Thanks for this article Norma. It always amazed me that they never franchised out and expanded. I understand some people are happy running a small business and having a few stores. However, If this were my brand I would have tried for 500 shops.
What's surprising is that no one is able to get the recipe from some employees that have worked there? For a relatively low level position (tossing pizza - sorry if I offended anyone) even if they sign NDA's I'm sure it would leak over the years.. and I doubt they have a centralized kitchen that holds all the recipes. Maybe I'm wrong here..
I really don't know why they never franchised out or expanded more. From the one other article I linked and what it said about Duke Mack. Duke had bigger ambitions though, and as the numbers of Atlantic City casinos increased, he decided to open a business on the Atlantic City boardwalk, but it wasn't just a pizza shop, it was also a bar and restaurant - Duke Mack's. It became one of the most popular places in Atlantic City for many years.
Eventually Vince Mack left Ocean City and moved to Atlantic City where he worked making pizza for awhile and then retired, enjoying life as a man about the boardwalk before he too passed away.
Joey Mack did leave Mack's and I am not sure what happened that he did that (I think it was some kind of falling out). I did visit Joey Mack's in Philadelphia one time at Reply 29 http://www.pizzamaking.com/forum/index.php?topic=19792.msg194202#msg194202
You can see Joey Mack's pizza are not like Mack's and Manco & Manco. I would have thought Joey Mack's would have made pizzas exactly like Mack's, but that was not the case.
I don't know if you saw where I visited Joey's in Hamilton, NJ at Reply 13 http://www.pizzamaking.com/forum/index.php?topic=25251.msg254875#msg254875
In my opinion I would rate Joey's Pizza over Mack's or Manco & Manco. Joey's started out as a Marcuca's (also from Trenton, NJ) and then transferred to the Jersey shore. http://www.marucaspizza.com/
Grotto Pizza is also very similar http://www.grottopizza.com/
Grotto Pizza did expand more than Mack's or Manco & Manco.
I really don't know who makes the dough at Mack's or Manco & Manco, or what their formulation is for their dough, but a very similar tasting pizza can be made. The sauce is known and the flour is a high gluten flour. Maybe there are recipe leaks that are not known. Mack's and Manco & Manco do have an advantage from being in business for so many years and having a following of customers for their pizzas. They are also at the shore where many people go for vacation.