During the height of the pandemic, hungry and housebound customers clamored for Home Run Inn Pizza’s frozen thin-crust pies. The company did everything to oblige.It kept its machines chugging during lunch breaks and brought on temporary workers to ensure it could produce pizzas at the suddenly breakneck pace.More recently, demand has eased, and Home Run Inn Pizza, based in suburban Chicago, has reversed some of those measures. But it does not plan to lay off any full-time manufacturing employees — even if that means having a few more workers than it needs during its second shift.“We have really good people,” said Nick Perrino, the chief operating officer and a great-grandson of the company’s founder. “And we don’t want to let any of our team members go.”Despite a year of aggr …
