# Domino's Dictionary

# Domino's terms and acronyms

<table class="order-table" id="bkmrk-acronym%2Fterm%2Fphrase-"><thead><tr><th>**Acronym/Term/Phrase**

</th><th>**Definition**

</th></tr></thead><tbody><tr><td>AM

</td><td>Assistant Manager

</td></tr><tr><td>AGM

</td><td>Assistant General Manager

</td></tr><tr><td>AMIT

</td><td>Assistant Manager in Training

</td></tr><tr><td>AOT

</td><td>Answered on Time

</td></tr><tr><td>Auto Cheeser

</td><td>The item that actually auto cheeses a pizza

</td></tr><tr><td>Auto Saucer

</td><td>The item you would send new recruits to find that would auto sauce a pizza

</td></tr><tr><td>AWUS

</td><td>Average Weekly Unit Sales.

</td></tr><tr><td>Bake Temperature

</td><td>The temperature setting of the oven. A sticker on the oven should display the correct temperature range to bake quality products.

</td></tr><tr><td>Bake Time

</td><td>The time it takes for a product to move through the oven on the conveyor belt. A sticker on the oven should display the correct bake time range to bake quality products.

</td></tr><tr><td>BCs

</td><td>Business Consultants who work on behalf of Domino's corporate to advise and support U.S. franchisees. Formerly known as FBCs (Franchisee Business Consultants).

</td></tr><tr><td>Blown Dough

</td><td>Dough that is over-proofed and unable to be used

</td></tr><tr><td>Boost Weeks

</td><td>Special deals offered throughout the year designed to bring new customers into stores

</td></tr><tr><td>Bubble Fork

</td><td>The utensil used to pop bubbles on a pizza. It has a long handle and forks on the end.

</td></tr><tr><td>Bubbles

</td><td>Air pockets that form on a pizza while it is baking and need to be popped with a bubble fork

</td></tr><tr><td>Bump or Bump the Order

</td><td>Clearing the order from the makeline monitor after the order has been loaded into the oven

</td></tr><tr><td>BYO

</td><td>Build Your Own: An option for ordering pizzas or pastas where the customer chooses their own toppings, sauces, etc.

</td></tr><tr><td>BYOD

</td><td>Bring your own device (e.g., a tablet or smartphone)

</td></tr><tr><td>Carryover Bin

</td><td>Used EXCLUSIVELY to hold product overnight and into the first shift of the following day. These bins automatically have a one business day shelf life and may never be refilled. Due to this, they do not need to be dated. To help identify them, they will be a different color from your regular use bins.

</td></tr><tr><td>Catch Bin / Makeline Pit

</td><td>Shallow refrigerated pans underneath the makeline grates where pizzas are built. Items that fall off a pizza and land in a catch tray can safely be used for another order.

</td></tr><tr><td>Catch Tray

</td><td>Solid metal removable liners at the entrance and exit of each oven belt that catch toppings that may fall from the pizzas as they are placed on the oven belts, and as the pizzas exit the oven.

</td></tr><tr><td>CDOT

</td><td>Calculated Delivered On Time. A percent value on the service times report that will tell you how many orders were delivered in under 30 minutes.

</td></tr><tr><td>Clear Screen

</td><td>The process of removing the last order that appears on the makeline monitor.

</td></tr><tr><td>Clopen

</td><td>Closing a store and then coming in to open it the next day.

</td></tr><tr><td>COGS

</td><td>Cost of Goods Sold

</td></tr><tr><td>Contribution Margin

</td><td>How much revenue the store has produced to cover fixed expenses and create a profit

</td></tr><tr><td>CPO

</td><td>Cash paid out

</td></tr><tr><td>CSAT

</td><td>Customer Satisfaction

</td></tr><tr><td>CSR

</td><td>Customer Service Representative

</td></tr><tr><td>CT

</td><td>Certified Trainer. Franchise team member certified by DPZ trainers to lead training initiatives and product rollouts in their franchise and DMA.

</td></tr><tr><td>DCC

</td><td>Domino's Control Center

</td></tr><tr><td>DCD

</td><td>Domino's Carside Delivery. Bringing orders directly to the customer's car.

</td></tr><tr><td>DCO

</td><td>Director of Corporate Operations. The people in charge of each of Domino's corporate store Team USA markets.

</td></tr><tr><td>DE

</td><td>Delivery Expert

</td></tr><tr><td>Dead

</td><td>Term used when the store is not busy.

</td></tr><tr><td>Domino's Innovation Garage (DIG)

</td><td>Domino's Innovation Garage. A building at the Domino's headquarters in Ann Arbor dedicated to developing new technology and operations innovations for stores.

</td></tr><tr><td>DFA

</td><td>Domino's Franchise Association

</td></tr><tr><td>Dig

</td><td>The technique of removing a dough patty

</td></tr><tr><td>DLT

</td><td>Domestic Leadership Team

</td></tr><tr><td>DMA

</td><td>Designated Market Area https://en.wikipedia.org/wiki/Media\_market

</td></tr><tr><td>DNAF

</td><td>Domino's National Advertising Fund: Funds that all Franchisees contribute to that Domino's LLC spends to market nationwide.

</td></tr><tr><td>Double

</td><td>When a delivery expert takes two orders for delivery at the same time.

</td></tr><tr><td>Door Hang

</td><td>The process of which we put marketing material on residential door knobs.

</td></tr><tr><td>Door Hang, Left-Right

</td><td>When on a run, putting marketing material on the two doorknobs to the left and to the right of the location delivery to.

</td></tr><tr><td>Door Hang, Business

</td><td>Also known as business taping, Taping marketing material to business' front door while they are closed.

</td></tr><tr><td>Double Down

</td><td>A set of goals for the brand announced at the 2022 Worldwide Rally – doubling our business by 2030 by doubling global retail sales, growing to 30,000 stores, climbing to 35% QSR pizza market share, and reducing directly controlled greenhouse gas emissions by 50%.

</td></tr><tr><td>D.O.O.R. Slip

</td><td>The original way stores took orders before computers. Can be used as a backup if computers fail.

</td></tr><tr><td>Dough Scraper

</td><td>Plastic tool for which dough is scraped from a tray

</td></tr><tr><td>Drop Box

</td><td>A group of individually assigned and secured boxes where drivers deposit cash, checks and credit slips.

</td></tr><tr><td>DSS

</td><td>Digital Shoulder Surfing. When an order appears on the makeline as a customer is placing an online order, but before they have actually confirmed their order and checked out.

</td></tr><tr><td>E&amp;S

</td><td>Equipment and Supply

</td></tr><tr><td>EBITDA

</td><td>Earnings before interest, taxes, depreciation, and amortization

</td></tr><tr><td>EOD

</td><td>End of Day

</td></tr><tr><td>eADT

</td><td>Estimated Average Delivery Time. The estimated amount of time it will take to deliver an order after it's placed. Calculated by tracking how long it takes to prepare the order and adding the estimated time it will take the delivery expert to travel to the destination. Actual driving time does not affect eADT.

</td></tr><tr><td>FBC

</td><td>Franchisee Business Consultant. The previous name for Business Consultants – Domino's corporate employees in the field assisting with the advertising and business operations for franchisees.

</td></tr><tr><td>FIFO

</td><td>First In, First Out (the correct way to rotate stock)

</td></tr><tr><td>Fixed Cost

</td><td>Costs that do not vary because of sales

</td></tr><tr><td>F&amp;L

</td><td>Food and Labor

</td></tr><tr><td>FLM

</td><td>Food, Labor, and Mileage

</td></tr><tr><td>FMS

</td><td> Franchise Management School</td></tr><tr><td>Food Cost %

</td><td>The percentage of sales for a day, week, or month to pay

</td></tr><tr><td>FBD

</td><td>Franchise Business Director

</td></tr><tr><td>Fresh Bread Cutter

</td><td>A special two-wheel pizza cutter located on the dough table, used to prepare fresh bread products so that they will easily tear apart after bake.

</td></tr><tr><td>GOLD

</td><td>Global Operations Leadership Development program. A program and title of a team member working for Domino's Pizza LLC as part of their operations-focused leadership development program. Started in 2020 to replace the People Pipeline program.

</td></tr><tr><td>GOLO

</td><td>Global Online Ordering

</td></tr><tr><td>GM

</td><td>General Manager

</td></tr><tr><td>Green Dough

</td><td>Under-proofed dough that is not ready to be used.

</td></tr><tr><td> HFM</td><td>Hungry for MORE

</td></tr><tr><td>High Volume Mentality

</td><td>A sense of urgency and smart hustle with every order that comes in.

</td></tr><tr><td>Home Store

</td><td>The store you mainly work in, where your paycheck goes, mainly used in franchises.

</td></tr><tr><td>HTA

</td><td>Heightened Time Awareness

</td></tr><tr><td>HTR

</td><td>Handle the Rush

</td></tr><tr><td>Hustle In Time

</td><td>The time it takes a delivery expert to enter the store and check in from a delivery after entering the store's geo-fence

</td></tr><tr><td>Hustle Out Time

</td><td>The time it takes a delivery expert to exit the store's geo-fence once they are dispatched on a delivery.

</td></tr><tr><td>Idealing

</td><td>When you don't actually count your inventory and just put what you're supposed to have, rather than what you actually have. This messes up your food count – don't do it!

</td></tr><tr><td>Jump On the Phones

</td><td>Answering the phones before the 2nd ring.

</td></tr><tr><td>Kill

</td><td>The term used to clear an item off of the makeline (slang)

</td></tr><tr><td>Knock It Off

</td><td>Term used to erase a pizza or other item from makeline monitor.

</td></tr><tr><td>Labor %

</td><td>The percentage of sales for a day, week or month to pay employees.

</td></tr><tr><td>LEADS

</td><td>Listen, Empathize, Apologize, Do what it takes, Stand by your promise. LEADS is a tool/guide to resolve customer concerns.

</td></tr><tr><td>Lips

</td><td>The part of the skin that hangs off the screen when dough is overstretched. Often tucks under screen in oven and cooks around the screen, making pizza removal difficult.

</td></tr><tr><td>LDA

</td><td>Limited Delivery Area. Location within your delivery boundaries that your Security Director or Franchisee have determined is unsafe for delivery. If you take a phone call from an LDA, use the LDA phone script to let the customer know why you cannot take the order.

</td></tr><tr><td>Load

</td><td>Putting a pizza in the oven

</td></tr><tr><td>Load Time

</td><td>The time it takes from when an order is sent to the makeline till when the order goes into the oven. Part of HTA (Heightened Time Awareness).

</td></tr><tr><td>LSM

</td><td>Local Store Marketing

</td></tr><tr><td>MCO

</td><td>Manager of Corporate Operations. They manage a handful of TUSA stores and report up to DCOs in each respective TUSA market.

</td></tr><tr><td>MCM

</td><td>Modeled Contribution Margin. How much profit was made in each item.

</td></tr><tr><td>Milker

</td><td>Person that stays on the clock when not needed.

</td></tr><tr><td>MIT

</td><td>Manager in Training

</td></tr><tr><td>MLT

</td><td>Marketing Leadership Team

</td></tr><tr><td>MPC

</td><td>Manager Price Change. Manually changing a price on an order, needs the manager's approval.

</td></tr><tr><td>MVR

</td><td>Motor Vehicle Record or Motor Vehicle Report

</td></tr><tr><td>NEO

</td><td>New Employee Orientation

</td></tr><tr><td>NOC

</td><td>Network Operations Center - The team that monitors technology at Domino's.

</td></tr><tr><td>NTO

</td><td>New Team Member Orientation

</td></tr><tr><td>O/C

</td><td>Open to Close

</td></tr><tr><td>OBS

</td><td>Oven Baked Sandwich

</td></tr><tr><td>OER

</td><td>Operations Evaluation Report. The report that was previously used to measure the quality of operations in store. It used a star rating scale - zero to five. This report has been replaced by the Operations Assessment and the Service Assessment.

</td></tr><tr><td>OLO

</td><td>Online Ordering

</td></tr><tr><td>OTD

</td><td>Out the Door Time. The time between an order being placed and the time the delivery expert exists the store with the order. Part of HTA (Heightened Time Awareness).

</td></tr><tr><td>Paint

</td><td>Saucing Pizza

</td></tr><tr><td>Parbake

</td><td>Refers to Thin Crust or Deep Dish shells, which are partially baked before they are delivered to the store.

</td></tr><tr><td>Pan Grippers

</td><td>The utensil used to move hot pans out of the oven.

</td></tr><tr><td>Peel

</td><td>An implement with a long handle and a large flat metal plate which is placed under the pizza screen to move the pizza from the oven to the cut table.

</td></tr><tr><td>Peer Stores

</td><td>Stores with similar characteristics are group together to form a basis for comparison to a certain store.

</td></tr><tr><td>Pie Hocking

</td><td>When someone goes out to a busy intersection and sells pizzas.

</td></tr><tr><td>PCYA

</td><td>Percentage Change vs. Year Ago. AWUS (Average Weekly Unit Sales) compared to the same week from one year ago.

</td></tr><tr><td>POP

</td><td>Point of Purchase

</td></tr><tr><td>POS

</td><td>Point of Sale

</td></tr><tr><td>Pound Out

</td><td>Stretching a pizza

</td></tr><tr><td>Prepping

</td><td>The process of preparing products prior to the rush

</td></tr><tr><td>Proofing

</td><td>The process that fresh dough goes through to become ready for use. To learn proofing times for fresh dough, review the Dough Evaluation Guide poster over the dough table.

</td></tr><tr><td>PRP

</td><td>Pre-Rush Prep

</td></tr><tr><td>PSI

</td><td>Product, Service, Image

</td></tr><tr><td>P&amp;L

</td><td>Profit and Loss

</td></tr><tr><td>PWR

</td><td>Pulse Web Reporting – reports, metrics and tracking tools that franchisees and their teams can use to measure store performance and profitability.

</td></tr><tr><td>Regular Use Bins

</td><td>Used to prep in advance and can be refilled throughout the day once the carryover bin is replaced. They may not be the same color as the carryover bin.

</td></tr><tr><td>Remake

</td><td>The act of remaking a pizza. A team member will call "remake" to the pizza maker when they need to have a pizza or product remade.

</td></tr><tr><td>Rocked

</td><td>A busy time in the store. (Slang)

</td></tr><tr><td>ROX

</td><td>Received, Opened, eXpired. How opened food products should be labeled. (Slang)

</td></tr><tr><td>Run

</td><td>A term used to describe a delivery order.

</td></tr><tr><td>Rush

</td><td>As soon as the first phone rings of the day / the period of time each day that lasts for more than 30 minutes (nonstop phone ringing 30min (AKA ONE item on the make-line screen!).

</td></tr><tr><td>RVP

</td><td>Regional Vice President.

</td></tr><tr><td>Same Store Sales

</td><td>Sales comparing two time periods, only including stores that were open during both periods, as to not artificially inflate growth just from having more stores open.

</td></tr><tr><td>SCC

</td><td>Supply Chain Center.

</td></tr><tr><td>Screens

</td><td>Metal mesh disks placed under all pizzas.

</td></tr><tr><td>Security Callback

</td><td>A phone call made by drivers to customers before leaving the store to deliver an order, in which the driver confirms the order and address.

</td></tr><tr><td>Sheeting

</td><td>Blown dough that has fused together to take the shape of the dough tray.

</td></tr><tr><td>Shoulder Surfing

</td><td>Looking over a CSRs shoulder as they take an order and telling the makeline which products to start making. This gives a jump start on making the order. See also Digital Shoulder Surfing (DSS).

</td></tr><tr><td>Skin

</td><td>Stretched pizza dough that has been placed on a screen.

</td></tr><tr><td>Skin Side

</td><td>The side of the dough patty that is exposed to air in the tray.

</td></tr><tr><td>Slapping

</td><td>Method of stretching the dough by tossing from hand to hand to achieve desired size. Primarily used for putting on a show and engaging customers in the lobby.

</td></tr><tr><td>Slide

</td><td>A technique to reduce crossover while working on the makeline by moving the pizza from person to person.

</td></tr><tr><td>Smart Hustle

</td><td>Moving as fast and as intelligently as you can without being clumsy or doing something dangerous or illegal (like speeding).

</td></tr><tr><td>Smile on the Phone

</td><td>Projecting a courteous and understanding attitude while talking on the phone.

</td></tr><tr><td>Soft Side

</td><td>The side of the dough patty that is attached to the tray. See also under belly.

</td></tr><tr><td>Spoodle

</td><td>The utensil used for spreading pizza sauce. Its part spoon, part ladle, and was invented by a dominos employee, Jeff Goddard

</td></tr><tr><td>SR

</td><td>Shift Runner.

</td></tr><tr><td>Thoughtful Recommendation

</td><td>Helping customers learn about our product offering through recommending other products or toppings to a customer who may have not tried them.

</td></tr><tr><td>Ticket

</td><td>Total dollars spent on an order

</td></tr><tr><td>TIGER Reports

</td><td>Reports and metrics in PWR that help stores track bad orders, edit downs, abandoned orders and MPCs.

</td></tr><tr><td>Triple

</td><td>When a delivery expert takes three runs at the same time.

</td></tr><tr><td>UCD

</td><td>Universal Customer Database: Ties multiple identifiers (Phone #, address, email, etc.) to a single individual and/or household

</td></tr><tr><td>Upsell

</td><td>Suggesting other products to a customer.

</td></tr><tr><td>WAAG

</td><td>Week At A Glance, Report used for weekly schedule.

</td></tr><tr><td>WRC

</td><td>World Resource Center. Domino's Pizza world headquarters in Ann Arbor, Michigan.

</td></tr><tr><td>WTD

</td><td>Week to Date

</td></tr><tr><td>WWR

</td><td>Worldwide Rally, Domino's big convention held in Las Vegas every other year.

</td></tr><tr><td>YTD

</td><td>Year to Date

</td></tr></tbody></table>