Staying Hungry

The Picnic Business That Became a Family Mission

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

The Soul Food Queen Who Bet on Herself and Won | Melba Wilson - Melba’s Restaurant

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

How a 40-Year-Old Meat Shop Went Viral on Social Media | Joe DiGangi - Mario's Meats and Deli

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 - stayinghungry@viola.mediaNew 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

A Coffee Shop, a Tattoo Studio, and One Big Leap | Katelyn Pipinou - Fortunate Hand Coffee House

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 - stayinghungry@viola.mediaNew 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

Why “Take Care of Employees First” Wins Every Time | Patrick O'Halloran - Park Place

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 ================================================= Guest & Sponsorship Inquiries - stayinghungry@viola.media New 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=61573551302497 https://www.linkedin.com/company/staying-hungry-podcast/Podcast by Viola Media: https://viola.media/ #stayinghungry #hospitalityindustry #restaurantbusiness