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Domino's debuts Wisconsin 6 Cheese pizzaDomino's debuts Wisconsin 6 Cheese pizza

Chain's first new menu item since reformulating pizza recipe

Bret Thorn, Senior Food Editor

October 14, 2010

2 Min Read
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Bret Thorn

Domino's introduced a Wisconsin-theme specialty pie Wednesday, marking the chain's first new product rollout since it revamped its pizza recipe late last year.

The Wisconsin 6 Cheese pizza features mozzarella, feta, provolone, Cheddar, Parmesan and asiago cheeses, Domino's said. Some, but not all, of the cheese, comes from Wisconsin, according to an Associated Press report.

Domino's is supporting the new pizza with ads that highlight its use of cheese from American dairy farms. The ads will feature customers in a focus group in what they think is an office until the walls come down to reveal a dairy farm.

Domino’s also said it would launch a website, called “Behind the Pizza,” that will take visitors to farms where 10 Domino’s ingredients are produced and allow them to earn points by playing games, viewing pictures or watching a story of how each ingredient gets to the pizza.

The Wisconsin 6 Cheese pizza is the first extension of the chain's American Legends line, which focuses on regional American flavors. The original pizzas are Honolulu Hawaiian, Cali Chicken Bacon Ranch, Pacific Veggie, Memphis BBQ Chicken, Buffalo Chicken and Philly Cheese Steak.

Those pizzas, which are made with 40 percent more cheese than regular Domino’s pizza, were promoted with support from Dairy Management Inc., the marketing arm of the American dairy industry. DMI is continuing that support for the new pizza, according to a release from Domino’s.

Earlier this month, the pizza chain started promoting its American Legends line by offering two medium pies for $7.99 each, down from the usual price of around $13.99, said company spokesman Chris Brandon.

The deal parallels Domino’s two-for-$5.99-each pricing for regular medium pizzas.

“It’s kind of an attractive trade up. If you want to upgrade the $5.99 deal to one of those pizzas, it’s a bit more of a quality, specialty option,” Brandon said, noting that Domino's is focusing more on driving traffic than raising its check average.

Ann Arbor, Mich.-based Domino's has more than 9,000 stores.

Contact Bret Thorn at [email protected].

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
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