We were lucky to catch up with Robert Ancill recently and have shared our conversation below.

Robert, thanks for joining us, excited to have you contributing your stories and insights. How did you come up with the idea for your business?

The Story Behind The Next Idea

Every business has a story, and for me, founding The Next Idea was as much about passion as it was about necessity. It all started with my unwavering love for restaurants and the food service industry. I’ve always been fascinated by creating environments where people gather, enjoy meals, and savor unforgettable moments.
From Humble Beginnings to an Emerging Vision

Before starting The Next Idea, my career had been rooted in the restaurant world. I specialized in startups and concept development, creating innovative dining spaces and experiences. But like many entrepreneurs, my path wasn’t always smooth. At my last job, I was laid off. Although it was a moment filled with uncertainty, it also came with the opportunity to pivot. With a solid severance package in hand, I was at a crossroads.

During that time, my former boss from a previous restaurant development job reached out to me. She wanted me to return and work with her again. However, there was one condition; they couldn’t hire freelancers, and it wasn’t feasible for me to come on board as an employee due to the short project tenure. Instead, she encouraged me to set up my own company. She even suggested that I frame the company around ideation, conceptualizing and bringing creative visions to life. That’s where the name “The Next Idea” came from. It perfectly captured the work I wanted to do.
Leaning Into Uncertainty

At the time, I wasn’t sure if this new venture would take off. Honestly, it began more as a practical solution for making a living while transitioning from the UK to the US. My wife was expecting, so we decided to stay in the UK until after the baby arrived. Setting up The Next Idea allowed me to address immediate needs without committing to a rigid 9-to-5 role.
When I finally made the move to the US, I faced another challenge—getting consulting work. It took months, maybe longer, to secure my first client here. But slowly, things began to move forward. One client led to another, and before I knew it, I started gaining traction and building a name for myself.

Looking back, the unique problem I was addressing in the early days of The Next Idea was clear. Many businesses didn’t have access to full-service restaurant concept development under one roof. At that time, most options were fragmented—clients needed to hire multiple teams for design, branding, and operations expertise. I wanted to simplify things.
Initially, I outsourced specific parts of each project. Still, my clients could rely on us for a seamless, cohesive experience. We developed innovative concepts while keeping costs competitive, and that combination became our value proposition. Over time, as our experience and network grew, we made the “all-in-one” approach truly ours.

The early obstacles taught me resilience and adaptability. Every opportunity, no matter how small, contributed to the foundation of The Next Idea. Slowly but surely, the company grew. We established a reputation for being creative, efficient, and reliable. Clients knew they could trust us to bring their visions to life through unique restaurant concepts tailored to their goals.

Today, The Next Idea isn’t just about me. It’s become a full-fledged company powered by a talented team working together to redefine what’s possible in food and hospitality. It’s a business I’m proud of—and it’s a testament to the incredible things that can happen when passion meets perseverance.

Starting The Next Idea was never part of a grand plan. It began as a way to keep moving forward during uncertain times. But through determination and a love for the craft, it became something much bigger than I could have imagined—a place where creativity thrives and new restaurant dreams come to life.

Robert, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

Thank you for the opportunity to share my story and insights with your readers. I’m thrilled to introduce myself and offer a glimpse into my work and the passion behind it.
For as long as I can remember, the hospitality industry has been at the heart of my life. Growing up in the suburbs of Glasgow, Scotland, I was fortunate to have parents who truly valued good food. My mother, a self-taught cook and small catering business owner, showed me the power of natural ingredients and flavors. Watching her create memorable meals inspired me from a young age. Some of her recipes, unbeknownst to her, have gone on to be key elements of my team’s most successful creations, reaching people across the globe. This strong foundation sparked my love for food and hospitality, and to this day, her influence guides my approach.

My career has taken me across the world, building a broad range of international experiences in restaurant concept development, start-ups, and operational design. I officially started my business from a cold garage in London, combining my deep-rooted passion for the hospitality industry with a desire to innovate. Over the years, I’ve collaborated with restaurant operators and corporations to solve complex challenges, staying ahead of trends and integrating systems that boost efficiency and scalability. My work focuses on delivering cost-effective, forward-thinking design solutions that empower businesses to thrive in a competitive environment.

Alongside design, a significant part of my role involves offering strategic advice to restaurant operators and corporations. This includes insights into new technology integrations, forecasting trends (a skill I’m proud to have honed and proven accurate year after year), and identifying practical opportunities to improve operations. Whether it’s implementing a new system, leveraging emerging trends, or improving efficiency, my goal is to deliver solutions that work in the real world.
What I believe sets me apart is the combination of my hands-on international experience, my ability to anticipate market shifts, and my commitment to creating meaningful, friendly relationships with clients. I approach every project with a unique balance of technical know-how and a personal touch. Hospitality, after all, is a service built on connections, and I try to embody that in all aspects of my work.

Above all, I’m deeply proud of the impact my work has had on the vibrant hospitality industry. It is a dynamic and challenging world, but also one that brings immense joy to communities and individuals alike. This industry has been my second love—next to my wife and children—and it’s my mission to ensure it not only survives but continues to thrive.
To anyone reading this, I’d like you to know that I’m here to provide unique, practical solutions tailored to your business goals. Together, we can bring innovative ideas to life while respecting the traditions and roots that make this industry so special.

Thank you for taking a moment to learn about my work—I’m excited about the future and remain committed to supporting our community however I can.

Can you tell us about what’s worked well for you in terms of growing your clientele?

The most effective strategy for growing my clientele was

1) leveraging a strong network through active online and offline networking,

2) Consistently delivering high-quality work to existing clients to generate referrals,

3) Establishing myself as a thought leader by creating valuable content that showcased my expertise within my niche market; this helped attract potential clients who recognized my unique value proposition.

4) Consistently marketing

Can you open up about how you funded your business?

I had no real capital when I began the business. A friend created my logo on a deferred fee agreement and I had capitalized the company at $100.

Consultancy is great as there is no inventory to pay for, so I built the business through the fee revenue, taking 10% of every payment and investing it into marketing.

We have minimal debt and continue to build the business with cash flow.

Contact Info:

• Website: https://thenextideagroup.com
• Instagram: @tnidesign
• Facebook: https://www.facebook.com
• Linkedin: https://www.linkedin.com/in/robertancill/
• Other: https://www.globalrestaurantconsultant.com

Image Credits

TNI Group produced all the images