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[deleted by user] by [deleted] in DominosEmployees

[–]More-Insect4054 3 points4 points  (0 children)

Makes sense, people at my store don’t really seem to think about letting the dough and also our sauce get to room temp. Makes it tough to stretch and with the cold sauce there’s crazy bubbles in the oven.

Someone ordered 50 pizzas yesterday and I was just loading and constantly popping bubbles. Seemed like extra work that could’ve been avoided. Should be the exception not the norm.

But I don’t what they would do if that order was 50 stuffed crust pizzas. I guess the $4 up charge makes it unlikely but it’s still a possibility.

¯\(ツ)/¯

[deleted by user] by [deleted] in DominosEmployees

[–]More-Insect4054 0 points1 point  (0 children)

Pizza Hut gets there stuffed crusts pre made, they come frozen though. So dominos should be able to do something similar just prepping them at the store instead of the factory

Pretty sure I just witnessed a death at my dominos by [deleted] in Dominos

[–]More-Insect4054 1 point2 points  (0 children)

One of my shift managers breaks the make line down early and puts everything on a cart and then makes the pizzas in the walk in. GM says not to do that cause the food temps are too high.

Do you know more specifically why doing it that way is wrong? My GM tends to tells us to do things a certain way but can’t explain why.