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