In season two of The meez Podcast, we sat down with Tracy Malecheck-Ezekiel and Arjav Ezekiel, the dynamic duo behind Birdie’s, a beloved eatery in Austin, Texas. Partners in both life and business, they met and fell in love in the New York restaurant scene before venturing into the culinary world together.
Their hard work and dedication led to the creation of Birdie’s, a restaurant quickly becoming a local favorite. Remarkably, they managed to pay back their investors within just 7 to 9 months of opening, a testament to the restaurant's immediate success and their commitment to their craft.
Drawing from their backgrounds in fine dining and culinary education, they’ve created a human-centered restaurant model that nurtures both the business and its people. Their journey, from Arjav’s roots in Portland to Tracy’s transition from hotel management to cooking, has shaped a restaurant that’s as much about the team as it is about the food.
In this blog post, we explore their story, the challenges they’ve faced, and how they’re reimagining the future of the restaurant industry.
Arjav Ezekiel: From India to Portland and Beyond
Originally from India, Arjav moved to the United States in 1999 at 12, settling in Portland, Oregon. Despite having vivid memories of India, Arjav considers Portland his home, where he grew up surrounded by friends and family.
After completing his culinary education, Arjav embarked on his restaurant journey in Washington, D.C., where his first role was at a Wolfgang Puck restaurant called The Source. His true culinary growth, however, came during his four years at Comey, a restaurant he describes as one of the finest in the country.
Arjav credits Comey with teaching him about hospitality, which would later become a cornerstone of his approach to restaurant management. His career flourished as he moved to New York in 2015 to help open Untitled, where he met Tracy. He later worked at Gramercy Tavern, another influential role in his development as a chef and restaurateur.
Lessons from Comey
For Arjav, Comey was an educational haven, where he learned not just the technical skills of the trade but also the importance of hospitality and the human side of the restaurant business. Here are some key takeaways from his time there:
- Leadership development: He was taught how to manage the floor and lead with authority, helping him become a confident and effective leader in the restaurant space.
- Annual vacation closure: One of the most memorable practices he adopted from Comey was the restaurant’s yearlyl vacation closure, allowing the team to recharge.
- Work-life balance: Arjav believes in fostering a work-life balance for the team, so he has implemented the vacation closure practice in his restaurants to combat the grind-heavy culture of the industry.
Tracy Malecheck-Ezekiel: From Houston to Chicago
Hailing from Houston, Texas, Tracy studied hotel and restaurant management at the University of Houston before realizing that her passion lay not in management, but in cooking.
Eager to learn more about the craft, Tracy moved to Chicago, where she applied for a job at a local hot dog shop, motivated by her love of the dish and the lively energy of the space.
Although she had no prior kitchen experience, her determination led her to secure a position in the kitchen after persistent efforts, eventually transitioning to Lula Cafe, where she began as a prep cook.
Lula Cafe was Tracy's culinary education, where she learned the fundamental skills that would shape her career. The restaurant’s commitment to quality and teaching helped Tracy hone her skills, setting her up for a successful career in the restaurant industry.
Lessons at: Small Neighborhood Restaurants
After working at prestigious fine dining establishments like Del Posto and Gramercy Tavern, Tracy's journey led her to embrace the intimacy and simplicity of small neighborhood restaurants. Through these experiences, she discovered:
- Appreciation for tight-knit teams: Her time at Lula Cafe instilled in Tracy a deep appreciation for efficient workflows and close-knit teams, which felt more in line with her culinary philosophy.
- Desire for simplicity: Tracy realized that small, neighborhood restaurants offered a simpler and more impactful approach to dining, compared to the sprawling operations of larger restaurants.
- Importance of personal values: The energy of working in a smaller operation, where every task felt immediate and impactful, resonated deeply with Tracy’s values of creativity, organization, and team spirit.
The Untitled Experience: Challenges and Growth
The opening of Untitled at the Whitney Museum was also a defining moment for Arjav and Tracy. While they were excited to be part of such a prestigious project, the experience also presented unique challenges.
- Two restaurants in one space: Untitled consisted of two distinct dining areas—the main floor restaurant and the Studio Cafe on the eighth floor—leading to logistical complications.
- Mise en place transport issues: Transporting prepped ingredients between kitchens and service areas was challenging, particularly using an elevator shared with museum guests.
- High-profile debut: The opening coincided with the museum’s debut, drawing in a massive influx of tourists, which added to the chaos in daily operations.
- Kitchen flow difficulties: Managing kitchen flow and ensuring timely delivery of food to various spaces within the museum became a major challenge with the increased volume of visitors.
Despite these challenges, the team at Untitled remained resilient, and the experience taught Arjav and Tracy invaluable lessons about working under pressure and managing the intricacies of a high-demand, high-profile restaurant.
Designing a Restaurant with Intention
When Tracy Malecheck-Ezekiel and Arjav Ezekiel founded Birdie’s, they didn’t just want to open a restaurant—they wanted to reimagine what a restaurant could be. Their approach wasn’t just about great food; it was about creating a sustainable business that worked for both guests and employees.
By drawing on their years of industry experience and the unexpected pause of the pandemic, they designed a restaurant that challenges conventional models while delivering exceptional service and financial sustainability. Here’s how they did it:
Team Wellness: Prioritizing Work-Life Balance
One of the biggest changes Birdie introduced was a team-first approach that prioritized work-life balance. Tracy and Arjav built their schedules around the well-being of their staff, rather than forcing employees to conform to an industry standard that often leads to burnout.
This included offering:
- Consistent Days Off: Birdie’s is closed on Sundays and Mondays, giving staff guaranteed days to rest and recharge.
- Better Scheduling: The team follows a set schedule, reducing the stress of unpredictable shift changes.
- Equitable Pay: By incorporating a counter-service model with pooled tips, even back-of-house staff, including cooks and dishwashers, earn a living wage.
The choice to offer these benefits was not an afterthought, but rather a deliberate decision to ensure that all team members were supported equally.
A New Service Model: The Best of Both Worlds
Birdie’s service model stands apart from traditional dining. The concept draws on elements from various service styles, including fast casual and fine dining, to create something of a hybrid model.
Tracy and Arjav wanted to create an environment where guests enjoyed high-quality food and hospitality, without the formality and complexity of traditional service. Their counter-service model allows customers to order at the counter and sit down, but with the added benefit of full-service once they are settled.
Key Features of Birdie’s Service Model:
- Simplified Service Structure: Once seated, diners are provided full service with a dedicated staff member, but without the layers of service staff typical in a fine dining experience.
- Tipped Employees at Every Level: The restaurant includes cooks and dishwashers in the tipping pool, ensuring that all team members have the opportunity to earn a living wage.
- Hospitality Still Matters: Unlike traditional counter-service spots, Birdie’s offers attentive post-seating service, including water service, wine recommendations, and table maintenance.
- Less Team, More Focus: By streamlining roles, Birdie’s can operate with a leaner team while ensuring that every staff member is well-trained and engaged.
Reimagining the Future of Restaurants
The pandemic shifted many people’s dining preferences, and for Tracy and Arjav, this provided valuable insights into what diners truly want.
- More Space, Less Stress: They realized diners appreciated having more personal space when eating out and built their layout accordingly.
- Efficiency First: With the challenges of labor shortages, they structured Birdie’s to operate smoothly with fewer employees.
- Flexibility Matters: The restaurant's design allows guests to stay as long as they like, but also provides an easy exit for those who want a quick meal without the hassle of waiting for a check.
With this in mind, Birdie’s was designed with a layout that provides more breathing room for guests and removes the stress of flagging down a server when it's time to leave. The counter-service element allows diners to pay and exit without waiting for the formalities, enhancing the overall dining experience.
This model not only simplifies operations but also ensures that customers feel connected to the restaurant staff, adding an extra layer of comfort and care.
Keeping Startup Costs Low
Birdie’s success also comes down to its strategic financial planning. The restaurant’s startup costs were intentionally kept low, with the couple raising only $300,000 to open the doors. They were mindful of keeping their financial risk manageable, investing more in the restaurant after its initial opening.
Tracy and Arjav were pragmatic about their choices, purchasing affordable plates from Crate and Barrel to keep costs down while still providing a pleasant dining experience. This scrappy approach allowed them to focus on building a sustainable business while offering a high-quality product.
Despite opening during uncertain times, Birdie’s was able to pay back its investors in just nine months. How? By keeping costs low and maximizing efficiency.
Here are a few things they implemented:
- Lean Real Estate Strategy: Instead of over-investing in a large, high-overhead space, they kept their footprint efficient.
- Streamlined Labor Costs: The hybrid service model allowed them to run a high-quality restaurant with fewer employees.
- Smart Borrowing of Ideas: They borrowed elements from QSR (Quick Service Restaurant) models and food trailers to create an innovative dining experience.
- Fair and Transparent Compensation – With all staff sharing tips, they avoided the traditional front-of-house vs. back-of-house wage disparity.
Training from the Ground Up
Traditionally, the restaurant world has been a transitional space for many, where workers take on roles with the understanding that they will eventually move on to something else. However, Arjav envisioned a future where restaurants are not just places for temporary work but can foster sustainable careers that support long-term growth and development.
The core of Arjav's approach lies in creating an environment where employees can see themselves building a career rather than just a job. This begins with instilling a sense of purpose and possibility.
By offering pathways for growth, such as moving from a line cook to a general manager or even a restaurant owner, workers can feel that they have a future within the industry.
- Career Growth: Providing opportunities for advancement to roles like General Manager, Executive Sous Chef, or even ownership.
- Sustainable Work Environment: Establishing a career that balances work and life without the need for workers to compromise their personal lives.
- Leadership Development: Identifying potential stars early and investing in them, with a clear vision of what they can achieve within the company.
Rather than relying on prior restaurant experience, they focus on finding people with a strong hospitality mindset. By investing in training, they build a team that understands the nuances of hospitality rather than just the mechanics of service.
With a clear service philosophy and a supportive environment, Birdie’s fosters growth and long-term careers in the industry.
A Model for the Future of Restaurants
Tracy and Arjav didn’t just build a restaurant—they built a blueprint for a more sustainable, balanced, and rewarding way to run a hospitality business. By challenging old assumptions and creating a model that benefits both guests and employees, Birdie’s is leading the way in redefining what a restaurant can be.
Their success proves that when you prioritize people—both customers and staff—profitability and sustainability follow.
Listen to the full conversation with Tracy and Arjav on The meez Podcast
