Page 73 - BWM Dec 2012

December 2012 | Business World Magazine | 73
well as more frequently visiting customers.
Krouse also says so much of the focus
on people is made easier due to Donatos’
platform relating to cooking.
While he won’t go into all the particu-
lars, Krouse describes their operating system,
the process for making pizza the same way
every time, everywhere, as “unique.” Simply
put, Donatos employs the most sophisticat-
ed pizza-making system in the industry. The
system is designed to apply pizza toppings
weights to 1/100th of a pound. Krouse says
no one has a system quite like the one they
use, and it is capable of allowing someone,
even after one day of training, to make per-
fect Donatos-style pizza. As for the dough
itself, Donatos prepares their own through
the auspices of their own facility known as
“Jane’s Dough Foods” which is then deliv-
ered to the various locations. Krouse says
franchise partners benefit because Donatos
has taken a lot of the guess work out of oper-
ations. “There are three living organisms that
a manager has to be concerned with,” notes
Krouse, “Customers, associates and yeast.”
By eliminating variables with cooking and
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