Is Counter Service the Future of Fine Dining? Plus Hospitality Included, the Labor Crisis, and Birdies' $79 Tasting Menu

#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.

Links and resources 📌

Visit meez: https://www.getmeez.com

Follow meez on Instagram: https://www.instagram.com/getmeez

Follow Josh on Instagram: https://www.instagram.com/joshlsharkey/?hl=en

Follow Josh on LinkedIn: https://www.linkedin.com/in/joshua-sharkey-406965b/

Birdies: https://www.birdiesaustin.com

Arjav Ezekiel on Instagram: https://www.instagram.com/arjavezekiel/

Arjav Ezekiel on LinkedIn: https://www.linkedin.com/in/arjav-ezekiel-a198aa72/

Timestamps

02:32 Introducing Arjav Ezekiel And Birdies

05:40 The Debate Around Tips Included

12:05 Was Hospitality Included Doomed To Fail?

18:17 The Economics Behind Why It Didn’t Work

22:07 Can Restaurants Fix Tipping Without Legislation?

29:44 Why Labor Is The Core Problem In Restaurants

35:20 How Birdies Was Built Differently From Day One

44:01 Redefining Hospitality Without Table Service

52:33 Why The Dining Room Matters More Than Ever