If you think great pizza sells itself, think again. On Staying Hungry, hosts Michael D'Onofrio & Vinny Pappalardo sit down with Anthony Laurino of Phil’s Pizza (Syosset) - the owner who turned a neighborhood pizzeria into a destination brand by treating the internet like his busiest dining room. Smart, fast, and funny, this episode is a playbook for restaurant owners who want lines at the counter and reach on the timeline.

What’s inside (for operators):

How Anthony went from a “roach coach” coffee truck to owning Phil’s - without knowing how to stretch a pie on day one.

The “I’m not Phil” persona and how authentic, repeatable bits become brand assets.

A no-BS social media strategy: timing posts, thinking like your guest, and why experience is greater than food photos.

Turning virality into revenue: specials that move, photo spots that convert, and measuring lift.

Hiring, family ops, and culture that survives a Friday night crush.

Community impact: Long Island Pizza Strong and how giving back grows the whole pie.

Timestamps

00:00 – Cold open: “I’ll never run out of content.”
02:05 – Meet Anthony: from coffee truck routes to his first pizzeria
06:48 – Apprenticeship lessons (and buying a shop before mastering the pie)
12:10 – Why it’s called Phil’s (and the birth of the “I’m not Phil” shirt)
16:30 – Building a family-run operation: roles, trust, and longevity
21:02 – Evolving or disappearing: what 80s operators missed
25:40 – Social media that sells: timing posts, raw stories, and shock value (done right)
32:55 – Viral to visits: specials, set pieces, and turning viewers into guests
38:20 – Staffing buy-in, guest expectations, and handling the “yell at me” crowd
43:07 – Giving back: Pizza Strong, scholarships, and community partnerships
49:11 – Monetization myths: platforms, pitfalls, and why brand is greater than pennies per view
55:26 – Collabs that matter (and when to say no)
1:02:00 – The operator’s mindset: gratitude, boundaries, and doing the right thing
1:07:15 – Closing advice for restaurateurs starting content today

Phil's Pizza of Syosset

YouTube: https://www.youtube.com/@philspizzasyosset

Website: https://www.philspizzasyosset.com/

TikTok: https://www.tiktok.com/@philspizzasyosset

Instagram: https://www.instagram.com/philspizzasyosset/

Facebook:https://www.facebook.com/philspizzasyosset/

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Welcome back to Staying Hungry, the podcast where restaurant life gets real.

In this episode - “King of the Misfit Toys: A Chef’s Playbook for Chaos” - hosts Michael D’Onofrio and Vinny Pappalardo sit down with award-winning chef, author, and entrepreneur Eric LeVine of 317 Main Street. Known for his no-BS honesty, Chef Eric pulls back the curtain on what it really takes to thrive in hospitality.

From the dish that sparked his culinary passion at age six, to mastering social media as a tool for inspiration, to embracing AI in restaurants, Chef Eric delivers raw insight, big laughs, and hard-earned wisdom. He also opens up about resilience through personal struggles, why leadership is about building foundations, and his vision to empower chefs by creating opportunities for them to own their future.

If you’re a restaurant owner, chef, or anyone who’s ever lived the grind of hospitality, this one’s packed with lessons you won’t forget.

01:00 Eric Levine's Early Inspirations

01:57 Mentorship and Learning

02:35 Creating a Home-like Experience

05:19 Challenges and Successes

07:06 Partnerships and Collaborations

15:38 Life Coaching and Helping Others

21:12 Personal Reflections and Writing a Book

24:22 Diverse Experiences in the Restaurant Industry

26:20 Customer Service and Consistency

33:51 Mentors and Inspirations

37:56 Battling Cancer and Winning 'Chopped'

41:54 Running the New York Marathon

50:43 Balancing Work and Personal Life

55:50 Guiding the Next Generation

01:00:41 Understanding Ego Death

01:04:14 Creating and Publishing Cookbooks

01:07:01 The Journey of Forking Good

01:14:59 The Farmingdale Story

01:22:47 Future Plans and Family Involvement

01:24:52 Passion for the Culinary Industry

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