Let’s wait and see. I used to actually like the “pizza” at the skating rink.
I’m pretty confident that this would actually not be bad. While not currently doing so, I have worked in the restaurant business for many years, including being a GM over stores of a gourmet pizza company (Our pizzas were in the $17 [small]-25 [large] range).
We used sourdough, made fresh everyday, and even with the crust being one inch thick, a top line convection oven could cook them in 4 minutes. I personally think an 8 min pizza in a slower oven was better, but I’m a bit of a pizza connoisseur (Eaten literally thousands, and at two points in my life for 3 meals a day spanning years).
In any event, I could hand make a pizza with exact weight measurements (all our topics went by weight) in under a minute (remember years of experience), and have the entire thing ready to go in under 6 minutes. Now, I’m not a machine, but using an infrared oven, and mechanically measured toppings (these are probably frozen, or would have to be changed out all the time), I have no problem believing that to the average person, these pizzas COULD be top notch.
Even if imperfect, all I’m saying is that it’s entirely doable. Our cheesy breadsticks were only 2 min in the oven, and a phone order could easily take 5x as long to place than than to make, with an indecisive customer. I can see this as potentially taking off. I’d even try them, heck, and I have pretty high standards, lol.
Whoops, I just saw the video, and the toppings are NOT frozen. That would require a ton on maintenance, so I guess it would have to been in a really high volume/traffic area!