Your buddy finally settles on her business passion and decided to open a pizza restaurant. She has been researching and testing for several years until she perfected her unique dough recipe that is fluffy, tasty, gluten free, lactose free, vegetarian, and totally organic with no added "unnecessary" growth hormones. She also uses fresh organic ingredients and has several recipes that cater to various di$$tary restrictions$-$diabetic diets, vegan, Halal $($permissible food under Islamic law$),$ Kosher $($permissible food under Jewish law$).$ She approaches you for advice and asks you the following questions. Your job is to provide her with the best advice based on your understanding of market structure and profit maximization analysis.

What determines whether or not my product differentiation is profitable?

Because my pizzas are unque and in high demand $($I guess$),$ can I charge $$50$ per one large pizza? Why or why not?

How do I know that I am making profits after I start selling pizza?