Domino's

[MartyFunkhouser]

I am in woot's boat....at our house we definitely take the "local pizzeria" approach. I can't remember the last time we ordered pizza hut or somesuch. However, I have been intrigued by the latest Domino's advertising campaign.

Specifically, I thought it was very honest for the company to not only reference the negative consumer testing, but to show actual footage of people disparaging the product...."this tastes like cardboard," "the sauce stinks," etc. I can't recall another example of a company doing something so counter-intuitive, even when trying to reinvent itself. It is the complete opposite of one of the most iconic branding exercises of my generation: The Pepsi Challenge.

To the extent that it is possible to root for a pizza chain to do well, I really hope that Domino's has found a formula that works. I am glad to hear of Mrs. Funk's recommendation and subsequent affirmations. I think I will go ahead and order one simply to see what it is about and as a fan of this latest campaign.

One of my biggest complaints about domino's and little sleazers is that their business model requires each pizza to skimp on cheese and toppings. As a result, the pizza is pretty bland. Pizza Hut seems to have no problem loading the pizza, but eating a slice of Pizza Hit pizza is like drinking a cup of grease.

For those that have noticed an improvement...what is different this time around?

I tend to agree that the local pizza joints are usually the way too go. However, there isn't much to speak of in Lehi Utah except for the chain pizzas and dominoes is literally around the corner. If I am going out and not just getting quick food there are many options in SLC that are much better.

[Jeff Lebowski]

We eat a lot of Papa Murphy's. Our favorites are chicken bacon artichoke and the Cowboy pizza (pepp, suasage, mushrooms, olives) both with a thin crust. I cook them at 350 degrees in our Traeger wood pellet grill with Mesquite pellets. That's a lower temp than normal and it takes some patience but it gives it a lovely smokey flavor. Delish.

[All-American]

We have a domino's right down the street from our apartment complex. Two blocks south of that is Giordano's. I wish I could say that I've frequented the latter more than the former.

I really would have thought that losing 50k a year would involve a much more glamorous lifestyle than that which I am now living.

[Pheidippides]

We eat a lot of Papa Murphy's. Our favorites are chicken bacon artichoke and the Cowboy pizza (pepp, suasage, mushrooms, olives) both with a thin crust. I cook them at 350 degrees in our Traeger wood pellet grill with Mesquite pellets. That's a lower temp than normal and it takes some patience but it gives it a lovely smokey flavor. Delish.

When I lived in Utah, I did quite like Papa Murphy's. I haven't had one in a while, but my memory says it is decent stuff.

I too go with the local pizza shop vibe when I can. There are a few decent places. I have also been using a semi-regional chain called Sarpino's lately - it is a bit more gourmet, but not bad. Still, my fallback (now that I no longer live in New York - you never get chain pizza in NYC) is Papa John's.

My favorite pizza joint is on 110th and Broadway - called Koronet. They make one size of pizza - gargantuan, like 40" - and a slice was $2.50 when I was there. $3.50 if you wanted pepperoni. One slice is enough. It will explode your fitday. Between that place and the deli on 116th and Amsterdam, it's not a wonder I put on a few pounds in law school.

[Indy Coug]

Actually, I liked the old Domino's better.

[Jeff Lebowski]

When I lived in Utah, I did quite like Papa Murphy's. I haven't had one in a while, but my memory says it is decent stuff.

I too go with the local pizza shop vibe when I can. There are a few decent places. I have also been using a semi-regional chain called Sarpino's lately - it is a bit more gourmet, but not bad. Still, my fallback (now that I no longer live in New York - you never get chain pizza in NYC) is Papa John's.

My favorite pizza joint is on 110th and Broadway - called Koronet. They make one size of pizza - gargantuan, like 40" - and a slice was $2.50 when I was there. $3.50 if you wanted pepperoni. One slice is enough. It will explode your fitday. Between that place and the deli on 116th and Amsterdam, it's not a wonder I put on a few pounds in law school.

Papa Murphy's in a normal oven is just so-so. You get a better, more consistent crust from a chain where they use the big commercial ovens.

[beefytee]

I am in woot's boat....at our house we definitely take the "local pizzeria" approach. I can't remember the last time we ordered pizza hut or somesuch. However, I have been intrigued by the latest Domino's advertising campaign.

Specifically, I thought it was very honest for the company to not only reference the negative consumer testing, but to show actual footage of people disparaging the product...."this tastes like cardboard," "the sauce stinks," etc. I can't recall another example of a company doing something so counter-intuitive, even when trying to reinvent itself. It is the complete opposite of one of the most iconic branding exercises of my generation: The Pepsi Challenge.

To the extent that it is possible to root for a pizza chain to do well, I really hope that Domino's has found a formula that works. I am glad to hear of Mrs. Funk's recommendation and subsequent affirmations. I think I will go ahead and order one simply to see what it is about and as a fan of this latest campaign.

One of my biggest complaints about domino's and little sleazers is that their business model requires each pizza to skimp on cheese and toppings. As a result, the pizza is pretty bland. Pizza Hut seems to have no problem loading the pizza, but eating a slice of Pizza Hit pizza is like drinking a cup of grease.

For those that have noticed an improvement...what is different this time around?

Philip Morris kind of did a similar campaign stating that "smoking is bad and we are sorry", but besides that, I can't think of too many others.

New Coke didn't exactly turn out well, did it? I doubt there will be much clamoring for the old Domino's though.

[John McClain]

I haven't had a chain pizza in years. We have two local pizzerias within a mile of my house; both of which are far superior to anything the chain brands have to offer. The only chain pizza I really ever liked was Godfather's italian sausage and pepperoni. That is something I miss.

[marsupial]

Lately, I have just been making pizza from scratch. Really, it's not that hard and it's better and cheaper than most places around.

[FMCoug]

I tend to agree that the local pizza joints are usually the way too go. However, there isn't much to speak of in Lehi Utah except for the chain pizzas and dominoes is literally around the corner. If I am going out and not just getting quick food there are many options in SLC that are much better.

Amen. Northern Utah county really needs a decent pizzeria. Not a one that I have found thus far.

[falafel]

I haven't had a chain pizza in years. We have two local pizzerias within a mile of my house; both of which are far superior to anything the chain brands have to offer. The only chain pizza I really ever liked was Godfather's italian sausage and pepperoni. That is something I miss.

Everyone keeps talking about local pizzerias. There are some good ones in Vegas, but here's my main problem: It seems almost impossible to get something at a decent price from one of those places. It seems like its $25 for a large few topping pizza anywhere that's not a chain. And then you have to go get it, which goes against all of my pizza training and experience. For $25 I can get two large pizzas with every topping I want delivered to my house from Papa John's.

[John McClain]

Everyone keeps talking about local pizzerias. There are some good ones in Vegas, but here's my main problem: It seems almost impossible to get something at a decent price from one of those places. It seems like its $25 for a large few topping pizza anywhere that's not a chain. And then you have to go get it, which goes against all of my pizza training and experience. For $25 I can get two large pizzas with every topping I want delivered to my house from Papa John's.

Sorry you have to pay so much for a large pizza. I can get multiple toppings on a large pizza at either of the local pizzerias for less than $18 here in Albuquerque.

[CJF]

I haven't had a chain pizza in years. We have two local pizzerias within a mile of my house; both of which are far superior to anything the chain brands have to offer. The only chain pizza I really ever liked was Godfather's italian sausage and pepperoni. That is something I miss.

No green chilies? Color me surprised.

[John McClain]

No green chilies? Color me surprised.

Oh, it goes without saying that pizza has to have green chile on it, unless it is Canadian bacon and pineapple.

[FMCoug]

Everyone keeps talking about local pizzerias. There are some good ones in Vegas, but here's my main problem: It seems almost impossible to get something at a decent price from one of those places. It seems like its $25 for a large few topping pizza anywhere that's not a chain. And then you have to go get it, which goes against all of my pizza training and experience. For $25 I can get two large pizzas with every topping I want delivered to my house from Papa John's.

Pizza as an item delivered to the house for a quick and easy meal vs. "going out to Pizza" are two very different things IMO. The latter is what is lacking in this neck of the woods.