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 - 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

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