My name is Ryan Gromfin  and I help restaurant owners ditch the stress and overwhelm so they can increase their profits and enjoy more freedom from their business.

This is a 100% BS-free zone.  No pictures of me on a private jet or driving a Lamborghini.  I’m just a chef who worked in a couple of 5-star hotels and fancy restaurants who, along with a partner, opened 4 restaurants in 2009. Yep 4 in one year (crazy right)!

I’ll let you in on a little secret…

I failed MISERABLY. 

Within a year I was in the hospital and the doctor told me that the stress from work caused an ulcer and I needed to take 2 weeks off.  Not even 30 years old and running a restaurant literally burned a hole in my stomach but taking even a DAY off wasn’t an option.

Why? Because the restaurants were failing.

I took the next day off and asked myself what am I going to do differently so this doesn’t happen again. I made the best decision I have ever made in my life that night, I hired a coach. I couldn’t afford it, but if you can’t, then you must.

That coach taught me a ton and for 6 months straight, I dug in and worked harder than I had ever worked before.

It paid off because I turned those restaurants completely around and was able to finally take the doctor’s orders and I took my wife on a 2 week trip to Fiji.

No cell phone, no computer, no internet. We were disconnected from the WORLD for 2 weeks.

After a year of successful operations where I experienced less stress, less overwhelm and way more profits and freedom,  I decided to leave the partnership to start coaching other restaurant owners so they didn’t have to go down the same path I did.

I cut my coaching teeth on every type of restaurant imaginable, and those clients experienced every problem you could think of.  Over the past 10+ years I’ve worked with hundreds of clients, all over the world.

No matter what type of restaurant, how perfect the location or amazing the food or even how experienced of a staff they had – there was only one thing that ever worked to fix their problems. 

It was the same hard lesson I learned operating my own restaurants.

People can’t be managed.

I don’t know a single person that likes to be managed.

I mean seriously, did you like being managed? Did you like somebody telling you everything you are doing wrong, all day, everyday?

So what makes you think your people want you to manage them?

Managing systems, however, is simple once you have the right ones in place. Systems don’t have feelings, they don’t change their mind or decide that they’re just going to do things a different way today.

The fear, the stress and the overwhelm you feel when you think about leaving your restaurant for a week – that stems from the constant disappointment you feel when your staff doesn’t do what you want, when you want and exactly how you want.

When I was working in those 5-star hotels, we had systems for every little thing.  Being young and arrogant, I thought I’d have no problem replicating the success I saw there.  So while I had some of the systems in place, I was only ever managing the people and not the systems.

It’s that easy.  That’s the magic, the secret sauce, the formula, the recipe to lifelong success in your restaurant.  

It’s your ability to BUILD and MANAGE systems first.

Then if your team is struggling with something, you DEVELOP them.

That’s not how any one of us learned how to start and grow a restaurant so it makes sense that this is why struggling. It’s because you are trying to manage people instead of managing systems.

Please don’t feel badly. You didn’t go to school to get an advanced degree in this stuff!  Even if you did, no one is born a great manager.  It is a skill, like anything else, it is a skill you can learn. You’re learned to ride a bike, you learned to drive a car, you can learn how to manage systems and develop people, but ONLY if you want to.

If you are not even remotely interested in learning to improve your situation by trying something different than you have in the past, then you should STOP READING NOW!

Just remember, the definition of insanity is doing the same things over and over again, expecting different results.

You can’t manage systems without having systems to manage.  To solve that problem, I started creating the most commonly needed systems and processes for my restaurants as well as methods for developing team members. I shared these systems and have perfected them over time with my clients paying over $1,000 per month to work with me.

And now, I have put it all in into a Toolkit.

Best of all, it’s 100% FREE.

This FREE Toolkit is filled with all the training videos, workbooks, checklists, formulas, charts, prep sheets, job descriptions, recipes, build sheets, and employee training templates you could ever want or need.

These are the same resources that I share with my one-on-one clients whether they are just starting out, struggling or ready to launch their 2nd, 3rd, 4th, or 10th location.

I’ve found that it works in every part of the world, for every restaurant type imaginable including…

This toolkit is absolutely FREE!

Now I know what you’re probably thinking … why is he giving all this away for free?

I know some people offer you some cool must-have resource for free but you have to read the fine print to find out what exclusions there are. Or worse, they put you into some program that charges your card every month.

That’s not what this is.

There’s no fine print, there’s no hidden “continuity program”. You won’t enter a credit card number, you won’t connect an account to PayPal, and we won’t spam your email. So in case you’re wondering why I’m doing this … here is EXACTLY why!

Like I said earlier, I struggled in the restaurant business. I had a trip to the hospital before I was 30 and that doesn’t even touch on the amount of times I was yelled at, had forks thrown at me, plates broken at my feet or food thrown back at me. I would go to work nervous that I was going to be fired, or get in trouble for something I probably didn’t even do.

When my son asked me if he could be a chef like me, I said NO.

I am sure you tell your kids or friends not to get into the restaurant business.

But WHY?

I decided a few years back that our industry needs to change. My mission is bigger now than ever before. It is not just a mission about helping restaurants that can afford to work with me, it is a mission about helping every single cook, manager, server, bartender and owner who wants more for their family and more out of life.

You should be able to have a life and work in the restaurant industry. You should be excited when you children or a friend wants to get into this industry and follow in your footsteps, not talking them out of it.

So I want to help as many restaurants as possible improve their operations, make more money, pay their teams more money and ditch all the stress, struggle and overwhelm associated with operating restaurants.

Also…

Then we can change this industry together and stop telling our kids “not to work in restaurants”.