606: $19 Minimum Wage Is Crushing Restaurants. Here’s How This Pizza Owner Is Still Profitable

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In this episode, Bruce sits down with Matt, a pizza shop owner who built a thriving business in the Seattle area and scaled it to over $1.3M in annual sales. They dive into real marketing strategies, leadership lessons, hiring challenges, and how COVID forced a complete shift in product, operations, and community positioning.

Matt shares how he went from working in the kitchen every day to building systems, delegating responsibilities, and running a true business instead of owning a job. They also break down the realities of rising wages, pricing pressures, customer acquisition, and why social media content is now a non-negotiable marketing channel for pizza operators.