Matt the setup looks great --- very upscale-- and I think the pies look less dry when the photos are enlarged.
Looks like you have a 14-15ish year old helper? --- My son (almost 14) is itching to do some sort of pizza business venture and I'm hoping to help him realize that (on a much smaller scale) sometime soon! How involved in the process is your "helper" at this stage in his professional pizza career?
Our staff is comprised of mostly 14, 15 and 16 year olds. I was very, VERY hesitant at first to have them on staff. While the learning curve with them is a bit longer than a skilled kitchen worker, they have done a fabulous job. They don't have any real responsibilities, business wise, but they are in charge of topping all the pizzas, loading them in the oven, cutting and serving. A couple of them can even bake if need be.
Before each service I will make one of each pizza on the menu, to show them quantiy, quality and presentation. We will discuss the ingredients for the night, try anything that might be new on the menu is if asked by a client they can explain it, and then it's off to the races.
Let me know if you have any more questions.