More TV, Social Media Join Papa John's Ingredients | Adweek More TV, Social Media Join Papa John's Ingredients | Adweek
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More TV, Social Media Join Papa John's Ingredients

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It’s been nearly a year since Andrew Varga, a 22-year veteran of Brown-Forman, joined Papa John’s as CMO. Paramount among Varga’s priorities was expanding the digital presence of America’s No. 3 pizza chain, itself a category pioneer in online ordering. One of the more colorful programs launched under Varga’s watch was the Specialty Pizza Challenge, which let consumers submit their own pizza recipes via Facebook. Headquarters received over 12,000 of them, carefully winnowed to three finalists whose creations will be featured at Papa John’s next month. In a further vote of confidence for crowdsourcing, Varga gave each of the three entrants a $1,000 marketing budget to promote his own recipe. The winner will get a cut of sales, a chance to appear on a TV spot and, perhaps best of all, his or her pie will land a permanent spot on the chain’s menu. Varga recently sat down with Brandweek to talk crust, sauce and the business of pizza marketing.


Brandweek: Your contest finalists essentially got to do their own marketing. Did you have any advice for them?
Andrew Varga:
Do exactly what we did to attract you to the [Specialty Pizza] Challenge: Use social media. It’s an inexpensive way to get [people] talk[ing] and drive your messaging in a powerful way without having to spend enormous resources.

BW: Might we see some Pizza Challenge ingredients on future menu offerings?
AV:
It’s highly likely. We received an enormous number of submissions featuring ingredients we don’t currently have. Something’s going on out there when our customers are looking for these flavors and toppings.

BW: Among the three finalists, did you have a personal favorite?
AV:
They are all fantastic. One is a jalapeño pizza with barbecue sauce, chicken and bacon. Another is a jalapeño pizza with meats and our traditional sauce. A third is a chicken cordon bleu pizza with chicken, ham, onion and our alfredo sauce. I like the cordon bleu because it is a name that already has a consumer association and would be easy to market.

BW: You spent over two decades at Brown-Forman. What’s been the biggest challenge in joining Papa John’s?
AV:
Speed. This business is as fast as any you’re ever going to see. It also has real-time data that allows it to play out right in front of you. The challenge had a short learning curve. I like to use data to my advantage and it’s something I enjoy about this role. There’s action going on every day. And if we want to make changes on a Friday to affect the weekend, we can do that. If we want to change creative because we don’t like the way it looks when it comes out, we can do it. That wasn’t available to me in the alcohol industry. It was highly fragmented both at the retailer and at the distributor level, and data was not readily available. It’s been exhilarating here to make decisions so quickly.

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