• Jim Serpico: Bread For The People - Sourdough, Pizza & Life

  • Written by: Jim Serpico
  • Podcast

Jim Serpico: Bread For The People - Sourdough, Pizza & Life

Written by: Jim Serpico
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  • Summary

  • By day, Jim is a successful TV and Film producer. He recently executive-produced FX's Hysterical, now streaming on Hulu. By night, Jim runs Side Hustle Bread, Long Island's biggest residential bread delivery company, with the help of his wife and their 3 kids.
    Bread For The People was born out of the marriage of Jim's two greatest passions; bread and content creation. Episodes cover everything from film and television, to the food industry, to business growth and development.

    Become a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.
    Milestone TV & Film, Inc.
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Art Cooking Social Sciences
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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

    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
  • 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

    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
  • 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

    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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    49 mins

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