Make the most of the season by following these simple guidelines
1849 Grant Blvd, Syracuse, NY, United States
The new season is a great reason to make and keep resolutions. Whether it’s eating right or cleaning out the garage, here are some tips for making and keeping resolutions.
Make a list
Check the list regularly
Reward yourself
Think positively
Lists are great ways to stay on track. Write down some big things you want to accomplish and some smaller things, too.
Check the list regularly
Don’t forget to check in and see how you’re doing. Just because you don’t achieve the big goals right away doesn’t mean you’re not making progress.
Reward yourself
When you succeed in achieving a goal, be it a big one or a small one, make sure to pat yourself on the back.
Think positively
Positive thinking is a major factor in success. So instead of mulling over things that didn’t go quite right, remind yourself of things that did.
Thanks for reading and have a slice day!
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!
First of all, thank you for supporting our family-owned business. We have been hit hard by the effects of quarantine measures and truly appreciate your continued business. The first thing we want you to know is that it is always better to order directly from our restaurant either by calling 315-474-FOOD or by placing your order on our website, as third-party apps can charge exorbitant commission fees. Some of these delivery services have also engaged in unsavory practices. Grubhub and Slice have set up dummy websites to look like they come from Peppino’s in order to intercept our orders and then they charge us a very high commission percentage. When ordering directly through us, please keep in mind that we are under tremendous pressure trying to keep up with the changes we are required to make. The economic impact has been very stressful for all involved so please be considerate when you place an order and know that our counter staff is doing the very best they can. If you have a special request, please let us know. If there are mistakes or delays, keep in mind that we are only human and forgive us. We promise to always make it right. Lastly, if you enjoy our delivery services know that our delivery drivers are especially vulnerable during this virus, and they rely on this work for their livelihood. It’s important that you tip, and if you are able to, tip generously. A 20 percent tip is normally the standard. Especially now, it’s a good idea to tip even more (if you can!) Our delivery drivers are literally risking their health and safety putting themselves in germs way so you don’t have to! Click here for a terrific tipping guide: https://www.aarp.org/money/budgeting-saving/info-2020/pandemic-tipping-guide.html
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!
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