All language subtitles for Tomorrows.World.Today.S06E04.Pizza.Pioneers.1080p.WEB.h264-CBFM_track3_[eng]

[narrator]
On Tomorrow's World Today

we explore
the cutting-edge advances

that are shaping
four different worlds.

The world of inspiration,

where the wonders
of the natural world

amaze and inspire us.

The world of creation,

where ideas come to life
from traditional arts.

The world of innovation,

where ideas and inventions
move us all forward.

The world of production,

where innovations
are mass produced

to improve our lives.

From Inventionland
world headquarters,

here's your host
George Davison.

Hey, everybody.

Today, let's talk
about something

that's had a huge impact
on American culture
since the 1950s.

Pizza.

The first pizza chains
popped up in the 1950s.

And they've been
a staple in American culture
ever since.

And just when you didn't think
pizza couldn't get any better,

well, imagine a world

where your pizza is made
not by a human anymore,

but by a machine.

They're building a world

where the perfect pizza
is just a few taps away

on that smartphone of yours.

It's not just a dream anymore.

Autonomous pizza technology
is already here

and it's changing the game
for pizza lovers everywhere.

Every step of the process,

from rolling the dough
down to production line,

to delivering it
to your door,

can be fully autonomized.

Meaning your pizza
will be cooked to perfection
every time.

Thanks to autonomous
pizza-making technology

large corporations
can make and...

deliver delicious pizza
at an incredible pace.

And with this autonomous
pizza preparation,

chefs can focus on creating
new and exciting recipes

to please even the pickiest
of us eaters out there.

So I'm gonna send Greg
to the world of innovation

to explore the future
of pizza making.

Where technology and tradition
come together

to make the perfect pizza
every time.

[Greg] Americans love pizza.

As a matter of fact,

the average American eats
almost 23 pounds of pizza
a year.

Now it doesn't matter
what kind of pizza you like.

I'm a good old fashioned
pepperoni guy myself.

But most people
like to have that pizza
delivered.

And that's why we're here

at the Dominos Supply
Chain Center in Merrillville,
Indiana

to learn
about their innovative,
logistical system

that helps them to deliver
90,000 dough balls

to over 300 stores
across five states every day.

Let's head inside now
and talk to Andy James.

He's the senior director
of supply chain operations.

And Noe Fuentes Aguilar,

who's the senior manager
of supply chain operations
for production,

to see how all this is done.

Hi, guys.

[Andy] Hey, Greg,
welcome to Domino's

in the Indiana
Supply Chain Center.

Thank you very much.
I am excited to be here,

and I cannot wait to see
how you guys actually pull off
these numbers.

Well, we do a lot of stuff
outta here,

including making
950 deliveries a week,

and making over
half million dough balls.

Wow, that's excellent.
Now what are the five states
that you serve us?

Out of this location Indiana,
Illinois, Wisconsin, Iowa,

and a little bit of Nebraska.

Okay, now, I-- I know that

sustainability
and quality control

are both really important
to Domino's.

So tell me a little bit more
about that.

[Andy] Absolutely.
We really wanna control
the process from end to end.

And we do that by delivering
all the pizza ingredients

and all the toppings
to the stores,

not just the dough.

And we really wanna sustain
that process

just like they do
at the store level
with electroceuticals.

Excellent, well,
I'm ready to get going.

What's the next step?

I'm gonna hand you off
to Noe.

He's the production expert
and he's gonna show you
around.

-Greg, are you ready
to make some dough?
-Absolutely.

[Noe] Greg, so here's where
all the dough-making process
begins.

By the receiving of flour.

Okay, so how much flour
is in this vehicle?

[Noe] Fifty thousand pounds.

[Greg] Wow,
now where will you store
that much flour?

[Noe] Right behind me,

you can see the silos
that hold about--

Each of them individually hold
65,000 pounds of flour.

Wow. Now from the silos,
where does it go?

From here it goes
into our ingredient room.

Let's check that out.

Well, Noe, here we are.

It's-- This is
the ingredient room, right?

[Noe] Yes, it is.

Here's where we store
our flour, our salt
and our sugar.

[Greg] Now is this everything
that goes into the mixture?

Well, right behind you,

we have an 85,000 pound
soy bean oil tank.

[Greg] Wow,
now is everything put together
right here in this room?

Everything comes together
into that small hopper

and before it goes
into the production room.

-Let's go make some dough.
-All right.

[Noe] All right, Greg.

Those ingredients
that we just saw

travel through those pipes
right above us.

In addition at this point

we also introduce
our premix and our yeast
manually.

At this point,

we use a conveyor system
right behind us,

that takes our butter
into our mixer station.

[Greg] Okay,
show me how the mixer works.

[Noe] Let's go there.

[Greg]
All the dry ingredients,

the salt, the sugar,
the flour,

the yeast, the butter
and your secret ingredient,

they all go
into this mixing machine

and they end up here.

[Noe] That is correct.

At this point
is where we pull it a sample,

to check for consistency
and temperature.

Right on target.

Okay, so the conveyor
starts running,

and the dough ends up where?

[Noe]
It goes into our divider.

So using this
long blue conveyor belt
right above us,

we're able to move
big chunks of dough

from point A to point B.

[Greg] So this is where
the action really gets going.

[Noe] That is correct,

this is where
the automation begins.

[Greg] I'm at the Domino's
Supply Chain Center
in Indiana,

to explore how
they are revolutionizing
the pizza delivery process.

So far,
we've looked the arrival
and mixing of the ingredients.

Now it's time
to follow that dough.

[Noe] As you saw,

we already have the big chunks
of dough

falling to our divider hopper.

At this point,

we're able to change
the preset settings
that we have

depending on the size
that we want.

This divider is capable
of cutting between extra large
or extra small

and sends it through
the rounder table,

where it gives us
the perfect dough ball
that we need.

[Greg] So how do you check
for that consistency?

[Noe] Great question, Greg.

So we have two
critical pieces of equipment
right in front of us.

We have a checkweigher
that checks for consistency
of the dough ball,

but we also have
a metal detector

to ensure that we don't have
any foreign material
in our product.

-Right, safety is paramount.
-Hundred percent.

Now, as we move along
the conveyor here,

I see we're getting towards
some pretty cool technology.

I used to stand behind
that conveyor

and place each
individual dough ball by hand.

Now we have robots doing it.

Not only is it easier
and safer for our team
members,

but it's more consistent
for our customers as well too.

How many balls a day
will come out of this machine?

Roughly, 90,000 dough balls.

That's incredible.

Now how does the--
how does the machine know,

uh, how to consistently place
the balls

so that your stores
are able to get exactly
what they need?

This piece of equipment
has a high tech visual system

that is able to see
each individual tray

to ensure that
it's perfectly placed
into the tray.

Okay, great.
Well, where do they go
from here?

Into the chiller.

So Noe, these trays
are headed to the chiller.

But what's happening
right here?

[Noe] Well, check this out.

Right before it goes
into the chiller,

each tray gets a label.

-Let's get cold.
-All right.

[Noe] Here you can see
the mechanics of the chiller.

It goes up and down
for about an hour.

This really helps us slow down
the proofing process.

[Greg]
Now by the proofing process,

you actually mean
the rise time for the dough.

And by chilling it this way,
uh, it never has to be frozen.

You send it out to the stores
absolutely fresh.

That's right.
Fresh never frozen.

Okay, so from here
it actually goes on the truck.

So now to the stores?

[Noe] Straight to the stores.

But now
I really wanna show you
what happens to these trays

when they come back
from the stores.

Okay.

Well, Noe, this is, uh,

this is a pretty extensive
operation.

Clearly re-using these trays
is a big part

of Domino's efforts
towards sustainability.

[Noe] That's right,
as you can see behind you,

that's our trucks coming back
with trays.

Over 10,000 trays make it
through those conveyors daily

into our tray washer

where they get washed,
cleaned and sanitized
and ready for production.

Now let's go meet up
with Andy.

-[Andy] Welcome, Greg.
-Thanks, Andy.

-Noe, thanks a lot, man,
this has been awesome.
-Have fun.

All right, Andy, so now,

the logistical system
that Domino's has put together

in order to get your products
into the stores,

it's really impressive.

And I wanna know
exactly how it works.

So every day we take orders
for about 150 stores,

and we have
about 150 different products
other than just dough

that comes out of the center.

So all the pizza ingredients,
all the pizza toppings,

everything that is
in a Domino's store,
they get from us.

Now in order to do that,

we have to pick it
and load it efficiently.

Part of what helps us
is using these carts
over here.

Everything comes on wheels,

and once everything
gets picked,

as you can see here
on the floor,

we have all these
staging lanes lined up.

They're numbered
one through 15.

So one equals the first stop

or the first store
on our route,

and 15 would be the--
the 15th store on the route.

All right.
So what's the next step
in this process?

Really glad you asked, Greg.

Got a couple more carts here
that need to be loaded

and then delivered
to the store.

So it'd be great
if you help with that.

But you need
to put on a uniform
to look the part.

All right,
I guess I'll be back
in a minute.

-Carlos, you ready?
-[Carlos] Yes, sir.

[Carlos] Ready to make
some deliveries?

-Absolutely.
-[Carlos] Let's go.

[Carlos] Thank you
for loading the truck as well.

-[Greg laughs]
-[Carlos] You got it secured,
right?

-[Greg] Absolutely,
everything's tied down...
-[Carlos] Oh.

[Greg]
...and everything is safe.

- I think we'll be good.
-[Carlos] Awesome.

[Greg] Well,
where are we heading to first?

Wisconsin.

-Uh, we'll be up in Kenosha.
-[Greg] Okay.

And we'll working our way down
from Kenosha down.

[Greg] How many
deliveries do you make
in a typical shift?

[Carlos] Anywhere between, uh,
10 and 12.

-Okay.
-[Carlos] Ten
and 12 deliveries.

The beginning of the week
will be a lot lighter...

-[Greg] Uh-huh.
-...versus the end
of the week.

Obviously, uh, Domino's sells
a lot over the weekend.

About how many trucks
go out every day?

I think there are up to, uh,
50 drivers now.

-[Greg] Wow.
-[Carlos] Yeah,
it's just Domino's--

[Greg] And that's just
from this center?

[Carlos]
They're just for this center,
yeah.

There's always a truck
on the way there,

-to make sure
you get your pizza, right?
-Absolutely.

Uh, a lot of people
don't think about the truck.

But the truck
is the most important part.

[Greg] It seems as though
everybody that works for,
for Domino's,

at least everybody
that we've met in the center

appreciates what
everybody else in the center
does.

[Carlos] Oh, it's a--
It's a family.

You know, we all, we all--
Everybody gets along.

We all work together
to make things better.

[Greg] The pizza industry
a $40 billion a year business.

And Domino's is helping
satisfy that hunger.

I'm heading
from the supply chain center

to the Munster, Indiana
Domino's store

where we are going to drop off
everything they need.

-[Carlos] We'll set 'em up
right here.
-[Greg] All right.

[Carlos] Well, Greg,
you did a great job.

-Thanks for your help.
-Thank you, Carlos.

-You ready to make
some pizzas?
-I am.

[Carlos] All right, well,
Brittany will take over.

All right, Brittany,
let's get going.

[Brittany]
All right, let's go.

Before we get started,

put on a uniform,
put on an apron,

-and I'll see you out there.
-All right.

-Okay, so,
teach me how to make a pizza.
-Awesome.

First we're gonna get
the cornmeal out.

So if you wanna get
a little scoop...

-All right.
-...and set it right up here.

[Brittany] Perfect.

-Next we knead the dough.
-All right.

[Brittany]
So we're gonna coat both sides
in this cornmeal here.

All right,
then we're gonna start
creating our edge.

So you're gonna hold
your fingers together
like this.

And then about a half inch
from the edge,

you're gonna go around.
We're gonna create
that pencil thing rim.

And then now we can go
into the stretch.

So you're gonna cup your hand

and then stretch
with your other hand.

So keep going
until we're at the size
of about a medium screen,

which is 12 inches.

So we're gonna drape it
over the back of your hand,

just like that.

Get a good grip on that center
underneath it,

and then drape it
right over your screen.

Let's get some sauce on it.

-So we're gonna take
this spoodle here...
-[Greg] All right.

...which is basically
just a flat-bottomed ladle.

Dump that sauce
right in the center.

You're gonna hold it down
flat and firm

and spread it out

until you get to about
three quarters of an inch
from the edge.

There you go.

[Greg] All right.

[Brittany] Flat and firm.

Great.
Let's get to the cheese.

All right.

[Brittany] All right,
so we're gonna weigh out
five ounces of cheese here.

We hold our hands
high up

so we can get
really good coverage
on the cheese here.

-[Greg] Gotcha.
-[Brittany] Awesome.

[Brittany] We know
how much pepperoni to put
on here

by looking at this job aid
right here.

You're doing a beautiful job.

[Greg chuckles] You did that
way faster than I'm doing it.

-[Brittany] I believe in you.
-[Greg laughs]

[Greg] Excellent.

[Brittany] All right.

You set yours
right next to mine.

Done.

[Brittany] If we were
clearing these off the screen
right now,

we would just hit this
"carryout" clear item,

or for "delivery" clear item
over here off these bump bars.

And six or seven minutes
later,

we have fully cooked pizzas
on the other side of the oven.

[Brittany] Exactly.

Brittany, thanks a lot,
this has been great.

I'll see you
on the other side.

[Brittany]
Buckle up, drive safe.

Ready to go
on your first delivery?

-Absolutely.
-All right, let me
show you something first.

Next to the drivers name,

it's gonna be either orange
or blue.

If it's blue,

that means that
they're on the way
to the delivery.

If it's orange,

then they're on the way
back from the delivery.

It lets the store know
that we're on our way back,

they can load
the next delivery.

-Are you ready to go?
-I'm ready.

Well, you can't wear an apron.

Can you put a coat on?

[Greg] You take this,
I'll take that.

-All right, let's go.
-[Greg] Let's go!

[Carol] Driver out.

[Greg] So tell me about
the fleet of electric vehicles

that Domino's is using
for their delivery system now.

[Carol]
So Domino's is the first brand

that committed
to providing opportunities
for delivery drivers.

So our franchisee committed
to buying more than 50
electric vehicles.

So now using the app
as we are right now

to-- to make a delivery.

Everybody's in sync.

There's lots of communication

between everybody
that's involved in this chain.

[Carol] Absolutely.
So right now,

the customer
that we're delivering to
knows where we are,

the customer knows
how many minutes
till we get there.

Uh, the customer
also at the store level

knew who took the order,
uh, who made the order

and then who did
a quality check on the order.

[Greg] Right.
Well, as we saw
in the supply chain center,

there's a, a real, uh,
sense of ownership

with everybody who works
at every level
of the operation.

Here we go, Carol.

-[Carol] Hi, how are you?
-Hello.

-[Carol] You placed an order.
-Yes, I did.

All right.

Here we go,
one pizza hot and fresh.

-Thank you.
-[Carol] Thank you so much.

-[Carol] We appreciate
your business.
-Thank you.

-[Carol] Call us again.
-Always, thank you, guys.

-[Carol] Okay, thank you.
-[Greg] Have a good night.

-[woman] You too as well.
-[Carol] Have a good night.

All right, Carol.

I gotta get outta here
and get back to Inventionland.

-But...
-Okay.

I have got to get one of these
for George.

-Can I do that?
-Absolutely.

[Greg] Get me to the airport.

[Carol] All right, let's go.

[George] Hi, Kate,
welcome to Inventionland.

-This place is amazing.
-[George laughs] Thank you.

-Please have a seat.
-Thank you.

Well, I'm hearing
some great things

about what's going on
in Indiana.

This new supply chain center?

Yes, our new
supply chain center in Indiana

is state-of-the-art
technology.

We're doing incredible things.

We even have robotic arms

that make the process
more efficient and--

You got it, it's right here.

Striving efficiency
and just a better experience
for our team members.

-[George] Mmm.
-We also have
a spiral chiller...

-Okay?
-...which allows us to do
the perfect proofing,

and bring the temp down
on our dough.

It's pretty incredible to see.

It's four times faster
than when we used to do it
manually.

So you're not freezing dough

and shipping it
all over the world?

Never frozen,

always fresh dough
from Domino's.

[George] That's great to hear.

We also have been working hard
to get the word out

about a myth
that we need to bust,

which is that
you can't recycle pizza boxes

when there's grease on them
or there's food left over.

And I'm here to dispel that.

You can still recycle
those boxes.

We've done the research.
It's absolutely fine.

Well, that's good to know,

'cause I thought that--
I believed that myth, so.

You're not alone.
I'm glad you know now.

I will recycle from now on.

-That's great.
-Awesome.

Now I'm also hearing
some whispers

about this new
pinpoint technology.

What's that about?

[Katy] Yeah,
the rumors are true.

We've been working hard
on developing technology

where you can drop a pin
almost anywhere you are.

Think if you're at the beach,
or you're at campground,

or you're at the park
and there's no address,

now you're gonna be able
to drop a pin

and our delivery driver
will deliver right to you.

That's great.

I get hungry
just about anywhere.

-[laughs] So that's good.
-Me too.

All right, so.

Uh, maybe you could look
into the, uh,

the pizza crystal ball there,

and tell me a little more
about the future

of pizza manufacturing
and delivery.

That is so cheesy.

-But I'll go with you.
-[George laughs]

Uh, the future of, uh, pizza

and our operations
and delivery is very bright.

I see a lot of opportunity

in logistics and efficiency
and automation.

Also see a lot of opportunity
in unleashing our data

to do more
predictive analytics...

-Mmm.
-...and really kind of predict
what consumers want.

And everything
in the delivery space,

from automation and you know,
selfless driving cars,

I think that's the future.

And my gosh,

maybe we'll even be doing
drone deliveries one day

to again, be relentless
about delivering the best
customer experience.

Well, I can see
you have the future

firmly in your hands there,
Kate.

I have a question for you,
though.

Ah, what's your question?

So did you just ship me a box?

[Kate] I did,
I'm so glad it came.

[George] It did.
And it has one of these
in here.

Yes, this is a car topper.

It is an innovation
Domino's came up with
years ago.

-[chuckles]
-Right?

Other places, taxi companies,

and pizza companies
use them today.

And it lights up.
It's kind of cool, right?

It is really cool.

I-- I'm gonna put it
in our museum.

[Kate] Fantastic.

Well, I've gotta get out
of here.

But I wanted to also bring you
Domino's for lunch.

I have some pizza for you

in our newest
product innovation.

-Okay?
-Loaded tots,
Philly cheesesteak flavor.

-Ooh, that sounds good.
-[Kate] Yeah.

So I gotta catch a plane,

-but great to see you.
-Thank you.

Thank you.

-[George] Safe travels.
-Thank you.

[George] Oh, [chuckles]
look at that.

Mmm.

[chuckles]

Way to go, Kate.