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Papa John’s takes ‘guardrails off’ innovationPapa John’s takes ‘guardrails off’ innovation

New CEO Rob Lynch says first new crust option in 35 years reflects brand strategy

Ron Ruggless, Senior Editor

November 6, 2019

3 Min Read
Papa John's Garlic Parmesan Crust new 2019Nov 700dpi
Papa John's International Inc.

Papa John’s International Inc. plans to highlight pizza innovation, starting with a new Garlic Parmesan Crust introduced this week, after leaving the brand’s original dough flavor undisturbed for more than 35 years, the new CEO said Wednesday.

Rob Lynch Head Shot.pngAfter two months in the CEO-president role, Rob Lynch (left) said on a third-quarter earnings call Wednesday that the Garlic Parmesan Crust reflects the pizza brand’s new strategy.

“This is the first time in the company’s history that we’ve innovated on our fresh, original dough, which is the foundation of our brand,” Lynch said. Papa John’s, which was founded in 1984, is supporting the crust launch with marketing that relies on photography, he said. The new crust is flavored with the brand’s signat...

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About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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