Opening a restaurant can crush you before the first guest ever walks in, permits, inspections, surprise buildout costs, and cash flow pressure that doesn’t care about your vision.

In this episode, Matty Smokes sits down with Don McCalla, a CPA and equipment service operator who opened The Guest House Bistro in Levittown, New York. Don brings a rare operator perspective: he understands numbers, buildouts, and kitchen infrastructure and still got hit with the realities of hospitality operations once it was his own place on the line.

You’ll hear what actually happened from buildout to opening day, why restaurant mistakes show up fast in year one, and how leadership, staffing, and systems become survival tools when business suddenly spikes.

What you’ll learn:

How permits and inspections impact timelines and opening costs

Why buildouts run over budget and what “incidentals” wreck cash flow

How staffing decisions change when the early hype fades

The menu design shift that reduced confusion and improved operations

How a viral moment can break your kitchen culture without systems

How to reset, retrain, and adapt after chaos hits.

If you’re in hospitality, opening a bar, launching a restaurant startup, or rebuilding after early operations mistakes, this episode is a real look at entrepreneurship, scaling, and adapting under pressure without pretending it’s easy.

Listen, follow , subscribe and share with other hospitality operators.

If you’re opening a restaurant (or stuck mid-buildout), this episode is your reality check. Builder, designer, and operator Chris Horvath breaks down what actually makes a restaurant build succeed—budget discipline, fast decision-making, and knowing the hidden costs before you sign a lease.

Matt sits down with Chris, a Long Island design-build veteran with 43+ years in the game and a portfolio that includes JJ Cooper’s, James & Main, Pearl, Bridgeview Yacht Club, and more. Chris explains the “two sides of the fire”: the owner-operator perspective and the contractor/builder side—where timelines get crushed (or blown up), why permits and governing agencies can derail momentum, and how to avoid turning your restaurant startup dream into a cash-burning disaster.

You’ll hear why Chris tries to talk new owners out of the business first (and what it means if you still won’t quit), why “quick decisions” are the secret weapon of successful buildouts, and what happens when owners hesitate on $20K–$50K calls. He also breaks down the biggest restaurant mistakes: underfunding infrastructure, ignoring electrical/plumbing realities, skipping contingency, and chasing the “wow factor” while the kitchen gets punished.

This episode is packed with operator-grade insight on restaurant startup planning, lease evaluation, buildout timelines, budgeting, kitchen culture, staffing, leadership, pivots, and adapting under pressure—especially for bar owners, chefs, and hospitality entrepreneurs trying to open strong and profitable.

Listen now, and if this helped you: follow the show, subscribe, and share this episode with an operator who’s about to sign a lease.

Dive into the world of hospitality innovation with this episode of "What’s On Fire with Matty Smokes," featuring Michael Ungaro, the driving force behind the legendary San Pedro Fish Market. As one of the most iconic family-run restaurants in the country, San Pedro Fish Market has become a beacon for restaurant startups, bar owners, and hospitality leaders seeking to master the art of scaling, adapting, and thriving in a competitive industry.

In this candid conversation, Michael Ungaro reveals the secrets behind building a restaurant empire, from navigating permits and funding to designing a winning menu and fostering a resilient kitchen culture. Discover how the Ungaro family’s entrepreneurial spirit, leadership, and commitment to excellence have helped them overcome staffing challenges, pivot during tough times, and set new standards in hospitality.Whether you’re opening a bar, launching a restaurant startup, or leading a team of chefs and operators, this episode is packed with actionable insights on entrepreneurship, restaurant mistakes to avoid, and the keys to long-term success. Michael’s journey offers a masterclass in adapting to change, building strong teams, and creating memorable guest experiences.

Don’t miss out on this essential listen for anyone in the hospitality industry. Hit play, follow, and subscribe to stay ahead in the world of restaurants, bars, and hospitality leadership!

Hospitality isn’t glamorous, it’s relentless. In this episode of What’s On Fire with Matty Smokes, we sit down with Brandyn Williams, co-founder of Dolce Bella, to break down what it really takes to build and scale a successful restaurant brand in today’s market.

Brandyn’s journey started far from cannolis. After working in finance at Northwell Health, he made a bold leap into hospitality, first through Cherry Valley Lemon Ice King and the Ugly Duckling ecosystem, then finding his own lane with Dolce Bella. Today, he’s known across Long Island for turning a traditional dessert into a modern, personality-driven brand powered by social media, culture, and consistency.

This conversation dives deep into the realities most restaurant owners don’t talk about: the stress of startup life, the myth that hospitality is “fun and easy,” staffing challenges, burnout, and why discipline and routine matter more than hustle culture. Brandyn explains how failure, wrong partnerships, and the pandemic shaped his leadership mindset and why being “selfish” with your health, time, and energy is essential to long-term success.

We also explore the power of branding and content creation in hospitality. From posting 3–5 videos per day to building a loyal following through authenticity, Brandyn shares how social media became a growth engine, not a side task. The episode covers scaling systems, staffing retention, franchising goals, customer service standards, and why personality is often the missing ingredient in restaurant startups.

If you’re opening a restaurant, launching a dessert concept, thinking about franchising, or struggling to adapt in today’s hospitality landscape, this episode delivers real-world insight from someone living it every day.

👉 Listen now, follow the show, and subscribe to What’s On Fire with Matty Smokes for more honest conversations with operators who’ve been in the fire.

What happens when you walk away from Wall Street, blow your last $30,000 on a dive bar, and somehow turn it into a $30,000-a-week bistro? In this episode of What’s On Fire with Matty Smokes, Michael Cassano, longtime restaurateur and owner of American Beauty restaurants, breaks down the real math, emotion, and chaos behind building and closing restaurants.

Michael walks us through his journey from 14-year-old busboy in a family Italian restaurant, to stockbroker in a Wolf of Wall Street–style firm, to running multiple restaurant locations in Massapequa and Massapequa Park. He shares why his Bellmore location had to close, how one bad restaurant can sink the others, and what owners misunderstand about false hope, ego, and lack of consistency in the hospitality business.

We dig into restaurant startup realities: staffing challenges, generational shifts, training middle management, balancing delivery and third-party apps, menu design, takeout quality, rising food costs, and why fast casual and ghost kitchens are reshaping the industry. Michael also talks candidly about working with his wife, raising kids in the business, and trying to find any kind of work–life “balance” when you’re on call 24/7.

If you’re thinking about opening a restaurant, bar, bistro or you’re already in too deep, this conversation is a masterclass in leadership, entrepreneurship, kitchen culture, and what not to do in hospitality.

Listen now, take notes, and share this episode with another operator who needs to hear the truth.

Ever dreamt of opening a bar, pool hall, or restaurant and living the hospitality dream? In this episode of What’s On Fire with Matty Smokes, Matt sits down with longtime friend and former boss Brad Turner, who left IT sales to open an upscale billiard lounge and bar in Island Park, New York.

Brad breaks down the real side of restaurant and bar startups: negotiating leases, dealing with zoning and building departments, navigating permits, and suddenly taking on double the square footage when the upstairs lease lands in his lap. He talks candidly about the “hidden killers” of hospitality; rent, payroll, workers’ comp, and liability insurance and how a single trip-and-fall incident sent his insurance bill from $5K to $30K a year.

They dive into staffing, minimum wage increases, burnout, bar fights, biker events, private parties, food cooked out of a convection oven, and the constant need to pivot and adapt when new competitors and trends show up. Brad shares hard-earned advice for aspiring restaurant operators and bar owners: get hands-on experience, involve your family, build leagues and community, and understand your numbers before you sign a lease.

If you’re thinking about opening a restaurant, bar, or pool hall, or you’re already in the chaos of hospitality operations, this conversation is a masterclass in what really happens after the doors open.