Edit ModuleShow Tags
Edit ModuleShow Tags

Domino's Doubles Down on Cool DXP Delivery Vehicles


Published:

Domino’s, a massive investor in high-tech delivery equipment, is doubling down on its super-cool, leading edge DXP delivery vehicles that seek to improve the pizza delivery process.

The launch of Domino's DXP delivery vehicles last year has franchisees asking for more, and more they will get. This summer, Domino's Pizza, the recognized world leader in pizza delivery, will roll out an additional 58 DXPs across 23 markets in the U.S., bringing the total number of DXPs to 155.

"The DXP demonstrates Domino's passion for pizza delivery," said Russell Weiner, president of Domino's USA. "The excitement around it has been incredible, which is why we have such a great demand for even more."

The DXP has a number of special features, including an innovative built-in warming oven, a reconfigured interior that holds up to 80 pizzas, and special compartments to hold side items and sodas. This first-of-its-kind pizza delivery vehicle allows drivers to deliver pizza with more ease and efficiency than ever before.

"The DXP has caught the eye of our customers and franchisees alike," said Weiner. "It's real, it's functionally superior, it's gorgeous and no other brand has anything like it. So when people ask, 'Did Domino's really build a car made just for pizza delivery?' I say, 'Oh yes we did.'"

With more and more companies investing in delivery technology—restaurant companies and third-party delivery services such as GrubHub and Seamless alike—expect to see more high-tech vehicles and delivery pods in the future.

And, in five years or so, look for me to be writing a similar release about new features added to the Domino’s Delivery Drone. I don’t have official confirmation, but believe me when I say it’s coming soon to a window near you.

To view a behind-the-scenes video on the making of the DXP, visit dominosdxp.com.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags


Covers everything from good news to bad judgment

About This Blog

The latest news, opinions and commentary on what's happening in the franchise arena that could affect your business.

Tom KaiserTom Kaiser is associate editor of Franchise Times. He can be reached at 612.767.3209, or send story ideas to tkaiser@franchisetimes.com.
 
Beth EwenBeth Ewen is editor-in-chief of Franchise Times. She can be reached at 612.767.3212, or send story ideas to bewen@franchisetimes.com.
 
Nicholas UptonNicholas Upton is staff writer at Franchise Times. He can be reached at 612.767.3226, or send story ideas to nupton@franchisetimes.com.
 
Mary Jo LarsonLaura Michaels is managing editor of Franchise Times. She can be reached at 612.767.3210, or send story ideas to lmichaels@franchisetimes.com.
 
Mary Jo LarsonMary Jo Larson is the publisher of Franchise Times Magazine and the Restaurant Finance Monitor.  You can find her on Twitter at
 twitter.com/mlarson1011.
 
Nancy WeingartnerNancy Weingartner is editor-at-large of Franchise Times magazine and the editor of the Food On Demand media project. You can reach her at 612-767-3200 or at nancyw@franchisetimes.com.
Follow her on Twitter at http://twitter.com/nanweingartner.
 

Archives

Categories

Feed

Atom Feed Subscribe to the Franchise Times News Feed »

Recent Posts