Episodes

  • From Kneading to Leading: Dan Richer’s Path to Pizza Perfection

    From Kneading to Leading: Dan Richer’s Path to Pizza Perfection
    Oct 14 2024
    In this episode of 'Bread for the People,' host Jim Serpico revisits his first podcast episode that featured Dan Richer, the chef and owner of the acclaimed pizza restaurant Razza and author of 'The Joy of Pizza.' They discuss the art and science of pizza making, including techniques such as dough fermentation, ingredient selection, and the importance of experimentation. Richer shares insights from his culinary journey, including his transformative experiences in Italy and his approach to entrepreneurship in opening Raza. The episode highlights the value of continual learning and passion in the culinary arts. Jim and Dan emphasize the role of taste tests and adapting recipes, focusing on using local ingredients. Throughout the dialogue, there is a mutual curiosity about the culinary craft, and Dan expresses a desire to visit Jim's operation for further collaboration.

    SHOW NOTES

    00:00 Introduction and Podcast Overview
    00:14 Revisiting the First Episode with Dan Ritcher
    01:21 The Joy of Pizza: Insights and Techniques
    03:33 Challenges and Adaptations in Bread Making
    08:11 The Sensory Experience of Baking
    08:55 Journey to Italy and Culinary Inspirations
    20:03 From Employee to Entrepreneur
    21:45 The Early Struggles and Success of Rata
    23:01 Turning Point: Selling the First Restaurant
    23:37 Accolades and Recognition
    25:06 Building a Strong Team
    28:51 The Science and Art of Dough
    34:04 Home Pizza Baking Craze
    40:17 Final Thoughts and Future Plans

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    43 mins
  • Virtual Kitchens Unleashed: Inside Kirk Mauriello's Profit Secrets

    Virtual Kitchens Unleashed: Inside Kirk Mauriello's Profit Secrets
    Sep 30 2024
    In this episode of 'Bread for the People,' host Jim Serpico talks with Kirk Mauriello, founder of Profit Cookers, about the concept of virtual kitchens. Kirk explains how Profit Cookers helps independent restaurant owners increase their delivery profits by utilizing a range of virtual restaurant brands. He details the beginnings of virtual kitchens around 2019, the importance of capital and correct pricing, and how Profit Cookers guarantees a 30% or more profit margin. The conversation covers various aspects of the virtual kitchen business model, the efficiency of using existing staff and equipment, and the challenges of marketing and menu optimization. This episode offers valuable insights for restaurant owners looking to optimize their operations and profitability through innovative virtual kitchen concepts.

    00:00 Welcome to Bread for the People
    00:06 Preparing for a Big Even
    t01:04 The Concept of Virtual Kitchens
    01:24 Interview with Kirk Moriello
    02:00 How Virtual Kitchens Work
    02:56 The Evolution of Virtual Kitchens
    03:43 Challenges and Solutions
    04:45 Implementing Virtual Brands
    06:16 Maximizing Restaurant Profits
    08:39 The Role of Technology
    12:39 Expanding the Business
    16:03 Financial Considerations
    30:05 Challenges in the Restaurant Business
    30:46 Importance of Correct Menu Pricing
    31:58 Profit Cookers' Approach to Menu Pricing
    32:49 Regional Pricing Differences
    35:20 Operational Efficiency and Online Sales
    38:32 Simplifying Online Ordering
    40:45 Maximizing Restaurant Profitability
    45:19 Success Stories and Market Insights
    53:30 Summary and Conclusion

    Contact Kirk Mauriello at 701-314-4849 or www.profitcookers.com

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    57 mins
  • Zingerman's Secrets: Amy Emberling's Artisan Baking Journey

    Zingerman's Secrets: Amy Emberling's Artisan Baking Journey
    Sep 16 2024
    In this episode of 'Bread for the People,' host Jim Serpico features an in-depth interview with Amy Emberling, managing partner at Zingerman's Bakehouse in Ann Arbor, MI. Amy discusses the origins, ethos, and community-focused business model of Zingerman's, which includes 11 different businesses within the Ann Arbor area. She elaborates on Zingerman's commitment to service excellence, open-book management, and community giving. They delve into various baking topics, including the complexities of working with spelt and rye, product development, and sourcing local ingredients. Amy also shares her personal journey from Harvard graduate to leading Zingerman's Bakehouse, offering insights into organizational design and work culture. The episode wraps up with practical advice for young people on career and life choices, emphasizing the importance of aligning one's job with their personal lifestyle and preferences.

    SHOW NOTES:

    00:00 Introduction and New Sponsor Announcement
    00:07 Meet Farmer Ground Flour0
    1:09 Welcome to Bread for the People
    01:35 Interview with Amy Emberling from Zingerman's Bakehouse
    04:09 The Zingerman's Community of Businesses
    09:55 Amy's Journey and Influences
    20:48 Jim's Baking Journey and Future Plans
    22:54 Envisioning a Playful Future
    23:35 Harvard Experience and Perceptions
    26:58 Role in Organizational Design
    29:00 Challenges and Success in Baking
    31:29 Local Sourcing and Community Impact
    32:30 Inspiration from France
    35:49 Diving into Rye Bread
    43:57 Technology and Innovation at Zingerman's

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    49 mins
  • Cheesesteak Royalty: Frank Oliveri's Reign at Pat's

    Cheesesteak Royalty: Frank Oliveri's Reign at Pat's
    Sep 9 2024
    In this episode of Bread for the People, host Jim Serpico interviews Frank Oliveri, the third-generation owner of Pat's King of Steaks, renowned for inventing the Philadelphia cheesesteak. Frank shares fascinating stories about the origins of the cheesesteak, his journey of balancing tradition with expansion, and his passion for culinary arts. The discussion also touches on building a food business, the Philadelphia food scene, and future endeavors.

    Become a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.
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    31 mins
  • Jim Serpico Unfiltered: Taking a Break From Your Food Business Is Important

    Jim Serpico Unfiltered: Taking a Break From Your Food Business Is Important
    Sep 2 2024
    In this episode of 'Bread for the People,' host Jim Serpico celebrates nearing 100 episodes while reflecting on a recent trip to Denver with his wife and friends. As he shares anecdotes from their journey, he delves into the complexities and humor of group travel, including navigating different personalities, prank planning, and logistical challenges. Jim recounts visits to iconic sites like Red Rocks and Pikes Peak, discussing the personal growth and lessons learned from creating shared travel experiences. He also touches on broader themes like work-life balance, the importance of taking breaks, and sensitivity towards others' needs.

    00:00 Welcome and Milestone Celebration
    01:11 Vacation in Denver: Planning and Reflections
    05:10 Traveling with Friends: Challenges and Insights
    07:38 Family Dynamics on Vacation
    12:43 The Colorado Springs Adventure
    22:42 Denver Airbnb and Local Experiences
    28:03 Food Adventures in Denver
    29:03 Travel Etiquette and Personal Preferences
    34:34 Bill Maher and Steve-O Debate
    38:27 Red Rocks Concert Experience
    38:56 Final Thoughts and Recommendations

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    40 mins
  • From Working-Class Roots to Pizza Czar: Anthony Falco on Crafting World-Class Pizzas - REPLAY

    From Working-Class Roots to Pizza Czar: Anthony Falco on Crafting World-Class Pizzas - REPLAY
    Aug 26 2024
    Jim Serpico speaks with Anthony Falco, author of the book Pizza Czar, chef, and full-service restaurant consultant focusing on pizza. He helps create world-class pizza brands from the ground up by counseling on custom equipment design, sourcing local ingredients, providing expertise on pizza ovens and tools, installation, ventilation, menu development, kitchen design, on-sight training, brand positioning, and more.

    They talk about how growing up in a working-class family helped shape Anthony’s path, camaraderie in the kitchen, being attracted to a particular lifestyle, whether or not pizza is bread, mobile pizza making, and opening restaurants.

    Visit Anthony’s consulting website at https:/www.piz.za.com/ and Instagram at @millennium_falco.

    Follow Jim Serpico on Instagram at @jimserpico and @sidehustlebread.

    Become a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.
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    57 mins
  • Siler Chapman: From Laundry Room to King of Fire

    Siler Chapman: From Laundry Room to King of Fire
    Aug 19 2024
    Host Jim Serpico interviews pizza entrepreneur Siler Chapman, discussing Chapman's journey from traditional brick-and-mortar pizza shops to a successful mobile catering business, 'King of Fire.' Chapman shares insights about his pivot to mobile catering, the challenges and benefits of mobile vs. brick-and-mortar setups, and strategies for brand building. He also talks about his experiences in the competitive pizza scene, including winning world titles and the importance of continuous learning and adapting. The conversation touches on practical advice for managing a mobile pizza business, including starting small, finding the right locations, and scaling up effectively.

    SHOW NOTES

    00:20 Meet Siler Chapman
    01:33 Siler's Pizza Journey
    03:09 Transition to Mobile Catering
    06:23 COVID-19 Adaptations
    07:33 Challenges and Strategies
    11:08 Starting Small and Scaling Up
    16:30 Brick and Mortar Considerations
    18:30 Lease Negotiations and Legal Tips
    19:27 A Unique Opportunity in Clover, SC
    20:05 Evaluating the Market Demand
    20:48 Choosing the Right Pizza Style
    22:31 Catering Challenges and Creativity
    24:06 Weather Impact on Mobile and Brick-and-Mortar
    25:56 Promoting and Managing Mobile Locations
    27:41 Catering Packages and Pricing Strategies
    34:30 Training and Retaining Staff
    35:39 Pizza Acrobatics and Competitions
    41:42 Final Thoughts and Community Support

    Become a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.
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    43 mins
  • Bread, Fire, and Salumerie: Inside Angelo Competiello's Culinary World

    Bread, Fire, and Salumerie: Inside Angelo Competiello's Culinary World
    Aug 12 2024
    Jim Serpico interviews Angelo Competiello, also known as Mind Machine on Instagram. Angelo shares his experiences visiting Italy and observing the regional differences in Italian cuisine. He discusses his family's roots, his passion for traditional Italian foods, and his current venture of running a specialty shop in Suffern, New York. Topics include the authenticity of Italian American dishes, the nuances of using different meats and cheeses, and the influence of social media on culinary careers. Angelo also touches upon the value of maintaining traditional cooking practices.

    Show Notes

    00:35 Travel Stories and Childhood Memories
    02:29 Discovering Italian Heritage
    04:08 Guest Introduction: Angelo Competiello
    06:18 Italian American Cuisine and Traditions
    15:51 The Mortadella Craze
    18:57 Alta Irpinia and Family Roots
    21:01 Running a Specialty Shop and Pizza Business
    22:33 The Evolution of a Salumeria
    23:06 Balancing Business and Passion
    23:50 Choosing the Right Location
    25:04 Crafting a Unique Culinary Experience
    29:17 The Impact of Food Network Appearances
    32:27 Social Media and Its Role in the Food Industry
    34:25 Exploring Traditional Bread Recipes
    39:12 The Art of Wood-Fired Cooking
    44:24 Becoming a Taste Ambassador
    46:07 Final Thoughts and Farewell

    Follow Angelo on Instagram at @mind_machine

    To get more information about the Unsliced Restaurant System, visit https://getunsliced.com or email Mike@getunsliced.com

    Visit Jim Serpico on Instagram at @sidehustlebread

    Become a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.
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    47 mins