For a short time it succeeded for well known and established restaurants. Prominent restauranteur Danny Meyer signed all of his (mostly high-end) restaurants on. However while it worked at known entities that catered to very price insensitive customers and whose employment was considered a stepping stone, lesser known establishments couldn’t make it work. Employees left for jobs where they’d make more from big tippers and customers balked at higher service included prices.
The pandemic shattered pretty much all traction when even the most elite restaurants had an impossible time finding and retaining talent. In 2020 Meyer’s Union Square hospitality reversed their no tipping policy [0].
Long story short tipping is baking into US hospitality culture and very hard to change on a restaurant by restaurant basis.
[0] https://www.nytimes.com/2020/07/20/dining/danny-meyer-no-tip...