If you caught the January issue of Pizza Today, you probably noticed the article that detailed last year’s Slice of Hope charity bike ride. With the help of approximately 200 pizza companies across the United States, Slice of Hope raised $100,947.46 for the Karen Mullen Breast Cancer Foundation (and counting … checks are still coming in).
As a new cyclist and someone who has seen loved ones suffer from breast cancer, the Slice of Hope campaign was quite gratifying. I want to help end this terrible disease, and I’m honored that so many Pizza Today readers felt the same way and supported the cause last year.
I’m hoping you’ll do it again in 2012. Just like last year, I’m in the process of putting together a small contingent of cyclists. We’ll go from Point A to Point B, mostly for fun (truth be told), in an effort to rally the support of pizzerias nationwide. By banding together as an industry, we make a difference in more ways than one. For starters, we help battle a deadly disease that has cut short so many lives over the years. But beyond that, we do something for ourselves, too — we show America that the pizza industry is the most caring, giving segment in all of foodservice.
If you think that doesn’t matter, think again. I have a pile of letters and e-mails on my desk right now from Slice of Hope participants. I read them from time to time for inspiration. One operator says he had his best lunch ever — by 40 percent. Another had a customer give him $200 for Slice of Hope. This patron lost a loved one to breast cancer and kept thanking the pizzeria owner profusely for taking part in Slice of Hope.
There are countless more stories just like this. This summer, as we lead up to Slice of Hope 2012, I’ll share some of them with you in the hopes that you are inspired to find your own unique way to make Slice of Hope a blockbuster day for your pizzeria.
INTERNATIONAL PIZZA EXPO 2012:
Next month, the “Show of Shows” returns to Las Vegas. If you haven’t already registered for International Pizza Expo, there’s no time like the present. What’s better than 10,000 pizza professionals under one roof, sharing expertise, tips and proven, profit-boosting tricks?
While you’re there, please take a moment to stop by the Pizza Today booth and say hello to the editors, photographers and designers. We look forward to it every year.
Jeremy White, editor-in-chief