I’ve eaten PJs once, at my ex-wife’s insistence, on our honeymoon. Five years later we separated. Not a coincidence.
Pizza is a business. On a business-grading system, Papa John’s is powerful enough to get the OP posting.
Were pizza being judged on being pizza, a premise some posters are working from, it’d be a different story, thus the confusion.
No one like McDonalds either.
.
Hey! I like McDonalds!
By “macho” I mean somewhat tongue-in-cheek regional food boosterism. Come on, don’t you remember Jon Stewart dissing Chicago deep dish on his show? Overall, I actually prefer Chicago as a pizza town, because of the variety, but I haven’t really found a truly great NY slice here, so for tha particular style, NY has the edge.
Also, real Chicago-style pizza can be any of three things. We have deep dish, stuffed, and a type of thin crust that is cut into squares. The last one, to me, is what Chicago pizza really is all about. That’s the one we eat 95% of the time. Deep dish and stuffed is special occasion food.
The ultimate standard for pizza is what Pal Joey’s (our local pizzeria) used to sell back in the old days, where enough grease and oil would soak through the box on the way home to form a quarter-inch thick layer on the car seat.
They don’t make 'em like that anymore. 
If one can differentiate between New York pizza and New York cheesecake, one should be able to differentiate between Neapolitan pizza and Neapolitan ice cream. :rolleyes:
Thanks for the gut buster! 
If Papa Johns is so fucking great, why do you keep eating at all those other places?
Oh, you mean PIZZA. You need to move back to Chi.
I’d ask why this isn’t in Cafe Society, where discussions of food belong, but I remembered it was about Papa John’s.
Ahh, you must be a student of Escoffier.
Want a perfect steak, first by 160 hectares and a heard of Angus…
I was kidding, I tend to do that at times!
And FTR, St Louis and the area has some darn good tap water.
I don’t like tomatoes. They come off any burger before I eat it.
I tolerate tomato sauce on pizza. The other toppings and cheese are what I love.
Some dine-in pizza places think “good” pizza needs thick, chunky tomato sauce. That’s just nasty and gross. I avoid those restaurants.
I was in Chicago for a conference. A bunch of us went out for authentic Chicago pizza. To my horror it had that thick, chunky tomato sauce. I ate two slices to be polite. The acidity gave me the shits and I missed several of the workshops that I had signed up for the next day.
At least some burger places let you have it your way. 
Oddly, while I hate tomatoes, I have no problem with sauce (or ketchup where appropriate).
Good rule. I have no restaurants at all and I make a pizza better than all of them. I have never, ever seen my favorite pizza in a restaurant: basil pesto sauce, goat cheese, black olives, and walnuts. Topped with fresh grated parmesan.
Papa Johns sucks. And they have that shit, who I assume is the CEO, as their spokesperson. He can’t even get a decent hair color job. How could one expect him to be able to fix a pizza? Isn’t he the guy that said his employees didn’t deserve healthcare.
I have no idea what Marco’s political affiliation is. Wisely, Marco’s keeps silent on that sort of thing. But Marco’s is the best pizza chain. I hope they don’t come out with some stupid political statement so I have to boycott them. But Marco’s pizza actually tastes good. I only eat Papa John’s if someone else has brought it in as a freebie. There’s no point cutting off your nose to spite your face.
Marco’s is pricey but good. There’s no point in eating at Papa John’s----you might as well go to Little Caesar’s----which is actually cheap and good—but not top shelf.
Marco’s is very good! They’ve been around longer then Papa Johns but still have less locations, but they have been growing a lot in recent years. I won’t post links but Google “marco’s pizza fastest growing chain” and “marco’s pizza expansion”
I had to laugh I went to this local joint recently and they got a sign posted saying they need to add like a 90 cent surcharge to credit card orders due to rising ingredient costs and tight profit margins! HAHAHAHAHAHAHAHA EPIC FAIL
1)You do business in this day and age credit card processing fees should be already included in the prices. I get my paycheck direct deposited because it’s 2017, I don’t carry cash. Money is direct deposited, and I use my card to make purchases. That is more secure and safer then carrying cash and if I lose cash, i’m out of luck. Why would I carry cash? And crying over a 2-3% in credit card processing fees on a $10-15 order then have the nerve to tell me to go to an atm and pay like a $2-4 ATM fee LMAO NO I DONT THINK SO
2)Pizza has some of the highest profit margins on any food. How do Little Ceasers make money selling their $5 pizzas or how do places like Dominos have their always “on sale” 7.99 carryout large 3 topping special thats been going on for YEARS! Pizza is one of the things that is ALWAYS “on sale” Are people ever stupid enough to order a pizza at regular price? Top 5 food mark-ups where restaurants make huge profits
3)If the 2-3% credit card processing fees are the difference between your business being a success and you going bankrupt, then you’re business is crap and a huge failure and you need to step back and reevaluate your business plan and come up with something better.
4)Makes me laugh seeing them trashtalk the big chains and how customers love them and how they’re so legendary and godly and local, yet they’re hurting and have to addon stupid surcharges and nickel and dime their customers because they’re on the brink of folding. HAHAHAHAHAHAHAHA Obviously customers are voting their wallet and their pizza isn’t as good as the second coming of Jesus Christ that they’d make you believe BAHAHAHAHAHAHAHAHA
That honestly would surprise me. Do you have a cite for that? The cheese alone really eats into the margin. I honestly have no idea how these places can turn out giant pizzas for $5. I, cooking at home, can’t do that.
(I actually agree on your points about credit card processing, though.)
According to this article, the profit margin in the pizza industry as a whole is 7%. The guy writing the article is exceptional with a 20% profit margin.
pizza
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TL;DR - Papa John’s sucks donkey balls, the OP is wronger than wrong, local pizza rules.