Staying Hungry

Staying Hungry sits down with Melba Wilson—restaurateur, author, and owner of Melba’s in Harlem—for a masterclass in hospitality, resilience, and betting on yourself.Hosts Michael D’Onofrio and Vinny Pappalardo dive into Melba’s journey from learning to cook in her grandmother’s kitchen in South Carolina to building one of New York City’s most respected soul food brands. She shares how she went from side hustles and Sylvia’s to opening Melba’s in 2005—and why loyalty, consistency, and community matter more than marketing.This episode is packed for restaurant owners: scaling a business, surviving COVID-19, adapting to technology, managing razor-thin margins, and building a brand people trust. Melba also opens up about failure, growth, and why in hospitality, you’re only as good as your last meal.From soul food and Harlem culture to restaurant operations and entrepreneurship, this is a real, no-nonsense conversation about what it takes to win in the industry.Timestamps:00:00 The lease story that started it all01:40 Intro to Melba Wilson03:05 Childhood, family, and food roots10:20 Finding hospitality and Sylvia’s16:20 Opening Melba’s in Harlem24:10 Customer loyalty and experience31:10 COVID and business pivots37:20 Technology and scaling41:10 Failure and entrepreneurship53:20 Soul food and culture1:03:10 Cookbook and personal story1:23:30 Final advice: betting on yourself

Staying Hungry sits down with Joe DiGangi and Artie Spinelli of Mario’s Meats, the Queens butcher shop and gourmet deli that turned a 40-year neighborhood business into a social media phenomenon.What happens when old-school craftsmanship meets modern content? In this episode, Michael D’Onofrio and Vinny Pappalardo talk with the team behind Mario’s Meats about building a loyal following, shipping premium meats nationwide, creating viral food content, and why independent food businesses need to control their own customer experience. From butcher shop traditions and family legacy to TikTok strategy, prepared foods, catering, pricing, delivery apps, and the real economics of running a specialty food business, this conversation is packed with sharp insight for restaurant owners and food entrepreneurs.If you run a deli, butcher shop, pizzeria, restaurant, or food brand, this episode is a great reminder that quality, authenticity, and personality still win.Timestamps:00:00 Intro + sponsor mention01:05 Meet Joe Digangi and Artie Spinelli of Mario’s Meats03:10 The origin story: how Mario’s Meats started in 198207:20 Growing up in the family business12:15 How the neighborhood and customer base changed over time16:40 Shipping meats nationwide and serving former NYC customers21:10 Why Mario’s Meats avoids Uber Eats and DoorDash25:05 Building their own app and controlling the customer experience29:20 How social media made an old-school butcher shop go viral36:15 Merch, fandom, and customers flying in for sandwiches41:10 Catering, prepared foods, and menu evolution47:00 Meat quality, customer education, and pricing premium products54:20 Family, hockey, work-life balance, and building a loyal team1:00:10 What’s next for Mario’s Meats=================================================================Guest & Sponsorship Inquiries - [email protected] episodes dropping soon! Subscribe, Like and Leave us a Comment Below! =================================================================*SUBSCRIBE* to this channel: https://www.youtube.com/@stayinghungrypodcast?sub_confirmation=1FOLLOW US:https://www.instagram.com/stayinghungrypodcasthttps://open.spotify.com/show/4cfz4H7IIzUlEcGtwSgJMuhttps://www.facebook.com/profile.php?id=61573551302497https://www.linkedin.com/company/staying-hungry-podcast/Podcast by Viola Media: https://viola.media/#stayinghungry #hospitalityindustry #restaurantbusiness

Staying Hungry sits down with Katelyn Pipinou, founder of Fortunate Hand Coffee House & Tattoo Studio in Amityville, a one-of-a-kind concept that combines a handcrafted coffee shop with a tattoo studio. Hosts Michael D'Onofrio and Vinny Pappalardo talk with Katelyn about building a hospitality business from scratch, the challenges of opening with limited space and resources, and what it takes to stand out in today’s crowded coffee market.Katelyn shares how Fortunate Hand grew from an idea into a community-driven café known for handmade baked goods, thoughtful coffee, and a 100% nut-free kitchen. The conversation also dives into hiring the right team, navigating permits and construction delays, staying authentic on social media, and her long-term vision of expanding into a larger café and restaurant concept.This episode is packed with insights for restaurant owners, café operators, and anyone thinking about opening a food or beverage business.Timestamps:0:00 Intro + sponsor0:38 Meet Katelyn Pipinou5:30 The coffee shop + tattoo studio concept10:30 Running a small scratch-made kitchen18:30 Hiring staff and building a team22:15 Early business challenges29:20 Construction and opening struggles39:00 The story behind Fortunate Hand47:30 Work-life balance and family support56:00 Future plans for expansion1:04:00 Final thoughts=================================================================Guest & Sponsorship Inquiries - [email protected] episodes dropping soon! Subscribe, Like and Leave us a Comment Below! =================================================================*SUBSCRIBE* to this channel: https://www.youtube.com/@stayinghungrypodcast?sub_confirmation=1FOLLOW US:https://www.instagram.com/stayinghungrypodcasthttps://open.spotify.com/show/4cfz4H7IIzUlEcGtwSgJMuhttps://www.facebook.com/profile.php?id=61573551302497https://www.linkedin.com/company/staying-hungry-podcast/Podcast by Viola Media: https://viola.media/#stayinghungry #hospitalityindustry #restaurantbusiness

Staying Hungry returns with an operator-to-operator conversation that’s equal parts reality check and blueprint.In Ep. 26, hosts Michael D’Onofrio and Vinny Pappalardo sit down with Patrick O’Halloran of Park Place Restaurant & Bar to talk about what actually keeps restaurants alive: culture, staffing systems, leadership, and the grind of staying adaptable - especially when the universe throws you a fire in the middle of 2020.Pat breaks down how Park Place rebuilt and leveled up after the fire, why he runs “a little fatter” on labor in the winter to protect his core team, and how promoting from within creates the kind of service you can’t fake. We also get into the business realities behind private events, seasonality, tech + data, and Pat’s other ventures - Honey’s Bistro and the surprisingly global world of Swirl Freeze (the machine behind the cult-favorite soft serve concept Spoons).If you’re a restaurant owner, GM, operator, or hospitality lifer, this episode is packed with practical takeaways on retention, training, guest experience, and running a tighter (but kinder) ship.Timestamps:0:00 – Welcome to Staying Hungry2:15 – Meet Patrick O’Halloran6:40 – The “Employees First” Philosophy Explained12:10 – The Real Cost of High Staff Turnover18:45 – Culture vs. Compensation: What Actually Matters?25:30 – Leadership Lessons from the Front Lines34:20 – Building Systems That Support Your Team41:10 – Handling Labor Challenges in Today’s Restaurant Industry49:00 – Practical Steps Restaurant Owners Can Take This Week55:30 – Final Takeaways for Operators=================================================Guest & Sponsorship Inquiries - [email protected] episodes dropping soon! Subscribe, Like and Leave us a Comment Below! =================================================*SUBSCRIBE* to this channel: https://www.youtube.com/@stayinghungrypodcast?sub_confirmation=1FOLLOW US:https://www.instagram.com/stayinghungrypodcasthttps://open.spotify.com/show/4cfz4H7IIzUlEcGtwSgJMuhttps://www.facebook.com/profile.php?id=61573551302497https://www.linkedin.com/company/staying-hungry-podcast/Podcast by Viola Media: https://viola.media/#stayinghungry #hospitalityindustry #restaurantbusiness

Staying Hungry is back - and this one’s for restaurant owners who’ve ever stared at an invoice and asked: “If we import EVERYTHING from Italy… does the guest actually taste the difference?”Hosts Michael D’Onofrio and Vinny Pappalardo sit down with Saverio “Sam” Cataldo (A&S Pork Store + Saverio’s Authentic Pizza, Massapequa) to talk ingredient standards, Neapolitan discipline, and the real business math behind importing Caputo 00 flour, Italian tomatoes approved for Neapolitan pizza, olive oil, and more. We get into dough fermentation timing, why some pies feel “lighter,” how price spikes have changed margins, and how a family-run shop builds loyalty (and survives Yelp weirdos).If you run a pizzeria, deli, or full-service spot, this episode is basically a masterclass in quality control, operations, and brand trust - with a few great “only in restaurants” stories along the way.Timestamps:00:00 – Cold open: “We import everything from Italy… is it worth it?”01:05 – Sponsor: Vincent’s Clam Bar / Vincent’s Sauce02:05 – Meet Sam: A&S Pork Store roots + joining the family business05:20 – The Italy trip that sparked Vero’s Pizza08:10 – 10-day pizza school + learning the craft (the hard way)12:05 – Ingredient philosophy: Caputo 00 flour, Italian olive oil, Neapolitan-approved tomatoes16:40 – Dough timing + fermentation: why it feels “lighter” to customers20:35 – Costs: flour, tomatoes, cheese price jumps (and what that does to margins)24:25 – How they balance pricing without scaring customers off27:10 – Staff culture + why “good enough” isn’t allowed30:05 – Critics and creators: Newsday review impact + Portnoy moment34:40 – Social media as a growth engine (Emily’s role + authenticity)39:20 – COVID ops: sourcing product, staying afloat, keeping staff working43:10 – Outdoor patio + live music: building a “piazza” experience46:35 – Pizza-to-go / mobile oven parties: what it takes to execute at scale51:10 – Florida attempt: what worked, what didn’t, and the “local water” experiment56:10 – Detroit-style “Da Pequa”: origin story, process, and why it reheats so well1:01:30 – Delivery apps: why Neapolitan doesn’t play nice with DoorDash timing1:05:40 – Expansion talk + lessons learned: what Sam would do sooner1:08:45 – Wrap: what quality really buys you (and why guests pay for it)=================================================================Guest & Sponsorship Inquiries - [email protected] episodes dropping soon! Subscribe, Like and Leave us a Comment Below! =================================================================*SUBSCRIBE* to this channel: https://www.youtube.com/@stayinghungrypodcast?sub_confirmation=1FOLLOW US:https://www.instagram.com/stayinghungrypodcasthttps://open.spotify.com/show/4cfz4H7IIzUlEcGtwSgJMuhttps://www.facebook.com/profile.php?id=61573551302497https://www.linkedin.com/company/staying-hungry-podcast/Podcast by Viola Media: https://viola.media/#stayinghungry #hospitalityindustry #restaurantbusiness

Staying Hungry sits down with Ryan Jones of Chubs Meats, the Long Island butcher quietly changing how people cook, shop, and think about meat at home.Hosted by Michael D’Onofrio and Vinny Pappalardo, this episode digs into how Chubs Meats grew from a traditional butcher shop into a trusted local brand built on craft, transparency, and customer education. Ryan breaks down what separates real quality meat from grocery-store shortcuts, why pricing conversations matter more than ever, and how social media helped modernize a trade most people don’t fully understand.For restaurant owners and food professionals, this conversation goes beyond steaks and chops. It’s about sourcing with integrity, building trust with customers, managing inventory and waste, and creating a brand that people believe in. Ryan also shares what today’s Long Island home cooks are getting right (and wrong), which cuts deserve more love, and why old-school skills still matter in a modern food business.Whether you run a restaurant, butcher shop, or food brand - or just care deeply about what ends up on the plate - this episode offers practical insight, honest perspective, and a reminder that the best food businesses are built on relationships, not trends.Timestamps:00:00 Welcome to Staying Hungry + why this operation stands out02:10 The real scale: daily volume, peak hours, and what drives demand06:05 Production flow: dough, kettle, bake, and managing consistency12:30 Cream cheese, spreads, sandwiches: speeding up the “second half” of the line18:20 Catering operations: packages, pricing, and timing that actually works26:10 Staffing + training: keeping quality up when it’s chaos33:40 Handling mistakes + customer expectations (without comping yourself into bankruptcy)41:15 Owner mindset: systems, reinvestment, and scaling sustainably48:30 Rapid-fire advice for restaurant owners + closing thoughts

Staying Hungry returns with an episode every restaurant owner, operator, and hospitality marketer should hear. This week, Michael D’Onofrio and Vinny Pappalardo sit down with Alyssa Guidice - the force behind Dine LI - to unpack what it really takes to build a food community that doesn’t just “like” posts, but actually shows up, supports restaurants, and moves real dollars.With the perspective of a smart, boots-on-the-ground restaurant critic, Alyssa shares how she grew Dine LI into a 50,000+ member community without charging restaurants, selling ads, or chasing clout. From pandemic survival playbooks to the psychology of positivity, this conversation digs into why authenticity beats algorithms - and why restaurants that engage locally win long-term.The episode also explores Alyssa’s path through hospitality, wine & spirits, small business ownership (A Pound & A Half), and community-led fundraising efforts that have generated nearly $500,000 for local causes. If you’re a restaurant owner wondering how to cut through the noise, rebuild nightlife, or create loyalty beyond discounts, this episode delivers.Timestamps:0:00 – Why Long Island needs more local food experiences  2:30 – Welcome to Staying Hungry + introducing Alyssa Guidice  6:15 – From baker to wine & spirits: Alyssa’s hospitality journey  12:40 – Building Pound & a Half Cookies while working full-time  18:55 – The true cost of baking, pricing pressure & food inflation  25:30 – How Dine LI started — and why it grew so fast  32:10 – Why positivity beats negative reviews in food communities  38:45 – Pandemic pivots: keeping restaurants alive through visibility  45:20 – Pizza Strong, community fundraisers & real impact  52:30 – Why Alyssa refuses to charge restaurants  58:15 – The decline of nightlife & what guests actually want now  1:06:40 – Lessons for restaurant owners trying to stand out  1:13:00 – What’s next for Dine LI and in-person events 

Staying Hungry is back for Season 2 and we’re kicking it off with Luke Tesoriero of Guac Shop, the fast-casual Mexican concept that went from a family side hustle to 8 locations (7 on Long Island + their first in Florida).In this episode, hosts Michael D’Onofrio and Vinny Pappalardo sit down with Luke to unpack what really drives sustainable restaurant growth: real estate strategy, operational discipline, staff development, ingredient sourcing, value engineering, catering, and social media that actually moves the needle. If you’re a restaurant owner (or future one), Luke’s mix of humility + hard numbers craft a playbook you can steal immediately.Timestamps:00:00 – Quality vs quantity posting (why “purpose” matters)01:05 – Welcome + meet Luke (Guac Shop Season 2 kickoff)04:40 – The “Candy Club” side hustle that led to restaurants07:45 – Luke’s path: full-service roots → finance dreams → Guac Shop growth10:30 – Defining success: scaling people, not just locations13:20 – What separates Guac Shop (ingredients, procurement, consistency)18:10 – How consumer food awareness has changed since 201821:00 – Promotions + “elevated brand” positioning (9.99 meal deal logic)25:10 – Chili’s deep dive: margin moves, menu cuts, and value strategy31:40 – Frequency + lifetime value: the 3-visit customer rule34:30 – Operators Luke respects (pizza + fast casual standouts)42:00 – Florida expansion: why it happened + what surprised them49:20 – Community + fundraising as a growth flywheel53:40 – Catering strategy (schools, pharma reps, family meals)58:30 – Dietary restrictions + allergy-friendly operations1:02:40 – Social media strategy: authentic content, ROI, and experimentation1:10:30 – Recruiting + retention: building culture as you scale1:17:10 – Where Guac Shop goes next (3/5/10-year vision)1:20:30 – Luke’s go-to order + “Cheesy Gordita Crunch” ideaGuest & Sponsorship Inquiries - [email protected] episodes dropping soon! Subscribe, Like and Leave us a Comment Below! =================================================================*SUBSCRIBE* to this channel: https://www.youtube.com/@stayinghungrypodcast?sub_confirmation=1FOLLOW US:https://www.instagram.com/stayinghungrypodcasthttps://open.spotify.com/show/4cfz4H7IIzUlEcGtwSgJMuhttps://www.facebook.com/profile.php?id=61573551302497https://www.linkedin.com/company/staying-hungry-podcast/Podcast by Viola Media: https://viola.media/#stayinghungry #hospitalityindustry #restaurantbusiness

In this episode of Staying Hungry, hosts Michael D’Onofrio and Vinny Pappalardo sit down with Gerard and Melanie Duffy of Broadway Gourmet in Massapequa to unpack what it really takes to run a high-volume bagel shop and catering operation for more than 30 years - from 3 a.m. starts and nonstop weekend rushes to transforming a distressed nursery into a flagship location (yes, complete with a propane station in the parking lot).If you run a restaurant, deli, bagel shop, or catering business, this episode dives deep into real-world operations: staffing under pressure, scaling catering, controlling food costs, leveraging social media, managing reviews, and maintaining quality when demand never lets up.Timestamps:00:00 – Husband/wife business dynamic: dividing roles, handling conflict01:05 – Welcome + intro to Broadway Gourmet (30+ years in business)03:00 – First location in Massapequa + adding bagels to the deli model05:40 – Buying a distressed nursery + deciding to keep the propane station10:05 – Bagel business origins: Brooklyn → Oceanside → Massapequa13:10 – Second location (Lindenhurst) and why it didn’t stick15:25 – Biggest challenges now: labor, staffing gaps, retention18:10 – Hours, 3AM starts, and the weekly grind (365 days a year)21:10 – Catering growth: how it expanded (especially over the last decade)24:30 – The 2014–2016 buildout: financing, private loans, SBA hurdles31:10 – Paying rent on the old space to protect the customer base34:40 – Bagel quality control: recipe tweaks, rolling vs baking roles38:50 – Backup plans for key positions (roller/baker coverage)41:30 – Melanie’s competitive figure skating background + “perfection drive”48:10 – Social media + tech impact: DoorDash/Grubhub visibility, catering reach55:10 – Post-COVID catering comeback + why it’s stronger now59:10 – Giving back: Pink the Bagels, schools/PTAs, senior meal initiative1:04:10 – Reducing waste: donations vs Too Good To Go1:07:40 – Expansion talk, shipping bagels, and Goldbelly plans1:11:30 – Leadership + building a team that lets owners step away1:15:10 – Reviews, criticism, and why owners take it personally1:19:20 – Third-party delivery share (~20%) and in-house delivery1:22:40 – Kiosks/self-ordering stations: what works (and who uses them)1:26:00 – Trend products: pumpkin bagels, seasonal bagels, wild cream cheeses1:30:10 – Legacy: consistency, community, hospitality, and “Cheers” energy1:34:00 – Wrap-up + where to find Broadway GourmetGuest & Sponsorship Inquiries - [email protected] episodes dropping soon! Subscribe, Like and Leave us a Comment! FOLLOW US:https://www.youtube.com/@stayinghungrypodcasthttps://www.instagram.com/stayinghungrypodcasthttps://open.spotify.com/show/4cfz4H7IIzUlEcGtwSgJMuhttps://www.facebook.com/profile.php?id=61573551302497https://www.linkedin.com/company/staying-hungry-podcast/Podcast by Viola Media: https://viola.media/#stayinghungry #hospitalityindustry #restaurantbusiness

If you’ve ever wondered how a classic Long Island diner becomes a modern-day powerhouse - packed from open to close while others shutter - this episode is your masterclass. In true Staying Hungry fashion, we sit down with Gus Tsiorvas, the operator who turned Embassy Diner into a living, breathing, hospitality machine: part Greek immigrant grit, part culinary nostalgia, part full-throttle showmanship.With the tone of a smart but casually caffeinated restaurant critic, this conversation breaks down why diners are dying - but Embassy is thriving. Gus shares the now-legendary story of rejecting a guaranteed police career (plus a $50k duffel bag bribe from his father) to follow his obsession with the diner life. And if you’re a restaurant owner, his insights hit the sweet spot between old-school operator instinct and data-driven systems.You'll hear how he built volume through freshness, how he weaponizes atmosphere (music, décor, and a “destination-first” mindset), how he coaches staff through a grind most people underestimate, and how he folds his love of country, community, and service into his brand.For operators who want more but refuse to lose their soul, this is the episode.Timestamps:0:00 – Cold open: Love of country, cops, military & gratitude as a “normal” value 1:45 – Welcome to *Staying Hungry* + introducing Gus from Embassy Diner 3:15 – Why diners are shrinking while Embassy keeps getting busier 7:40 – Greek immigrant roots & the origins of New York diner culture 11:20 – The $50,000 duffel bag story: choosing the diner over a badge 17:55 – Starting at age 10: summers, sacrifice & bonding through work 24:20 – The power of atmosphere: décor, music, lollipops & the guest experience 30:10 – Reviving old-school dishes: beef stew, stroganoff & “not just cheeseburgers” 35:50 – Building a family-style staff culture & leading from the front 41:15 – Social media as a growth engine + the massive 9/11 drone show 48:55 – Giving back: veterans, police, fire, and community service 55:40 – Family life, kids, and the toll & beauty of the restaurant grind 1:02:30 – Expansion, parking battles, and what’s next for Embassy 1:09:00 – Gus’s message to restaurant owners & his philosophy on work Guest & Sponsorship Inquiries - [email protected] episodes dropping soon! Subscribe, Like and Leave us a Comment Below! =================================================================*SUBSCRIBE* to this channel: https://www.youtube.com/@stayinghungrypodcast?sub_confirmation=1FOLLOW US:https://www.instagram.com/stayinghungrypodcasthttps://open.spotify.com/show/4cfz4H7IIzUlEcGtwSgJMuhttps://www.facebook.com/profile.php?id=61573551302497https://www.linkedin.com/company/staying-hungry-podcast/Podcast by Viola Media: https://viola.media/#stayinghungry #hospitalityindustry #restaurantbusiness

Staying Hungry presents “Keep It Secret, Keep It Saucy” (Ep. 119) - an inside look at how one Long Island chef built a hidden pizza empire from the ground up.This week, hosts Michael D’Onofrio and Vinny Pappalardo sit down with Mike Vittorio - the creative force behind Mike’s Underground Pizza and Vittorio’s Italian Steakhouse. Together, they peel back the layers of what it really takes to turn passion into a brand people line up for.Vittorio shares how clean, unbromated flour and a 450-pound backyard tomato harvest shaped his signature sauce, why owning your building might be the smartest move in hospitality, and how staying small helped him grow big. The trio dives into dry-aged ribeyes, staffing and work ethic, social-media hype, restaurant tech (POS, AI phone systems, digital payments), and the balancing act between expansion and authenticity.For restaurant owners, chefs, and entrepreneurs - this episode is equal parts masterclass and motivation, served with plenty of sauce.TIMESTAMPS00:00 – Welcome to Staying Hungry & intro to Mike “Mikey Underground” Esposito2:18 – Growing up in the business: from fisherman’s son to pizzeria lifer6:45 – Why Victoria’s Italian Steakhouse was born from “doing everything possible with a piece of dough”11:02 – Clean flour, bromate, and why most bread doesn’t taste like bread anymore16:30 – 450 lbs of tomatoes, backyard farming & the best sauce he’s ever made21:40 – Garden-to-table: pairing fresh veg with steak, fish, and Italian classics25:55 – Family, kids in the restaurant, and teaching independence through hospitality31:20 – Real estate, buying the building, and protecting razor-thin restaurant margins36:48 – Community, Pizza Strong, and why giving back always comes back42:05 – Vito’s as a “hidden gem” & menu philosophy: big, flexible, and guest-focused47:10 – Dry-aged steak 101: aging in-house, flavor, shrinkage & pricing52:32 – Clean kitchens, inspectors, horror stories & why bathrooms really matter57:00 – Staffing, work ethic, and why some young workers tap out on the grind1:02:15 – Tech & restaurants: POS pain, fees, AI phone answering & digital currency worries1:08:40 – Social media, Mike’s Underground mystique & turning demand into brand1:14:05 – Franchising offers, expansion plans & keeping quality from getting watered down1:18:30 – Legacy, Johnny’s Farm & what it means to nourish a community

Staying Hungry dives deep into what it really takes to grow a hospitality brand without losing your soul.In this episode, “Scaling Without Selling Out,” hosts Michael D’Onofrio and Vinny Pappalardo sit down with James Bonanno, co-founder and CEO of Upstream Hospitality Group - the team behind Tap Room, Bango Bowls, Salt Shack, and more Long Island favorites.From two broke bartenders to a multi-concept operation, James breaks down how Upstream scaled smart - building systems, culture, and tech that keep guests happy and teams proud. This one’s all about the mindset shift from running restaurants to running a company.If you’re a restaurant owner, operator, or anyone in hospitality trying to grow without compromising quality or authenticity - this conversation will hit home.Timestamps00:00 Introduction and Guest Welcome01:41 Jamie’s Early Career in Hospitality03:34 The Birth of Taproom10:11 Scaling the Business13:42 Challenges and Successes16:06 Franchising and Expansion20:44 Technology and Data in Restaurants24:59 Partnerships and Future Plans31:15 Working with Tritech: Initial Hesitations and Success32:17 The Impact of Location and Development on Business35:34 Expanding with New Concepts and Franchises38:36 Building a Strong Leadership Team43:21 Networking and Community Building45:50 Balancing Work and Personal Life49:52 Future Plans and Mentorship58:50 Final Thoughts and ReflectionsGuest & Sponsorship Inquiries - [email protected] episodes dropping soon! *SUBSCRIBE*: https://www.youtube.com/@stayinghungrypodcast?sub_confirmation=1FOLLOW US:https://www.instagram.com/stayinghungrypodcasthttps://open.spotify.com/show/4cfz4H7IIzUlEcGtwSgJMuhttps://www.facebook.com/profile.php?id=61573551302497https://www.linkedin.com/company/staying-hungry-podcast/Podcast by Viola Media: https://viola.media/#stayinghungry #hospitalityindustry #restaurantbusiness

From dishwasher to nightlife king - Scottie Campbell has spent 33 years turning Long Island waterfronts into cultural landmarks. In this episode of Staying Hungry, hosts Michael D’Onofrio and Vinny Pappalardo sit down with the man behind Dublin Deck, Harbor Crab, Salt Shack, and The Boatyard at Tobay Beach to unpack how a kid from Patchogue built a multi-concept hospitality empire.Scottie shares what he wishes he’d told his 20-year-old self - from scaling seasonal monsters to keeping teams loyal, reading cultural shifts before they happen, and why the real win in nightlife is often found in the daylight: real estate, relationships, and reinvestment. You’ll hear how Patchogue’s “Alive After Five” blueprint became the model for reviving entire downtowns, how speakeasies are redefining post-dinner traffic, and why food is now the headliner in the age of bottle service.For operators, restaurateurs, and anyone chasing the next evolution in hospitality, Scottie breaks down how to balance nightlife energy with long-term business discipline, why owning your dirt (or your longevity) changes every deal, how to price, staff, and program high-volume waterfront venues, how to turn POS data into both a theft deterrent and forecast engine, and how to create midweek cash flow through music, memberships, and moments.Timestamps00:00 Cold open: “I’m smashed”—the hat story01:09 Welcome + guest intro (Scottie’s 33 years, first buy-in at 21)04:10 The Dublin era (Down, Up, Over) and 90s club economics09:35 Why food wins now: regulations, guest expectations, and margin mix12:22 Dublin Deck & Harbor Crab: seasonal scale, marina math, and a $2M reinvest16:58 Patchogue’s playbook: Alive After Five, chambers, and housing as demand engine22:40 Tap Room origin & letting partners run—owner bandwidth vs. brand growth27:05 New builds: Amsterdam (revamped Meatball), Millie Smashburger, Aces & Eights speakeasy + membership model33:11 Programming that sells: Sessions house-music nights, ticketing, and bottle strategy38:44 Drinks are changing: RTDs, seltzers, and the cannabis coexistence question44:30 Tech stack: Toast, cashless shift, cameras, and promo via lists + IG collabs49:18 Hiring, culture, and boomerang staff—how to get them back each summer53:02 Giveback ops: Kris Kringle fund & Home for the Holidays service day58:41 Owner hindsight: save earlier, drink less, choose partners wisely1:02:10 Lightning round & where to find Scottie’s concepts

If Staying Hungry has a house style, it’s this: sharp knives, sharper insights. In this episode, hosts Michael D'Onofrio and Vinny Pappalardo sit down with DJ CHEF - the Food Network–famous chef/DJ hybrid who went from Bobby Flay’s line to building a high-margin, book-out-the-weekend experiential catering brand that restaurant owners can actually learn from.Why watch (restaurant-operator edition): This is a playbook in disguise - menu engineering for dietary chaos, turning off-nights into profit centers, packaging “experience” for premium pricing, building charity/event pipelines, and social content that sells bookings.Timestamps00:00 Opening riff & why Saturdays are for working, not dining02:05 Boombox to bar gigs: becoming “the DJ in Long Beach”06:40 First kitchen reps: deli to hot line, NY Restaurant School10:15 Time Café stories & first special (dessert taco) with A-list guests14:30 Crossing the street: interviewing with Bobby Flay & opening insanity18:55 Corporate dining pivot (Sodexo/Marriott) → discovering private events22:40 Birth of DJ CHEF: cook while DJing; Food Network notices27:10 From TV to stage shows & global activations (Dubai, festivals)30:25 The bachelorette-party niche & naming the DJ CHEF Experience34:05 Menus that survive allergies; the dessert routine that always lands38:10 Gear talk: why CDJs > laptops when you’re cooking live40:45 Format & pricing: 3-hour parties, day/pre-game/prime slots, OT rules44:20 Hamptons wins (Dan’s Papers & Top Chef Hamptons); charity engines48:00 Products: Hamptons by DJ CHEF cookware/knives & Firehouse Flavor52:15 Social media that books real gigs (IG → TikTok → YT search)55:30 Scaling & seasonality: Florida winters, teams, and brand control59:10 Closing thoughts: burnout alternatives for chefs + work/life with family

If you think great pizza sells itself, think again. On Staying Hungry, hosts Michael D'Onofrio & Vinny Pappalardo sit down with Anthony Laurino of Phil’s Pizza (Syosset) - the owner who turned a neighborhood pizzeria into a destination brand by treating the internet like his busiest dining room. Smart, fast, and funny, this episode is a playbook for restaurant owners who want lines at the counter and reach on the timeline.What’s inside (for operators):How Anthony went from a “roach coach” coffee truck to owning Phil’s - without knowing how to stretch a pie on day one.The “I’m not Phil” persona and how authentic, repeatable bits become brand assets.A no-BS social media strategy: timing posts, thinking like your guest, and why experience is greater than food photos.Turning virality into revenue: specials that move, photo spots that convert, and measuring lift.Hiring, family ops, and culture that survives a Friday night crush.Community impact: Long Island Pizza Strong and how giving back grows the whole pie.Timestamps00:00 – Cold open: “I’ll never run out of content.”02:05 – Meet Anthony: from coffee truck routes to his first pizzeria06:48 – Apprenticeship lessons (and buying a shop before mastering the pie)12:10 – Why it’s called Phil’s (and the birth of the “I’m not Phil” shirt)16:30 – Building a family-run operation: roles, trust, and longevity21:02 – Evolving or disappearing: what 80s operators missed25:40 – Social media that sells: timing posts, raw stories, and shock value (done right)32:55 – Viral to visits: specials, set pieces, and turning viewers into guests38:20 – Staffing buy-in, guest expectations, and handling the “yell at me” crowd43:07 – Giving back: Pizza Strong, scholarships, and community partnerships49:11 – Monetization myths: platforms, pitfalls, and why brand is greater than pennies per view55:26 – Collabs that matter (and when to say no)1:02:00 – The operator’s mindset: gratitude, boundaries, and doing the right thing1:07:15 – Closing advice for restaurateurs starting content todayPhil's Pizza of SyossetYouTube: https://www.youtube.com/@philspizzasyossetWebsite: https://www.philspizzasyosset.com/TikTok: https://www.tiktok.com/@philspizzasyossetInstagram: https://www.instagram.com/philspizzasyosset/Facebook:https://www.facebook.com/philspizzasyosset/Guest & Sponsorship Inquiries - [email protected] episodes dropping soon! Subscribe, Like and Leave us a Comment Below! https://www.youtube.com/@stayinghungrypodcast?sub_confirmation=1FOLLOW US:https://www.instagram.com/stayinghungrypodcasthttps://open.spotify.com/show/4cfz4H7IIzUlEcGtwSgJMuhttps://www.facebook.com/profile.php?id=61573551302497https://www.linkedin.com/company/staying-hungry-podcast/Podcast by Viola Media: https://viola.media/#stayinghungry #hospitalityindustry #restaurantbusiness

Welcome back to Staying Hungry, the podcast where restaurant life gets real.In this episode - “King of the Misfit Toys: A Chef’s Playbook for Chaos” - hosts Michael D’Onofrio and Vinny Pappalardo sit down with award-winning chef, author, and entrepreneur Eric LeVine of 317 Main Street. Known for his no-BS honesty, Chef Eric pulls back the curtain on what it really takes to thrive in hospitality.From the dish that sparked his culinary passion at age six, to mastering social media as a tool for inspiration, to embracing AI in restaurants, Chef Eric delivers raw insight, big laughs, and hard-earned wisdom. He also opens up about resilience through personal struggles, why leadership is about building foundations, and his vision to empower chefs by creating opportunities for them to own their future.If you’re a restaurant owner, chef, or anyone who’s ever lived the grind of hospitality, this one’s packed with lessons you won’t forget.01:00 Eric Levine's Early Inspirations01:57 Mentorship and Learning02:35 Creating a Home-like Experience05:19 Challenges and Successes07:06 Partnerships and Collaborations15:38 Life Coaching and Helping Others21:12 Personal Reflections and Writing a Book24:22 Diverse Experiences in the Restaurant Industry26:20 Customer Service and Consistency33:51 Mentors and Inspirations37:56 Battling Cancer and Winning 'Chopped'41:54 Running the New York Marathon50:43 Balancing Work and Personal Life55:50 Guiding the Next Generation01:00:41 Understanding Ego Death01:04:14 Creating and Publishing Cookbooks01:07:01 The Journey of Forking Good01:14:59 The Farmingdale Story01:22:47 Future Plans and Family Involvement01:24:52 Passion for the Culinary Industry

In this episode of Staying Hungry, hosts Mike D’Onofrio and Vinny Pappalardo sit down with Salvatore Bono, founder of O.G. Ramen in Babylon, NY. Sal pulls back the curtain on what really goes into America’s food system - and why so many restaurants have traded authenticity and quality for mass production and convenience.From the hidden dangers of seed oils and pre-made soup bases to the art and science of crafting ramen the right way, Sal makes a strong case for why the future of dining has to be rooted in transparency, ingredient integrity, and respect for tradition. If you’re a restaurant owner, chef, or hospitality pro looking for a fresh perspective on balancing quality, health, and scalability, this episode is packed with insight you can’t afford to miss.⏱️ Timestamps0:00 – Introduction & Sal’s culinary background6:12 – Opening OG Ramen in the middle of COVID14:45 – The obsession with authentic ramen & Japanese traditions22:30 – Why American ramen shops rely on pre-made bases31:05 – The hidden dangers of seed oils, bleached flour & processed food40:28 – Catering to allergies and dietary restrictions without compromise49:55 – How COVID reshaped customer awareness around food & health57:15 – Building a restaurant brand without fryers, freezers, or MSG1:06:32 – Educating customers on ingredients (and why storytelling matters)1:12:40 – Advice for restaurant owners: trading convenience for true quality

🎙️ "30 Years. 3 A.M. Wake-ups. And He Still Loves It."Hosted by Michael D'Onofrio & Vinny PappalardoGuest: Mike PantanoIf you've ever asked yourself "How do some restaurant owners stay this fired up after three decades?"-this episode is your answer.This week on Staying Hungry, we sit down with Long Island legend Mike Pantano, the powerhouse behind Pantano’s Gourmet and Pantano’s Doz Bagels. With 30 years in the business, 3 a.m. wake-up calls, and six thriving locations, Mike is living proof that obsession, grit, and a perfectly sliced turkey sandwich can build an empire.We get into it all-starting a deli at 19, surviving early failures, managing food costs without compromising quality, social media savvy sandwich marketing, and why doing the right thing for your customer still beats any growth hack. And yes, there’s an entire sandwich contest… with a name you won’t forget.Whether you're a deli dreamer, a bagel boss, or a business owner navigating today's chaos, Mike’s insights on consistency, humility, and hunger hit hard.🕒 Episode Timestamps:0:00 – Welcome to Staying Hungry3:22 – 30 years in business: how it started8:40 – The Pantano brand evolution & 6 locations15:02 – Early failure: The Fifties Deli19:45 – DJ gigs to deli deals: hustler origins24:10 – Customer first, always30:55 – Raising prices vs. cutting quality36:00 – The Gettin’ Figgy Wit It sandwich contest41:25 – Menu strategy: flavor without fluff47:03 – POS systems, staff efficiency & scaling53:20 – Social media: sandwiches that look as good as they taste1:00:15 – Reviews: handling the one-star reality1:09:10 – Clean stores, real bread, and lasting standards1:17:35 – Why corporate chains flop in New York1:24:00 – Advice to new owners: know your limit, love your grind1:30:00 – Mike’s legacy, family, and future playbook

From graffiti-covered subway cars to fondant-sculpted Louis Vuitton cakes, The Cake Don takes us on a wild ride through reinvention, resilience, and raw hustle. In this episode of Staying Hungry, we sit down with the former shoe company personnel turned fondant phenom to unpack how one favor for a friend sparked a culinary empire - powered by Queens grit and social media savvy.If you're a restaurant owner, food entrepreneur, or simply someone who values a no-nonsense approach to success, this conversation is tailored for you. We dive into the graffiti roots that led to an education on the legendary 7 Train “art school,” and explore how something as simple as your “first cake” could become a life-changing moment. You'll hear how social media, when used strategically, can serve as a powerful and free tool for acquiring customers. We also discuss how to transform casual patrons into devoted advocates - pro tip: never underestimate the influence of local moms’ Facebook groups. The story includes lessons from running a bakery driven by both heart and hustle and ultimately, building a legacy business designed for the next generation.This episode is a masterclass in brand building, storytelling, and staying relentless - even when you're icing cakes at 2AM.⏱️ Timestamps[00:00] Nostalgic Beginnings: Jones Beach Memories[01:05] Generational Differences in Upbringing[05:58] The Journey to Becoming 'The Cake Don'[12:21] Discovering a Hidden Talent for Cake Making[14:35] Building a Cake Business from Scratch[31:27] The Power of Social Media and Networking[49:42] Instagram Insights and Posting Strategies[57:50] Collaborations and Business Growth[01:00:29] The Power of Social Media Trends[01:04:18] Unexpected Opportunities and Success Stories[01:20:39] The Importance of Networking and Kindness[01:29:16] Concluding Thoughts and Encouragement

Welcome to Staying Hungry, where passion meets purpose - plate by plate.In this soul-stirring episode, hosts Mike and Vinny sit down with Jackie from Tula Kitchen, a Bay Shore culinary institution with a deeper mission: to heal through food. What started as a daughter watching her mother save her father’s life with nutrition became a lifelong philosophy and a restaurant unlike any other.From exploring what’s really in our food and how it impacts both body and mind, to uncovering the hidden challenges and rewards of running a mission-driven restaurant, this conversation dives deep into the soul of what we eat and why it matters. We’ll look at the power of energy, intention, and human connection in the kitchen, and how old-school values can still thrive in a hyper-digital, DoorDash-fueled world. And finally, we ask whether the secret to longevity might be found in the famed Blue Zones - or perhaps, right on a plate at Tula. This isn't just a conversation about cuisine - it’s a conversation about conscious living. If you’ve ever questioned what’s in your meal, why you eat what you eat, or how restaurants should serve their communities, this one’s for you.Timestamps[00:00] Welcome to Tula Kitchen: A Unique Dining Experience[04:47] The Meaning Behind Tula[09:46] The Evolution of Bayshore and Tula's Impact[14:15] The Tula Experience: More Than Just Food[22:03] The Future of Tula Kitchen[34:02] The Role of Technology in Tula's Operations[37:21] Balancing Financials and Staff Happiness[43:42] Reflections on Childhood and Parenting[47:16] Mentoring and Community Involvement[55:09] Summer Plans and Catering Services[59:59] Exploring Blue Zones and Longevity[01:04:34] Concluding Thoughts and Gratitude

In this episode of 'Staying Hungry,' hosts Michael D'Onofrio and Vinny Pappalardo sit down with Joey Cioffi, the visionary behind Salad House. Joey shares his inspiring journey from working in his family's deli to founding a rapidly growing healthy eating franchise. Learn how his Italian immigrant parents' pursuit of the American dream influenced Joey's business philosophy and led to the creation of Salad House, a brand dedicated to providing nutritious, delicious meals for modern families. Joey discusses the challenges and rewards of franchising, the importance of community involvement, and how technology and customer feedback drive their success. Tune in to hear Joey's insights on balancing tradition with innovation and his heartfelt message about the future of healthy dining in America. 00:00 Introduction and Early Challenges02:01 Starting in the Food Business09:12 Transition to Wall Street and Back13:30 Birth of Salad House17:11 Franchising and Growth24:08 Customer and Employee Relations32:16 Raising Kids and Work Ethic35:29 The Challenges and Rewards of Franchising44:32 Balancing Technology and Hospitality53:00 Future Expansion Plans for Salad House01:03:24 Personal Reflections and Family Time#StayingHungry #HealthyEating #FamilyBusiness #RestaurantIndustry #SaladHouse #FranchiseGrowth #CustomerFeedback #RestaurantTechnology #ItalianImmigrants #AmericanDream

In this episode of Staying Hungry, hosts Mike and Vinny sit down with Mark Boccia, a seasoned restaurateur and real estate developer with over 30 years of experience in the Bayside, Queens community. Known for his popular establishments such as Bourbon Street, Austin’s Ale House, and One Station Plaza, Mark shares his inspiring journey from bussing tables as a teenager to owning multiple successful restaurants. He delves into the challenges and rewards of the hospitality industry, the impact of COVID-19, and the importance of community involvement. Don't miss this deep dive into Mark's entrepreneurial spirit and his unwavering commitment to his beloved Bayside neighborhood.01:24 Getting Started in Hospitality05:20 First Business Ventures21:27 Navigating the COVID-19 Pandemic28:09 Balancing Family and Business30:05 Advice for Aspiring Restaurateurs32:54 The Role of Sports in Business34:50 Opportunities Within the Organization38:15 Personal Hobbies and Interests41:01 Challenges in the Restaurant Industry46:25 Technology's Impact on Operations01:02:37 Community Involvement and Charity WorkGuest & Sponsorship Inquiries - [email protected] episodes dropping soon! Subscribe, Like and Leave us a Comment Below! =================================================================*SUBSCRIBE* to this channel: https://www.youtube.com/@stayinghungrypodcast?sub_confirmation=1FOLLOW US:https://www.instagram.com/stayinghungrypodcasthttps://open.spotify.com/show/4cfz4H7IIzUlEcGtwSgJMuhttps://www.facebook.com/profile.php?id=61573551302497https://www.linkedin.com/company/staying-hungry-podcast/Podcast by Viola Media: https://viola.media/#stayinghungry #hospitalityindustry #restaurantbusiness

Welcome to another soul-stirring episode of Staying Hungry, where legacy meets lunch and grit gets deep-fried. In Episode 107, hosts Vinny and Mike sit down with the incredible Merrill Zorn, third-generation owner of Zorn’s of Bethpage - a Long Island institution that’s been feeding families (and their nostalgia) for over 85 years.This isn’t just a story about rotisserie chicken. It’s a meditation on tradition, tenacity, and turkey - told through the lens of a woman who's carried a family dream forward, one pot pie at a time. From pioneering takeout in the 1940s to navigating modern food costs and labor shortages, Merrill shares what it takes to preserve a brand that means home for so many New Yorkers.📍 Whether you’re a foodie, entrepreneur, or just someone who knows the emotional weight of a good chicken leg, this episode will feed more than your stomach. It’ll feed your soul.⏱️ Timestamps[00:00] Intro[05:23] From Turkey Farm to Takeout Pioneer: The Birth of Zorn’s[12:47] Meryl Zorn on Legacy, Leadership, and Lessons from Her Grandfather[24:15] Challenges in Modern Hospitality: Labor, Costs, and Staying Authentic[30:55] Outro

Welcome to Staying Hungry, the podcast where fire-tested entrepreneurs pull back the curtain on what it really takes to survive, thrive, and stay hungry in today's world. In Episode 106: "30 Years of Steak, Sweat, and Straight Talk," we sit down with Willie Degel - the no-BS restaurant mogul, former TV host, and founder of the iconic Uncle Jack’s Steakhouse - for a raw and unfiltered conversation spanning grit, gratitude, growth, and grilling.From a tough Queens upbringing to Food Network fame, Willie walks us through three decades of hustle in the restaurant game, the brutal truths of managing modern employees, and how dry-aged steak became his love language. With equal parts hard-earned wisdom and hard-hitting reality checks, this episode is less of a business talk and more of a masterclass in entrepreneurial survival philosophy.Whether you're in hospitality, business, or just trying to keep your edge in a softening world, this is your dose of real talk. No fluff. Just facts - and a few laughs.[00:00] Intro[05:23] From Newspaper Routes to Building Empires[12:47] Willie’s Rise: Discipline, Family, and the Power of Hard Work[24:15] The Harsh Truth About Running Restaurants Today[30:55] The Uzi of the Food Network: Willie’s TV Journey[42:10] Managing Entitled Employees vs. Building Loyal Teams[56:33] Why Dry-Aged Steak is an Artform (and Weapon)[01:10:20] Franchising, Failure, and the Real Cost of Success[01:23:45] Family Legacy, Grandkids, and Mentorship[01:40:10] The Restaurant Business: Past, Present & Future[01:55:50] Staying Hungry: Final Thoughts + Willie's 10 Commandments

Welcome back to Staying Hungry - where stories of grit, flavor, and the real work behind the hustle come to life.In this episode, Mike and Vinny sit down with Martin Butera, the chef-owner and entrepreneur behind the beloved Long Island staple, Butera’s. From flipping pizzas in the '70s to selling over 30 million chicken meatballs across supermarkets today, Martin unpacks the journey of building a culinary legacy without losing your soul - or your sauce.We dive into how reinvention happens not with a viral moment, but with decades of consistency, creativity, and calculated risk. From launching a retail brand during the pandemic to running open kitchens with integrity, Martin's story is a masterclass in capitalism with a conscience.Timestamps: [00:00] Intro[05:23] Reinventing Italian Dining & The Origin of Butera’s[12:47] Introducing Martin Butera: Chef, Founder, Reluctant Meatball Mogul[24:15] From Restaurant Floor to Grocery Store Shelf: Building the Butera Brand[30:55] Outro

Step into a world where restaurants aren’t just places to eat, they’re reflections of culture, ambition, and the chaos of creativity.In this episode of Staying Hungry, Mike & Vin sit down with Matthew McBride, Managing Partner at The Parlay Group—the force behind some of Long Island’s most talked-about spots, including Mesita, Salt, ITA Kitchen, The Ainsworth, and Sparrow Kitchen & Cocktails.With over 25 years in the hospitality industry, Matt has helped shape the dining scene across Long Island. From transforming abandoned banks into upscale restaurants to evolving nightclubs into full-service hotspots, his journey is one of reinvention, resilience, and relentless drive.Before joining The Parlay Group, Matt held leadership roles across the hospitality sector, mastering operations, strategic planning, and customer experience. His ability to build culture, stay ahead of industry trends, and deliver unforgettable dining experiences has earned him respect from peers and patrons alike.This episode isn’t just about business… it’s a candid meditation on hustle, sacrifice, and what it means to stay relevant in one of the most brutal industries out there.You’ll hear about:- The evolution of the hospitality game- How abandoned bank buildings became upscale restaurants- Why restaurants are the new nightclubs- The power (and danger) of social media- Building culture in the age of phones, burnout, and bad reviewsWhether you’re a restaurant owner, an entrepreneur, or just obsessed with food and business, this episode hits home.🎧 Listen now and get inspired to stay hungry.🔑 Key Moments + Timestamps:01:39 - Journey into Hospitality  05:21 - Expansion and New Concepts  11:43 - Challenges in the Restaurant Industry  13:06 - Technology in Restaurant Management  22:26 - Family and Work-Life Balance  31:15 - Vineyard Adventures  36:50 - Reflecting on 30 Years in the Business  39:49 - Advice for Aspiring Restaurateurs  46:41 - Handling Customer Reviews and Social Media  49:30 - The Impact of Technology on Dining  1:00:29 - Seasonal Restaurant Operations  1:04:03 - Future Plans and Family Involvement

Welcome back to Staying Hungry, the podcast where ambition meets execution. In this episode, we sit down with a guy who went from selling slices to scaling a brand - Paul Saccoccio, co-founder of The Pizzeria.From a single pizzeria inside a mall at the height of COVID to a multi-location empire with a bar at the center of the experience, Paul shares the gritty realities of building a business from the ground up. He talks about scaling with intention, creating a culture where employees actually want to work, and what it takes to turn a local pizza joint into a household name.But this isn’t just about food. It’s about leadership, legacy, and the art of creating a business that people want to be a part of. Whether you’re an entrepreneur, a restaurateur, or just someone who loves a good underdog story, this episode is for you.🍕 Key Takeaways:How a mom-and-pop pizza shop became a brand with private equity potentialWhy company culture is more than just a buzzword (and how to actually build one)The power of customer experience - beyond just making a good sliceScaling smart: The difference between a passion project and a sellable businessWhy Paul will never open another location without a bar 🍸Timestamps: 00:00 Introduction and Team Structure00:29 Reflecting on the Past01:18 Starting a Pizzeria During COVID04:41 Expanding the Business07:05 Core Values and Company Culture15:11 Community Engagement and Fundraising29:54 Technology and Operations34:19 Advice for Aspiring Entrepreneurs37:38 Motivating the Team38:07 The Bathroom Manager40:32 Encouraging Work Ethic in Kids43:49 Building Customer Connections50:18 Challenges and Successes55:12 Personal Life and Hobbies01:01:13 Future Goals and Legacy01:04:57 Closing Remarks🚀 Follow Staying Hungry → https://linktr.ee/stayinghungrypodcast🍕 Visit The Pizzeria → https://www.thepizzeriany.com/Guests & Sponsorship Opportunities Available - [email protected]#restaurantbusiness  #hospitalityindustry  #podcast

Welcome back to Staying Hungry, where we dive deep into the real, raw business of running a restaurant. In this episode, Bobby from Vincent’s Clam Bar joins Vinny Pappalardo & Michael D’Onofrio to share the legendary history of Vincent’s, his personal journey from busboy to owner, and the high-stakes reality of keeping a 120-year-old brand thriving.In this episode, we cover:🍽️ The intensity of running a high-volume kitchen📜 How Vincent’s started as a clam cart in 1904💡 The secret sauce (literally) that makes Vincent’s unique💰 Why most restaurants fail & how to beat the odds🛑 The hidden business mistakes new restaurateurs make⚡ Why food costs & operations are everything in this game🍕 The best-kept secret on Vincent’s menuThis one is packed with restaurant industry insights, war stories, and hard-earned lessons from one of Long Island’s most iconic restaurateurs.Timestamps:00:00 Introduction and Passion for the Kitchen01:19 The Origin of Vincent's Clam Bar02:40 Early Career and Learning the Business05:08 Taking Over Vincent's Clam Bar12:19 Restaurant Dynamics and Customer Experience18:07 Adapting to COVID and Takeout Expansion26:49 Labor Challenges and Future Prospects31:43 Understanding Guest Needs32:06 Secrets to Buying Right32:53 Common Mistakes in Restaurant Management36:10 Importance of Industry Networking37:41 Facing Competition Head-On41:19 Creating an Experiential Restaurant46:30 Steps of Service51:08 Balancing Work and Family55:21 Finding Joy Outside the Restaurant🚀 Follow Staying Hungry → https://linktr.ee/stayinghungrypodcast🍝 Visit Vincent’s Clam Bar → https://www.vincentsclambar.com🥫 Order Vincent’s Famous Sauce Online → https://www.vincentsclambar.com/store/👇 Be part of the conversation!

Welcome to the first episode of Staying Hungry, the podcast that takes you behind the swinging doors of the restaurant industry!Think running a restaurant is all about good food and packed tables? Think again. In this pilot episode, hosts Vinny Pappalardo and Michael D’Onofrio of Premier Payroll Solutions break down what it really takes to survive in the restaurant business.From long nights to razor-thin margins, we’re pulling back the curtain on the realities of hospitality—the ones Instagram doesn’t show you. If you’ve ever dreamed of opening a restaurant, currently own one, or just want to know how the best in the business stay afloat, this episode is for you.🔥 In This Episode, We Cover:✅ Why passion alone won’t keep your doors open✅ The biggest mistakes new restauranteurs make✅ The truth about restaurant margins (it’s not pretty)✅ How technology is reshaping the industry✅ The role of payroll, compliance, and operations in success👀 Get ready for unfiltered, no-BS conversations from restaurant industry veterans. This is Staying Hungry!00:00 - Welcome to Staying Hungry 🍽️01:45 - Why we started this podcast05:30 - The “glamorous” illusion of restaurant ownership10:15 - Passion vs. business: What really matters15:40 - The brutal reality of restaurant margins21:20 - Why most restaurants fail in the first year26:45 - The role of payroll & compliance in restaurant success31:10 - How technology is changing restaurant operations37:50 - Lessons from working with top restauranteurs42:30 - What’s next for Staying Hungry👉 Subscribe for more raw, real, and unfiltered conversations on the restaurant business!