I was just told tonight that as of May 8, our stores won't be offering extra or double toppings and will also be using a little less cheese. We could actually get away with somewhere around a dollar or less for an extra measurement of topping, but the profit margin has to be pretty large in other areas to make up for the bigger losses in cases like the 7.99 carryout special. You can double in the system at the store not online. Charging for changing toppings is a byproduct of speciality pizzas original recipe being butchered by so many customers for the sake of saving an extra dollar. Unfortunately the profit margin on extra toppings is actually quite large compared to full-on products. Dominos - Veg Extravaganza and Cheese Margherita. ![]() This prevents the crust from becoming soggy. In contrast, deep dish pizza dough is covered with cheese, then the sauce. ![]() The cheese and toppings are placed on top of the tomato sauce. Then place a large/medium thin crust on top of that, pinching the dough to overlap the edge of the thin crust, then top with another light amount of sauce, cheese, and whatever toppings. Pan pizza dough sits directly under the tomato sauce. TLDR: people abused discounts on speciality pizzas by constructing their own pizzas and deconstructing specialities causing massive remakes and mistakes on the makeline and slower load times in the oven double checking a specialty specialty was made correct. XL Brooklyn or Large dough with a light amount of sauce and cheese. I love Dominos thin crust I like bacon, pepperoni and the garlic parmesan sauce instead of regular pizza sauce. “meattza: left half no ham pep sausage add onions tomatoes right half no beef add green peppers.” extra cheese extra green olives double square cut Reply TMommy0040 Additional comment actions. ![]() The reason it was done in most cases is that when people order specialties and changing toppings they end up making an extremely confusing pizza, I’m talking ordering Hawaiian and taking everything Hawaiian off and adding pep ham sausage and onion for example, the amount of times I’ve had to make a deconstructed speciality is mind boggling, this honestly causes a bottleneck in make time especially on days with say a 50% off special, where people use specialties to further discount their pizzas, and every other pizza isn’t a standard speciality you know how to make like the back of your hand, you have to double check the pizza like 4-5 times making sure it’s made exactly how they want and is usually displayed as Domino’s Pizza was founded in 1960 in Ypsilanti, Michigan, by Tom Monaghan.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |