Tipping norms are shifting, and the rules aren't the same on both sides of the border. Join TipHaus and Push on August 11 for a candid panel conversation with real operators navigating tip fatigue, service charge changes, minimum wage shifts, and employee expectations in 2026. Whether you're running 5 locations or 90, this is the peer perspective you actually need.
Billy Friley
Co-owner, Village Ice Cream
Billy founded Village Ice Cream in Calgary in 2012, building a multi-location ice cream company known for small-batch, community-focused hospitality. He offers a ground-level Canadian perspective on tipping, wages, and employee expectations.
Village Ice Cream is a Calgary-based, small-batch ice cream company founded in 2012 by Billy Friley. With multiple locations across Alberta, the company has built its brand on community, quality ingredients, and hands-on operator leadership.
Patrick Yearout
Director of Innovation, Ivar's
Patrick has spent more than two decades with Ivar's, the Seattle-based seafood institution, leading innovation, training, and technology adoption across its restaurants. He brings a firsthand, Pacific Northwest view of how tipping and guest expectations are shifting.
Ivar's is a Seattle-based seafood restaurant institution founded in 1938, spanning full-service restaurants, fast-casual concepts, and venue locations across the Pacific Northwest. The brand continues to modernize how it manages its tipped workforce across a multi-concept footprint.
Kirk Grogan
COO & Co-Founder, TipHaus
SuViche Hospitality Group is a South Florida-based multi-concept restaurant group, operating four renowned establishments, including SuViche, Novecento, and Chi Fa. Owned by brothers Aliosha and Andrei Stern, the group is committed to delivering exceptional food and hospitality while fostering a talented and satisfied team. Known for its innovative approach to addressing labor challenges, SuViche transitioned from a traditional tip pooling model to a commission-based compensation system, ensuring fair pay and compliance with Florida's labor laws.
With the help of TipHaus, SuViche seamlessly implemented an 18% service charge across all dine-in checks, increasing employee compensation, boosting job satisfaction, and streamlining payroll operations. This proactive model has led to a 50% rise in hourly wages, improved operational efficiency, and retained top talent, all while maintaining their high service standards and ensuring long-term sustainability.
Ryan Kellerman
Huse Culinary is a renowned fine dining restaurant group based in Indianapolis, Indiana, specializing in upscale steakhouses and exceptional culinary experiences. With five distinguished locations, including the iconic St. Elmo Steak House and Harry & Izzy's, Huse Culinary has established itself as a leader in providing impeccable service, world-class cuisine, and a welcoming atmosphere.
The group is dedicated to innovation and efficiency, leveraging technology to enhance operations and support its talented team. With the help of TipHaus, Huse Culinary streamlined tip management, improving transparency and payroll accuracy while fostering employee satisfaction. This focus on operational excellence has allowed Huse Culinary to uphold its commitment to delivering memorable dining experiences and maintaining a loyal team of hospitality professionals.
Kelsey McGuckin
Director of Partnerships, Push
Kelsey leads partnerships at Push, the all-in-one people management platform built for hospitality teams across Canada and the US. She moderates the conversation, keeping it grounded in real, cross-border operator experience.
This is a candid, operator-led conversation, not a product pitch. You'll hear directly from restaurant operators in the US and Canada about what's actually happening on the ground with tipping, service charges, and employee expectations in 2026, with added context from TipHaus on the regulatory and compliance landscape.
What will you learn?
Did you miss Part 1 of this webinar?
