The 2014 Pizza Power Report

Loaded with facts and figures and spotlighting the hottest pizza trends, PMQ’s state-of-the-industry report provides an in-depth survey of the wide world of pizza.



(page 1 of 4)

There’s an invasion under way in the pizza industry. Everyone from baristas to burger chefs, it seems, wants a slice of the action. The founders of Wetzel’s Pretzels, for example, put their own twist on pizza last year with Blaze Pizza (blazepizza.com), while Chili’s Grill & Bar rolled out a line of pies and flatbreads in early 2013. Smashburger founders Tom Ryan and Rick Schaden launched Live Basil Pizza (livebasilpizza.com) in Denver earlier this year. And leading the offensive were Scott and Ally Svenson, who co-founded Seattle-based MOD Pizza (modpizza.com) in 2008 after making their fortune with Seattle Coffee Company in the United Kingdom.

For independent operators, all of these big names—and the big bucks they attract—add up to stiffer competition at the higher end of the market. But this trend also reveals something about consumers’ tastes—more discerning, increasingly sophisticated, and, yes, a little pricier than you might expect. People still like inexpensive, quick-service pizza, and they still enjoy the upscale “slow food” experience, but there’s an in-between niche—called “fast casual”—that’s ripe for exploitation. Where do you fit in?

By reviewing the past year’s overall numbers and examining the trends in some detail, the Pizza Power Report has been designed to help you plan for a more profitable 2014. We’ve culled data from a range of key industry sources, including CHD Expert, Technomic, Mintel, the National Restaurant Association (NRA), Euromonitor and RestaurantData.com. Let’s get started!

34% of diners are willing to pay more for gourmet ingredients, compared to 26% in 2010.
—Technomic

Predicting Pizza

It has been particularly difficult this year to estimate the pizza industry’s growth because our sources have not been unanimous in their analyses. But after weighing a wide range of factors, PMQ is predicting a modest increase of 1.16% in overall pizza restaurant sales for 2013. Bear with us for a moment, and we’ll explain how we arrived at that figure.

Technomic’s figures indicate a sales increase of 4.75% for the Top 50 pizza chains for 2012. CHD Expert, on the other hand, showed a 2.4% decline in total pizza restaurant sales for the year ending October 1, 2013. Also weighing in on the subject was Euromonitor, which predicts a 4.04% increase in pizza sales in North America (including Canada) for 2013. PMQ also took into consideration CHD Expert’s report on the rate of pizza store openings and closings between October 2012 and September 2013. In the latter case, we have reasoned that there was not a substantial difference between the open/close rates of independent pizzerias vs. chain pizza stores for that period of time—both chains and independents added and lost stores at a roughly equivalent proportion. Finally, we also factored in data submitted by industry researcher Keith Gellman from RestaurantData.com. His research shows that, as of November 1, 2013, there had been a record number of pizzeria openings. Additionally, Gellman’s data shows that pizza store openings have increased by an average of 13% per year since 2011. Gellman also estimates that nearly 10% of all restaurant openings are now pizza concepts.

With these positive projections in mind and since the increase in the Top 50 chain sales would strongly suggest a roughly equal increase in independent sales, the staff at PMQ is splitting the difference between the reports of CHD Expert and Technomic, thus arriving at our prediction that, when all the numbers come in, total pizza industry sales in 2013 will have grown by 1.16% compared to 2012.

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Wired for success: How Venezia’s New York Style Pizzeria uses online ordering to boost check averages

After adopting online ordering in 2013, Dominick and Jaime Montanile say their five-store operation processes 8,000 online orders a month.

Pizza Power 2017 - A State of the Industry Report

To survive in a fiercely competitive market, pizzeria operators must adapt to a rising demand for delivery, ease of ordering and “clean” ingredients in 2017.

Is it time to consider partnering with a third-party company to offer pizza delivery?

The owner of Tampa’s Precinct Pizza weighs the pros and cons of using an outside delivery service.

Flavor faves: Should you add a little kick to your pizza crust?

Flavored crusts meet customer demand for variety. So why are they relatively rare in pizzerias?

PMQ editors hit four amazing pizzerias in two cities this fall.

Liz Barrett and Tracy Morin visit Vesuvio, Frank’s Pizza House, Talulah’s Pizza.Bar.Bread and Porta.

This new technology lets pizzeria operators blow the whistle on sneakily inflated food prices

CherryPickPrices.com helps you get the best food prices with the least investment in time and money.

Peace, Goodwill and Pizza

We at PMQ never cease to be impressed by the generosity of the pizza industry during the holiday season.

With plastic gift cards, you can finally stop giving away your pizza for free to local nonprofits!

Cards for PSI Plastics have a perceived higher value than paper, allowing pizzerias to give back to the community without losing money.

Here’s how to protect your pizza from the deadly “slide-to-the-side” problem during delivery

The Pizza Seatbelt is a raised and angled platform that keeps delivery pizza level as it’s being transported to the customer’s door.

Stanbridge Group believes every business should consider using outside expertise to grow

Founded by a former pizza chain owner, this high-level think tank can help your pizzeria map a course to success.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags