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Domino’s claims victory in taste testDomino’s claims victory in taste test

Bret Thorn, Senior Food Editor

February 2, 2010

3 Min Read
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Bret Thorn

ANN ARBOR Mich. Pizza players have been very vocal of late, offering $10 pies, new recipes and loads of new marketing efforts to attract consumers, especially ahead of Super Bowl Sunday this weekend.

The latest rumblings include Domino’s national taste test with competitors Papa John’s and Pizza Hut, in which it claims victory with its reformulated pizza. 

Ann Arbor-based Domino’s, the operator or franchisor of 8,886 pizza restaurants said that in an independent, blind taste test of nearly 1,800 pizza consumers in eight U.S. markets, Domino’s pepperoni, sausage and extra cheese pizzas were picked more often than those of Papa John’s and Pizza Hut “by a wide margin.”

In the study, conducted by Lieberman Research Worldwide, about 61 percent of participants preferred Domino’s extra cheese pizza to Pizza Hut’s and nearly 67 percent preferred it to Papa John’s. For pepperoni, 67.5 percent preferred Domino’s over Pizza Hut and 61 percent preferred it to Papa John’s. About 58 percent of tasters preferred Domino’s sausage pizza over Pizza Hut’s and nearly 60 percent preferred it to Papa John’s.

"Consumer perception of our delivery and service has always been strong. Now we're proving that our taste and quality are great, too," said Domino's USA president, Patrick Doyle, who has been named as the successor to current chief executive David Brandon.

APizza Hut spokesman questioned the test results. “If you do some research into other taste tests, you’d be hard-pressed to fine one in which Domino’s won,” he said.

Chris Sternberg, Papa John's general counsel and senior vice president of corporate communications, also questioned the Domino's taste test.

 

He said that, although he has not formally reviewed the results of the test, "we find [Domino's claims] hard to believe, based on the mixed and very polarized reviews from food critics and consumers."

He added that it was improbable "that any brand could go from worst to first in 60 days."

Sternberg also pointed out that the taste test was conducted in November 2009, before the pizza was available nationally.

Domino’s launched its new pizza at the end of last year, backed by an unusual media campaign that included company executives admitting that they had received a lot of negative feedback from customers regarding how the chain’s pizza tasted. Chain executives have called the new pizza and its subsequent marketing efforts as the most aggressive promotion in the history of Domino’s.

This is not the first time that Domino’s has pitted new products against competitors in taste tests, however. In December of 2008 it claimed a 2-to-1 victory over Subway in a taste test comparing its oven-baked subs with similar products sold by the quick-service sandwich giant. It promoted those test results in a national media campaign.

Restaurants of all kinds, from pizza players to chicken-wing joints, gear up each year for Super Bowl Sunday. Visit NRN.com this week to see how Buffalo Wild Wings prepares for the big day — its largest sales day of the year — and how restaurant across the country prepare new menu items or special prices for football fans.

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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