“Every hand-tossed and pan pizza that is eaten in New York or New England comes out of this building,” he says of the 40,000 square-foot facility, which employs about 150 people. “Every hand-tossed and pan pizza that is eaten in New York or New England comes out of this building.” When I toured the facility on a warm day last August, Manning plucked one off a conveyor-belt and tossed it to me. silos, dropping in with a pressurized hiss.įrom there the dough is kneaded, then tipped onto another piece of machinery that squeezes and slices it into perfectly round balls. The flour is piped in through the ceiling from 70,000-lb. Water flows into a giant metal mixing bowl followed by yeast and a six-liter container of salt and sugar. But in the end, no Domino’s stores ran out of pizza supplies.ĭomino’s pizza dough is made from six ingredients: flour, water, salt, sugar, yeast, and oil. It worked: Stella closed schools, cancelled thousands of flights, and shuttered Domino’s franchisees who couldn’t operate safely in the weather. loads for 10 stores to do five stores apiece instead. They broke up deliveries, instructing trucks that normally took 28,000-lb. Once the center reopened, machines and staff worked around the clock. Many were tractor-trailer drivers, whose service hours are strictly regulated by the US Department of Transportation. But behind the scenes, the dough-making process is a source of pride to the company and a key ingredient to keeping stores running smoothly all year round.Īfter winter storm Stella hit, Domino’s flew people in from around the US to help ramp up production. As fast-casual chains like Chipotle and Sweetgreen have swung toward organic, locally sourced ingredients, Domino’s has stuck by its fast, cheap, and, well, cheesy branding. Most people probably don’t realize Domino’s makes its pizza dough. “While many chains focus on continuous improvement, Domino’s has demonstrated a tendency to take it one step further, focusing more on innovation and investments than aim to reinvent their platforms and systems.”īehind the scenes, the dough-making process is a source of pride and a key ingredient to keeping stores running smoothly all year round. “Operations, both back-of-house and at the corporate level, continues to be one of Domino’s competitive advantages,” Erik Thoresen, principal at restaurant industry consulting firm Technomic, said in an email. Supply chain centers staffed up to support the sudden pop in demand. The revamp was well-received and, since then, the US-traded stock has soared, outperforming Google, Facebook, Apple, and Amazon this decade. Then, in 2009, the company redid its recipe, from the crust, to the sauce, to the cheese. ![]() Not so long ago, Domino’s was the generic cheese pizza that parents served at team sports and birthday parties, with slightly congealed cheese and crust that tasted like cardboard. ![]() Today, that division includes 18 supply chain centers, an equipment and supply division that sells ovens and other hardware to franchisees, a plant that presses shells for thin-crust pizza, and a vegetable processing plant that slices green peppers and onions. By the early 1970s, Monaghan found he spent more time sourcing ingredients than selling pizza, so he created the company’s distribution arm. The first franchise opened there in 1967. Tom Monaghan started Domino’s Pizza in 1960 in Ypsilanti, Michigan, with a single store and a $900 loan. The core of Domino’s business is the supply chain it’s been building and fine-tuning for the last four decades. But behind that flashy technology, the core of the business is still the supply chain that Domino’s has been building and fine-tuning for the last four decades. It has tested delivery by drone and, more recently, self-driving car. The company lets customers place orders through Google Home, Facebook Messenger, Twitter, and Slack, among others, or automatically, when they open the Domino’s app. Domino’s, built around delivery, has been quick to embrace the 21st century.
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