In 1966, Mike was joined in the business by Bill Scuglik, his son in law. Bill was a perfectionist, made many of the pizzas and ingredients himself, and personally inspected every pizza that came out of the oven, creating the reputation for the quality that Mike's is famous for. Under Bill's direction, each member of the team specialized in one aspect of the pizza making process and didn't move on until he had mastered it. Bill was always attuned to what the customers wanted and introduced the delivery service shortly after joining Mike's. In 1969, Dave LoBue, still in high school, joined the team. When Bill retired in 1973, Dave became partners with Mike. That partnership saw as low but steady growth until Mike's death in 1986. In the years that followed, Dave looked for ways to expand the business, replacing all of the equipment with higher production models and replacing the handwritten order system with computers. The computers greatly sped up the time it took to place an order and because the computers retained repeat customers and their last order, many mistakes were eliminated. The customer data base is updated daily and has about 70,000 customers, any of which can be recalled in less than 5 seconds. Orders are now taken by an ordering center that is staffed by their experienced telephone staff. Once of the secrets of Mike's phenomenal success is the expertise of the staff. LoBue realized early on that the quality of the product depended how well that product was made. The average employee at Mike's has more than 10 years experience.

In 1991, LoBue became business partners with his then manager, Katy Rossi, so that the business would have an on-site owner at all times. Katy started at Mike's when she was 16, 36 years ago. Mike's is the only job she'd ever had. She runs many of the day-to-day operations of the business and has brought a devotion that has been instrumental in the success of Mike's. LoBue does much of the accounting work, ordering and maintenance of the equipment and computer systems. He also received his Mater's Degree in advertising and designs most of the advertising for the store. They are assisted by their managers Jaun Castrejon, Hector Cruz, and Casie Jensen, who have a combined 50 years experience.

In 1996, the oven space was doubled with the addition of the state of art Middleby-Marshall ovens. In 1998, they bought the building and immediately added a dough making prep area. In 2004, a second pizza making line and a revolving oven was added to speed up the deliveries. Last year, Mike's added an additional 800 square feet of refrigerated storage to the store to accommodate the ever increasing business. They also renovated the ventilation system and makeup air and replaced the conveyor ovens with the latest computer controlled ovens from Middleby-Marshall.

Although Mike's Pizza has made great strides to improve service, demand is so great that during peak times, especially weekends, there is a wait. The next challenge is one that most business envy.