Papa Johns 2000 Annual Report Download - page 13

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Company Operations
Restaurant Personnel. A typical Papa John’ s restaurant employs a restaurant manager, two assistant
managers and approximately 20 to 25 hourly team members, most of whom work part-time. The manager
is responsible for the day-to-day operation of the restaurant and for maintaining Company-established
operating standards. The operating standards and other resources are contained in a comprehensive
operations manual supplied to each restaurant and updated regularly. We seek to hire experienced
restaurant managers and staff, provide comprehensive training on operations and managerial skills, and
motivate and retain them by providing opportunities for advancement and performance-based financial
incentives.
We employ area supervisors, each of whom has responsibility for overseeing three to six Company-owned
restaurants. We also employ operations vice presidents and district managers who oversee area
supervisors and managers within their respective markets. These team members are eligible to earn
performance-based financial incentives.
Training and Education. We have a department dedicated to training and developing team members, as
well as assisting with new restaurant openings. We have at least one full-time training coordinator for each
of our markets and regional training directors located strategically across the country. We provide an on-
site training team three days before and three days after the opening of any Company-owned or
franchised restaurant requesting assistance. Each operations vice president, district manager, area
supervisor and restaurant manager completes our management training program and on-going
development programs in which instruction is given on all aspects of our systems and operations. The
programs include classroom instruction and hands-on training at an operating Papa John’ s restaurant or at
Company-certified training centers. Our training includes: new team member orientation, in-store and
delivery training, core management skills training, new product or program implementation and ongoing
developmental programs.
Point of Sale Technology. Point of sale technology (our proprietary PROFIT SystemTM) is in place in
substantially all Company-owned and franchised restaurants. We believe this technology facilitates faster
and more accurate order taking and pricing, reduces paperwork and allows the restaurant manager to
better monitor and control food and labor costs. We believe the PROFIT System enhances restaurant-
level marketing capabilities through the development of a data base containing information on customers
and their buying habits with respect to our products. Polling capabilities allow us to obtain restaurant
operating information, thereby improving the speed, accuracy and efficiency of restaurant-level reporting.
Reporting. Managers at Company-owned restaurants evaluate daily reports of sales, cash deposits and
operating costs. Physical inventories of all food and beverage items are taken nightly. Our area
supervisors prepare weekly operating projections for each of the restaurants under their supervision.
Hours of Operations. Our domestic restaurants are open seven days a week, typically from 11:00 a.m.
to 12:30 a.m. Monday through Thursday, 11:00 a.m. to 1:30 a.m. on Friday and Saturday and 12:00 noon to
11:30 p.m. on Sunday.
Franchise Program
General. We continue to attract many franchisees with significant restaurant experience. We consider
our franchisees to be a vital part of our system’ s continued growth and believe our relationship with our