LloydPans Blog Posts

Pizza Expo may be in the rearview mirror, but your new pans are probably working harder than ever!  A couple of months ago, you packed their ovens, kitchens and prep lines with new equipment discoveries from the show, including pans built to handle serious volume and consistent baking performance.

We spoke to Serpico about the comp; his food truck that seamlessly shifts between pizza, sandwiches and bread; and catering events designed around specific dough styles.

A month out from the International Pizza Expo, the dust has settled in a good way! The LloydPans Innovation Team has had a moment, albeit a small one, to process what stood out.

In a recent conversation with LloydPans, Stephanie Swane shared insights into emerging dough trends, menu development and what she evaluates as a competition judge at International Pizza Expo.

In a recent conversation with LloydPans, Swane reflected on the growth of Women’s Pizza Month, the evolution of industry visibility and why recognizing women shouldn’t stop on March 31.

Here’s a look at what’s shaping the first part of 2026 and how LloydPans helps operators turn those trends into profitable, repeatable wins.

For commercial pizzerias, Super Bowl Sunday isn’t just another weekend: it’s the pizza holiday. With millions of Americans hosting watch parties or ordering food to go, traffic spikes, demand surges and workflow gets intense. Restaurants across the country call it one of their busiest days, possibly rivaled only by other high-volume occasions like Thanksgiving Eve and New Year’s Eve.

What these top sellers have in common is simple: they solve real kitchen challenges. Here’s a look at the top pans that you baked with in 2025.

At LloydPans, we spend a lot of time talking about innovation, craftsmanship and what’s next in pizza. Sometimes, that future looks like a 15 year old with serious confidence and a pizza topped with mango.

As the new year approaches, one thing is clear across every major trend report from Whole Foods to Mintel, Kerry, IFT, McCormick and the Food Institute: pizza and pan-baked foods are entering a new era of texture, newstalgia and global influence.