i used to be a driver for papa johns about 5 years ago. in a way i miss it. it was fun and i loved our customers. making the pizza was almost a science. i used to be a real chef before working there and i used to take the screens from the oven by hand. i always had to tell the new guys to not copy me, lol. i had nearly 2 decades of experience that allowed me to be able to do that. i had better pizza, but papa johns was and still is worth it to me. also i never found a pizza that is better cold the next day as papa johns is. PS: i love the PI-day upload being pizza.
This explains why for the last few years, Papa John' crust has been different, flatter around the edges, harder, almost crispy. It used to be fatter, doughier, nice. I complained once, with pictures, and they sent me two new pizzas later, but they were the same. It's a bother because that is the part of Papa Johns pizza that I crave.
Used to work there. They added machines that roll out the dough much faster, which seems great until you realize it can't make a good crust like when you do it by hand. Recently, Papa John's has started to shift to quantity over quality in my opinion.
I guess their current formula isn't to your liking. If they change the formula to fit your taste, someone else is gonna complain. I guess the inconsistency is something that's beneficial. If a store is making something to your preference, you can stick to that store.
My family never ordered ANY pizza besides Papa John's because of the quality. We moved to a different state around when Papa John's changed the dough, but we didn't know about that. We just assumed it was because this different store didn't make it the same way. So we tried a different store...and another store...and all three of them were NOWHERE even close to being as good as back in the day. Now, we only buy pizzas from small town places with verified reviews for authenticity and quality. No Dominos, Papa John's, Pizza Hut, Marco's, none of that
they always raw and doughy in the middle... 3 different stores ive been to are like that now. i gotta say well done jus for it to b finished. and that stuffed crust can make u sick raw dough served and the cheese never hit safe temp
My aunt used to be a supervisor at one of these plants. Talk about free dough. Always had dough in my freezer. Once they hit their mark for the day. All extra dough was tossed or the employees took it home. Topping once they hit 1 week before expiration it went to the trash or employees.
I worked for a Domino's franchise in the late 80's through the mid 90's (high-school and college years for me). Our goal was a start-to-finish time (start at the make-line to oven) for any pizza was like 75 seconds... without those machines. Amongst other competitions, one corporate and franchise one was the "pep time" - a large (16") pepperoni pizza start to finish by one person (dough pulled from tray, stretched, slapped, screened, sauced, cheesed, topped and then placed on the oven coveyor). My best was 38 seconds.... no where close to the world record! 😂 My store's (at the time) record was 275 pizzas in one hour. My forearms looked like Popeye after working dough like that for a few years!
My favorite pizza place in town is a small place run by one guy and his kid. First time I ordered there I asked on the phone how long before the pizza would be here and he started yelling “it’s done when it’s done you get it after I make it” then he mumbled something in Italian and hung up. Pizza came about an hour later. Best pizza I’ve had
It's frozen (or used to be) & would slightly thaw out enroute to the store. Used to need 24 hrs in the store fridge before we'd use it. So much wasted cheese & pepperoni on the make line.
@@Barneys69Ruiz it's called exaggeration As someone who's worked in a papa johns, yeah its colder than most walk in coolers, but it's definitely NOT a freezer.
@@TheMagykKonch It kills a lot of germs, but some stuff can survive being boiled/cooked, depending on the temperature. I wouldn't always bet on that being the cure-all for poor food prep. Besides, when you take food safety tests for certification in many states, they tell you not to wear crap like that and to keep your nails short and clean if you're not wearing gloves. I don't know where they're at or what the laws are, but that's still gross.
@@user-sk5zu9qf6wsanitising your hands isnt gonna last you a whole work day. it needs to be done throughout the day or your hands will just get dirty again
I work at Papa Johns. We are required to wash our hand constantly. We wash and sanitize our hand as soon as we come in and after touching anything that could contaminate food, aka money, face, trash, etc
The docking of the pizza is for the hot air to flow through the pizza and cook it more evenly. Also it eliminates bubbles from forming. These 2 key items were not mentioned in the video.
Switching the wings packaging is convenient for the workers, but companies like Papa John's always do the bs of saying they're climate friendly while switching from carboard and tinfoil to plastic packaging which is way less climate friendly.
Newer forklifts have computer screens detailing what storage location each item is at. Some can also reach a pick with more precision and ease than older models.
Idk about the US but Papa John’s is prob the best pizza in Korea. Every other chain like pizza hut, dominoe’s localized it to cater to Korean tastes, and needless to say some of it arent even pizza lmao. Kudos to Papa John’s for making actual pizza in Korea.
@@ElysetheEevee Well, a lot of pizza franchises dont seem to use tomato sauce the way the US does? It looks and tastes kinda like watered down ketchup(except papa johns) Also places like Dominoe's here uses barbeque sauce, some mayonnaise base sauce instead of tomate sauce on some of their menus....
I can't believe that at 4:24 this guy said that they have people come to work on their day off for a video that's gonna end on the internet. That's a bit of a slip for such a large company.
That's a franchisee problem and it happens with all the big chains when they speed up the belt. But, Papa Johns does give a "well done" option for online ordering.
@@cshubs Fair enough, Thought you were just wanting it a lil more cooked because your a regular at these disgusting dominos spots not even cooking it will save the pizza.. But since your from new haven Your lucky lol
I make my pizzas at home most of the time. I know the Pizza Hut where I live will go out of business and dominos I'm not sure of but Little Caesars is always packed.
Managing money is different from accumulating wealth, and the lack of investment education in schools may explain why people struggle to maintain their financial gains. The examples you provided are relevant, and I personaly benefited from the market crisis, as I embrace challenging times while others tend to avoid them. Well, at least my advisor does too, jokingly.
Most people stay rich by spending like the poor and investing without stopping then most poor people stay poor by spending like the rich yet not investing like the rich but impressing them
The problem with every. single. Test Kitchen, for every Food company is the same.. The Test Kitchen, is completely 100% Functional, and in Pristine working condition... "This machine can do it right the 1st time, and the 1,000th time." You'll NEVER find 1 actual operating Store, that is like the "Test Kitchen". ... 75% of the Machines are "kinda broken", and very RARELY are consistent.
I worked at a papa johns in early 2021, i had no idea those dough spinners were only a year old at that point! Also yeah I HATED boxing the wings like that. So sticky I wish I couldve been there to experience those new boxes
In Huge Agreement that 🍍🥓 do belong on pizza and it is a Canadian invention. Made the First time in Hamilton Ontario Canada in 1958🎉🎉🎉🎉there is a story to this BI might be interested in too
Mexican restaurants seeing Papa John’s say they basically reinvented the tortilla press 👁️👄👁️ Everyone when he said they basically reinvented plastic containers 👁️👄👁️
Disgusting.. Its not even hard to make a real delicious pizza with real ingredients.. And less people loose there jobs.. They want us to eat this bs and get rid of the local pizzeria's to reel in all the money for them.. They are trying to drive out all the local business's that make REAL FOOD and replace with robots that make pile of shh weird textured for their own benefits.. Im so sick of it
I work at Papa Johns and the walk in coolers we have at stores are also like that and they are above freezing. After being in there so long you really start to get cold even if it's not freezing
The dudes working in the "test kitchen" have the most basic ideas and somehow these ideas are only coming up in recent years - but i bet they are way overpaid compared to the workers who actually do all the work that keeps the business running.
@@RudieObias yeah but look at what they came up with, just replaced the cardboard and foil with a plastic box and oh look at this amazing hole to hold the sauce. Its a total joke dude, and the fact that these ideas werent already thought of and put in place like 20 years ago makes it an even bigger joke. A machine to stretch the dough? Like come on, making a pizza only has a few steps - its not hard to think of making a machine that does one of the most repetitive parts of that job.
@@Zero11_ss Yes, it's obvious now. But hours of engineering came up with that design. Hours of logics to make sure they can have it made at scale. Hours of training to make sure workers know how to use it properly. Hours to figure out how to ship to thousands of stores nationwide at cost. Hours of figuring out if these plastic containers are profitable. Hours to figure out recycling regulation for each state. And hours to implement and execute at scale. And that's just for one plastic box. Can your average pizza shop worker figure that out on such a large scale, while making it run smoothly so the pizza shop doesn't lose sales in shipping, training, and implementation?
@@RudieObias you are highly overvaluing the work these guys are doing and youre also confusing their job with multple other jobs. Logistics(distribution) is not their job for example. Im not saying a pizza maker should get the same wage - I'm saying these office workers are highly overpaid for what they are actually doing relative to the pizza maker.
@@Zero11_ss In my life, I currently work in an office in the media industry for the past five years. I used to work in a warehouse in retail distribution industry for six years before that. I can tell you, I prefer working in a warehouse for 8 hours per day.
No our dough actually is made with those ingredients. I currently work there and at least the last time I checked, it was those ingredients. No chemistry lab necessary. That would more be a domino's thing
Having recently tried papa jhon’s pizza for the first time in Toronto, Ontario Canada, I can say it will be the last as there are 10 Better pizza options within walking distance. 3/10 at best
@@ww4575 Ahh yes disgusting pizza.. with dough thats like biting into a stale cardboard box.. just how the sheep like it 🙄 I feel sorry for the people who traveled across from Italy across the ocean on a boat with the recipe just to have big corp push them out to feed the npc's
@@DempigYour apart of the problem.. If you want low protein gruel just like in the cult Simpsons episode then just say so.. No one wants to see a bunch of dominos everywhere and less Authentic Pizzerias with a man punching and kicking the dough for more flavor
From a Papa Johns worker: 3 reasons the quality's gone downhill- 1) Ingredients are mass shipped & not fresh. Before they'd have us cut fresh vegetables. Now it's all bagged pre-cut vegetables 2) The pay ain't terrible but they purposely understaff stores to save every penny on labor costs, rather than try & boost sales for a better product... so people prep dough hours ahead of time because they can't handle a rush & just sauce it when an order comes in. Not supposed to do that. 3) instead of exclusively hand-tossing, more n more stores use a dough spinner now & that makes the pizzas flat as a pancake Bottom line, Papa Johns sacrifices freshness to be cheap. Highway robbery cost for pizza, unbelievably stingy with cutting labor costs, they cut corners instead
They have to raise everything in quality and stand out because I think they are just surviving and really the food leaves you feeling like you ate a bunch of it because you paid for it and not because it was delicious. A one time grease bomb and you might order it again in a year or two when the memory fades .
Which is why I don't eat Pizza Hut or Dominos anymore 🤢 Out here, Papa Johns is thriving pretty well. Most other pizza places closed because their customer service dropped.
For sure The pizza is more alive when you have a person make it and not a Fx,,cn robot.. Disgusting ! People's standards have dropped so low its Embarrassing
@@jessifer23f I don't get it either.. Its like they want it faster so they can make more money faster pace for less quality.. to them we are just consumer sheep.. Doesn't matter how stale and cardboard like the dough is... Just send it out! Im so sick of it.. Normal Delicious pizza 10 -15 mins for REAL food or 10 mins for some Cardboard with toppings 🤮
Not just plastic, Transparent and black, I know Recycling is a fad but even if it lands in the right spot the sensors have a hard time picking up black and transparent
@@blikpils Maybe where you live, but here we recycle almost everything. Weekly food waste collections (fertiliser and bio gas), paper/cardboard/metal/glass all recycled, and most plastics have to be made from recyclable material. Most plastic packaging is now recycled and Coke bottles etc all proclaim they're 95% recycled material. The rest is mostly incinerated as landfill tax is VERY expensive.
Ahhh yes the story of the franchise, everything is controlled in central kitchens, then shipped out to other franchise locations so everything is the same, and absolutely nothing is done in house fresh.
![[Watch Party] RoV Pro League 2024 Winter | with Moowan ( Bacon Time Vs Talon )](http://i.ytimg.com/vi/CCEDhu6dPN8/mqdefault.jpg)
i used to be a driver for papa johns about 5 years ago. in a way i miss it. it was fun and i loved our customers. making the pizza was almost a science. i used to be a real chef before working there and i used to take the screens from the oven by hand. i always had to tell the new guys to not copy me, lol. i had nearly 2 decades of experience that allowed me to be able to do that. i had better pizza, but papa johns was and still is worth it to me. also i never found a pizza that is better cold the next day as papa johns is.
PS: i love the PI-day upload being pizza.
real chef to poppa johns? what felony did you get?
@@carlroy662got tired of cooking and wanted something easier. now i sell appliances. never know where you'll end up
Thanks for sharing!
You went from a real chef to making papa John’s pizza … wow . Idk how that happens but it would’ve been nice to have received one of your pizzas ! 😂
This explains why for the last few years, Papa John' crust has been different, flatter around the edges, harder, almost crispy. It used to be fatter, doughier, nice. I complained once, with pictures, and they sent me two new pizzas later, but they were the same. It's a bother because that is the part of Papa Johns pizza that I crave.
Used to work there. They added machines that roll out the dough much faster, which seems great until you realize it can't make a good crust like when you do it by hand. Recently, Papa John's has started to shift to quantity over quality in my opinion.
I guess their current formula isn't to your liking. If they change the formula to fit your taste, someone else is gonna complain.
I guess the inconsistency is something that's beneficial. If a store is making something to your preference, you can stick to that store.
My family never ordered ANY pizza besides Papa John's because of the quality. We moved to a different state around when Papa John's changed the dough, but we didn't know about that. We just assumed it was because this different store didn't make it the same way. So we tried a different store...and another store...and all three of them were NOWHERE even close to being as good as back in the day.
Now, we only buy pizzas from small town places with verified reviews for authenticity and quality.
No Dominos, Papa John's, Pizza Hut, Marco's, none of that
they always raw and doughy in the middle... 3 different stores ive been to are like that now. i gotta say well done jus for it to b finished. and that stuffed crust can make u sick raw dough served and the cheese never hit safe temp
Yeah and it tastes like it. Nothing authentic about it.
1:59 factory fail... that woman's sleeve is touching every dough ball she reaches for
What about the guy getting his arm hair in the dough when flipping it?
@@annan.3283Maybe not, but I think you'd be surprised by the amount of hair and other stuff we ingest everyday.
@@annan.3283Yes, also gross!
@@annan.3283 thats all i been thinking about!!!
2:15 the womans lower bust touches every tray ? !! LOWER BUST we are all gonna die , its the pizzapocolypse
I love to see all the behind scenes of this businesses.
me 2 i always stop goin after i see the cheap stuff they pillun meanwhile the price go up and the quality go down
Thanks for watching!
Just one thing, when you introduce me can you call me Papa John?
My aunt used to be a supervisor at one of these plants. Talk about free dough. Always had dough in my freezer. Once they hit their mark for the day. All extra dough was tossed or the employees took it home. Topping once they hit 1 week before expiration it went to the trash or employees.
I worked for a Domino's franchise in the late 80's through the mid 90's (high-school and college years for me). Our goal was a start-to-finish time (start at the make-line to oven) for any pizza was like 75 seconds... without those machines. Amongst other competitions, one corporate and franchise one was the "pep time" - a large (16") pepperoni pizza start to finish by one person (dough pulled from tray, stretched, slapped, screened, sauced, cheesed, topped and then placed on the oven coveyor). My best was 38 seconds.... no where close to the world record! 😂
My store's (at the time) record was 275 pizzas in one hour. My forearms looked like Popeye after working dough like that for a few years!
i feel u on the popeye i wrkd dough at an italian restaurant, 1100-1400 pounds a day dependin on day of week
Faster is not always better😬. Explain why their pizza sucks now
Some people just want to eat as soon as possible 😄
I can answere this as I am from pakistan but will not as I may risk my security..
My favorite pizza place in town is a small place run by one guy and his kid. First time I ordered there I asked on the phone how long before the pizza would be here and he started yelling “it’s done when it’s done you get it after I make it” then he mumbled something in Italian and hung up. Pizza came about an hour later. Best pizza I’ve had
@@wunderfullThe fastest, lowest quality, pizza is what we have Dominoes for.
it always been rubbish.
7:04 Vent game on point. Many businesses that tried to pivot during the pandemic were sending out soggy buns and fries.
Never frozen in that pantry but the chicken says “keep frozen” so the pantry cooler must be freezing temps
My optimist self used to think they were actually grilling fresh chicken IN THE RESTAURANT and using it as the pizza topping. 😬
Dude literally said you can’t be in there to long or you will freeze to death! 🥶
It's frozen (or used to be) & would slightly thaw out enroute to the store. Used to need 24 hrs in the store fridge before we'd use it.
So much wasted cheese & pepperoni on the make line.
He said the dough is never frozen, but the toppings and the desserts are… 2 different areas (coolers)
@@Barneys69Ruiz it's called exaggeration
As someone who's worked in a papa johns, yeah its colder than most walk in coolers, but it's definitely NOT a freezer.
Did you see the girl stretching out pizza with long nails and wearing rings? She’s collecting and keeping dirt/bacteria under those nails!
They all had bare hands. The dough gets baked in an oven which kills the germs
@@TheMagykKonch
It kills a lot of germs, but some stuff can survive being boiled/cooked, depending on the temperature. I wouldn't always bet on that being the cure-all for poor food prep.
Besides, when you take food safety tests for certification in many states, they tell you not to wear crap like that and to keep your nails short and clean if you're not wearing gloves. I don't know where they're at or what the laws are, but that's still gross.
tey probs tell them to senetizxe their hands before work or smth
@@user-sk5zu9qf6wsanitising your hands isnt gonna last you a whole work day. it needs to be done throughout the day or your hands will just get dirty again
I work at Papa Johns. We are required to wash our hand constantly. We wash and sanitize our hand as soon as we come in and after touching anything that could contaminate food, aka money, face, trash, etc
As an italian watching, this looks like a dystopia
Shut up
What do you think of us in the UK? We get our pizzas from kebab shops. Some places even serve donner meat as a topping.
Yeah man expecially in the end when he mentioned the pineapple. My grandma heard it and died from heart attack...
Don't try to compare American pizza and Italian pizza. You'll hurt yourself.
Yeah, this isn't Italian pizza and it's not meant to be. But it is still tasty. And if you don't want to eat it don't
Papa John’s moves down my pizza list after this. It’s not delivery, it’s Digiorno😂
Did spending the money on removing the apostrophe actually make a difference, like honestly this is the first ive ever even seen it lol
The docking of the pizza is for the hot air to flow through the pizza and cook it more evenly. Also it eliminates bubbles from forming. These 2 key items were not mentioned in the video.
Switching the wings packaging is convenient for the workers, but companies like Papa John's always do the bs of saying they're climate friendly while switching from carboard and tinfoil to plastic packaging which is way less climate friendly.
True
4:41 His amazement about their forklifts has me worried; I thought that was standard for distribution warehouses.
Newer forklifts have computer screens detailing what storage location each item is at. Some can also reach a pick with more precision and ease than older models.
@@matthewseymour128 its called RFT its been standard for decades by now, scan and move system😂
Idk about the US but Papa John’s is prob the best pizza in Korea. Every other chain like pizza hut, dominoe’s localized it to cater to Korean tastes, and needless to say some of it arent even pizza lmao. Kudos to Papa John’s for making actual pizza in Korea.
What are the other chains like there? I'm always curious about global food chains and localization with menu options lol.
@@ElysetheEevee Well, a lot of pizza franchises dont seem to use tomato sauce the way the US does? It looks and tastes kinda like watered down ketchup(except papa johns) Also places like Dominoe's here uses barbeque sauce, some mayonnaise base sauce instead of tomate sauce on some of their menus....
SOUTH korea
3:44 That animated papa John is cursed
papa john's had a promotion a few years back where you could buy a gallon of their garlic butter sauce. Somehow I ended up with two.
I worked at Domino's for about 10 years and super bowl Sunday was crazy
Doughtoli shoulda been a feature on here
The new face of the company. Forget Shaq
I can't believe that at 4:24 this guy said that they have people come to work on their day off for a video that's gonna end on the internet. That's a bit of a slip for such a large company.
They get overtime I’m sure.
pretty sure its by choice
Same guy says its freezing like 6 times while in the cooler right after the naration says "Pappa Johns says the ingredients are never frozen"
@@doddano 💩 after 2h inside you would freeze but it not freezing temperatures
They're not going in for free.
The best pizza chain
Interview Papa John's, 😂 LOL!!! That's more entertaining than sponsored content.
"Pies"being used instead of just calling them Pizzas always stresses me out way more than it should.
Their pizza would be a lot better if they finished cooking it.
No all you had to say was "Their pizza would be alot better." 😂
That's a franchisee problem and it happens with all the big chains when they speed up the belt. But, Papa Johns does give a "well done" option for online ordering.
Have you ever tried pizza from a actual Pizzeria? Or have you been eating cardboard corporation stale pizza all your life?
@@alitharealist4730 My family is from New Haven.
@@cshubs Fair enough, Thought you were just wanting it a lil more cooked because your a regular at these disgusting dominos spots not even cooking it will save the pizza.. But since your from new haven Your lucky lol
How long have they been doing it this way? I feel like their pizza used to be better than what it is now.
Papa John’s was my first ever job and the only pizza I like to eat. I might be a bit biased 🙃
Nice to show the employees with fake painted nails WITH A RING ON.
@7:58 so they went from env friendly to plastic! nice.
I make my pizzas at home most of the time. I know the Pizza Hut where I live will go out of business and dominos I'm not sure of but Little Caesars is always packed.
John Schnatter was _quoting somebody else on a company call;_ he didn't use the N-word himself
We love pizza, Italian and American pizza are the best ❤❤❤
Ohhhhh, Beautiful Pizza❤
Gotta like how they came up with the new container for wings. I actually reuse mine for my lunches or even in front of the TV for chips n dip
that closing statement is GOLD
People work hard. That's how. Easy. Done.
1:21 dro Daniel Ford really means it, he personally tastes each item in the facility 😅😅😅
Managing money is different from accumulating
wealth, and the lack of investment education
in schools may explain why people struggle to
maintain their financial gains. The examples you
provided are relevant, and I personaly benefited
from the market crisis, as I embrace challenging
times while others tend to avoid them. Well, at
least my advisor does too, jokingly.
Starting early is the best way of getting ahead to build wealth, investing remain a priority
Most people stay rich by spending like the poor and investing without stopping then most poor people stay poor by spending like the rich yet not investing like the rich but impressing them
Most people don't invest due to ignorance.
YES DUDE! Pineapple belongs on pizza!! 😂
You gotta thanks Canada for it
@@frankvqz3799 for what? The man was Greek.
The problem with every. single. Test Kitchen, for every Food company is the same.. The Test Kitchen, is completely 100% Functional, and in Pristine working condition... "This machine can do it right the 1st time, and the 1,000th time." You'll NEVER find 1 actual operating Store, that is like the "Test Kitchen". ... 75% of the Machines are "kinda broken", and very RARELY are consistent.
Now I understand why my stomach rejects Papa Johns pizza. I used to like it but can no longer eat it.
I worked at a papa johns in early 2021, i had no idea those dough spinners were only a year old at that point!
Also yeah I HATED boxing the wings like that. So sticky
I wish I couldve been there to experience those new boxes
You'de be impressed with the Brazilian pizza hahahaha
"No, not papa-john', don't make me go to papa-john'!"
So much precise engineering of every single step of production, that's what makes an good product!
Now I'm hungry, ffs.
I made 3 pizzas and it was a lot of work.
I worked at the warehouse in Arlington. It's very physical.
2:20 Papa John logo “fresh dough”, gets made in factory… only in America
Papa John's my pregnant daughter asks that her bring her the worst pizza ever and yours is that
Peter griffin
In Huge Agreement that 🍍🥓 do belong on pizza and it is a Canadian invention. Made the First time in Hamilton Ontario Canada in 1958🎉🎉🎉🎉there is a story to this BI might be interested in too
fellow Canadian here, yes it was invented in Canada but it was actually in Chatham, Ontario :)
@@chelseagirl278Chatham-Kent
I stand corrected thanks Dear
I always get Papa John and Papa Ginos mixed up 😂
Mexican restaurants seeing Papa John’s say they basically reinvented the tortilla press 👁️👄👁️
Everyone when he said they basically reinvented plastic containers 👁️👄👁️
Dystopian
Disgusting.. Its not even hard to make a real delicious pizza with real ingredients.. And less people loose there jobs.. They want us to eat this bs and get rid of the local pizzeria's to reel in all the money for them..
They are trying to drive out all the local business's that make REAL FOOD and replace with robots that make pile of shh weird textured for their own benefits.. Im so sick of it
so efficient
They changed from cardboard to plastic packaging for their wings. That's not sustainable.
Yo, if this is how you make pizza that’s crazy😂
Papa John is insane!! mid pizza too
1 year shelf life on meat is crazy !! Preservatives is whats killing us!
Use by 24/7/22 why this video took so long ? At 2:59
It says "USE BY: YY/MM/DD" below that, so it is still good
It's probably Year-Month-Day because the box at 3:02 says 10/20/24
@@bunnywarren yeah it could be 😗
says never frozen but that guy was complaining how cold it was and you could see him shivering and his breath like... okay
I work at Papa Johns and the walk in coolers we have at stores are also like that and they are above freezing. After being in there so long you really start to get cold even if it's not freezing
That guy is six sigma certified.
A complete opposite of how I want to have my food to be made.
The dudes working in the "test kitchen" have the most basic ideas and somehow these ideas are only coming up in recent years - but i bet they are way overpaid compared to the workers who actually do all the work that keeps the business running.
It’s not just coming up with ideas, it’s also engineering, problem solving, and testing. Way more work and training than average pizza shop workers 😅
@@RudieObias yeah but look at what they came up with, just replaced the cardboard and foil with a plastic box and oh look at this amazing hole to hold the sauce. Its a total joke dude, and the fact that these ideas werent already thought of and put in place like 20 years ago makes it an even bigger joke. A machine to stretch the dough? Like come on, making a pizza only has a few steps - its not hard to think of making a machine that does one of the most repetitive parts of that job.
@@Zero11_ss Yes, it's obvious now. But hours of engineering came up with that design. Hours of logics to make sure they can have it made at scale. Hours of training to make sure workers know how to use it properly. Hours to figure out how to ship to thousands of stores nationwide at cost. Hours of figuring out if these plastic containers are profitable. Hours to figure out recycling regulation for each state. And hours to implement and execute at scale. And that's just for one plastic box. Can your average pizza shop worker figure that out on such a large scale, while making it run smoothly so the pizza shop doesn't lose sales in shipping, training, and implementation?
@@RudieObias you are highly overvaluing the work these guys are doing and youre also confusing their job with multple other jobs. Logistics(distribution) is not their job for example.
Im not saying a pizza maker should get the same wage - I'm saying these office workers are highly overpaid for what they are actually doing relative to the pizza maker.
@@Zero11_ss In my life, I currently work in an office in the media industry for the past five years. I used to work in a warehouse in retail distribution industry for six years before that. I can tell you, I prefer working in a warehouse for 8 hours per day.
0:02 You girlfriend when you are at work and plumber "N'gangabe" comes to repair the crane at your house.
Yes, my name is N'gangabe!
Real pizza dough has water, yeast, salt, flour and some recipes add olive oil. Want to bet Papa has more ingredients from a chemistry lab?
No our dough actually is made with those ingredients. I currently work there and at least the last time I checked, it was those ingredients. No chemistry lab necessary. That would more be a domino's thing
Having recently tried papa jhon’s pizza for the first time in Toronto, Ontario Canada, I can say it will be the last as there are 10 Better pizza options within walking distance. 3/10 at best
Consider yourself lucky.
Get a Hawaiian pizza add jalapeno and franks red hot dipping cup. So good.
At 1.21: Looks like a kind of a modern Buddha. 😁 ;-)
Joel Brown looks like Babish's long lost brother
1:20 "Every item that is edible and every item that is inedible comes out of this facility"
Yea sounds like a papa John's pizza
one time i saw a papa johns right next to a dominos
Wow forklifts help people be faster. I never would have guessed. Man papa John’s spoiled their employees
0:45 that's 3.66 hours saved
Whoever thought of that wing thingy couldn’t think to toss em either hate the new wing packaging for that reason only 8:04
how does their pizza taste like the boxes they come in
Most delivery pizza does. Pizza shouldn't be in a box 30 minutes.... Delivery is trash
The Papa John's that get my business make much better pizza than what you are talking about.
How are you trying to get a family guy joke through like it's your own?
We need more carlin tucker .
Papa John's makes me break out in a rash.
It’s not dominos that’s for sure
@@ww4575 Ahh yes disgusting pizza.. with dough thats like biting into a stale cardboard box.. just how the sheep like it 🙄 I feel sorry for the people who traveled across from Italy across the ocean on a boat with the recipe just to have big corp push them out to feed the npc's
@@alitharealist4730 lol its fast food pizza its not that serious my guy
@@DempigYour apart of the problem.. If you want low protein gruel just like in the cult Simpsons episode then just say so.. No one wants to see a bunch of dominos everywhere and less Authentic Pizzerias with a man punching and kicking the dough for more flavor
You might have gluten intolerance.
From a Papa Johns worker:
3 reasons the quality's gone downhill-
1) Ingredients are mass shipped & not fresh. Before they'd have us cut fresh vegetables. Now it's all bagged pre-cut vegetables
2) The pay ain't terrible but they purposely understaff stores to save every penny on labor costs, rather than try & boost sales for a better product... so people prep dough hours ahead of time because they can't handle a rush & just sauce it when an order comes in. Not supposed to do that.
3) instead of exclusively hand-tossing, more n more stores use a dough spinner now & that makes the pizzas flat as a pancake
Bottom line, Papa Johns sacrifices freshness to be cheap. Highway robbery cost for pizza, unbelievably stingy with cutting labor costs, they cut corners instead
STARTED IN QUEENS NEW YORK
Good
They have to raise everything in quality and stand out because I think they are just surviving and really the food leaves you feeling like you ate a bunch of it because you paid for it and not because it was delicious. A one time grease bomb and you might order it again in a year or two when the memory fades .
Which is why I don't eat Pizza Hut or Dominos anymore 🤢
Out here, Papa Johns is thriving pretty well. Most other pizza places closed because their customer service dropped.
Love papa john this pizza 🍕😘
That’s why the pizza doesn’t taste the same the thing to make it flat takes away the pizza texture it used to have 😒😔
Rather make homemade.
ok
For sure The pizza is more alive when you have a person make it and not a Fx,,cn robot.. Disgusting ! People's standards have dropped so low its Embarrassing
@@alitharealist4730 I don't get why people are such in a hurry to get food. Quick doesn't make it better.
@@jessifer23f I don't get it either.. Its like they want it faster so they can make more money faster pace for less quality.. to them we are just consumer sheep.. Doesn't matter how stale and cardboard like the dough is... Just send it out! Im so sick of it.. Normal Delicious pizza 10 -15 mins for REAL food or 10 mins for some Cardboard with toppings 🤮
Fr
Do the white house next
So they replaced cardboard with plastic. Genius. Not.
From a "business" point of view it is. From the "rest of us" point of view... Not.
Not just plastic, Transparent and black, I know Recycling is a fad but even if it lands in the right spot the sensors have a hard time picking up black and transparent
@@blikpils Maybe where you live, but here we recycle almost everything. Weekly food waste collections (fertiliser and bio gas), paper/cardboard/metal/glass all recycled, and most plastics have to be made from recyclable material. Most plastic packaging is now recycled and Coke bottles etc all proclaim they're 95% recycled material. The rest is mostly incinerated as landfill tax is VERY expensive.
I thought the same
Our store went back to cardboard. Cost cutting.
Thank you great video 😊
Thanks for watching!
These staffs are so lucky they are using gloves. My old company tricked me into touching experimental plastic material by hand
For everyone who is interested: 13 seconds saved for 1000 pizzas is around 3,61 hours.
They did NOT invent that dough press! 😅 its been around way before 2019
Damn they don’t make it in house 😕….i used to work at a local pizza shop and we made all our dough fresh every morning
I can tell that a 'dough factory' just by looking at the people...
Pizza's size gone smaller or is it just in my country?
I order a cheeze pizza, but buy my on pineapple from the market. It tasted so much fresher!
8:26 so you’re saying that you make a pepperoni pizza faster than you can make a cheese pizza?
This shows its not real pizza lol. Just play doh from a machine 😂😂😂😂😂😂😂😂😂😂😂
Ahhh yes the story of the franchise, everything is controlled in central kitchens, then shipped out to other franchise locations so everything is the same, and absolutely nothing is done in house fresh.