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All the dough used in branches of Domino’s is fresh, and is never frozen. However, the fresh dough is not yet ready for use when it is delivered, and must be chilled for one or two days before being used in the branches. The dough should then be processed in less than one week.

Blue crates

There are around 175,000 blue crates in the Hartford, Connecticut, center to transport dough balls. After a delivery has taken place, the driver takes the empty crates from the branch back to be cleaned and refilled in the distribution center. The distribution center has a crate washing plant. The boxes are washed, disinfected and stored until they are refilled with fresh dough. The entire washing process takes approx. 20 minutes.

After being loaded with dough, the edge of the box is labelled using washable food-safe ink, stating the production date and time of day, together with the size and type of dough. This allows employees to determine the dough’s proofing time and shelf life. The fresher the dough, the longer it must proof in the branch before being used. The longer the transport time to the branch, the sooner the dough becomes ready for use.

The crates are not all the same color. A few of the boxes are dark blue, meaning that one crate must remain empty and must be put at the bottom of a stack. There are even a couple of red crates, although these come from distribution centers in North Carolina or Georgia. If the plastic boxes are damaged, show cracks or are discolored, they are recycled.

Employees

Domino’s operates worldwide and employs more than 14,000 staff who generate an annual turnover of around USD 2.4 billion. Around 150 staff work in the Connecticut supply chain center.

History

Domino’s was founded in December of 1960 by Tom Monaghan and his brother James. They got their start in Ypsilanti, Michigan originally purchasing a pizza store being called “DomiNicks”. One year later, James traded his half of the business for a Volkswagen Beetle. You can still see the VW Beetle that Tom used to buy his brother out from the business at their current headquarters in Ann Arbor, MI.

Domino’s began franchising with three flagship stores. The first franchised store outside of Michigan was in 1967 located in Burlington, Vermont, and is still there to this day. The Domino’s logo has three dots on a domino piece, each do representing one of these original stores. Originally, they planned to put one dot per store on the logo, but now with over 15,000 stores worldwide, that logo would look like one large dot.

Larry Manning, Supply Chain Customer Service Director, says “It’s a company in which you can grow old.” Manning began his career as a customer service employee in this distribution center about 30 years ago. According to Manning: “Everyone knows their job; the job is to sell more pizza and to have more fun.” That makes the manager proud of the centralized production of pizza dough. +++

To allow the franchise stores to focus on making pizza, Domino’s began controlling the supply chain process in 1972. The goal was to create a one-stop shop for all the operating needs of all franchises. This strategy would allow each store to make one phone call to order all its ingredients, which would save the stores a lot of time and money. This strategy would also help ensure quality and consistency of ingredients, as well as create one brand for one global organization whose clear goal was to sell pizzas all around the world. Domino’s stores are now located in over 85 countries worldwide.

Domino’s Supply Chain Centers keep tight control over the quality and pricing of ingredients to offer a competitive advantage. All ingredients are controlled to ensure every pizza in every store has the same taste. After 47 years, there are now 18 distribution facilities in North America alone. These vary in size with the smallest servicing approximately 125 stores and the largest serving about 650 stores. Additionally, there is one in Alaska, one in Hawaii as well as five more in Canada.

++ Bundy Baking Solutions Launches Synova LLC to Provide Baking Release Agents

Bundy Baking Solutions announced the launch of a new business, Synova LLC, to manufacture and distribute baking release agents. The new business, located in Westerville, Ohio/USA, will offer release agents for baked goods including bread and cakes, as well as food-grade release agents for troughs and other bakery equipment. The 70,000 square foot facility has been fitted with new, state-of-the-art equipment with automated manufacturing systems to meet the highest sanitation, reliability, quality and sustainability standards. Synova will employ up to 20 people including a team of experienced R&D scientists for product formulation and new product development. “We are very excited to add high-quality release agents to our product offering,” said Gilbert Bundy, Bundy Baking Solutions CEO. “The new release agents combined with our pans, pan coatings, pan refurbishment services and experienced sales force gives us the ability to provide comprehensive service to our customers to ensure they get the longest, most productive life out of their baking pans.” +++

++ FRITSCH Group wants to restructure through insolvency proceedings

FRITSCH GmbH has filed an application for the opening of insolvency proceedings for itself and the companies FRITSCH Holding AG, FRITSCH Vertriebsgesellschaft GmbH, FRITSCH Bakery Systems GmbH, all from Markt Einersheim, and FRITSCH Service GmbH from Heilbad Heiligenstadt – with the district court in Würzburg in charge due to imminent insolvency.

The Local Court will now appoint a provisional insolvency administrator who will, together with the Management Board examine restructuring options and the restructuring measures already initiated, with the aim of continuing the business operations of the companies.

The group of companies wants to preserve the best possible opportunity to sustainably restructure itself through insolvency proceedings. Alexander Schmitz, who has been CEO of FRITSCH Holding AG for three months, sees a good chance that this can be successful: "FRITSCH has a very good reputation in the market, the products are of high quality and in demand, despite intensified competition and structural changes in the baking industry," says Schmitz. +++

++ Bühler opens its CUBIC innovation campus

After a construction period of 20 months and an investment of about CHF 50 million, Bühler Group has officially opened its CUBIC innovation campus with eight Application Centers. “We are with this driving forward our strategy of innovation, training, and development,” says Stefan Scheiber, CEO of Bühler Group. The new innovation campus is integrated into the Bühler site in Uzwil as the bridge that links the development, engineering, and design teams with the modernized Application Centers and the factory. This enables Bühler to develop solutions together with customers, start-ups, and industry and research partners up to the point of market maturity with much higher speed and efficiency. “The CUBIC campus will become the epicenter of our collaborative ecosystem,” says CTO Ian Roberts. +++

++ MIWE continues to expand with new subsidiary in Dubai

In its centennial year, MIWE Michael Wenz GmbH has expanded its international presence at a strategically important location in the Middle East and Africa by opening a new subsidiary in Dubai, United Arab Emirates. The ninth subsidiary of the German bakery systems manufacturer based in the Dubai Silicon Oasis free trade zone started operations. It will serve the United Arab Emirates (UAE) alongside other countries in the Gulf Cooperation Council (GCC), including Saudi Arabia, Kuwait, Oman, Qatar and Bahrain, as well as sub-Saharan Africa and Pakistan.