How Vincent’s Clam Bar Became a 120-Year Icon - Bobby Marisi | Vincent's Clam Bar

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/

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