15 Delicious Facts About Pizza Hut

iStock.com/RiverNorthPhotography
iStock.com/RiverNorthPhotography

For more than 60 years, Pizza Hut has been slinging hot, cheesy pies to hungry consumers all over the world. (There are more than 16,000 locations worldwide.) Whether you're a meat lover or vegetarian, here are 15 things you should know about the popular pizza chain.

1. It was founded by two brothers who were still in college.

Dan and Frank Carney borrowed $600 from their mother in 1958 to open a pizza place while attending Wichita State University. The name was inspired by the former bar that they rented to open their first location.

2. Pizza Hut franchising was almost instant.

A year after the first location opened in Wichita, Kansas, the Carney brothers had already incorporated the business and asked their friend Dick Hassur to open the first franchise location in Topeka, Kansas. Hassur, who had previously gone to school and worked at Boeing with Dan Carney, was looking for a way out of his insurance agent job. He soon became a multi-franchise owner, and worked to find other managers who could open Pizza Huts across the country.

Once, when a successful manager of a Wichita location put in his notice, Hassur was sent in to convince the man to stay. That manager happened to be Bill Parcells, who had resigned his Pizza Hut job in order to take his first coaching job at a small Nebraska college. Of course, he later went on to coach numerous NFL teams, including leading the New York Giants to two Super Bowl victories. "I might have been wrong there," Hassur said of trying to convince Parcells his salary would be better as a manager than as a coach, "but I'm sure he'd have been successful with Pizza Hut, too."

3. There was a mascot in the early days.

image of vintage Pizza Hut restaurants featuring mascot Pizza Pete
Roadsidepictures, Flickr // CC BY-NC-ND 2.0

Before the iconic red roof logo was adopted in 1969, Pizza Hut had a mascot named Pizza Pete who also served as its logo. The mustachioed cartoon man wore a chef’s hat, neckerchief, and an apron while serving up hot meals to hungry customers. Pizza Pete was still used throughout the 1970s on bags, cups, and advertisements, but was eventually phased out.

4. Pizza Hut perfume was a thing that existed.

It was announced late in 2012 that Pizza Hut had plans to release a limited edition perfume that smelled like "fresh dough with a bit of spice." One hundred fans of the Pizza Hut Canada Facebook page won bottles of the scent, and another promotion around Valentine's Day gave American pizza lovers a chance to own the fragrance via a Twitter contest. The packaging for the perfume resembled mini pizza boxes, and a few later surfaced on eBay for as much as $495.

5. They struck gold with the Teenage Mutant Ninja Turtles.

image of people dressed as the Teenage Mutant Ninja Turtles
Kevin Winter, Getty Images

When a group of crime fighting turtles that love pizza become huge pop culture icons, it's a no-brainer that a pizza company should do business with them. Domino's was featured in the first Teenage Mutant Ninja Turtles film in 1990, but ads for Pizza Hut were included on VHS when the film hit home video. Pizza Hut also reportedly spent around $20 million on marketing campaigns for the Turtles during the 1990 "Coming Out of Their Shells" concert tour and album release. The partnership continued all the way up to the 2014 release of Michael Bay's Teenage Mutant Ninja Turtles.

6. Pizza Hut Easy-Bake ovens were also real.

Children of the '70s were lucky enough to own small toy ovens shaped like the restaurant in which they could bake tiny little Pizza Hut pizzas under a 60-watt light bulb.

7. Their vintage commercials are star-studded.

An 11-year-old Elijah Wood got his start flinging potato salad at his co-star; Ringo Starr and the Monkees marveled at the stuffed-crust pizza; and former Soviet statesman Mikhail Gorbachev had a very odd, political pizza pitch, appearing along with his young granddaughter in a Russian Pizza Hut (though the ad was not set to run in Russia).

8. The Book It! program is 35 years old.

In 1984, Pizza Hut kicked off the BOOK IT! program, an initiative to encourage children to read by rewarding them with "praise, recognition and pizza." It was such a success that First Lady Barbara Bush threw a reading-themed pizza party at the White House in 1989. The program is now the "longest-running corporate-supported reading program in the country" and has reached over 60 million children.

9. They were early to the pan pizza create.

image of someone removing a slice from a personal pan pizza
iStock

Pizza Hut introduced pan pizza in 1980, nine years before their competition, Domino's, added the style to their menu. In 1983, they introduced personal pan pizzas, which are still the coveted prize of the BOOK IT! program and the only pizza option at smaller Pizza Hut cafes (like those inside Target stores).

10. They were also early to online ordering.

In 1994, Pizza Hut and The Santa Cruz Operation created PizzaNet, an ahead-of-its-time program that allowed computer users to place orders via the internet. The Los Angeles Times called the idea "clever but only half-baked" and "the Geek Chic way to nosh." And, the site is still up and running! Seriously, go ahead and try to order.

11. Pizza Hut pizza has been to space ...

image of the International Space Station hovering above Earth
iStock

In 2001, Pizza Hut became the first company to deliver pies into space. Before being sealed and sent to the International Space Station, the pizza recipe had to undergo "rigorous stabilized thermal conditions" to make sure that it would be still be edible when it got there. Pizza Hut also paid a large, unspecified sum (but definitely more than $1 million) to have a 30-foot-wide ad on a rocket in 1999.

12. … but not to the Moon.

In 1999, Pizza Hut's then-CEO Mike Rawlings (and current Mayor of Dallas) told The New York Times that an earlier idea for space marketing was for the logo to be shown on the moon with lasers. But once they started looking into it, astronomers and physicists advised them that the projected image would have to be as large as Texas to be seen from Earth—and the project would also have cost the company hundreds of millions of dollars. Better to stick with Super Bowl ads.

13. They once offered pizza engagement packages.

image of someone proposing marriage
iStock

What's the perfect way to pop the big question? In 2012, Pizza Hut suggested that grooms- (or brides-) to-be order the engagement party package that included a $10 dinner box, a limo, a ruby ring, fireworks, flowers, and a photographer, all for $10,010. In keeping with the theme, only 10 of the packages were offered. But, to be clear—if you bought a Pizza Hut engagement package, you would have spent $10 on food and approximately the cost of a wedding on the proposal.

14. Pizza Hut accounts for three percent of U.S. cheese production.

With all those locations and cheese-stuffed crusts, Pizza Hut needs a lot of dairy. The company uses over 300 million pounds of cheese annually and is one of the largest cheese buyers in the world. To make that much cheese, 170,000 cows are used to produce an estimated 300 billion gallons of milk. Something to think about the next time you order an Ultimate Cheese Lover's pizza with extra cheese.

15. There are a lot of repurposed Pizza Hut locations.

An empty, former Pizza Hut building
Mike Kalasnik, Flickr // CC BY-SA 2.0

Franchise locations of companies are not always successful, and when they close, the buildings are often left untouched by their new owners rather than being demolished and replaced. Because the hut-shaped stores have become synonymous with the company, their former locations are easy to spot. The blog "Used to Be a Pizza Hut" has an interactive map of more than 500 ex-huts submitted by people all over the world. There is also a successful Kickstarter-funded photo book—called Pizza Hunt—documenting the "second lives" of the restaurants.

11 Secrets of Restaurant Servers

iStock.com/andresr
iStock.com/andresr

If you enjoy eating at restaurants, it's worth getting to know the waitstaff. Servers are the face of the establishments where they work, and often the last people to handle your food before it reaches your table.

"People think it’s an easy job, and it’s really not," Alexis, a server who’s worked in the business for 30 years, tells Mental Floss. She says, jokingly, "You want a professional handling your food, because we have your life in our hands."

Even if they don't spit on your plate (which thankfully they almost never will), a waiter can shape your dining experience. We spoke with some seasoned professionals about how they deal with rude customers, what they wish more customers would do, and other secrets of the job.

1. Server pay varies greatly.

The minimum wage changes from state to state, but for tipped workers like servers, the difference in pay can be even more drastic depending on where you work. In over a dozen states, if a worker typically makes a certain amount per month in tips (often $20-$30), their employers are only required to pay them a minimum of $2.13 an hour. That’s how much Jeff, a video producer who’s held various jobs in the restaurant industry, made when serving tables in New Jersey. “Usually, if I had a full paycheck of serving I could just put a little bit of gas into the tank,” he tells Mental Floss.

Waiters and waitresses in many states rely almost entirely on tips to make a living—but that’s not the case everywhere. California, Oregon, and Washington each pay tipped employees minimum hourly wages over $10. Jon, who currently works at a casual fine dining restaurant in Portland, Oregon, gets $12 an hour from his employer. Including tips, he typically earns $230 a day before taxes, and brings home about $34,000 a year on a 25-hour work week.

2. They split up tips among the restaurant staff.

Here’s another reason to be generous with your tips: Whatever extra money you leave on the table may be going to more than one person. If you ordered a drink from the bar, or if there was anyone other than your server bringing your food and clearing it from the table, that tip will likely be split up. At one restaurant job, Jeff says he paid food expeditors (workers who run food from the kitchen to tables) 10 percent of whatever tips he earned.

3. Waiters and waitresses know how to handle rude customers.

In addition to taking orders and serving food, servers are often forced to de-escalate conflicts. For many people waiting tables, this means acting sweet and professional no matter how angry customers get. Jon’s strategy is to “treat them like a child, smile, tell them everything they want to hear and remind yourself that it’ll be over soon.” Similarly, Mike (not his real name), a server at a farm-to-table restaurant in Texas, likes to “kill them with kindness." He tells Mental Floss he tries to “be the bigger man and [not] return sour attitudes back to people who don’t treat me with respect. If nothing else I can hold my head high knowing I did my job to the best of my ability and didn’t let their negativity affect my day with other, more pleasant patrons.”

Alexis, who currently waits tables at a family-owned restaurant in California, goes beyond faking a smile and makes a point to practice empathy when serving rude guests. “There’s a hospital near my restaurant, and people come there for comfort food with hospital visitor stickers on their clothes all the time. And I know then that they’re going through something traumatic usually. So when people are acting badly, I put imaginary hospital stickers on their clothes and try to remove my ego.”

4. Your waiter (probably) won’t spit in your food.

While most servers have had to deal with a customer who treats them poorly, they rarely retaliate. On the old urban legend of servers spitting in their customer’s food, Alexis says, “Never seen anybody mess with anybody’s food out of spite or malicious intent. I’ve never seen it happen and I’ve never actually done it. I don’t need to get back at people like that.”

5. Servers do more than wait tables.

Most customers just see one aspect of a server's jobs. When they’re not refilling your drinks and bringing you condiments, they're doing side work—either before the restaurant opens, after the last guest leaves, or in between waiting tables. “It could be rolling silverware, filling sauces, cutting lemons, rotating salad bars, stuff like that,” Jeff says. “It’s not just serving and you leave; there’s usually something else behind the scenes that the server has to do.”

Alexis says that in addition to hosting and serving, she has to prep to-go orders, bus tables, and wash dishes. "We’re expected to be working every moment,” she says.

6. Waiters have some wild stories.

Though parts of the job are tedious, servers are bound to see interesting things. Alexis recalls a husband and wife who were regulars at the restaurant where she worked in the 1990s; the man was later arrested for murder. “I found out when a newspaper reporter started asking me questions about them,” she says. “I’m quoted on the front page of the LA Times as saying ‘A waitress in a local coffee shop said they were a nightmare!’”

Other stories are lighter. “When I worked at Red Robin there was a lady that came in every morning and would ask to sit in the same booth," Jon says. "She carried a bag [of] stuffed animals (mostly dragons) and situated them around the booth, always in the same spots, she’d talk to them throughout her dining experience.”

7. Waiters hate it when you don't know what you want.

The simplest way to get on your server’s good side is to know exactly what you want when you tell them you're ready to order. That means not wasting their time stalling as you speed-read the menu. If you haven't decided on a dish, let your server know and trust that they'll return to your table in a few minutes. “Don’t tell your server you’re ready to order if you’re not ready to order,” Alexis says. “I’m like ‘Come on, I know you’re not ready. I’m going someplace else and I’ll be back.’”

It also means not asking your server to make several trips to your table in the span of a few minutes. Mike says that customers asking for items one at a time is one of his biggest pet peeves. “[Customers will say] ‘I need salt. I need hot sauce. I need another [...] drink.’ I was away from the table for 30 seconds each time. Those requests could easily be fulfilled in one trip to the kitchen.”

8. Waiters hate when you ask to move tables.

Next time you get seated in a restaurant, think twice before asking your server to switch tables. Restaurants divide their floor plan into sections, and each server is responsible for a different group of tables. The hosts in charge of seating rotate these sections to distribute guests evenly to servers; by asking to move, you may be depriving one server of an hour’s worth of tips while creating extra work for a server who’s already swamped. According Jon, the worst time to complain about where you were seated is when a restaurant is busy: “Sometimes this isn’t a problem if we’re slow, but if it’s a Friday/Saturday chances are you were put there for a reason.”

9. Servers work when everyone else gets the day off.

Servers have to be prepared to work a different schedule every week, work late into the night, and work on weekends. This can make maintaining a normal social life challenging. “My schedule can be troublesome, my girlfriend/friends have the opposite schedule as me so I’m never able to make it out on weekends or holidays,” Jon says.

And on the days many 9-to-5 workers go out to celebrate, servers have to wait on them. “Where I currently work I have worked Christmas Eve, Christmas, New Years Eve, New Years Day, and I will have to work on Mardi Gras (in the South),” Mike says. “I was leaving for work as my family arrived at my house for Christmas. I missed a New Years party in my house. If I hadn’t requested if off as soon as I began working there I’m almost certain I’d have to work 15 [hours] on my birthday.”

10. Your server might give you a free drink if you order it at the right time.

Asking your server for a free stuff likely won’t get you anywhere, but there is one thing you can do to possibly have a drink taken off your bill. If you wait until after your meal is served to order something cheap like a soft drink, Alexis says there’s a chance you won’t get charged for it all. “Not alcoholic drinks, but I’m talking about a cup of coffee or a soda or something like that, especially if you’re already paying for other beverages,” she says. “The server might get too busy or might not be inclined to go back to the POS [point of sale] system and add them on to your bill. It’s more trouble than it’s worth sometimes.”

11. Waiters want you to learn their names.

There’s a reason most servers introduce themselves before taking your order: They’d much rather you use their real names than a demeaning nickname. “Don’t call me sweetheart! I’m wearing a damn name tag,” Alexis says. “Sometimes I respond well, and other times no.”

And if your server doesn’t introduce themselves and isn’t wearing a name tag, Jon says it doesn’t hurt to ask. “Ask what the servers name is and refer them by name when you’re talking to them.” He says it’s “refreshing when a guest does this.”

15 Tasty Bits of Pizza Slang

iStock.com/Radionphoto
iStock.com/Radionphoto

Unless you’ve worked in a pizzeria, your pizza vocabulary is probably limited. But the crust-loving pros who are cooking up your favorite slices seem to have insider slang for everything, including whimsical terms for toppings and one-of-a-kind ways of describing regional pie styles. So if you’re looking up your pizza-talk game with words that go beyond ‘za, here’s a quick list of 15 terms you should know.

1. Tip sag

The dreaded tip sag is what you get when the pointy end of your pizza starts to droop. This most often occurs with top-heavy (and topping-heavy) pies, like Neapolitan-style pizzas with generous helpings of fresh mozzarella piled on top.

2. Avalanche

An avalanche is what occurs when all the toppings slide off your pizza as soon as you pick it up. This tends to happen when a pizza is still piping hot from the oven, so be smart and give it a minute to cool down.

3. Apizza

If you ever travel to New Haven, Connecticut, you might hear the locals order apizza (pronounced uh-BEETS). This refers to the local style of thin-crust pizza, which originated at the famous Frank Pepe Pizzeria Napoletana and has since become the area's pizza standard.

4. Grandma pie

This style of pizza is thick like a Sicilian pie, but with a thinner, denser crust. Although it likely originated in Long Island, you can now find it in pizzerias throughout New York City (and beyond).

5. Party-cut

Man delivers several pizzas to a customer
iStock.com/Rawpixel

Also known as a tavern-cut, a party-cut describes any circular pizza that’s cut into a grid. The portions are smaller and typically square, which helps ensure that everyone at your Super Bowl party will get a piece of the pie.

6. All-dressed pizza

Order an all-dressed pizza in Montreal and you’ll get a deluxe pie with mushrooms, green peppers, and pepperoni on it. In Québec, it's known as a pizza tout garnie.

7. Flyers

Slices of pepperoni pizza are called flyers, reportedly because of the way they’re often tossed around like Frisbees.

8. Guppies

Depending on your perspective, guppies is either a really cute or really gross way to describe anchovies. Other slang words for the fishy topping include chovies, carp, penguin food, and smellies.

9. Alpo

It’s not very appetizing, but crumbled sausage does kind of resemble dog food—hence the Alpo moniker. Other nicknames for the topping include Kibbles ‘n Bits and Puppy Chow, neither of which make the topping sound any more appetizing.

10. Screamers

Woman preparing a mushroom pizza at home
iStock.com/kajakiki

Mushrooms are sometimes called screamers because of the high-pitched squeal the canned variety lets out when they’re tossed onto a hot surface.

11. Edgar Allan

What does a pizza with pepperoni and onions spell out? A PO pie—which is close enough in spelling to Edgar Allan Poe's last name that it gets tossed around in pizza kitchens on occasion. Sure, P-O or Po would be easier (and quicker) to say, but it’s not nearly as fun.

12. Blood pie

Also known as a hemorrhage, this gruesome term refers to a pizza with extra tomato sauce on it. Now please forget that we ever told you that.

13. Coastline

The coastline is that little bit of exposed sauce you can see between the sauce and the crust.

14. Mutz

A margherita pizza fresh from the oven
iStock.com/svariophoto

Mutz is simply a quicker way of saying mozzarella. Likewise, wet mutz is fresh mozzarella.

15. Roadie

When you get a slice of pizza to-go, that’s a roadie. Enjoy it while it's still hot (but not so hot as to cause an avalanche)! 

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