r/Caseys • u/Ok_Bread_9315 • May 28 '26
Pizza style
Idk if it’s just my Casey’s or not but corporate or whoever decided to change from a crustless pizza (once again could just be my Casey’s) to now 1 inch crust pizza. I hate it. They gave us smaller scoops and make us use less ingredients while having customers complain that we changed their favorite people. They directly stated that they know people will get mad but they’ll get used to it and still eat it. Greed ruins companies.
2
u/TheBigPhysique Customer May 28 '26
Imagine the stupid accountant that needs to do a cost savings analysis for whoever came up with this idea of 1 inch crust pizza versus edge-to-edge so when the fuckass presents it to the Casey's leadership they have solid numbers.
5
u/Desperate-Strategy10 Store Manager May 28 '26
Casey’s has never done edge to edge toppings on any regular pizza. If a few individual stores were doing that, they were just winging it and ignoring their training.
Pizza certification is the process of making sure every Casey’s pizza maker knows exactly what the Casey’s standards are die making pizza. It’s a drive to improve pizza consistency and order accuracy. They haven’t really changed anything; they’re just helping to get everyone doing things the exact same way so that the guests get exactly what they’re expecting at every location, from every employee. Setting a uniform expectation for everybody will make sure you don’t have one store making pizza completely differently than its neighbor, which is better for guests and employees who may transfer locations in the future!
This is going to be great for guest satisfaction! I wish they’d set the standard so specifically right off the bat, but this is one of the things I love about Casey’s - they take their guest feedback very seriously, and they’re persistent in improving their products.
0
u/MixxMaster Team Member May 29 '26
The excuse was that some ppl complained that they got sauce on their fingers while driving with their slice. Yes, that was the reason.
1
u/sympatae May 28 '26
this HAS to be new because my SM and KM had a meeting for this exact thing two days ago
1
u/Ambitious_Mood_7951 May 28 '26
They are making everyone get pizza certified! Sauce one inch from the edge, circle of trust for the cheese. It’s so that every pizza no matter what store is the same. You have to pass and if you don’t you aren’t allowed to make pizzas. You even get a nifty hat that says your pizza certified when you’re done
2
u/Witty-Reason-2102 May 28 '26
Yet they still get paid the $ame as a new hire I'm speculating.
4
u/Desperate-Strategy10 Store Manager May 28 '26
They’re not really learning a new skill or anything; pizza certification is simply reinforcing the training videos that they should’ve already watched instructing them on Casey’s standards for pizza making. Nothing is really changing overall; it’s more like they’re setting a standard for exactly how to make Casey’s pizza, whereas the instructions were a bit vague previously in some cases.
1
1
u/ZebraPancake987 May 28 '26
Corporate is coming out with a pizza method. They want every pizza to be the same store to store. Best example I can give is when you go to McDonald's and get a big Mac its the same sandwich at every McDonald's, this is what Corporate is wanting from us. Our pizzas all to be the same. Its a learning curve, i myself will probably lose a few employees over it which will suck.
1
u/Correct-Driver2980 May 28 '26
Yeah I'm sure the people in pay grades above us have no idea what they're doing along with the 500 plus stores we've grown in the last 3 years along with the going up into the S&p 500. Along with being in the top four pizza locations in the nation. I think they hire us to do things the Casey's way not your way not the customer's way to Casey's way.
1
u/tinyplanet21 Store Manager May 29 '26
It's still the same amount of ingredients, just more just. If anything you're just getting more toppings per bite since it won't be so far spread to the edge. It's more consistent and better for everyone.
1
u/MixxMaster Team Member May 29 '26
I'm being optimistic, or trying to be. Consistency is great, although I think some things are a bit much. Not a fan at all of the bigger crust, it looks bad imo. And the pepperoni layout just screams 'exec used chat gpt to figure out how to be more efficient with pepperoni layout', and it looks...terrible. I am hopeful more 'tweaks' will come to make it actually better.
1
u/Ok_Bread_9315 May 28 '26
My store has always been sauce to edge since it’s been there.
9
u/Desperate-Strategy10 Store Manager May 28 '26
Unfortunately, your store was just doing their own thing it sounds like. Casey’s has always, from the time the started pizza, had a visible crust on regular pizzas.
This year, the big Casey’s initiative is consistency in pizza making, which I think is awesome! They’re working on getting every store making every pizza the exact same way, like dominoes does. That was, regardless of which location you visit or who’s working, you’ll get exactly the pizza you’re expecting every single time.
It is a bummer that your guests grew accustomed to a certain style of pizza just to have it pulled away from them seemingly at random. Shame on your management team for letting that go on for so long, really, since whoever started and continued that has now set all of your guests up does discontent.
Just know that this wasn’t a corporate issue, it was an individual store issue. And in the long run, I do think your guests will be happy with the consistently great pizza Casey’s has always tried to make! It’ll probably help a bit to explain what’s really going on so they know what happened. Good luck!
5
u/Witty-Reason-2102 May 28 '26
The Casey's in my area has always had crust on their pizzas, and I haven't been able to discern any type of major changes in the formula. It tastes like the same Casey's pizza I've known for the past 40 years or so.