the last time i had pizza hut, their last chance; it was typical, a grease pit. that poor cardboard.
i filled out an online complaint form and the store manager called me asking what they could do.
“change your recipe. you sell grease with a little pizza”. i was honest with the guy, its not his franchise thats the problem, its the product. i had finally learned my lesson. pizza hut clearly hasnt learned theirs
Not minimizing or dismissing what you’re saying, but they must do something different over here, even as a franchisee, because it’s not the best but not that bad either. I can’t imagine what exactly, but we have other chains that I’d avoid first. Papa Johns doesn’t even have one location on this island. I think they’re all on Oahu with maybe one on the big island.
i eat 3-4 pizzas /week. its kinda one of the only things i do eat… a lot.
B+ papa johns is not all that great either, but i like the sweeter crust, and that makes their bread sticks great.
A love a solid pie in the form of giordanos, if you can get it. thats a Pie. like 3 inches thick of cheese.
C few chains like cicis… might as well be frozen.
A- mellow mushroom is an interesting place if you can get it when the cook isnt high
A little caesars is the underdog. its the only chain in town that makes their dough fresh
C new york city pizza is chain around here with paper thin pizza, which is not my thing. i shouldnt need to know origami to eat your almost nothing pizza
D pizza hut. blech. and their breadsticks are just twigs they pulled off a tree out back.
Like I said, they must do something different here, which isn’t surprising if true.
Most of the chains you mentioned have no presence here, it’s all mostly local individual shops, many are mom and pop variety. I think RoundTable is the only other large chain that has a presence on this island and the quality is dubious.
That might be why the pizza hut here is relatively better than elsewhere, they have to compete with local offerings that are superior, but usually more expensive.
Don’t get me wrong tho, when I’m not watching the budget, I am definitely hitting up one of the wood fired oven locations. Some of the best are on trailers in the food truck areas and cater local events.
I HATED Pizza Hut growing up in California. Way too greasy. Single slice of meat lovers would make me sick. Then I moved to Illinois for a few years and it was night and day. Suddenly Pizza Hut was GOOD. Light, flakey crust. Right amount of ingredients. No grease. Moved back to California and it was greasy shit again.
I dunno, there’s definitely some regional differences going on.
Ok, thanks for confirming this happens. I mean, I’m not all “hooray Pizza Hut”, but it certainly doesn’t offend me here, it’s good in a pinch. Now I’m wondering about the supply chain and where ingredients are sourced. I kinda figured it was a corporate machine where everyone got mostly the same thing for conformity, but I guess the meats and cheese in different regions must come from farms with different quality stock. Or different franchises are responsible for ordering their own inventory locally and some buy better quality ingredients than others in terms of fat content, etc. Something like that.
the last time i had pizza hut, their last chance; it was typical, a grease pit. that poor cardboard. i filled out an online complaint form and the store manager called me asking what they could do.
“change your recipe. you sell grease with a little pizza”. i was honest with the guy, its not his franchise thats the problem, its the product. i had finally learned my lesson. pizza hut clearly hasnt learned theirs
Not minimizing or dismissing what you’re saying, but they must do something different over here, even as a franchisee, because it’s not the best but not that bad either. I can’t imagine what exactly, but we have other chains that I’d avoid first. Papa Johns doesn’t even have one location on this island. I think they’re all on Oahu with maybe one on the big island.
i eat 3-4 pizzas /week. its kinda one of the only things i do eat… a lot.
B+ papa johns is not all that great either, but i like the sweeter crust, and that makes their bread sticks great.
A love a solid pie in the form of giordanos, if you can get it. thats a Pie. like 3 inches thick of cheese.
C few chains like cicis… might as well be frozen.
A- mellow mushroom is an interesting place if you can get it when the cook isnt high
A little caesars is the underdog. its the only chain in town that makes their dough fresh
C new york city pizza is chain around here with paper thin pizza, which is not my thing. i shouldnt need to know origami to eat your almost nothing pizza
D pizza hut. blech. and their breadsticks are just twigs they pulled off a tree out back.
Like I said, they must do something different here, which isn’t surprising if true.
Most of the chains you mentioned have no presence here, it’s all mostly local individual shops, many are mom and pop variety. I think RoundTable is the only other large chain that has a presence on this island and the quality is dubious.
That might be why the pizza hut here is relatively better than elsewhere, they have to compete with local offerings that are superior, but usually more expensive.
yep, it sounds like youve got a unicorn. those mom an pop shops are sometimes the absolute best…
dammit now i have to go get a pizza.
Don’t get me wrong tho, when I’m not watching the budget, I am definitely hitting up one of the wood fired oven locations. Some of the best are on trailers in the food truck areas and cater local events.
I HATED Pizza Hut growing up in California. Way too greasy. Single slice of meat lovers would make me sick. Then I moved to Illinois for a few years and it was night and day. Suddenly Pizza Hut was GOOD. Light, flakey crust. Right amount of ingredients. No grease. Moved back to California and it was greasy shit again.
I dunno, there’s definitely some regional differences going on.
Ok, thanks for confirming this happens. I mean, I’m not all “hooray Pizza Hut”, but it certainly doesn’t offend me here, it’s good in a pinch. Now I’m wondering about the supply chain and where ingredients are sourced. I kinda figured it was a corporate machine where everyone got mostly the same thing for conformity, but I guess the meats and cheese in different regions must come from farms with different quality stock. Or different franchises are responsible for ordering their own inventory locally and some buy better quality ingredients than others in terms of fat content, etc. Something like that.
ha, i did the opposite. i started in illinois, and it was greasy and then tried out on the east coast, identical greasy mess.