Food

How Papa Johns flipped pizza upside-down and came out with a new crust type

The R&D team combined technology and cheese in just the right proportions to create the Crispy Parm Pizza.

This Premium Content is only available to rb+ Subscribers

Continue reading with one of the options below

or Subscribe

Restaurant Business Exclusive Content

Financing

The Tijuana Flats bankruptcy highlights the dangers of menu miscues

The Bottom Line: The fast-casual chain’s problems following new menu debuts in 2021 and 2022 show that adding new items isn’t always the right idea.

Financing

For Papa Johns, the CEO departure came at the wrong time

The Bottom Line: The pizza chain worked to convince franchisees to buy into a massive marketing shift. And then the brand’s CEO left.

Leadership

Restaurants bring the industry's concerns to Congress

Nearly 600 operators made their case to lawmakers as part of the National Restaurant Association’s Public Affairs Conference.