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Staying Hungry

Vinny & Mike of Premier Payroll Solutions

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!

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Episodi

43 episodi

  1. He Built a Cold Brew Brand on $2,000 and No Investors | Chris Vetter | Sail Away Coffee 58:45
  2. From a Small Family Deli to a Chicken Finger Empire | Vinny Grosso | Dom's Deli 59:07
  3. Nobody Was Going to Outwork This Restaurant Owner | Marcello Erickson - No Good Burger Joint 1:07:43
  4. What Nobody Tells You About Owning a Restaurant | Maria & Michael Cassano | American Beauty 1:11:16
  5. Chopped Champion and Pizza Innovator: Rob Cervoni's Story | Taglio Pizza 1:27:25
  6. How a 13 Inch Crunchwrap Became Their Secret Weapon | Brandon Porcasi | Curbside Mexican Grill 54:28
  7. The Smartest Food Truck Business Model We've Ever Seen | Rob Neumann - Wicked Waffles 45:04
  8. How One Pizza Shop Turned Cheesesteak Into A Phenomenon | Dario Carosi - Dario's Pizza 58:09
  9. The Truth About Hunger That Most People Never See | Randi Shubin Dresner - Island Harvest 51:27
  10. The Bread Behind Long Island's Biggest Restaurants | Augie Mauro - Cardinali Bakery 1:21:49
  11. Why This Cheesecake Shop Sells Out Before Closing Time | Tarek Hassanin - The Dirty Cheesecake 55:10
  12. From Dishwasher to Restaurant Empire at 20 Years Old | John Galatoulas - Burgerology 51:47
  13. He Bet Everything on One Taco Shop…And It Worked | Mike Scotto | Tony's Tacos 1:24:02
  14. The Picnic Business That Became a Family Mission 58:16
  15. The Soul Food Queen Who Bet on Herself and Won | Melba Wilson - Melba’s Restaurant 1:18:40
  16. How a 40-Year-Old Meat Shop Went Viral on Social Media | Joe DiGangi - Mario's Meats and Deli 58:57
  17. A Coffee Shop, a Tattoo Studio, and One Big Leap | Katelyn Pipinou - Fortunate Hand Coffee House 59:23
  18. Why “Take Care of Employees First” Wins Every Time | Patrick O'Halloran - Park Place 1:14:40
  19. They Import EVERYTHING From Italy - Is It Worth It? | Saverio Cataldo - Saverio's Authentic Pizza 1:01:44
  20. How One Butcher Changed the Way Long Islanders Cook at Home | Ryan Jones - Chubs Meats 1:12:03
  21. Building a Food Community That Actually Shows Up 56:18
  22. Family Side Hustle to 8 Locations: Inside Guac Shop’s Growth | Luke Tesoriero - Guac Shop Mexican Grill 1:04:54
  23. Inside One of Long Island’s Busiest Bagel & Catering Operations | Gerard & Melanie Duffy - Broadway Gourmet Bagel Café & Caterers 1:03:37
  24. The Son Who Said No to a Badge and Yes to a Diner | Gus Tsiorvas - Embassy Diner 51:47
  25. Keep It Secret, Keep It Saucy | Mike Vittorio - Mike's Underground Pizza 1:18:36
  26. Scaling Without Selling Out | James Bonanno - Upstream Hospitality Group (The Taproom, Bango Bowls) 1:00:09
  27. Before the Bars, the Beats, the Boom | Scottie Campbell - Dublin Deck, Harbor Crab, The Boatyard, Salt Shack 1:07:32
  28. From Bobby Flay’s Line to Bachelorette Party Legend | DJ Chef 1:05:00
  29. The Pizza Guy Who Outsmarted the Algorithm | Anthony Laurino - Phil's Pizzeria & Restaurant 1:15:37
  30. King of the Misfit Toys: A Chef’s Playbook for Chaos | Chef Eric LeVine - 315 Main Street 1:28:49
  31. We Traded Quality for Convenience - This Restaurateur Wants It Back | Sal Bono - O.G. Ramen 1:11:20
  32. 30 Years. 3 A.M. Wake-ups. And He Still Loves It. | Michael Pantano - Pantano’s Gourmet 1:29:35
  33. The Cake Don: From Spray Cans to Sugar Sculptures | Don Donneruno - The Cake Don 1:32:34
  34. What’s Really in Your Food? One Restaurateur’s Mission to Heal | Jackie Sharlup - Tula Kitchen 1:05:22
  35. Empowering Families Through Healthy Eating | Joey Cioffi - The Salad House 1:07:33
  36. 40 Years, 6 Restaurants, and Still Hungry | Mark Boccia - Bourbon Street 1:06:01
  37. One Egg and a Dream to an 85-Year Legacy | Merrill Zorn - Zorn’s of Bethpage 1:02:59
  38. 30 Years of Steak, Sweat, and Straight Talk - Willie Degel | Uncle Jack's Steakhouse 1:14:33
  39. The Recipe for Reinvention: 30 Million Meatballs Later - Martin Butera | Butera's Restaurants 1:16:27
  40. Behind the Scenes of Long Island’s Buzziest Restaurants - Matthew McBride | The Parlay Group 1:07:12
  41. Beyond the Dough: The Business of Building a Brand (and a Bar) - Paul Saccoccio | The Pizzeria 1:07:21
  42. How Vincent’s Clam Bar Became a 120-Year Icon - Bobby Marisi | Vincent's Clam Bar 1:00:51
  43. The First Course: Introducing Staying Hungry and What’s Ahead 42:11