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 menuThis 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 Kitchen01:19 The Origin of Vincent's Clam Bar02:40 Early Career and Learning the Business05:08 Taking Over Vincent's Clam Bar12:19 Restaurant Dynamics and Customer Experience18:07 Adapting to COVID and Takeout Expansion26:49 Labor Challenges and Future Prospects31:43 Understanding Guest Needs32:06 Secrets to Buying Right32:53 Common Mistakes in Restaurant Management36:10 Importance of Industry Networking37:41 Facing Competition Head-On41:19 Creating an Experiential Restaurant46:30 Steps of Service51:08 Balancing Work and Family55:21 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!

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