Behind the Slice: Q&A with Domino’s Development Chef
Have you ever wondered what’s involved in perfecting Domino’s wide range of mouth-watering pizzas?
To uncover what goes on ‘behind the slice’, we spoke to Domino’s Australia and New Zealand Culinary Innovation and Development Chef Michael Treacy.
Can you describe the process of trialing new pizzas?
MICHAEL: It’s a stringent process that all starts with innovation. Ideas for the next great pizza can come from anywhere. We listen to our customers and if they submit a suggestion – and it makes it to the menu – we’ll give them $1,000!
Could this garlic bread pizza become Domino’s next iconic pie?
After innovation, we determine whether the new pizza idea is even possible. E.g., Can we source the necessary ingredients at the scale required? Will the pizza maintain its integrity in all Domino’s ovens? Is it operationally easy to make during busy periods?
Next, the pizza is presented to our leadership team. If they give it the thumbs up, we move into the final trial phase and put it to the ultimate test… Would our customers order it? We must be able to prove customers want it, even when up against our popular, existing pizzas. This is a brutal process. For every ten pizzas that make it to this step of the process, only one gets through.
The entire process of introducing a new pizza takes anywhere from four weeks to 18 months, depending on the project.
Has the popularity of any Domino’s pizzas surprised you?
MICHAEL: You can always rely on the popularity of the classic pizzas – Pepperoni, Hawaiian, Ham and Cheese, and Supreme. In Australia, our stores use over 1 million kilograms of pepperoni each year.
Pepperoni and pizza go together like bangers and mash.
What’s your favourite pizza on our menu?
MICHAEL: I can’t go past our chicken and bacon range pizzas.
How often do you eat pizza for dinner?
MICHAEL: I eat pizza every day of the week when I’m working. But I’ll generally bring pizza home for dinner only once a week. Luckily my kids love pizza. If you ask them what they want to do when they grow up, they’ll tell you they want to work with daddy.
Look familiar? Michael says his kids get a kick out of seeing their Dad’s face on the walls of Domino’s stores throughout Australia.
Can you tell us what you’re currently working on?
MICHAEL: Domino’s is always launching new products, but we’re also constantly working to improve our existing products. We’re always asking ourselves; how do we make what we currently do the best it can be? The quality of our pizzas is always a key focus.
What does it mean to you to be Domino’s ANZ Development Chef?
MICHAEL: In a way, people are inviting us into their homes to be part of those special occasions where friends, families, or communities come together to share a meal – because pizza is the perfect sharing food. It’s an honour and a privilege to create and share our pizzas with so many people across Australia and New Zealand.
