We have sliced our pie's into small strips since 1968. When John bought the business in 1995 he started cutting the pies into traditional triangle slices and people went nuts! They wanted the strips back. It's been that way ever since. Four to six inch strips of pizza are not only easy to grab and eat, but they are ideal for dipping. Of course, if you want it cut the traditional way, just ask for the "pie cut" when you call. One of the best parts about the triangle-cut pizza is the equal size of slices. A majority of slices will remain the same size and the pizza is cut down into equal parts. But any way you slice it- our pizza is the best!

Peppino’s Catering Company has been in business on the Northside of Syracuse for over 50 years, weathering natural disasters and economic downturns, but I have never seen a disruption like the one caused by the novel coronavirus. The global pandemic has brought much of daily life to a standstill, forcing businesses to adjust and adapt to a new reality of restaurant closures, canceled events and telework. The catering business has largely ground to a halt as weddings, conferences, graduation parties and meetings are called off. I've seen a "huge decrease in business" — before COVID we were doing anywhere from 40-60 catering orders per week, now we are lucky to have 10-20. We had to get really creative in our ideas and marketing. Increased precautions in the age of coronavirus mean the dishes will be presented differently. Instead of a buffet-style setup, we will be individually wrapping meals upon request, both hot and cold. We prep a little differently, we package a little differently and we deliver a little differently now. Everybody can just grab and go, rather than having 30, 40 people touching the same serving utensils. We're just trying to get the word out that pick up and delivery are still a viable option. Home-bound workers and their families, for example, can order a supply of lasagna to keep in the freezer for the weeks to come. Or with our remote program companies can give their employees a monthly food ordering stipend and we will put the orders on account and bill them monthly. With a raft of cancellations, as well as future orders no longer coming in, catering business for my clients is already down a quarter of a million dollars. Still, through all of it I hired a new Sales and Marketing Executive, Office Manager and several new drivers for the contact free delivery options. I will continue to look for other innovative ways to bring in business and help the community, too. In September we donated over $900 to Hope for Heather for their mission to cure ovarian cancer, and for the month of October we are donating to breast cancer research through our pink box campaign. Thanks for reading and have a slice day!