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

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 restaurants

07:45 – Luke’s path: full-service roots → finance dreams → Guac Shop growth

10:30 – Defining success: scaling people, not just locations

13:20 – What separates Guac Shop (ingredients, procurement, consistency)

18:10 – How consumer food awareness has changed since 2018

21:00 – Promotions + “elevated brand” positioning (9.99 meal deal logic)

25:10 – Chili’s deep dive: margin moves, menu cuts, and value strategy

31:40 – Frequency + lifetime value: the 3-visit customer rule

34:30 – Operators Luke respects (pizza + fast casual standouts)

42:00 – Florida expansion: why it happened + what surprised them

49:20 – Community + fundraising as a growth flywheel

53:40 – Catering strategy (schools, pharma reps, family meals)

58:30 – Dietary restrictions + allergy-friendly operations

1:02:40 – Social media strategy: authentic content, ROI, and experimentation

1:10:30 – Recruiting + retention: building culture as you scale

1:17:10 – Where Guac Shop goes next (3/5/10-year vision)

1:20:30 – Luke’s go-to order + “Cheesy Gordita Crunch” idea

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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 conflict

01:05 – Welcome + intro to Broadway Gourmet (30+ years in business)

03:00 – First location in Massapequa + adding bagels to the deli model

05:40 – Buying a distressed nursery + deciding to keep the propane station

10:05 – Bagel business origins: Brooklyn → Oceanside → Massapequa

13:10 – Second location (Lindenhurst) and why it didn’t stick

15:25 – Biggest challenges now: labor, staffing gaps, retention

18:10 – 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 hurdles

31:10 – Paying rent on the old space to protect the customer base

34:40 – Bagel quality control: recipe tweaks, rolling vs baking roles

38:50 – 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 reach

55:10 – Post-COVID catering comeback + why it’s stronger now

59:10 – Giving back: Pink the Bagels, schools/PTAs, senior meal initiative

1:04:10 – Reducing waste: donations vs Too Good To Go

1:07:40 – Expansion talk, shipping bagels, and Goldbelly plans

1:11:30 – Leadership + building a team that lets owners step away

1:15:10 – Reviews, criticism, and why owners take it personally

1:19:20 – Third-party delivery share (~20%) and in-house delivery

1:22:40 – Kiosks/self-ordering stations: what works (and who uses them)

1:26:00 – Trend products: pumpkin bagels, seasonal bagels, wild cream cheeses

1:30:10 – Legacy: consistency, community, hospitality, and “Cheers” energy

1:34:00 – Wrap-up + where to find Broadway Gourmet

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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

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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.

TIMESTAMPS

00:00 – Welcome to Staying Hungry & intro to Mike “Mikey Underground” Esposito

2:18 – Growing up in the business: from fisherman’s son to pizzeria lifer

6:45 – 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 anymore

16:30 – 450 lbs of tomatoes, backyard farming & the best sauce he’s ever made

21:40 – Garden-to-table: pairing fresh veg with steak, fish, and Italian classics

25:55 – Family, kids in the restaurant, and teaching independence through hospitality

31:20 – Real estate, buying the building, and protecting razor-thin restaurant margins

36:48 – Community, Pizza Strong, and why giving back always comes back

42:05 – Vito’s as a “hidden gem” & menu philosophy: big, flexible, and guest-focused

47:10 – Dry-aged steak 101: aging in-house, flavor, shrinkage & pricing

52:32 – Clean kitchens, inspectors, horror stories & why bathrooms really matter

57:00 – Staffing, work ethic, and why some young workers tap out on the grind

1:02:15 – Tech & restaurants: POS pain, fees, AI phone answering & digital currency worries

1:08:40 – Social media, Mike’s Underground mystique & turning demand into brand

1:14:05 – Franchising offers, expansion plans & keeping quality from getting watered down

1:18:30 – 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.

Timestamps

00:00 Introduction and Guest Welcome

01:41 Jamie’s Early Career in Hospitality

03:34 The Birth of Taproom

10:11 Scaling the Business

13:42 Challenges and Successes

16:06 Franchising and Expansion

20:44 Technology and Data in Restaurants

24:59 Partnerships and Future Plans

31:15 Working with Tritech: Initial Hesitations and Success

32:17 The Impact of Location and Development on Business

35:34 Expanding with New Concepts and Franchises

38:36 Building a Strong Leadership Team

43:21 Networking and Community Building

45:50 Balancing Work and Personal Life

49:52 Future Plans and Mentorship

58:50 Final Thoughts and Reflections

Guest & Sponsorship Inquiries - stayinghungry@viola.mediaNew 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