How big is your 'area?' 24 sounds like a pretty healthy number of pizzerias, independent or not.
What was the bake time on the 360s when you were using them?
What kind of style are you hoping to sell? The chains are all pretty much selling American Style pies, so if you've got 20 out of 24 places selling American, then I think that if you want to differentiate yourself, you're going to want to do NY. And, if you're doing NY, you do NOT want an 11+ minute bake.
Papa Johns is supposedly doing 4 minute bakes with their conveyors, but I've never seen a pizza come off a conveyor that I ever wanted to eat. Here, in the NY area, pizzeria owners with conveyors are practically spat upon. Stigma aside, I'm not really sure a truly phenomenal NY style pizza can be made in a conveyor. To really master an 'old school' NY pizza place you need a deck oven- and not just any deck- a deck that can do 4 minute bakes.