Step into a world where restaurants aren’t just places to eat, they’re reflections of culture, ambition, and the chaos of creativity.

In this episode of Staying Hungry, Mike & Vin sit down with Matthew McBride, Managing Partner at The Parlay Group—the force behind some of Long Island’s most talked-about spots, including Mesita, Salt, ITA Kitchen, The Ainsworth, and Sparrow Kitchen & Cocktails.

With over 25 years in the hospitality industry, Matt has helped shape the dining scene across Long Island. From transforming abandoned banks into upscale restaurants to evolving nightclubs into full-service hotspots, his journey is one of reinvention, resilience, and relentless drive.

Before joining The Parlay Group, Matt held leadership roles across the hospitality sector, mastering operations, strategic planning, and customer experience. His ability to build culture, stay ahead of industry trends, and deliver unforgettable dining experiences has earned him respect from peers and patrons alike.

This episode isn’t just about business… it’s a candid meditation on hustle, sacrifice, and what it means to stay relevant in one of the most brutal industries out there.

You’ll hear about:

- The evolution of the hospitality game

- How abandoned bank buildings became upscale restaurants

- Why restaurants are the new nightclubs

- The power (and danger) of social media

- Building culture in the age of phones, burnout, and bad reviews

Whether you’re a restaurant owner, an entrepreneur, or just obsessed with food and business, this episode hits home.

🎧 Listen now and get inspired to stay hungry.

🔑 Key Moments + Timestamps:

01:39 - Journey into Hospitality

05:21 - Expansion and New Concepts

11:43 - Challenges in the Restaurant Industry

13:06 - Technology in Restaurant Management

22:26 - Family and Work-Life Balance

31:15 - Vineyard Adventures

36:50 - Reflecting on 30 Years in the Business

39:49 - Advice for Aspiring Restaurateurs

46:41 - Handling Customer Reviews and Social Media

49:30 - The Impact of Technology on Dining

1:00:29 - Seasonal Restaurant Operations

1:04:03 - Future Plans and Family Involvement