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

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

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.

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

    OCT 14

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

    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.

    43 min

  2. SEP 30

    Virtual Kitchens Unleashed: Inside Kirk Mauriello's Profit Secrets

    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.

    57 min

  3. SEP 16

    Zingerman's Secrets: Amy Emberling's Artisan Baking Journey

    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.

    49 min

  4. SEP 9

    Cheesesteak Royalty: Frank Oliveri's Reign at Pat's

    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.

    31 min

  5. SEP 2

    Jim Serpico Unfiltered: Taking a Break From Your Food Business Is Important

    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.

    40 min

  6. AUG 26

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

    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.

    57 min

  7. AUG 19

    Siler Chapman: From Laundry Room to King of Fire

    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.

    43 min
  8. Bread, Fire, and Salumerie: Inside Angelo Competiello's Culinary World

    AUG 12

    Bread, Fire, and Salumerie: Inside Angelo Competiello's Culinary World

    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.

    47 min
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About

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.

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