Pizza is actually Not bad but I think another cost cutting measure of theirs is the horrible service. Nothing is ever hot and ready. And the pizza portal to pick up the food never works so A person still needs to wait in line at interact with an employee
Thank you for this. I always figured they had to use cheap ingredients and I could tell their sauce was very cheap tasting sort of speak. Now thanks to you for confirming this and then some.
This place saved me when I was living on minimum wage seven years ago. I was renting a place with no kitchen. Two pizzas a week. The line was out of the door. Keep doing it Little Caesars.
or you could have bought rice, beans, potatoes, bouillon, chicken, etc for amazing bulk values, but everyone keeps supporting the cancer that is fast food biz
@@SobeCrunkMonster for low income families those costs really add up and he said no kitchen he probably can't store most of that stuff let alone prepare or cook it.
@@SobeCrunkMonster can you even read? He literally just said he dosen't have a kitchen which is pretty obvious he dosen't have anything to store the food and cook it
I feel Little Caesars nailed their niche and uses their resources wisely. Most pizza places fail in their crust - it's like eating cardboard. I love Little Caesars crust; it tastes fresh. Their Crazy Bread is comfort food. Their cheese is actually decent and not super greasy, but still melty. Their sauce is well balanced. I'm not expecting gourmet pizza for $5. It's a really good pizza at a really great price.
Of the big name, nationwide pizza chains, I genuinely like Little Caesar's the most if I'm getting a plain cheese. And I agree it's because the crust is better than most other nationwide chains, even if the sauce and cheese are underwhelming.
that's funny because our cheese is actualyl what causes most of the grease, later in nights we have to take ingredients out of the cooler we use throughout the day so we can clean it, but we can't exactly stop business, and we can't use the machine after it's been cleaned or we'll have to again and it takes 30 minutes of just defrosting before cleaning not exactly a fast process so it often will be put on a cart that will be wheeled into the largest cooler, and when needed pulled out so you can top/make pizzas, as normally they make some preset in advance and use those, but in later nights you can't do that without risk of waste and also the presests will warm up thats why hot n readies sometimes have that greasy film, so if they don't wheel it into a cooler the cheese will warm up, and you want it to be cold when it goes in the oven, if it's warm before it gets in the fats will separate and that's what that orange filmy grease is, it's from the cheese, keep rockin on though Little Caesars ain't bad at all and the grease is heavily exaggerated even if the cheese is warm, we also have to add seasoning to the sauce not just the concentrate in a big ol bucket goes 2 litres of warm water, 2 packets of concentrate from sun valley dried tomatos, and 1 pack of Little caesars seasoning mix(if you like the flavor ask for a zap pack next time you go, it's pretty much the same seasoning with slight variation and a good way to really change up the flavor of your slice) , that's why it tastes so damn good, worked there for years as a manger and loved it except for the shit pay, if they'd pay a living wage it'd be a job I'd love to do.
@@riproar11 It's not outdated. Cardboard still exists, we're all pretty familiar with it's properties, and those crusts aren't that much different than it. For real.
LC has 100% control of their distribution system and the process is streamlined to include only one size pizza and even limited toppings. That’s how they can make a $5.55 pizza. It’s no frills and it is what it is, take it or leave it.
I think they were part of the CVS Foods "Little "franchise" where you buy the supplies and equipment from CVS Foods...or not,...as it was more of a distributor of various food and equipment then a Pizzaria business, Vending Machine business, Wholesale business I think besides "Little Ceasars" , "Litre Tony" is kinda known and Last placed I work had a Pizza by the slice" Little Charlie's" hot case with the just as tasteless and cheap CVS foods Pizza "Little Ceasars" now makes in house instead of buying from CVS Foods In fact their was 2 Pizzaria/Frozen Pizza Brands that uses CVS Foods to supply their Product that should taste familiar......Red Barron's and Fashetta(I think......and Im talking budget Pizza line vs higher cost contracts to can,bottle,make brand named foods in addition to their own generics) Any 7-11 serving Pizza also is likely using CVS Foods Pizza
@@FrarmerFrank Little Caesars was founded in Detroit years before CVS. As far as I know as a Detroit native, Little Caesars has never had anything at all to do with CVS and has always made their own pizzas (low cost as they are).
Do they really only do one size? I managed a Little Caesars in the 90s, and we had a great menu then, and made all dough, sauce, and cheese in house. Baby pan pan was sooo good! No sandwiches or salads anymore? Crazy bread?
They’re a life saver. When you have a family to feed. For $10-15 you’re done. Unlike going somewhere else you’ll pay that for one meal. If I want a premium pizza, I’ll pay for one. I love that they’re openly a bargain pizza place. And nothing more, and they’re not trying to over price their food. A good comparison is your local Chinese restaurant or one you find at the food court at the mall. They give you a to-go tray over stuffed with chicken and rice for $8-10 and it’s enough for 2 people. But if you go to Panda Express… it’s over $10 for a bowl And it’s at best 1/3 the portion of the small chain Chinese food. That’s because it’s cheap to make Chinese food. Places like panda are just price gouging
@@nonpondo_ because you get bored of just eating Chinese food all the time why you think all them western brands are in China. Even subway does well only one that’s not doing well is domino’s. that company won’t last long kfc is at the top and Burger King is still fighting macdonalds
It isn't - there's all kinds of businesses taking up a similar market position to Little Caesars(but in their own specific market), because there's customers for all different price/value levels. You just focus on the more expensive brands rather than the less expensive ones.
Pizza Hut uses frozen sauce that they just add water to also. Their toppings are very similar, especially the directions on how much to add to each pizza (they have cups specifically to measure each topping, and actually count the number of pepperonis used per pizza). Yet, unlike LC, they use frozen dough that is thawed out before being cooked. And Pizza Hut is twice the price... so let that sink in. Never understood the hate for LC, their prices are great and their pizza is actually fresher than other chain's pizza.
I ordered Pizza Hut once where I live. It was bland cardboard. I left them the worst possible review. They reached out with an offer for a free pizza. I declined and said no thank you. I wouldn't even eat your pizza again if you paid me to, much less for free. It's rather sad. When I was a kid Pizza Hut had a very good pizza.
@@yellowblanka6058 I mean, I like LC, but to each their own. The point is that LC actually provides pretty good value compared to other chains. I thought that was pretty obvious in the post, but oh well.
I always found Pizza Hut's crust to be really greasy. Never tried Little Caesars. I don't own a car so I can't pick up fresh pizza. I either buy frozen or have it delivered. And delivery services like Doordash or Grubhub are too expensive. They charge you extra for the food, plus a delivery charge, plus a service charge.
My town flooded and the Little Caesars nearby was the only place that was open. Got 2 pizzas and lived on them for a week, I’ll always be grateful for that
I worked at Dominos in college and they used the same cost-cutting tactics when it came to ingredients (although the dough is refrigerated and shipped in by a distribution center), but they charge far more for the pizza. Little Caesars only gets hate because cheap = bad in a lot of people's minds...
What I like about Little Caesars is that, they dont pretend to be something they aren't. Its cheap pizza and and in a pinch its fine. The Mrs and I order a small Bacon and Pep Pizza for me, greek Salad for her and cheesecake from a good local place. Comes out to like 23 dollars. For people with kids? Waste of money, a kid doesn't know or care the difference between a 5 dollar pizza and a 20 dollar pizza
It used to be even cheaper - when they started advertising nationally around 1980, they gave you 2 pizzas for the price of 1 (they were square shape and placed side by side in the same long box). That's why their slogan phrase was "pizza, pizza"
Price and quality are no longer exclusive, use to be that way, not anymore, some of the best food you'll ever eat are mom and pops establishments that only a few know about, who more a family business than a large enterprise...
Having a family of 4 we really appreciate LC for staying budget friendly during these crazy times. 2 Hot n Ready are our go to for Friday/Saturday nights. Thanks again LC for staying true. Delicious.
@@MurrayLime Actually not really. I had little Ceasars the past 2 days. They wasn't all of that. Pizza Hut still on top with best tasting pizza. Papa John's ain't too far from them though. Domino's on the bottom. FR
@@jayc5756 pizza hut's sauce is the worst tasting sauce ever made...it's like they let the sauce sit out in the sun for a few days then add a shit load of sugar to it...just awful
@@kitkat47chrysalis95 It's $6.50 for the classic pepperoni pizza near me, $7.50 for the extra most bestest pepperoni pizza (extra cheese, extra pepperoni). Seems like ever since we started to help Ukraine is when everything went downhill.
@@Lincolnator721 Has nothing to do with Ukraine, and everything to do with printing "free" money. It's never free in the end lol. Plus lockdown, and how the workforce has changed. And how businesses, have taken advantage of the shortage prices, that were happening. When everything shot up in price for food, during lockdown. They never went back down, and places did, and still do take advantage of that.
I worked at little caesar's for two years in college and although the work sucked, the smoothness of their operation could not be matched by many restaurants. I learnt some good lessons in that place.
I used to work as an assistant manager at a pizza hut and will always prefer little ceasar's just due to the simple fact that they make their dough in house. The taste is undeniably better. The list of places I will spend more than $8 on a pizza is very small and none of the major chains are on that list.
@@RndmBad they must be different where you live, is all I can say. None of the pizza "chains" make a pie that's much better than the frozen slop you can buy in Safeway.
@@adotintheshark4848 So, your statement pretty much highlights what I was saying. LC doesn't freeze their dough. It's all freshly made dough in house. I'm not arguing that LC is great pizza. It's not. It is decent pizza made cheaply and quickly. All I am saying is there is a significant difference between LC, Dominos, and Pizza Hut. The latter two mass produce, freeze and distrubte their dough, which is why they always end up tasting little better than the stuff you get in a freezer aisle. And I will never argue that you will find better options at independently run shops. And to expand on my initial statement I fully expect to spend over $14 on a great pizza. But if I am just looking for something cheap, that's where I go.
I worked for a Little Caesars for 5 years through high school and a little bit past and literally everything here is true. The sauce comes in a box with 4- 3 liter bags and 2 bags are split between a large lexan bain marie and a proprietary spice blend is added with 2 and a half liters of water to make 8 and a half liters of sauce roughly and one container of sauce could stretch between 20-30 pizzas roughly if the make line people used the proper amount and spread it evenly. The cheese we used was all the same, a mozzarella and muenster blend, for every pizza whether it was a HNR or a custom made item so that's the only part that was a bit incorrect but only marginally and was measured with different sized cups such as an 8 cup for a large/ 5 for each size of a deep dish/ Italian cheese bread/ Gold cup for any of the Extra Most Bestest line of pizzas. The toppings we were always told to apply evenly and sparingly whether it was 30 pepperoni per pizza (more for the Extra Most Bestest which I can't remember the exact number off the top of my head anymore) and only the correct sized measuring cup of other toppings which varied from each pizza build guide. My boss was incredibly knitpicky with the money coming in and going out of the store so she'd be in every other day checking that everyone was building product correctly and using only the proper amounts of toppings. The dough is made in-house and one batch of dough could make 40 sheetouts (40 pizza bases) and 60 orders of crazy bread as the cutting procedure was set at 15oz dough balls for pizzas and 10oz balls for crazy bread. Once the dough was mixed, weighed, and separated it was put into the walk in where it was supposed to sit for at least 24 hours but a lot of the time it would be pulled early and used before it could proof thus causing that "cardboard" texture that people often ALWAYS use to describe a bad pizza crust. A properly proofed and handled dough round will always make a really nice fluffy crust but with the usual high mass ordering (usually between 5-10 pizzas at once was a normal thing for my store) that was associated with Little Caesars we would go through all the proofed product in a short amount of time and have to start using partial proofed dough which created a lesser crust. The deep dish dough is made in the same fashion as the normal dough base with the exception that we didn't use vegetable oil or the proprietary yeast mix that other dough used and instead we substituted cold water for warm and used a very active baker's yeast to get a really fluffy (it literally grew to double the size on the table as you were cutting it) dough that we put in the deep dish pans with a special oil that gave the dough an inherent garlic/butter flavor that sadly kind of gets lost through all the other ingredients on the pizza. Through all the years I worked for a LC store and between all the other pizza places I still honestly prefer Little Caesars since I know the dough is always made fresh in-house and never comes frozen, the cheese never comes frozen, and I honestly think our sauce was better than anyone else's even though its a cheaper and more economic sauce recipe.
Told me exactly what I LOVE to hear about your chain where consistency counts which is WHY I'm consistently loving your Deep Dish Pizza Supreme! Granted it a bit pricy but those few extra bucks for all those toppings? Well worth it and heck? You want more? Tell them extra but? Of course you ARE going to be charged for it. Actually asked for extra cheese once on the Deep dish... Actually WASN'T better for it and I could tell there was extra cheese but didn't give it the 'pop' I thought it would. I feel that Little Caesars? Has a VERY FAIR grasp of working proportions that make for an awesome tasting pizza.
When I was a kid in the 90s they used to have slices for 25 cents and a large pizza was $3. We used to pool our money together, mostly quarters we found on the ground, ride our bikes to the store and then balance the giant box on our handlebars on the way home. Back in the day
I love how there's a Little Caesars literally just down the street from where I live, never had any issues from them, and they're located in quite a hot spot that's centered between a general grocery store, a Dairy Queen, and a convenience store. Love me a Thin 'n Crispy from there, any time.
In the town I grew up in, there was a Little Caesars in a Kmart. Both have been closed for years now. Surprisingly the LC didn't move to another location when the Kmart went out of business.
The Pizza Portal is the best thing they ever did. I love being able to order on my phone and just walk right on in and grab it without having to wait in line or talk to anyone. And they notify you on your phone when your order is ready so you don't have to stand there and wait if you get there early. I sit in my car and wait for the notification, then just walk right in, grab it, and I'm out of there. More carry-out restaurants should copy this idea.
@@josh6706 He's talking about making a custom order. The pizza portal lets you order whatever you want (stuffed crust, crazy bread, etc...) and just walk in and grab it when its ready without waiting to talk to an employee. Its great
@@josh6706 There actually is a significant demand for being able to pick up food with no customer/staff interaction. Doordash, Uber Eats and other food delivery companies were already tapping into that market before the Covid happened. Covid just accelerated those decisions. Little Caesars was easily able to integrate a no-contact service early in Covid because they were probably looking to introduce this before Covid. A lot of fast food chains have been looking into using ordering kiosks and now apps to reduce order taking overhead. Any way to reduce employee headcount will save money.
I haven't had Little Caesars for a while, but I remember when I first encountered them. Back in the mid-80's, I worked at a 7-Eleven that had one of these pizzerias a short walk away. I went there for lunch on occasion and was impressed that you got two pizzas for the same price as many chains' one pizza. No, it wasn't gourmet fare, but when you're young and poor, this hits the spot!
While not gourmet, the quality was still way better than the current one, especially the square pies. The crazy bread as well has gone down in quality. When I want pizza I only go to mom & pops places, no chain pizzeria compares to those.
It's a hot or miss. Most of the time it tastes like the box it's in. But every now and then it's amazing. The pepperoni is crispy, the cheese is perfectly melted, the crust is soft and chewy. But that's pretty rare.
The one thing I really miss about the ending of K-Mart is that the Little Caesars in them are gone, they were nice places to sit down and eat...and their deep dish was awesome
@@johnree6106 K-Mart went away near me, all of the little caesars near me are now the pickup locations...before they teamed up with K-Mart, there were several of them that you could sit down at for lunch, even if it was just a few tables...
🏆🇺🇸🇬🇺 Guam usa 🇺🇸 🇬🇺 still have Kmart with little Caesars inside Feb, 06 .2022 for the price 💲5.00 dollars and your entire family could dine in .💵😀👍🍕🍕🍕🍕🍕😋🏆
They used to put a lot of cheese on the pizza and it was higher quality. I definitely miss it too because I pay twice as much for pizza that isn't even as good as that was for cheap.
It’s also about volume. Little Caesar’s used to cost more, and in the early 2000s, they introduced their $5 Mondays. They ended up being swamped every Monday and quickly realized they just needed to make pepperoni pizzas continuously to keep up. It basically kicked off a whole new business model. Lower profit margin, higher volume of sales.
Little Caesar's never cost a lot more. They used to have a 2 medium pizzas, 2 crazy bread, and 2 Cokes for under $8 in the 1990s. You don't know what the fuck you're talking about.
I do a lot of the work for the little caesars in my area (electrical, plumbing, tile, etc.). I was shocked to find out they made fresh dough every day! What I'll say about LC is this... it's not the ingirdients that worry me. It's the kitchen cleanliness and workers themselves. Out of the 6 I've worked in, I'd only eat at one location. The other 5 I find to be a disgusting place to make food! Seeing the state of these kitchens lead me to not touch fast food.
Low wages = high turnover. High turnover = bad quality. This could be fixed with better management methods to crack down on cleanliness but since Caesars operates mostly on a franchise model management varies quite a bit depending on who the franchisee is and how much they want to pay their management team.
lol it dont stop there.. about 15 years ago i worked at a animal care clinic. They did boarding of animals and minor surgery's like Spay and neuter animals.. But i walked into a surgery room to dump the trash, the Doc was smoking a cigarette right over the cat he had open to tie her tubes.. I said "Well that dont look very sanitary". He started laughing and said dont tell on me.. I can give you ALOT more examples of other jobs too.. So in my 47 years on this earth its taught me the most important thing to learn.. It you want something done right, Learn to do it yourself.. I like to call myself a jack of all trades now. I depend on nobody for nothing.
If you’ve ever watched Gordon Ramsey, it’s not just fast food, but restaurants as well. We have a health department for a reason. People who want small government have no clue how shorter their lives would be with no FDA, OCEA, Health Dept, etc.
Hands down the best pizza chain in terms of value and taste. People say it tastes like cardboard, but I think it tastes perfect. Just hope they don't change their recipe to satisfy niche audiences like Pizza Hut or Dominos did.
I worked at a little Caeser's before covid and I gotta say, your never supposed to do what you see at 1:00, the individual is spreading the cheese evenly after putting it on. I was taught that if you do that, it will mess with the layer of cheese after cooking as there's now sauce potentially on top of the cheese.
I understand you worked there and yet the true reason for not spreading the cheese is to allow moisture to evaporate through holes left through cheese rather then trapping moisture by melted cheese. Leaving the sauce unreduced and the dough soupy. They do many things in all commercials that are just entertaining. In this case it is to make the customer think that they make pizza with boatloads of stinky cheese.
@@brettblute7739 I see, I was a doughboy for 90% of my time there, do I don't know all the tips and tricks when it comes to actually assembling pizza's. Good to know.
Worked and managed three different locations in the late 80s early 90s. There are so many ways you can ruin or make a great pie, and it was all about good consistent techniques. We had charts on the walls that explained how to properly work every station, and if followed correctly, the product was awesome. The dough, sauce, and cheese was all great quality back then, and was still cheap. The hardest quality to find now is the work ethic, which is probably why they cut the quality of the ingredients.
@@brettblute7739 And then there is this just last weekend. Large pizza which was delivered this way. ALL the cheese piled in the middle with 2-3 inches on the outside with no cheese whatsoever (that does NOT include the inch or so of rim crust. and strangely enough the cheese melt wasn't any thicker than normal.
This seems to be a stock video and not an actual Little Caesars store. There is literally a cup you use and you have to sprinkle it evenly. The cup allows for that even sprinkling.
Living in a high altitude desert, where things simply cook differently from humid sea level places like NY, I can say Little Cesar's is one of the better tasting pizza places around here. If I recall correctly from my time working at the place, the large pizza was 8oz of cheese (+3oz for a cheese pizza) and 30 slices of pepperoni specifically.
When I worked for Domino's in the 90's, it was 7 oz cheese for a large pizza (14") and 40 slices of pepperoni. Extra cheese was 3.5 oz additional cheese.
As a former little Caesars employee we were not told to go easy on the cheese and we would use the same cheese and in Arizona little Caesars does do delivery and we used yeast to prevent the pizza from sticking on the pan
They have saved me so many times through the years and on the bonus side, I actually like their pizza. While other places have doubled or even more for less food in both quantity and quality, LC has stayed pretty damn consistent.
Worked for Pizza hut for 10 years, started as a driver and worked my way up to Resteraunt Manager. Biggest issue I have with pizza places is they will use dough that is past its shelf life or don't make it properly. Old dough is easy to spot as the crust is rather pale and has spots where is it golden brown (like it is supposed to look). The hand tossed dough at PH had a shelf life of about 18 hours without any sauce (drops to about 2 hours at that point). Pan dough had a shelf life of about 8 hours before it would collapse (about 1/2" thick when it should have been just over 1" thick). Dough that is over-proofed (let rise too long) or took too long to get into the proofer is typical of a lot of pan pizzas. I often saw people making it take way too long to make it and let it sit out before getting it into the proofer. From the time the mixer stops you have 30 minutes to portion it out and into a proofer where it should sit for 60 minutes so 90 minutes before it is in the walk-in. Often it would be an hour past that before it made it there so when it was cooked it was rather flat (about 1/2" thick when it should have been just over 1" thick). I won't order pan pizza from any pizza place. Food costs made up about 30% of the price, labor was another 30%, overhead was another 35% and about 5% was profit.
@@TarsonTalon It isn't made to order since it takes at least an hour to make dough. If made properly it would be done in batches twice a day. Dough is the cheap part the toppings are what is expensive as far as the food costs go.
I had pizza hut recently. the dough tasted off. then i read the comment that they dont them in house. the dough was never crispy. even if no one eat the crust, i prefer it crispy. plus you pay for the whole pizza. so if the dough is like warmed up bread then its the process of either a) cost cutting pre made dough b) oven was not baking pizza at proper temp As for LC, the pizza always come out "hot and fresh". Only place that beats it is papa johns. The thin crisp dough and garlic sauce is true italian style pizza. Crispy thin dough and great ingredients.
Having worked in two different pizza places I can tell you that one had their dough delivered while the other made it in house, one used frozen cheese while the other did not. Both places had you measure -everything- that went one the pizza. Sauces, cheese, toppings... everything was charted with how much went on what kind of pizza. The perceived quality was higher, the price was higher, but the end product was pretty much the same as Little Caesar's. One of those places closed down, the other is a national chain that is still around. I like all three places. I like other pizza places as well. They all have their perks and their flaws. Little Caesar's puts out a good product. I kind of prefer them over some other places like Pizzahut (where I only order from for the stuffed crust), Dominos, or Papa John's. Usually it is because of the quality of the product for the money I pay. It is all opinions, all subjective. Get what -you- feel like paying for. Don't let the companies try to tell you what you should be getting. Corporations and such are not our friends. ... Man I get preachy when I'm tired.
have you try Wal-Mart pizza by their deli there's like an meat lovers pizza 16'' 8 dollars and taste very good it's like a pound of toppings on that pizza
They had an "extra extra" or something, with much more toppings. They use to go on sale for $6, but were normally $8. They were really good, compared to the standard "pizza pizza."
@The Game Show Channel That could be it. I really liked them, and could eat the whole thing for a day's worth of meals---(Heaven knows the calorie count).
Worked as both a cook and driver at pizza hut and they also use sauce concentrate where you just add water and stir. Only diff is little Caesars is probably half the price of a pizza hut pie
I actually prefer Little Caesars pizza much more than the more expensive Pizza Hut's sparsely topped pies with chewy crust. Side by side i'd choose Caesars over the hut regardless of price.
I agree. You should try papa johns New York style. It’s a large dough stretched to an extra large size. It’s a cross between a thin crust and regular. Perfect amount of dough and the toppings go out to the edge
I agree about pizza Hut there dough changed . I will defend there sauce though .. now domino's takes the spot for worst imo . I've even gotten sick from them a few times.
@@paulgrossenbacher8002 Their dough arrives frozen and they just thaw it out before cooking. Sometimes they can leave it thaw for too long and it tastes much worse. Domino's on the other hand makes all their dough fresh. Really depends on the workers to be honest. A bad worker will make a bad pizza
My girlfriend is a "foodie," and super-picky about what she will eat. She is also into health food. That said, she likes (as do I) the Little Ceasars' chicken and vegetable pizzas. The dough is excellent, not too heavy, and light on cheese is a good thing:). Regardless of the cost, their pizzas are quite good.
Back in the day when I worked at Little Caesar’s we made our own dough, and ground the cheese from blocks of mozzarella and Muenster. Ingredients were supposed to be weighed for toppings, but the more experienced dressers would eyeball it. Special price pies would have a more restricted amount of cheese and toppings, but is this really surprising? And in the old days, in a neighborhood store, we would add extra to our favorite sweetheart regular customers pies, so much that one of our favorites started requesting “light cheese.” We showed our love by piling on more cheese for our favorite regulars.
I worked at two different little Caesar’s in two different franchises, and we only ever used one kind of cheese blend, it was not one blend for certain pizzas and another for the hot and ready. We made the sauce from a tomato base in #10 cans, sugar, water, and spice blends. The dough was made every morning as well.
YEP!!! That's how it was when I was assistant manager at one of them...but the one we got here...where I live now, sucks!! I guess I'm the only one who left a nasty comment and I apologize to all those who love this place.
I worked there over 25 years ago. Not sure when it changed, but back then all the cheese was a mozzarella/muenster blend, shredded in-house (3:1 mozz/muen ratio). The sauce wasn't just add water either. We used 4 of big tomato paste cans for each batch, with 4 cans of water and the premixed spices that came in a generic sealed pouch. Mixed all by hand with a huge whisk and then refrigerated overnight so all the flavors bloom, and then it's ready to use for that day.
It's great for the value. Other chains have went downhill so much over the past couple of years that it seems there isn't really much difference in quality between this or an overpriced Pizza Hut or Papa Johns pizza.
@@jarate8076 have to agree with you in a vacuum solely discussing taste, but when cost is considered, much better bang for the buck from LC. Same versus pizza hut, dominos etc.
I used to work at Little Caesars, albeit over 10 years ago. Some odd things struck me as not quite accurate. They don't use different cheese for hot and ready pizzas vs everything else. It's all one big mix of mozzarella plus muenster. Secondly, it's not that workers are told to sprinkle conservatively. You are given a measuring cup for different pizzas, and you use that to put on an exact amount. That amount may be conservative compared to other chains, but the wording of the comment suggested there's a bit of eyeballing in how much cheese is applied, which was not true for me then, and I doubt is true now.
I used to be a supervisor at an LC, and you are exactly right about how things are done. We did it that way also. Mozzarella & Muenster (for every pizza) cut & blended fresh multiple times a day, measuring cups used for every topping (including cheese), dough made fresh every morning, toppings opened fresh multiple times a day, veggie toppings washed & cut fresh multiple times daily. Pepperoni had a certain number placed on different sized pizzas (and we always used the exact number from the charts, which we in the pizza prep area).
We didn't have different sized cups. Just one for everything, and we only used them when the owner came in or our hands were not clean, though generally we put around 2 cups worth on a pizza, sometimes 3.
Yes, that awful measuring cup, but also that if you fill the cup, the manager will come over and yell mercilessly, which is extra-stressful when you are an independent college girl with no caring family to help out. We had to sprinkle the cheese very lightly and delicately into the cup so there would be plenty of air in the cup, and even then we could not actually fill the cup. I was grabbed by the arm and yelled at SO many times for filling the cup or for not leaving enough air space between the cheese shreds in the cup! You were in reality getting less than half the cheese that you were supposed to get. And if you want extra cheese, that's not double-size. Extra cheese would be doing the same measuring scam with a 1/8 cup size measuring cup, so in reality you got maybe 1 Tbsp of extra cheese when you paid the big bucks for the extra cheese. Just go to the grocery store and buy a bag of shredded cheese and add the extra yourself. Also... Fully-made pizzas are made ahead of time and kept in stacks of about 50 (you may have more depending on the size of your town and how much business your location does), and all day we just stand there making pizza after pizza after pizza, adding to the stack. These pizzas can stay stacked on a back-room counter -- NOT refrigerated -- for days before they are sold. When a sale is made, a pizza is pulled from the top of one of the stacks and put on the conveyor belt to go through the oven and out the other side, where another employee grabs it, slices it crooked with LC's strange little impossible-to-use cutter, and sticks it in a box. If you come on a busy day, the stacks get shorter and shorter as we can't make enough pizzas to restack as fast as they are being sold, so you're more likely to get an old pizza from the bottom of the stack. The only way to get a fresh pizza is to order something unusual. Never order plain cheese or pepperoni! Most of our pre-made stacked pizzas are plain cheese and pepperoni! Order a pizza that is half something unusual and the other half something else unusual so there is less chance you'll get an old pizza. If you're lucky, we won't have it pre-made and you'll get a fresh pizza. The ingredients may have been sitting out for days, but at least the pizza itself is fresh. As for the dough --- fresh? HAHAHAHAHAAH!!!! Yes, the dough is made every day, but it is made and put aside on tall carts full of trays. It'll be days before that dough is used, and once its used, it'll be for a pre-made pizza that just adds to the stack. By the time you get the pizza, that dough could be more than a week old.
Yeah. Then it became "Hot-N-Ready" Now that's gone. It takes half an hour to get a plain pepperoni pizza anymore. No thanks. They've really gone down the drain.
not a popular opinion, but as far as National Pizza chains, go Little Caesars is actually my favorite, I personally feel that it taste better than the competitors.
Back in the day when little Caesars first started and they first opened do used to be able to get two pizzas for the price of one and their slogan was pizza pizza so if you ordered one large you would actually get two large for the same price
I remember that. They came on a long tray inside a paper wrapper. That was our Friday night treat when I was a kid…Little Caesars pizza and kung fu movies all night. Good times!
I’m not a cheap skate and I usually order dominos at times but I decided to try little Caesar’s couple days ago and for a kid that only has 50 dollars a month, eating little Caesar’s is cheap snack for me and is a little bit better than Pizza Hut for me! It’s amazing and I love it
You only have $50 a month to spend. I don't see how not being a cheapskate fits with this dynamic. It would be in fact much wiser to be frugal as much as possible on that budget.
The Little Caesars where I grew up was great. Their food was easily on par with more expensive places, but their make to stock system for serving customers through the hot and ready was revolutionary in the pizza world. I also liked how it wasn't overly saucy or cheesy, and never found it to be skimpy. It was just right, and this place was always busy. Everyone went there at seemingly all times of the day. Granted, I lived near a busier neighborhood in a bigger city than I do now, but compared to the big guys and family chains alike, they were definitely serving more people on average than others in the area. Their cheese bread was great, and their simple efficient kitchen design means that far fewer mistakes were made than in Dominos or Pizza Hut. They would like never fuck up your order even if you wanted something other than the basic peperoni, and I'm not remotely surprised to see the chain still doing well. Something big that I feel people overlook when it comes to their cost and simplicity model is how much more that matters with people with lots of kids, or just a bunch of people hanging out who aren't loaded.
Has always been and will always be my favorite pizza chain! I love the taste and will never forget the good old days when it came in 2's in that paper bag on a cardboard tray. Nothing like tearin that bag opened and digging in! And love the crazy bread and deep dish too!
Little Caesars offers a very serviceable selection of pizzas at reasonable prices.A great place to buy pizza in bulk for events and possibly the least greasy of the major chains.
Very True I was at a Family Reunion a way back & on the Spot all of us decided to Pick up some Pies rather than eat Icky Chicken was there, Any other place would have charged an arm and a Leg, LC for what Pay for another Pizzeria to get more worthwild.
Little Caesars is pretty good pizza for the price. Often, you get what you pay for but, Little Caesars, not having to cover costs of restaurant space and seating, and making their own fresh dough daily is a great way to cut business costs and pass the savings on to customers. It's good pizza at a good price.
25 years ago they mixed the tomato sauce with a spice package, the cheese was an in-house grind of big blocks of mozz and provolone, they even had pita pockets for subs (they were quite good actually).
Now it's just a pre made packet of sauce that you have to squeeze out, and it gets messy very easily. Same pizza sauce as the bread sauce. Cheese is just prepackaged and we cut them open when the clear bins get low.
Say what you will about Little Caesars pepperoni Hot and Ready pizzas, but I had ordered a Pizza Hut medium double pepperoni pizza, expecting a copious amount of pepperoni, and got a very disappointing bland pizza that is actually smaller for triple the price and the same amount of toppings that a normal Little Caesars pepperoni pizza comes with. I should've just drove to Little Caesars and got a Hot and Ready or gone to Aldi and got one of their ready to cook pizzas.
I feel you. I had 60 points towards a free one topping pizza from dominoes so I used them and ordered another one topping med. pizza at store price and a 2 litter at almost $28.00 for the 3 items. If I would of used their on line coupon for 2 2 topping med. pizzas at %.5.99 each and purchased a two litter I could of saved close to $10.00. The 1 1 topping pizza cost me the same price what 2 2 topping pizzas with coupon cost..
The Pizza Hut near me puts 7 pieces of onion on a large Supreme. They tell that the computer does it and if I want more I have to pay. No more Pizza Hut for me. Do they really make more money being cheap when they lose a customer?
I was a GM for Little Caesars for about 11 years. We used to make the sauce and grate the cheese (mozzarella/muenster blend), but they finally switched to pre-shredded cheese and premixed sauce to save money and get better consistency. The one thing I saw never changed was every day we made dough fresh daily by cutting/weighing/rolling it and storing it in the cooler for use the next day. I still think their crust is as good as anyone else's.
@@pfury67 always hated papa johns the sauce tastes like ketchup and the cheese is just weird I'm not a big fan of lil caesars but I'll take it over papajohns though I might even take pizzahut over them XD
I worked at little Caesars the sauce has pre made spices in a liquid water seasoning and real tomatoe sauce !!!! They take tomatoe sauce put it in a big container and mix the seasoned water in it .
A long time ago, I was a security officer at the Port Royal Condominium in Port Aransas, Texas. It was actually my first day on the job and I was being shown literally everything. I got separated from Ken who was my trainer, because I had to take a phone call at the front desk. After the phone call, I found Ken talking to an elegant couple who were sitting next to the pool, enjoying their mixed drinks and the nice surroundings. As I stepped next to Ken, I caught him finishing his spill about how he likes his pizza. So, as he was going on, I jumped in and said, "Okay Ken, I'm back." He got angry and told me to wait because he wasn't finished telling them about how he likes his pizza. I chuckled and said, "Pizza? You eat pizza? I haven't ate a piece of pizza since I became an adult." I continued to rant, "All's a pizza is, is some bread dow a tiny bit of tomato paste and some super cheap toppings." [The female is elbowing the man sitting next to her as Ken's eyes and mouth are wide open.] "No doubt the owner of those pizza places are at some fancy resort just like here, sitting by the pool, enjoying a mixed drink, and laughing about how he sells his customers a cheaply made pizza the price for a good steak." Ken excused us, grabbed my arm and led me away. Out of ear shot, Ken scolds me and tells me I can't speak my mind freely in places like Port Royal. I asked why and he said that the man I was venting my thoughts to, was the owner of Little Caesars Pizza. Not even a month after that, Little Caesars ran the Double-Double, which was two large pizzas for the price of one and then other great deals and the creation of a huge rectangular pizza I believe was called the Big Foot. What followed after that, was a price war as pizza franchises tried to outdo each other. And that is why Little Caesars is so cheap. And as Paul Harvey used to say... "...now you know, the rest of the story."
When Little Caesars arrived in Mexico some years ago it was decent, and there were enormous lines of people buying in every location. Today they are like piece of cardboard with something on top that resembles cheese. I have no doubt in my mind it was a bait and switch, they entered the market with different ingredients, then changed them and hoped people would keep buying. Now I always see the stores empty, it's like 5% people buying compared to some years ago.
@@Sheilawisz I'm in Mexico City, maybe they have different ingredients for some reason? I don't know, but it's awful here. I'll try it out on another city when I get a chance.
@@doingtime20 Yes probably it’s a different quality ingredients from a Little Caesars shop to another. If you come to Pachuca and you want great pizza, visit O Forno Paulista, definitely the best pizza in town!
I love Little Ceasars.As a customer&As a former employee.Its a Great Business with great people who both work there or buy from there.Respectful;-My own oppinion&voice.thank you. I absolutely LOVE LITTLE CEASARS
Just got home from work right now, not eating any lunch during the day and chowing down on a hot and ready. I would buy this pizza for $10! I just love it that much
@@briangrant9942 Because people in those states, especially near cities, have hundreds of independent pizzerias to chose from. They can get far better pizza at those places than they can at any chains. A person in Chicago is going to go independent rather than the Uno chain. The difference is night and day.
This describes every major chain, really. Pizza Hut found that it was cheaper to use frozen dough, and its pizzas costed about $2.25 to make back in 2005. That included nearly every aspect of overhead including average rent and utilities. Somebody actually measured the cheese out on the major chain pizzas and found that Little Caesar's ironically used the most cheese.
I like their Hot and Ready. If anything, it's become much more value for the money because they're using more pepperoni pieces now, and, incredibly, it went from six bucks to 5.50 where i live.
Hometown pizza chains are so, much better, and the use higher quality ingredients from the area. When, you make a better quality product equals good business, which equals good paying happy employees!
Simple but so good! Growing up in the 80s and 90s I would have never thought of anything being better than Pizza Hut. But, here we are and I won't even look at Pizza Hut as I drive past it going to Little Cesar's 😂😂
This place has helped so many people get a meal everyday. The lower class people like myself that don't make much can afford to feed their kids and themselves if they don't have much money or don't make much, and you might even have leftovers. It's perfect for anyone on a very tight budget. It doesn't taste that bad at all. Sure it's not amazing but it's food so I don't complain. I still eat it all the time because it's quick, cheap, and I usually have leftovers. Being able to get that much food for $5 real is such a great deal. I eat Papa John's a lot more since they started selling a large pizza for $10. I get a large pepperoni from them quite a bit now. I think it's only one topping though but it's like if you want a cheap pizza like Little Caesars but want better quality then that's the place to go.
If your meal choice were LC pizza 3+ times a weak or tuna/PB&J sandwiches or maybe cheaper lunch meat, you'd probably be much better with the sandwiches at roughly the same cost. It's kind of depressing reading the comments on this video - people that claim that places like this are feeding their family when it really should be an occasional thing, not something you eat every day as pizza, even from local pizza place is generally not very nutritious - sure, it will fill your stomach but it's full of calories, salt, cholesterol etc. and not many nutrients.
Once I was so poor I could only eat cabbage for a week. Pizza? Dang, that rich folks food! Filled the car with $1.30 in gas and made it halfway to work. Free coffee and salad dressing in a bowl for lunch. Those were the days! Today I eat like a Billionaire and get extra pepperoni every time.
So many places are trying to be fast casual or charge a lot like Chipotle and now McDonalds. A good majority of Americans are lower class, in poverty, broke or homeless. LC is filling a mass market for fast, hot, cheap food with not much else competition. I think you will see in 5 years LC monopoly on ready and hot start getting some competition as other established food places or up and comers realize there is a market there.
While I typically prefer a true NY pizza (Im from there) at almost $20, I find Little Caesars more than acceptable, better than Papa John’s or Domino’s. And there is no waiting, and cheap. Winner.
Same ... well, except I'm from Philly and my wife is from NYC, we are currently in Indiana. Convenient and inexpensive ... and while not great, it's edible and slightly better than some other chains ... or at least more consistent. The LC down the street from us does huge volume and it is perfect for occasions when you need to provide food for a lot of people. I have two teenage daughters so it has gotten us through a lot of sleepovers.
My family is from the Bronx but I won't be caught dead ordering anything from LC. Not a chance. Since I don't live in NY I just learned to make NY style myself. My only question is what happened to your taste buds😐?
@@RayR - I don't think anybody said it was as remotely as good as a true new york style pizza. For me, it is a matter of convenience and expense. If I need to feed a bunch of kids, I'll stop at LC, I don't mind it and no, don't usually have time to make it myself. If it's just me and my wife, we'll go out of our way to get a good NY pizza.
Exactly. I live in CA but grew up in northern NJ. It's amazing what people in CA consider to be pizza. If I'm going to have glorified microwave pizza, which is what Little Caesars, Dominos, Pizza Hut, etc., basically taste like, then I'm fine spending $10 on Little Caesars rather than $20 at Dominos.
I managed Little Caesars restaurants for corporate and franchise locations. Most of what this video says is wrong. All pizzas get the mozzarella and munster mix. The sauce is not just add water. They get in pouches of tomatoes and add the seasoning and water in the restaurants. Also, most franchises add a bit extra on the toppings, while corporate will penalize stores for skimping on product. I no longer work for the company, so I have no skin in the game. I just don't like seeing what I know is a smear campaign
Worked and managed three different locations in the late 80s early 90s. There are so many ways you can ruin or make a great pie, and it was all about good consistent techniques. We had charts on the walls that explained how to properly work every station, and if followed correctly, the product was awesome. The dough, sauce, and cheese was all great quality back then, and was still cheap. The hardest quality to find now is the work ethic, which is probably why they cut the quality of the ingredients.
"The hardest quality to find now is the work ethic"...yeah, I'd imagine that would be harder to find as corporations regularly cut benefits and wages stagnate or decrease - you can't expect people making dirt pay in a job with little/no chance for advancement and few/no benefits to want to go the extra mile for their job - it's a chain company and a minimum wage job, not like they are co-owners.
@@yellowblanka6058 this is not the fault of corporations. There was no benefits in 1990 for any fast food or pizza chains. Minimum wage was $3.75, and teenagers worked hard and made a great product. We were happy. Only maybe a manager and assistant managers, in their early 20s, had bills to pay, and all the other employees were just earning some pocket cash. These are not supposed to be jobs to support a family on. To support a family, one must go work at acquiring a marketable skill or stay poor until growing up. Nobody is "owed" a living wage for being a fast-food worker. The problem today is entitlement and the Leftist woke BS you just barfed in your response. Corporations are not the problem. Entitlement and laziness is the problem.
Employees told to skimp on cheese and toppings?!? Mashed do not know what they are talking about. The #1 reason LC can sell pizza so cheap is that the same family that owns them also own Blue Line Foodservice Distribution. Its like if Pizza Huts or Papa Johns food supplier decided they would just start making and selling their own pizza and cut them out. No middle man.
Yeah, this was also explained in a video prolly two or three years ago, I dunno, it seems this video here was just to compile all those important points
well my local place definitely skimps but I think its due more to the employees. Not that I blame them when you know some customer will come in and demand 10 hot and ready pizzas and throw a fit when they are told they gotta wait 5 minutes lol
While other pizza restaurants are selling a single topping pizzas for $20, you can get four Little Caesar's pizzas for the same price. I love the Cheese and Pepperoni Stuff Crust ExtraMostBestest pizza and Crazy Bread.
I think it tasted best back in the 80s when you got 2 in the paper covered cardboard carrier, the sauce tasted different & better than today in my opinion. Pizza hut also had better tasting sauce 30 years ago as well.
@@thecolorblack4778 thats not likely only it. Corporations look for greater profit over time /change processes and ingredients all the time to save money. 80s pizza hut used fresh dough instead of frozen. Its possible they also made their sauce in house too
With inflation the way it is, these companies have to make a choice. Cut food quality to keep prices close to the same, or raise the prices and piss off/lose customers. But they can't continue selling things for the prices they were 20 years ago, it eventually has to go up. Bottom line for them though will always be profit, and that profit margin is typically very thin due to things like overhead.
I never understood the hate little caesars gets. Sure it's obviously not the best pizza around. But it's one of those things that when you're in the mood for it, it slaps. And just for a little over 5 bucks too. I remember I used to spend nights over at a friend's house playing video games, watching movies and eating little caesars. So good.
Does anyone remember their PIZZA PIZZA deal In the 80s ? The darn box took up the back seat. My dad had a coupon from the back of the TV guide. We had it every Sunday night . Wow that was so long ago
Don't recall if we had a Little Ceasars in the 80's where I lived but I do remember eating them in the 90's w that 2 pizzas in a box with a paper covering.
Low quality ingredients does not mean you get a low quality product. Little Caesars pies always taste fresh and delicious, you're not getting a gourmet meal but no way you wont enjoy eating your pizza.
I worked at a small pizza parlor for years I made the pizzas 🍕 made up the menus did repairs on the equipment and building maintenance I tried to open my own restaurant but everyone was into price gouging so I went into other things but here’s what I learned about pizzas 🍕 First the best dough is the simplest the best is a simple French bread dough use 1 tablespoon of salt 1 tablespoon of sugar 1 tablespoon of yeast and 10 pounds of flour Mix this with around 2-3 gallons of warm water mix and let it rise a couple hours it will fill a 10 gallon mixer boll. It’s cheaper to just take out a small ball of dough and roll it out about 1/4 to 1/2 inches thick cooking it on the pizza screens are the cheapest and easiest way to cook them roll out the dough and toss it on the screen if it’s to big just trim around the screen with a pizza cutter. There are a lot of other things you can add to the dough but then it’s harder to cook and it really doesn’t taste as good and it’s more expensive with these ingredients is basically what the old sour dough company sells for a lot of money which is a 5 pound bag of sea salt and sugar you have to add the flour yeast and water. The water makes all the difference using these ingredients and the water wherever you’re at will taste good but each place will be different. The second thing is the cheese the shredded mozzarella taste great it’s easy to put on. The other alternative is you have to slice or great it sliced cheese takes 2 to 3 times longer to put on the pizza also it will take 5 to 10 minutes to slice up a 5 pound block of cheese and put it into a container to use grating is a little easier but takes almost as long to do then there is the electric and grading is very hard on the equipment we broke our mixer grating cheese and cost several hundred dollars for repairs and a mixer costs thousands of dollars to replace. The price of grated cheese is only a few cents different in price and not worth the labor. The best sauce we made was 2 gallon cans of tomato purée 1 gallon can of tomato past 2 cups of sausage seasoning 1 gallon of water It tasted great and without the rosemary you don’t get indigestion The pepperoni is the funniest thing it’s sliced very thin so you could put double slices edge to edge over the entire top of the pizza for the same price as as the other toppings so when you get a pizza and there’s only 1 to 3 Pieces per slice they’re only giving you maybe $0.50 worth of pepperoni or less on your pizza. And here you are making out like it’s a bad thing according to NY the best pizza is rolled out about 1/4 inches thick with very little sauce not much cheese and tossed into a coal fired oven at 500-700 degrees and burned for 30 seconds to a minute then cut into about 4 slices and each is folded in half like a taco 🌮 This is terrible it’s late the stores are closed and I don’t have all the ingredients or pizza parlors open. I don’t really think there are bad pizzas 🍕 there are better pizzas and really great pizzas try the Walmart pizza you can get a really great 18 inch with a couple toppings for around $10
I think they have good quality ingredients. Their sauce is GOOD. They used good pepperoni. Love they cheese and the crust. Pizza Hut hasn't been good for YEARS because they do not make their crusts in store. Their thin crust is very good!
I worked at Little Caesars. We mash the dough in a big circler press. Than put them in greased pans, after that we take each pan with dough into this machine. That puts pre determined sauce, an cheese on the pizza. We sat that on a rack for when orders comes to let them slide through the oven. Sometimes we have a few already through the oven an in the warmer. Any extra toppings we get from our topping station before placing in the oven. As the machine only did sausage, cheese, an pepperoni. Thank me later for this additional information from the inside. Also we don't add water to any sauce the sauce is pre determined in the machine. We only have sauce for marinara an it's not diluted. I worked there for a bit in the summer of 23
I know the family who owns Little Caesars they live in Detroit and hone half of Detroit lol I think their pizza is great and it's a good value. Another good Detroit based pizza I don't know if you have done a video on it it's jets. It's on the other side of the price spectrum but it's also very good especially their 8 corner
Price wins! While I think Little Caesars pizza is just average compared to other pizzerias, no one else around here even comes close on price. So we end up getting our pizza from LC at least 50% of the time. It's just too good of a deal to pass up.
I worked at Pizza Hut for a very long time, in 6 different locations, in three states. I also worked for Dominoes. With the exception of making the dough from scratch, it's all the same.
I was today years old when I learned that it's cheap quality for a pizza place to use exclusively mozzarella. That's what I've always thought I'm getting but acknowledge I've never asked what the take-out pizza cheese variety(ies) is/are.
Not only is munster cheese cheaper, but mozzarella cheese doesn't cause the "stringing" effect when you pull the piece way, the munster does. So does provolone and swiss. And lets not forget that LC runs their own distribution system called Blue Line and they order in VAST quantities and can order at times when some things are cheaper and freeze them for times when they are more expensive.
I don’t like neither Little Caesars or Dominos, a big part of the reason the pizza dough in the middle has been consistently raw and undone in the middle, There’s nothing worse than doughy pizza crust. It’s also been the same issue with they’re bread sticks.
What do you think about Little Caesars?
hey i love it MISS. Mashed😁😆😄😀😃
They're Supremes aren't bad.
Pizza is actually Not bad but I think another cost cutting measure of theirs is the horrible service. Nothing is ever hot and ready. And the pizza portal to pick up the food never works so A person still needs to wait in line at interact with an employee
Thank you for this. I always figured they had to use cheap ingredients and I could tell their sauce was very cheap tasting sort of speak. Now thanks to you for confirming this and then some.
Frozen pizza is much better in my opinion. Hot and ready? I call it hot and shity
Been a cook for 7 years, started at little Caesars and you'd be surprised how many other pizzerias use the same ingredients and charge 3x as much.
I think the pizza is decent
@@rapsheets4993 it’s edible yes, if you need something on the go or on a budget for a party or event, it’s not a bad option at all.
Hes right! Seen it for myself working in different pizzerias
Anything mass produced is going to taste less good. I bet any NY pizza shop blows it out the water
@@rapsheets4993 agreed. It's nothing special really. I do like pizza hut better.
This place saved me when I was living on minimum wage seven years ago. I was renting a place with no kitchen. Two pizzas a week. The line was out of the door. Keep doing it Little Caesars.
or you could have bought rice, beans, potatoes, bouillon, chicken, etc for amazing bulk values, but everyone keeps supporting the cancer that is fast food biz
@@SobeCrunkMonster agreed but he said he had no kitchen. I'm sure after the third day, it was no longer satisfying the junk food craving lol
I see you're doing your part to keep healthcare costs down.
@@SobeCrunkMonster for low income families those costs really add up and he said no kitchen he probably can't store most of that stuff let alone prepare or cook it.
@@SobeCrunkMonster can you even read? He literally just said he dosen't have a kitchen which is pretty obvious he dosen't have anything to store the food and cook it
I feel Little Caesars nailed their niche and uses their resources wisely. Most pizza places fail in their crust - it's like eating cardboard. I love Little Caesars crust; it tastes fresh. Their Crazy Bread is comfort food. Their cheese is actually decent and not super greasy, but still melty. Their sauce is well balanced. I'm not expecting gourmet pizza for $5. It's a really good pizza at a really great price.
It's extremely high in sodium and one of the only pizzas where I'm almost guaranteed to get heart burn, but I do love their cheesy bread lol
Of the big name, nationwide pizza chains, I genuinely like Little Caesar's the most if I'm getting a plain cheese. And I agree it's because the crust is better than most other nationwide chains, even if the sauce and cheese are underwhelming.
that's funny because our cheese is actualyl what causes most of the grease, later in nights we have to take ingredients out of the cooler we use throughout the day so we can clean it, but we can't exactly stop business, and we can't use the machine after it's been cleaned or we'll have to again and it takes 30 minutes of just defrosting before cleaning not exactly a fast process so it often will be put on a cart that will be wheeled into the largest cooler, and when needed pulled out so you can top/make pizzas, as normally they make some preset in advance and use those, but in later nights you can't do that without risk of waste and also the presests will warm up thats why hot n readies sometimes have that greasy film, so if they don't wheel it into a cooler the cheese will warm up, and you want it to be cold when it goes in the oven, if it's warm before it gets in the fats will separate and that's what that orange filmy grease is, it's from the cheese, keep rockin on though Little Caesars ain't bad at all and the grease is heavily exaggerated even if the cheese is warm, we also have to add seasoning to the sauce not just the concentrate in a big ol bucket goes 2 litres of warm water, 2 packets of concentrate from sun valley dried tomatos, and 1 pack of Little caesars seasoning mix(if you like the flavor ask for a zap pack next time you go, it's pretty much the same seasoning with slight variation and a good way to really change up the flavor of your slice) , that's why it tastes so damn good, worked there for years as a manger and loved it except for the shit pay, if they'd pay a living wage it'd be a job I'd love to do.
@Syphers Stop using the outdated term "cardboard" for comparing food. No one has eaten cardboard or knows what it tastes like.
@@riproar11 It's not outdated. Cardboard still exists, we're all pretty familiar with it's properties, and those crusts aren't that much different than it. For real.
LC has 100% control of their distribution system and the process is streamlined to include only one size pizza and even limited toppings. That’s how they can make a $5.55 pizza. It’s no frills and it is what it is, take it or leave it.
I think they were part of the CVS Foods "Little "franchise" where you buy the supplies and equipment from CVS Foods...or not,...as it was more of a distributor of various food and equipment then a Pizzaria business, Vending Machine business, Wholesale business
I think besides "Little Ceasars" , "Litre Tony" is kinda known and Last placed I work had a Pizza by the slice" Little Charlie's" hot case with the just as tasteless and cheap CVS foods Pizza "Little Ceasars" now makes in house instead of buying from CVS Foods
In fact their was 2 Pizzaria/Frozen Pizza Brands that uses CVS Foods to supply their Product that should taste familiar......Red Barron's and Fashetta(I think......and Im talking budget Pizza line vs higher cost contracts to can,bottle,make brand named foods in addition to their own generics)
Any 7-11 serving Pizza also is likely using CVS Foods Pizza
Very few employees at each location too.
@@FrarmerFrank Little Caesars was founded in Detroit years before CVS. As far as I know as a Detroit native, Little Caesars has never had anything at all to do with CVS and has always made their own pizzas (low cost as they are).
Well I can make a pizza 🍕 for $5.54. 😶
Do they really only do one size? I managed a Little Caesars in the 90s, and we had a great menu then, and made all dough, sauce, and cheese in house. Baby pan pan was sooo good! No sandwiches or salads anymore? Crazy bread?
They’re a life saver. When you have a family to feed. For $10-15 you’re done. Unlike going somewhere else you’ll pay that for one meal.
If I want a premium pizza, I’ll pay for one. I love that they’re openly a bargain pizza place. And nothing more, and they’re not trying to over price their food.
A good comparison is your local Chinese restaurant or one you find at the food court at the mall. They give you a to-go tray over stuffed with chicken and rice for $8-10 and it’s enough for 2 people. But if you go to Panda Express… it’s over $10 for a bowl
And it’s at best 1/3 the portion of the small chain Chinese food.
That’s because it’s cheap to make Chinese food.
Places like panda are just price gouging
Lucky you in mainland china LC is just as expensive as Pizza Hut.
It’s marketing it self as just as good as Pizza Hut
@@sko1beer I’m very lucky I don’t belong to china
Where the fuck do you live that panda is expensive to you ?
@@sko1beer yeah but if you're in mainland China why tf would you buy little Cesar's when Street food is cheap and good already
@@nonpondo_ because you get bored of just eating Chinese food all the time why you think all them western brands are in China.
Even subway does well only one that’s not doing well is domino’s.
that company won’t last long kfc is at the top and Burger King is still fighting macdonalds
It's a rarety in US businesses to actually pass along cost savings to the customer
I agree, It's probably using the cheapest crap they can find, and the cheese is probably filled with other crap.
It isn't - there's all kinds of businesses taking up a similar market position to Little Caesars(but in their own specific market), because there's customers for all different price/value levels. You just focus on the more expensive brands rather than the less expensive ones.
@@RyTrapp0 Yep, it’s basic supply and demand. If you try to charge too much over costs then another guy will come in and take your business away.
thank demorats and their tax raises, always end up on the customer
doubtful. it's got gigantic numbers of competitors.
Most countries have lower selection for practically any good or service.
Pizza Hut uses frozen sauce that they just add water to also. Their toppings are very similar, especially the directions on how much to add to each pizza (they have cups specifically to measure each topping, and actually count the number of pepperonis used per pizza). Yet, unlike LC, they use frozen dough that is thawed out before being cooked. And Pizza Hut is twice the price... so let that sink in. Never understood the hate for LC, their prices are great and their pizza is actually fresher than other chain's pizza.
I ordered Pizza Hut once where I live. It was bland cardboard. I left them the worst possible review. They reached out with an offer for a free pizza. I declined and said no thank you. I wouldn't even eat your pizza again if you paid me to, much less for free.
It's rather sad. When I was a kid Pizza Hut had a very good pizza.
Yeah, and Pizza Hut is also thoroughly mediocre pizza, not sure what point you're making - that one chain is slightly less mediocre than the other?
@@yellowblanka6058 I mean, I like LC, but to each their own. The point is that LC actually provides pretty good value compared to other chains. I thought that was pretty obvious in the post, but oh well.
I always found Pizza Hut's crust to be really greasy. Never tried Little Caesars. I don't own a car so I can't pick up fresh pizza. I either buy frozen or have it delivered. And delivery services like Doordash or Grubhub are too expensive. They charge you extra for the food, plus a delivery charge, plus a service charge.
Yeah Pizza Hut and Roundtable are disgusting
My town flooded and the Little Caesars nearby was the only place that was open. Got 2 pizzas and lived on them for a week,
I’ll always be grateful for that
I hope you learned to have at least some dry storage food as a backup for whatever may happen.
@@svenno9951 we dont eat frozen pizza
your profile pic makes a lot of sense@@spazzinvader9083
Man I'd eat 2 pizzas in a day lmao.
lol... Exactly. @@fmthebaron
I worked at Dominos in college and they used the same cost-cutting tactics when it came to ingredients (although the dough is refrigerated and shipped in by a distribution center), but they charge far more for the pizza. Little Caesars only gets hate because cheap = bad in a lot of people's minds...
What I like about Little Caesars is that, they dont pretend to be something they aren't. Its cheap pizza and and in a pinch its fine. The Mrs and I order a small Bacon and Pep Pizza for me, greek Salad for her and cheesecake from a good local place. Comes out to like 23 dollars. For people with kids? Waste of money, a kid doesn't know or care the difference between a 5 dollar pizza and a 20 dollar pizza
It used to be even cheaper - when they started advertising nationally around 1980, they gave you 2 pizzas for the price of 1 (they were square shape and placed side by side in the same long box). That's why their slogan phrase was "pizza, pizza"
Pizza shouldn’t cost 20 bucks it’s a flat piece of bread with shredded cheese and some toppings
@@Star.Chaser I like good pizza, not shitty pizza
Price and quality are no longer exclusive, use to be that way, not anymore, some of the best food you'll ever eat are mom and pops establishments that only a few know about, who more a family business than a large enterprise...
They would if there parents didn’t feed them garbage
Having a family of 4 we really appreciate LC for staying budget friendly during these crazy times. 2 Hot n Ready are our go to for Friday/Saturday nights. Thanks again LC for staying true. Delicious.
Girl you are nasty af 🤣
Broke kills.
Man get your bread up stop feeding your family that garbage
They skimp on cost but make a surprisingly good product.
You have to hand it to them: they found a business model that works.
FR. Amazing!
and they out pizza the hut
@@MurrayLime Actually not really. I had little Ceasars the past 2 days. They wasn't all of that. Pizza Hut still on top with best tasting pizza. Papa John's ain't too far from them though. Domino's on the bottom. FR
@@jayc5756 pizza hut's sauce is the worst tasting sauce ever made...it's like they let the sauce sit out in the sun for a few days then add a shit load of sugar to it...just awful
@@MurrayLime Pizza Slut succumbed to shrinkflation before COVID; they're as bad as Red Baron supermarket 'za, and 2x expensive.
This place saved me when I was struggling a few years back. 5 dollars you got dinner, love it
its $9 now
@@kitkat47chrysalis95 that depends on location.
@@Lincolnator721 $9.40 :(
@@kitkat47chrysalis95 It's $6.50 for the classic pepperoni pizza near me, $7.50 for the extra most bestest pepperoni pizza (extra cheese, extra pepperoni). Seems like ever since we started to help Ukraine is when everything went downhill.
@@Lincolnator721 Has nothing to do with Ukraine, and everything to do with printing "free" money. It's never free in the end lol. Plus lockdown, and how the workforce has changed. And how businesses, have taken advantage of the shortage prices, that were happening. When everything shot up in price for food, during lockdown. They never went back down, and places did, and still do take advantage of that.
I worked at little caesar's for two years in college and although the work sucked, the smoothness of their operation could not be matched by many restaurants. I learnt some good lessons in that place.
nice profile picture
I used to work as an assistant manager at a pizza hut and will always prefer little ceasar's just due to the simple fact that they make their dough in house. The taste is undeniably better. The list of places I will spend more than $8 on a pizza is very small and none of the major chains are on that list.
Saying Little Caesar's is better than Pizza Hut is like saying Mussolini was better than Hitler.
@@adotintheshark4848 Hardly, the only thing Little Ceasar's put in an oven was a delicious pie.
@@RndmBad they must be different where you live, is all I can say. None of the pizza "chains" make a pie that's much better than the frozen slop you can buy in Safeway.
@@adotintheshark4848 So, your statement pretty much highlights what I was saying. LC doesn't freeze their dough. It's all freshly made dough in house. I'm not arguing that LC is great pizza. It's not. It is decent pizza made cheaply and quickly. All I am saying is there is a significant difference between LC, Dominos, and Pizza Hut. The latter two mass produce, freeze and distrubte their dough, which is why they always end up tasting little better than the stuff you get in a freezer aisle. And I will never argue that you will find better options at independently run shops. And to expand on my initial statement I fully expect to spend over $14 on a great pizza. But if I am just looking for something cheap, that's where I go.
@@RndmBad as far as cheap pizzas go, they all beat the frozen pies in the supermarket, at least.
I worked for a Little Caesars for 5 years through high school and a little bit past and literally everything here is true. The sauce comes in a box with 4- 3 liter bags and 2 bags are split between a large lexan bain marie and a proprietary spice blend is added with 2 and a half liters of water to make 8 and a half liters of sauce roughly and one container of sauce could stretch between 20-30 pizzas roughly if the make line people used the proper amount and spread it evenly. The cheese we used was all the same, a mozzarella and muenster blend, for every pizza whether it was a HNR or a custom made item so that's the only part that was a bit incorrect but only marginally and was measured with different sized cups such as an 8 cup for a large/ 5 for each size of a deep dish/ Italian cheese bread/ Gold cup for any of the Extra Most Bestest line of pizzas. The toppings we were always told to apply evenly and sparingly whether it was 30 pepperoni per pizza (more for the Extra Most Bestest which I can't remember the exact number off the top of my head anymore) and only the correct sized measuring cup of other toppings which varied from each pizza build guide. My boss was incredibly knitpicky with the money coming in and going out of the store so she'd be in every other day checking that everyone was building product correctly and using only the proper amounts of toppings. The dough is made in-house and one batch of dough could make 40 sheetouts (40 pizza bases) and 60 orders of crazy bread as the cutting procedure was set at 15oz dough balls for pizzas and 10oz balls for crazy bread. Once the dough was mixed, weighed, and separated it was put into the walk in where it was supposed to sit for at least 24 hours but a lot of the time it would be pulled early and used before it could proof thus causing that "cardboard" texture that people often ALWAYS use to describe a bad pizza crust. A properly proofed and handled dough round will always make a really nice fluffy crust but with the usual high mass ordering (usually between 5-10 pizzas at once was a normal thing for my store) that was associated with Little Caesars we would go through all the proofed product in a short amount of time and have to start using partial proofed dough which created a lesser crust. The deep dish dough is made in the same fashion as the normal dough base with the exception that we didn't use vegetable oil or the proprietary yeast mix that other dough used and instead we substituted cold water for warm and used a very active baker's yeast to get a really fluffy (it literally grew to double the size on the table as you were cutting it) dough that we put in the deep dish pans with a special oil that gave the dough an inherent garlic/butter flavor that sadly kind of gets lost through all the other ingredients on the pizza. Through all the years I worked for a LC store and between all the other pizza places I still honestly prefer Little Caesars since I know the dough is always made fresh in-house and never comes frozen, the cheese never comes frozen, and I honestly think our sauce was better than anyone else's even though its a cheaper and more economic sauce recipe.
Cheese is prepackaged now. Sauce just comes in a big package that you have to squeeze out, added to water, and gets messy easily.
Told me exactly what I LOVE to hear about your chain where consistency counts which is WHY I'm consistently loving your Deep Dish Pizza Supreme! Granted it a bit pricy but those few extra bucks for all those toppings? Well worth it and heck? You want more? Tell them extra but? Of course you ARE going to be charged for it. Actually asked for extra cheese once on the Deep dish... Actually WASN'T better for it and I could tell there was extra cheese but didn't give it the 'pop' I thought it would. I feel that Little Caesars? Has a VERY FAIR grasp of working proportions that make for an awesome tasting pizza.
So if I show up earlier in the day, I'm more likely to get a pie with dough that has been fully proofed?
@@billymacktexasdetective5827should he have ran it through grammarly too, Karen? STFU.
That's alright. I've noticed , from reading comments and replies, that sing has become a lost art also. Not yours just generally.
When I was a kid in the 90s they used to have slices for 25 cents and a large pizza was $3. We used to pool our money together, mostly quarters we found on the ground, ride our bikes to the store and then balance the giant box on our handlebars on the way home. Back in the day
That's a great memory to have.
Awesome, you must have found a lot more quarters than I ever could! If I found say 1 a month I'd think I was lucky!
I love how there's a Little Caesars literally just down the street from where I live, never had any issues from them, and they're located in quite a hot spot that's centered between a general grocery store, a Dairy Queen, and a convenience store.
Love me a Thin 'n Crispy from there, any time.
In the town I grew up in, there was a Little Caesars in a Kmart. Both have been closed for years now. Surprisingly the LC didn't move to another location when the Kmart went out of business.
The Pizza Portal is the best thing they ever did. I love being able to order on my phone and just walk right on in and grab it without having to wait in line or talk to anyone. And they notify you on your phone when your order is ready so you don't have to stand there and wait if you get there early. I sit in my car and wait for the notification, then just walk right in, grab it, and I'm out of there. More carry-out restaurants should copy this idea.
They already had hot n ready pizzas
@@josh6706 He's talking about making a custom order. The pizza portal lets you order whatever you want (stuffed crust, crazy bread, etc...) and just walk in and grab it when its ready without waiting to talk to an employee. Its great
@@josh6706 There actually is a significant demand for being able to pick up food with no customer/staff interaction. Doordash, Uber Eats and other food delivery companies were already tapping into that market before the Covid happened. Covid just accelerated those decisions. Little Caesars was easily able to integrate a no-contact service early in Covid because they were probably looking to introduce this before Covid. A lot of fast food chains have been looking into using ordering kiosks and now apps to reduce order taking overhead. Any way to reduce employee headcount will save money.
Yeah it’s such a great idea loved it didn’t know they even had that 😄
a lot of places have that like Chipotle etc.
I haven't had Little Caesars for a while, but I remember when I first encountered them. Back in the mid-80's, I worked at a 7-Eleven that had one of these pizzerias a short walk away. I went there for lunch on occasion and was impressed that you got two pizzas for the same price as many chains' one pizza. No, it wasn't gourmet fare, but when you're young and poor, this hits the spot!
Yep ... Hence the phrase "Pizza, Pizza".
Baby Pan Pan
While not gourmet, the quality was still way better than the current one, especially the square pies. The crazy bread as well has gone down in quality. When I want pizza I only go to mom & pops places, no chain pizzeria compares to those.
Amen to that!
It's a hot or miss. Most of the time it tastes like the box it's in. But every now and then it's amazing. The pepperoni is crispy, the cheese is perfectly melted, the crust is soft and chewy. But that's pretty rare.
Always been good in my neck of the woods
The one thing I really miss about the ending of K-Mart is that the Little Caesars in them are gone, they were nice places to sit down and eat...and their deep dish was awesome
Still have KMART and little Ceasars in it.
@@johnree6106 K-Mart went away near me, all of the little caesars near me are now the pickup locations...before they teamed up with K-Mart, there were several of them that you could sit down at for lunch, even if it was just a few tables...
🏆🇺🇸🇬🇺 Guam usa 🇺🇸 🇬🇺 still have Kmart with little Caesars inside Feb, 06 .2022 for the price 💲5.00 dollars and your entire family could dine in .💵😀👍🍕🍕🍕🍕🍕😋🏆
Either it was better in Kmart 30 years ago or my taste buds have grown up. I loved those burnt corner squares..what happened
They used to put a lot of cheese on the pizza and it was higher quality. I definitely miss it too because I pay twice as much for pizza that isn't even as good as that was for cheap.
It’s also about volume. Little Caesar’s used to cost more, and in the early 2000s, they introduced their $5 Mondays. They ended up being swamped every Monday and quickly realized they just needed to make pepperoni pizzas continuously to keep up. It basically kicked off a whole new business model. Lower profit margin, higher volume of sales.
Little Caesar's never cost a lot more. They used to have a 2 medium pizzas, 2 crazy bread, and 2 Cokes for under $8 in the 1990s. You don't know what the fuck you're talking about.
Yeah, I don't remember it being inexpensive when I was a kid. Just remember the long box.
Not anymore. Used to be $6 last year but now it's $8
@@HKim0072yes, 2 things I remember about them: Big rectangular pizza and that odd oily smell when you walk through the door.
I do a lot of the work for the little caesars in my area (electrical, plumbing, tile, etc.).
I was shocked to find out they made fresh dough every day! What I'll say about LC is this... it's not the ingirdients that worry me.
It's the kitchen cleanliness and workers themselves.
Out of the 6 I've worked in, I'd only eat at one location. The other 5 I find to be a disgusting place to make food!
Seeing the state of these kitchens lead me to not touch fast food.
Low wages = high turnover. High turnover = bad quality. This could be fixed with better management methods to crack down on cleanliness but since Caesars operates mostly on a franchise model management varies quite a bit depending on who the franchisee is and how much they want to pay their management team.
They are not alone in hiring scummy workers. Dominos lets their workers eat in the prep area! I seen one guy cutting pizza while he was eating!!!
"The heart doesn't feel what the eyes don't see."
lol it dont stop there.. about 15 years ago i worked at a animal care clinic. They did boarding of animals and minor surgery's like Spay and neuter animals.. But i walked into a surgery room to dump the trash, the Doc was smoking a cigarette right over the cat he had open to tie her tubes..
I said "Well that dont look very sanitary". He started laughing and said dont tell on me..
I can give you ALOT more examples of other jobs too.. So in my 47 years on this earth its taught me the most important thing to learn.. It you want something done right, Learn to do it yourself..
I like to call myself a jack of all trades now. I depend on nobody for nothing.
If you’ve ever watched Gordon Ramsey, it’s not just fast food, but restaurants as well. We have a health department for a reason. People who want small government have no clue how shorter their lives would be with no FDA, OCEA, Health Dept, etc.
Hands down the best pizza chain in terms of value and taste. People say it tastes like cardboard, but I think it tastes perfect. Just hope they don't change their recipe to satisfy niche audiences like Pizza Hut or Dominos did.
The old Dominos pizza was absolutely terrible, though. I guarantee they would be out of business if they didn't change.
@@jasons5915 Same. I legit preferred frozen microwave pizza over the old dominos, and that's me being *nice* about it.
I'm more of a local NY style pizza guy but like some hot Little Caesars now and then! Key is hot. It's not that great leftover pizza , which I love
Seriously, where do these guys get their cardboard? They sound like some tasty boxes...
...
Wow, that sounds kinkier than it was in my head.
just tastes like cheap pizza to me, which is why I'd get occasionally
I worked at a little Caeser's before covid and I gotta say, your never supposed to do what you see at 1:00, the individual is spreading the cheese evenly after putting it on. I was taught that if you do that, it will mess with the layer of cheese after cooking as there's now sauce potentially on top of the cheese.
I understand you worked there and yet the true reason for not spreading the cheese is to allow moisture to evaporate through holes left through cheese rather then trapping moisture by melted cheese. Leaving the sauce unreduced and the dough soupy. They do many things in all commercials that are just entertaining. In this case it is to make the customer think that they make pizza with boatloads of stinky cheese.
@@brettblute7739 I see, I was a doughboy for 90% of my time there, do I don't know all the tips and tricks when it comes to actually assembling pizza's. Good to know.
Worked and managed three different locations in the late 80s early 90s. There are so many ways you can ruin or make a great pie, and it was all about good consistent techniques. We had charts on the walls that explained how to properly work every station, and if followed correctly, the product was awesome. The dough, sauce, and cheese was all great quality back then, and was still cheap. The hardest quality to find now is the work ethic, which is probably why they cut the quality of the ingredients.
@@brettblute7739 And then there is this just last weekend. Large pizza which was delivered this way.
ALL the cheese piled in the middle with 2-3 inches on the outside with no cheese whatsoever (that does NOT include the inch or so of rim crust. and strangely enough the cheese melt wasn't any thicker than normal.
This seems to be a stock video and not an actual Little Caesars store. There is literally a cup you use and you have to sprinkle it evenly. The cup allows for that even sprinkling.
Living in a high altitude desert, where things simply cook differently from humid sea level places like NY, I can say Little Cesar's is one of the better tasting pizza places around here. If I recall correctly from my time working at the place, the large pizza was 8oz of cheese (+3oz for a cheese pizza) and 30 slices of pepperoni specifically.
When I worked for Domino's in the 90's, it was 7 oz cheese for a large pizza (14") and 40 slices of pepperoni. Extra cheese was 3.5 oz additional cheese.
As a former little Caesars employee we were not told to go easy on the cheese and we would use the same cheese and in Arizona little Caesars does do delivery and we used yeast to prevent the pizza from sticking on the pan
It's going to vary depending on location and whether it's a franchise or corporate.
@@wturner777 exactly the little chasers in Arizona is a different company but legally owns the little Caesars name in AZ last I recall
It's good pizza. Thumbs up.
Good job ‼️👏👍👌🍕🍕🍕🍕🏆
Its corn meal that is on the bottom of the pizza not yeast.
They have saved me so many times through the years and on the bonus side, I actually like their pizza. While other places have doubled or even more for less food in both quantity and quality, LC has stayed pretty damn consistent.
Worked for Pizza hut for 10 years, started as a driver and worked my way up to Resteraunt Manager. Biggest issue I have with pizza places is they will use dough that is past its shelf life or don't make it properly.
Old dough is easy to spot as the crust is rather pale and has spots where is it golden brown (like it is supposed to look). The hand tossed dough at PH had a shelf life of about 18 hours without any sauce (drops to about 2 hours at that point). Pan dough had a shelf life of about 8 hours before it would collapse (about 1/2" thick when it should have been just over 1" thick).
Dough that is over-proofed (let rise too long) or took too long to get into the proofer is typical of a lot of pan pizzas. I often saw people making it take way too long to make it and let it sit out before getting it into the proofer. From the time the mixer stops you have 30 minutes to portion it out and into a proofer where it should sit for 60 minutes so 90 minutes before it is in the walk-in. Often it would be an hour past that before it made it there so when it was cooked it was rather flat (about 1/2" thick when it should have been just over 1" thick). I won't order pan pizza from any pizza place.
Food costs made up about 30% of the price, labor was another 30%, overhead was another 35% and about 5% was profit.
So you're saying by Little Caesar's providing the Hot n' Ready service, it actually results fresh dough because it is made to order?
@@TarsonTalon It isn't made to order since it takes at least an hour to make dough. If made properly it would be done in batches twice a day. Dough is the cheap part the toppings are what is expensive as far as the food costs go.
I had pizza hut recently. the dough tasted off. then i read the comment that they dont them in house. the dough was never crispy. even if no one eat the crust, i prefer it crispy. plus you pay for the whole pizza. so if the dough is like warmed up bread then its the process of either a) cost cutting pre made dough b) oven was not baking pizza at proper temp
As for LC, the pizza always come out "hot and fresh".
Only place that beats it is papa johns. The thin crisp dough and garlic sauce is true italian style pizza. Crispy thin dough and great ingredients.
Having worked in two different pizza places I can tell you that one had their dough delivered while the other made it in house, one used frozen cheese while the other did not. Both places had you measure -everything- that went one the pizza. Sauces, cheese, toppings... everything was charted with how much went on what kind of pizza. The perceived quality was higher, the price was higher, but the end product was pretty much the same as Little Caesar's. One of those places closed down, the other is a national chain that is still around. I like all three places. I like other pizza places as well. They all have their perks and their flaws. Little Caesar's puts out a good product. I kind of prefer them over some other places like Pizzahut (where I only order from for the stuffed crust), Dominos, or Papa John's. Usually it is because of the quality of the product for the money I pay. It is all opinions, all subjective. Get what -you- feel like paying for. Don't let the companies try to tell you what you should be getting. Corporations and such are not our friends.
...
Man I get preachy when I'm tired.
have you try Wal-Mart pizza by their deli there's like an meat lovers pizza 16'' 8 dollars and taste very good it's like a pound of toppings on that pizza
The only thing wrong with LC is the sauce is ti sweet
This!
they're Deep Dish is my favourite pizza for all the chains. Better than Dominos, papa, marcos, pizza hut... etc... Truly delish!
-tired- drunk
They had an "extra extra" or something, with much more toppings. They use to go on sale for $6, but were normally $8. They were really good, compared to the standard "pizza pizza."
@The Game Show Channel That could be it. I really liked them, and could eat the whole thing for a day's worth of meals---(Heaven knows the calorie count).
Extra extra read all about it?
Actually with the first person said was correct. Extra most best, but even then the toppings are conservative as well
I know this because I actually work there. Most of what they said was correct
Did they stop doing the “extra most bestest”?
So they're made better than I thought; not bad for an inexpensive take out option for a family on a budget. No complaints!
Solid pizza + low price = win
Little Caesars is a definite win for me as well
@dick trickle lol
Worked as both a cook and driver at pizza hut and they also use sauce concentrate where you just add water and stir. Only diff is little Caesars is probably half the price of a pizza hut pie
I hate modern pizza hut and I'm gonna take it out on you.
@@riner9 Yeah man, Pizza Hut up to the 90's was top notch. Modern Pizza Hut is a notch above frozen.
I've never had pizza hut sauce because every pizza hut i've ever had had no sauce just a red stain on the base under the cheese, so dry.
Because God knew that we were struggling down here so he blessed us with Little Caesers.
I actually prefer Little Caesars pizza much more than the more expensive Pizza Hut's sparsely topped pies with chewy crust.
Side by side i'd choose Caesars over the hut regardless of price.
I agree. You should try papa johns New York style. It’s a large dough stretched to an extra large size. It’s a cross between a thin crust and regular. Perfect amount of dough and the toppings go out to the edge
Pizza hut sucks the most, it's good when hot, and then it's downhill from there...
@@savagekruger77 it’s like McDonald’s fries, good when hot, but horrible when cold.
I agree about pizza Hut there dough changed . I will defend there sauce though .. now domino's takes the spot for worst imo . I've even gotten sick from them a few times.
@@paulgrossenbacher8002 Their dough arrives frozen and they just thaw it out before cooking. Sometimes they can leave it thaw for too long and it tastes much worse. Domino's on the other hand makes all their dough fresh. Really depends on the workers to be honest. A bad worker will make a bad pizza
My girlfriend is a "foodie," and super-picky about what she will eat. She is also into health food. That said, she likes (as do I) the Little Ceasars' chicken and vegetable pizzas. The dough is excellent, not too heavy, and light on cheese is a good thing:). Regardless of the cost, their pizzas are quite good.
Back in the day when I worked at Little Caesar’s we made our own dough, and ground the cheese from blocks of mozzarella and Muenster. Ingredients were supposed to be weighed for toppings, but the more experienced dressers would eyeball it. Special price pies would have a more restricted amount of cheese and toppings, but is this really surprising? And in the old days, in a neighborhood store, we would add extra to our favorite sweetheart regular customers pies, so much that one of our favorites started requesting “light cheese.” We showed our love by piling on more cheese for our favorite regulars.
This company is a blessing. Truly.
Facts
I worked at two different little Caesar’s in two different franchises, and we only ever used one kind of cheese blend, it was not one blend for certain pizzas and another for the hot and ready. We made the sauce from a tomato base in #10 cans, sugar, water, and spice blends. The dough was made every morning as well.
YEP!!! That's how it was when I was assistant manager at one of them...but the one we got here...where I live now, sucks!! I guess I'm the only one who left a nasty comment and I apologize to all those who love this place.
That's how it was when I worked at one, but that was, ahem, almost 40 years ago! Yikes!
is it open Sunday
Our sauce was just water and a sauce from a giant packet that we cut open and mixed together.
I worked there over 25 years ago. Not sure when it changed, but back then all the cheese was a mozzarella/muenster blend, shredded in-house (3:1 mozz/muen ratio). The sauce wasn't just add water either. We used 4 of big tomato paste cans for each batch, with 4 cans of water and the premixed spices that came in a generic sealed pouch. Mixed all by hand with a huge whisk and then refrigerated overnight so all the flavors bloom, and then it's ready to use for that day.
It's great for the value. Other chains have went downhill so much over the past couple of years that it seems there isn't really much difference in quality between this or an overpriced Pizza Hut or Papa Johns pizza.
Better than that Dominos junk So sad
papa johns is better though
@@jarate8076 have to agree with you in a vacuum solely discussing taste, but when cost is considered, much better bang for the buck from LC. Same versus pizza hut, dominos etc.
@@Mike-om4tv yes sir!!!
I used to work at Little Caesars, albeit over 10 years ago. Some odd things struck me as not quite accurate. They don't use different cheese for hot and ready pizzas vs everything else. It's all one big mix of mozzarella plus muenster. Secondly, it's not that workers are told to sprinkle conservatively. You are given a measuring cup for different pizzas, and you use that to put on an exact amount. That amount may be conservative compared to other chains, but the wording of the comment suggested there's a bit of eyeballing in how much cheese is applied, which was not true for me then, and I doubt is true now.
I used to be a supervisor at an LC, and you are exactly right about how things are done. We did it that way also. Mozzarella & Muenster (for every pizza) cut & blended fresh multiple times a day, measuring cups used for every topping (including cheese), dough made fresh every morning, toppings opened fresh multiple times a day, veggie toppings washed & cut fresh multiple times daily. Pepperoni had a certain number placed on different sized pizzas (and we always used the exact number from the charts, which we in the pizza prep area).
@@doctorfrankenstein6272 it even mentions the muenster and mozzerella blend on the box,
We didn't have different sized cups. Just one for everything, and we only used them when the owner came in or our hands were not clean, though generally we put around 2 cups worth on a pizza, sometimes 3.
Worked there as well. This is the truth.
Yes, that awful measuring cup, but also that if you fill the cup, the manager will come over and yell mercilessly, which is extra-stressful when you are an independent college girl with no caring family to help out. We had to sprinkle the cheese very lightly and delicately into the cup so there would be plenty of air in the cup, and even then we could not actually fill the cup. I was grabbed by the arm and yelled at SO many times for filling the cup or for not leaving enough air space between the cheese shreds in the cup! You were in reality getting less than half the cheese that you were supposed to get. And if you want extra cheese, that's not double-size. Extra cheese would be doing the same measuring scam with a 1/8 cup size measuring cup, so in reality you got maybe 1 Tbsp of extra cheese when you paid the big bucks for the extra cheese. Just go to the grocery store and buy a bag of shredded cheese and add the extra yourself.
Also...
Fully-made pizzas are made ahead of time and kept in stacks of about 50 (you may have more depending on the size of your town and how much business your location does), and all day we just stand there making pizza after pizza after pizza, adding to the stack. These pizzas can stay stacked on a back-room counter -- NOT refrigerated -- for days before they are sold. When a sale is made, a pizza is pulled from the top of one of the stacks and put on the conveyor belt to go through the oven and out the other side, where another employee grabs it, slices it crooked with LC's strange little impossible-to-use cutter, and sticks it in a box. If you come on a busy day, the stacks get shorter and shorter as we can't make enough pizzas to restack as fast as they are being sold, so you're more likely to get an old pizza from the bottom of the stack. The only way to get a fresh pizza is to order something unusual. Never order plain cheese or pepperoni! Most of our pre-made stacked pizzas are plain cheese and pepperoni! Order a pizza that is half something unusual and the other half something else unusual so there is less chance you'll get an old pizza. If you're lucky, we won't have it pre-made and you'll get a fresh pizza. The ingredients may have been sitting out for days, but at least the pizza itself is fresh. As for the dough --- fresh? HAHAHAHAHAAH!!!! Yes, the dough is made every day, but it is made and put aside on tall carts full of trays. It'll be days before that dough is used, and once its used, it'll be for a pre-made pizza that just adds to the stack. By the time you get the pizza, that dough could be more than a week old.
In the 1990s, Little Caesar's "Pizza, Pizza" meant two great pizzas for one low price.
Yeah. Then it became "Hot-N-Ready" Now that's gone. It takes half an hour to get a plain pepperoni pizza anymore. No thanks. They've really gone down the drain.
not a popular opinion, but as far as National Pizza chains, go Little Caesars is actually my favorite, I personally feel that it taste better than the competitors.
This is true for me as well. Idk why people say its garbage. At my town, it is the best.
I like them very good pizzas
I am a fan of litter Caesars
@@malvinlujan6560 I like little Caesars pizza as well
And it's cheaper too lmao 🤣 😂
Back in the day when little Caesars first started and they first opened do used to be able to get two pizzas for the price of one and their slogan was pizza pizza so if you ordered one large you would actually get two large for the same price
I remember that. They came on a long tray inside a paper wrapper. That was our Friday night treat when I was a kid…Little Caesars pizza and kung fu movies all night. Good times!
@@lisa438321 I remember that too with a side of crazy bread.
But the problem was they put ingredients on two pizzas that was only enough for one pizza!
I remember when they first opened in my city. They had a section in the local Kmart. It use to be delicious. They had some of the best pizza around.
Interesting. There is a very popular chain of pizza places in Ontario, Canada called Pizza Pizza.
Little Caesars at my town was closed down but while it was here it was great.
Cheap or not, it was tasty. Much appreciated.
I’m not a cheap skate and I usually order dominos at times but I decided to try little Caesar’s couple days ago and for a kid that only has 50 dollars a month, eating little Caesar’s is cheap snack for me and is a little bit better than Pizza Hut for me! It’s amazing and I love it
I can’t stand stand Dominoes.
Dominos is garbage.
Get Costco. It’s waaay more pizza, waaay better quality, good ingredients, and costs less considering the quantity.
ive tried costco i just like dominoes the most
You only have $50 a month to spend. I don't see how not being a cheapskate fits with this dynamic. It would be in fact much wiser to be frugal as much as possible on that budget.
The Little Caesars where I grew up was great. Their food was easily on par with more expensive places, but their make to stock system for serving customers through the hot and ready was revolutionary in the pizza world. I also liked how it wasn't overly saucy or cheesy, and never found it to be skimpy. It was just right, and this place was always busy. Everyone went there at seemingly all times of the day. Granted, I lived near a busier neighborhood in a bigger city than I do now, but compared to the big guys and family chains alike, they were definitely serving more people on average than others in the area.
Their cheese bread was great, and their simple efficient kitchen design means that far fewer mistakes were made than in Dominos or Pizza Hut. They would like never fuck up your order even if you wanted something other than the basic peperoni, and I'm not remotely surprised to see the chain still doing well. Something big that I feel people overlook when it comes to their cost and simplicity model is how much more that matters with people with lots of kids, or just a bunch of people hanging out who aren't loaded.
Has always been and will always be my favorite pizza chain!
I love the taste and will never forget the good old days when it came in 2's in that paper bag on a cardboard tray. Nothing like tearin that bag opened and digging in!
And love the crazy bread and deep dish too!
Little caesars is trash
Chicago deep dish pizza is king of pizza Little Caesars is garbage compared to giordano's
I've always loved their $5.00 pizza. Perfect amount of crust to cheese to pepperoni.
Little Caesars offers a very serviceable selection of pizzas at reasonable prices.A great place to buy pizza in bulk for events and possibly the least greasy of the major chains.
they're deep dish is better than any other chain pizza in my opinion. it's truly delicious.
I love their basic $5.00 pepperoni.
Great taste, hot, fresh, and a good value.
It's probably the greasiest pizza I've ever had. I once got one where it was so greasy I almost just threw it away lol.
Very True I was at a Family Reunion a way back & on the Spot all of us decided to Pick up some Pies rather than eat Icky Chicken was there, Any other place would have charged an arm and a Leg, LC for what Pay for another Pizzeria to get more worthwild.
Little Caesars is pretty good pizza for the price. Often, you get what you pay for but, Little Caesars, not having to cover costs of restaurant space and seating, and making their own fresh dough daily is a great way to cut business costs and pass the savings on to customers. It's good pizza at a good price.
25 years ago they mixed the tomato sauce with a spice package, the cheese was an in-house grind of big blocks of mozz and provolone, they even had pita pockets for subs (they were quite good actually).
I ate there as a kid at Kmart all the time when you could buy slices
I say the rest have alot of ground to make up before even compare.
Now it's just a pre made packet of sauce that you have to squeeze out, and it gets messy very easily. Same pizza sauce as the bread sauce. Cheese is just prepackaged and we cut them open when the clear bins get low.
The tomato sauce is still done the same way today
What was really good was their big deal veal for $1.99
Say what you will about Little Caesars pepperoni Hot and Ready pizzas, but I had ordered a Pizza Hut medium double pepperoni pizza, expecting a copious amount of pepperoni, and got a very disappointing bland pizza that is actually smaller for triple the price and the same amount of toppings that a normal Little Caesars pepperoni pizza comes with. I should've just drove to Little Caesars and got a Hot and Ready or gone to Aldi and got one of their ready to cook pizzas.
I feel you. I had 60 points towards a free one topping pizza from dominoes so I used them and ordered another one topping med. pizza at store price and a 2 litter at almost $28.00 for the 3 items. If I would of used their on line coupon for 2 2 topping med. pizzas at %.5.99 each and purchased a two litter I could of saved close to $10.00. The 1 1 topping pizza cost me the same price what 2 2 topping pizzas with coupon cost..
The Pizza Hut near me puts 7 pieces of onion on a large Supreme. They tell that the computer does it and if I want more I have to pay. No more Pizza Hut for me. Do they really make more money being cheap when they lose a customer?
Gotta stick to the basic classic pan pizzas at pizza hut. They put like a whole stick of butter in each crust, that's what makes the memories
Pizza Hut destroyed by the same people who bring you Taco Bell junk.
I was a GM for Little Caesars for about 11 years. We used to make the sauce and grate the cheese (mozzarella/muenster blend), but they finally switched to pre-shredded cheese and premixed sauce to save money and get better consistency. The one thing I saw never changed was every day we made dough fresh daily by cutting/weighing/rolling it and storing it in the cooler for use the next day. I still think their crust is as good as anyone else's.
they sometimes taste better than Papa John's and Dominos and especially Pizza Hut
Papa John's is really on par with Little Caesars, both are terrible. I'd hate to be in a place where these are the only 4 options.
Dominoes smalls like vomit.
@@pfury67 always hated papa johns the sauce tastes like ketchup and the cheese is just weird I'm not a big fan of lil caesars but I'll take it over papajohns though I might even take pizzahut over them XD
Papa Johns makes a good bbq chicken pizza, other than that they're not great. Pizza Hut is just bad though
I love Pizza Hut, It’s safe to assume I have no taste 😂
I worked at little Caesars the sauce has pre made spices in a liquid water seasoning and real tomatoe sauce !!!! They take tomatoe sauce put it in a big container and mix the seasoned water in it .
Oh wow good to know
I've seen employees mixing the sauce and water in a bucket with a power drill.
@@stellabell1820 as long as it's all cleaned, sanitized and stored correctly the health department wont mind.
A long time ago, I was a security officer at the Port Royal Condominium in Port Aransas, Texas. It was actually my first day on the job and I was being shown literally everything. I got separated from Ken who was my trainer, because I had to take a phone call at the front desk. After the phone call, I found Ken talking to an elegant couple who were sitting next to the pool, enjoying their mixed drinks and the nice surroundings. As I stepped next to Ken, I caught him finishing his spill about how he likes his pizza. So, as he was going on, I jumped in and said, "Okay Ken, I'm back." He got angry and told me to wait because he wasn't finished telling them about how he likes his pizza. I chuckled and said, "Pizza? You eat pizza? I haven't ate a piece of pizza since I became an adult." I continued to rant, "All's a pizza is, is some bread dow a tiny bit of tomato paste and some super cheap toppings." [The female is elbowing the man sitting next to her as Ken's eyes and mouth are wide open.] "No doubt the owner of those pizza places are at some fancy resort just like here, sitting by the pool, enjoying a mixed drink, and laughing about how he sells his customers a cheaply made pizza the price for a good steak." Ken excused us, grabbed my arm and led me away. Out of ear shot, Ken scolds me and tells me I can't speak my mind freely in places like Port Royal. I asked why and he said that the man I was venting my thoughts to, was the owner of Little Caesars Pizza. Not even a month after that, Little Caesars ran the Double-Double, which was two large pizzas for the price of one and then other great deals and the creation of a huge rectangular pizza I believe was called the Big Foot. What followed after that, was a price war as pizza franchises tried to outdo each other.
And that is why Little Caesars is so cheap.
And as Paul Harvey used to say... "...now you know, the rest of the story."
Your Ken sounded more like a Karen.
Great story
If you think LCs is "bland", just add red pepper flakes or black pepper. That works for me.
Why bother? Save your calories.
Not to picky (which means I will), but redpepper flakes or black pepper have zero calories.
I love me some good pepper flakes
Or that Mexican hot sauce that has a guy wearing a big hat. I forgot what it's called.
@@perplexingperceptions8888 tapatio
When Little Caesars arrived in Mexico some years ago it was decent, and there were enormous lines of people buying in every location. Today they are like piece of cardboard with something on top that resembles cheese.
I have no doubt in my mind it was a bait and switch, they entered the market with different ingredients, then changed them and hoped people would keep buying.
Now I always see the stores empty, it's like 5% people buying compared to some years ago.
Not sure where in Mexico you live, but here in Pachuca the Little Caesars keep selling tons and the pizza is very good for the price.
@@Sheilawisz I'm in Mexico City, maybe they have different ingredients for some reason? I don't know, but it's awful here. I'll try it out on another city when I get a chance.
@@doingtime20 Yes probably it’s a different quality ingredients from a Little Caesars shop to another. If you come to Pachuca and you want great pizza, visit O Forno Paulista, definitely the best pizza in town!
I love Little Ceasars.As a customer&As a former employee.Its a Great Business with great people who both work there or buy from there.Respectful;-My own oppinion&voice.thank you.
I absolutely LOVE LITTLE CEASARS
Just got home from work right now, not eating any lunch during the day and chowing down on a hot and ready. I would buy this pizza for $10! I just love it that much
You don't live in NY, NJ or IL, do you?
@@hfhifi6878 why?
@@briangrant9942 Because people in those states, especially near cities, have hundreds of independent pizzerias to chose from. They can get far better pizza at those places than they can at any chains. A person in Chicago is going to go independent rather than the Uno chain. The difference is night and day.
This describes every major chain, really. Pizza Hut found that it was cheaper to use frozen dough, and its pizzas costed about $2.25 to make back in 2005. That included nearly every aspect of overhead including average rent and utilities.
Somebody actually measured the cheese out on the major chain pizzas and found that Little Caesar's ironically used the most cheese.
Pizza Hut used to be so good, last few times I had it I didn't recognize it by the poor quality. Not ordering from Pizza Hut again. What a shame.
I like their Hot and Ready. If anything, it's become much more value for the money because they're using more pepperoni pieces now, and, incredibly, it went from six bucks to 5.50 where i live.
I love their Detroit style pizza. It's a bit more expensive, but delicious and totally worth it.
Hell yeah it’s good esp for a pizza chain.
I haven't had their Detroit style yet, but I'd highly recommend trying Jet's Detroit style pizza if you have one in your area
The Detroit pizza near me taste good in theory, but the dough is never cooked all the way
Hometown pizza chains are so, much better, and the use higher quality ingredients from the area. When, you make a better quality product equals good business, which equals good paying happy employees!
That’s how I feel about their stuffed crust pizza. It’s the best!
Simple but so good! Growing up in the 80s and 90s I would have never thought of anything being better than Pizza Hut. But, here we are and I won't even look at Pizza Hut as I drive past it going to Little Cesar's 😂😂
This place has helped so many people get a meal everyday. The lower class people like myself that don't make much can afford to feed their kids and themselves if they don't have much money or don't make much, and you might even have leftovers. It's perfect for anyone on a very tight budget. It doesn't taste that bad at all. Sure it's not amazing but it's food so I don't complain. I still eat it all the time because it's quick, cheap, and I usually have leftovers. Being able to get that much food for $5 real is such a great deal. I eat Papa John's a lot more since they started selling a large pizza for $10. I get a large pepperoni from them quite a bit now. I think it's only one topping though but it's like if you want a cheap pizza like Little Caesars but want better quality then that's the place to go.
If your meal choice were LC pizza 3+ times a weak or tuna/PB&J sandwiches or maybe cheaper lunch meat, you'd probably be much better with the sandwiches at roughly the same cost. It's kind of depressing reading the comments on this video - people that claim that places like this are feeding their family when it really should be an occasional thing, not something you eat every day as pizza, even from local pizza place is generally not very nutritious - sure, it will fill your stomach but it's full of calories, salt, cholesterol etc. and not many nutrients.
Once I was so poor I could only eat cabbage for a week. Pizza? Dang, that rich folks food! Filled the car with $1.30 in gas and made it halfway to work. Free coffee and salad dressing in a bowl for lunch. Those were the days! Today I eat like a Billionaire and get extra pepperoni every time.
So many places are trying to be fast casual or charge a lot like Chipotle and now McDonalds. A good majority of Americans are lower class, in poverty, broke or homeless. LC is filling a mass market for fast, hot, cheap food with not much else competition.
I think you will see in 5 years LC monopoly on ready and hot start getting some competition as other established food places or up and comers realize there is a market there.
LC is better then Pizza Hut and way better then Papa Johns. Also better then Dominos in every area except the sauce.
While I typically prefer a true NY pizza (Im from there) at almost $20, I find Little Caesars more than acceptable, better than Papa John’s or Domino’s. And there is no waiting, and cheap. Winner.
Same ... well, except I'm from Philly and my wife is from NYC, we are currently in Indiana. Convenient and inexpensive ... and while not great, it's edible and slightly better than some other chains ... or at least more consistent. The LC down the street from us does huge volume and it is perfect for occasions when you need to provide food for a lot of people. I have two teenage daughters so it has gotten us through a lot of sleepovers.
My family is from the Bronx but I won't be caught dead ordering anything from LC. Not a chance. Since I don't live in NY I just learned to make NY style myself. My only question is what happened to your taste buds😐?
@@RayR - I don't think anybody said it was as remotely as good as a true new york style pizza. For me, it is a matter of convenience and expense. If I need to feed a bunch of kids, I'll stop at LC, I don't mind it and no, don't usually have time to make it myself. If it's just me and my wife, we'll go out of our way to get a good NY pizza.
Exactly. I live in CA but grew up in northern NJ. It's amazing what people in CA consider to be pizza. If I'm going to have glorified microwave pizza, which is what Little Caesars, Dominos, Pizza Hut, etc., basically taste like, then I'm fine spending $10 on Little Caesars rather than $20 at Dominos.
I managed Little Caesars restaurants for corporate and franchise locations. Most of what this video says is wrong. All pizzas get the mozzarella and munster mix. The sauce is not just add water. They get in pouches of tomatoes and add the seasoning and water in the restaurants. Also, most franchises add a bit extra on the toppings, while corporate will penalize stores for skimping on product. I no longer work for the company, so I have no skin in the game. I just don't like seeing what I know is a smear campaign
Worked and managed three different locations in the late 80s early 90s. There are so many ways you can ruin or make a great pie, and it was all about good consistent techniques. We had charts on the walls that explained how to properly work every station, and if followed correctly, the product was awesome. The dough, sauce, and cheese was all great quality back then, and was still cheap. The hardest quality to find now is the work ethic, which is probably why they cut the quality of the ingredients.
To get good work ethic you'd have to pay employees more so it's cheaper to cut down on ingredients cause the cheese doesn't need to pay rent
Remember when the cheese spec varied based on the promotion? Killed off many franchisees with that idiot move.
"The hardest quality to find now is the work ethic"...yeah, I'd imagine that would be harder to find as corporations regularly cut benefits and wages stagnate or decrease - you can't expect people making dirt pay in a job with little/no chance for advancement and few/no benefits to want to go the extra mile for their job - it's a chain company and a minimum wage job, not like they are co-owners.
@@yellowblanka6058 this is not the fault of corporations. There was no benefits in 1990 for any fast food or pizza chains. Minimum wage was $3.75, and teenagers worked hard and made a great product. We were happy. Only maybe a manager and assistant managers, in their early 20s, had bills to pay, and all the other employees were just earning some pocket cash. These are not supposed to be jobs to support a family on. To support a family, one must go work at acquiring a marketable skill or stay poor until growing up. Nobody is "owed" a living wage for being a fast-food worker. The problem today is entitlement and the Leftist woke BS you just barfed in your response. Corporations are not the problem. Entitlement and laziness is the problem.
Employees told to skimp on cheese and toppings?!? Mashed do not know what they are talking about. The #1 reason LC can sell pizza so cheap is that the same family that owns them also own Blue Line Foodservice Distribution. Its like if Pizza Huts or Papa Johns food supplier decided they would just start making and selling their own pizza and cut them out. No middle man.
Classic vertical integration, nice
That would be the Illitch family they own a lot of companies here in Detroit
Yeah, this was also explained in a video prolly two or three years ago, I dunno, it seems this video here was just to compile all those important points
well my local place definitely skimps but I think its due more to the employees. Not that I blame them when you know some customer will come in and demand 10 hot and ready pizzas and throw a fit when they are told they gotta wait 5 minutes lol
I have always appreciated Little Caesar's. Whenever my life has needed them, they have been there for me, instantly. Love LS!
While other pizza restaurants are selling a single topping pizzas for $20, you can get four Little Caesar's pizzas for the same price.
I love the Cheese and Pepperoni Stuff Crust ExtraMostBestest pizza and Crazy Bread.
I think it tasted best back in the 80s when you got 2 in the paper covered cardboard carrier, the sauce tasted different & better than today in my opinion. Pizza hut also had better tasting sauce 30 years ago as well.
your taste buds change over time, thats most likely what happened
I remembred pizza hut tasting better in the 90s but also it was a lot greasier
@@thecolorblack4778 thats not likely only it. Corporations look for greater profit over time /change processes and ingredients all the time to save money. 80s pizza hut used fresh dough instead of frozen. Its possible they also made their sauce in house too
With inflation the way it is, these companies have to make a choice. Cut food quality to keep prices close to the same, or raise the prices and piss off/lose customers. But they can't continue selling things for the prices they were 20 years ago, it eventually has to go up. Bottom line for them though will always be profit, and that profit margin is typically very thin due to things like overhead.
@@thecolorblack4778 Nope. Everything was better the further back you go.
I never understood the hate little caesars gets. Sure it's obviously not the best pizza around. But it's one of those things that when you're in the mood for it, it slaps. And just for a little over 5 bucks too. I remember I used to spend nights over at a friend's house playing video games, watching movies and eating little caesars. So good.
Little Caesar’s Hot n Ready is legendary! Grew up on them… great for sports practices and birthday parties. $5 you can’t beat it.
Hell yeah! I wanna shower in a pizza faucet!
Does anyone remember their PIZZA PIZZA deal In the 80s ? The darn box took up the back seat. My dad had a coupon from the back of the TV guide. We had it every Sunday night . Wow that was so long ago
Don't recall if we had a Little Ceasars in the 80's where I lived but I do remember eating them in the 90's w that 2 pizzas in a box with a paper covering.
3:14 my first job was here. We had measuring cups for everything.
As an employee of little Caesar's I can confirm we try to conserve toppings and make our own sauce
Interesting informative information about the ingredients used in the pizza 🍕‼️
Low quality ingredients does not mean you get a low quality product. Little Caesars pies always taste fresh and delicious, you're not getting a gourmet meal but no way you wont enjoy eating your pizza.
I worked at a small pizza parlor for years I made the pizzas 🍕 made up the menus did repairs on the equipment and building maintenance I tried to open my own restaurant but everyone was into price gouging so I went into other things but here’s what I learned about pizzas 🍕
First the best dough is the simplest the best is a simple French bread dough use
1 tablespoon of salt
1 tablespoon of sugar
1 tablespoon of yeast and
10 pounds of flour
Mix this with around 2-3 gallons of warm water mix and let it rise a couple hours it will fill a 10 gallon mixer boll.
It’s cheaper to just take out a small ball of dough and roll it out about 1/4 to 1/2 inches thick cooking it on the pizza screens are the cheapest and easiest way to cook them roll out the dough and toss it on the screen if it’s to big just trim around the screen with a pizza cutter.
There are a lot of other things you can add to the dough but then it’s harder to cook and it really doesn’t taste as good and it’s more expensive with these ingredients is basically what the old sour dough company sells for a lot of money which is a 5 pound bag of sea salt and sugar you have to add the flour yeast and water. The water makes all the difference using these ingredients and the water wherever you’re at will taste good but each place will be different.
The second thing is the cheese the shredded mozzarella taste great it’s easy to put on. The other alternative is you have to slice or great it sliced cheese takes 2 to 3 times longer to put on the pizza also it will take 5 to 10 minutes to slice up a 5 pound block of cheese and put it into a container to use grating is a little easier but takes almost as long to do then there is the electric and grading is very hard on the equipment we broke our mixer grating cheese and cost several hundred dollars for repairs and a mixer costs thousands of dollars to replace. The price of grated cheese is only a few cents different in price and not worth the labor.
The best sauce we made was 2 gallon cans of tomato purée
1 gallon can of tomato past
2 cups of sausage seasoning
1 gallon of water
It tasted great and without the rosemary you don’t get indigestion
The pepperoni is the funniest thing it’s sliced very thin so you could put double slices edge to edge over the entire top of the pizza for the same price as as the other toppings so when you get a pizza and there’s only 1 to 3 Pieces per slice they’re only giving you maybe $0.50 worth of pepperoni or less on your pizza.
And here you are making out like it’s a bad thing according to NY the best pizza is rolled out about 1/4 inches thick with very little sauce not much cheese and tossed into a coal fired oven at 500-700 degrees and burned for 30 seconds to a minute then cut into about 4 slices and each is folded in half like a taco 🌮
This is terrible it’s late the stores are closed and I don’t have all the ingredients or pizza parlors open. I don’t really think there are bad pizzas 🍕 there are better pizzas and really great pizzas try the Walmart pizza you can get a really great 18 inch with a couple toppings for around $10
I think they have good quality ingredients. Their sauce is GOOD. They used good pepperoni. Love they cheese and the crust. Pizza Hut hasn't been good for YEARS because they do not make their crusts in store. Their thin crust is very good!
i love both.
I worked at Little Caesars. We mash the dough in a big circler press. Than put them in greased pans, after that we take each pan with dough into this machine. That puts pre determined sauce, an cheese on the pizza. We sat that on a rack for when orders comes to let them slide through the oven. Sometimes we have a few already through the oven an in the warmer. Any extra toppings we get from our topping station before placing in the oven. As the machine only did sausage, cheese, an pepperoni. Thank me later for this additional information from the inside. Also we don't add water to any sauce the sauce is pre determined in the machine. We only have sauce for marinara an it's not diluted. I worked there for a bit in the summer of 23
I know the family who owns Little Caesars they live in Detroit and hone half of Detroit lol I think their pizza is great and it's a good value.
Another good Detroit based pizza I don't know if you have done a video on it it's jets. It's on the other side of the price spectrum but it's also very good especially their 8 corner
Price wins! While I think Little Caesars pizza is just average compared to other pizzerias, no one else around here even comes close on price. So we end up getting our pizza from LC at least 50% of the time. It's just too good of a deal to pass up.
I worked at Pizza Hut for a very long time, in 6 different locations, in three states. I also worked for Dominoes. With the exception of making the dough from scratch, it's all the same.
Grew up with Little Caesars. It was a great inexpensive after school treat! Still ❤ crazy bread!!😋
Little Caesars rocks. It’s one of the best tasting chain pizzas and low priced as well.
Yes little Caesars is pretty good for the price
Click bait
You literally can't hate on them. Saving everyone some sanity by grabbing a $5 pie on a Friday night.
Ask for thin crust. It cost a little more, but they make it fresh
You can have anything made fresh using the app
I still like it. It's convenience food and you know what you're getting.
How can you not like a company that was actually started by Julius Caesar himself when he was a child 2,000 years ago!
I was today years old when I learned that it's cheap quality for a pizza place to use exclusively mozzarella. That's what I've always thought I'm getting but acknowledge I've never asked what the take-out pizza cheese variety(ies) is/are.
They have always used Mozzarella and Muenster. It's a 3/1 ratio of mozzarella to muenster.
i love Little caesars. 🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕
I love little Caesars also 🍕
Not only is munster cheese cheaper, but mozzarella cheese doesn't cause the "stringing" effect when you pull the piece way, the munster does. So does provolone and swiss.
And lets not forget that LC runs their own distribution system called Blue Line and they order in VAST quantities and can order at times when some things are cheaper and freeze them for times when they are more expensive.
This is true the last time I ever ate their pizza I thought to myself this has the least amount of sauce and cheese I have ever had on a pizza.
dominos does the same thing don't know about pizza hut other then I order a big dinner box from pizza hut and the pizza is pretty good pan pizza
I don’t like neither Little Caesars or Dominos, a big part of the reason the pizza dough in the middle has been consistently raw and undone in the middle, There’s nothing worse than doughy pizza crust. It’s also been the same issue with they’re bread sticks.