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 (, 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 ( in Denver earlier this year. And leading the offensive were Scott and Ally Svenson, who co-founded Seattle-based MOD Pizza ( 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 Let’s get started!

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

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 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 ModuleShow Tags Edit ModuleShow Tags

Related Articles

Lovin’ your oven: How to make sure your pizza oven matches your store concept

Looking to open a new concept or expand your operation? Here’s what you need to know to find an oven that perfectly fits your needs.

Pride of the Yankees: How a pair of New York transplants put a tiny Mississippi town on the world’s pizza map

In the Mayberry-like hamlet of Sardis, Dutch and Rebecca van Oostendorp have used the power of pizza to revive smalltown values at TriBecca Allie.

Sweet talk: 5 can’t-miss ways to sell more desserts at your pizzeria

Forty percent of consumers say they eat post-meal desserts at least twice a week. Here’s how to hit that sweet spot in sales.

Check out these 5 ways to fight a sale slump

When sales suffer due to seasonal changes or a new diet craze, you don’t have to go down without a fight.

How to make your wine sales shine and create crowd-pleasing pizza-wine pairings

Tracy Morin explains how to sell more wine and more pizza at the same time.

Industry experts explain how to find that must-have insurance policy to protect your pizzeria

Without insurance protection, one lawsuit resulting from a food-related illness or a delivery-related accident can shut your pizza shop down forever.

You can buy pizza, gas, fireworks and more at Anthony’s Food Shop in York, Maine

Anthony’s combines the distinctive coziness of a mom-and-pop shop with the striking attention to detail of a chain restaurant.

Since 1958, Corsi’s has relied on the personal touch to build a loyal following in Livonia, Michigan.

Founders Rocco and Adelia Corsi started out with a one-acre garden for their fresh produce and developed recipes through painstaking trial and error.

Use these 7 tips to build cross-promotional partnerships for publicity and profit

Think about teaming up with another local business to save marketing dollars and target new customers.

From Memphis to Shanghai, the PMQ crew is always on a mission to uncover new moneymaking ideas and document milestone events.

PMQ pigs out at Hog and Hominy in Memphis, journeys east for the Summer Fancy Food Show and visits with Alex Contreros at Sal’s Pizzeria in Washington, D.C.
Edit Module
Edit Module
Edit ModuleShow Tags Edit ModuleShow Tags Edit Module