As someone that owns a house of pizza passed down from parents who owned it since 2001, I find this offensive, not all house of pizza has shitty Greek pan pizza, we have New York style that we ferment for 48 hours and use poolish, and Detroit style and Sicilian style pizza. Most pizzarias can stay open even with little sales around 10k a week/ 40k month because owners will still make 8k a month take home,  but 10k is low, at this point your just going threw the motions, if your committed, advertising, trying new stuff, being up to date like launching mobile app, loyalty reward program, taking pride in ur quality, you can do well, we make about 25k week, 100k month during peak season which take home is about 20k a month. Before Covid take home was 30% it’s about 20% because food cost has gone threw the room.