Papa Johns 2015 Annual Report Download - page 19

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Our domestic restaurants offer customers the opportunity to purchase a reloadable gift card referred to as
the “Papa Card.” The Papa Card is sold as either a plastic gift card purchased in our restaurants, or an
online digital card. We sell Papa Cards to consumers on our website and through third-party retailers. We
also sell cards in bulk to business entities and organizations. We continue to explore other Papa Card
distribution opportunities. The Papa Card may be redeemed for delivery, carryout, and eCommerce orders
and is accepted at all Papa John’s traditional domestic restaurants.
We provide both Company-owned and franchised restaurants with pre-approved marketing materials and
catalogs for the purchase of uniforms and promotional items. We also provide direct marketing services to
Company-owned and franchised restaurants using customer information gathered by our proprietary
point-of-sale technology (see “Company Operations – Domestic Point-of-Sale Technology”). In addition,
we provide database tools, templates and training for operators to facilitate local email marketing and text
messaging through our approved tools.
In international markets, our marketing focuses on customers who live or work within a small radius of a
Papa John’s restaurant. Certain markets can effectively use television and radio as part of their marketing
strategies. The majority of the marketing efforts include using print materials such as flyers, newspaper
inserts, in-store marketing materials, and to a growing extent, digital marketing such as display, search
engine marketing, social media, mobile marketing, email, and SMS text. Local marketing efforts, such as
sponsoring or participating in community events, sporting events and school programs, are also used to
build customer awareness.
Company Operations
Domestic Restaurant Personnel. A typical Papa John’s Company-owned domestic restaurant employs a
restaurant manager and approximately 20 to 25 hourly team members, many of whom work part-time.
The manager is responsible for the day-to-day operation of the restaurant and maintaining Company-
established operating standards. We seek to hire experienced restaurant managers and staff and provide
comprehensive training programs in areas such as operations and managerial skills. We also employ
directors of operations who are responsible for overseeing an average of seven Company-owned
restaurants. Senior management and corporate staff also support the field teams in many areas, including,
but not limited to, quality assurance, food safety, training, marketing and technology. We seek to motivate
and retain personnel by providing opportunities for advancement and performance-based financial
incentives.
Training and Education. The Global Operations Support and Training department is responsible for
creating tools and materials for the operational training and development of both corporate and franchise
team members. We believe training is very important to delivering consistent operational execution.
Operations personnel complete our management training program and ongoing development programs,
including multi-unit training, in which instruction is given on all aspects of our systems and operations.
Domestic Point-of-Sale Technology. Our proprietary point-of-sale technology, “FOCUS”, is in place in all
North America traditional Papa John’s restaurants. We believe this technology facilitates fast and accurate
order-taking and pricing, and allows the restaurant manager to better monitor and control food and labor
costs, including food inventory management and order placement from the domestic QC Centers. The
system allows us to obtain restaurant operating information, providing us with timely access to sales and
customer information. The FOCUS system is also integrated with our digital ordering solutions in all
domestic traditional Papa John’s restaurants, enabling Papa John’s to offer nationwide digital ordering to
our customers.
Domestic Hours of Operation. 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