When to scale to multiple locations

Ryan advises scaling only when financially healthy and the concept is demonstrably duplicatable.

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Episode notes

#694 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!

(Original Air Date - 4/22/25)

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