Pizza is actually Not bad but I think another cost cutting measure of theirs is the horrible service. Nothing is ever hot and ready. And the pizza portal to pick up the food never works so A person still needs to wait in line at interact with an employee
Thank you for this. I always figured they had to use cheap ingredients and I could tell their sauce was very cheap tasting sort of speak. Now thanks to you for confirming this and then some.
This place saved me when I was living on minimum wage seven years ago. I was renting a place with no kitchen. Two pizzas a week. The line was out of the door. Keep doing it Little Caesars.
or you could have bought rice, beans, potatoes, bouillon, chicken, etc for amazing bulk values, but everyone keeps supporting the cancer that is fast food biz
@@SobeCrunkMonster for low income families those costs really add up and he said no kitchen he probably can't store most of that stuff let alone prepare or cook it.
@@SobeCrunkMonster can you even read? He literally just said he dosen't have a kitchen which is pretty obvious he dosen't have anything to store the food and cook it
It isn't - there's all kinds of businesses taking up a similar market position to Little Caesars(but in their own specific market), because there's customers for all different price/value levels. You just focus on the more expensive brands rather than the less expensive ones.
What I like about Little Caesars is that, they dont pretend to be something they aren't. Its cheap pizza and and in a pinch its fine. The Mrs and I order a small Bacon and Pep Pizza for me, greek Salad for her and cheesecake from a good local place. Comes out to like 23 dollars. For people with kids? Waste of money, a kid doesn't know or care the difference between a 5 dollar pizza and a 20 dollar pizza
It used to be even cheaper - when they started advertising nationally around 1980, they gave you 2 pizzas for the price of 1 (they were square shape and placed side by side in the same long box). That's why their slogan phrase was "pizza, pizza"
Price and quality are no longer exclusive, use to be that way, not anymore, some of the best food you'll ever eat are mom and pops establishments that only a few know about, who more a family business than a large enterprise...
When I was a kid in the 90s they used to have slices for 25 cents and a large pizza was $3. We used to pool our money together, mostly quarters we found on the ground, ride our bikes to the store and then balance the giant box on our handlebars on the way home. Back in the day
I worked at Dominos in college and they used the same cost-cutting tactics when it came to ingredients (although the dough is refrigerated and shipped in by a distribution center), but they charge far more for the pizza. Little Caesars only gets hate because cheap = bad in a lot of people's minds...
My town flooded and the Little Caesars nearby was the only place that was open. Got 2 pizzas and lived on them for a week, I’ll always be grateful for that
Pizza Hut uses frozen sauce that they just add water to also. Their toppings are very similar, especially the directions on how much to add to each pizza (they have cups specifically to measure each topping, and actually count the number of pepperonis used per pizza). Yet, unlike LC, they use frozen dough that is thawed out before being cooked. And Pizza Hut is twice the price... so let that sink in. Never understood the hate for LC, their prices are great and their pizza is actually fresher than other chain's pizza.
I ordered Pizza Hut once where I live. It was bland cardboard. I left them the worst possible review. They reached out with an offer for a free pizza. I declined and said no thank you. I wouldn't even eat your pizza again if you paid me to, much less for free. It's rather sad. When I was a kid Pizza Hut had a very good pizza.
@@yellowblanka6058 I mean, I like LC, but to each their own. The point is that LC actually provides pretty good value compared to other chains. I thought that was pretty obvious in the post, but oh well.
I always found Pizza Hut's crust to be really greasy. Never tried Little Caesars. I don't own a car so I can't pick up fresh pizza. I either buy frozen or have it delivered. And delivery services like Doordash or Grubhub are too expensive. They charge you extra for the food, plus a delivery charge, plus a service charge.
@@MurrayLime Actually not really. I had little Ceasars the past 2 days. They wasn't all of that. Pizza Hut still on top with best tasting pizza. Papa John's ain't too far from them though. Domino's on the bottom. FR
@@jayc5756 pizza hut's sauce is the worst tasting sauce ever made...it's like they let the sauce sit out in the sun for a few days then add a shit load of sugar to it...just awful
I worked for a Little Caesars for 5 years through high school and a little bit past and literally everything here is true. The sauce comes in a box with 4- 3 liter bags and 2 bags are split between a large lexan bain marie and a proprietary spice blend is added with 2 and a half liters of water to make 8 and a half liters of sauce roughly and one container of sauce could stretch between 20-30 pizzas roughly if the make line people used the proper amount and spread it evenly. The cheese we used was all the same, a mozzarella and muenster blend, for every pizza whether it was a HNR or a custom made item so that's the only part that was a bit incorrect but only marginally and was measured with different sized cups such as an 8 cup for a large/ 5 for each size of a deep dish/ Italian cheese bread/ Gold cup for any of the Extra Most Bestest line of pizzas. The toppings we were always told to apply evenly and sparingly whether it was 30 pepperoni per pizza (more for the Extra Most Bestest which I can't remember the exact number off the top of my head anymore) and only the correct sized measuring cup of other toppings which varied from each pizza build guide. My boss was incredibly knitpicky with the money coming in and going out of the store so she'd be in every other day checking that everyone was building product correctly and using only the proper amounts of toppings. The dough is made in-house and one batch of dough could make 40 sheetouts (40 pizza bases) and 60 orders of crazy bread as the cutting procedure was set at 15oz dough balls for pizzas and 10oz balls for crazy bread. Once the dough was mixed, weighed, and separated it was put into the walk in where it was supposed to sit for at least 24 hours but a lot of the time it would be pulled early and used before it could proof thus causing that "cardboard" texture that people often ALWAYS use to describe a bad pizza crust. A properly proofed and handled dough round will always make a really nice fluffy crust but with the usual high mass ordering (usually between 5-10 pizzas at once was a normal thing for my store) that was associated with Little Caesars we would go through all the proofed product in a short amount of time and have to start using partial proofed dough which created a lesser crust. The deep dish dough is made in the same fashion as the normal dough base with the exception that we didn't use vegetable oil or the proprietary yeast mix that other dough used and instead we substituted cold water for warm and used a very active baker's yeast to get a really fluffy (it literally grew to double the size on the table as you were cutting it) dough that we put in the deep dish pans with a special oil that gave the dough an inherent garlic/butter flavor that sadly kind of gets lost through all the other ingredients on the pizza. Through all the years I worked for a LC store and between all the other pizza places I still honestly prefer Little Caesars since I know the dough is always made fresh in-house and never comes frozen, the cheese never comes frozen, and I honestly think our sauce was better than anyone else's even though its a cheaper and more economic sauce recipe.
Told me exactly what I LOVE to hear about your chain where consistency counts which is WHY I'm consistently loving your Deep Dish Pizza Supreme! Granted it a bit pricy but those few extra bucks for all those toppings? Well worth it and heck? You want more? Tell them extra but? Of course you ARE going to be charged for it. Actually asked for extra cheese once on the Deep dish... Actually WASN'T better for it and I could tell there was extra cheese but didn't give it the 'pop' I thought it would. I feel that Little Caesars? Has a VERY FAIR grasp of working proportions that make for an awesome tasting pizza.
I worked at little caesar's for two years in college and although the work sucked, the smoothness of their operation could not be matched by many restaurants. I learnt some good lessons in that place.
I feel Little Caesars nailed their niche and uses their resources wisely. Most pizza places fail in their crust - it's like eating cardboard. I love Little Caesars crust; it tastes fresh. Their Crazy Bread is comfort food. Their cheese is actually decent and not super greasy, but still melty. Their sauce is well balanced. I'm not expecting gourmet pizza for $5. It's a really good pizza at a really great price.
Of the big name, nationwide pizza chains, I genuinely like Little Caesar's the most if I'm getting a plain cheese. And I agree it's because the crust is better than most other nationwide chains, even if the sauce and cheese are underwhelming.
that's funny because our cheese is actualyl what causes most of the grease, later in nights we have to take ingredients out of the cooler we use throughout the day so we can clean it, but we can't exactly stop business, and we can't use the machine after it's been cleaned or we'll have to again and it takes 30 minutes of just defrosting before cleaning not exactly a fast process so it often will be put on a cart that will be wheeled into the largest cooler, and when needed pulled out so you can top/make pizzas, as normally they make some preset in advance and use those, but in later nights you can't do that without risk of waste and also the presests will warm up thats why hot n readies sometimes have that greasy film, so if they don't wheel it into a cooler the cheese will warm up, and you want it to be cold when it goes in the oven, if it's warm before it gets in the fats will separate and that's what that orange filmy grease is, it's from the cheese, keep rockin on though Little Caesars ain't bad at all and the grease is heavily exaggerated even if the cheese is warm, we also have to add seasoning to the sauce not just the concentrate in a big ol bucket goes 2 litres of warm water, 2 packets of concentrate from sun valley dried tomatos, and 1 pack of Little caesars seasoning mix(if you like the flavor ask for a zap pack next time you go, it's pretty much the same seasoning with slight variation and a good way to really change up the flavor of your slice) , that's why it tastes so damn good, worked there for years as a manger and loved it except for the shit pay, if they'd pay a living wage it'd be a job I'd love to do.
@@riproar11 It's not outdated. Cardboard still exists, we're all pretty familiar with it's properties, and those crusts aren't that much different than it. For real.
I haven't had Little Caesars for a while, but I remember when I first encountered them. Back in the mid-80's, I worked at a 7-Eleven that had one of these pizzerias a short walk away. I went there for lunch on occasion and was impressed that you got two pizzas for the same price as many chains' one pizza. No, it wasn't gourmet fare, but when you're young and poor, this hits the spot!
While not gourmet, the quality was still way better than the current one, especially the square pies. The crazy bread as well has gone down in quality. When I want pizza I only go to mom & pops places, no chain pizzeria compares to those.
I do a lot of the work for the little caesars in my area (electrical, plumbing, tile, etc.). I was shocked to find out they made fresh dough every day! What I'll say about LC is this... it's not the ingirdients that worry me. It's the kitchen cleanliness and workers themselves. Out of the 6 I've worked in, I'd only eat at one location. The other 5 I find to be a disgusting place to make food! Seeing the state of these kitchens lead me to not touch fast food.
Low wages = high turnover. High turnover = bad quality. This could be fixed with better management methods to crack down on cleanliness but since Caesars operates mostly on a franchise model management varies quite a bit depending on who the franchisee is and how much they want to pay their management team.
lol it dont stop there.. about 15 years ago i worked at a animal care clinic. They did boarding of animals and minor surgery's like Spay and neuter animals.. But i walked into a surgery room to dump the trash, the Doc was smoking a cigarette right over the cat he had open to tie her tubes.. I said "Well that dont look very sanitary". He started laughing and said dont tell on me.. I can give you ALOT more examples of other jobs too.. So in my 47 years on this earth its taught me the most important thing to learn.. It you want something done right, Learn to do it yourself.. I like to call myself a jack of all trades now. I depend on nobody for nothing.
If you’ve ever watched Gordon Ramsey, it’s not just fast food, but restaurants as well. We have a health department for a reason. People who want small government have no clue how shorter their lives would be with no FDA, OCEA, Health Dept, etc.
Having a family of 4 we really appreciate LC for staying budget friendly during these crazy times. 2 Hot n Ready are our go to for Friday/Saturday nights. Thanks again LC for staying true. Delicious.
The Pizza Portal is the best thing they ever did. I love being able to order on my phone and just walk right on in and grab it without having to wait in line or talk to anyone. And they notify you on your phone when your order is ready so you don't have to stand there and wait if you get there early. I sit in my car and wait for the notification, then just walk right in, grab it, and I'm out of there. More carry-out restaurants should copy this idea.
@@josh6706 He's talking about making a custom order. The pizza portal lets you order whatever you want (stuffed crust, crazy bread, etc...) and just walk in and grab it when its ready without waiting to talk to an employee. Its great
@@josh6706 There actually is a significant demand for being able to pick up food with no customer/staff interaction. Doordash, Uber Eats and other food delivery companies were already tapping into that market before the Covid happened. Covid just accelerated those decisions. Little Caesars was easily able to integrate a no-contact service early in Covid because they were probably looking to introduce this before Covid. A lot of fast food chains have been looking into using ordering kiosks and now apps to reduce order taking overhead. Any way to reduce employee headcount will save money.
I love how there's a Little Caesars literally just down the street from where I live, never had any issues from them, and they're located in quite a hot spot that's centered between a general grocery store, a Dairy Queen, and a convenience store. Love me a Thin 'n Crispy from there, any time.
In the town I grew up in, there was a Little Caesars in a Kmart. Both have been closed for years now. Surprisingly the LC didn't move to another location when the Kmart went out of business.
Hands down the best pizza chain in terms of value and taste. People say it tastes like cardboard, but I think it tastes perfect. Just hope they don't change their recipe to satisfy niche audiences like Pizza Hut or Dominos did.
They had an "extra extra" or something, with much more toppings. They use to go on sale for $6, but were normally $8. They were really good, compared to the standard "pizza pizza."
@The Game Show Channel That could be it. I really liked them, and could eat the whole thing for a day's worth of meals---(Heaven knows the calorie count).
It's a hot or miss. Most of the time it tastes like the box it's in. But every now and then it's amazing. The pepperoni is crispy, the cheese is perfectly melted, the crust is soft and chewy. But that's pretty rare.
I worked at a little Caeser's before covid and I gotta say, your never supposed to do what you see at 1:00, the individual is spreading the cheese evenly after putting it on. I was taught that if you do that, it will mess with the layer of cheese after cooking as there's now sauce potentially on top of the cheese.
I understand you worked there and yet the true reason for not spreading the cheese is to allow moisture to evaporate through holes left through cheese rather then trapping moisture by melted cheese. Leaving the sauce unreduced and the dough soupy. They do many things in all commercials that are just entertaining. In this case it is to make the customer think that they make pizza with boatloads of stinky cheese.
@@brettblute7739 I see, I was a doughboy for 90% of my time there, do I don't know all the tips and tricks when it comes to actually assembling pizza's. Good to know.
Worked and managed three different locations in the late 80s early 90s. There are so many ways you can ruin or make a great pie, and it was all about good consistent techniques. We had charts on the walls that explained how to properly work every station, and if followed correctly, the product was awesome. The dough, sauce, and cheese was all great quality back then, and was still cheap. The hardest quality to find now is the work ethic, which is probably why they cut the quality of the ingredients.
@@brettblute7739 And then there is this just last weekend. Large pizza which was delivered this way. ALL the cheese piled in the middle with 2-3 inches on the outside with no cheese whatsoever (that does NOT include the inch or so of rim crust. and strangely enough the cheese melt wasn't any thicker than normal.
This seems to be a stock video and not an actual Little Caesars store. There is literally a cup you use and you have to sprinkle it evenly. The cup allows for that even sprinkling.
Living in a high altitude desert, where things simply cook differently from humid sea level places like NY, I can say Little Cesar's is one of the better tasting pizza places around here. If I recall correctly from my time working at the place, the large pizza was 8oz of cheese (+3oz for a cheese pizza) and 30 slices of pepperoni specifically.
When I worked for Domino's in the 90's, it was 7 oz cheese for a large pizza (14") and 40 slices of pepperoni. Extra cheese was 3.5 oz additional cheese.
Yeah. Then it became "Hot-N-Ready" Now that's gone. It takes half an hour to get a plain pepperoni pizza anymore. No thanks. They've really gone down the drain.
As a former little Caesars employee we were not told to go easy on the cheese and we would use the same cheese and in Arizona little Caesars does do delivery and we used yeast to prevent the pizza from sticking on the pan
Back in the day when little Caesars first started and they first opened do used to be able to get two pizzas for the price of one and their slogan was pizza pizza so if you ordered one large you would actually get two large for the same price
I remember that. They came on a long tray inside a paper wrapper. That was our Friday night treat when I was a kid…Little Caesars pizza and kung fu movies all night. Good times!
I used to work at Little Caesars, albeit over 10 years ago. Some odd things struck me as not quite accurate. They don't use different cheese for hot and ready pizzas vs everything else. It's all one big mix of mozzarella plus muenster. Secondly, it's not that workers are told to sprinkle conservatively. You are given a measuring cup for different pizzas, and you use that to put on an exact amount. That amount may be conservative compared to other chains, but the wording of the comment suggested there's a bit of eyeballing in how much cheese is applied, which was not true for me then, and I doubt is true now.
I used to be a supervisor at an LC, and you are exactly right about how things are done. We did it that way also. Mozzarella & Muenster (for every pizza) cut & blended fresh multiple times a day, measuring cups used for every topping (including cheese), dough made fresh every morning, toppings opened fresh multiple times a day, veggie toppings washed & cut fresh multiple times daily. Pepperoni had a certain number placed on different sized pizzas (and we always used the exact number from the charts, which we in the pizza prep area).
We didn't have different sized cups. Just one for everything, and we only used them when the owner came in or our hands were not clean, though generally we put around 2 cups worth on a pizza, sometimes 3.
Yes, that awful measuring cup, but also that if you fill the cup, the manager will come over and yell mercilessly, which is extra-stressful when you are an independent college girl with no caring family to help out. We had to sprinkle the cheese very lightly and delicately into the cup so there would be plenty of air in the cup, and even then we could not actually fill the cup. I was grabbed by the arm and yelled at SO many times for filling the cup or for not leaving enough air space between the cheese shreds in the cup! You were in reality getting less than half the cheese that you were supposed to get. And if you want extra cheese, that's not double-size. Extra cheese would be doing the same measuring scam with a 1/8 cup size measuring cup, so in reality you got maybe 1 Tbsp of extra cheese when you paid the big bucks for the extra cheese. Just go to the grocery store and buy a bag of shredded cheese and add the extra yourself. Also... Fully-made pizzas are made ahead of time and kept in stacks of about 50 (you may have more depending on the size of your town and how much business your location does), and all day we just stand there making pizza after pizza after pizza, adding to the stack. These pizzas can stay stacked on a back-room counter -- NOT refrigerated -- for days before they are sold. When a sale is made, a pizza is pulled from the top of one of the stacks and put on the conveyor belt to go through the oven and out the other side, where another employee grabs it, slices it crooked with LC's strange little impossible-to-use cutter, and sticks it in a box. If you come on a busy day, the stacks get shorter and shorter as we can't make enough pizzas to restack as fast as they are being sold, so you're more likely to get an old pizza from the bottom of the stack. The only way to get a fresh pizza is to order something unusual. Never order plain cheese or pepperoni! Most of our pre-made stacked pizzas are plain cheese and pepperoni! Order a pizza that is half something unusual and the other half something else unusual so there is less chance you'll get an old pizza. If you're lucky, we won't have it pre-made and you'll get a fresh pizza. The ingredients may have been sitting out for days, but at least the pizza itself is fresh. As for the dough --- fresh? HAHAHAHAHAAH!!!! Yes, the dough is made every day, but it is made and put aside on tall carts full of trays. It'll be days before that dough is used, and once its used, it'll be for a pre-made pizza that just adds to the stack. By the time you get the pizza, that dough could be more than a week old.
Back in the day when I worked at Little Caesar’s we made our own dough, and ground the cheese from blocks of mozzarella and Muenster. Ingredients were supposed to be weighed for toppings, but the more experienced dressers would eyeball it. Special price pies would have a more restricted amount of cheese and toppings, but is this really surprising? And in the old days, in a neighborhood store, we would add extra to our favorite sweetheart regular customers pies, so much that one of our favorites started requesting “light cheese.” We showed our love by piling on more cheese for our favorite regulars.
They have saved me so many times through the years and on the bonus side, I actually like their pizza. While other places have doubled or even more for less food in both quantity and quality, LC has stayed pretty damn consistent.
My girlfriend is a "foodie," and super-picky about what she will eat. She is also into health food. That said, she likes (as do I) the Little Ceasars' chicken and vegetable pizzas. The dough is excellent, not too heavy, and light on cheese is a good thing:). Regardless of the cost, their pizzas are quite good.
@@pfury67 always hated papa johns the sauce tastes like ketchup and the cheese is just weird I'm not a big fan of lil caesars but I'll take it over papajohns though I might even take pizzahut over them XD
Worked for Pizza hut for 10 years, started as a driver and worked my way up to Resteraunt Manager. Biggest issue I have with pizza places is they will use dough that is past its shelf life or don't make it properly. Old dough is easy to spot as the crust is rather pale and has spots where is it golden brown (like it is supposed to look). The hand tossed dough at PH had a shelf life of about 18 hours without any sauce (drops to about 2 hours at that point). Pan dough had a shelf life of about 8 hours before it would collapse (about 1/2" thick when it should have been just over 1" thick). Dough that is over-proofed (let rise too long) or took too long to get into the proofer is typical of a lot of pan pizzas. I often saw people making it take way too long to make it and let it sit out before getting it into the proofer. From the time the mixer stops you have 30 minutes to portion it out and into a proofer where it should sit for 60 minutes so 90 minutes before it is in the walk-in. Often it would be an hour past that before it made it there so when it was cooked it was rather flat (about 1/2" thick when it should have been just over 1" thick). I won't order pan pizza from any pizza place. Food costs made up about 30% of the price, labor was another 30%, overhead was another 35% and about 5% was profit.
@@TarsonTalon It isn't made to order since it takes at least an hour to make dough. If made properly it would be done in batches twice a day. Dough is the cheap part the toppings are what is expensive as far as the food costs go.
I had pizza hut recently. the dough tasted off. then i read the comment that they dont them in house. the dough was never crispy. even if no one eat the crust, i prefer it crispy. plus you pay for the whole pizza. so if the dough is like warmed up bread then its the process of either a) cost cutting pre made dough b) oven was not baking pizza at proper temp As for LC, the pizza always come out "hot and fresh". Only place that beats it is papa johns. The thin crisp dough and garlic sauce is true italian style pizza. Crispy thin dough and great ingredients.
I’m not a cheap skate and I usually order dominos at times but I decided to try little Caesar’s couple days ago and for a kid that only has 50 dollars a month, eating little Caesar’s is cheap snack for me and is a little bit better than Pizza Hut for me! It’s amazing and I love it
You only have $50 a month to spend. I don't see how not being a cheapskate fits with this dynamic. It would be in fact much wiser to be frugal as much as possible on that budget.
The Little Caesars where I grew up was great. Their food was easily on par with more expensive places, but their make to stock system for serving customers through the hot and ready was revolutionary in the pizza world. I also liked how it wasn't overly saucy or cheesy, and never found it to be skimpy. It was just right, and this place was always busy. Everyone went there at seemingly all times of the day. Granted, I lived near a busier neighborhood in a bigger city than I do now, but compared to the big guys and family chains alike, they were definitely serving more people on average than others in the area. Their cheese bread was great, and their simple efficient kitchen design means that far fewer mistakes were made than in Dominos or Pizza Hut. They would like never fuck up your order even if you wanted something other than the basic peperoni, and I'm not remotely surprised to see the chain still doing well. Something big that I feel people overlook when it comes to their cost and simplicity model is how much more that matters with people with lots of kids, or just a bunch of people hanging out who aren't loaded.
I worked at Pizza Hut for a very long time, in 6 different locations, in three states. I also worked for Dominoes. With the exception of making the dough from scratch, it's all the same.
Little Caesars offers a very serviceable selection of pizzas at reasonable prices.A great place to buy pizza in bulk for events and possibly the least greasy of the major chains.
Very True I was at a Family Reunion a way back & on the Spot all of us decided to Pick up some Pies rather than eat Icky Chicken was there, Any other place would have charged an arm and a Leg, LC for what Pay for another Pizzeria to get more worthwild.
Little Caesars is pretty good pizza for the price. Often, you get what you pay for but, Little Caesars, not having to cover costs of restaurant space and seating, and making their own fresh dough daily is a great way to cut business costs and pass the savings on to customers. It's good pizza at a good price.
Say what you will about Little Caesars pepperoni Hot and Ready pizzas, but I had ordered a Pizza Hut medium double pepperoni pizza, expecting a copious amount of pepperoni, and got a very disappointing bland pizza that is actually smaller for triple the price and the same amount of toppings that a normal Little Caesars pepperoni pizza comes with. I should've just drove to Little Caesars and got a Hot and Ready or gone to Aldi and got one of their ready to cook pizzas.
I feel you. I had 60 points towards a free one topping pizza from dominoes so I used them and ordered another one topping med. pizza at store price and a 2 litter at almost $28.00 for the 3 items. If I would of used their on line coupon for 2 2 topping med. pizzas at %.5.99 each and purchased a two litter I could of saved close to $10.00. The 1 1 topping pizza cost me the same price what 2 2 topping pizzas with coupon cost..
The Pizza Hut near me puts 7 pieces of onion on a large Supreme. They tell that the computer does it and if I want more I have to pay. No more Pizza Hut for me. Do they really make more money being cheap when they lose a customer?
Hometown pizza chains are so, much better, and the use higher quality ingredients from the area. When, you make a better quality product equals good business, which equals good paying happy employees!
A long time ago, I was a security officer at the Port Royal Condominium in Port Aransas, Texas. It was actually my first day on the job and I was being shown literally everything. I got separated from Ken who was my trainer, because I had to take a phone call at the front desk. After the phone call, I found Ken talking to an elegant couple who were sitting next to the pool, enjoying their mixed drinks and the nice surroundings. As I stepped next to Ken, I caught him finishing his spill about how he likes his pizza. So, as he was going on, I jumped in and said, "Okay Ken, I'm back." He got angry and told me to wait because he wasn't finished telling them about how he likes his pizza. I chuckled and said, "Pizza? You eat pizza? I haven't ate a piece of pizza since I became an adult." I continued to rant, "All's a pizza is, is some bread dow a tiny bit of tomato paste and some super cheap toppings." [The female is elbowing the man sitting next to her as Ken's eyes and mouth are wide open.] "No doubt the owner of those pizza places are at some fancy resort just like here, sitting by the pool, enjoying a mixed drink, and laughing about how he sells his customers a cheaply made pizza the price for a good steak." Ken excused us, grabbed my arm and led me away. Out of ear shot, Ken scolds me and tells me I can't speak my mind freely in places like Port Royal. I asked why and he said that the man I was venting my thoughts to, was the owner of Little Caesars Pizza. Not even a month after that, Little Caesars ran the Double-Double, which was two large pizzas for the price of one and then other great deals and the creation of a huge rectangular pizza I believe was called the Big Foot. What followed after that, was a price war as pizza franchises tried to outdo each other. And that is why Little Caesars is so cheap. And as Paul Harvey used to say... "...now you know, the rest of the story."
I used to work in the restaurant industry. LCs actually uses a lot of the same ingredients. Greed is what makes the other guys pizza more expensive. LCs makes up for that by the sheer number of pizzas that they sell. And, they're damned good! At least, around here they are.
I love Little Ceasars.As a customer&As a former employee.Its a Great Business with great people who both work there or buy from there.Respectful;-My own oppinion&voice.thank you. I absolutely LOVE LITTLE CEASARS
When you have kids, this place is a lifesaver for pizza nights and not bad tasting for the money. Sadly, it put a few of the local pizza places out of business that made side stuff like cheesesteaks, burgers & fries, buffalo wings and chicken cutlet sandwiches.
This place has helped so many people get a meal everyday. The lower class people like myself that don't make much can afford to feed their kids and themselves if they don't have much money or don't make much, and you might even have leftovers. It's perfect for anyone on a very tight budget. It doesn't taste that bad at all. Sure it's not amazing but it's food so I don't complain. I still eat it all the time because it's quick, cheap, and I usually have leftovers. Being able to get that much food for $5 real is such a great deal. I eat Papa John's a lot more since they started selling a large pizza for $10. I get a large pepperoni from them quite a bit now. I think it's only one topping though but it's like if you want a cheap pizza like Little Caesars but want better quality then that's the place to go.
If your meal choice were LC pizza 3+ times a weak or tuna/PB&J sandwiches or maybe cheaper lunch meat, you'd probably be much better with the sandwiches at roughly the same cost. It's kind of depressing reading the comments on this video - people that claim that places like this are feeding their family when it really should be an occasional thing, not something you eat every day as pizza, even from local pizza place is generally not very nutritious - sure, it will fill your stomach but it's full of calories, salt, cholesterol etc. and not many nutrients.
Once I was so poor I could only eat cabbage for a week. Pizza? Dang, that rich folks food! Filled the car with $1.30 in gas and made it halfway to work. Free coffee and salad dressing in a bowl for lunch. Those were the days! Today I eat like a Billionaire and get extra pepperoni every time.
So many places are trying to be fast casual or charge a lot like Chipotle and now McDonalds. A good majority of Americans are lower class, in poverty, broke or homeless. LC is filling a mass market for fast, hot, cheap food with not much else competition. I think you will see in 5 years LC monopoly on ready and hot start getting some competition as other established food places or up and comers realize there is a market there.
I like their Hot and Ready. If anything, it's become much more value for the money because they're using more pepperoni pieces now, and, incredibly, it went from six bucks to 5.50 where i live.
I never understood the hate little caesars gets. Sure it's obviously not the best pizza around. But it's one of those things that when you're in the mood for it, it slaps. And just for a little over 5 bucks too. I remember I used to spend nights over at a friend's house playing video games, watching movies and eating little caesars. So good.
Employees told to skimp on cheese and toppings?!? Mashed do not know what they are talking about. The #1 reason LC can sell pizza so cheap is that the same family that owns them also own Blue Line Foodservice Distribution. Its like if Pizza Huts or Papa Johns food supplier decided they would just start making and selling their own pizza and cut them out. No middle man.
Yeah, this was also explained in a video prolly two or three years ago, I dunno, it seems this video here was just to compile all those important points
well my local place definitely skimps but I think its due more to the employees. Not that I blame them when you know some customer will come in and demand 10 hot and ready pizzas and throw a fit when they are told they gotta wait 5 minutes lol
I think they have good quality ingredients. Their sauce is GOOD. They used good pepperoni. Love they cheese and the crust. Pizza Hut hasn't been good for YEARS because they do not make their crusts in store. Their thin crust is very good!
Their pizza isn't great, but serviceable in a cost savings pinch. I love their crazy bread with extra garlic butter and parmesan. Their new muffin-style pizza is delicious too, and super cheap.
I worked at a small pizza parlor for years I made the pizzas 🍕 made up the menus did repairs on the equipment and building maintenance I tried to open my own restaurant but everyone was into price gouging so I went into other things but here’s what I learned about pizzas 🍕 First the best dough is the simplest the best is a simple French bread dough use 1 tablespoon of salt 1 tablespoon of sugar 1 tablespoon of yeast and 10 pounds of flour Mix this with around 2-3 gallons of warm water mix and let it rise a couple hours it will fill a 10 gallon mixer boll. It’s cheaper to just take out a small ball of dough and roll it out about 1/4 to 1/2 inches thick cooking it on the pizza screens are the cheapest and easiest way to cook them roll out the dough and toss it on the screen if it’s to big just trim around the screen with a pizza cutter. There are a lot of other things you can add to the dough but then it’s harder to cook and it really doesn’t taste as good and it’s more expensive with these ingredients is basically what the old sour dough company sells for a lot of money which is a 5 pound bag of sea salt and sugar you have to add the flour yeast and water. The water makes all the difference using these ingredients and the water wherever you’re at will taste good but each place will be different. The second thing is the cheese the shredded mozzarella taste great it’s easy to put on. The other alternative is you have to slice or great it sliced cheese takes 2 to 3 times longer to put on the pizza also it will take 5 to 10 minutes to slice up a 5 pound block of cheese and put it into a container to use grating is a little easier but takes almost as long to do then there is the electric and grading is very hard on the equipment we broke our mixer grating cheese and cost several hundred dollars for repairs and a mixer costs thousands of dollars to replace. The price of grated cheese is only a few cents different in price and not worth the labor. The best sauce we made was 2 gallon cans of tomato purée 1 gallon can of tomato past 2 cups of sausage seasoning 1 gallon of water It tasted great and without the rosemary you don’t get indigestion The pepperoni is the funniest thing it’s sliced very thin so you could put double slices edge to edge over the entire top of the pizza for the same price as as the other toppings so when you get a pizza and there’s only 1 to 3 Pieces per slice they’re only giving you maybe $0.50 worth of pepperoni or less on your pizza. And here you are making out like it’s a bad thing according to NY the best pizza is rolled out about 1/4 inches thick with very little sauce not much cheese and tossed into a coal fired oven at 500-700 degrees and burned for 30 seconds to a minute then cut into about 4 slices and each is folded in half like a taco 🌮 This is terrible it’s late the stores are closed and I don’t have all the ingredients or pizza parlors open. I don’t really think there are bad pizzas 🍕 there are better pizzas and really great pizzas try the Walmart pizza you can get a really great 18 inch with a couple toppings for around $10
When our kids and their kids want to come over to use our pool and that is often a lot of times they stop by Little Caesars for several pizzas. I will say for the low cost the quality and taste is very good~~~!!! Shalom
I know the family who owns Little Caesars they live in Detroit and hone half of Detroit lol I think their pizza is great and it's a good value. Another good Detroit based pizza I don't know if you have done a video on it it's jets. It's on the other side of the price spectrum but it's also very good especially their 8 corner
I worked at Little Caesars. We mash the dough in a big circler press. Than put them in greased pans, after that we take each pan with dough into this machine. That puts pre determined sauce, an cheese on the pizza. We sat that on a rack for when orders comes to let them slide through the oven. Sometimes we have a few already through the oven an in the warmer. Any extra toppings we get from our topping station before placing in the oven. As the machine only did sausage, cheese, an pepperoni. Thank me later for this additional information from the inside. Also we don't add water to any sauce the sauce is pre determined in the machine. We only have sauce for marinara an it's not diluted. I worked there for a bit in the summer of 23
Just the best value for "fast" food. McD's for a family of 4 around here is $50-$60 for ONE meal. Dropping $50-$60 at Little Caesars gets you about 8-12 meals over the course of about 4 days. Plus, if you go there during their "off hours" if your store is cool they'll give you a pizza for free once it gets past the "sell by time" for the Hot & Ready. I've probably gotten about 20 free pizzas in the last 4 years. One time i ordered 6 pizzas for a party and the store was so dead that day they gave me 4 free pizzas. I got 10 pizzas for like $50. I love our Little Caesars.
When Little Caesars arrived in Mexico some years ago it was decent, and there were enormous lines of people buying in every location. Today they are like piece of cardboard with something on top that resembles cheese. I have no doubt in my mind it was a bait and switch, they entered the market with different ingredients, then changed them and hoped people would keep buying. Now I always see the stores empty, it's like 5% people buying compared to some years ago.
@@Sheilawisz I'm in Mexico City, maybe they have different ingredients for some reason? I don't know, but it's awful here. I'll try it out on another city when I get a chance.
@@doingtime20 Yes probably it’s a different quality ingredients from a Little Caesars shop to another. If you come to Pachuca and you want great pizza, visit O Forno Paulista, definitely the best pizza in town!
My favorite kind of pizza is like a Supreme pizza without olives. Cheese, pepperoni, sausage, green peppers, and onions. I didn’t learn this until I ordered the toppings here. It was so affordable where my local places would have added a $10 surcharge for all the toppings. Between low income status and cost of roughly $50 between delivery and tip, I just never tried anything other than pepperoni. Today I almost exclusively order with the toppings because I love them so much. Never would have known if not for Lil Caesars.
Simple but so good! Growing up in the 80s and 90s I would have never thought of anything being better than Pizza Hut. But, here we are and I won't even look at Pizza Hut as I drive past it going to Little Cesar's 😂😂
Little Caesars used to not taste good after you warmed it up in the microwave, but now it tastes almost as good as Pizza Hut. I love Little Caesars. $6.99 for a large pizza in my area.
As someone that regularly deals with the product delivered to the store that they turn into these pizzas, the cheese is uniform among all of the pizzas it is simply the quantity that is used for the $5 hot and ready. The biggest savings Little Caesars has is a lack of food cost and food cost delivery most food service distributors have a massive amount of loss and product that goes missing through theft since Little Caesars owns its own delivery and distribution network they do not have a lot of these costs associated with a lot of other chains You would be surprised how much money they save just by doing that alone.
I remember going a little Caesars years ago back in high school, and it was stunning that their pizzas were $5 or less and when trying out other pizzas, I noticed the quality is about the same other pizza place just charge three or more for the same quality of pizza. A lot of people will talk bad about little Caesars and say it’s not real cheese. It’s not real meat it’s not real dough, but the naysayers need to eat other pizza and realize that the ingredients are nearly the same.
There are longstanding pizza joints in the college town where I live that charge 3 and even 4 times what Little Caesar's charges. Yet, I've always found L.C. pizza very satisfying. They're larger than a frozen pizza, and one of them last me three days, which is one dinner and two breakfasts. Yes, they're not cheesy, but the sauce and crust make up for it.
Pizza Hut is Meh they fell off years ago if your starving & need something in ya stomach they will do the Job but other places out there do the job better.
I worked at LC back in the day. The more toppings on the pie, the less cheese we used. Company policy put the most cheese on a cheese pizza. A little less was used on 1 topping pizzas. The least amount of cheese was used on the ones with all the toppings. It worked because a pizza with lots of toppings with less cheese looked just as cheesy as a straight up cheese pizza because your eye just assumes there is cheese under the toppings.
I love the taste of the pizza at times, but my stomach always hurts afterwards. They have cheap ingredients but they also are such a big company buying in such huge quantities, they get the best prices for ingredients. Also, I know lots of franchise owners don’t make money off hot and ready pizzas. They make money off the other full price specialty pizzas
Your stomach probably hurts because of all the cheap, processed garbage and salt you just put into it - if they're making a profit on a $5 pizza, it's not going to be using quality ingredients. I would rather have a decent pizza once in a blue moon vs. cheap chain pizza regularly if those were my choices.
Mainly Little Caesars lazer focuses on a handful of specific products, rather than trying to cater to everyone with custom on-demand products. Everything they put on their pizzas is either low cost or has a long shelf life, plus they probably pay less than other chains by purchasing larger quantities. The pricing also means they sell more pizza, which further allows them to buy in greater bulk, then potentially drops the price further.
Pizza pizza! That’s what the skipper said up in Alaska when we went out on the fishing boats at the rec center in Seward. When someone got sick on their boat, they would get on the radio and your pizza pizza so the other guys could laugh.
Little Caesar’s quality varies from store to store, If your pizza is made fresh to order and the specific employee puts enough cheese, then the pizzas are usually a good bang for the buck. PS The 9.99 crazy stuffed crust pizza is exceptionally good!
That's just very smart business. Although people always see going cheap as being a bad thing, that's not always true. Little Caesars is a great example of that. I've always loved them. I don't think anyone would say they make the "best" pizza, but it's good and it's far cheaper then any other pizza franchise. You really can't go wrong with them. I wish my town had one.
Worked at LCs for 7 years, can confirm. We also used to buy mozzarella and muenster cheese in massive blocks and shred it in machines ourselves so it was more crumbly
they used to have signs on the wall in the back that read: don't shake the pizza. so, i asked one day why the signs. i was told if you shake the pizza when it first comes out the oven the cheese will get buried by the sauce and the customer won't think it's enough cheese on their pizza and complain they want more cheese.
I've worked at two privately owned pizza shops in 2 different eras. Both of them made their own dough daily. This has always been typical. Also, both places grated their own cheese in house, in a commercial grater mounted on the corner of a table. Neither place bought "ready-made" stuff.
I would add to this that even though they have a focus on cost and convenience, the level of quality you get for the cost is still spot on. Add to that the ability to produce the product at the same quality consistently and you have a winning strategy.
The pizza is actually really tasty. It's a little inconsistent, but a fresh made "extra most bestest" is really yummy. I always assumed the low overhead played a big role.
Like 3 out of the 4 Little Caesars in my town are located in strip malls next to Chinese take-out and Nail salons, and all 3 are owned by the same people, and all 3 are always fast/friendly/cheap
