Profitability of Mobile WFO

[smokin' elk]

I know that profitability varies by location, operation size, business model, marketing strategy, ingredients used, and a host of smaller factors.

I'm still interested in hearing the views of people who run their own Mobile WFO operations:

-How many people do you employ?
-What are your fixed costs?
-What are your variable costs?
-How many pizzas do sell per year? Do you favor top quality ingredients over mid-range ones?
-How much time per week do you devote to the business?
-Given your answers to the above, do you turn a solid profit?

I will appreciate all open responses, and any advice on mobile wood-fired profitability.

Thanks in advance!