When legendary restaurateur Danny Meyer announced in late 2015 he would do away with tipping and raise menu prices to include hospitality, shockwaves rippled through the restaurant industry. Many wondered whether the U.S. was ready for such a drastic change in dining culture.
Meyer made a good leap of faith and recently told the Freakonomics podcast the month after he included hospitality in restaurant pricing, the restaurant’s profit “was dramatically higher than any other December we’ve had. And I’ve got to feel that the just unprecedented amount of notice about Hospitality Included encouraged more people than ever to come road test it.” Read more…
