Staying Hungry

Vinny & Mike of Premier Payroll Solutions
  • 5.0(5개의 평가)
  • 비즈니스
  • 격주 업데이트

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

    6월 23일

    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?

    55분
  2. From Dishwasher to Restaurant Empire at 20 Years Old | John Galatoulas - Burgerology

    6월 11일

    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

    52분

  3. 5월 27일

    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

    1시간 24분
  4. The Picnic Business That Became a Family Mission

    5월 11일

    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

    58분
  5. The Soul Food Queen Who Bet on Herself and Won | Melba Wilson - Melba’s Restaurant

    4월 27일

    The Soul Food Queen Who Bet on Herself and Won | Melba Wilson - Melba’s Restaurant

    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 all 01:40 Intro to Melba Wilson 03:05 Childhood, family, and food roots 10:20 Finding hospitality and Sylvia’s 16:20 Opening Melba’s in Harlem 24:10 Customer loyalty and experience 31:10 COVID and business pivots 37:20 Technology and scaling 41:10 Failure and entrepreneurship 53:20 Soul food and culture 1:03:10 Cookbook and personal story 1:23:30 Final advice: betting on yourself

    1시간 19분
  6. How a 40-Year-Old Meat Shop Went Viral on Social Media | Joe DiGangi - Mario's Meats and Deli

    4월 6일

    How a 40-Year-Old Meat Shop Went Viral on Social Media | Joe DiGangi - Mario's Meats and Deli

    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 - stayinghungry@viola.mediaNew 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

    59분
  7. A Coffee Shop, a Tattoo Studio, and One Big Leap | Katelyn Pipinou - Fortunate Hand Coffee House

    3월 23일

    A Coffee Shop, a Tattoo Studio, and One Big Leap | Katelyn Pipinou - Fortunate Hand Coffee House

    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 - stayinghungry@viola.mediaNew 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

    59분
  8. Why “Take Care of Employees First” Wins Every Time | Patrick O'Halloran - Park Place

    3월 9일

    Why “Take Care of Employees First” Wins Every Time | Patrick O'Halloran - Park Place

    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 Hungry 2:15 – Meet Patrick O’Halloran 6:40 – The “Employees First” Philosophy Explained 12:10 – The Real Cost of High Staff Turnover18:45 – Culture vs. Compensation: What Actually Matters? 25:30 – Leadership Lessons from the Front Lines 34:20 – Building Systems That Support Your Team 41:10 – Handling Labor Challenges in Today’s Restaurant Industry 49:00 – Practical Steps Restaurant Owners Can Take This Week 55:30 – Final Takeaways for Operators ================================================= Guest & Sponsorship Inquiries - stayinghungry@viola.media New 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=61573551302497 https://www.linkedin.com/company/staying-hungry-podcast/Podcast by Viola Media: https://viola.media/ #stayinghungry #hospitalityindustry #restaurantbusiness

    1시간 15분
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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!

정보

  • 제작진
    Vinny & Mike of Premier Payroll Solutions
  • 방송 연도
    2025년 - 2026년
  • 에피소드
    33
  • 등급
    무삭제판
  • 저작권
    © Vinny & Mike of Premier Payroll Solutions
  • 웹사이트 보기
    Staying Hungry