Three people, one spreadsheet, a lot of receipts

Marisol started Domino's Menu Guide in 2021 for a fairly unglamorous reason: she was tired of watching friends overpay for pizza. Before that she spent nine years inside delivery-heavy kitchens, first as a shift lead in a college-town store that pushed 400 orders on a home-game Saturday, later as a district trainer walking new managers through labour targets, oven timings and the maths behind a bundle.

That background shapes everything she writes here. When a chain rolls out a new mix-and-match structure, she doesn't just report the headline number — she builds the same order four different ways and compares the subtotals. She keeps a spreadsheet of every receipt she and the team collect, which is where most of our "this looks cheap but isn't" findings come from.

Marisol handles menu analysis, price research methodology and the editorial standards that keep this site honest. She reads every article before it publishes. If a claim can't survive a receipt, it doesn't run.

She lives in Columbus, Ohio, cooks Neapolitan-style pies in a backyard oven on weekends, and still argues that a properly made thin crust beats anything stuffed.

Devin came to food writing sideways. He trained as a data analyst, spent four years in retail pricing, and got curious about why the same pizza could cost eleven dollars on a Tuesday and nineteen on a Friday. That curiosity turned into a newsletter, the newsletter turned into freelance work, and in 2022 he joined Domino's Menu Guide to run the deals desk.

His job is unglamorous and genuinely useful. Devin logs promotional structures as they appear, notes how long they tend to last, and models what a typical family order costs under each one. He's the reason our coupon pages carry warnings as often as they carry praise — plenty of "deals" are only good if you were already ordering three items, and he'll say so.

He also handles our rewards coverage, which means he has read more loyalty-programme terms and conditions than any person should. Ask him about point expiry and settle in.

Devin is based in Austin, Texas. He orders pepperoni with jalapeños, which he insists is not a controversial position.

Hannah is a registered dietitian who spent six years in outpatient clinical work before deciding she'd rather meet people where they actually eat. Her view, roughly: nobody orders delivery pizza expecting a health food, but plenty of people would like to make a slightly better choice without a lecture attached.

At Domino's Menu Guide she writes the nutrition and ingredient coverage — what's in a crust, how topping choices move the calorie count, which items tend to carry the heaviest sodium load, and how to read an allergen chart properly when someone at the table has a real restriction.

She's careful about scope. Hannah writes general nutrition information, not medical advice, and she's the first to say that anyone managing a serious allergy should confirm details directly with the restaurant rather than trusting any third-party site, ours included.

Hannah works from Portland, Oregon. Her order is a thin-crust veggie with light cheese, and she'll defend it against all comers.