![]() Dry ingredients land up on the dry side but most action is now centered in the cold warehouse, which further has twin buckets-a -18 degree Celsius store for the dough and a 1-4 degree Celsius store for most other ingredients.įrom here, the ingredients are loaded on to frozen trucks, which maintain the 1-4 degree Celsius temperature band, and taken to the stores. It's like the Coke formula-they'll die but never divulge! Essentially, there are two divisions in a commissary-dry and cold warehouse. ![]() This is also where Domino's makes its proprietary dough from the flour that comes in. Typically, each commissary covers 30,000-40,000 sq.ft. ![]() So cheese, poultry, lamb, pepperoni, sauces, canned veggies and condiments, dips and a bevy of choices move from vendor factories to the four Domino's factories or commissaries in Noida, Mumbai, Kolkata and Bangalore. Again, once a quarter, there are random unannounced audits and vendors must keep complying to be on the supply map. Kaul insists that 80% of his vendors are HACCP-certified and that in the next 6 months, all 180 vendors would receive the certification. From Rs 5 crore in revenues in 2008-09, it has clocked Rs 20 crore in 2012-13. Again, the Manesar-based Ample Food is the sole supplier of pepperoni to Domino's. Today, about 60-70% of their produce is picked up by Domino's. Prior to them, Venky's was the sole supplier of chicken toppings to the pizza giant until constraints on supplies prompted Domino's to add Chattha Foods to their list of suppliers. They broke into the scene 3-4 years ago supplying chicken to Domino's. Take the case of the Chandigarh-based Chattha Foods. In the process, some of the vendors are literally hand-held by Domino's in their growth curve. Company executives visit each vendor regularly and Kaul emphasizes that they have to be in sync with the vision of the company for the next five years. The first step is aligning vendors to the Domino's way. "There are 80-90 frozen trucks dedicated to us countrywide," he says. "The ecosystem did not exist and there was no mozzarella or sauce supplier and we had to import everything initially," he points out, adding that today 100% of the procurement is localised.Įlaborating on the chain, Harsharan Marwah, Sr.VP-Supply Chain, Jubilant FoodWorks Limited, claims that all goods in the system need to necessarily move between 1 and 4 degree Celsius. Kaul signed up with Domino's Pizza some eight years ago but even then, pizzas as a category hadn't quite caught the fancy of the average diner. That is, the Domino's delivery boys will strictly toe the line and not serve houses that take more than 8-9 minutes to reach from the store. He defines that time-bound journey the "lakshman rekha" for any SDP. ![]() They rode for 8-9 minutes in each direction and returned to the store. Along with the local team, he rode a D o m i n o ' s -branded Hero bike into every possible direction with the store as the locus. And the prefix 'Safe' conforms to the speed governor attached to every bike that maintains a maximum speed limit of 40 kilometres/hour.īut Kaul had a different calling. The acronym is a homegrown term for Safe Delivery Persons, or the delivery boys, who zip from door to door with boxes they call 'warm bags'. Before opening the store last April, decked up in the trademark blue-andblack Domino's tee-cap-cargo combo, he essayed the role of an SDP to perfection. Eight years in the top job as CEO of Jubilant FoodWorks, Ajay Kaul is anything but a corner office stereotype. As Steel Authority of India Limited's Rourkela steel plant started cranking up its best ever production numbers in the summer of 2012, a bespectacled Kashmiri executive revisited his hometown and amid memories and memos, inaugurated the firstever Domino's pizza store in the steel city. ![]()
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