In Episode 180 of The Restaurant Coach Podcast, I sit down with Nick Mattia, the founder and owner of Ready Strong Meals, for a raw, honest conversation about what really happens when ambition meets reality in the restaurant and food business.

Nick didn’t come into the industry clueless.
He came in with knowledge, confidence, and a clear vision.

And that’s exactly what almost broke him.

Like many driven operators, Nick believed that having some experience and surface-level understanding of how the industry works would be enough to win.
Instead, it nearly cost him everything.

What Nick learned the hard way—and shares openly in this episode—is that the wrong knowledge, applied without structure, systems, and accountability, is more dangerous than no knowledge at all.

Good intentions don’t fix broken systems.
Hard work doesn’t replace clarity.
And passion doesn’t protect you from bad decisions.

Nick reached a moment every serious operator eventually faces:

Keep grinding blindly…
Or step back and rebuild the business the right way.

That’s when he committed to the TRC Method.

Not for motivation.
Not for hype.
But for frameworks.

In this episode, Nick breaks down how applying structured frameworks—rather than chasing tactics—allowed him to:

• Identify where his business was actually leaking money

• Replace emotional decision-making with disciplined systems

• Build operational clarity instead of constant firefighting

• Shift from “owner-operator chaos” to intentional leadership

• Turn Ready Strong Meals from survival mode into a controllable, scalable operation

This wasn’t a quick fix.
It was a rebuild of thinking, process, and execution.

This conversation is exactly what The TRC Method is about.

Two operators telling the truth.
No ego.
No shortcuts.
Just lessons forged through pressure.

Nick’s story is proof that transformation doesn’t come from learning more—it comes from learning what actually matters, then having the discipline to implement it.

If you’re a restaurant owner, meal prep operator, or food entrepreneur who:

• Feels stuck despite working nonstop

• Has “tried everything” but still feels behind

• Knows something needs to change but doesn’t know where to start

• Is ready to stop guessing and start operating with intention

This episode will hit home.

Listen to Episode 180 – Why Systems Beat Passion Every Time with Nick Mattia
And if Nick’s story sounds uncomfortably familiar, that’s not an accident.

That’s your signal.

If you want to see these kinds of results in your own restaurant, book a TRC Method Strategy Call (for FREE) with me personally at www.GrowMyRestaurantNOW.com

What happens when you refuse to let a good restaurant quietly die?

In this episode of The Restaurant Coach Podcast, Donald Burns sits down with Madison Bree, a first-time restaurant owner who took a massive leap of faith by buying an existing restaurant in Michigan that still had a name… but was slowly bleeding out.

The restaurant was Kathy’s 126.
The reputation was there.
The energy, systems, and vision were not.

Instead of trying to “save” a dying brand, Bree made the bold decision to rebuild it from the inside out. She rebranded the concept into Madison’s on Main, reopened with clarity, structure, and standards—and the results speak for themselves. The restaurant has taken off since reopening, proving that survival is optional when leadership finally steps up.

In this conversation, Bree shares:

• What it’s really like buying an existing restaurant with baggage

• Why rebranding was non-negotiable for growth

• The mindset shifts required to move from operator to owner

• How working with a coach fast-tracked her progress and eliminated years of painful trial and error

• How the TRC Method helped her build structure, confidence, and momentum instead of chaos

This episode is a must-listen for:

• Aspiring restaurant owners thinking about buying an existing concept

• Owners stuck “keeping it alive” instead of building something that thrives

• Anyone who wants proof that coaching isn’t a cost—it’s a shortcut

Bree’s story is a reminder that thriving isn’t about luck.
It’s about standards, leadership, and having the right guide in your corner.

If you’re tired of surviving and ready to build a restaurant that actually works for you—this episode will hit home.

If you want to see these kinds of results in your own restaurant, book a TRC Method Strategy Call (for FREE) with me personally at www.GrowMyRestaurantNOW.com

In this episode of The Restaurant Coach Podcast, I sit down with Megan Coignard, owner of Nicolo’s Pizza in Lakewood, Colorado—an independent restaurant operator who was once drowning in chaos, burnout, and the never-ending cycle every owner knows too well: firefighter mode.

Two years ago, Megan picked up the phone because she had hit a wall. No more ideas. No more bandwidth. No more margin for error. Her restaurant was slipping away, and she knew doing more of the same wasn’t going to save it.

What happened next is why this episode matters.

Megan made a decision most restaurant owners never make:
She stopped trying to survive… and committed to learning how to win.

By diving into The TRC Method, Megan rebuilt her restaurant from the inside out. She fixed her systems. She tightened her standards. She reclaimed her culture. She took control of her numbers. She transformed from an exhausted operator into a focused, confident, high-performance restaurateur.

Today, Nicolo’s isn’t just stable—it’s thriving.
Bigger sales. Better team. Stronger brand. Clear direction.
And Megan is no longer the firefighter running into burning rooms. She’s the leader building a restaurant that lasts.

In this episode, you’ll hear:

• What pushed Megan to finally ask for help
• The exact TRC Methodtools she used to create fast, measurable change
• How she broke the cycle of panic, overwhelm, and reactivity
• What every independent restaurant owner must understand about culture, leadership, and standards
• Why waiting for “the right time” is the most expensive decision you can make

If you’ve ever felt like your restaurant owns you, Megan’s story will show you what’s possible when you stop fighting fires… and start building a future.

Listen now—and discover how one courageous owner turned a struggling pizzeria into a powerful, profitable brand using a proven system that works every single time it’s applied.

If you want to see these kinds of results in your own restaurant, book a TRC Method Strategy Call (for FREE) with me personally at www.GrowMyRestaurantNOW.com

In this episode of The Restaurant Coach® Podcast, I sit down with Matt & Stephanie Dunken, the powerhouse duo behind Slam Dunk Pizza. Their story is one every independent restaurant owner needs to hear.

When they started working with the TRC Method, they were drowning with a prime cost of 94%.

Profit was non-existent, stress was constant, and vacations were nothing more than wishful thinking. Fast forward to today, and they’ve slashed their prime cost down to 53%—a complete game changer for their business.

Even better, they’ve gone from seven years without a single vacation to enjoying 4–5 vacations every year.

This episode is proof that you don’t need to be stuck in the grind forever.

With the right frameworks, discipline, and focus, you can take control of your numbers, reclaim your freedom, and finally build the restaurant and life you deserve.

If you want to see these kinds of results in your own restaurant, book a Profit Recovery Session with me personally at www.TheRestaurantCoach.com

The ones that rise above the noise—the ones that dominate their markets—understand that culture drives everything. That’s the story behind The Plough @ Myrniong in Australia, led by Mark and Ruth Mills.

In this episode of The Restaurant Coach Podcast, we uncover what happens when passion is channeled into purpose, when culture becomes the compass, and when the right coaching framework turns chaos into clarity.

Mark and Ruth didn’t just want to run a restaurant; they wanted to create an experience that guests would never forget. But passion alone isn’t enough. Like so many owners, they found themselves caught in the grind—working harder and harder but not necessarily moving forward.

The turning point came when they realized culture wasn’t a side project—it was the foundation. From the way their team showed up each day to how guests were treated at every table, culture became the driver of consistency, energy, and connection. As they’ll tell you, when culture shifts, everything else follows.

One of the biggest lessons from Mark and Ruth’s journey is the decision to invest in coaching. Too many owners think they can figure it all out themselves, but the truth is, nobody wins alone.

Getting a coach wasn’t about having someone tell them what to do—it was about having someone challenge their thinking, hold them accountable, and provide the proven tools that cut years of trial and error. That decision didn’t just improve their restaurant…it transformed it.

Before adopting the TRC Method, The Plough was like many independent restaurants: working hard to stay afloat, constantly looking over their shoulder at the competition.

After implementing the systems, strategies, and mindset shifts of The TRC Method, they no longer saw themselves in competition. They created clarity, built a culture that people wanted to be part of, and crafted a guest experience that was undeniable.

Today, The Plough doesn’t compete. They dominate.

What Mark and Ruth’s story shows is simple but profound:

• Passion is fuel, but culture is the engine.

• Without coaching, you’ll waste years trying to reinvent the wheel.

• When you stop copying others and start building systems unique to your vision, you move from survival to market domination.

This isn’t just about one restaurant in Australia—it’s about what’s possible for every independent owner who refuses to settle for mediocrity.

Final Thoughts

Episode 175 is more than a conversation—it’s a wake-up call. If you’re still stuck competing on price, chasing trends, or living in reaction mode, you’re playing the wrong game. The Plough shows us that with passion, culture, and the right coaching system, you can build a restaurant that doesn’t just survive the market…it OWNS it.

BOOK A 1:1 STRATEGY SESSION WITH ME HERE!

Most restaurant owners think they’re doing “marketing.”
But what they’re actually doing is noise.

In this raw and real conversation with Bruce Irving—founder of Smart Pizza Marketing and one of the most respected voices in restaurant marketing—we pull back the curtain on what’s really holding restaurant owners back.

We talk about the outdated tactics that make you look desperate, the cringe-worthy content that’s pushing guests away, and the simple moves that actually create momentum and drive growth.

This isn’t another fluffy conversation about social media trends or the next shiny tool.
This is a masterclass in clarity.

You’ll learn:

• What Bruce would do if dropped into a failing pizzeria with only $1,000 and one week to save it

• The most common marketing mistakes that make restaurants look like amateurs

• How to create a brand story people actually care about—and want to follow

• The difference between visibility and relevance (and why most restaurant owners get this wrong)

• The mindset shifts required to play the long game in an industry addicted to shortcuts

And just to keep it interesting—we also dive into some fun curveballs:
What’s Bruce’s spirit animal?
What’s the weirdest DM he’s ever received from a restaurant owner?
What advice would he give his younger self starting Smart Pizza Marketing?

This episode is full of real talk, bold insights, and practical wisdom from someone who’s not theorizing from the sidelines—he’s been in the game for decades, helping restaurants build brands that last.

If you’ve ever felt overwhelmed, frustrated, or just stuck trying to figure out what actually works…
This is your wake-up call.

Listen to Episode 174 now.
And start moving from cringe posts to killer growth.

Want to see if coaching is right for you and your restaurant?

Apply for a 1:1 Profit Recovery Call with my team.