Papa John’s Goes “All Natural” With Ingredients

works-ingredients.jpgPapa John’s, whose motto of “Better Ingredients, Better Pizza” you likely know even if you’ve never touched a slice, is making moves to uphold that promise by removing a host of artificial ingredients from its pizzas. “We closed out 2015 announcing our commitment to serve chicken raised without antibiotics and are ringing in the New Year artificial-flavor and synthetic-color free,” said Sean Muldoon, Papa John’s Senior Vice President of Research and Development. This might lead one to wonder what made the ingredients “better” before the change, but to its credit Papa John’s is the first national pizza chain to make a move like this.

It’s unclear whether going all-natural will help Papa John’s recover from a season of poor sales and falling stocks, but it seems like management is banking on the consumer demand for transparency (or at least the appearance of transparency) in ingredients that once helped Chipotle rocket to the top. Hopefully they can do so on a national scale without the same food safety issues that plagued the Mexican chain.

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The Pennsy Now Open for all Your Upscale Food Court Needs


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The Pennsy, the new upscale food court with celebrity chef credentials, is now open in the space formerly occupied by Borders Penn Station. Along with a full service bar, 8,000 square feet, and additional outdoor space, The Pennsy boasts stalls from Marc Forgone, Franklin Becker, Pat LaFrieda and Mario Batali (the latter in collaboration with Mary Giuliani through Mario By Mary). There you can get everything from lobster rolls to tempeh sandwiches, and Italian panini to  gluten-free bowls at The Little Beet.

So far The Pennsy has a 4-star review on Yelp, indicating it’s already getting a lot more love than its eponymous railway station. Hopefully this carefully curated food hall can lighten the burden of wading through crowds to catch the LIRR

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