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.