Papa John's Employee Manual, Study notes of Life Sciences

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Papa John’s

Employee Manual

Prepared by Blake Ward July 2013

• Overview Table of Contents i
• Taking a Customer’s Order
  • Computer Interface
  • For options 2-6:
  • Answering Phone Calls
  • Taking the Order
• Working with Dough
  • Edge-Locking Crust
  • Slapping Dough..........................................................................
• Make-Line Procedures
  • Saucing Pizza
  • Topping With Ingredients..........................................................
  • Cheesing Pizza
• Oven Tending
  • Taking Pizza out of Oven
  • Cutting Pizza
  • Adding Extras.............................................................................
• Delivering Pizza
  • Checking Out Orders ii
  • Performing Door Show
  • Checking in a Delivery
• Multi-Tasking During Rush
• References

Overview

This employee manual is intended for new employees to become a part of the Papa John’s team. In this manual you will find information on how to perform every position in the Papa John’s store. It is important as an employee at Papa John’s to be well versed in these positions so that the store operates as smoothly as possible. When the store performs well, you are maximizing profits for not only the franchise, but yourself and your fellow team members.

Taking a Customer’s Order 3

Taking a Customer’s Order

Computer Interface

Before you begin taking orders it is important to be acquainted with the computer interface.

Order Screen

These numerical values correspond to the keys to press depending on what the customer would like to order:

1. Pizza
2. Beverages
3. Breadsticks/ Cheesesticks
4. Wings
5. Cinnapie
6. Dip Cups

For options 2-6:  Press F2 to pull down a drop menu of item variety. o Press Enter to select item.  Press F12 to return to order screen.

For option 1:

 Scroll with the up and down arrow keys to hover over pizza toppings. o Press Enter to select ingredient

 If the customer would like a specialty ingredient, press F7 to access the specialty pizza menu.  Press F12 to return to the order screen.  Press F8 to continue to the payment method screen.

Payment Screen

 Press F2 to access the payment method drop menu. o Press Enter to select payment method.  Press F8 to complete transaction.

If the customer pays with charge card, a window will open:

 Enter card type, card number, expiration date, and PIN in the corresponding fields.  Press F8 to complete transaction.

Taking the Order

No matter if the customer does or does not want the special, follow this progression for the phone call:

1. Ask for the customer’s phone number. a. The first screen when you begin an order entry will be a customer information entry form.
2. Ask if the customer’s order is for carryout or delivery, complete order information. a. Press F5 to make the order a carryout then F8 to continue. b. Enter the customer’s address in the corresponding address fields if the order is for delivery.
3. Continue to the order screen.
4. Ask what the customer would like to order. a. Use a friendly manner of speaking. i. “Help” the customer rather than “get” him/her things. 1. For example, “How may I help you tonight?” b. Enter the specialty, if the customer wanted it, and continue to the pay screen.
5. Enter Customer’s order.

Taking a Customer’s Order 7

6. Ask the customer if they would like any side items to complement their meal. a. Be specific in your offer. i. Pick one side item (i.e. breadsticks) and a beverage.
7. Continue to the pay screen.
8. Enter the customer’s method of payment.
9. Take card information or select “cash.”
10. Thank the customer for choosing Papa John’s.

Slapping Dough

1. Hold the center of the edge-locked pizza in one upturned hand, palm flat. a. The dough should rest halfway on your arm.
2. Transfer dough to your other arm in a horizontal motion, maintaining a flat palm in both hands.
3. Move the hand that is transferring the dough up your arm to stretch out the dough.
4. Continue until dough is stretched to specified diameter.

(Fig. 2)

Makeline Procedures 13

Make-Line Procedures

Saucing Pizza

1. Put slapped out dough onto an oven tray.
2. Use the red ladle to scoop sauce out of the sauce bucket.
3. Specify how much sauce to put onto the dough depending on the size of the pizza. a. Extra-Large: 1 ¼ cups b. Large: 1 cup c. Medium: ¾ cup d. Small: ½ cup
4. Ladle the sauce onto the center of the dough.
5. Place the bottom of the ladle into the center of the sauce you just poured out.
6. Move the ladle in a circular motion to evenly spread out the sauce a. Move outward in a systematic fashion. b. Let the weight of the spoon spread the sauce, don’t press down.

Makeline Procedures 15

Cheesing Pizza

1. Specify how much cheese to put on top of pizza a. Extra-Large: 2 ¾ cups b. Large: 2 cups c. Medium: 1 ½ cup d. Small: 1 cup
2. Pour the cheese out of the cup onto the pizza. a. Start with the outside edge of the sauce and work inward in a circular pattern. b. If the outside edge of the sauce is not covered, add extra cheese to ensure that it is.