Oh no worries on the pepperoni, I just wanted to make sure that I wasn't missing anything there. I go through all our complaints and take them pretty seriously, and do my best to make sure that things are addressed and corrected for the future.
As for the mini, they tend to press a little more difficult than the mods so tend to come out slightly wonky, and with bumpy edges like that. I will say the sauce should have been brought out closer to the edge in a few places there. We aim for a thumbnail worth of crust all the way around, and it is evident from the photo that that is larger than it should be in some places. As for the cut, though I wasn't at the store last night I do know we were training on expo, and that is the reason the cut is not the best. It's a tough position to train as we need the person there to be nailing things to provide you guys with a satisfactory product, and when training that is not always the case. Also, our mini doughs are less than half the amount of dough as a mod, but pressed to just over half the size. This results in the mini crust being a bit thinner than a mod, and it crisps up much more and is more cracker like than our normal pizzas. Personally I never get a mini as I feel the crust and dough tastes severally different than the mod size pizza.
For the mega, it is two of our mods pressed together to give it that thick crust. Because of this, our megas bubble much much more than our standard mod does. Bubbles are not a bad thing, the steam that is created within the bubbles helps the pizzas cook, but it can also create problems where it moves toppings and cheese if not popped quickly enough. We were also training an oven cook last night as it was a slower night and after talking to one of my managers who was on shift they did express that the trainee was struggling a bit to get bubbles popped before they got too big, which is likely what happened there judging by the photo.
As for the toppings, that's kind of a subjective area, as the more toppings that are on a pizza the less we put on of each so that we can create a standardized product, and not be serving these four inch thick pizzas that are more like a casserole. We have a company meeting next to discuss changes to portion sizes, and that will likely alleviate the issue you had there. But you can always request extra of a topping in the future if you feel you aren't getting an enough. We have just cracked down as a store on over portioning so that our food costs can fall more in line with where they should be.
Speaking of extra toppings, I had saw on the mega you ordered extra sauce as well as had a comment about the sauce. I can't tell from the photo whether or not you received the extra sauce on the pizza, but I can tell you some things about it that the owners don't want me to. Our pizzas do not sit or travel well, you have about a 15min window to eat the pizza before it kinda becomes a completely different product. It is one of the reasons we fought against delivery for so long, and it wasn't until COVID that we started doing it just to keep the business afloat. If I remember correctly you had ordered delivery? If wrong I apologize. But I have no idea how long that driver took to show up and grab your order, and then drive it to you. The megas when sitting will really absorb the sauce because of the extra dough, and that may explain what happened with yours, though I'm just taking a guess under the assumption that we did make it with extra sauce.
I believe the last point you made was that it tasted awful. I can't speak to this, as it's purely your opinion. We try our best to create a standardized product that looks and tastes good, but we have very little control over the taste aspect so my focus is almost purely on making sure we create a presentable product.
Sorry to throw so much information at you, but let.me know if you have any other questions or comments. I have left the store for the day, but am reachable by email and when I am in tomorrow I will reach out to our office to have your order refunded. read more