> Dominos has upped its game over the past 10 years or so, but it's still not great. It's a logistics company, using pizza as it's MVP to deploy it's franchis

> Dominos has upped its game over the past 10 years or so, but it's still not great. It's a logistics company, using pizza as it's MVP to deploy it's franchise model and impose it's delivery tracking model and ancillary systems. The food is at best a tertiary consideration in this model. With that said, I ate quite a bit of Dominoes during COVID as it was the last thing to close on a weekday (12am-1am) in my region, and I always picked up and tipped the staff who prepared it inside because the truth is that was a depressing job to have during that time (no tips and base salary only with massive rushes during lunch and dinner with everyone locked down), and if you added things like kimchi to the pizza it really wasn't so bad. Having worked and ran kitchens in Italy, I can say that it's not a shocker they'd turn this Americanized product down just on principal; Dave Chang did segment on this with some of his friends from NY (chef/owner from Lucali) on his netflix show who then even traveled to Italy to see how it was made to emphasize why things are this way. With that said, it's not for the reasons these pundits think either [0], I'm about 45km from the Italian border and the Pizza place I just got back from had to put a pause on firing any new orders because they got an order for 30 pizzas for take out, and guess what they have Pineapple Pizza, too! Hell they have Vienna sausage on one, too since they're a mainly targeting tourists from Austria this time of year. Italy as a culture is just very insular, even amongst themselves, especially it comes to regional cuisine. I had to do so much studying and reading old recipe books form the family's owners from centuries ago before I could present anything on the menu since I was from California. They couldn't even believe I knew how to throw together a minestrone when I first showed up! You can only imagine their faces when I started to put things from Sicily, Naples (where the owner is originally from) and even a few special menus from Calabaria on the menu in Central Italy. Take the Parma labeling model for example, those are all made in different but specific regions with the same animals with same recipes but the Italian government refuses to allow the sell of them on the open market--though I have attended the farmer's black market where you can get parmigiano from outside Regio Emillia, or Balsamic from outside Modena etc... and the products are still top notch and were on my menus in a well renown place in Emillia Romagna. 0: https://www.youtube.com/watch?v=sz5Xtpo9H2E https://www.youtube.com/watch?v=sz5Xtpo9H2E