I accidentally paid out a cash order and he didn’t have cash so I remade the order in the system and he paid with card. How do I void it out of the system

The pizza is whatever. dominos or pizza hut tastes better and is closer but the pepper is what keeps bringing me back. god i love those damn peppers. i bite off the tip and sprinkle the juice all over the pizza and fuck me i swear it tastes twice as good with it. sometimes i just hold it in my mouth with cold water and keep sucking the essence of the pepper and drinking more water untill its gone then i eat it. the pepper is literally the only deciding factor between choosing papa johns and me going to other pizza shops. if papa johns ever removes the peppers, they will lose my buisness.

Question for anybody who still works at papa John’s. My wife and I used to work there and quit back in 2021. She was part of some new training material thing taking place in Orlando. They put her on a poster that was suppose to be hung up in stores. I don’t remember what the poster was about but we are curious if it is still up and if anybody could send me a pic of it. She’s a small white girl.

I got the Hawaiian BBQ Chicken Pizza, and it was delicious.

It had BBQ as the pizza sauce + pineapple, bacon, onions and chicken, as the toppings.

I haven't had Papa John's, in months! If any of you had the pizza in the photo (like I did), you're real ones in my book.

Also, my mom took two or three little toppings and ate half of the pepper. And I'm pretty sure she'll use the garlic sauce, for something.

So... ive been working at papa johns for a little over 7 years but dont really know the answers.. so here are some random questions:

1. Why does the Alfredo sauce say fully cooked on the box? Isn't Alfredo always cooked/does it matter if it is or isn't?🤔

2. When using 3 cheese and 2 cheese would they each count as a topping? As in, let's say you are making a pepperoni and 3 cheese pizza. Would you put the 21-15-6 and then 1 blue cup of 3 cheese? Or would it be 15-9-4 and then 1 blue cup of 3 cheese?

3. How many pepperoni would you put on a medium pizza with +pep+pep+3chz+3chz+2chz+2chz? (I made that order as a pan today and wasn't sure how mamy to put lol)

This will be my 8th Halloween here and 4th as GM. Every year, plan ahead orders kill us. We physically can't see the orders on the screen to even bump them off to dispatch for delivery because of the volume. We had a 250 product hour with 40 deliveries (4 to 5pm) last year with 2 ovens. All plan aheads were late.I know this problem isnt unique to our store on the busiest day of the year. What are your store's strategies for this? Can we turn off the ability to have plan ahead orders?

I'm not sure if this is across the US for having the costume contest but does anyone know the rules for the costumes specifically and what to follow? Like if we can do face paint or specific outfits that have to meet the criteria etc

So i buy a box to hand slices out.

Not much, but im trynna be in recovery.

Shout out to the “The Works” deal!!!

So i buy a box and love to hand slices out.

Not much, but im trynna be in recovery.

Shout out to the “The Works” deal!!!

Hey guys I just got hired. Mostly been doing videos so far.

Any advice working here? I’m just part time to earn some side income, like 25 hours max I think?

So far I think I’m intimidated with the whole slapping the dough stuff. We have a spinner but I don’t see the coworkers using it much.

What can you offer a new employee? Oh and customers being customers is nothing new to me. I’ve worked in retail and food for years. I’m talking like what creates a rush, how you got used to doing things efficiently on the assembly line, etc etc. I’m not a driver.

In Tennesse and minimum wage is still 7.25.

How can we make changes to value our employees, boost morale, which trickles down to customers?

Is the bottom line all that matters?

Why make customers pay employees?

There is a solution. Hope others agree.

Why are they so worried about pizza sauce being a certain temperature but we can put cold Alfredo and ranch on a pizza..
Why all the sudden do the bottles all need to be kept in the walk-in putting cold barbecue sauce or buffalo sauce on wings is stupid . Same with icing .

Why are the desserts good for 14 days even prepped in the walk-in, but because you put it in the makeline now they’re only good for seven . Makes no sense .

Nothing they say makes sense

It really feels like they should have it. Its crispy and the oil pools better, its so good, why don't they have it?

“Holes bigger than a quarter cannot be repaired”

Sounds like quitter talk to me 🍕💪

I got it a whim one time because it said it was new. I think it's been out for months though. Anyways, it's pretty good I really like it. I think the price is quite reasonable, too.

Employees, do you mind sharing how it's made? Is it just all shipped frozen or is there any fresh assembly going into it?

Thanks.

At my store we don’t prep desserts even on special days and also when they come back do we have to put them on a screen like the video taught us, we didn’t do that last year?

He said PJ's declined all his credit cards, and there's noway he doesn't have money in them.

He said he will try again in an hour.

Thanks a lot Papa!

Wanted some papa John’s and was wondering what everyone’s favorite pizza was from there? Crust, base and toppings are all welcome.

Our system is having major communication issues with PAR OPS and the POS. Imports not working. Major food variances. Some nights we can enter inventory into the POS and have to do so to close. Is it just our store/area or is this happening elsewhere. Advice?

We havent had an order from the call center in weeks. Is something going on?

Offer expires October 26 but only valid until October 11?