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Nov 18, 2012 02:25 PM

Slice Can't Compete With Domino's

I ordered a couple of pizzas from Slice tonight. As I was getting back in my car (which was parked right on 10th and Federal) after picking them up, I spied a Domino's delivery dude walking on Federal St looking for his address. I realize they serve different types of customers and price points, but how can you do that? How!!

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  1. It's insanely cheap, especially if you get a coupon -- which are readily google-able.

    2 Replies
    1. re: barryg

      I had a Groupon for Slice. $10 for $20.

      1. re: Philly Ray

        that is a good deal... but doesn't work for delivery.

        I mean I'm with you but I can see the appeal of Domino's. You can get pizzas for like $5 a piece and they deliver very late, later than any neighborhood shop I know of.

    2. As a 33 year old pizza lover, I couldn't fathom getting Domino's, especially with all the pizzerias on every block. However, 10 years ago after a night of heavy drinking all that was required was bread, sauce, cheese, grease, and cheap, oh and quick delivery and that's where they come through.

      9 Replies
      1. re: DirtyJerzey

        Anytime you put any pizza into the box, the flavor begins dropping precipteously. Drunk or not, I never order pizza and have it put on wheels. That goes from your city's best to one as pedestrian as Domino's, Papa John's, etc which is criminal. If you live in Philly and you go this route, it's unforgiveable, regardless of how much you love pizza. I live up in the Asbury Park area and if I can't eat it there, or on a nearby doorstep, I'm not trucking it home. Same when I go to Trenton for DeLorenzo's or Papa's. Get it fresh, eat it fresh and stay away from the chains.

        1. re: JustJake

          "Anytime you put any pizza into the box, the flavor begins dropping precipteously"


          1. re: FrankJBN

            I don't know about the flavor, but the crust will definitely suffer.

            1. re: Philly Ray

              The crust suffers the minute it comes out of the oven, regardless of whether you put it on a plate or in a box.......

              1. re: Philly Ray

                That's why you heat it up in a nonstick fry pan on the stove - turns the crust nice and crunchy again. That's how I eat all my south philly delivery pizza - but not tomato pie!

                1. re: Philly Ray

                  That's what I meant (i.e. the crust as it sogs the hell out). And Donald, if you're having it come straight out of the oven onto the pizza stand, it's good for 5-10 minutes (by that time, I've got 2 slices down). Especially here at the Northshore (and not the Jersey Phillyshore, where you'd be hard pressed to find anything resembling the pie that is available to us locally). Mainly thin crusted, well charred coming out of the oven and while it begins to cool off, you're still in for a delicious treat and it retains its' flavor.

                  I love the reheat, but that's for leftovers, the following day, and not the desired M.O. for a pie just brought into the house.

                2. re: FrankJBN

                  l say nonsense to your nonsense. For the above reason l do not get takeout pizza or actually takeout anything.
                  There is a Chinese tradition where all family members are sitting at the dining table before the food is finished in the wok since as it is said your have 30-40 seconds where food is perfect after that with heat dissipating and flavors floating away. Either l make my own pizza and l really like mine or eat at pizzeria and leave the leftovers there.

                    1. re: Delucacheesemonger

                      Having just come back from 2 weeks in Italy, and having a pizza stone in my oven (until I can buy an outdoor oven)? With you 100%.

              2. Philly Ray I share your amazement

                1 Reply
                1. re: Bigley9

                  Bigley, the thought of picking up the phone and calling Domino's Papa John's, Pizza Hut (do they still exist?), especially in a great culinary city (not to mention the Mom & Pop pizzarias in old neighborhoods) is AGAIN, A CRIME as I'm well beyond amazement. That pedestrian, tasteless garbage can be easily purchased in the frozen food section of one's supermarket by any of the conglomerate food companies (Elios, Bongorno)

                2. Domino's loses money on every pizza, but makes up for it with volume.

                  4 Replies
                  1. re: Holly Moore

                    Could you explain that business model in a little more detail? If every pizza loses money then with volume they'd lose lots of money. I'm guessing they can lose on pizza and make it up on soft drinks and the other non-pizza stuff.

                    1. re: RC51Mike

                      Just me being a tad Yogi Berraish.

                      1. re: Holly Moore

                        Only partly Holly... Dominos is well known for having specials that are below cost, with the hope of upselling and selling side items with lots of profit. Very standard in the restaurant business as I am sure you are painfully aware.A Dominos franchise was recently recognized for using twitter with below cost coupons to drive business.

                        That said, while Dominos has tried to change its quality by adjusting dough/sauce etc the quality will always be subpar just because of the ingredients they use. They offer a mediocre product and they deliver and they advertise nationally. That gives you a certain market share. Local pizza places such as Jules here in Doylestown, or Nomad in Hopewell make it based on quality and word of mouth.

                        1. re: Holly Moore

                          I did laugh when I read it but you never know...

                    2. Ok Holly, a little Yogi goes a long way in a debate as to the complexities of pizza. Love pizza my self but the people posting here are on an entirely different and higher level than I. Interesting discussion.