Nobody has done this for the restaurant industry
yet and we honestly don’t know why!

TRB Membership

No more excuses! Every TRB program and live coaching at a ridiculously low rate that everyone can afford.

TRB Membership

No more excuses! Every TRB program and live coaching at
a ridiculously low rate that everyone can afford.

I am Opening a Restaurant in the next 6 – 12 months!

The next 6 to 12 months as you prepare to open your restaurant, are going to be some of the hardest and most challenging months of your life, but they are also going to be the most rewarding. There are also going to be some speed bumps ahead, you know that, but do you know what they are and when to expect them?

Learn More about how the TRB Membership can help crush it day ONE!

I Operate a Restaurant and Want to be Better!

I am not going to say that getting the restaurant open was the easy part because I know how hard it is to open a restaurant, I opened 4 in one year. I also know many were not fully prepared for the work that comes after you get it open.

Learn More about how the TRB Membership can help Increase your profits and enjoy more Freedom!

I Operate Restaurant and Want to Open More Locations!

Opening and operating one successful location is such an accomplishment, but the dream to open up your second, third, or even 10th location is what will solidify your income and create a legacy that will outlive you. However, you may not be fully prepared for the different skills that are required to lead your team and maintain your standards, as you grow.

Learn More about how the TRB Membership can Help Provide you the Tools you Need to SCALE!

Trusted by over 147,000 restaurant owners and news publications worldwide!

Benefit from the Powerful Membership Community


This Membership was created because the restaurant industry is at a tipping point. I started consulting over a decade ago because I was driven out of the industry TWICE because I was overworked and underpaid.

This is the second generation of parents telling their kids NOT to work in restaurants. Paying more money won’t fix this problem. In a post-Covid world, restaurant owners have now found that people have simply left the industry and aren’t coming back.

We all need to get better at managing and leading our team and creating opportunities for them. Covid may have been the catalyst, but it’s the terrible hours, terrible treatment, and terrible management that have chased people out of the industry.

How your Membership will Help You

Sharpen Your Skills with Training

Every month, Ryan will deliver a new 45-minute training on the hottest topics affecting your business right now.  You’ll also have immediate access to all of our programs including the first Scale module that’s designed to inject fast cash into your business.  Learn what needs to be done in order to create the profitable business you want, need and deserve.

Quick Access To Help

Once a month, Ryan hosts an open Office Hours where he will answer questions that have come up within the Facebook group.  Within that private community, you also have restaurant owners from different parts of the world, all with varying years in business and experiences. Whatever your problem, someone has already dealt with it.

Special Offers & Discounts

With an active Membership, you’ll unlock special offers not available to anyone else as well as deeply discounted rates for one-on-one strategy sessions.

What Programs are Included?

Active Memberships include access to the following programs:


The most complete restaurant-specific training available anywhere in the world. Scale will help you create a customized step-by-step plan complete with processes and procedures for every restaurant that wants to enhance their operations, ability to attract new customers and increase their profits.
Click here to learn more

Restaurant Manager Certification

The perfect certification course for every restaurant owner and manager. Inside you’ll not only learn exactly what your role as a manager is and the expectations around that role, but also how to build the best possible restaurant team, how to understand the most important restaurant systems and financials and how to take the management role to the next level.
Click here to learn more.

Ghost Kitchen Bootcamp

Everything you need to know to plan and launch a Ghost Kitchen. From understanding the different types of kitchens to developing your concept and how to absolutely crush it once you’re open. Follow the step-by-step process and you could be open in as little as a week – with no extra staff or money!
Click here to learn more.

Profit Maximizer Execution Plan

PMEP is a 22-page playbook that I use when I coach my one-on-one clients when they want to increase their sales and profits without spending a dime on marketing. Whether you want to implement the Perfect Bite or The Cruise Ship play, I’ve included an execution plan video course containing 29 videos designed to walk you through each one.
Click here to learn more about PMEP.

The Startup eKit

Everything you need to know to plan and launch a Ghost Kitchen. From understanding the different types of kitchens to developing your concept and how to absolutely crush it once you’re open. Follow the step-by-step process and you could be open in as little as a week – with no extra staff or money!
Click here to learn more about the startup eKit.


More Money. More Freedom. More Joy.

3 Key Areas for A Better Restaurant, Business and Life


Our operational processes will ensure your guests are not just having a good or even great experience, but that their expectations are exceeded. We want them to leave with a burning desire to tell others about the amazing experience they just had.

To operate at this level, consistently, without you being present all day, every day, you NEED to install systems. Systems run the team and you run the systems. Systems are like having the best manager on earth, working 24 hours a day, 7 days a week, and never needing to take a break. With our processes in place, you will literally never manage an employee again.

And no, you are not too small for systems, and you are not too fine dining for systems, they are not just for corporate restaurants. How do you think a corporate restaurant became a corporate restaurant, they didn’t start that big, but small thinking when you are small, will keep you small, big thinking when you are small, is required to get big.

Your restaurant is ONLY as valuable as its SYSTEMS.


Crafting strategies to attract a flood of guests into your restaurant, is not JUST marketing. I call this key area “Attract” because that is exactly what we are going to do here, attract more guests. This is not the first section you will learn in our programs because without great operations and without great profit systems in place, adding more guests to your pipeline could be disastrous.

When you decide it is time to grow, our exact 9-step roadmap for attracting a flood of customers, AUTOMATICALLY is a proven method for doing just that, GROWING!

We are going to attract guests to your restaurant utilizing modern technology with time-tested proven strategies for crafting amazing offers that work like magnets, attracting them to your restaurant. Then following up properly to ensure they continue to enjoy what you have to offer.


The TOP restaurant chains in the world truly know how to do one thing better than the others… MAKE MONEY! The top chains focus on making money, while most independents focus on getting through the day. They are good at making money because they FOCUS on making money.

Making money is like riding a bike, once you learn you will never forget how to do it. The challenge is, this is not something they teach you in school. Making money is a skill like any other, it is a muscle that requires work every day and if you ignore working on this muscle group, you will get weaker.

I will share with you our simple method for ONLY measuring the most important, and most controllable metrics in your restaurant, so we can spend less time getting useless data and more time using our data to MAKE MORE MONEY.

What Else Do You Get?

Active Memberships also have access to:

LIVE Webinars

LIVE Monthly Training Calls

ALL Current Programs

Training Replays

Private Facebook Group

Members ONLY Discounts and Offers

Special Offer: As an active Member, you  qualify for a one-on-one live strategy session with Ryan Gromfin for only $397. (Regular price $497)


Successful Students

Since working with Ryan I’ve seen tremendous changes in my business. We just passed a big season and we did 60% more in sales over last year without adding any extra labor. In fact, we had a lower labor cost than ever before and all our food was out on time which is huge for us. I just started working with Ryan and if this is my results already, I can’t wait to see what’s coming up.
Joel Mendlowitz

Hava Java

For the past four years, I have been working tirelessly to make my restaurant a success. Then I came across your free training videos on YouTube. What a stroke of luck that was! With the COVID-19 pandemic closing down restaurants, I decided to take your SCALE training program during the downtime. Ryan, I am now filled with renewed energy to better my business and take it to the next level! With what I have learned in SCALE, I will be able to create proper systems in my restaurant that will help me build the business I have always dreamed of and maybe even scale to several units within few years. Hey, why not?! Thank you, Ryan!
Nyima Lhati

ChezGatsé Restaurant Tibetain - Montréal, Canada

First Year our growth was 10%, next year 20% on top of that, and the year after another 20% more. This year is up another 12%. All thanks to Ryan and the SCALE system.
Alex Alb

Partner, Gabriel's Fountain

Once we started using SCALE, we had operations and procedures in place. Everybody is now accountable for their work, it’s black and white. I was able to take a month off for my wedding and honeymoon, everything ran as usual. That is unheard of in this business.
Darryl Dueltgen

Owner, Pizza Love

Ryan has been a critical part of our success. His systems, his programs, know-how, professional expertise knowing how to successfully designing, growing, building and launching a restaurant – second to none. I highly recommend you get involved. It will be worth everything you invest and the results will be amazing.
Michael Cody

Howdy's Grilled Pizza

Ryan’s knowledge, systems, and know-how is completely unrivaled and his coaching has given my business so much clarity. The money I have spent on an education with him has added immeasurable value to my business. If you are on the fence, don’t be! Jump right now. Because of Ryan, everything, including my employee training, is so systematized now, that I have a professional and highly profitable operation!
Warren Kidd

Owner, Cinder Bar

Working with Ryan was the best decision I have ever made for my restaurant. After 6 years of owning and operating a wine bar and bistro in the Baltimore area, I had a pretty good idea of what I was doing. I was making a living and things were fine. Since working with Ryan and implementing his systems, Sales are Up, Expenses are Down and I don’t HOPE anymore. We have budgets in place, marketing plans that we follow and measure, weekly prime costs, my best staff yet thanks to his hiring and training procedures and we are bringing on a manager who will follow my systems, not their own, so I can expand the restaurant to another location.
PJ Strain

Pure Wine Cafe

Ryan pushed me hard to fulfill my dreams. I wouldn’t have the success I have today if I didn’t follow Ryan’s systems. Now I am a better boss and a better businessman.
Dante Ismail

Owner, Pizza One

The impact of Ryan’s coaching was a 50% increase in sales on Monday through Thursday. We found things we could do on the slowest days of the week to help boost sales and went from $500 dinners to $1,200 dinners. But, probably the biggest impact Ryan has had on me is that I am getting to take a paycheck again! I knew if I followed the process and did the things we discussed, there would be money in the bank. I am back to being excited again!
Will Cholewinski

Owner, Chubb Father's

Before taking the Restaurant Manager Certification course, my biggest challenge was getting my leaders to stop falling back to being Team Members. Getting them to actually DO and CHANGE, not just nod their head. After taking the course, I have one more tool in my tool belt on how to better communicate with my teams. I was surprised at how much the messaging in RMC matched with what I’ve been trying to say, but Ryan presented the material in a way that was a little different and more clear. I highly recommend RMC to anybody who is a newer leader or manager and WANTS to get better!
Dan Wood

Owner, Culver's

Restaurant Manager Certification is perfect for anyone who wants to succeed, be a leader, and is sick and tired of running around like a chicken with their head cut off.
Donnie McClanahan

Multi-Unit Manager, Roddy Vending Company, Inc.

Before I took this course, I knew that there was more to learn but I just didn’t know how to get myself or my team there. This course helped answer the questions I was looking to have answered, as well as how to be a more positive leader. I recommend this course to anybody who wants to win and never accepts failure as an option.
Matthew Kay

Owner, Hudson Social

The owner I work for thought it would be a good idea to go through the Restaurant Manager Certification. We are a 3 unit group and I manage the managers. To be honest, it’s a very challenging job and nobody has ever taught me “how to manage.” Working harder and harder was not proving to be effective. Since going through the course and implementing new strategies my store-level managers are far more responsive and they are now using the strategies I am teaching them with their team. The course has proven to be incredibly valuable and effective for me and my team. I highly recommend it.
Hershy Dancziger

Hava Java

Before taking the Restaurant Manager Certification course, my biggest challenge was not micromanaging my coworkers. After taking the course, I realized that I have to set them up for a successful path by having procedures and systems in place. Now we are in the beginning stages of creating systems that ensure we know what needs to be done. As Ryan says, we are going to manage our systems and develop our people. I am really thankful that my GM gave me this opportunity to learn. Not only does RMC help a ton in the role of a manager, but the course also helps you out with actual life skills that make you see the world a little better!
Virginia Garcia

Manager, Order Up Cafe

It’s unbelievable to me how much things have improved since going through the Restaurant Manager Certification. I could not say things were good a month ago. But now, after incorporating new strategies and techniques I learned in the program, our kitchen is putting out better quality food, faster, and we are not having the ordering issues or staffing issues we had just one month ago.
Eddie Hausfeld

Agave & Rye

When I first started using BACON, I hated the idea of entering in all the purchases, sales, labor, etc. Fast forward several months with limited entries, I decided to change my mindset about it. In one of Ryan’s videos in SCALE he asks, “is your restaurant a business or a hobby?” My answer: It’s a business, but a really fun and challenging business.
So, I decided to make time for it daily and turn it into a challenge: Nail the goals and keep a near perfect prime cost. Now I cannot wait until the end of the day so I can see my [Prime Cost] score. It’s like a video game for restaurant nerds.
Brandon Knoepfle

Founder and Owner, Acorn Grill

We started using BACON a few weeks ago and our prime cost was 65%, now it’s 57%. That is an 8% increase in profits. We love this software, there is nothing that is more powerful and this simple
Dan Misuraca

Proud Marine & Owner, Red, White & Que Smokehouse

With BACON I am able to get all my operational data in one place. I can easily see where I am compared to my budget daily so I can take action on it and get ahead of my numbers.
Bill Rinnetti


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