Since Dominos goes into existing areas, they usually just get to rent a “box” and build it out. I’ve worked in a few PJs and they were not set up the same. You work with the space you have.
The common theme to all of these types of places is a front counter. From the front counter, you have a dough station, a makeline, and an oven turned at a 90 degree angle past the make line. There’s a hand sink at the end of the makeline.
In front of the oven is the cut/box area. The walk-in, dish area, and storage area are hidden from sight usually. Then there’s a bathroom somewhere back yonder. The front counter has a phone station between the register and the dough station.
