This is a public service announcement (from internet circa 1999):
A SPECIAL INVESTIGATION:
WHY WEST COAST PIZZA TASTES LIKE CRAP (excerpted)
- An Investigative Report From John Spaeth
https://wfmu.org/LCD/22/sucky_pizza.html
DID YOU KNOW:
The Arts & Entertainment weekly in Eugene, Oregon regularly chooses LITTLE CAESAR’S as the best pizza in the area, proving that local legend Ken Kesey’s Electric Kool-Aid Acid Test did indeed have severe repercussions.
What exactly is “heatproof technology”? Sounds kinda like rocks or dirt, which is what some of their pizza taste like.
I was delivering pizza in the early 80s...
Long before the handy insulated bags they have now.
We had a couple big metal boxes we plugged in and they would keep about 6 pizzas hot during delivery... We would get back plug in the empty box and put the full one in the car and head back out.
What people take for granite.
It’s been 25 years since we lived close enough for pizza delivery. Hey, Moo, white folk live in food deserts but with different reasons.
Everyone I know gets their pizza delivered by the local, non chain pizza shop. Nobody in their right mind would order from a chain store.
Bull. I made and delivered pizzas for a shop in 1977 that had a Marshall Middleby oven that hit 750 degrees. And for deliveries we had purpose built styrofoam hot boxes that could hold 4 large pies.
L
PizzaNet!
I knew a guy in a midwest town that was served by what I assume was probably PizzaNet. You’d call an 800 number to place your order. Once your order was complete, the computer at the call center would call your local store to send them the order. It didn’t talk to a PERSON, at the store, there was a modem that answered the phone attached to a printer. The computers would connect, and the call center would send your order to the printer, and then the store would make/deliver your pizza.
This place had a ROCK SOLID no questions asked “30 minutes or it’s free” policy.
Anyway, my friend knew the phone number for the printer at his local shop, so as soon as he’d hang up the phone from ordering his pizza, he’d use HIS modem to call up the printer. Thereby keeping the line tied up. After 15 or so minutes, he’d disconnect. (After having send some garbage characters, and page-feeds to the printer). Then, the call center computer would connect, and send his order. Which was ALWAYS late. Free pizza no questions asked. (From time to time he’d just call up and tie up the printer when he HADN’T ordered, so that it wouldn’t be obvious)
This was all before caller ID and all of that of course.