In this episode of Staying Hungry, we sit down with veteran restaurateur Mark Boccia, whose journey from bussing tables at 16 to running six beloved NYC-area restaurants is nothing short of epic. For 40 years, Mark has thrived in the unforgiving hospitality industry - not by chasing trends, but by staying rooted in community, grit, and relentless curiosity.

We explore:

The real costs of hospitality (spoiler: it’s not just food).

How COVID didn’t just shift business models - it broke and rebuilt them.

The power of partnership, legacy, and reinvention.

Why "local" isn't just geography - it's philosophy.

And how Staying Hungry isn't just about food - it's a way of life.

This is more than a restaurant story. It’s a story about endurance, community, family, and doing meaningful work - every single day.

⏱️ Timestamps:

[00:00] Intro

[05:23] From Bussing Tables to Buying Buildings: Mark’s Origin Story

[12:47] Bourbon Street, Austin’s Ale House & the Rooftop Evolution

[24:15] Post-COVID Realities, Tech Disruption, and the Death of Cash

[30:55] Outro & Mark’s Advice for the Next Generation of Restaurateurs

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

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

Welcome back to Staying Hungry, the podcast where ambition meets execution. In this episode, we sit down with a guy who went from selling slices to scaling a brand - Paul Saccoccio, co-founder of The Pizzeria.

From a single pizzeria inside a mall at the height of COVID to a multi-location empire with a bar at the center of the experience, Paul shares the gritty realities of building a business from the ground up.

He talks about scaling with intention, creating a culture where employees actually want to work, and what it takes to turn a local pizza joint into a household name.

But this isn’t just about food. It’s about leadership, legacy, and the art of creating a business that people want to be a part of.

Whether you’re an entrepreneur, a restaurateur, or just someone who loves a good underdog story, this episode is for you.

🍕 Key Takeaways:

How a mom-and-pop pizza shop became a brand with private equity potential

Why company culture is more than just a buzzword (and how to actually build one)

The power of customer experience - beyond just making a good slice

Scaling smart: The difference between a passion project and a sellable business

Why Paul will never open another location without a bar 🍸

Timestamps:

00:00 Introduction and Team Structure

00:29 Reflecting on the Past

01:18 Starting a Pizzeria During COVID

04:41 Expanding the Business

07:05 Core Values and Company Culture

15:11 Community Engagement and Fundraising

29:54 Technology and Operations

34:19 Advice for Aspiring Entrepreneurs

37:38 Motivating the Team

38:07 The Bathroom Manager

40:32 Encouraging Work Ethic in Kids

43:49 Building Customer Connections

50:18 Challenges and Successes

55:12 Personal Life and Hobbies

01:01:13 Future Goals and Legacy

01:04:57 Closing Remarks

🚀 Follow Staying Hungry → https://linktr.ee/stayinghungrypodcast

🍕 Visit The Pizzeria → https://www.thepizzeriany.com/

Guests & Sponsorship Opportunities Available - stayinghungry@viola.media

#restaurantbusiness #hospitalityindustry #podcast

Welcome back to Staying Hungry, where we dive deep into the real, raw business of running a restaurant.

In this episode, Bobby from Vincent’s Clam Bar joins Vinny Pappalardo & Michael D’Onofrio to share the legendary history of Vincent’s, his personal journey from busboy to owner, and the high-stakes reality of keeping a 120-year-old brand thriving.

In this episode, we cover:

🍽️ The intensity of running a high-volume kitchen

📜 How Vincent’s started as a clam cart in 1904

💡 The secret sauce (literally) that makes Vincent’s unique

💰 Why most restaurants fail & how to beat the odds

🛑 The hidden business mistakes new restaurateurs make

⚡ Why food costs & operations are everything in this game

🍕 The best-kept secret on Vincent’s menu

This one is packed with restaurant industry insights, war stories, and hard-earned lessons from one of Long Island’s most iconic restaurateurs.

Timestamps:

00:00 Introduction and Passion for the Kitchen

01:19 The Origin of Vincent's Clam Bar

02:40 Early Career and Learning the Business

05:08 Taking Over Vincent's Clam Bar

12:19 Restaurant Dynamics and Customer Experience

18:07 Adapting to COVID and Takeout Expansion

26:49 Labor Challenges and Future Prospects

31:43 Understanding Guest Needs

32:06 Secrets to Buying Right

32:53 Common Mistakes in Restaurant Management

36:10 Importance of Industry Networking

37:41 Facing Competition Head-On

41:19 Creating an Experiential Restaurant

46:30 Steps of Service

51:08 Balancing Work and Family

55:21 Finding Joy Outside the Restaurant

🚀 Follow Staying Hungry → https://linktr.ee/stayinghungrypodcast

🍝 Visit Vincent’s Clam Bar → https://www.vincentsclambar.com

🥫 Order Vincent’s Famous Sauce Online → https://www.vincentsclambar.com/store/

👇 Be part of the conversation!

Welcome to the first episode of Staying Hungry, the podcast that takes you behind the swinging doors of the restaurant industry!

Think running a restaurant is all about good food and packed tables? Think again. In this pilot episode, hosts Vinny Pappalardo and Michael D’Onofrio of Premier Payroll Solutions break down what it really takes to survive in the restaurant business.

From long nights to razor-thin margins, we’re pulling back the curtain on the realities of hospitality—the ones Instagram doesn’t show you. If you’ve ever dreamed of opening a restaurant, currently own one, or just want to know how the best in the business stay afloat, this episode is for you.

🔥 In This Episode, We Cover:

✅ Why passion alone won’t keep your doors open

✅ The biggest mistakes new restauranteurs make

✅ The truth about restaurant margins (it’s not pretty)

✅ How technology is reshaping the industry

✅ The role of payroll, compliance, and operations in success

👀 Get ready for unfiltered, no-BS conversations from restaurant industry veterans. This is Staying Hungry!

00:00 - Welcome to Staying Hungry 🍽️

01:45 - Why we started this podcast

05:30 - The “glamorous” illusion of restaurant ownership

10:15 - Passion vs. business: What really matters

15:40 - The brutal reality of restaurant margins

21:20 - Why most restaurants fail in the first year

26:45 - The role of payroll & compliance in restaurant success

31:10 - How technology is changing restaurant operations

37:50 - Lessons from working with top restauranteurs

42:30 - What’s next for Staying Hungry

👉 Subscribe for more raw, real, and unfiltered conversations on the restaurant business!