Notice the first two improvements you mention go straight at the problems I mentioned, and those criticisms weren’t just my perception, they were pretty well known as the CEC problem. Making the gummy crust a real crust and replacing that horrid fake cheese with 100% real mozzarella. It’s good that they’re catching up with the improved American pallet, now if only Peter Piper and Little Caesars (the mass market pizzas that kept CEC from being the worst) would do the same.
Why wouldn’t CEC just outsource the pizza making to Dominoes or another pizza maker?