ONTD Political

Papa John's CEO John Schnatter Says Company Will Reduce Workers' Hours In Response To Obamacare

10:14 pm - 11/09/2012

Papa Johns Obamacare

In the wake of President Obama's reelection, one CEO is doubling down on his criticisms of Obamacare.

Papa John’s CEO John Schnatter said he plans on passing the costs of health care reform to his business onto his workers. Schnatter said he will likely reduce workers’ hours, as a result of President Obama's reelection, the Naples News reports. Schnatter made headlines over the summer when he told shareholders that the cost of a Papa John’s pizza will increase by between 11 and 14 cents due to Obamacare.

"I got in a bunch of trouble for this," he said, referring to the comments he made in August, according to Naples News. "That's what you do, is you pass on costs. Unfortunately, I don't think people know what they're going to pay for this."

Schnatter went on to say he's neither in support of, nor against the Affordable Care Act, even admitting that "the good news is 100 percent of the population is going to have health insurance.” But he’s not the only one in the chain restaurant industry to admit that workers hours may be reduced, since Obamacare mandates that only employees that work more than 30 hours per week are covered under their employers health insurance plan. For example, Darden restaurants, the parent company of Olive Garden and Red Lobster, has already experimented with reducing workers hours in anticipation of the legislation.

Others have responded to the added costs of Obamacare more harshly, includingApplebee's which has said it won’t hire new workers because of the law. Just this week, a Georgia business owner also claimed he cut employees due to Obamacareand in fact had specifically laid off those who he thought had voted for President Obama.


Welp, yet another reason to patronize my local pizza place (that and their pizza isn't total shit...Go Amante is Seattle!) Also, yeah--I realy believe that this douchcanoe is totally neutral on Obamacare. Riiiiight.
scriptedending 10th-Nov-2012 04:22 pm (UTC)
I know, right! Fortunately, I have no problem boycotting businesses with policies I don't agree with - no Wal-Mart for the past six years, no Chik-Fil-A, and now no Papa John's.
the_physicist 10th-Nov-2012 07:48 pm (UTC)
is there any pizza chain left i can buy from, i'm wondering? eh, i should just make my own. the dough is actually not that hard to make if you just ignore Jamie Oliver (damn him, i almost completely ruined the kitchen because of his stupid, stupid instructions on how to make pizza dough. make a mountain of 1 kg of flour he said, pour half a litre of water onto it he said... he didn't mention it would go everywhere and be a mess)
skellington1 10th-Nov-2012 09:30 pm (UTC)
LOL! I've mixed ingredients on the counter, but you have to make a crater in your mountain, and you have to add water SLOWLY. Not sure why you'd do that if you have a bowl handy, though! :P
the_physicist 10th-Nov-2012 09:56 pm (UTC)
well, i thought about using a bowl, but i can't cook to save my life, so i thought i'd better follow the recipe. i did the whole mountain and crater thing and added the water slowly. it was like a volcano, being careful that it wouldn't flow out of the top... but then the water started coming out all over the mountain at the base and flowing very quickly all over the counter and down the back where i can't clean and getting the buttons of the cooker all gooey and yeah...

basically... not a mistake i'm going to be doing again. friggin using a bowl next time.

after i told everyone i followed a Jamie Oliver recipe they all laughed their arses off and said "well, what were you expecting?! him to tell you how to do it the easy and simple way? also: did he tell you to use a litre of olive oil?"
skellington1 10th-Nov-2012 10:36 pm (UTC)
LOL, they have a point.

But 'slowly' I actually meant that you have to pour a TINY bit and then work it in. A tiny bit and work it in. Repeat ad nauseam. Things you wouldn't learn unless you'd watched a great gran make bread that way, I'm thinking!
the_physicist 10th-Nov-2012 10:46 pm (UTC)
that will be where i went wrong then. XD

i just googled the recipe again to double check if i was the silly one here and misread the instructions. here they are:

"In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. "

i think... given those instructions i don't have to feel too stupid and will continue to blame Jamie Oliver for the mess in the kitchen. for future i know though not to do that, hahaha!
(no subject) - Anonymous
the_physicist 10th-Nov-2012 11:00 pm (UTC)
home made stuffed crust!

the pizza stone is also a good idea. i think i will have to make a few more pizzas at home before i can justify buying one, or it might end up being one of those things i use once and never again, you know what i mean? XD
(no subject) - Anonymous - Expand
bestdaywelived 11th-Nov-2012 12:11 am (UTC)
There is premade pizza crust you can get from Trader Joe's for $1. I'm a huge fan ... and it doesn't involve Jamie Oliver, lol.
the_physicist 11th-Nov-2012 12:23 am (UTC)
i'm in the UK, though i'm sure there must be some equivalent. i just needed so much dough that time though, that i thought it would be cheaper to make my own.
deathbytamarind 11th-Nov-2012 01:10 am (UTC)
I make the deep dish pizza dough from America's Test Kitchen. It's pretty boss.
the_physicist 11th-Nov-2012 01:25 am (UTC)
i just googled that. sounds rather more complicated than what i attempted. does look tasty though. i never actually thought about making a deep dish pizza myself.
deathbytamarind 11th-Nov-2012 01:26 am (UTC)
It is fairly labor intensive but it's so effing good. It's basically an all-day project for me. It gets rave reviews and it's super yummy so it's worth it.
celtic_thistle 10th-Nov-2012 08:22 pm (UTC)
Same here--I haven't bought anything bigger than a $.99 contact lens case from Wal-Mart in the past five years.
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