Scale horizontal... they charge enough to do so
Or simply take away the customization and work on a forecast and queue. Pre-made doesn't have to be low quality. You just keep the time between bake and serving low. Focus on 'personal size' portions that allow you to amp up the # of units while reducing the loss from deadheads.
Considering they are already working on 'deliver to table' systems, no need to try to turn an order around in 2mins while they stand at the table if you wanted to goto a customized menu too. But stick to the usuals.. or limit to toppings that can be added and reheated quickly.
All very true but the making of dough etc for that scale of volume is the labor they don't want to spend as it is labor intensive.
Any frozen pie shell you can buy is poor quality and the co oanynthey use is actually the best of the best in the industry for pizza products. For frozen quality.