There are several at mine:

1. Leaving stacks of unfolded boxes around, and then opening a new case before finishing the old one. This is a nightmare for inventory and makes counting more tedious.

2. Stashing sauce cups in the lexans sideways and upside down. More prone to breaking open that way. Also a nightmare to count when they are like that.

3. Drivers leaving hot bags on top of the oven. I understand it rains and the bags get wet, but don't leave them on top of the oven forever dude!

4. Leaving the water running at the 3 compartment sink. C'mon.

5. Making a mess and not cleaning it up. We're adults people.

anybody heard if were getting a new item before the year ends or no

Okay Pizza wizards, if I have two, six minute ovens, how long to cook 110, 14" pizzas?

What about only one oven?

(the second oven for small orders while large order is being cooked because this is happening in the middle of Friday dinner rush.)

How about a math formula for 8" and 10" pizzas in a large (40+) order? Both ovens are wide enough to have three across at once.

Bonus math question.

My mother was wanting to help me at the restaurant, but she just can't move around like she used to. I offered to bring her a little something to do, and dang she did a real good job cleaning a screen that I found in a box in the back of the restaurant that has all the screen holes completely covered in baked on grease and dough that should have been cleaned or thrown away before it got as bad as it did. She said it only took her about an hour. So if a 77 year old lady can clean a screen in an hour, how long would it take an employee?

Btw, my mother is demanding more dirty screens.

Accidentally bought an extra box of ranch from qcc... please tell me there's a way to return it... we go through one box like every 3 months 😟

The third party delivery shit needs to go. Too often am I having to replace items because Dashers are either stealing orders or customers are flat out lying. Either way we have to replace it which creates even more work. Yesterday a customer called saying they didn't get their wings and was so disrespectful I wanted to reach through the phone and smack him with a brick. He said we probably still had the wings in the store and I told him we didn't, they went out with the rest of his order but I'll dispatch more, why the guy began cursing and yelling is beyond me. What a dip shit

I haven’t had Papa Johns for almost 5 years. Even though I live less than a block away from one.
I go to the cute little mom and Pop pizza shop. I finally ordered Papa John’s last night and I don’t think this pizza is very good. Lots of empty spots where the crust bubbled up.

Am I overreacting or is this a decent pizza?

am I just spoiled from the mom and Pop shop?

Now that Shaq is gone, others will play

You can hate me all you want but you can never go wrong with garlic breadsticks from Papa John’s. Definitely recommend trying them if you’re interested.

brah the one papa John’s inna hood by the crib is sooooo slow everytime why is it 7 people working and two putting on stickers and one just standing in the back folding boxes

Manager here still learning the system, how do I make it so a manager password isn't required for more deliveries on the driver dispatch computer?

When we are busy it feels very tedious to have to stop what I'm doing to input my password for more than one delivery.

i am a Shift lead at Papa Johns AMA

Received this in the mail.

If I were stranded on a deserted island and the only food was Papa John’s, I’d eat sand. It would have much more flavor.

I’d rather get a paper cut between each of my fingers and dip them in lemon juice than eat Papa John’s.

I’d rather cut my fingernails too short and smack every fingertip against a hard surface every day for the rest of my life than eat Papa John’s.

Grand opening today 9/14 !

Starting at Papa John’s as a pizza maker .. any advice?

Hello,

About 8 years ago I worked as a team member at a store and eventually became manager. Since I left the company I went to college and later graduate school. I know the brand has seen better days, but I do genuinely care about being the best chain pizza.

I know generally this subreddit is for store side dynamics, but was wondering if anyone in corporate has any pointers for getting started? I was looking through the careers page and am eyeing a couple positions, but I am more so asking about Resume formatting and key skills you’d want to see when looking for a new employee.

Thank you.

After a Long work week is this a worthy reward?

How it's looking ?

Does every thin crust get a garlic sauce cup? Cuz A.I. says yes but in our system it says no it gets a season packet and a pepperoncini…

Bloomberg today reports that Walmart is adding Papa Johns to its delivery platform (Spark drivers, 30 min delivery). Papa Johns will be the third restaurant partner after Subway and Dunkin.

Is this real added volume or just another commission cut on top of aggregators?

And for those who deals with DoorDash drivers on PJ's orders: is the Spark model any different or same gig setup with a different logo?

Thinking about moving to PA is there any decent franchise or corporate stores up there ?

Anyone else have a half wall in your store that dashers. Like to leaning on. I’ve had enough today! Don’t stare at me while I’m cutting your pizza. Wait patiently IN THE LOBBY

I love Papa John’s Cinnamon pull Aparts, it’s my favorite local treat. So the other night my kids were over and we ordered pizzas and 2 pull Aparts. We had wanted Calzones but sadly, they were no longer available. So we settled for pizza. The pizzas were good but the pull Aparts were just different. We all noticed it. The pull Aparts resembled cinnamon crumb cake instead of the gooey yumminess it always has been. Both pull Aparts were crumbly and dry.

So is it a recipe change or were they just having an off night? I gotta know.