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Papa John’s launches free-tuition program for employeesPapa John’s launches free-tuition program for employees

Franchisees’ employees are eligible for discounts on the online degree platformbrteet

Bret Thorn, Senior Food Editor

February 15, 2019

3 Min Read
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Papa John’s International Inc., said it has teamed up with Purdue University Global to provide free tuition for its 20,000 corporate employees as well as “significant” reductions for franchisees’ employees who enroll in the online degree program.

Employees at the pizza chain are eligible for free tuition at the online-only institution if they have worked more than 20 hours per week for at least 90 days. They can pursue 180 different degrees, including those outside specific hospitality programs, such as accounting, finance, cybersecurity and information technology. Textbooks and course materials are included in the offer, and the application fee is waived. Employees can enroll in programs for associate, bachelor’s or master’s degrees.

Franchisees’ employees will receive a 20-percent tuition reduction for associate and bachelor’s degrees and a 14 percent reduction for master’s degrees, as well as waived application fees. Course materials also will be paid for, a company spokesperson said.

A little less than a quarter of Papa John’s 2,729 North American locations, as of Sept. 30, 2018, were company owned. The rest were franchised. The company also franchised 1,840 units overseas as of that date.

In an email, a company representative said the tuition offer is part of a broader effort that began last year to improve Papa John’s employee benefits.

An associate’s degree in accounting from Purdue University Global normally costs $33,390, and a bachelor’s degree in that field costs $66,780, according to a Purdue customer service representative.

“People are our most important ingredient and we are always looking for new ways to make Papa John’s a better place to work,” Papa John’s president and CEO Steve Ritchie said in a press release. “We believe this is a truly unique tuition program in our industry. We’re excited to partner with such a well-respected institution to help us deliver on such a robust career growth opportunity for team members who want to pursue their goals and further their education.”

Papa John’s new chief people officer, Marvin Boakye, who was appointed in January, said in the release that Papa John’s wants to be “an employer of choice in the marketplace.”

“This new tuition benefit program not only provides our team members with a tremendous career growth opportunity, but it gives us a competitive advantage in the marketplace that will make us better as an organization,” he added.

Purdue University Global chancellor Betty Vandenbosch said in a statement that the school was “delighted” with the arrangement.

“Our new relationship with Papa John’s is an example of how we can help organizations meet the increasing demand for educated and trained workers, while creating a personalized, high-quality education for students that fits their busy schedules,” she said.

Purdue Global’s program is designed to allow working adults to pursue their degrees at their own pace.

Apart from trying to improve employee satisfaction in a very challenging labor market, this move also comes in the wake of a difficult year for Papa John’s that included accusations of a toxic corporate culture and conflict between current management and founder and former CEO John Schnatter.

Contact Bret Thorn at [email protected]

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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