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

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 - stayinghungry@viola.media

#restaurantbusiness #hospitalityindustry #podcast