Welcome to another soul-stirring episode of Staying Hungry, where legacy meets lunch and grit gets deep-fried. In Episode 107, hosts Vinny and Mike sit down with the incredible Merrill Zorn, third-generation owner of Zorn’s of Bethpage - a Long Island institution that’s been feeding families (and their nostalgia) for over 85 years.

This isn’t just a story about rotisserie chicken. It’s a meditation on tradition, tenacity, and turkey - told through the lens of a woman who's carried a family dream forward, one pot pie at a time. From pioneering takeout in the 1940s to navigating modern food costs and labor shortages, Merrill shares what it takes to preserve a brand that means home for so many New Yorkers.

📍 Whether you’re a foodie, entrepreneur, or just someone who knows the emotional weight of a good chicken leg, this episode will feed more than your stomach. It’ll feed your soul.

⏱️ Timestamps

[00:00] Intro

[05:23] From Turkey Farm to Takeout Pioneer: The Birth of Zorn’s

[12:47] Meryl Zorn on Legacy, Leadership, and Lessons from Her Grandfather

[24:15] Challenges in Modern Hospitality: Labor, Costs, and Staying Authentic

[30:55] Outro

Welcome to Staying Hungry, the podcast where fire-tested entrepreneurs pull back the curtain on what it really takes to survive, thrive, and stay hungry in today's world. In Episode 106: "30 Years of Steak, Sweat, and Straight Talk," we sit down with Willie Degel - the no-BS restaurant mogul, former TV host, and founder of the iconic Uncle Jack’s Steakhouse - for a raw and unfiltered conversation spanning grit, gratitude, growth, and grilling.

From a tough Queens upbringing to Food Network fame, Willie walks us through three decades of hustle in the restaurant game, the brutal truths of managing modern employees, and how dry-aged steak became his love language. With equal parts hard-earned wisdom and hard-hitting reality checks, this episode is less of a business talk and more of a masterclass in entrepreneurial survival philosophy.

Whether you're in hospitality, business, or just trying to keep your edge in a softening world, this is your dose of real talk. No fluff. Just facts - and a few laughs.[00:00] Intro

[05:23] From Newspaper Routes to Building Empires

[12:47] Willie’s Rise: Discipline, Family, and the Power of Hard Work

[24:15] The Harsh Truth About Running Restaurants Today

[30:55] The Uzi of the Food Network: Willie’s TV Journey

[42:10] Managing Entitled Employees vs. Building Loyal Teams

[56:33] Why Dry-Aged Steak is an Artform (and Weapon)

[01:10:20] Franchising, Failure, and the Real Cost of Success

[01:23:45] Family Legacy, Grandkids, and Mentorship

[01:40:10] The Restaurant Business: Past, Present & Future

[01:55:50] Staying Hungry: Final Thoughts + Willie's 10 Commandments

Welcome back to Staying Hungry - where stories of grit, flavor, and the real work behind the hustle come to life.

In this episode, Mike and Vinny sit down with Martin Butera, the chef-owner and entrepreneur behind the beloved Long Island staple, Butera’s. From flipping pizzas in the '70s to selling over 30 million chicken meatballs across supermarkets today, Martin unpacks the journey of building a culinary legacy without losing your soul - or your sauce.

We dive into how reinvention happens not with a viral moment, but with decades of consistency, creativity, and calculated risk. From launching a retail brand during the pandemic to running open kitchens with integrity, Martin's story is a masterclass in capitalism with a conscience.

Timestamps:

[00:00] Intro

[05:23] Reinventing Italian Dining & The Origin of Butera’s

[12:47] Introducing Martin Butera: Chef, Founder, Reluctant Meatball Mogul

[24:15] From Restaurant Floor to Grocery Store Shelf: Building the Butera Brand

[30:55] Outro