By Charlie Pogacar
If you follow me on LinkedIn, I think you’d agree with this statement: I’m not somebody who typically steers into controversy. But I think most of us have stepped in it before on social media, and I’m no exception.
Months ago I posted something that began as such: “I keep getting press releases from Casey’s that claim the c-store chain is the ‘fifth largest pizza chain in the U.S.’ I guess Target is the largest bookstore chain, too?”
I did go on to add that there was no question, in my mind, that Casey’s was a very real competitor to independent pizzerias, but questioned whether a c-store with a pizza program should be considered a pizza chain. And it should be noted that, with about 2,900 stores across 19 states, Casey’s wasn’t pulling their status as the fifth-largest pizza retailer out of thin air—that number of locations would, in fact, rank it behind Papa Johns and ahead of Marco’s Pizza in terms of largest pizza chains in the U.S.
Related: Pizza Power Report 2026: How the Top 30 Chains Are Faring in Sales and Unit Growth
It turned out that my poking fun at Casey’s claim was not popular with residents of Middle America. LinkedIn commenters told me to “do my homework” and referred to me as an “East Coast City Slicker.” I’d like to note that I grew up in a county that had one stoplight—I know rural life, I promise. But I admit that I haven’t spent much time in the Midwest, and I’ve never been to a Casey’s.
Late last fall, a story pitch landed in my inbox. It referenced the LinkedIn post before asking if I’d like a chance to chat with Tom Brennan, chief merchandising officer with Casey’s. I’d like to be clear: The story pitch was very friendly, and I actually thought it was a great way to package the idea. “Don’t think we’re a pizza chain? Come educate yourself.”
The following is a Q&A I conducted with Brennan. For my part, it helped underscore something: Who cares how something is categorized? If they’re a major player in the pizza space, that’s all that really matters. And take it from me: Folks really, really enjoy their Casey’s pizza.
PMQ: I want to first ask this: Do you think of Casey’s as a pizza place that happens to sell gas and other c-store items, or vice versa?
Brennan: Our pizza is restaurant-quality pizza you just happen to get at a gas station. In the communities we serve, Casey’s is synonymous with pizza. We truly see ourselves as a category of one, bringing together fuel, convenience and freshly prepared food in a way no one else does. We play in a lot of spaces, and that’s exactly what makes us special.
PMQ: Whom does Casey’s view as competition in the pizza space? Chains? Indies? Other c-stores?
Brennan: We continue to innovate within the convenience space, but when it comes to pizza, we hold ourselves to the standards of restaurant-quality brands. We are the fifth-largest pizza chain in the U.S., which means that we look at the larger pizza chains as our competitive set. At the same time, we also have a large footprint in smaller towns, meaning we also compete with smaller chains and indie shops as well.
One area where we truly stand apart in this regard is breakfast. Our breakfast pizza has become a staple and a real growth driver for the business. The other pizza chains don’t play here. And while we’re seeing others—primarily in the C-store space—try to compete, no other pizzas out there compare. Our combination of quality and innovation has helped establish our pizza as best in class.
PMQ: Tell me about the pride you put into your pizza program and what has established it as “best in class.”
Brennan: Pizza is the crown jewel at Casey’s. It’s what truly sets Casey’s apart and why guests keep coming back. We know how much our guests love it, and that loyalty is something we take seriously. That’s why we put so much care, time and pride into every part of our pizza program.
This means investing in our kitchens with pizza ovens in every store; fresh dough being handmade daily; a wide assortment of high-quality ingredients with our protein and veggie options; and, of course, real 100% whole-milk mozzarella cheese. Just as important, we invest in the team members in our stores who make our pizza every day. When you invest in your people, it shows in the quality of the food and the overall experience.
Our goal is to reflect the same love our guests show us back to them through quality they can count on every time.
(Editor’s note: this interview was conducted prior to Christmas 2025).
PMQ: How many pizzas per day is a typical Casey’s store doing during the holiday push, and how do managers and team members prepare accordingly?
Brennan: People make Casey’s part of their holiday traditions. For some, ordering in a Casey’s pizza is a must-do on Christmas. Christmas Day has also been ranked among our top three pizza sales days every year for the past five years, and we are expecting that again this year.
That kind of demand requires careful preparation. We work closely with our teams to ensure managers and store-level team members have the ingredients, materials and staffing in place well ahead of time. Being proactive and planning for our busiest days is essential, but just as important is setting our team members up for success so they can deliver for guests when it matters most.
PMQ: What’s your favorite pizza to order at Casey’s? You can pick more than one if you’d like.
Brennan: Bacon breakfast pizza is my go-to pizza order. I tell all first-timers that it’s a must. But you can’t go wrong with a classic cheese or pepperoni either. Our new specialty pizza menu addition—the Four Cheese—may give my top spot a run for its money.
PMQ: How does Casey’s plan to grow its pizza program?
Brennan: Growth starts with listening. We pay close attention to what our guests are telling us, and we pair that insight with the creativity of our culinary team at our Store Support Center in Ankeny, as well as our pizza pros across more than 2,900 locations who continue to push our program forward.
Each year, we even host an internal pizza competition where the best ideas from across Casey’s Country go head-to-head, and the winning pizza earns a spot in select stores. It’s a great way to not only engage with our team members but also gives us a better look at the types of flavors and pairings our guests are seeking regionally.
That combination of guest feedback, flavor innovation and frontline passion is our secret sauce for continued growth.
PMQ: What else should our readers at PMQ know about Casey’s and its pizza?
Brennan: I want to reiterate how happy it makes us that so many of our guests come to Casey’s for our pizza. Whether it’s a family bringing some of our whole pies home for dinner or people just coming in for a quick bite, our pizza is a big reason why people love Casey’s.
Charlie Pogacar is PMQ’s senior editor.
