I used to work for a Union – and I can tell you that when it came to “Brown bag” (lunch) meetings, the Little Caesar’s menu was by far the best to way serve the needs of our members. Just the fact that Little Caesar’s offers so many different types of pizzas was an enormous help. If you are trying to feed 50 hungry warehouse workers, or 30 office-staff members from the local college, there is going to be something for everyone on the Little Caesar’s menu prices.

Little Caesar Hot-n-Ready pizza

As a union representative, I had a limited amount of time to get the information out to our members. Some of our members only had half-hour lunch breaks. With the Little Caesar Hot-n-Ready pizza option, I could grab a bunch of pizzas, and go. Little Caesar offers deep dish, thin crust or even a soft pretzel crust, so there is something for everyone. The Hot-n-Ready menu includes Pepperoni, Cheese, or the soft pretzel crust cheese and pepperoni pizza. Other pizzas that are ready in just minutes include the “Three Meat Treat”, “Hula Hawaiian” and the “Veggie Pizza”. There are even cheese free pizzas for the lactose intolerant, and, for those who need “glucose free” food, there are chicken wings. Something for everyone.

I keep saying “something for everyone” because, in a staff meeting (or a union meeting) you want people to be concentrating on the message, not on the fact that they can’t eat the food. The Little Caesar’s menu solves that problem. They have great pizza’s, soft drinks, dipping breads – and so many choices that you can keep everyone in the meeting happy. Their pizzas are hot and ready, so you can blast in the door and grab them, or order custom pizzas ahead of time. The pizzas will be ready and waiting for you. And their prices are very reasonable.

If you have to feed a crowd, and you are tired of ordering 50 individual “box” meals, then go with the Little Caesar’s menu. I did – often – and I was glad I did. Little Caesar’s saved me a lot of time, they saved the Union a lot of money, and everyone had a great meal.

By Linda Fryant