Avsnitt

  • 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.

  • 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.

  • Saknas det avsnitt?

    Klicka här för att uppdatera flödet manuellt.

  • 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.

  • 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.

  • 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

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

  • 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.

  • 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.

  • 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 [email protected]

    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.

  • Jim Serpico discusses the prevalence of embezzlement in the restaurant industry, sharing personal anecdotes and industry insights. He highlights various methods of embezzlement, including skimming and creating fraudulent disbursements. Serpico shares stories of individuals, like producer David Ozer and pizza maker Andrew Bellucci, who were involved in financial fraud. He underscores the importance of robust internal controls and vigilance to prevent such crimes. The episode encourages restaurant owners to share their experiences and reinforces the necessity of being proactive against embezzlement.

    SHOW NOTES:

    00:00 Introduction and Welcome
    00:29 Weekend Recap and Episode Introduction
    00:43 Embezzlement in the Restaurant Industry
    01:05 The David Ozer Story
    07:01 Real-Life Embezzlement Cases
    12:33 Understanding Embezzlement and Prevention
    19:40 Conclusion and Final Thoughts

    To get more information about the Unsliced Restaurant System, visit https://getunsliced.com or email [email protected]

    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.

  • Jim Serpico, the host of 'Bread for the People' and owner of multiple food businesses, discusses the hurdles of managing bread and catering companies, focusing on inventory challenges. He interviews Joe Carlucci, the world record holder in pizza tossing and owner of Valentina's Pizzeria in Madison, Alabama. Joe recounts his journey from early struggles with debt and problematic partnerships to achieving success upon relocating to Alabama. He emphasizes the importance of quality, team culture, and treating employees like family, which were pivotal in his business turnaround. Joe's story underscores the significance of mentorship, reinvestment, and a personal connection with the team. Valentina's Pizzeria, named after his daughter, is a testament to his commitment and has garnered recognition in the pizza industry. The narrative ends with an invitation to connect with Joe in Alabama, reflecting his appreciation for mentors and the strength of his team-oriented approach.

    00:00 Introduction and Welcome
    00:53 Challenges in Delegation
    01:55 Interview with Joe Carlucci
    02:55 The Science of Pizza Making
    04:53 Meeting Tony Gemignani
    07:33 Early Career Struggles
    09:08 First Restaurant Failure
    14:12 Rebuilding and Consulting
    16:56 Moving to Alabama
    21:48 Opening Famous Joe's
    27:24 Catering and New Ventures
    35:42 Starting the Pizza Business
    35:59 Navigating Health Permits
    36:40 Partnership Challenges
    38:10 Personal Struggles and Motivation
    41:24 COVID-19: A Turning Point
    43:02 Building Valentina's Pizzeria
    50:27 Overcoming Regulatory Hurdles
    56:32 Creating a Positive Work Culture0
    1:07:56 Reflecting on Success and Mentorship

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

  • In this episode of 'Bread for the People,' host Jim Serpico welcomes Christy Alia from Real Clever Food. They discuss Alia's creation of Women's Pizza Month, which celebrates and highlights the contributions of women to the pizza industry, coinciding with Women's History Month. They also delve into the rising popularity of Detroit-style pizza, Alia's recipe development process, and her methods for making delicious pizzas using different types of cheese. The conversation touches on Alia's background, her sourdough journey, and the importance of experimentation and fun in cooking and baking. The episode is filled with tips on improving pizza-making techniques and engaging with the online culinary community.

    Follow Christy on Instagram at @RealCleverFood

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

  • In this episode of 'Bread for the People,' host Jim Serpico talks with Keith Lombardo, chef and owner of The Barbecue King and 1 3 Catering & Events. Jim shares his personal journey transitioning from farmers’ markets to food trucks and catering. Keith discusses the early realization of the viability of catering, overcoming challenges in pricing and operations, and the importance of community and customer relationships. The conversation delves into managing staff, maintaining quality and consistency, and navigating the financial uncertainties of the catering business. Both share anecdotes from their experiences and the strategies they use to ensure customer satisfaction.

    00:00 Introduction and Personal Story
    02:23 Introducing Keith Lombardo
    03:06 Catering Business Insights
    04:23 Challenges and Strategies in Catering
    18:43 Community and Business Growth
    21:04 Honoring a Friend and Business Expansion
    26:46 Balancing Work and Personal Life
    29:08 Future Plans and Collaboration
    35:03 Conclusion and Contact Information

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

  • In this episode of "Bread for the People," host Jim Serpico shares highlights from a successful catering event in the Hamptons and discusses the challenges of finding a new restaurant space. He humorously recounts a visit to a former strip club being considered for his new café. Jim delves into the concept of transactional relationships, reflecting on their prevalence in both his former TV career and current baking business. He also explores the ethics of social media influencers and paid promotions. The episode concludes with Jim's thoughts on maintaining genuine connections and the therapeutic nature of baking.

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

  • In this Bread For the People episode, Chef Leo Spizzirri and host Jim Serpico delve into the pizza and catering industries, discussing continuous learning, fair compensation, and business education needs. They explore tomato varieties, equipment choices, and techniques for maintaining dough quality. The episode highlights the importance of collaboration and making informed decisions in these industries.

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

  • Join host Jim Serpico in this delectable episode of Bread For the People. Meet Sandy Smith, co-founder of Sandi's Breads in Palmyra, PA. Discover their journey from a home kitchen to a bustling bakery. Hear Sandy's baking expertise and the heart behind Sandi's Breads, offering 40 delicious varieties today. Indulge in their heavenly pastries and signature breads like Honey Whole Wheat. It's a captivating story of passion, dedication, and bread perfection. So grab your favorite loaf, tune in to Bread For the People, and join the remarkable duo of Sandi's Breads for a taste-filled adventure.

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

  • In the latest "Bread For the People" episode, host Jim Serpico chats with special guest Tom Stein, owner of Tommy Tacos in Long Island, NY, about food industry entrepreneurship. They discuss challenges like rising costs and explore solutions such as kiosks for efficiency. Tom shares his journey from fine dining to fast food and emphasizes quality and customer experience. This episode offers insights on training, business expansion, and new ventures, providing a mix of industry wisdom and personal stories. Tune in for a fresh take on entrepreneurship and culinary innovation.

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

  • In this engaging episode, host Jim Serpico chats with Joshua Grange, the mastermind behind Doap - the innovative silicon scrubbing bar for bakers and dough makers. Joshua is also a seasoned professional guitar player who has shared stages with icons like K.D. Lang and Beck.

    Their dialogue delves into the profound influence of ear training on musical skills and the art of embracing failure as a catalyst for personal growth. They also discuss the practical aspects of setting realistic goals, navigating career shifts, and the transformative power of the pandemic as a driver of change.

    From the intricacies of professional touring and studio sessions to insights on the evolving music scene in Nashville, they touch on the influence of parental guidance and the pursuit of balance and fulfillment in life.

    The conversation spans a wide range of topics, from the intricacies of professional touring and studio sessions to insights into the evolving music scene in Nashville. They touch on the influence of parental guidance and the pursuit of balance and fulfillment in life, as well as stepping out of comfort zones, seeking personal growth, and reflecting on the role of psychedelics in therapy. Through personal narratives and anecdotes, they shed light on the importance of camaraderie during tours, the versatility of skills across domains, and finding harmony amidst life's challenges.

    Tune in for a casual yet profound dialogue that sheds light on mental health, personal development, and the joy of embracing new experiences. This episode promises a blend of lighthearted moments and meaningful insights, offering valuable perspectives on life's diverse facets and the beauty of personal evolution.

    Learn more about DOAP here: https://www.getdoap.com/

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

  • On this week’s podcast, host Jim Serpico engages in a knowledge-packed conversation with Steve DeAngelis, a seasoned Co-Founder of MMP Creations, a media agency with a clear mission to assist brands in community building. In a world where everyone claims to be a 'Full Service Agency,' MMP stands out with its laser focus on delivering exceptional results through Video and Social Media.

    Jim and Steve discuss the nuances of brand building and community development for businesses, particularly in the wellness and food-oriented industries.
    They delve into the practical challenges that small businesses often encounter when investing in brand building, highlighting the real impact of budget constraints and the necessity for a customized approach based on the business's growth stage. They also stress the significance of fostering relationships and community through social media, cautioning against the allure of viral content and broad hashtags.

    Jim mentions a recent setback at a new farmer's market where an experimental sourdough didn't meet expectations. They talk about dreams and opportunities, with Jim recounting his journey in the entertainment industry and how seizing opportunities led him to his current path. Steve also shares his perspective, emphasizing that he pursued opportunities rather than a specific dream and delved into the complexities of prioritizing opportunities to achieve his current goals.

    Jim and Steve discuss their experiences in bread making, video production, and business development, emphasizing the common theme of embracing failure and learning from mistakes. They stressed the importance of perseverance and continuous learning, drawing parallels between the iterative process of perfecting bread-making and creating engaging video content. The discussion underscored the notion that success is not defined solely by immediate gratification but by the continuous pursuit of improvement and learning from failures. Finally, they share insights into the performance of different social media posts, using examples of attention-grabbing content and cautioning against excessive time spent on social media platforms.


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

  • In this Bread For the People episode, host Jim Serpico chats with Mike Pitera, owner of Pizza a Modo Mio and Pizza A Modo Cafe in Charleston, SC. Mike, ranked among the top 10 cheese pizza makers globally by the International Pizza Expo in Las Vegas, joins Jim to discuss various aspects of the food industry, entrepreneurship, and business ownership. Jim shares his weekly routine and aspirations of opening his first brick-and-mortar store. They reminisce about attending a pizza school in Hollywood, Florida, and Mike's 6th place finish at the World Pizza Championships in Las Vegas. The conversation also delves into the challenges of running a food truck business.

    They delve into the pros and cons of an open kitchen concept and offer insightful advice on buying businesses, cautioning against relying solely on brokers. The conversation underscores the significance of proactive, self-driven strategies in pursuing business opportunities, empowering the audience with the knowledge and confidence to take charge of their entrepreneurial journeys.

    Mike, a beacon of success, encourages Jim to consider moving from Long Island for a new venture, highlighting the immense rewards that come with following one's passion. Jim, filled with hope and encouragement, listens to Mike's advice with openness, acknowledging the potential obstacles involved in such a bold move.

    This episode offers valuable insights into the food industry, entrepreneurship, and business ownership. Jim and Mike share personal journeys and challenges, highlighting the importance of proactive approaches in seizing opportunities. It also touches on the uncertainties of making significant life changes like pursuing new business ventures.

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

  • In this episode of Bread For the People, host Jim Serpico speaks with Erik Fabian, the Co-Founder of Sourhouse. a company that helps people bake more sourdough bread by creating thoughtfully designed baking tools and inviting people to bake more often. Erik discusses developing a product to help home bakers improve the bulk-proofing stage of bread making. He explains the challenges many home bakers face in achieving the correct bulk proof and how their "DoughBed" product addresses these issues. The "DoughBed" is designed to create a consistent and warm environment for the dough to proof, allowing bakers to monitor and control the proofing process easily. The goal is to provide a tool that simplifies the baking process without taking away the artisanal aspects of baking.

    Jim and Erik also discuss developing products from the ground up, managing Kickstarter campaigns, starting a restaurant, taking risks, starting something from scratch, living in North Carolina vs. New York, and more.

    To support Sourhouse's new product

    Visit them at Sourhouse.co
    Kickstarter: https://www.kickstarter.com/projects/sourhouse/doughbed-by-sourhouse?utm_source=kickbooster-direct&utm_medium=kickbooster&utm_content=link&utm_campaign=f870ae45&ref=61slch
    DoughBed: sourhouse.co/doughbed
    Instagram: @lifeatsourhouse

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