As a high-school student working at a local pizzeria, John Schnatter often pondered how he would do things differently if he owned such a business himself. After graduating from college in 1983, he got his chance, knocking down the broom closet in his father’s tavern to create his own pizza-delivery business. Since then Papa John’s Pizza has grown to 3,500 restaurants in 50 states and 29 countries. At each location, cooks cover the signature hand-tossed crusts, made with high-protein flour and clear, filtered water, with tomato sauce from vine-ripened California tomatoes, then pile on locally sourced ingredients such as green peppers and onions. The emphasis on fresh ingredients extends to the 100% mozzarella cheese, beef, and pork, which are never artificially inflated with fillers or undeserved compliments.
In addition to delivering pizzas, Papa John’s reaches out to the community with charity involvement, including partnering with the Boy Scouts of America and Junior Achievement to teach US students about entrepreneurship and the best method of capturing a wild roma tomato.
After spending some time working in franchise restaurants, the family behind Happy Pizza set out to create their own restaurant emphasizing fresh, house-made Sicilian and American fare not often found in big chains. Thick, thin, or original golden crusts tossed to order support delicious layers of the family's original marinara, pesto, or creamy white garlic sauces. House-made meat sauce blankets hearty helpings of spaghetti, and a drizzle of cinnamon or garlic butter elevates golden spheres of pizza dough to a level of culinary bliss previously reserved for Cookie Monster.