 | Papa John's Pizza1732 2nd Avenuebetween 90th & 91stNew York, NY 10128212-996-4444 |
Order on-line from Papa John's! | The Papa John's Story
As a high school student working at a local pizza pub in
Jeffersonville, Indiana, Papa John's founder John Schnatter realized that there was something missing from national pizza chains: a superior-quality traditional pizza delivered to the customer's door. His dream was to one day open a pizza restaurant that would fill that void.
In 1984, "Papa" John Schnatter knocked out a broom closet located in the back of his father's tavern (Mick's Lounge), sold his prized 1972 Z28 Camaro, purchased $1,600 worth of used restaurant equipment, and began selling his pizzas to the tavern's customers. The customers loved the pizza so much that John was able to expand by moving into adjoining space, eventually leading to the opening of the first Papa
John's restaurant in 1985. |
Great Food, Great SuccessToday, there are approximately 3,000 Papa John's restaurants operating in 49 states and 29 international markets. More importantly, Papa John's remains committed to its heritage of making a superior-quality, traditional pizza.
Pizza Story
At Papa John's we have a simple formula for success: Focus on one thing and try to do it better than anyone else. By keeping the Papa John's menu simple, we are able to focus on the quality of our product by using only superior-quality ingredients. Our commitment to quality can be seen in all of our ingredients, from our fresh (never frozen) water-purified traditional dough, to our vine-ripened fresh-packed tomato sauce (which goes from the vine to the can in an average of six hours), to our cheese made with 100% mozzarella and many other premium ingredients. Click on the links at the top of the page to find out more about our Better Ingredients. Better Pizza.
Dough
To make a superior-quality, traditional Papa John's pizza, you have to start with a superior-quality foundation. Our great-tasting, traditional pizza is made from superior-quality dough produced at our regional quality control centers. Dough Facts:
- We use a proprietary flour to make Papa John's traditional dough. This high-protein flour gives our crust a consistently hearty flavor and texture in each bite.
- Each of our regional quality control centers is equipped with special water filtration and ozonation systems. These systems allow us to make our traditional dough with consistently high-quality clear-filtered water.
- Our original crust dough is shipped fresh (never frozen) to our restaurants, allowing it to proof slowly and naturally. We believe that a full-flavored crust comes from dough which has been given the proper time to work its natural magic.
Our Trophy Room
Papa John's brings outstanding credentials to Pizza on the Upper East Side:
- For eight consecutive years (1999 - 2007), Papa John's has been rated number one in customer satisfaction among all national pizza chains in the American Customer Satisfaction Index (ACSI) released by the National Quality Research Center at the University of Michigan Business School.
- Top rated national pizza delivery and take-out chain in
Restaurants & Institutions' Consumers Choice in Chains Survey seven out of the last nine years (1998 - 2000, 2002 and 2004 - 2006).
- Pizzamarketplace.com 2006 Pizza Chain of the Year
Voted 'Best Pizza' in more than 50 U.S. markets over the last several years, including in Los Angeles, Washington D.C., Atlanta, Dallas, Indianapolis, Orlando, Knoxville and Phoenix.
- Highest rated national pizza delivery and take-out chain in RealPeopleRatings.com, an online quarterly rating site.
- Tied for first as the highest rated national pizza chain in the 2007 Zagat/Today Show Fast Food Survey.
- Silver winner of the 2006 Brandweek Customer Loyalty Award in the pizza category.
- Named Delivery Operator of the Year among pizza chains in the United Kingdom by the Pizza and Pasta Association (2005 - 2006).
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