Staying Hungry

In this episode of Staying Hungry, hosts Mike D’Onofrio and Vinny Pappalardo sit down with Salvatore Bono, founder of O.G. Ramen in Babylon, NY. Sal pulls back the curtain on what really goes into America’s food system - and why so many restaurants have traded authenticity and quality for mass production and convenience.

From the hidden dangers of seed oils and pre-made soup bases to the art and science of crafting ramen the right way, Sal makes a strong case for why the future of dining has to be rooted in transparency, ingredient integrity, and respect for tradition. If you’re a restaurant owner, chef, or hospitality pro looking for a fresh perspective on balancing quality, health, and scalability, this episode is packed with insight you can’t afford to miss.

⏱️ Timestamps

0:00 – Introduction & Sal’s culinary background

6:12 – Opening OG Ramen in the middle of COVID

14:45 – The obsession with authentic ramen & Japanese traditions

22:30 – Why American ramen shops rely on pre-made bases

31:05 – The hidden dangers of seed oils, bleached flour & processed food

40:28 – Catering to allergies and dietary restrictions without compromise

49:55 – How COVID reshaped customer awareness around food & health

57:15 – Building a restaurant brand without fryers, freezers, or MSG

1:06:32 – Educating customers on ingredients (and why storytelling matters)

1:12:40 – Advice for restaurant owners: trading convenience for true quality

🎙️ "30 Years. 3 A.M. Wake-ups. And He Still Loves It."

Hosted by Michael D'Onofrio & Vinny Pappalardo

Guest: Mike Pantano

If you've ever asked yourself "How do some restaurant owners stay this fired up after three decades?"-this episode is your answer.

This week on Staying Hungry, we sit down with Long Island legend Mike Pantano, the powerhouse behind Pantano’s Gourmet and Pantano’s Doz Bagels. With 30 years in the business, 3 a.m. wake-up calls, and six thriving locations, Mike is living proof that obsession, grit, and a perfectly sliced turkey sandwich can build an empire.

We get into it all-starting a deli at 19, surviving early failures, managing food costs without compromising quality, social media savvy sandwich marketing, and why doing the right thing for your customer still beats any growth hack. And yes, there’s an entire sandwich contest… with a name you won’t forget.

Whether you're a deli dreamer, a bagel boss, or a business owner navigating today's chaos, Mike’s insights on consistency, humility, and hunger hit hard.

🕒 Episode Timestamps:

0:00 – Welcome to Staying Hungry

3:22 – 30 years in business: how it started

8:40 – The Pantano brand evolution & 6 locations

15:02 – Early failure: The Fifties Deli

19:45 – DJ gigs to deli deals: hustler origins

24:10 – Customer first, always

30:55 – Raising prices vs. cutting quality

36:00 – The Gettin’ Figgy Wit It sandwich contest

41:25 – Menu strategy: flavor without fluff

47:03 – POS systems, staff efficiency & scaling

53:20 – Social media: sandwiches that look as good as they taste

1:00:15 – Reviews: handling the one-star reality

1:09:10 – Clean stores, real bread, and lasting standards

1:17:35 – Why corporate chains flop in New York

1:24:00 – Advice to new owners: know your limit, love your grind

1:30:00 – Mike’s legacy, family, and future playbook

From graffiti-covered subway cars to fondant-sculpted Louis Vuitton cakes, The Cake Don takes us on a wild ride through reinvention, resilience, and raw hustle. In this episode of Staying Hungry, we sit down with the former shoe company personnel turned fondant phenom to unpack how one favor for a friend sparked a culinary empire - powered by Queens grit and social media savvy.

If you're a restaurant owner, food entrepreneur, or simply someone who values a no-nonsense approach to success, this conversation is tailored for you. We dive into the graffiti roots that led to an education on the legendary 7 Train “art school,” and explore how something as simple as your “first cake” could become a life-changing moment. You'll hear how social media, when used strategically, can serve as a powerful and free tool for acquiring customers. We also discuss how to transform casual patrons into devoted advocates - pro tip: never underestimate the influence of local moms’ Facebook groups. The story includes lessons from running a bakery driven by both heart and hustle and ultimately, building a legacy business designed for the next generation.

This episode is a masterclass in brand building, storytelling, and staying relentless - even when you're icing cakes at 2AM.

⏱️ Timestamps

[00:00] Nostalgic Beginnings: Jones Beach Memories

[01:05] Generational Differences in Upbringing

[05:58] The Journey to Becoming 'The Cake Don'

[12:21] Discovering a Hidden Talent for Cake Making

[14:35] Building a Cake Business from Scratch

[31:27] The Power of Social Media and Networking

[49:42] Instagram Insights and Posting Strategies

[57:50] Collaborations and Business Growth

[01:00:29] The Power of Social Media Trends

[01:04:18] Unexpected Opportunities and Success Stories

[01:20:39] The Importance of Networking and Kindness

[01:29:16] Concluding Thoughts and Encouragement

Welcome to Staying Hungry, where passion meets purpose - plate by plate.

In this soul-stirring episode, hosts Mike and Vinny sit down with Jackie from Tula Kitchen, a Bay Shore culinary institution with a deeper mission: to heal through food. What started as a daughter watching her mother save her father’s life with nutrition became a lifelong philosophy and a restaurant unlike any other.

From exploring what’s really in our food and how it impacts both body and mind, to uncovering the hidden challenges and rewards of running a mission-driven restaurant, this conversation dives deep into the soul of what we eat and why it matters. We’ll look at the power of energy, intention, and human connection in the kitchen, and how old-school values can still thrive in a hyper-digital, DoorDash-fueled world. And finally, we ask whether the secret to longevity might be found in the famed Blue Zones - or perhaps, right on a plate at Tula. 

This isn't just a conversation about cuisine - it’s a conversation about conscious living. If you’ve ever questioned what’s in your meal, why you eat what you eat, or how restaurants should serve their communities, this one’s for you.

Timestamps

[00:00] Welcome to Tula Kitchen: A Unique Dining Experience

[04:47] The Meaning Behind Tula

[09:46] The Evolution of Bayshore and Tula's Impact

[14:15] The Tula Experience: More Than Just Food

[22:03] The Future of Tula Kitchen

[34:02] The Role of Technology in Tula's Operations

[37:21] Balancing Financials and Staff Happiness

[43:42] Reflections on Childhood and Parenting

[47:16] Mentoring and Community Involvement

[55:09] Summer Plans and Catering Services

[59:59] Exploring Blue Zones and Longevity

[01:04:34] Concluding Thoughts and Gratitude

In this episode of 'Staying Hungry,' hosts Michael D'Onofrio and Vinny Pappalardo sit down with Joey Cioffi, the visionary behind Salad House. 

Joey shares his inspiring journey from working in his family's deli to founding a rapidly growing healthy eating franchise. Learn how his Italian immigrant parents' pursuit of the American dream influenced Joey's business philosophy and led to the creation of Salad House, a brand dedicated to providing nutritious, delicious meals for modern families. 

Joey discusses the challenges and rewards of franchising, the importance of community involvement, and how technology and customer feedback drive their success. 

Tune in to hear Joey's insights on balancing tradition with innovation and his heartfelt message about the future of healthy dining in America. 

00:00 Introduction and Early Challenges

02:01 Starting in the Food Business

09:12 Transition to Wall Street and Back

13:30 Birth of Salad House

17:11 Franchising and Growth

24:08 Customer and Employee Relations

32:16 Raising Kids and Work Ethic

35:29 The Challenges and Rewards of Franchising

44:32 Balancing Technology and Hospitality

53:00 Future Expansion Plans for Salad House

01:03:24 Personal Reflections and Family Time#StayingHungry #HealthyEating #FamilyBusiness #RestaurantIndustry #SaladHouse #FranchiseGrowth #CustomerFeedback #RestaurantTechnology #ItalianImmigrants #AmericanDream

In this episode of Staying Hungry, hosts Mike and Vinny sit down with Mark Boccia, a seasoned restaurateur and real estate developer with over 30 years of experience in the Bayside, Queens community. 

Known for his popular establishments such as Bourbon Street, Austin’s Ale House, and One Station Plaza, Mark shares his inspiring journey from bussing tables as a teenager to owning multiple successful restaurants. 

He delves into the challenges and rewards of the hospitality industry, the impact of COVID-19, and the importance of community involvement. 

Don't miss this deep dive into Mark's entrepreneurial spirit and his unwavering commitment to his beloved Bayside neighborhood.

01:24 Getting Started in Hospitality

05:20 First Business Ventures

21:27 Navigating the COVID-19 Pandemic

28:09 Balancing Family and Business

30:05 Advice for Aspiring Restaurateurs

32:54 The Role of Sports in Business

34:50 Opportunities Within the Organization

38:15 Personal Hobbies and Interests

41:01 Challenges in the Restaurant Industry

46:25 Technology's Impact on Operations

01:02:37 Community Involvement and Charity Work

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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