In the Washington Post’s Style section, food writer Tim Carman reveals that everything he needed to know about Herman Cain he learned at Godfather’s Pizza.
Godfather’s Pizza is clearly comfortable in these rural confines, cheek by jowl with gas pumps and 12-packs of Coors, where Americans (and their tight budgets) couldn’t care less about the latest trends in modern pizza-making, with its precious emphasis on finely ground “00” flour, San Marzano tomatoes and wood-burning ovens.
Years after Wolfgang Puck unleashed gourmet pizzas on Los Angeles and was plotting his own world domination, Herman Cain was fighting to keep an outdated pie concept alive. His savvy may prove he’s a good businessman, but his inability to look beyond the standard-issue chain-pizza trend proves something — a lack of imagination, at the very least. And now the pizza-chain market is dying, losing ground to burgers and chicken on the list of the nation’s top “quick-service” brands.
Yes, you can learn a lot about Cain by looking today at franchises of a company that he ran from 1986 to 1996. For perspective, the last time Cain was calling the shots at Godfather’s Pizza, Barack Obama had not yet been sworn into any elected office yet.