Posted on 11/01/2017 11:34:55 AM PDT by nickcarraway
His sales should go up
I had tons of Papa John's when I delivered for them back in college, 25+ years ago. It was awful then. It is awful now. The only time it was close to acceptable was when I could make it myself using the thin crust.
I didn't burn out on it. It was always bad.
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I can’t recall you ever getting anything right, and this is your crowning flop.
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It appears one thing I got right is how my tagline applies to people like yourself.
My guess is that there are a lot of other NFL Sponsors feeling the same! Or should I say, I hope!! Papa Johns is not near our house so we cannot boycott them but we’ve really tried to put a dent in our spending related to all of the NFL sponsors. Our goal is to have the sponsors twist the NFL ‘s arm (pocketbook) like a pretzel, and directly impact their pocketbooks, and thereby the players! I know we’re just one household, but if we’re part of hundreds of thousands, it just may make the idiots stand for our police, our military, our flag, anthem and country! But to be honest now that we’ve been boycotting the NFL for a year, we truly have no thoughts or desire to ever go back. Anyway, I sure hope we’re hurting sales of a lot more brands than just Papa Johns!
PJ’s pizza is just OK. It’s better than frozen, but....
I haven’t seen nearly as many of his commercials this year. And of course his pizza sucks.
Pizza Hut is the worst; at one time, their Meat Lover’s pie was my all-time favorite, but under PepsiCo ownership, their quality standards have faded badly. I’ve learned to find the best local pizza joints and order from those restaurants—as with any other type of food, the locals are always better than the chains.
With that in mind, if you’re in southeastern Virginia (Hampton/Newport News area), try the bacon and tomato pizza from Vinny’s which has four local outlets. Nothing short of magnificent. It’s a huge, deep dish pie that takes 45 minutes to bake. But worth the wait.
I just ordered Papa John’s pizza and got a short survey by email. I rated their pizza a 10 but asked them why they would want to advertise on the NFL since they are becoming so unpatriotic!
(I posted this reply to a thread on 10/29. Maybe I’m not the only one doing this?!)
I live in NJ, which means there are a plethora of off-the-boat pizza makers that make Papa Johns look & taste like cardboard with ketchup in comparison.
If PJ is suffering....oh well, sad to tell. Lay down with dogs, so to speak...
And what’s with a 40-something dude calling himself “Papa”? That’s just a little bizarre.
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Did they fire you for stealing?
Or just sloppy work in general?
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ROFLMAO!
Up until the mid 80s or so going to the Hut was a big deal for me. In the area I grew up in, PH was the best. I don’t remember any local places.
I’ll have to look for Vinny’s if I ever get up that way. The only reason I can see me in VA is going to that tank museum. One day I’ll make it on a vehicle run demo.
There are some good places around Columbia. They range from fancy to basic good pizza. It really depends on ones’ taste.
I love thick crust loaded up with lots of toppings myself. My aunt made those so very well. On any trip to the mountains to visit mom’s side, there would be a fantastic pizza dinner sometime. I’d put her pizza against any similar.
The spouse like thin pepperoni and that’s it.
I think you guessed wrong.
Dear John, sorry if you think that has to do with your profit, but the cardboard box tastes better...
Hawaiian Pizza? I love it, too..and when we visit relatives in Connecticut, I love the white clam sauce pizza at Pepe’s
“Before my wife figured out she is a much healthier without wheat in her diet we used to make pizza at home regularly”
we buy these gluten-free frozen pizzas from costco as “stater” pizzas.
https://www.instacart.com/costco/products/269398-sabatasso-s-gluten-free-four-cheese-pizza-35-oz
initially cook at 350 degrees on a large rack for 16 minutes, and then split a jar of Safeway Signature Pizza Sauce (https://www.instacart.com/safeway/products/9971-signature-kitchen-pizza-sauce-14-oz) between the two pizzas, with a can of drained diced tomatoes for each pizza on top of the sauce, and then 2.5 pounds of shredded mozzarella (also from costco) split between the two pizzas, and then toppings according to desire.
Right now we’re adding a 13 oz. can of thin-sliced black olives for each pizza and roughly 12 oz of thin-sliced fresh mushrooms (pre-sauteed to remove most of the water), a ton of pepperoni, topped with a generous sprinkle of red pepper flakes and a very generous coating of per-shredded Reggiano Parmigiano (also from costco).
finished pizzas are then recooked for 17 minutes, again at 350 degrees on same rack, cooled, and then cut into slices.
cold slices can be fried to crisp up the crust, or right now, we’re just tossing the crust and eating the toppings because we’re doing low carb, high fat for weight loss.
“Be forewarned I am one of those people who eat pineapple on pizza”
no problem at all as long as there is a ton of some kind of ham to go along with that pineapple ...
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