The fact is the pizza business used to be a family run business by Italian immigrants. When their children were born here in the USA most kept it going but by the second generation most were sending their kids to college and swore they would not work as hard as they did. Now with multiple shops with the same name, it has dilluted to a big box store scene for finding and retaining employees. You no longer people raised from birth that spend a career as a pizza makers. I grew up with that the norm. This is why we stay small and pay about $30/hr to our part time (12 hours a week is the most hours we pay any employee and a total of about 30 hours a week of payroll). It is the easiest gig in food as I shop for produce/do every prep/make all the dough on my own and make every pie. They show up 20 minutes before we open, top, cut, box pies, do curbside and patio service, and clean up. If they don't catch the simple stuff we have them do in a hour, we do not keep them. The good ones are on other paths with college, career changes, and other such things that keeps them as not long-term employees. Cadillac gig for them. Rather do this any day than try to drive a nail through glass so to speak with ones that have no food intuition. Still, it is hard finding people with food intuition.