TipHaus Insider Webinar | What 6,787 Hospitality Employees Told Us About Getting Paid
October 7 at 11 AM PST
30 minutes + 15 Q&A
Save Your Spot
We surveyed 6,787 hospitality employees across 559 organizations to find out what they actually want from tip payouts.
One finding stood out: employees who already get paid daily, whether in cash, on a paycard, or via direct deposit, wanted Earned Tip Access® at higher rates than employees who don't currently get paid daily. Cash-daily employees wanted Earned Tip Access® 66% of the time, while paycard and direct-deposit employees wanted it 68% of the time. That compares to a 65% baseline among employees not currently paid daily.
Getting paid fast isn't enough on its own. Employees want the transparency, flexibility, and control that come with Earned Tip Access®, regardless of how they currently receive their pay.
In this session, Kirk Grogan walks through the full findings of the 2026 Hospitality Tip Payout Report, what employee demand at this level means for retention and operating time, and gives a live look at how Earned Tip Access® works day to day.
Kirk Grogan
COO & Co-Founder, TipHaus
Kirk Grogan is COO and Co-Founder of TipHaus, where he works with hospitality operators running everything from twelve-unit restaurant groups to casino floors with hundreds of tipped employees. He has spent years inside the operational detail of how tips get calculated, distributed, and reported.
What you'll get
Who is this for
Operations, finance, HR, and payroll leaders at multi-unit restaurants, hotels and resorts, casinos, and entertainment venues. Especially relevant if you're running more than 3 locations or outlets.
Live Q&A is limited to attendees.
Register to join us live on October 7!
Can't make it live? Register anyway. We'll send the report now and the recording after.
NOV
19
FREE WEBINAR
Thursday, Nov 19 | 1:00 PM CT
Two first-time operators with 65+ years of combined corporate experience share how they researched, designed and launched a self-pour taproom in Green Bay's stadium district.
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Why This Conversation Matters
On game day in Green Bay, most bars mean one thing: a long wait for a beer. Ty and April Smith saw that problem before they ever opened District Pour Haus. They spent months visiting self-pour venues, comparing systems and planning every step of the guest experience before opening their doors.
Then they had to get everything else right. How do you guide first-time guests without slowing them down? How do you set up a tip pool your team trusts when nobody's tending bar? Which technology actually works together?
In this 30-minute fireside chat plus 15 minutes of live Q&A, Ty and April share what they planned, what changed after opening, and what they'd do the same way again.
MEET THE SPEAKERS:
Ty Smith
Owner and President, District Pour Haus
Ty brings 35+ years of corporate experience in technology, project management and operations. At District Pour Haus, he built a technology-driven bar and restaurant that automates key operations while delivering a seamless guest experience.
April Smith
CEO and Owner, District Pour Haus
After 30 years in sales, customer service and public speaking, April returned to her first love: hospitality. She leads the team and guest experience at District Pour Haus, with a focus on community, comfort and exceptional service.
Kirk Grogan
COO & Co-Founder, TipHaus (Moderator)
Kirk helps hospitality operators modernize tip management, from automated tip pooling to faster payouts for their teams.
Josh Goodmanogan
PourMyBev co-moderator
Kirk helps hospitality operators modernize tip management, from automated tip pooling to faster payouts for their teams.
What You'll Learn
Who Should Attend
Live Q&A is limited to attendees.
Register to join us live on November 19!
HOSTED BY
Plan Your Self-Pour Concept With Operators Who've Done It
Can't make it live? Register anyway and we'll send you the recording
Save My Spot
