An Interview With An Original Slyce Employee — Collin Scheer
The pandemic has changed the way we all operate. Going out to dinner with friends can now feel like a moderately dangerous ordeal, going to work can feel even more exhausting than before, and somehow time seems to be going by at a simultaneously rapid and lethargic pace. And yet, even as we manage the undeniable frenzy of 2020, there are still plenty of beautiful things to celebrate — for example: pizza!
More specifically, we still have Slyce Pizza Co to be super psyched about in the midst of all this craziness. Slyce has managed to maintain a steady flow of revenue throughout the pandemic, adapting by providing delivery through a third party, and steadily increasing whole pizza pie sales. Just like most small businesses, Slyce has had to adjust to the ebb and flow of the ever-changing circumstances, but there are few restaurants as hardworking and unique as Slyce Pizza Co.
I sat down with former employee, Collin Scheer, to get an inside look at the past, present, and future of Slyce. Scheer, who was hired onto the Slyce team when it had first opened in Fort Collins back in August of 2014, spoke about his experience as being one of the first official hires for the restaurant, some of his favorite memories from his time there, his impressions of Slyce as time goes on, and what he’s up to now.
CUMMINGS: So when do you start working at Slyce? Why did you decide to work there?
SCHEER: I started working at Slyce at the start of the fall semester in 2014 going into my sophomore year of college. I was fortunate enough to have earned a scholarship on the track and field team at CSU, but it did not cover everything so I needed to earn some cash as I was paying my way through college.
CUMMINGS: Must’ve been tough!
SCHEER: Yeah, some of the biggest challenges were balancing my track and field schedule, school, and then subsequently finding time for work. Luckily, Jeremy [Jeremy Tand is the general manager and co-owner of Slyce] understood my position and worked with me on getting me the hours I needed, while being flexible with practices and travel. Definitely was a lot to manage, but was fortunate to be able to make it all happen. Also — in the early days, Slyce did not have AC. So you can imagine at the height of summer, it would get pretty toasty in there with the ovens cranking out fresh pies all day.
CUMMINGS: I’m sure that was tricky, wow! Do you stay in touch with the people you worked with?
SCHEER: Yes, Jeremy and I still hang out from time to time and I wish we could more. As for other employees, not so much — just like other communities you have in college, people go their separate ways while being able to look back fondly on the shared memories. Always great to stop in at Slyce from time to time to see some new and familiar faces.
CUMMINGS: I’m sure there are plenty of memories to go around with all of you — do you have any favorites?
SCHEER: Too many to count honestly. Like at any place you spend a considerable amount of time and with the same group of people — you’ll make some good memories. One that comes to mind is Halloween, 2016 (zombie crawl night in Fort Collins). Came dressed as Jeremy, and pulled it off perfectly by accurately guessing which shirt he was going to wear to work that day. Again, a testament to how well you get to know the people you work with. Especially in the early days when we did not have a lot of employees. Often found myself and Jeremy working almost too much together.
CUMMINGS: From what I’ve seen, Slyce has an incredible work ethic with regard to practically everything. That has remained true even throughout this whole pandemic — perhaps even more so! How do you think Slyce has done operationally amid the current circumstances?
SCHEER: Like any small business, adaptability and thinking outside the box is key. …and if anyone is good at that, it is the Slyce Crew. From the looks of it, they are doing great despite the tough conditions the industry is facing. I can’t speak too specifically about the operational differences, but I am sure things like standard operating procedures and employee training have been honed in over the years. I was fortunate to be a part of Slyce during its infancy, and watch the company go from “that new place on the corner” to one of Old Town’s best.
CUMMINGS: Do you think it’s the best pizza in town?
SCHEER: 100% I do. Can’t speak for the other pizza joints around town, but seeing the inner workings of Slyce — you gain an appreciation for freshly prepared ingredients and the thoughtfulness that goes into every single pizza that goes in the oven. Literally everything is made in house; which is why it’s so delicious. You will not find frozen food at Slyce.
CUMMINGS: It certainly sounds like you were a major part of Slyce’s kickstart! How long did you work there?
SCHEER: I left Slyce at the end of the year in 2017 to pursue a ‘big boy’ job. Things were starting to get more serious with my now wife, and figured it was time to move on and get settled into a career path. I am now an account executive at a company called Agworld. We provide a digital solution to help farmers and their advisors collaborate and manage their operations through a cloud based platform. This is not to disregard the effort Slyce /Jeremy makes to establish Slyce as a practical career path for their employees (and done a great job at it). Slyce is so much more than just a pizza shop — it’s a brand that can complement your passions. Jeremy makes everyone aware of this.
CUMMINGS: I don’t think anyone could deny the diligence of Slyce — it’s made quite the mark here in Fort Collins! Do you have a favorite slice?
SCHEER: My favorite, or my go to slice? Favorite would be the Manhattan Project, but probably not the healthiest option… considering pizza was a staple in my diet, I settled for a daily BBQ chicken pineapple.. you know, to be healthy. But really, I ate pizza almost every day. (I always imagined having a Slyce logo on my uniform at track meets).
Throughout our discussion, it was abundantly clear that Slyce holds a special place in Collin Scheer’s heart — the way he spoke about it exuded true pride. In the world of business, nothing says a job well done like a grateful employee who is proud to wear the brand on their back (even if it was only an imaginary one in Collin’s case!)
