Staying Hungry is back with a story every restaurant owner needs to hear. This week, hosts Michael D'Onofrio and Vinny Pappalardo sit down with Tarek, founder of Made by Lily's and The Dirty Cheesecake, to unpack the journey from baking with his daughter at home to building one of Long Island's fastest-growing dessert brands.

From a tiny Times Square storefront to sold-out nights in Smithtown and North Babylon, Tarek shares the real story behind entrepreneurship: surviving COVID, pivoting to cheesecake-on-a-stick, leveraging social media, building a loyal team, managing growth, and creating a brand customers can't stop talking about.

If you're a restaurant owner, bakery operator, food entrepreneur, or anyone looking to scale a local business, this episode is packed with lessons on branding, customer experience, hiring, franchising, social media marketing, and perseverance.

Timestamps:

00:00 – Entrepreneurship and stress: the ER story

01:05 – Meet Tarek from Made by Lily's & The Dirty Cheesecake

02:15 – Baking with his daughter and discovering a passion

05:20 – Leaving the limo business and taking a chance on Times Square

10:10 – Partner fallout and learning the bakery business alone

13:05 – COVID shuts everything down

15:45 – The cheesecake-on-a-stick pivot

18:50 – Scaling delivery through Uber Eats, DoorDash & Grubhub

23:30 – The exhaustion of building a business

29:15 – Closing Times Square and betting on Long Island

33:00 – The influencer marketing strategy that changed everything

37:40 – Opening Smithtown and selling out early

42:20 – The vision for The Dirty Cheesecake brand

46:10 – Building a team and company culture

53:15 – Expanding locations and future franchising plans

58:45 – Wholesale partnerships with restaurants and coffee shops

1:03:50 – Technology, delivery apps, and operational challenges

1:10:40 – Managing reviews and customer feedback

1:17:20 – From Egypt to New York: Tarek's immigrant journey

1:23:45 – Advice for aspiring entrepreneurs

1:29:30 – What's next for The Dirty Cheesecake?

In this episode, hosts Michael D'Onofrio and Vinny Pappalardo sit down with John Galatoulas, the driving force behind Burgerology, to discuss how he went from washing dishes in the family business to helping build one of Long Island’s most recognizable restaurant brands before the age of 20.

John shares the behind-the-scenes journey of growing Burgerology from a single location into a multi-unit restaurant group, navigating family business dynamics, surviving a devastating fire, scaling during COVID, leveraging social media marketing, and using technology and AI to improve restaurant operations. From viral milkshakes and hospitality lessons to labor challenges, food costs, delivery apps, and future expansion plans, this conversation is packed with practical insights for restaurant owners, entrepreneurs, and hospitality professionals.

Whether you're opening your first restaurant, managing multiple locations, or looking for inspiration from a family-owned success story, this episode delivers real-world lessons from the front lines of the restaurant industry.

Timestamps:

00:00 – Introduction & meeting John Galatoulas

02:15 – The family’s restaurant roots and immigrant story

06:45 – Growing up in the coffee truck business

10:30 – New York Burger Bar and the road to Burgerology

15:20 – The fire that changed everything

19:05 – Opening Burgerology at just 20 years old

22:10 – How Burgerology got its name

25:15 – Learning the business from dishwasher to grill cook

29:00 – Scaling Burgerology across Long Island

33:15 – The viral milkshakes that helped build the brand

39:20 – Social media, influencers, and restaurant marketing

45:10 – Surviving and expanding during COVID

51:30 – Delivery apps and the future of restaurant ordering

55:15 – The reality of operating inside UBS Arena

1:03:40 – Growth strategy, operations, and SOPs

1:10:25 – Promoting leaders from within the company

1:14:50 – AI, technology, and controlling food costs

1:21:35 – Family business: rewards and challenges

1:28:20 – John's future vision for Burgerology

1:33:15 – Advice for aspiring restaurant entrepreneurs

1:37:00 – Favorite restaurants, steakhouses, and Greek food

1:41:00 – Final thoughts and closing remarks

Staying Hungry sits down with Mike Scotto, founder of Tony’s Tacos, to talk about turning a struggling taco shop into one of Long Island’s fastest-growing restaurant brands. Hosts Michael D'Onofrio and Vinny Pappalardo dive into Mike’s journey from arriving in America with just $600 to scaling multiple restaurant locations through branding, marketing, culture, and relentless hustle.

The conversation covers restaurant growth, AI and automation, customer psychology, Chick-fil-A’s business model, social media strategy, and why modern restaurant owners need to think bigger to survive. If you’re a restaurant owner, entrepreneur, or someone chasing a big goal, this episode is packed with value.

⏱️ Timestamps

0:00 – Why the restaurant business is brutal

10:04 – Moving to America with $600

22:11 – How Tony’s Tacos started

27:08 – From $600 weeks to $45,000 weeks

41:25 – Building the Garden City flagship

55:20 – Chick-fil-A’s culture and success

1:11:05 – AI and the future of restaurants

1:31:10 – Expanding Tony’s Tacos

1:52:40 – Why courage matters more than money

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Staying Hungry welcomes Juliana Fetherman, founder of Long Island Picnics, the MAF Foundation, and the friendship app Making Authentic Friendships. Hosted by Michael D'Onofrio and Vinny Pappalardo, this episode dives into hospitality, entrepreneurship, autism advocacy, and how one luxury picnic business became a family-driven mission. 

From building a successful service business through Instagram marketing to creating opportunities for individuals with special needs, Juliana shares the realities of scaling a high-touch hospitality brand while giving back to the community.

⏱️ Timestamps:

00:00 – Intro

05:40 – How Long Island Picnics started

14:00 – Hospitality & event planning challenges

28:30 – Growing up with a brother with autism

43:40 – Entrepreneurship & app development

56:30 – Future plans for the business & foundation

Staying Hungry sits down with Melba Wilson—restaurateur, author, and owner of Melba’s in Harlem—for a masterclass in hospitality, resilience, and betting on yourself.

Hosts Michael D’Onofrio and Vinny Pappalardo dive into Melba’s journey from learning to cook in her grandmother’s kitchen in South Carolina to building one of New York City’s most respected soul food brands. She shares how she went from side hustles and Sylvia’s to opening Melba’s in 2005—and why loyalty, consistency, and community matter more than marketing.

This episode is packed for restaurant owners: scaling a business, surviving COVID-19, adapting to technology, managing razor-thin margins, and building a brand people trust. Melba also opens up about failure, growth, and why in hospitality, you’re only as good as your last meal.

From soul food and Harlem culture to restaurant operations and entrepreneurship, this is a real, no-nonsense conversation about what it takes to win in the industry.

Timestamps:

00:00 The lease story that started it all

01:40 Intro to Melba Wilson

03:05 Childhood, family, and food roots

10:20 Finding hospitality and Sylvia’s

16:20 Opening Melba’s in Harlem

24:10 Customer loyalty and experience

31:10 COVID and business pivots

37:20 Technology and scaling

41:10 Failure and entrepreneurship

53:20 Soul food and culture

1:03:10 Cookbook and personal story

1:23:30 Final advice: betting on yourself

Staying Hungry sits down with Joe DiGangi and Artie Spinelli of Mario’s Meats, the Queens butcher shop and gourmet deli that turned a 40-year neighborhood business into a social media phenomenon.What happens when old-school craftsmanship meets modern content? In this episode, Michael D’Onofrio and Vinny Pappalardo talk with the team behind Mario’s Meats about building a loyal following, shipping premium meats nationwide, creating viral food content, and why independent food businesses need to control their own customer experience. From butcher shop traditions and family legacy to TikTok strategy, prepared foods, catering, pricing, delivery apps, and the real economics of running a specialty food business, this conversation is packed with sharp insight for restaurant owners and food entrepreneurs.If you run a deli, butcher shop, pizzeria, restaurant, or food brand, this episode is a great reminder that quality, authenticity, and personality still win.Timestamps:00:00 Intro + sponsor mention01:05 Meet Joe Digangi and Artie Spinelli of Mario’s Meats03:10 The origin story: how Mario’s Meats started in 198207:20 Growing up in the family business12:15 How the neighborhood and customer base changed over time16:40 Shipping meats nationwide and serving former NYC customers21:10 Why Mario’s Meats avoids Uber Eats and DoorDash25:05 Building their own app and controlling the customer experience29:20 How social media made an old-school butcher shop go viral36:15 Merch, fandom, and customers flying in for sandwiches41:10 Catering, prepared foods, and menu evolution47:00 Meat quality, customer education, and pricing premium products54:20 Family, hockey, work-life balance, and building a loyal team1:00:10 What’s next for Mario’s Meats=================================================================Guest & Sponsorship Inquiries - [email protected] episodes dropping soon! Subscribe, Like and Leave us a Comment Below! =================================================================*SUBSCRIBE* to this channel: https://www.youtube.com/@stayinghungrypodcast?sub_confirmation=1FOLLOW US:https://www.instagram.com/stayinghungrypodcasthttps://open.spotify.com/show/4cfz4H7IIzUlEcGtwSgJMuhttps://www.facebook.com/profile.php?id=61573551302497https://www.linkedin.com/company/staying-hungry-podcast/Podcast by Viola Media: https://viola.media/#stayinghungry #hospitalityindustry #restaurantbusiness

Staying Hungry sits down with Katelyn Pipinou, founder of Fortunate Hand Coffee House & Tattoo Studio in Amityville, a one-of-a-kind concept that combines a handcrafted coffee shop with a tattoo studio. Hosts Michael D'Onofrio and Vinny Pappalardo talk with Katelyn about building a hospitality business from scratch, the challenges of opening with limited space and resources, and what it takes to stand out in today’s crowded coffee market.Katelyn shares how Fortunate Hand grew from an idea into a community-driven café known for handmade baked goods, thoughtful coffee, and a 100% nut-free kitchen. The conversation also dives into hiring the right team, navigating permits and construction delays, staying authentic on social media, and her long-term vision of expanding into a larger café and restaurant concept.This episode is packed with insights for restaurant owners, café operators, and anyone thinking about opening a food or beverage business.Timestamps:0:00 Intro + sponsor0:38 Meet Katelyn Pipinou5:30 The coffee shop + tattoo studio concept10:30 Running a small scratch-made kitchen18:30 Hiring staff and building a team22:15 Early business challenges29:20 Construction and opening struggles39:00 The story behind Fortunate Hand47:30 Work-life balance and family support56:00 Future plans for expansion1:04:00 Final thoughts=================================================================Guest & Sponsorship Inquiries - [email protected] episodes dropping soon! Subscribe, Like and Leave us a Comment Below! =================================================================*SUBSCRIBE* to this channel: https://www.youtube.com/@stayinghungrypodcast?sub_confirmation=1FOLLOW US:https://www.instagram.com/stayinghungrypodcasthttps://open.spotify.com/show/4cfz4H7IIzUlEcGtwSgJMuhttps://www.facebook.com/profile.php?id=61573551302497https://www.linkedin.com/company/staying-hungry-podcast/Podcast by Viola Media: https://viola.media/#stayinghungry #hospitalityindustry #restaurantbusiness

Staying Hungry returns with an operator-to-operator conversation that’s equal parts reality check and blueprint.

In Ep. 26, hosts Michael D’Onofrio and Vinny Pappalardo sit down with Patrick O’Halloran of Park Place Restaurant & Bar to talk about what actually keeps restaurants alive: culture, staffing systems, leadership, and the grind of staying adaptable - especially when the universe throws you a fire in the middle of 2020.

Pat breaks down how Park Place rebuilt and leveled up after the fire, why he runs “a little fatter” on labor in the winter to protect his core team, and how promoting from within creates the kind of service you can’t fake. We also get into the business realities behind private events, seasonality, tech + data, and Pat’s other ventures - Honey’s Bistro and the surprisingly global world of Swirl Freeze (the machine behind the cult-favorite soft serve concept Spoons).

If you’re a restaurant owner, GM, operator, or hospitality lifer, this episode is packed with practical takeaways on retention, training, guest experience, and running a tighter (but kinder) ship.

Timestamps:0:00 – Welcome to Staying Hungry

2:15 – Meet Patrick O’Halloran

6:40 – The “Employees First” Philosophy Explained

12:10 – The Real Cost of High Staff Turnover18:45 – Culture vs. Compensation: What Actually Matters?

25:30 – Leadership Lessons from the Front Lines

34:20 – Building Systems That Support Your Team

41:10 – Handling Labor Challenges in Today’s Restaurant Industry

49:00 – Practical Steps Restaurant Owners Can Take This Week

55:30 – Final Takeaways for Operators

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#stayinghungry #hospitalityindustry #restaurantbusiness

Staying Hungry is back - and this one’s for restaurant owners who’ve ever stared at an invoice and asked: “If we import EVERYTHING from Italy… does the guest actually taste the difference?”Hosts Michael D’Onofrio and Vinny Pappalardo sit down with Saverio “Sam” Cataldo (A&S Pork Store + Saverio’s Authentic Pizza, Massapequa) to talk ingredient standards, Neapolitan discipline, and the real business math behind importing Caputo 00 flour, Italian tomatoes approved for Neapolitan pizza, olive oil, and more. We get into dough fermentation timing, why some pies feel “lighter,” how price spikes have changed margins, and how a family-run shop builds loyalty (and survives Yelp weirdos).If you run a pizzeria, deli, or full-service spot, this episode is basically a masterclass in quality control, operations, and brand trust - with a few great “only in restaurants” stories along the way.Timestamps:00:00 – Cold open: “We import everything from Italy… is it worth it?”01:05 – Sponsor: Vincent’s Clam Bar / Vincent’s Sauce02:05 – Meet Sam: A&S Pork Store roots + joining the family business05:20 – The Italy trip that sparked Vero’s Pizza08:10 – 10-day pizza school + learning the craft (the hard way)12:05 – Ingredient philosophy: Caputo 00 flour, Italian olive oil, Neapolitan-approved tomatoes16:40 – Dough timing + fermentation: why it feels “lighter” to customers20:35 – Costs: flour, tomatoes, cheese price jumps (and what that does to margins)24:25 – How they balance pricing without scaring customers off27:10 – Staff culture + why “good enough” isn’t allowed30:05 – Critics and creators: Newsday review impact + Portnoy moment34:40 – Social media as a growth engine (Emily’s role + authenticity)39:20 – COVID ops: sourcing product, staying afloat, keeping staff working43:10 – Outdoor patio + live music: building a “piazza” experience46:35 – Pizza-to-go / mobile oven parties: what it takes to execute at scale51:10 – Florida attempt: what worked, what didn’t, and the “local water” experiment56:10 – Detroit-style “Da Pequa”: origin story, process, and why it reheats so well1:01:30 – Delivery apps: why Neapolitan doesn’t play nice with DoorDash timing1:05:40 – Expansion talk + lessons learned: what Sam would do sooner1:08:45 – Wrap: what quality really buys you (and why guests pay for it)=================================================================Guest & Sponsorship Inquiries - [email protected] episodes dropping soon! Subscribe, Like and Leave us a Comment Below! =================================================================*SUBSCRIBE* to this channel: https://www.youtube.com/@stayinghungrypodcast?sub_confirmation=1FOLLOW US:https://www.instagram.com/stayinghungrypodcasthttps://open.spotify.com/show/4cfz4H7IIzUlEcGtwSgJMuhttps://www.facebook.com/profile.php?id=61573551302497https://www.linkedin.com/company/staying-hungry-podcast/Podcast by Viola Media: https://viola.media/#stayinghungry #hospitalityindustry #restaurantbusiness

Staying Hungry sits down with Ryan Jones of Chubs Meats, the Long Island butcher quietly changing how people cook, shop, and think about meat at home.Hosted by Michael D’Onofrio and Vinny Pappalardo, this episode digs into how Chubs Meats grew from a traditional butcher shop into a trusted local brand built on craft, transparency, and customer education. Ryan breaks down what separates real quality meat from grocery-store shortcuts, why pricing conversations matter more than ever, and how social media helped modernize a trade most people don’t fully understand.For restaurant owners and food professionals, this conversation goes beyond steaks and chops. It’s about sourcing with integrity, building trust with customers, managing inventory and waste, and creating a brand that people believe in. Ryan also shares what today’s Long Island home cooks are getting right (and wrong), which cuts deserve more love, and why old-school skills still matter in a modern food business.Whether you run a restaurant, butcher shop, or food brand - or just care deeply about what ends up on the plate - this episode offers practical insight, honest perspective, and a reminder that the best food businesses are built on relationships, not trends.Timestamps:00:00 Welcome to Staying Hungry + why this operation stands out02:10 The real scale: daily volume, peak hours, and what drives demand06:05 Production flow: dough, kettle, bake, and managing consistency12:30 Cream cheese, spreads, sandwiches: speeding up the “second half” of the line18:20 Catering operations: packages, pricing, and timing that actually works26:10 Staffing + training: keeping quality up when it’s chaos33:40 Handling mistakes + customer expectations (without comping yourself into bankruptcy)41:15 Owner mindset: systems, reinvestment, and scaling sustainably48:30 Rapid-fire advice for restaurant owners + closing thoughts