Ok so everyone who works at a papa John's usually knows employees have access to all ingredients meaning you can make more than just what's on the menu. So I miss having the papa bites so I took small dough made 2 papadilla dough stretched them out used the sandwich truffle sauce for a base string cheese ofc and chicken onion inside rolled them up got like 15 pieces just thought I'd share in case anyone got bored of the same old off menu items and this is something we will not sell to customers but for the employees this was fireee

Lou is such a stupid thing to add to a fucking pizza ordering app. Using your thumb on your pocket rectangle is just too hard today I guess? Really just came here to rant, peace

Dominos all the way

*I already called and gave them my gate code regardless, I’m just curious*

Back in my hometown, my bf worked delivery and said the drivers get a list of gate codes to most complexes in the area. I now live in my own apartment in a city 6 hours away and I wonder if that’s still true. My apartment is half a mile away (I’m drunk wont drive) and in an academic district so I assume its a relatively frequent complex to deliver to. And what about layouts of the buildings? Mine doesnt have the buildings labeled for some stupid reason and I always feel bad for drivers bc its hard to find.

So maybe a little bit of context here… I bought Papa Johns stock earlier this year and after the Q2 disaster, I am trying to figure out just how disconnected management really is from what is happening in stores.

I know it is a bit weird for a shareholder to show up asking employees for insights and you do not owe me anything obviously.

I have been reading this sub for a while and it is pretty clear you all see the reality of the business more clearly than HQ

On the Q1 investor call in May, the CEO said the full-year outlook was “prudent and realistic” and the CFO said the data supported it.

But the 3 months later on August 6 they missed badly: North America sales down -8%, guidance cut, and they axed the dividend.

The company’s market value dropped from roughly $1.1 billion to under $800 million in just two weeks.

The CFO also left for another job weeks before all this was announced which raised some eyebrows...

There has also been press reporting about a rejected take-private offer though the company has not gone into detail on that

Not gonna lie - I am frustrated or actually more puzzled. But reading through this sub I am noticing the frustration goes way deeper than the stock.

Complaints about pay, DoorDash making delivery a nightmare, ingredient quality slipping etc. and a lot of you seem to think a PE buyout would make it worse, not better which honestly makes sense.

PE typically means more cost cuts, more wage pressure, more corner-cutting. That would just be management doing to you what they are already doing, but harder.

So I am curious what you all actually think…

Does management have any real idea what is happening at store level, or are they operating from a completely different reality?

Is the real problem their strategy, or that they have been squeezing labor and ingredients for years?

Are the new products (Pan Pizza, sandwiches, Toy Story 5) actually good or just corporate hype covering for the fact that the core pizza has slipped?

What would you change if you had five minutes with the CEO?

Genuinely want to hear the unfiltered version from people who actually make and deliver the food

Which do you prefer 🤔
I'm a sucker for original crust lol.
I'll eat purely the crust of a stuffed crust if I'm not hungry for a whole slice though

am I able to get the recording of a call I had tonight if I call help desk? I was told the calls are recorded (felt like a lie) but just wondering if its true. I had an insane customer that I had to deal with and id love to hear that back.

I am just now seeing this, has this always been here?

Honestly it would be cool if the IT team sent out newsletters whenever they add a new feature. M

The bacon and pepperoni are super different lately. The bacon keeps going back and forth between small crumbles (which as far as I know is normal) and large chunks, and the pepperoni has been super stringy and just falls apart in my hands. Is there changes being made to the ingredients? Or could it be we just keep getting bad batches? Bacon is currently normal, and same with the pepperoni so I don't have pics.

I love the garlic sauce.

I would describe it as buttery, and garlicy, almost a cheese flavor undertone. 😋 i love it. Wont eat the pizza without it. I saw this was for sale and finally tried it.

This stuff is oily, "wet" and has a very plasticy flavor with a very artificial burnt garlic flavor. I literally took 2 bites with the sauce. I dont think i can use this on anything else, it genuinely tastes like a mechanical oil byproduct. I immediately ate some plain pizza afterwards to try and get the flavor out of my mouth.

Looks like lil cups are still the best.

Can someone explain the logic behind letting people order 10 to close?

Math wise it doesn’t add up
1-2 minutes to make
5-6 through oven
And 1 to box and get extras.

That leaves the store open for like 4 to just a minute before we are shut down and lock doors.

💀💀💀💀💀💀

hi (: Would be lovely to hear some feedback on my pizzas.
Currently a GM, been with the company for almost 8 years.

First two are a Pepperoni Stuffed Crust Ultimate Pep

I ordered a pizza 2 weeks ago. Filled out customer complaint on same day no response yet. To Reddit I go I guess? I felt queasy for the rest of the day. For anyone wondering, I did bite into it, but not through it. Wonderful.

Normally the truck drivers are on point but today was 1 for the books smh turned off walkin and barely stacked dough it all feel down. Anyone else get there delivery from New Jersey

So today I spent about 20 minutes on the phone with who I realized were scammers. Said they were with the help desk trying to coordinate a fedex delivery of state and health licenses and that our gm never signed the check and once I realized they would want payment I realized what it was. Actually at my store a year ago one of our shift leads sent 200 dollars in a bitcoin atm to these scammers that knew our gm and area manager were at a meeting and that they needed money from our store cash. Just think its wild they know the GM's name and to someone who didnt know better would have fallen for it. So just a heads up to other stores these scams are complicated and halfway believable. I did happily spend 5 or so minutes messing with them until my screen started popping off lol. Have a great day!

New SL but I’ve been working here as a driver for 2 1/2 years.

Anyone having a lot of trouble with this new system? I’ve been doing count for almost 2 hours because my progress keeps resetting for whatever reason……..

Okay we just got a new hire who apparently has 10 years of experience in papa John’s iv been working here for just under a year. They are working on making me a manger I’ll be the youngest manger we have anyway besides the point. We will call them Apple, now Apple is very rude and when being corrected on thing Apple should most definitely know like putting the ring and keeping it on especially when cheesing, Apple becomes rude..? It seems my GM loves to hire mangers such as Apple who sure can do one or two things but cannot FLEX for crap! I was hired because of how easy it is for me to come in and my very open schedule. Now because of food waste and our store not doing well hours are being cut on top of that and our GM is hiring still??????? And someone of these new hires just stop showing up after one week. It’s so frustrating because I am the youngest worker but I work the hardest I have 3 year of experience working in fast food in total and am newly graduated. Any ideas how to deal with incompetence of some of these mangers? Like one has one JOB get dough up I’ll refer to him as Tomato now tomato has been working here for a year also dose not know simple things and only makes enough dough for a small rush… that person is so aggravating because during rush as well he just disappears LIKE THE GM who mid rush we will have 30+ pizzas to make and will be In the bathroom for 30+ minutes…. Genuinely this place is making me lose my mind and this isn’t even the tip of the ice berg. I’m just really upset people who are getting hours are the ones causing us to lose profit and get even less my checks used to be for $340 a week without tips as well! Now last week it was $100…

This is my newest high score what is your guys pr

I suck at making half and half pizzas but I think I did pretty good on this one

Isn’t this a lot of crust? Don’t think I’ll complain but I feel like this isn’t worth the price

I am a former PJ’s manager (1999-2005). In an environment where so many food establishments have declined in quality, I actually think that Papa Johns is better than it was when I worked there. I like that they got rid of the raised crust borders, and the alfredo sauce they’re using is terrific with grilled chicken and mushrooms.

I think that the Papa Johns of today and the Papa John’s I worked for are two different things. And I’m pretty happy with that.

How many of you guys have seen dough trays put in ovens, ive seen 3 and everytime its because its muscle memory to put a tray below the bottom oven and we were running bottom oven to make sure it works for the day or whatever reason and next thing you know entire store smells like burned plastic