Staying Hungry

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 - [email protected]

#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!