Walter, my vision is not that dissimilar to yours. One size pizza (to this day, I can't understand why someone would opt for a small pizza when slices are available), a small place, old school feel, minimal topping choices. I don't expect to have a great deal of capital, so I'll probably have a certain amount of investor input, and I'll most likely end up taking over an existing failing pizzeria, so, from that perspective, my vision might have to bend a bit. At least, cosmetically. Perhaps when I open a second location, I might pay a bit more attention to aesthetics, but, for the foreseeable future, I don't really care where I'm making the pizza, as long as it's my pizza.
The money will be important for me, though. I will most likely be charging a bit less than my competitors, but, at the same time, I want to sell enough pies a day to make a healthy profit.