Interesting responses... I'm actually at a point where I just opened the "business" side of making pizzas, and it's definitely incredibly busy and time consuming, even for the easy 5 hours of service we do once a week...
I was looking at this as a first step towards something bigger, potentially a restaurant, but we'll see how this first year treats the business as well as my own time/perspective to see if we'll be moving forward in the future.
From my limited perspective so far (two markets), I can say that Norma is dead on... there's a LOT of time that goes into prep, getting things ready, even though we're only selling for 5 hours of one day. Picking up ingredients, prepping in the commissary, loading/unloading for the day of market, tracking sales, overall accounting, reporting taxes, etc. Even though we only sell for five hours a week, I'm probably putting in another 15 hours a week to all the background work that needs to be done.
At this point, my time is sucked dry between my day job (healthcare consultant) and the side gig... if I was doing it myself with no partners, I'm not sure I could even pull it off.... I constantly keep in mind, however, that part of the reason this is so difficult time wise is because I'm essentially working the market as a side gig, and so if this would ever go full time, I'd probably earn a good chunk of time back without my full time job... but the money is too good at my full time job, and our little pizza business isn't at a tipping point where we have enough followers to open a restaurant yet.
Luckily for me, starting a business is part of the enjoyment/drive... I love to make great pizzas and sharing them with people, and I love the business aspect of things in terms of tracking, accounting, establishing benchmarks to go after, figuring out process improvements to make us more efficient, etc.
Like I said, we'll see how I feel at the end of the season (mid-Nov) and whether the passion is still there. But for now, I'm still lovin' it!