Check out the latest pizza trends at Expo Las Vegas
USA TODAY’s James Powell was at the International Pizza Expo to learn about the latest trends in the pizza industry.
LAS VEGAS — Sin City briefly became pizza capital when it hosted the 2026 International Pizza Expo.
The sauce and dough trade show, which ran from March 24 to March 26, attracted pizza suppliers, vendors, and pizza restaurant owners from around the world. The 42nd annual event included a keynote address by Michelin-starred chef Wylie Dufren of New York City’s Stretch Pizza, coaching sessions on the business and culinary aspects of restaurants, the International Pizza Challenge and the World Pizza Games.
“It’s a great opportunity to network, bring people together and learn a lot about the latest trends,” Jeff Markoff, regional commercial chain sales director for Rich Products Corporation, told USA TODAY at the Las Vegas Expo.
Here’s what you need to know about what’s coming to your local pizzeria at Emerald’s International Pizza Expo event.
Restaurant owners are starting to embrace AI
Josh Keown, senior creative director at Pizza Today, told USA TODAY that integrating artificial intelligence into the pizza industry is a “top priority” for restaurant owners.
“AI-powered ordering systems are going to be huge,” Keown said.
Pizza Today’s 2026 Pizza Industry Trends Report found that nearly 5% of restaurant owners surveyed have invested in “artificial intelligence (AI) voice or chat ordering” in 2025. This number is similar to the percentage of pizza restaurant owners who have invested in “all-in-house delivery,” but higher than the percentage of survey participants who purchased an automated inventory management system (4.1%).
Independents emerge as chain stores face headwinds
Keown said while some chains have faced financial headwinds and store closures, independent pizzerias are gaining ground.
The report estimates that 45% to 60% of the total pizzeria market is made up of independent restaurants, and research shows that independent restaurants are in a strong financial position.
“Participating independent pizzerias are wealthy, with more than 20% reporting annual gross sales of more than $2 million and nearly 42% reporting sales of $1 million,” the report said.
But what’s going on with pizza?
For consumers, trends in the pizza sector are following trends in the food industry.
The Pizza Today report said the “protein craze” is driving demand for meat toppings, with chorizo and brisket among the new toppings pizza parlor owners are likely to try on their pies this year.
“Meat has come back in a big way,” Keown said.
Both Keown and the report said hot honey is also becoming popular as a topping, along with other spicy additions like Calabrian chili.
“The dominance of spicy and sweet seasonings continues to grow and is widely adopted across all sectors,” the report said.
Keown added that the restaurant offers multiple types of pizza to meet the ever-increasing customer demand. The restaurant makes “everything from Detroit to grandma (to) Sicilian,” he said.
