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 ModuleShow Tags Edit ModuleShow Tags

Related Articles

Cheese costs heading down

USDA projects 2015 cheese prices will average more than 50 cents per pound less than 2014

Time capsule: Home Run Inn

This pizzeria, named after an errant baseball, has hit its own home runs in the frozen-food and family markets.

Raising the stakes

Use creative employee contests as an inventive way to boost sales and morale.

Rewarding loyalty

Keep your customers coming back with a loyalty reward program.

A better barter

Using bartering in your business can help you earn more dough.

Atlanta’s pizza wars

This Southern city supports an avid and growing pizza scene, with new competition cropping up at a rapid-fire pace.

Page me

Even simple pager systems can make your pizzeria’s operations faster and more accurate.

Mile-high pie

Up-and-coming live music acts, regular specials and cracker-crust pies have kept The Walnut Room thriving since 2005.

Breaking bread

Upgrade your basics by incorporating artisanal breads and bruschetta.

Keeping receipts

Learn the rules on how long to keep your business receipts.
Edit Module
Edit Module
Edit ModuleShow Tags Edit ModuleShow Tags Edit Module