Domino's CEO on improving chain's image, why it might still be able to open in Italy

The Associated Press

In this Thursday, May 1, 2014 photo, Domino's Pizza CEO Patrick Doyle answers questions during an interview in New York. After having been plagued with a reputation for tasting generic and manufactured, the Ann Arbor, Mich.-based chain has been enjoying strong sales and growth overseas boasting nearly 6,000 international locations. (AP Photo/Julie Jacobson)

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The other big market that we're not in today is Argentina. And it's almost for the same reason — Argentina is actually very heavily, ethnically Italian.

Q: Are there any patterns in what people order in different parts of the country?

A: Interestingly, pan pizza and thin crust pizza do better down the center of the U.S. Everybody eats more hand-tossed pizza than anything else. But it's particularly stronger on both coasts.

Q: There are several higher-end pizza places popping up, including Chipotle's Pizzeria Locale, which people in the industry refer to as fast-casual pizza chains. What will their impact be on Domino's?

A: If you think about what fast-casual means in the minds of the consumer, it's about better quality food and ingredients. It's about an open environment. It's still fast and convenient and still needs to be good value. We're addressing all those things.

In terms of the fast-casuals themselves, they are still very small. I am sure that somebody will break out and start to grow. But there are going to be a lot of them that are going to fail.

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