I’d give it a shot.
Though it does bother me in a couple of ways. First off - can it do as good a job as a stone based, wood fired oven? That gives a flavor that nothing can beat so far.
Secondly - the economy is already in the toilet. This machine pretty much requires one attendant to do the refilling and bus the tables between times, and that’s it, as opposed to the 5 or 6 needed in even a basic pizza place. Kid’s have a hard enough time getting into employment now.
I don’t think it’s intended to take the place of a pizza restaurant. It’ll probably be used on campuses, office buildings, military posts, offshore, sports and entertainment venues, factories & warehouses and fairs and festivals.
In principle I have no problem with machines like this...I do wonder how they keep all the components sanitary over the 100 serving service period. Never cared for salmonella on my pie although pepperoni and Italian sausage are good.