Finally, we got all new signage as our old ones were ridiculously dated. In my opinion not having pictures is a bad move and pretty disappointing. It's appreciated that they're oversized instead of what I'd normally expect but a ton of big numbers plastered all across the wall has made it kinda confusing and hard to train my new hires. Can't imagine the reason other than to save some money.
From an employee perspective
Something I've noticed in maybe the past 3 months is that the crust is significantly worse to the point where there's no point to ordering papa johns (which I've preferred for literally 25+ years over pizza hut/dominoes). Was there a change at all? In general the crust is crispier and way less 'puffy' than before. Did my store change, or is this a change coming from corporate?
I am trying to order pizzas for my students' last day of school and the promo code for Wacky Wednesday is not working. Anyone else having this issue?
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Hey everyone, im new to papa johns and getting brought on as a shift lead, any tips as someone coming in to learn everything but training to be a shift lead as well? I've done a couple days on cut and make line but am just worried about the responsibility of being a lead and learning everything like im brand new, im doing my videos right now and helping out, but in a couple days after my last day at other job ill be training with my gm for a month or so, is it that complex or will I be alright?
How many pieces of cheese are yall putting on when you make it? Is it two sliced in half ? Or four folded slices? My manager and i got into a heated argument over it lol 😂
So I recently started doing the pizza dough by hand, and honestly I am going to do that for now on. The store doesn't require me to use the machine, so I am free to practice this as I make orders. My last goal is to learn how to spin or toss. I can spin my dough for a few seconds but I want to spin it much longer. Once I do figure it out, I am probably going to dip from Papa John's. I like making food, but the stress lowkey isn't worth it, for the franchise I am working with 😭. Image one is normal pep, Second image is stuff crust and last one is normal half pizza
My friend/co worker sent me this photo did they cheap out on the cinnamon pull apart because it looks horrible
But I do think there's room for improvement. The bread is good. The main complaint I see is that there's not much filling in them and I agree somewhat. If they raised the price by $1 and put 10-15% more stuff in them, I think that would be better and they would still be affordable.
To the delivery drivers out there, any advice? Recently got the job and I meet for my first day tommorow, is the wear on your car bad or is it not as bad as people are saying?
Those are supposed to be cheesesticks.....which last I knew, didn't have a crust around them, right? It's been a minute since I ordered from Papa John's, but they don't look like the ones on the app.
Basically sausage only toppings with extra sauce and well done. What's your opinions on it?
Decided to make my son & niece mini stuffed crusts out of small dough! They looked so cute😼
as the title suggests i’m hungry, on top of that also on my period and therefore am making it 10x harder on myself as nothing sounds satisfying. i’m limited to just the ingredients in the store and as someone that’s been stuck here for years, thats a tragedy in itself.
anyways if anyone has go-to snacks or ideas i would very much appreciate
should probably add that im an employee i dont just live in the walls or anything
and yes i do plan on paying i just dont know wth i want
To those of you who ordered pizza with the clean cut option, what was it like when you tasted it? For me, I just ate slices of pizzas today with said option, and the taste was indistinguishable from regular cut pizzas.
What do you guys do to manage cheese?
Do you guys take cheese out of the walk-in when the truck comes in and put it on a table at room temperature and let it sit for about an hour and then put it back in the walk in?
Also, do you guys also take it out of the walk-in and leave it out in room temperature on the day that you actually use the cheese.
I just want to make sure what’s the best approach to ensure quality cheese, while also making sure we get the best yield for our cheese too. And to make sure that cheese is especially not frozen.
For me. I started liking Papa John's when I was in Elementary school when they used to be selling it outside the library building.
When i moved out my parents house i took a bunch of movies with me for the sake of taking them. My mom had this habit of buying DVD's, but would never watch/open them, so a bunch of them are still sealed, but this is the only one that i noticed had a promo on them and got curious.
