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Irving Cowboy said:
Well it's pretty simple. Instead of delivering their own trash, they've farmed it out.

All three have been hot garbage for at least 15 years, if not longer.
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Domino's here is pretty good. They sucked for a while in the 2010's but had a rebrand around 2012(?). So far as I know, all 3 places here have their own delivery drivers. There's such a markup on Door Dash, they would end up losing a lot of delivery business. I absolutely refuse to have anything delivered when I can order it online, leave 5 minutes later, and it'll be done when I get there. I end up spending half of what I would on delivery.
 
Cowboysrock55 said:
Yeah, and when you can order the better quality pizza that's local and have it delivered, it's going to replace places like this.

If companies like Pizza Hut, Dominos and Pappa Johns want to compete it's going to have to be on price or they are going to have to up the quality. I mean in theory they should still be able to dominate because of the economies of scale. But the reality is it's difficult to make sure 90 stores are all making the same product at a high quality and hiring good employees. But some chains are excellent at this. Look at the employees at Chic Fil A for example. I've never met a bunch of people who seem to enjoy their job more.
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Fried chicken patties and waffle fries are a whole lot easier to get right at scale than pizza.

What I appreciate is Chik-Fil-A's training program, how consistent and effective their judgment criteria is for teens graduating training, and how the quality level is maintained. They also pay more, despite not running on Sundays (in fact, guaranteeing Sunday off attracts better talent):

In-N-Out Burger$17.00 – $22.00/hr
Chick-fil-A$13.00 – $19.00/hr (~ $15.00 average, Shift Leaders average $16–$22/hr, while Assistant Directors push up to $28/hr.)
Chipotle$13.00 – $16.00/hr
McDonald's$11.00 – $15.00/hr
Wendy's$11.00 – $14.00/hr

Back to pizza, a franchise needs more kitchen space to properly make dough, so Dominos, etc. make dough in huge regional centers and ship it packed cold to their franchises.

All that messes up the way yeast naturally ferments and the way bread glutens mix, then on top of it they add preservatives to help keep off mold and rot during all that transport and finally as all the above blunts the taste, they overspice with loads more salt and sugar.

The same is true of most of their ingredients, especially the cheese which needs more powerful preservatives.

Basically their franchises are assembling pre-built, preserved stuff you'd never make in your own kitchen. That's why it tastes the same everywhere you go.

There is no winning at quality for Dominos, Papa Johns, etc. period. Their entire business is to cater to basic hunger at enormous scale selling the idea of pizza vs an actually tasty product.
 
ravidubey said:
Fried chicken patties and waffle fries are a whole lot easier to get right at scale than pizza.

What I appreciate is Chik-Fil-A's training program, how consistent and effective their judgment criteria is for teens graduating training, and how the quality level is maintained. They also pay more, despite not running on Sundays (in fact, guaranteeing Sunday off attracts better talent):

In-N-Out Burger$17.00 – $22.00/hr
Chick-fil-A$13.00 – $19.00/hr (~ $15.00 average, Shift Leaders average $16–$22/hr, while Assistant Directors push up to $28/hr.)
Chipotle$13.00 – $16.00/hr
McDonald's$11.00 – $15.00/hr
Wendy's$11.00 – $14.00/hr

Back to pizza, a franchise needs more kitchen space to properly make dough, so Dominos, etc. make dough in huge regional centers and ship it packed cold to their franchises.

All that messes up the way yeast naturally ferments and the way bread glutens mix, then on top of it they add preservatives to help keep off mold and rot during all that transport and finally as all the above blunts the taste, they overspice with loads more salt and sugar.

The same is true of most of their ingredients, especially the cheese which needs more powerful preservatives.

Basically their franchises are assembling pre-built, preserved stuff you'd never make in your own kitchen. That's why it tastes the same everywhere you go.

There is no winning at quality for Dominos, Papa Johns, etc. period. Their entire business is to cater to basic hunger at enormous scale selling the idea of pizza vs an actually tasty product.
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I don't know, I sure remember the product being better previously. So you can't tell me it's not possible to improve the product. They make their choices and they hire incompetent workers. And then they skimp on ingredients both in quality and in quantity to save the pennies.

My point on Chick Fil A wasn't about the quality of the food. It was about the quality of the worker. And their workers are exceptional. You go to an Arby's down the street? And it's three meth heads in a kitchen yelling at each other taking 15 minutes to get shit done.
 
bbgun said:
Like a $35 Arby's sandwich with no sides :unsure
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Yay, I read the whole thread before I posted. I almost posted this, but thankfully kept reading before hitting reply. Whew.
 
ravidubey said:
Fried chicken patties and waffle fries are a whole lot easier to get right at scale than pizza.

What I appreciate is Chik-Fil-A's training program, how consistent and effective their judgment criteria is for teens graduating training, and how the quality level is maintained. They also pay more, despite not running on Sundays (in fact, guaranteeing Sunday off attracts better talent):

In-N-Out Burger$17.00 – $22.00/hr
Chick-fil-A$13.00 – $19.00/hr (~ $15.00 average, Shift Leaders average $16–$22/hr, while Assistant Directors push up to $28/hr.)
Chipotle$13.00 – $16.00/hr
McDonald's$11.00 – $15.00/hr
Wendy's$11.00 – $14.00/hr

Back to pizza, a franchise needs more kitchen space to properly make dough, so Dominos, etc. make dough in huge regional centers and ship it packed cold to their franchises.

All that messes up the way yeast naturally ferments and the way bread glutens mix, then on top of it they add preservatives to help keep off mold and rot during all that transport and finally as all the above blunts the taste, they overspice with loads more salt and sugar.

The same is true of most of their ingredients, especially the cheese which needs more powerful preservatives.

Basically their franchises are assembling pre-built, preserved stuff you'd never make in your own kitchen. That's why it tastes the same everywhere you go.

There is no winning at quality for Dominos, Papa Johns, etc. period. Their entire business is to cater to basic hunger at enormous scale selling the idea of pizza vs an actually tasty product.
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Damn, you seem to know a lot about the restaurant biz or you GPTed the hell out of that.
 
Chocolate Lab said:
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It's so true and yet I'll be honest and say I'm glad. You know the last time my kids ate in a McDonalds? I don't think ever. As a parent that's the last place I want to go and hangout. Frankly I don't want to eat the food either. So my kids literally just know McDonalds and a drive through window.
 
ravidubey said:
I looked up the wage scales, but I've known a local pizza joint's owner for years. Prepping his crusts is a big deal and not easy without kitchen space
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Yeah, I used to work at a higher end pizza place when I was in college. The dough was actually made at a local bakery but it was a recipe that they were stupid protective of. And we would get it in big barrel's that we had to break down into even portions to be stored in the cooler for a certain period of time.

I remember them sort of beating into us workers though that the cheese was the most expensive part. Which was shredded on site. Basically it was the most expensive ingredient in a pizza. And they actually discouraged us from under topping a pizza because people paid the money they did for a pizza because they didn't cut short on stuff like the mozzarella.

On a side note it was a really fun job in college. Kitchen was entirely male. Servers were entirely female (All cute but not in a Hooters type of way). They would bring treys of shots back to us on a Friday or Saturday when we were really busy. When there were slow times we were allowed to cook whatever we wanted for ourselves so we could kind of create whatever foods we wanted for free. Which was great when you're in college. It was a fun as heck atmosphere. But truth be told I was just doing it as a summer job. During the school year I tutored for money.
 
Cowboysrock55 said:
Yeah, I used to work at a higher end pizza place when I was in college. The dough was actually made at a local bakery but it was a recipe that they were stupid protective of. And we would get it in big barrel's that we had to break down into even portions to be stored in the cooler for a certain period of time.

I remember them sort of beating into us workers though that the cheese was the most expensive part. Which was shredded on site. Basically it was the most expensive ingredient in a pizza. And they actually discouraged us from under topping a pizza because people paid the money they did for a pizza because they didn't cut short on stuff like the mozzarella.

On a side note it was a really fun job in college. Kitchen was entirely male. Servers were entirely female (All cute but not in a Hooters type of way). They would bring treys of shots back to us on a Friday or Saturday when we were really busy. When there were slow times we were allowed to cook whatever we wanted for ourselves so we could kind of create whatever foods we wanted for free. Which was great when you're in college. It was a fun as heck atmosphere. But truth be told I was just doing it as a summer job. During the school year I tutored for money.
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I owned a pizza business for almost 10 years and cheese was half my food cost. We made our own dough every day.
 
Cujo said:
I owned a pizza business for almost 10 years and cheese was half my food cost. We made our own dough every day.
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dough recipe or gtfo
 
mcnuttz said:
dough recipe or gtfo
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Hobart Mixer: 15 lbs of flour, 5 ounces of salt, 3 ounces of sugar, 1 ounce of yeast. Mix for 3 minutes, add 1 cup of vegetable oil, mix for 12 more minutes. When it finishes cut in 17 oz portions for large l, 12 oz portions for medium. After catting, roll into balls, place on dough trays, white trays for large-6 dough balls per tray, grey trays for medium-8 balls per tray. Cross stack in the walkin for 10 minutes to slow the rising process, then straight stack them. Dough will be usable in 8 hours. Can’t believe I remember that. It’s been almost 15 years


Edit: 9 lbs of water
 
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We started back up game night tonight. We used to do it all the time, and things (me) got in the way of it. We played Yahtzee. Had to explain it to the girl. I told her if she got 5 of a number she got a Yahtzee and had to yell YAHTZEE! Her very first roll one of the dice was a 5. She yelled Yahtzee! I told her no it had to be 5 not 1. She looked at me like I was a fucking moron, picked up the 5, showed it to me, and told me I needed to learn how to count. :lol
 
Cotton said:
We started back up game night tonight. We used to do it all the time, and things (me) got in the way of it. We played Yahtzee. Had to explain it to the girl. I told her if she got 5 of a number she got a Yahtzee and had to yell YAHTZEE! Her very first roll one of the dice was a 5. She yelled Yahtzee! I told her no it had to be 5 not 1. She looked at me like I was a fucking moron, picked up the 5, showed it to me, and told me I needed to learn how to count. :lol
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We love board games, but the first time I introduced the girls to Yahtzee, I hit Yahtzee like five times in one game and scarred them forever on it.
 
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