#124

Josh, Mike, and Matt sit down with Arjav Ezekiel, co-owner of Birdies and James Beard Award-winning beverage director, for a candid conversation about tipping, labor, and the future of restaurant models. Drawing from his time at Union Square Hospitality Group and his experience building Birdies, Arjav unpacks the intent behind Danny Meyer’s Hospitality Included movement and why it ultimately failed. The group debates whether tipping is fundamentally broken, the role of legislation versus operators in fixing it, and how economics—not just philosophy—determines what actually works in restaurants.

The conversation then shifts to solutions, with Arjav sharing how Birdies was built from first principles to solve for labor while maintaining high-level hospitality. By blending counter service with fine dining elements, rethinking team structure, and redistributing tips, the restaurant has created a more sustainable model. The episode closes with a broader reflection on innovation in hospitality, the importance of mentorship and the dining room, and why restaurants may become one of the last meaningful spaces for human connection in an increasingly digital world.