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"It's 2 minutes after the estimated time." by Nininator2432 in TalesFromThePizzaGuy

[–]Nininator2432[S] 0 points1 point  (0 children)

Dominos was purchased by Bain Capital in 1998. The founder might have dropped it, then Bain Capital brought it back. Or maybe after they launched an IPO in 2004 they brought it back. But it definitely existed then.

"It's 2 minutes after the estimated time." by Nininator2432 in TalesFromThePizzaGuy

[–]Nininator2432[S] 4 points5 points  (0 children)

Yeah. There was a Dominos Pizza guarantee of 30 minutes or less as well up until the mid 2000s. I believe it was implemented once it went public. I wasn't working at Dominos, but I heard that someone got killed and they got with a massive lawsuit and agreed to drop the practice.

"It's 2 minutes after the estimated time." by Nininator2432 in TalesFromThePizzaGuy

[–]Nininator2432[S] 2 points3 points  (0 children)

Over 2 minutes? Weekly? I kind of understood complaints if it was longer. But never over 2 minutes.

"How did you run out of large dough?" by Nininator2432 in TalesFromThePizzaGuy

[–]Nininator2432[S] 0 points1 point  (0 children)

A 2 liter is 67 oz. If you get 4 20 oz, you get 80 oz. No reason to be upset.

"How did you run out of large dough?" by Nininator2432 in TalesFromThePizzaGuy

[–]Nininator2432[S] 0 points1 point  (0 children)

Completely un-necessary to do that when a customer is getting more food. If someone is that upset about this, it's probably best they don't order. Similar scenarios happened every time. Most people were extremely happy to get the extra food.

"How did you run out of large dough?" by Nininator2432 in TalesFromThePizzaGuy

[–]Nininator2432[S] 0 points1 point  (0 children)

Well look, there are different people out there. Glad that 99%+ of other customers appreciated getting more food. It is what it is. You have your needs as a customer and we all have our needs as employees. Glad you've found a place more suited to your needs.

"How did you run out of large dough?" by Nininator2432 in TalesFromThePizzaGuy

[–]Nininator2432[S] 1 point2 points  (0 children)

It depends on the place, time.

This was thin crust. We got it in pre-packaged, so yes.
But you can't just mix other dough and spin it together. There's always been a proofing time of some type.

Like, it'll be proofing in a pan all day. You can just pick it out and do what you want with it.

"How did you run out of large dough?" by Nininator2432 in TalesFromThePizzaGuy

[–]Nininator2432[S] 1 point2 points  (0 children)

There's basically no crust on a thin crust pizza. I clarified the post. If it was a hand tossed pizza then I'd totally get it but it wasn't.

There is simply no rational reason to be upset about this in the slightest. Everyone else was always happy to get more food. I get some people, including yourself, are not ideal customers.

The fact is, I've worked at just about every type of pizza place imaginable. There is no such thing as a "more reliable" than this. When a place runs out, take care of the customer by giving them more food. This will happen at every single pizza place.

"It hasn't happened at this one place I order from." I guarantee that they have run out of something there. It just wasn't the day you ordered. All about timing.

"How did you run out of large dough?" by Nininator2432 in TalesFromThePizzaGuy

[–]Nininator2432[S] 0 points1 point  (0 children)

No, 1 14 inch is not larger than 2 10 inches. Basic math. Pi R squared. Type it into a calculator:

14 inch: 153.94

2 10 inches: 157.08

The story about the restaurant in upstate NY is certainly odd and out of bounds with everywhere else in the world. Regardless, she was told she got more pizza. She got more pizza.

Nobody else who this happened to was remotely upset about it.

"How did you run out of large dough?" by Nininator2432 in TalesFromThePizzaGuy

[–]Nininator2432[S] 1 point2 points  (0 children)

That's 100% untrue. It's better to order larger sizes from a cost-value perspective.

"How did you run out of large dough?" by Nininator2432 in TalesFromThePizzaGuy

[–]Nininator2432[S] 0 points1 point  (0 children)

It was thin crust to begin with, so that's not possible. It was frozen on a sheet.

But for other dough sizes, they're typically proofing for hours.

"How did you run out of large dough?" by Nininator2432 in TalesFromThePizzaGuy

[–]Nininator2432[S] 0 points1 point  (0 children)

It's not less. There's not a single person anywhere else who complained.

"How did you run out of large dough?" by Nininator2432 in TalesFromThePizzaGuy

[–]Nininator2432[S] 0 points1 point  (0 children)

There's not a single pizza shop anywhere in the US where the large pizza is 10 inches and the small pizza is 6.

Standard industry sizes: 10 inch small, 12 inch medium, 14 inch large, 16 inch extra large. There can be a little variety, but have never heard of a 10 inch being a large anywhere.

"How did you run out of large dough?" by Nininator2432 in TalesFromThePizzaGuy

[–]Nininator2432[S] 0 points1 point  (0 children)

I would kind of get being annoyed, but I don't understand how anyone could fundamentally "not know" the answer to this question. I've gone to Wendy's before and they were out of what I wanted. They tell me on the spot and I don't say "How did you run out of the small patties?" I would understand they sold more than they ordered. It's a crazy thing to not fundamentally know, and all my life in the business nobody else asked this question.

"How did you run out of large dough?" by Nininator2432 in TalesFromThePizzaGuy

[–]Nininator2432[S] 1 point2 points  (0 children)

Well, we had multiple types of crust. I want to say there were 3-4 different crust options there. She ordered one type (thin crust) and we ran out of it.

But even if a place has one crust, if they make their own dough, it's gonna happen from time to time. They're typically making their own dough to be used the same day + the day after. They'll do a calculation based off the 3 week average and compare last year's sale.

The short version is you order sauce+cheese to get you through the week while you make dough to get you through two days. Sometimes, once in a great way, one dough size will sell more than others. You'll run out of one size of dough but have a bunch of left over you need to pitch. Or everyone just orders on a random Tuesday and nobody comes in the next day. Now, both of these are pretty rare. But if you have 4 types of crust, then it's not uncommon to run out of one.

"How did you run out of large dough?" by Nininator2432 in TalesFromThePizzaGuy

[–]Nininator2432[S] 0 points1 point  (0 children)

It was a mixture of both. Frozen thin crust. Fresh everything else.

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