Operations

Inside Papa John’s new international prototype

The pizza chain, eager to add locations outside the U.S., has rolled out a new prototype designed to be more flexible and tailored to specific needs.
Papa John's prototype
The first new Papa John's international prototype has already opened in China. / Photographs courtesy of Papa John's.

Papa John’s will look a little different outside the U.S.

The Louisville, Ky.-based pizza delivery chain this week unveiled a new prototype designed for markets outside North America.

That prototype is designed to be more flexible, for operators that either want some indoor seating—common in some international markets—or delivery. Or both.

The design highlights the chain’s focus on premium ingredients, with signs such as “welcome to the dough show” in bright lights. It features the brand’s new identity through its colors, lighting and decor. Customers may find artwork depicting the chain’s “hand-drawn happiness” illustration style along with digital screens and ordering kiosks.

The design follows Papa John’s rollout of a new North America design last year. The first restaurant opened recently in China’s Hubei province. Seven more locations are under construction in Jordan, United Arab Emirates, Saudi Arabia and Kenya.

It comes as the brand is focused on international development to speed its overall growth. While Papa John’s domestic unit count has been largely flat in recent years, international markets have thrived. The number of locations outside the U.S. is up 41% over the past five years, according to Restaurant Business sister company Technomic. Papa John’s operates 5,650 locations, including 2,500 international restaurants.

The company believes that this new design could spur even more growth.

“By reinforcing our premium position within the QSR pizza industry, this new restaurant design gives current and potential franchise partners another reason to say yes to developing with Papa John’s,” Amanda Clark, Papa John’s chief international and development officer, said in a statement.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Marketing

Meet the restaurant industry's new government adversary

Reality Check: The FTC wants the business to change several longstanding operating conventions. Has it heard why that's a bad idea?

Financing

Why are so many restaurant chains filing for bankruptcy?

The Bottom Line: A combination of rising costs and weakening sales, and more expensive debt, has caused real problems for restaurant chains. But the industry is also really difficult.

Financing

Despite their complaints, customers keep flocking to Chipotle

The Bottom Line: The chain continued to be a juggernaut last quarter, with strong sales and traffic growth, despite frequent social media complaints about shrinkflation or other challenges.

Trending

More from our partners