David Chang tries no tipping

momofuku nishi

Momofuku titan David Chang is trying his hand at no tipping at his latest concept, Nishi.

At the Manhattan eatery, which opened last week, “[w]e want to pay sous chefs, cooks and dishwashers a living wage,” Chang said in an interview with Lucky Peach, the magazine he co-founded.

“The real cost of selling food is not accurately reflecting the labor that’s going into it,” he added. “In 2000, I got paid maybe $10 an hour. Inflation has definitely risen, but cooks’ wages haven’t. That’s one of our biggest issues. We want to be able to grow as a company so we can provide for more people. [No tipping] is a way we might be able to do that.”

Chang isn’t the only high-profile restaurateur to venture into no-tipping territory. Danny Meyer recently made waves when his Union Square Hospitality Group announced it was eliminating tipping at its restaurants.

Read the full story via Lucky Peach.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


4 things we learned in a wild week for restaurant tech

Tech Check: If you blinked, you may have missed three funding rounds, two acquisitions, a “never-before-seen” new product and a bold executive poaching. Let’s get caught up.


High restaurant menu prices mean high customer expectations

The Bottom Line: Diners are paying high prices to eat out at all kinds of restaurants these days. And they’re picking winners and losers.


Podcast transcript: Puttshack CEO Joe Vrankin

A Deeper Dive: The chief executive of the minigolf-centric restaurant chain discusses how the chain focuses on higher-quality games and food.


More from our partners