News you can trust since 1817

Popular Edinburgh pizzeria offering half price pizza to hospitality workers

The popular restaurant in the Capital is offering half price pizza to anyone working in the hospitality industry.

Published: March 16, 2020
Categories: ,

As the coronavirus outbreak gets steadily worse, businesses are doing what they can to help out their local communities, as the team at Civerinos Slice is proving - by offering half price pizza to those in the hospitality industry.

Concern is growing for those on hourly or zero hours contracts, who may have to cut down on work or lose out on shifts as more people stay indoors. Civerinos Slice is offering some good news for those affected.

Posting on their social media, the team said: “We know how deep this is cutting for everyone in the industry, and the impact on the hourly paid hero’s that prop up workforce will cut deep unfortunately.

“That said, while we can’t control the destination we can damn sure change the journey.

"We can’t pay everyone’s rent and bills sadly (sanitised hands, not wands), but we can show some from the heart Slice love, so…HALF PRICE SLICES & TAKE AWAY PIZZA FOR ALL HOSPITALITY INDUSTRY. Hit us up, and we’ll get you fed to put a spring in your step, and a smile on your face.

  Edinbane Lodge sets sail with special pop-up restaurant on board SeaflowerSkye

https://www.instagram.com/p/B9xLMo4jwjm/

“The only way we get through this is together, and we will keep doing all we can to support the legends who make everyone’s lives better every single day.”

All the company asks is that hospitality workers looking to claim their half price slice or pizza tell them where they work and ‘they will do the rest.’

The pizza bar is known for is creative attitude to pizza, and last year offered to turn leftover chocolate Easter eggs into dessert calzones - with proceeds going to Edinburgh North East foodbank.

Scran episode 14: Inside five star dining - with executive chef at Gleneagles Simon Attridge

Tags:
Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

Let us know what you think

comments

©JPIMedia Publishing Ltd. All rights reserved.
Cookie SettingsTerms and ConditionsPrivacy Policy
crossmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram