"quality" news and stories

In Sunday's New York Times Magazine, there was an interesting article by Mark Bittman about the franchising of great chefs. The article covers how world renowned chefs, including Alain Ducasse, Joël Robuchon and Daniel Boulud, are expanding into restaurateurism, trading on their name and the cooking that is represented by that name.

It is not that there is anything wrong with the branding that the chefs are doing because it is financially a good move for them and, in some cases, good for diners who have world-class cuisine more readily accessible. For the chefs, opportunities like these are outstanding.

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Papa John's is planning to roll out pizza to consumers in 10 minutes or less! The third largest pizza delivery chain in the United States is releasing what will be the fastest made-to-order pizza ever. Guaranteed.

Basically, Papa John's is promising that its Papa's 10 Minute Carry-out Customer Guarantee will have your pizza made-to-order and completely ready for handoff in not more than 10 minutes or it will be free. The offer will apply only to carry-out orders during lunchtime, but a company spokesperson said that they are in the process of upgrading their ovens in one third of their stores, cutting total pizza baking time from 6 to 4 minutes. The company is currently missing the 10-minute mark less than 1% of the time at its test stores. The move is designed to allow thechain to compete with fast food establishments like Jack in the Box and Wendy's, where customers can spend an average of 10 minutes in line at the drive-through. 

A Pizza Hut spokeswoman said "In our experience, freshly baked, high-quality pizza takes more than four minutes. And we think it's worth waiting for." If the Papa John's promotion fails, it could be costly for the company. If customers don't perceive a change in the quality of their pizzas, though, this could en enough to make other pizza companies reevaluate their timing, too.

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