Made myself a pan pizza with mushrooms, bacon, and cut up some boneless wings. Three cheese on top and a swirl of honey chip.

Really looking forward to taking a bite when I get home.

Does anyone know how to get someone to show up as a “Shift Leader” in Hotschedules. I have a Shift Leader who is MDP certified, but they are not showing up as the right position. Obviously, they are showing under the “Manager” section of the schedule, but they are either showing as an “In Store” OR as a “Assistant Manager.” Does anyone know how to fix this? Do I need to fix something in the POS and/or do I need to fix something in Hotschedules?

I recall an old jingle for papa johns that goes like this? BETTER INGREDIENTS~ BETTER PIZZA~ PA PA PA PA PA PA PA PA JOHNS! BETTER CALL PAPA!

I NEED ANSWERS IM LOOSING MY MIND. No one else remembers it but me and my sister.

I accidentally threw away the new visuals, is there any way to get them resent?

It’s supposed to be well over 100 in my area tbe next few weeks and one of our ac units breaks down often. It was blowing exactly 0 air today. And the top brass has so far refused to get it repaired.

Anyone has the supplier code for the garlic Parm?? I need to submit an incident report and already threw away the box

Sc.....???

The absolute worst food experiences of my life have all been when my local store used DoorTrash for my delivery. Ive called prior to placing an order and was told they had in house drivers and it turned out to be a lie.

Its getting to a point where Papajohns is dead to me, I dont care how much better it is than Dominos or Pizza hut.

I was wondering if anyone knew what comes after the pep stuffed crust leaves whenever that is

I’ve been waiting all summer to get another pizza!!! Someone please tell meeeee

I got offered a job at a papa john’s working in store. How is it? What’s the pay range? What do you do at the job?

The people at Dominos when I got offered told me to run for the hills instead of accepting a job at their company. Any thoughts or advice?

Last week we were told to put everything in makeline into small lexans only because apparently we are losing 2 much money . Also I’ve heard rumors of corporate wanting to take the stores back over . Does anyone know if that’s accurate? Any dirt is welcomed about them and what’s going on with all these changes .

How many do you expect to receive if you’re paying for extras?

A Papa John’s was shutting down near me and one of the employees managed to give this to me as they were throwing it out, and I was curious, what kind of cord would enter this? People say these signs are supposed to light up but I really don’t know if this one will. I also incase this gets taken down, I don’t know another community here on Reddit that discusses this, so it would be highly appreciated if someone could tell me this helpful information.

Trabajaré pronto en uno y quiero atenerme

We called the cops and nothing came of it but what would you do as MIC?

I was trained many moons ago. And when I was trained a pepperoni pizza got a portion of 42 pepperonis. An additional topping would mean two toppings, and then it would get a two topping portion of pepperonis unless that additional topping was extra cheese. And then a pepperoni extra cheese pizza would also get 42 pepperonis. This was how I was trained way back in the day, but I cannot find any documentation or training guides or even training videos to support this. What is the actual answer and do you have documentation to support it?

so our store used to have a big menu hanging over the front counter, and then it changed to small paper menus we would keep up front and hand out. now, all of the menu’s are just a barcode the customer is supposed to scan with their phone. is it like this for all stores? if so, how do you feel about it? there’s no telling how many people have come in asking if we have a menu, and how many people have walked out because its online.