Deferred, Not Defeated: How Brett Swarts Turned Setbacks into Strategy

Welcome to episode 26 of Every Day’s a Train Wreck, where we trade pity parties for powerhouse pivots. This week’s guest? Brett Swarts: tax strategist, real estate wizard, and former Cheesecake Factory waiter.

🍰 When Life Hands You Cheesecake – and a Crash

Before the capital gains and big exits, Brett was grinding double shifts at Cheesecake Factory. Then 2008 hit. Hard. With a newborn baby, zero savings, and a tanking market, Brett didn’t just hit rock bottom – he dined in it. And he didn’t exactly advertise his side hustle slinging pasta.

Key Takeaway: Never underestimate the strategic power of humility – and side hustles you’d rather keep quiet.

📉 The Gut Punch That Nearly Took Him Out

Picture this: listings disappearing, bills piling up, and hope thinning out. Brett shares the real moment he almost gave up – and what (or rather, Who) pulled him through. Faith wasn’t a hashtag for Brett; it was a lifeline.

Wreck-Level Honesty: This episode doesn’t shy away from the messy middle – and that’s exactly why it hits so hard.

💰 $5K, a Shift in Mindset, and a Tax Strategy That Changed Everything

A small loan from Brett’s dad became the seed for an empire. But the real plot twist? Discovering the Deferred Sales Trust – a strategy that flips the script on the 1031 exchange and gives entrepreneurs more control over their exits (and taxes).

Spoiler: If you’ve never heard of Deferred Sales Trusts, this episode is a tax-nerd fever dream – and a freedom blueprint for the rest of us.

🚀 From Tables to Trusts: A Tactical Takeaway

Whether you’re juggling side gigs, doubting your next move, or trying to adult through economic chaos – Brett’s story is proof that grit doesn’t always look glamorous. But it works.

“You don’t need a silver spoon. You need a clear strategy – and the guts to stick with it.”

🎧 Listen to the full episode "From Cheesecake Factory to Capital Gains: The Grit-Backed Rise of Brett Swarts" and bring a notebook. Or a napkin from your restaurant job. Brett started with one too.