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So, How Do You Ensure Your Restaurant And Team Perform The Way You Want and Need Them To?
From: Ryan Gromfin, Texas
Quick question, has this ever happened to you?
When you were dreaming of opening a restaurant, we believed that if we serve our amazing food guests would come. We believe that there is nothing like what we do in our area, or we do it so much better than everybody else, surely, the guests will come.
Right…?
And so we decide to open our restaurant…
We find a location…we test recipes and create the perfect menu!
Hoping that IF we create the best food, people will be lining up outside just waiting to get inside.
And then we wait.
People trickle in, but there’s no line. The kitchen makes mistakes. Team members are not as committed as we were, don’t seem to care about doing things the way you want or need them to.
That’s assuming you can even find team members who show up to work. And then our cost go up, not just a little, they go up a lot.
It so much more work than you thought it was going to be.
Is that your story right now? Is that why you’re here?
Have you created something amazing but can’t figure out what’s going wrong?
Or, does your story sound a little bit different?
Maybe you have a steady stream of regular customers…
But are struggling to keep your team!
Maybe you have a solid business…
But no time to be with your family and just want your cell phone to stop ringing on your “days off”.
Or maybe your business is a huge success and you want to open more locations…
But you are stuck somewhere, unsure of to operate 2, 3, 4 or 10 locations since everything is so stressful now.
Have you ever thought…
"If I Have To Spend All Day, Every Day Working Inside My Restaurant..
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DO I EVEN HAVE A REAL BUSINESS?
My name is Ryan Gromfin, I am a chef, speaker, restaurateur and business coach to restaurant professionals all around the world. I am also the author of “Make It Happen”, and I don’t think there is anyone on this planet who is as obsessed with restaurant operations as I am.
From my own experience as a restauranteur and from talking with people in live presentations, on social media, or with my one-on-one coaching clients, I’ve clearly seen the patterns that lead to more money, more freedom, and more joy in the restaurant business.
But I’ve also clearly seen the patterns that lead to high levels of stress, struggle and overwhelm.
When I decided to open 4 restaurants in one year, I thought I knew exactly what I needed to do to replicate the success I had working as a chef in 5-star hotels.
I was wrong.
There were nuances to running a restaurant and working with employees that I missed.
What ran as smooth as butter in the 5-star hotel was a hot mess in my own restaurants. Every day I was inside my restaurants, I barely saw my wife.
In fact, the stress was so bad that I landed in the hospital at 3:30 one morning!
I tried every “trick” in the book trying to get my restaurant to run properly, trying to get my employees to care about their work, trying to get more customers in the door.
Most of the things I tried just didn’t work.
But a few things, “the real secrets” did and one by one, the puzzle started coming together.
My name is Ryan Gromfin, I am a chef, speaker, restaurateur and business coach to restaurant professionals all around the world. I am also the author of “Make It Happen”, and I don’t think there is anyone on this planet who is as obsessed with restaurant operations as I am.
From my own experience as a restauranteur and from talking with people in live presentations, on social media, or with my one-on-one coaching clients, I’ve clearly seen the patterns that lead to more money, more freedom, and more joy in the restaurant business.
Read more
But I’ve also clearly seen the patterns that lead to high levels of stress, struggle and overwhelm.
When I decided to open 4 restaurants in one year, I thought I knew exactly what I needed to do to replicate the success I had working as a chef in 5-star hotels.
I was wrong.
There were nuances to running a restaurant and working with employees that I missed.
What ran as smooth as butter in the 5-star hotel was a hot mess in my own restaurants. Every day I was inside my restaurants, I barely saw my wife.
In fact, the stress was so bad that I landed in the hospital at 3:30 one morning!
I tried every “trick” in the book trying to get my restaurant to run properly, trying to get my employees to care about their work, trying to get more customers in the door.
Most of the things I tried just didn’t work.
But a few things, “the real secrets” did and one by one, the puzzle started coming together.
What seemed impossible (having a restaurant that didn’t need me there to run properly, employees who not only did their work but actually CARED about their work, happy guests, and profits that support the effort) was now a reality.
Look, I know running a restaurant is hard.
But it doesn’t have to be as hard as it is for you right now.
What makes the restaurant business hard is not any one specific task, its executing a hundred or even a thousand easy things well everyday. And for that, you need systems.
That’s what I do for my clients and that’s how I break the cycle of putting out fires instead of being able to focus on the things that will grow your business and allow you to SCALE.
I’ve spent 25 years in this industry, and that time has helped me identify the rules and specifically timed steps that restaurants need to do in order to grow properly and permanently operate ad the highest levels.
Since sharing these secrets in my book “Make It Happen” with clients, I found that they worked every single time no matter what kind of restaurant it was or what part of the world they were from.
What seemed impossible (having a restaurant that didn’t need me there to run properly, employees who not only did their work but actually CARED about their work, happy guests, and profits that support the effort) was now a reality.
Look, I know running a restaurant is hard.
But it doesn’t have to be as hard as it is for you right now.
What makes the restaurant business hard is not any one specific task, its executing a hundred or even a thousand easy things well everyday. And for that, you need systems.
That’s what I do for my clients and that’s how I break the cycle of putting out fires instead of being able to focus on the things that will grow your business and allow you to SCALE.
I’ve spent 25 years in this industry, and that time has helped me identify the rules and specifically timed steps that restaurants need to do in order to grow properly and permanently operate ad the highest levels.
Since sharing these secrets in my book “Make It Happen” with clients, I found that they worked every single time no matter what kind of restaurant it was or what part of the world they were from.
- Fast Food
- Fine dining
- Food Trucks
- Casual Dining
- Quick service
- Cafes
- Take Out
- Ghost Kitchens
- Pizzerias
- Hotels
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I’d like to rush you a FREE copy of my brand new book to your doorstep ASAP!
Like I said before, this book is free. I’ll pay for the book and all that I ask is that you help me cover the shipping and handling cost and I’ll ship it anywhere in the world. If you prefer an eBook or audiobook, I also have that for sale for a small fee once you put your details in below.
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Inside This Revolutionary New Book For Restaurant Owners... Here's some of the things you're going to learn for FREE
Section #1 The difference between a Restaurant and a Business
- Secret #1: Your restaurant is NOT a business and how to turn it into a business
- Secret #2: Accept that the world is not fair, but I will show you how stack the odds in your favor so you win more often than not.
- Secret #3: Expel the myth that restaurants are hard.
- Secret #4: Why your business is worth a lot less than you think and the ONE thing you need to build one you could sell for 5 or even 10 times profits. But when your restaurant does this one thing, you will never sell, because you make too much money NOT WORKING.
- Secret #5: How to discover your guests expectations, then how to exceed them so you don’t need to spend a single penny on marketing.
- Secret #6: Why all the giants like Chick-Fil-A, McDonalds, Dominos etc.. who have come before you are not any more special then you are, but they are doing differently than you and how you can build an empire, same as them.
Section #2 Management
- Secret #7: What is a manager, what should your managers be doing all day, and how to get them to do it.
- Secret #8: The key to managing people is not actually managing people at all
- Secret #9: The reason you should actually embrace being a micro-manager, even though people say they don’t like it.
- Secret #10: How to build the 4 different types of systems every single restaurant needs to operate smoothly and profitably.
- Secret #11: The steps you need to take to become a problem (fire) preventer, instead of problem (fire) fighter
- Secret #12: The exact 5 steps for training your team how to do anything, properly and on-time.
Section #3 Leadership
- Secret #13: The ONE thing we all do that prevents our team from respecting enough to make permanent change.
- Secret #14: The 6 things (and only 6 things) you need to measure to lower your food cost, labor cost and increase profits.
- Secret #15: The 3 reasons any team members does not do exactly what they are supposed to do, when they are supposed to do, how they are supposed to do it, and how to change their behavior so they do it.
- Secret #16: The process for finding what to fix next in your business, then how to make sure you and and your team actually fix it.
- Secret #17: The two ways you can choose to dramatically cut back on how time you spend in the restaurant and still get the results you desire.
- Secret #18: How to turn all of this into a system that you can repeat over and over again so you can open up as many locations as you want.
- Secret #19: The 3 steps to attracting investors who want to provide you the capital to grow
- Secret #20: The two words that you and your team are never allowed to say again (these words are worse to millionaires than any 4 letter word you can imagine.
What Are Others Already Saying About
“Make It Happen”?
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YES! Reserve My Free Copy Now!
You pay only $9.97 for shipping and handling in US
CLAIM YOUR FREE BOOK NOW
AND CLAIM THESE BONUSES
Bonus #1 - The Startup eKit
The Startup eKit
Total Value: $97.00
When you get your copy of my book, “Make It Happen”, I’m going to give you a copy of The Startup eKit that you an dig into while you wait for the book to arrive.
It has the actual business plan for Smoke City Market (my first restaurant and we raised 1 million dollars with this plan), plus a report that has been published multiple times that reveals the REAL COST to open a restaurant as well as a sample restaurant opening budget. I’ve never seen a business plan this successful. In fact, it was so effective I still use it as a template for my clients today. I guarantee it does not look like any other business plan you’ve ever seen before.
GET THIS FOR FREE WHEN YOU ORDER YOUR COPY OF “MAKE IT HAPPEN” TODAY
Bonus #2 - Concept Development Workbook
Concept Development Workbook
Total Value: $197.00
There’s a reason why my clients are able to open restaurant after restaurant with so much success. In fact, they make it look EASY. This 17-page workbook walks you through the entire process to make sure that you aren’t destined for failure before you get started. Most restaurant owners are making at least 3 of these mistakes!
Inside you’ll discover the one thing that can turn any great restaurant into an overnight DISASTER, how to determine if you have the right restaurant for the right location in less than 30 seconds, the 5 things you absolutely need an attorney for (restaurant owners don’t need as much as they think) and there’s even a step-by-step flow chart of exactly what needs to be done at each stage of opening
GET THIS FOR FREE WHEN YOU ORDER YOUR COPY OF “MAKE IT HAPPEN” TODAY
Bonus #3 - Fix This Next audio course
Fix This Next audio course
Total Value: $97.00
A 23-minute guided audio to help you sort through the chaos of what’s happening in your restaurant so you know exactly what you should be fixing first. By the end of the audio, you’ll have a list of the 10 things in priority order that need to be fixed. This audio is not available ANYWHERE else on my site!
GET THIS FOR FREE WHEN YOU ORDER YOUR COPY OF “MAKE IT HAPPEN” TODAY
Bonus #4 - 27 Page Workbook “Important Examples of the Most Important Checklists
27 Page Workbook “Important Examples of the Most Important Checklists
Total Value: $897.00
I don’t think there is a more powerful tool to help you run your business or be an effective manager and leader than checklists. They work, but not if you don’t build them properly. In fact, it’s so important that I decided to pull the 27-page workbook out of my best-selling, premier training, SCALE so there would be no excuses for you to get this part right.
GET THIS FOR FREE WHEN YOU ORDER YOUR COPY OF “MAKE IT HAPPEN” TODAY
Bonus #5 - The Restaurant Owners Toolkit
The Restaurant Owners Toolkit
Total Value: $197.00
The TRB Toolkit is the largest collection of restaurant-owner tools, resources, worksheets, training videos and workbooks available on the internet.
Inside you’ll discover the one thing that can turn any great restaurant into an overnight DISASTER, how to determine if you have the right restaurant for the right location in less than 30 seconds, the 5 things you absolutely need an attorney for (restaurant owners don’t need as much as they think) and there’s even a step-by-step flow chart of exactly what needs to be done at each stage of opening
GET THIS FOR FREE WHEN YOU ORDER YOUR COPY OF “MAKE IT HAPPEN” TODAY
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I know what you’re thinking
I don't know what to do first or how to:
- Lower my food or labor cost
- Hire for staff
- Keep my staff
- Create systems
- Build checklists
- Form prep sheets
- Market
- Manage
- Lead
- Motivate
- Raise capital
- Expand
- Open more locations…
That’s exactly WHY you need “Make It Happen“.
If you already knew how to sort out your restaurant operations, get more customers in the door, lower your expenses and increase your profits, you wouldn’t be here or need the book.
Asking for help is OK. I had to ask for help the morning after my trip to the hospital.
At 30 years old, the stress of my business landed me in the hospital, if I didn’t change, nothing would change, and if nothing changed, I would have walked about from 4 restaurants with nothing.
THAT WAS NOT AN OPTION…so I got help. And because of the help I got and the changes I was able to make, I decided I wanted to do the same for others. So since 2012, I have been helping owners all over the world get answers to the same questions you have.
Don’t worry, I’ll show you the entire blueprint.
It’s insanely simple, but it’s usually taught in a way that is overly complicated. Other industry experts spend too much time preaching that complicated financial management is the key to profits and non-stop marketing is the key to growth.
All you have to do is let me know your shipping address here on this page and I’ll rush you a free copy to your doorstep. I’ve already paid for the book, all I ask you to do is cover the shipping and handling costs.
You could go to Amazon.com and pay $18 ($28 if you’re international), but right now, I want to send you one copy for free when you fill out the information on this page!
Oh, and in case you’re wondering…
THERE IS NO CATCH
I know some websites will lure you in with a free offer then stick you inside a “free trial” that results in your credit card being charged every month.
This is NOT one of them.
There’s no monthly subscription or sleazy marketing tactic.
In fact, you might be wondering why I’m even doing this …
Actually, there’s a few reasons …
- It's my way of thanking you for being such an amazing and dedicated subscriber and reader.
- I get one of my awesome products in your hands. Once you see how amazing it is, it should get you excited enough to perhaps want to join our membership. Just imagine how good our paid stuff is, if our FREE stuff is this good.
- I absolutely love teaching and sharing what I've learned with others. And sure, it's a little ego boost to be able to help so many restaurant owners increase their business and see them finally thrive. But I'm tired of people publishing "tips" they haven't used in their own restaurants and that aren't proven to work.
- If I'm being REALLY honest, I want you to close the book and think, whoa, that guy is pretty cool
- Then we can change this industry together and stop telling our kids “not to work in restaurants”.
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LET ME SHOW YOU EVERYTHING YOU GET WHEN YOU ORDER "MAKE IT HAPPEN" TODAY.
- Paperback copy delivered to your door ($18-$28 value)
- The Startup eKit ($97 value)
- Concept Development Workbook ($197 value)
- Fix This Next audio course and follow up ($97 value)
- 27 Page Workbook (straight out of my premier Training Course, SCALE) “Important Examples of the Most Important Checklists” ($897 value)
- The Restaurant Owners Toolkit($197)
TOTAL VALUE: $1,567
GET YOUR COPY TODAY FREE
Just cover shipping and handling for the book
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Thanks for taking the time to read this letter and remember:
I hope you enjoy the book!
Ryan Gromfin
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I’m mailing you my brand new 200+ page book, “Make It Happen – A tiny book for building a BIG restaurant business” (that retails for $18 in the US, $28 International) for FREE. Yes this book is free and all you pay is $9.97 US, $12.97 Canada or $19.97 International for shipping and handling.
There’s no catch, no gimmicks, no sleazy “trial” that turns into a monthly charge … there’s nothing like that.
So, click the button below to get your FREE copy now. You won’t regret it.
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