The markup and profit margins on pizza's of any type is insane. As long as the cost of the property and insurance is manageable, a store front operation type operation is always profitable. Outside of property and insurance, I don't even think it costs Little Caesars or Domino's 25 cents to make a pizza from start to finish.
Domino's ain't going anywhere anytime soon. They will always have their markets.
Boboli is good but so is DiGiorno. However they are not the same as a parlour pie, a little mix works. The frozen pizzas make the parlour pies taste better.
I worked at a pizza hut back in high school.
I remember the General Manager telling me it cost
about $2.00 for a large pizza depending on toppings.
And the cheese is the most expensive thing on the pizza.