How Papa Johns Makes Millions Of Dough Balls Before The Super Bowl | Big Business | Business Insider
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- Опубліковано 31 лип 2024
- Papa Johns is the third-largest pizza delivery chain in the world. It makes all its own dough out of massive quality-control centers. While those centers have largely been automated, Papa Johns didn't touch the in-store pizza-making process. That is, until 2020. During high-pressure pizza days like Super Bowl Sunday, the company found a pain point: Stretching the dough by hand took too long. So the Atlanta test kitchen stepped in to develop a dough spinner that takes 13 seconds of make-time. Now, it's in 75% of North American stores. We went behind the scenes with Papa Johns six days before the Super Bowl to see how all this new tech is faring during crunch time.
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00:00 - Intro
01:05 - How The Papa Johns Factory Runs
03:22 - How Papa Johns Grew To 5,900 Stores
05:24 - Inside The Papa Johns Test Kitchen
08:53 - Credits
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#pizza #papajohns #businessinsider
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How Pizza Giant Papa Johns Makes 4 Million Dough Balls A Week | Big Business | Business Insider
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!
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.
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!
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
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
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.
Just one thing, when you introduce me can you call me Papa John?
7:04 Vent game on point. Many businesses that tried to pivot during the pandemic were sending out soggy buns and fries.
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
Papa John’s moves down my pizza list after this. It’s not delivery, it’s Digiorno😂
I worked at Domino's for about 10 years and super bowl Sunday was crazy
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.
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
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😂
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.
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
Papa John’s was my first ever job and the only pizza I like to eat. I might be a bit biased 🙃
Thank you great video 😊
Thanks for watching!
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
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.
The best pizza chain
Ohhhhh, Beautiful Pizza❤
We love pizza, Italian and American pizza are the best ❤❤❤
"Pies"being used instead of just calling them Pizzas always stresses me out way more than it should.
John Schnatter was _quoting somebody else on a company call;_ he didn't use the N-word himself
1:21 dro Daniel Ford really means it, he personally tastes each item in the facility 😅😅😅
How long have they been doing it this way? I feel like their pizza used to be better than what it is now.
I worked at the warehouse in Arlington. It's very physical.
3:44 That animated papa John is cursed
Now I'm hungry, ffs.
People work hard. That's how. Easy. Done.
Now I understand why my stomach rejects Papa Johns pizza. I used to like it but can no longer eat it.
Love papa john this pizza 🍕😘
so efficient
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.
Doughtoli shoulda been a feature on here
The new face of the company. Forget Shaq
Yo, if this is how you make pizza that’s crazy😂
Nice to show the employees with fake painted nails WITH A RING ON.
I always get Papa John and Papa Ginos mixed up 😂
Papa John is insane!! mid pizza too
I love pizza!!!!
@7:58 so they went from env friendly to plastic! nice.
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
Get a Hawaiian pizza add jalapeno and franks red hot dipping cup. So good.
Wow forklifts help people be faster. I never would have guessed. Man papa John’s spoiled their employees
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 .
So much precise engineering of every single step of production, that's what makes an good product!
Interview Papa John's, 😂 LOL!!! That's more entertaining than sponsored content.
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.
that closing statement is GOLD
"No, not papa-john', don't make me go to papa-john'!"
one time i saw a papa johns right next to a dominos
Papa John's my pregnant daughter asks that her bring her the worst pizza ever and yours is that
Peter griffin
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
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
Mexican restaurants seeing Papa John’s say they basically reinvented the tortilla press 👁️👄👁️
Everyone when he said they basically reinvented plastic containers 👁️👄👁️
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
Whoever thought of that wing thingy couldn’t think to toss em either hate the new wing packaging for that reason only 8:04
Joel Brown looks like Babish's long lost brother
I can literally walk there from my house it’s right behind the bp exit 277 on I-75 N acworth/woodstock exit I’ve always wondered what went on in there I had no idea it was all that
A complete opposite of how I want to have my food to be made.
These staffs are so lucky they are using gloves. My old company tricked me into touching experimental plastic material by hand
I made 3 pizzas and it was a lot of work.
With as much automation as restaurants incorporate, they should just make frozen (or whatever PJ’s degree is) pizza and send it to the store.
Computer pulls it from fridge to oven then box. Just need someone there to take the money.
Fresh dough is better than frozen.
You'de be impressed with the Brazilian pizza hahahaha
Never frozen but boxes clearly say “Keep Frozen”
We need more carlin tucker .
8:26 so you’re saying that you make a pepperoni pizza faster than you can make a cheese pizza?
8:11 So who's bringing this guy's improvement average down from 1 minute to 13 seconds. 6:14
1 year shelf life on meat is crazy !! Preservatives is whats killing us!
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.
I can tell that a 'dough factory' just by looking at the people...
I know Shaq is a franchisee for Papa Johns however, I never knew Richard Sherman worked at the distribution centre for pizza dough at Papa Johns 2:54
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 😒😔
That guy is six sigma certified.
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.
Good man saying Pineapple is good on pizza
I always wondered how papa John’s stays in business, i don’t know anyone who eats or likes it but apparently plenty of people do. Like 20 years ago i knew someone that worked there and they would bring free pizza to parties and no one would eat it
I guess it really depends what's your taste. In summertime I worked at a Domino's in France. I loved the pizza because it has a special taste and bite that is different from traditional italian pizzas. The added sauces, "American", "Mexican", "Whatever" styles you won't get in a normal Restaurant, its light puffyness yet crunch... You know what you get, it's industrially standardized.
Then I went to Germany and tried a Domino's there: it was bland, extra-crunchy and dry. I tried 2 other times and never ever ordered since then. But almost every time I go back to France, I get myself a Domino's Pizza.
Don't worry: I would always take a "real italian" pizza over Domino's but it's just too different to be comparable.
@@alexd.3048 yeah I prefer the small pizza places to any of the big chains. I don’t HATE papa John’s i would just put it on the bottom of my list. If someone brought some to work i would eat a few pieces just cause it’s free but never really cared for it. Very meh
This pizza is very popular with soldiers who can get thousands of calories per pizza and they normally do solid discounts but apart from that I took it home to a homeless shelter it was so bad.
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.
Pizza's size gone smaller or is it just in my country?
Who owns this chain? One would get sick to know how that money came to them.
New Haven resident: 😱
2:20 Papa John logo “fresh dough”, gets made in factory… only in America
Mamma Mia🍕
In my opinion pizza dough needs time to ferment before being used 1 day plus preferred
I briefly worked in a Georgia Papa Johns in 2018. I worked as a cashier, but I remember the supervisors making the dough themselves.
I loved Carlin Tucker's energy in this video, wish there was more of him
their dough spinner and docker look a lot like what i was using at CiCi's pizza 2000-2002. did papa johns re-invent the wheel or are they just purchasing gear from the same suppliers?
I order a cheeze pizza, but buy my on pineapple from the market. It tasted so much fresher!
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.
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
Mmmm piza 🤤
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.
A large pepperoni in under a minute? Back in the day I could make a (good) lg pep in 20 seconds. Consistently.
Papa Johns is the best QSR pizza out here!
They changed from cardboard to plastic packaging for their wings. That's not sustainable.