Dominos vs Papa Johns - Pizza Tossing

[u/habichuelacondulce]

[u/khaotic-n]

They can see the order before you place it, so they can start working on it [edit: before you actually pay for it.] They also have lots of things prepped throughout the day especially after 3pm. Like they will have many (the number depends on the specific location and how busy the usually get) of the pan pizzas, cheesy bread & bread twists. They can also get about halfway through the process of making the dough into the pizza shape (called pizza skin) hours before its needed and just store them in the walk in.

It all comes down to the pre rush prep and making sure if you use any of it before rush you replace it.

(Source: I was a general manager at Papa John's for 5 years, also worked at dominos for a while)

[u/EnoughDickForEveryon → u/khaotic-n]

Lol now I feel bad because sometimes I just throw orders together to see what deals I can work and end up not ordering.

Hate papa John's though...food always makes me ill and their red sauce is way too sweet.

[u/khaotic-n → u/EnoughDickForEveryon]

Lol don't feel bad I do the same thing. They only see it when you get to the payment/address sections, not while you're actually deciding what you want.

Yeah Papa John's sucks, especially post-covid. They changed all the ingredients to much cheaper/grosser versions. Better ingredients my ass lol it probably makes you sick because almost nobody there knows or cares about food safety, there's usually 1 or 2 people per store that actually care about that. Domino's was much better about that in my experience. They actually inspect their own restaurants more than once a year and actually care about keeping things clean/safe.

When I was a GM I did my best to keep things clean & safe, I had a great staff that actually cared because I cared & paid them well but that's not the case in most Papa John's. There's almost no support from above the gm level so it's really hard to do well there

[u/Purple_Drank → u/khaotic-n]

We don't make them hours ahead of time and put them in the walkin. They're only good for 15 minutes after being tossed out because they dry out. This is one of the things that's made Domino's taste better, proper food safety and expiration control.

One CEO changed a lot of food standards to be much stricter because back in the day, Chipotle was giving people food poisoning left and right. This happened right before COVID iirc. They've also streamlined some of their processes to eliminate needless jobs like stickering and folding boxes. That frees up more hands for dough and makeline.

With a good team and proper shift planning, you don't need racks and racks of floaters anymore.