The Civil Reserve Pizza fleet always amazed me. About once a quarter, the Air Force Academy would get dominoes pizza for all 4000 cadets. every cadet + staff and some visitors gets a medium pizza for dinner. that's about 4000 pizzas stuffed into the back seats of honda civics from around colorado springs arriving in a 2 hour span. I dont know how they did it but boy could they mobilize
We used to have pizza day at my elementary school and every kid would get their own personal sized dominos pizza. It's impressive how they can deliver on 600+ pizzas all warm and delivered at the same time.
Never underestimate the bandwidth of a fully laden Honda Civic
Yeah that’s my school
Google Maps has 16 Dominoes locations around Colorado Springs. 4000 means each location is making about 125 pizza/hour for 2 hours. (For just the Academy.)
Google's AI figures that doing pizzas assembly-line style, a pizzeria can make about 30 pizzas per employee per hour.
Unless the Academy is hitting them with surprise orders, it doesn't sound too challenging.
Anyone here been in this space, to talk specifics?
Dominos uses a special dough that allows them to make a pizza in like 5 (?) minutes.
Before COVID, for a few years the Dominos in my city had a policy where they'd deliver the pizza to your door in 20 minutes or the pizza would be free. This led to a lot of traffic accidents so eventually they had to stop :+)
I used to work for Domino's Pizza in the mid to late 80s. Our piemakers were trained for speed and could usually slap dough, sauce, cheese and throw down toppings in around 30-40 seconds per pie. The ovens were super hot and cooked pizzas in 3-4 minutes. The whole goal was to get the pizza out the door so the driver didn't have to speed. This was still during the "30 minutes or less or it's free" period.
Our franchisee held competitions between stores to see how fast employees could make six large pepperonis. Winning times were less than two minutes. And it wasn't just slop, the pies had to met a minimum quality level (proper saucing and cheesing, the right number of pepperoni slices per pie).
I helped out occasionally at a store in Garden Grove by Disneyland that often did ~1500 pizzas on Friday nights. And as a DUMP (Dayshift Manager), did a few 40-50 pie lunch orders by myself, with a couple drivers helping out on ovens, for schools or companies. Stores kept daily records so knew how many employees to schedule based on past sales - pizza sales were surprisingly consistent over time. And we required advance notice for the really big orders so we could schedule appropriately.
It is surprise orders often
At least back in 2003-2004 there would be some random thing happen and make it impossible to get the staff on the hill
So they would do these massive dominos orders