Domino's: SC Drive

Domino’s Pizza has existed since the 1960s, and is still going strong today. The taste of the pizza from the store is not possible without the people who hand toss the dough, throw on the toppings, pull the pizza from the oven and make the deliveries. This is the story of the employees of Domino’s Pizza: Santa Clara.

Delivery expert Alyssa Carter answers the phone and inputs the customer’s order into the computer system. The process of bringing pizza to homes across the country begins at the phones. The Santa Clara store has a total of six phone lines.

Toppings and dough are kept in the refrigerated walk-in. The temperature inside the walk-in is kept between 35 and 40 degrees. When food is taken out of the walk-in to be stored under the make-line an expiration label is placed on the container to eliminate the use of expired food.

Assistant Manager Derrick Patterson slaps the dough in the corn meal to be used for the pizza. Several different techniques are used among the employees for hand tossed pizzas, but the concept is universal. Hand tossed pizzas add to the authenticity of Domino’s Pizza.

Ryan Rasmussen, general manager of the Santa Clara Domino’s Pizza places the toppings on the pizza at the make-line. Charts are placed above the make-line to ensure the correct amount of toppings is placed on the pizzas. The temperatures on the make-line are also kept cold to keep the toppings as fresh as possible.

Customer Service Representative Jenecee Powell washes the dishes. After toppings are used the empty containers go to the sink to be washed. After the dishes are washed they sit in sanitizer in order to be reused as soon as possible.

Rasmussen takes the pizza out of the oven six minutes, 37 seconds later. Pizzas are cooked at 450 degrees during that time span. After the pizza is taken from the oven it is cut into slices and boxed. The finished product in the box is placed under a heat lamp.

Delivery expert John Northcutt takes the finished products and places them in the Heat Wave bags. Heat plates are embedded in the bags to keep the pizzas hot while en route to the customer’s home. Parmesan packets, red pepper packets, napkins and advertisements are located at the loading station to be put in the Heat Wave bags with the order.

Carter demonstrates use of the touch screen. Drivers are required to sign out delivery orders to their names in order to keep track of how much money they should have at the end of the day. All employees also use the touch screen to clock in and out.

Delivery expert Joe Ankiewicz exits the store with his delivery order in hand. The goal for each driver is to be out the door within 15 minutes of when an order is called in. Drivers know how fast they are out the door by reading the touch screen.

Ankiewicz drives out of the parking lot toward his delivery location. The Domino’s Pizza goal of 30 minutes is not a guarantee. Safety is the No. 1 priority.