How Papa Johns Makes Millions Of Dough Balls Before The Super Bowl | Big Business | Business Insider

Papa Johns is the third-largest pizza delivery chain in the world. It makes all its own dough out of massive quality-control centers. While those centers have largely been automated, Papa Johns didn't touch the in-store pizza-making process. That is, until 2020. During high-pressure pizza days like Super Bowl Sunday, the company found a pain point: Stretching the dough by hand took too long. So the Atlanta test kitchen stepped in to develop a dough spinner that takes 13 seconds of make-time. Now, it's in 75% of North American stores. We went behind the scenes with Papa Johns six days before the Super Bowl to see how all this new tech is faring during crunch time.

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00:00 - Intro
01:05 - How The Papa Johns Factory Runs
03:22 - How Papa Johns Grew To 5,900 Stores
05:24 - Inside The Papa Johns Test Kitchen
08:53 - Credits

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#pizza #papajohns #businessinsider

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How Pizza Giant Papa Johns Makes 4 Million Dough Balls A Week | Big Business | Business Insider

[TheSwarmX]

i used to be a driver for papa johns about 5 years ago. in a way i miss it. it was fun and i loved our customers. making the pizza was almost a science. i used to be a real chef before working there and i used to take the screens from the oven by hand. i always had to tell the new guys to not copy me, lol. i had nearly 2 decades of experience that allowed me to be able to do that. i had better pizza, but papa johns was and still is worth it to me. also i never found a pizza that is better cold the next day as papa johns is.
PS: i love the PI-day upload being pizza.

[blackbeard]

This explains why for the last few years, Papa John' crust has been different, flatter around the edges, harder, almost crispy. It used to be fatter, doughier, nice. I complained once, with pictures, and they sent me two new pizzas later, but they were the same. It's a bother because that is the part of Papa Johns pizza that I crave.

[Abimaelfox]

I love to see all the behind scenes of this businesses.

[bkgdnoize]

1:59 factory fail... that woman's sleeve is touching every dough ball she reaches for

[paulmatakovich]

My aunt used to be a supervisor at one of these plants. Talk about free dough. Always had dough in my freezer. Once they hit their mark for the day. All extra dough was tossed or the employees took it home. Topping once they hit 1 week before expiration it went to the trash or employees.

[ja-bvlq]

I worked for a Domino's franchise in the late 80's through the mid 90's (high-school and college years for me). Our goal was a start-to-finish time (start at the make-line to oven) for any pizza was like 75 seconds... without those machines. Amongst other competitions, one corporate and franchise one was the "pep time" - a large (16") pepperoni pizza start to finish by one person (dough pulled from tray, stretched, slapped, screened, sauced, cheesed, topped and then placed on the oven coveyor). My best was 38 seconds.... no where close to the world record! 😂


My store's (at the time) record was 275 pizzas in one hour. My forearms looked like Popeye after working dough like that for a few years!

[cseczym]

Never frozen in that pantry but the chicken says “keep frozen” so the pantry cooler must be freezing temps

[tipfertool]

7:04 Vent game on point. Many businesses that tried to pivot during the pandemic were sending out soggy buns and fries.

[annan.]

Did you see the girl stretching out pizza with long nails and wearing rings? She’s collecting and keeping dirt/bacteria under those nails!

[SilverCymbal]

Just one thing, when you introduce me can you call me Papa John?

[dannybergeron-tyxg]

The docking of the pizza is for the hot air to flow through the pizza and cook it more evenly. Also it eliminates bubbles from forming. These 2 key items were not mentioned in the video.

[spiderhaz_]

Switching the wings packaging is convenient for the workers, but companies like Papa John's always do the bs of saying they're climate friendly while switching from carboard and tinfoil to plastic packaging which is way less climate friendly.

[paddii]

Did spending the money on removing the apostrophe actually make a difference, like honestly this is the first ive ever even seen it lol

[GojosBackHand]

Faster is not always better😬. Explain why their pizza sucks now

[youtubewatcher]

4:41 His amazement about their forklifts has me worried; I thought that was standard for distribution warehouses.

[Sam-bnjk]

As an italian watching, this looks like a dystopia

[i_need_apple_piepls]

Idk about the US but Papa John’s is prob the best pizza in Korea. Every other chain like pizza hut, dominoe’s localized it to cater to Korean tastes, and needless to say some of it arent even pizza lmao. Kudos to Papa John’s for making actual pizza in Korea.

[Asapfragglerock]

Papa John’s moves down my pizza list after this. It’s not delivery, it’s Digiorno😂

[bryanwelch]

I worked at Domino's for about 10 years and super bowl Sunday was crazy

[himehimine]

3:44 That animated papa John is cursed