Grit Won't Quit

In this episode of Grit Won't Quit, Tom sits down with Adam Greenberg of Restaurant Zone, the group behind Hunters Bar and Grill, Potomac Pizza, and Bagel and Grinds, to talk about what it really takes to survive and grow in the restaurant industry.

With over 30 years in the business, Adam shares how he's navigated major challenges including massive snowstorms, the COVID-19 pandemic, and constant industry shifts. From starting with a small ice cream shop to growing multiple locations, his journey is a true example of grit, adaptability, and long-term thinking.

Tom and Adam dive into the importance of planning, managing costs, and building systems that allow a business to scale. They also talk about the realities of running a food operation, from staffing and supply chain challenges to making quick decisions in high-pressure situations.

This episode is packed with real stories, lessons learned, and insight into what it takes to succeed in one of the toughest industries out there.

In this episode of Grit Won't Quit, Tom sits down with Shane Clayton of Zoom Drain to talk about taking a leap into a completely new industry and building a trusted local brand from the ground up. With a military background and no prior plumbing experience, Shane shares how he got into the home service space through franchising and what it's taken to grow in a competitive market. He talks about the importance of Google reviews, educating customers so they can make informed decisions, and why becoming "the local plumber" is about trust more than anything else. Tom and Shane also dive into how private equity is impacting the home service industry, the value of creating a membership model, and what it means to build a business that people rely on. This episode is a great listen for anyone interested in franchising, home services, or building a reputation that stands out in a crowded market.

In this episode of Grit Won't Quit, Tom sits down with Michele Agosta of Agosta Real Estate in Hazlet, NJ to talk about building a business rooted in relationships, integrity, and purpose. Michelle shares her journey of growing a boutique real estate team into a thriving business, driven by her commitment to the people around her. She opens up about the responsibility she feels toward her agents, the importance of reputation, and why creating an environment where others can succeed is what matters most. Tom and Michelle also discuss the mindset shifts that helped her grow, the value of genuine relationships over transactions, and what it takes to lead with integrity in a competitive industry. This is a real conversation about leadership, trust, and putting people first to build something that lasts.

Tom sits down with Katarina Kiseli, licensed therapist and founder of Project Me Therapy in Brick, NJ. Katarina came up through a path that most people would not expect, starting her career as an FBI analyst before transitioning into the mental health space and opening a practice dedicated to helping people treat themselves like a project worth investing in. Tom and Katarina connected through Tracy of Smoking Hot Yoga, a past guest on the show, and the conversation covers a lot of ground. Katarina talks about the move from online therapy to in person sessions and why some people simply do better face to face, how she uses social media to grow her practice, and what it really means to have a therapist that walks the walk and not just talks the talk. She also shares some of her favorite book recommendations for anyone looking to start working on themselves. This is an honest conversation about mental health, personal development and the grit it takes to build a practice from the ground up.

Tom and Chef Mike sit down with Chef Roy Rollins, Executive Chef at Park Social, a sophisticated restaurant and lounge in Neptune City known for its wood fired pizza, chef driven plates and elevated atmosphere on the Jersey Shore. Roy is a chef with a deep respect for the craft and he holds nothing back. He talks about the wave of gimmicks flooding the restaurant scene and why great food has never needed a trick to sell itself. From mastering wood fired pizza to making pasta from scratch, Roy believes the classics done right will always win. He sees pasta as one of the most underrated foods on any menu, a blank canvas that most restaurants are sleeping on. The conversation also gets into what separates a true chef from the rest, taking a lesser cut of meat and turning it into something worth paying for, drawing inspiration from Thomas Keller, and why being a chef is less about invention and more about knowing how to pull from everything around you. Roy also opens up about how social media has changed the business, the challenge of competing in a market full of great restaurants, and how the culture inside the kitchen has shifted over the years. #GritWontQuit #ChefSeries #ChefRoyRollins #ParkSocial #NeptuneCity #JerseyShore #RestaurantIndustry #WoodFiredPizza #ChefLife #Entrepreneurship #Podcast

Tom sits down with Stacey Ellison, Certified Divorce Lending Professional and founder of Divorce Mortgage Solutions in Middletown, NJ. Stacey has been in the mortgage industry for 30 years and specializes in one of the most overlooked and emotionally complex areas of divorce — what happens to the home. Tom and Stacey connected through the networking group 3C and in this episode she breaks down what divorce mortgage planning actually looks like, how she works alongside attorneys, mediators and financial professionals to make sure clients are making informed decisions about their home equity, and what joining a Credit Union has meant for her business. Stacey also shares advice for first time buyers navigating the current market and her take on the phrase that says it all when it comes to buying in today's rate environment — marry the house and date the rate. It is an unfortunate situation that nobody plans for, but Stacey's expertise makes sure her clients come out the other side with clarity and confidence.

Tom and Chef Mike sit down with James Costello, owner of Ohana Grill in Lavallette, a Hawaiian inspired BYOB restaurant that has become one of the most beloved dining spots on the Jersey Shore. James came into the industry through the bar side and has spent years building Ohana into a year round destination known for its food, its food truck, and its commitment to the community. In this episode James gets into the BYOB model and how it actually helps turn tables faster, the stress of staying consistent every single night, and how he uses his food truck as a testing platform for new menu trends. He also talks about spotting trends through his own kids, and what it means to deliver the same quality on a quiet Tuesday as a packed Saturday night. James also opens up about what giving back really looks like, including the work Ohana Grill did running a food drive after Hurricane Sandy and why being part of the Jersey Shore community has always been at the core of everything they do.

Tom sits down with Jim McNamara, VP of Community Relations and Sales and Executive Director of BlueClaws Charities for the Jersey Shore BlueClaws. Tom and Jim go back through their connection via the Big Brothers program and talk about how networking and community have always been at the core of what the BlueClaws are about. Jim gets into why Minor League Baseball is recession proof, how the BlueClaws deliver an experience that brings people together whether you follow baseball or not, and why giving back to the Jersey Shore community is a year round commitment for the organization. They also talk about the 127 players who have come through the BlueClaws and made it to the MLB.

Tom and Chef Mike sit down with Chef Doug Walsh, owner of Jersey Shore BBQ, one of the original BBQ spots on the Jersey Shore. Doug spent years mastering the craft of traditional smoked meat before building JSBBQ into one of the most recognized BBQ restaurants on the Shore, including a feature on Guy Fieri's Diners, Drive-Ins and Dives. Doug gets into what it means to operate 100% from scratch after 13 years in one location and what it took to make the move to a new spot. He talks about the hidden costs most people never think about like to-go containers and the New Jersey regulations that impact how he can smoke meat, how catering helps keep the business alive through the offseason, and why the markup on liquor versus running a BYO can make or break a restaurant's bottom line. He also opens up about how online reviews can feel deeply personal, why consumers are starting to put budget ahead of quality, the reality of food delivery apps as a necessary evil, and what it was like to be featured on Diners, Drive-Ins and Dives and how it impacted the business. Through it all Doug talks about staying true to the craft, giving back to the community, and what keeps him going after over a decade in the game. #GritWontQuit #ChefSeries #ChefDougWalsh #JerseyShortBBQ #JSBBQ #BBQ #RestaurantIndustry #DinersDriveInsAndDives #GuyFieri #JerseyShore #Entrepreneurship #Podcast

Tom sits down with Amber Fernicola, a Jersey Shore native and luxury realtor at Keller Williams Realty in Spring Lake, for a candid conversation about what it really takes to build a career in real estate and what the market has in store for 2026. Amber breaks down her predictions for the spring market, why more homeowners deciding to move could finally open up much needed inventory, and why pricing may start to level out after years of volatility. She also gets into the behind the scenes hustle of being a realtor, running your own business under a brokerage, and one of the biggest stories impacting Monmouth County right now — Netflix's new production studio at Fort Monmouth and what it means for local home values and demand. #GritWontQuit #AmberFernicola #KellerWilliams #JerseyShoreRealEstate #NewJerseyRealEstate #2026RealEstate #NetflixFortMonmouth #MonmouthCounty #Realtor #Entrepreneurship #Podcast