LloydPans Blog Posts

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.

Behind every perfectly baked cinnamon roll or crispy tavern-style pizza is one not-so-secret ingredient: the right pan.

Whether road-tripping to a beachside getaway or just fueling up between kids’ soccer games, there's one place Americans flock to in the summer: convenience stores.

We caught up with Josh to hear about his experience at the festival, his approach to high-volume, quick-paced pizza and how LloydPans played a role.

Pepperoni is more than an ingredient—it’s a cultural shortcut to “pizza” in the American lexicon.