Alexis, welcome to the forum. Restaurant managers/owners are always welcome, and if they happen to be from NJ, that's an even bigger plus (well, for me, a fellow New Jerseyan).
What's the bake time on your NY pies? How long do you refrigerate the dough for?
How do your home pies compare to your restaurant pies? Same bake time?
You need a website
I found a menu that I'm guessing is probably dated. It gives the customer options for thick, thin and regular crust and has no mention of Trenton vs. NY (that I could find). How do you stretch the thin crust option? My local place (Morristown), when you ask for a thin crust pie, they take a regular dough ball, stretch it out and then run a pizza cutter all the way around the rim. Is that how you guys do it?