What is fading, what is returning, and why it matters.
Which pizza styles are rising, how younger customers find and judge a shop, and where independents stand against the chains. Every trend here gets read against your oven, your crew and your margin.
Scope: Design, menus, consumer behavior, pizza history, shop culture
Domino's, Little Caesars and Pizza Hut have all put a pizza-for-one on the menu, and the dipping cup has become a product of its own. Both can raise your check average, but only if you price them by the order, not by the inch or by habit.
TikTok is Gen Z's top way to find a restaurant, fewer than half of them always tip at a sit-down table, and they're the most likely to leave disappointed by the food. Three cheap changes that meet them where they order.
The pans cost less than a case of cheese. The dough system, the proof window, and the deck space are the real invoice — here are the three conditions under which they pay.
Carryout is beating delivery, Detroit style is ascendant, ghost kitchens are gone, and the value war has a premium twist.
Get our free one-page cheat sheet: 15 benchmarks for prime cost, labor, delivery and rent, each with its source and a blank for your shop’s number. Print it and keep it by the office desk.
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