Born and raised in Glasgow, Scotland, Robert joined the Glasgow College of Food Technology and graduated with the HCIMA qualification, and then subsequently attained his MBA. During his career, Robert worked for a range of well-known brands including: Planet Hollywood, House of Fraser, Safeway, Panera Bread and HMS Host.
In 2002 Robert founded The Next Idea, a high energy, innovative international restaurant consulting agency that simply provides - The Next Idea.
Never wavering from The Next Idea's core values of Creativity, Excellence, Client Service, and Integrity, Robert has built The Next Idea from a one client agency to an acclaimed international boutique consulting group with a broad range of small, medium, and large clients, and an enviable project portfolio.
Robert, sits on several large corporate Board of Directors, and is regularly quoted in the Media on global restaurant and food trends as well as food & restaurant opportunities in emerging and frontier markets. He is also active in the Non Profit world, supporting many good causes including, anti-slavery, cure and support for autism and child education in underdeveloped countries.
In his spare time Robert is an amateur photographer, whose work has been featured in a number of magazines and websites, and can be found at: www.introspectivelense.com
Mercedes career spans over 18 years in the Restaurant, Retail & Leisure Industries, with a focus in restaurant/cafe operations and training.
Mercedes has managed over 60 restaurant/café openings in the UK & the US.
Mercedes is responsible for all The Next Idea operations and training activities, and has consulted with a range of food service operators; including Virgin Trains, Panera Bread, and Albert Roux Cafes.
Philip Gay has over 25 years experience in operating restaurants, accounting and finance and has assisted middle market companies with financing, mergers and acquisitions, franchising and strategic planning needs.
Rooted in experience with leading restaurant industry brands, his tenure has included being President and CEO of Grill Concepts Inc, CFO for California Pizza Kitchen, CFO and Interim CEO for Wolfgang Puck Food Company, CEO for Color Me Mine, CEO and COO for Diversified Food Group. Philip graduated with a BSC, Economics at London School of Economics and Political Science.
Leena is passionate about the F&B industry and has a strong entrepreneurial spirit as well as a keen intellect to identify good business opportunities. Her ambition is to deliver a positive contribution in a dynamic atmosphere to the progress of the F&B and Hospitality industry by introducing The Next Idea (TNI) to the region, thus supporting entrepreneurs to achieve their aspirations.
Leena possesses a Bachelor of Microbiology supported with a Master of Business Administration (MBA) plus Certificates in Project Management, Restaurant and Kitchen Management.
Her career engrained at the Ministry of Health in the capacity of an analyst for F&B products. Subsequently led strategic projects at the Bahrain Polytechnic; positively enhanced the entities participations and contributions with identified communities besides pro-actively established relationships with businesses and industries.
Her experience in the public sector plus the experience of analysing the safety of F&B products coupled with a passion for gastronomy, further reinforced her knowledge in the food industry.
Gaurish Rangnekar, a Mumbai based entrepreneur who brought change to Mumbai’s drinking and dining scene, including launching: Bar Mobile, The Den (Bandra), Vicinia –Café.Bar (Kemps Corner), Ankur at Fort and “TOAST”, a chic bistro & rooftop bar located in the boutique hotel “T-24 Residency” at Andheri.
Gaurish possesses a Wine Certificate Course from Cape Wine Academy, South Africa, and is certified in Mixology from New York Bartending School, USA.
Gaurish has been in the hospitality industry for over 10 years and has a deep understanding of the requirements of his clientele.
Gaurish is responsible for The Next Idea, India Consulting.
Douglas Clark knows how to create a great meal, and a great menu. Doug was a professional chef in Pittsburgh, Pennsylvania, for fifteen years and has self-published a range of recipes.
Doug has managed a variety of high end restaurant and hotel kitchens, and has held positions including: Hilton Hotel – Executive Head Chef, La Charcuterie (PA), Head Chef, Vermont Flat Bread Company – Head Chef, La Foret (PA) – Sous Chef, Panera Bread: Bakery & Line Manager.
Doug has worked with The Next Idea from the day of our inception, and has consulted with a range of our clients in concept and new menu launches, kitchen training, food management and product development.