Franchise News

Dominos Specialty Chicken Pizza: Menu Item is First Change Since Sept. 2012

Apr 16, 2014 11:00 AM EDT | By Justin Stock

Dominos new specialty chicken pizza has sauces, cheeses, and chicken pieces, under Crispy Bacon and Tomato, Spicy Jalapeno-Pineapple, Classic Hot Buffalo, and Sweet BBQ Bacon a press release reported Monday.

"Our new Specialty Chicken is one of the most creative, innovative menu items we have ever had," Russell Weiner, Domino's Pizza chief marketing officer said in a statement. "Our pizza chefs have taken chicken to a whole new level, using our unique ingredients to create these four bold flavors. There's nothing quite like Domino's Specialty Chicken on the market today."

The launch marks the company's latest product to the menu since it unveiled handmade pan pizza in Sept. 2012. The specialty chicken pizza is included in Dominos $5.99 deal which gives customers the option to combine and switch products when buying meals.

"We are proud to be known as a pizza company, but Specialty Chicken shows we are not afraid to step out of our comfort zone and take risks - something that is truly part of our brand fabric. Not every risk we have taken has turned out to be successful, but as a brand we have learned that sometimes you have to fail in order to be great," Weiner said in the statement.

"Including Specialty Chicken as part of our $5.99 value deal offers customers a great opportunity to try one of the four flavors, along with the choice of one of our other menu favorites - and we can't wait to hear what everyone thinks," Weiner said in the statement.

Dominos picked certain customers who signed up for a chance at the promotion via the company's Facebook page before the day ended.

The pizza company is also launching a television advertisement Monday the press release reported.

According to the press release, Dominos has over 10,800 locations in more than 70 overseas markets.

The Dominos Giveaway ran until Tuesday for residents of the United States and the District of Columbia.

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