Staying Hungry

Vinny & Mike of Premier Payroll Solutions
  • 5.0 (5)
  • Business
  • Updated Biweekly

Staying Hungry goes behind the scenes of Long Island’s restaurant industry, tackling the real challenges of hospitality—staffing, compliance, costs, marketing, and more. Hosted by Vinny Pappalardo and Michael D’Onofrio of Premier Payroll Solutions, this podcast dives into the business behind the restaurant with chefs, owners, and industry pros. Whether you run a restaurant or just love the business of food, Staying Hungry keeps you informed, inspired, and—most importantly—hungry for success. 👉 Subscribe now!

  1. 4d ago

    The Smartest Food Truck Business Model We've Ever Seen | Rob Neumann - Wicked Waffles

    Staying Hungry sits down with Rob Neumann, founder of Wicked Waffles, to break down one of the smartest food truck business models we’ve seen. Rob shares how a catering-hall concept became a home-based waffle business, why he bought and rebuilt a tiny food truck from Florida, and how he moved away from unpredictable street fairs in favor of profitable private events. He also explains how low overhead, minimal labor, limited waste, social media marketing, and a specialty product helped Wicked Waffles grow organically. For restaurant owners and food entrepreneurs, this episode is a practical look at food truck costs, private-event catering, work-life balance, influencer marketing, menu development, and knowing when not to open a brick-and-mortar location. Timestamps 00:00 – Rob’s motivation for changing his career 01:05 – From culinary school to executive chef 07:40 – How the Wicked Waffles idea started 13:20 – Selling the first waffle boxes 17:15 – Buying a food truck through Facebook Marketplace 22:10 – Why public food truck events were not profitable 27:05 – Switching to private parties and corporate events 33:20 – Building a low-labor, low-waste business model 39:15 – Why a storefront may not be the right next step 45:10 – Growing through Instagram, Facebook, and food influencers 51:30 – Weddings, minimum bookings, and seasonal demand 58:10 – What makes Liege waffles different 1:04:20 – Wicked Waffles’ most popular flavors 1:10:05 – Family, work-life balance, and future growth 1:16:15 – Advice for aspiring chefs and food truck owners

    The Smartest Food Truck Business Model We've Ever Seen | Rob Neumann - Wicked Waffles

  2. Aug 3

    How One Pizza Shop Turned Cheesesteak Into A Phenomenon | Dario Carosi - Dario's Pizza

    Staying Hungry is back with an episode every restaurant owner, pizza lover, and food entrepreneur should watch. This week, Michael D'Onofrio and Vinny Pappalardo sit down with Pier Dario Carosi, owner of Dario's Pizza, to break down how a single pizza shop turned a viral Philly cheesesteak into one of Long Island's hottest menu items. From growing up in his family's bakeries in Italy to building a cult following through quality ingredients, social media, and relentless consistency, Dario shares what it really takes to scale a restaurant without sacrificing the product that got you there. The conversation dives into sourdough fermentation, premium ingredients, building repeat customers, managing food costs, opening a second location, and why great restaurants are built on systems - not shortcuts. Whether you're a restaurant owner, aspiring operator, or just obsessed with great pizza, this episode is packed with practical lessons. Timestamps: 00:00 – Introduction 01:30 – From Italy to Long Island 06:15 – Why ingredient quality always wins 12:10 – The bromate debate and modern pizza 19:40 – How a cheesesteak became a viral sensation 27:15 – Social media vs. product quality 34:00 – Opening a second Dario's location 41:45 – Managing consistency across multiple stores 49:30 – Sourdough, fermentation & pizza science 59:20 – Scaling without losing authenticity 1:09:10 – Technology, AI & restaurant operations 1:18:00 – Viral marketing, Portnoy & Good Morning America 1:28:20 – Building a restaurant brand for the future 1:39:30 – Final thoughts

    How One Pizza Shop Turned Cheesesteak Into A Phenomenon | Dario Carosi - Dario's Pizza

  3. Jul 20

    The Truth About Hunger That Most People Never See | Randi Shubin Dresner - Island Harvest

    Staying Hungry is back with one of our most impactful conversations yet. In this episode, Michael D'Onofrio and Vinny Pappalardo sit down with Randi Shubin Dresner, President & CEO of Island Harvest Food Bank, to uncover the reality of food insecurity on Long Island. From serving more than 240,000 people each year to rescuing millions of pounds of food, Randi shares how Island Harvest is transforming lives through nutrition, workforce development, food rescue, and community partnerships. If you're a restaurant owner, food distributor, or hospitality professional, this episode offers valuable insight into how the industry can reduce food waste, give back locally, and make a lasting impact while building stronger communities. Timestamps: 00:00 – Introduction to Randi Shubin Dresner & IslandHarvest 03:20 – How a childhood of volunteering became a lifelong mission 09:15 – The hidden reality of hunger on Long Island 16:45 – Helping children and families beyond food banks 24:30 – Workforce development and breaking the cycle of hunger 33:20 – Nutrition, healthy eating & Food as Medicine 42:15 – Food rescue, restaurant partnerships & reducing waste 54:40 – How businesses can support Island Harvest 1:03:30 – Taste of the Harvest & annual fundraising events 1:11:10 – The future of Island Harvest and final thoughts

    The Truth About Hunger That Most People Never See | Randi Shubin Dresner - Island Harvest

  4. Jul 8

    The Bread Behind Long Island's Biggest Restaurants | Augie Mauro - Cardinali Bakery

    Staying Hungry sits down with Augie of Cardinali Bakery, the family business behind the bread served at many of Long Island's top restaurants. From supplying restaurants across Long Island and NYC to never compromising on quality, Augie shares what it takes to build a trusted wholesale bakery. The conversation covers artisan bread, customer service, family business, scaling operations, and why doing things the right way always wins. Whether you're a restaurant owner, chef, or food entrepreneur, this episode is packed with valuable insights on growing a successful food business. Timestamps: 00:00 Intro 01:10 The story behind Cardinali Bakery 11:45 Growing through wholesale 26:10 Bread quality & ingredients 46:05 Serving Long Island's top restaurants 1:11:30 Family business & leadership 1:34:10 The future of the bakery

    The Bread Behind Long Island's Biggest Restaurants | Augie Mauro - Cardinali Bakery

  5. Jun 23

    Why This Cheesecake Shop Sells Out Before Closing Time | Tarek Hassanin - The Dirty Cheesecake

    Staying Hungry is back with a story every restaurant owner needs to hear. This week, hosts Michael D'Onofrio and Vinny Pappalardo sit down with Tarek, founder of Made by Lily's and The Dirty Cheesecake, to unpack the journey from baking with his daughter at home to building one of Long Island's fastest-growing dessert brands. From a tiny Times Square storefront to sold-out nights in Smithtown and North Babylon, Tarek shares the real story behind entrepreneurship: surviving COVID, pivoting to cheesecake-on-a-stick, leveraging social media, building a loyal team, managing growth, and creating a brand customers can't stop talking about. If you're a restaurant owner, bakery operator, food entrepreneur, or anyone looking to scale a local business, this episode is packed with lessons on branding, customer experience, hiring, franchising, social media marketing, and perseverance. Timestamps: 00:00 – Entrepreneurship and stress: the ER story 01:05 – Meet Tarek from Made by Lily's & The Dirty Cheesecake 02:15 – Baking with his daughter and discovering a passion 05:20 – Leaving the limo business and taking a chance on Times Square 10:10 – Partner fallout and learning the bakery business alone 13:05 – COVID shuts everything down 15:45 – The cheesecake-on-a-stick pivot 18:50 – Scaling delivery through Uber Eats, DoorDash & Grubhub 23:30 – The exhaustion of building a business 29:15 – Closing Times Square and betting on Long Island 33:00 – The influencer marketing strategy that changed everything 37:40 – Opening Smithtown and selling out early 42:20 – The vision for The Dirty Cheesecake brand 46:10 – Building a team and company culture 53:15 – Expanding locations and future franchising plans 58:45 – Wholesale partnerships with restaurants and coffee shops 1:03:50 – Technology, delivery apps, and operational challenges 1:10:40 – Managing reviews and customer feedback 1:17:20 – From Egypt to New York: Tarek's immigrant journey 1:23:45 – Advice for aspiring entrepreneurs 1:29:30 – What's next for The Dirty Cheesecake?

    Why This Cheesecake Shop Sells Out Before Closing Time | Tarek Hassanin - The Dirty Cheesecake

  6. Jun 11

    From Dishwasher to Restaurant Empire at 20 Years Old | John Galatoulas - Burgerology

    In this episode, hosts Michael D'Onofrio and Vinny Pappalardo sit down with John Galatoulas, the driving force behind Burgerology, to discuss how he went from washing dishes in the family business to helping build one of Long Island’s most recognizable restaurant brands before the age of 20. John shares the behind-the-scenes journey of growing Burgerology from a single location into a multi-unit restaurant group, navigating family business dynamics, surviving a devastating fire, scaling during COVID, leveraging social media marketing, and using technology and AI to improve restaurant operations. From viral milkshakes and hospitality lessons to labor challenges, food costs, delivery apps, and future expansion plans, this conversation is packed with practical insights for restaurant owners, entrepreneurs, and hospitality professionals. Whether you're opening your first restaurant, managing multiple locations, or looking for inspiration from a family-owned success story, this episode delivers real-world lessons from the front lines of the restaurant industry. Timestamps: 00:00 – Introduction & meeting John Galatoulas 02:15 – The family’s restaurant roots and immigrant story 06:45 – Growing up in the coffee truck business 10:30 – New York Burger Bar and the road to Burgerology 15:20 – The fire that changed everything 19:05 – Opening Burgerology at just 20 years old 22:10 – How Burgerology got its name 25:15 – Learning the business from dishwasher to grill cook 29:00 – Scaling Burgerology across Long Island 33:15 – The viral milkshakes that helped build the brand 39:20 – Social media, influencers, and restaurant marketing 45:10 – Surviving and expanding during COVID 51:30 – Delivery apps and the future of restaurant ordering 55:15 – The reality of operating inside UBS Arena 1:03:40 – Growth strategy, operations, and SOPs 1:10:25 – Promoting leaders from within the company 1:14:50 – AI, technology, and controlling food costs 1:21:35 – Family business: rewards and challenges 1:28:20 – John's future vision for Burgerology 1:33:15 – Advice for aspiring restaurant entrepreneurs 1:37:00 – Favorite restaurants, steakhouses, and Greek food 1:41:00 – Final thoughts and closing remarks

    From Dishwasher to Restaurant Empire at 20 Years Old | John Galatoulas - Burgerology

  7. May 27

    He Bet Everything on One Taco Shop…And It Worked | Mike Scotto | Tony's Tacos

    Staying Hungry sits down with Mike Scotto, founder of Tony’s Tacos, to talk about turning a struggling taco shop into one of Long Island’s fastest-growing restaurant brands. Hosts Michael D'Onofrio and Vinny Pappalardo dive into Mike’s journey from arriving in America with just $600 to scaling multiple restaurant locations through branding, marketing, culture, and relentless hustle. The conversation covers restaurant growth, AI and automation, customer psychology, Chick-fil-A’s business model, social media strategy, and why modern restaurant owners need to think bigger to survive. If you’re a restaurant owner, entrepreneur, or someone chasing a big goal, this episode is packed with value. ⏱️ Timestamps 0:00 – Why the restaurant business is brutal 10:04 – Moving to America with $600 22:11 – How Tony’s Tacos started 27:08 – From $600 weeks to $45,000 weeks 41:25 – Building the Garden City flagship 55:20 – Chick-fil-A’s culture and success 1:11:05 – AI and the future of restaurants 1:31:10 – Expanding Tony’s Tacos 1:52:40 – Why courage matters more than money Follow Tony’s Tacos:https://www.instagram.com/tonystacoshttps://tonystacos.com Follow Staying Hungry:https://www.instagram.com/stayinghungrypod

  8. May 11

    The Picnic Business That Became a Family Mission

    Staying Hungry welcomes Juliana Fetherman, founder of Long Island Picnics, the MAF Foundation, and the friendship app Making Authentic Friendships. Hosted by Michael D'Onofrio and Vinny Pappalardo, this episode dives into hospitality, entrepreneurship, autism advocacy, and how one luxury picnic business became a family-driven mission.  From building a successful service business through Instagram marketing to creating opportunities for individuals with special needs, Juliana shares the realities of scaling a high-touch hospitality brand while giving back to the community. ⏱️ Timestamps: 00:00 – Intro 05:40 – How Long Island Picnics started 14:00 – Hospitality & event planning challenges 28:30 – Growing up with a brother with autism 43:40 – Entrepreneurship & app development 56:30 – Future plans for the business & foundation

    The Picnic Business That Became a Family Mission
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Ratings & Reviews

5
out of 5
5 Ratings

About

Staying Hungry goes behind the scenes of Long Island’s restaurant industry, tackling the real challenges of hospitality—staffing, compliance, costs, marketing, and more. Hosted by Vinny Pappalardo and Michael D’Onofrio of Premier Payroll Solutions, this podcast dives into the business behind the restaurant with chefs, owners, and industry pros. Whether you run a restaurant or just love the business of food, Staying Hungry keeps you informed, inspired, and—most importantly—hungry for success. 👉 Subscribe now!

Information

  • Creator
    Vinny & Mike of Premier Payroll Solutions
  • Years Active
    2025 - 2026
  • Episodes
    37
  • Rating
    Explicit
  • Copyright
    © Vinny & Mike of Premier Payroll Solutions
  • Show Website
    Staying Hungry

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