Ten Ideas to Shorten Domino's Order-to-Doorstep Delivery Time

You are a product manager at Domino's Pizza. Come up with ten ideas that would make a delivery order faster from start to finish, where the clock starts when the customer places the order and stops when the pizza is handed over at the door. The ten ideas should be distinct and should cover the whole journey rather than one screen of the app. For each, explain how it saves time; then say which ideas you would pursue first and how you would confirm that orders are actually arriving sooner. ```hint Find where the minutes go Before listing ideas, split the order-to-door clock into its stages and ask which stages are long, which vary most from one order to the next, and which ones a product manager can actually influence. Aim the ideas at those stages. ``` ### Clarifying Questions - Does the clock start when the customer submits and pays for the order, or earlier, when they open the app to begin ordering? - Is the goal a lower average delivery time, fewer orders that arrive very late, or both? - Are store operations, staffing, delivery vehicles and new store locations in scope, or only the digital product and the tools that store staff and drivers use? - Which trade-offs are off-limits, for example pizza quality, driver safety, or a higher cost per delivery? ### What a Strong Answer Covers - A map of the order-to-door journey (order intake, kitchen, waiting for a driver, the drive, the final handoff) with a view of where time is lost and where it varies - Ten distinct ideas spread across those stages, each with a clear mechanism for saving minutes rather than a vague feature name - A prioritization of the ideas by minutes saved, share of orders affected, confidence and cost - A speed metric measured by stage, covering slow outliers as well as the typical order, with guardrails for quality, accuracy, cost and driver safety - The risks of chasing speed, such as batching delays, waste from prepping early, and pressure on drivers ### Follow-up Questions - Putting two orders on one trip makes drivers more productive but delays the first customer. How would you decide when to batch? - Your first idea shortened kitchen time, yet customers say delivery feels no faster. What could explain that, and what would you check? - How would you test a new dispatch or make-line sequencing rule when orders in the same store compete for the same oven and drivers?