How to Adapt to Rising Minimum Wage, we discussed highlights from our Restaurant Insights report and brought in restaurant experts Robert Ancill and Bruce Macklin to explore practical strategies – and mistakes to avoid – to help your business survive higher labour costs.

Meet the Speakers

Robert Ancill

CEO, The Next Idea Group, Restaurant and Food Consultants

Robert runs an L.A.-based restaurant consulting agency that specializes in new concepts, management, design, turnarounds, franchising, operations, and international growth. He is widely considered the ultimate authority on restaurant trends, operations, and international markets.

Bruce Macklin

Consultant, TouchBistro

In the industry for more than 20 years, Bruce started in the dish pit and worked his way up to management, helping restaurant owners cut costs, manage staff, and fine tune operations. At TouchBistro, he sets restaurants up for success with deep knowledge of the industry and the technology restaurant owners need to run their businesses.

Tiffany Regaudie

Webinar Moderator & Content Marketing Manager, TouchBistro

Tiffany led the report on The State of Minimum Wage for Restaurants to equip restaurateurs with the knowledge they need to remain as profitable and thriving as possible. She also regularly writes about how restaurateurs can run a better business.