How To Kill It In The Restaurant Business | Ryan Gromfin

#358 If you think a busy restaurant automatically means a profitable one — think again! In this episode hosted by Kirsten Tyrrel, we sit down with Ryan Gromfin, aka The Restaurant Boss, who pulls back the curtain on the flawed traditional restaurant business model. From his early days as a 15-year-old working in a five-star kitchen to building and consulting for scalable restaurant empires, Ryan shares why systems — not just great food — are the real key to success. He explains how most restaurant owners are unintentionally stuck in survival mode and lays out practical strategies for building a business that runs efficiently and profitably. Whether you’re in the food industry or not, Ryan’s advice on systems, leadership, and scalability will change how you think about business! What we discuss with Ryan: + Why the restaurant model is broken + From chef to systems expert + Difference between building vs. following systems + Daily metrics every owner must track + Labor costs and post-COVID challenges + Common myths about profitable restaurants + Importance of systemizing every repeated task + How to structure successful partnerships + Revenue benchmarks for scaling locations + Top financial mistakes new owners make Thank you, Ryan! Check out The Restaurant Boss at TheRestaurantBoss.com. Check out Scale My Restaurant at ScaleMyRestaurant.com. Check out clickBACON at clickBACON.com. Follow Ryan on YouTube. Watch the video podcast of this episode! And follow us on: Instagram Facebook Tik Tok Youtube Twitter To get exclusive offers mentioned in this episode and to support the show, visit millionaireuniversity.com/sponsors. Want to hear from more incredible entrepreneurs? Check out all of our interviews here! Learn more about your ad choices. Visit megaphone.fm/adchoices