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9 | W aterloo C hronicle | T hursday,July 15,2021 w aterloochronicle.ca 500,000th parcel delivered Milestones in business often come after years of service, but Metroland Parcel Services has proven it is a cut above. Recently the business celebrated its 500,000th parcel delivered, a landmark number that the company expects to double by the end of the summer season. In November 2020, Metroland kicked off its game-changing parcel delivery service in Ontario, utilizing its historic infrastructure and trusted expertise to significantly lower the cost of quality delivery. Since that time, Metroland Parcel Services has paired with more than 40 retailers, including lucky number 500,000: Henry's Camera. For more information on this reliable and affordable final-mile courier, visit metrolandparcelservices.ca. Landmark delivery after seven months in business Don't sit on your deliveries until it's too late As more and more consumers shop online, you'll need to be prepared for your business' online order boom. The time is right to sign up with Metroland Parcel Services for affordable, trustworthy and dependable last-mile delivery. Visit our website at metrolandparcelservices.ca Scan for more information ate a Philadelphia quick- service and late-night food experience. "We've tried to create an authentic Phila- delphia cheesesteak," says Al. He says the ribeye steaks for the cheesesteaks are from the City of Broth- erly Love along with Amo- roso's breads, a Philly sta- ple since 1904. (The cheese curds for the poutine come from Quebec.) "It has to be ribeye for the cheesesteak as well as Pro- volone and American cheese, onions, mushrooms and sauce. We want people to have an authentic experi- ence with the food," he says. A host of ingredients from olives and green pep- pers to jalapenos and ba- nana peppers can be added, along with a wide variety of sauces (I went with the Philthy sauce, and jalape- nos gave it a nice hot bite). The finely sliced meat is dropped on the flat-top, chopped further, crisped and seasoned. Watching the cooks, you'll see the squirt of water on the grill and the lid technique ap- plied to steam and melt to- gether cheese and ingredi- ents but also to create tex- ture. The bun is soft and sup- ple -- and gets drippy. Al uses social media regularly to connect with the community. "Making money is of course important, but I like to bring joy and happiness to serving people. And we try to support and help peo- ple in the community wherever we can," he says. Philthy's certainly con- nects you with the joy of a drippy sandwich, Al is the first to admit. "It's a very messy sand- wich. It's Philthy. It's not clean to eat. It's a sloppy de- licious bite of heaven." Yo. Grab lots of napkins. Andrew Coppolino is a Kitchener-based food writ- er and broadcaster. Visit him at www.andrewcoppo- lino.com OPINION Continued from page 8 The menu counts a dozen cheesesteaks and about two dozen poutines, along with foods that reference both Broad Street and Rocky Balboa, writes Andrew Coppolino. Philthy Philly's photo SCAN THIS CODE for more local stories.