That sort of hit me and then I thought about if the woman has no talent I wouldn't want my name involved with it.
You do want to be careful who you consult for, as their product is a representation of you. I choose my clients carefully. I go to great lengths to explain to them the vast quantity of knowledge that they're going to have to digest, and if they don't give off a vibe that they're motivated to put in that much time and energy, then I don't work with them. Typically, non obsessives tend not to gravitate towards me, so I haven't had to turn many people down.
My wife's immediate concern is that basically my lifes work in dough would be given away for song so to speak just so I could get a couple of my students employed.
If you think there's a chance that you might ever open your own shop in your area, I wouldn't train them. If they'd be located outside your potential delivery area, then perhaps you can share your knowledge (with a carefully worded non compete clause), but you really don't want to eventually compete with your own product- even if they won't execute it quite as well as you will. When the time comes to open your own shop, you want every shop around you producing a pale facsimile of what you're producing.
I can't see training someone in a few weeks to run a shop at as high a quality as I do.
The shortest training I've done was two months, and it was one of the most motivated and knowledge hungry people I've ever met. They told me they were doing edge stretches in their sleep
For a person that isn't going to devote every waking minute to it, I'd say, minimum 6 months if they don't have a lot of experience with dough.
Now, it's not 6 months of constant one on one training. A lot of it is just practice. But you have to be able to devote a day or two each week making sure they're not straying from the course.
Re; the profitability, you generally want to look at your location, map out all the pizzerias in the vicinity and do a little reconnaissance for each of them to see what kind of business they're doing. Great NY style pizza, as I've said before, is highly profitable, but if you open up in the immediate vicinity of a large number of chains that are doing very well for themselves, it might be hard for you to carve out a slice for yourself.