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Nicole Bean, World Pizza Champion and industry trailblazer, is gearing up for an exciting Pizza Expo. Nicole, who will be demoing LloydPans at the show, shares her insights, experiences and predictions for the year ahead.
For Nicole, Pizza Expo is just the beginning of a whirlwind competition season. "We’ll come home after Vegas for a week, and then we head back out to Italy for the competition in Parma," she says. While Pizza Expo is a well-organized, U.S- based event with ample resources for competitors, international contests are a different story. "Expo kind of babies you in a way," Nicole says. "When you compete in Italy, Japan or Australia, you’re on your own—no shared salt, minimal refrigeration and you have to be extremely resourceful. That’s why preparation is key. If you think you need a pan, bring that pan with you."
The Role of LloydPans in Pizza Excellence
During her Pizza Expo demo, Nicole plans to highlight the versatility of LloydPans’ products. "LloydPans is a one-stop shop for everything pizza—from screens to deep-dish pans," she says. To help attendees remember her recommendations, she’s implementing a hands-on approach. "I’ll use blue painter’s tape to write down item numbers so people can easily find the exact pans they’re interested in trying."
Emergency Planning: Lessons from Experience
Beyond competition, Nicole is also leading a seminar on emergency preparedness, an issue close to her heart. "Hurricane Harvey was a wake-up call for us," she recalls. "We had employees stranded due to flooding, and one had to shelter at our restaurant overnight. That’s when we realized we needed a concrete emergency plan."
Her presentation will outline how restaurants can develop contingency strategies for various crises—whether it's natural disasters, supply chain disruptions or staffing challenges. "Every region faces unique risks—tornadoes in the Midwest, fires in California, hurricanes in the South. If you wait until a disaster happens, it’s already too late."
Trends to Watch: Automation, Vegan Pizzas and the Future of the Industry
Nicole is particularly interested in how technology and automation are shaping the pizza world. "Conveyor ovens are evolving with ceramic plates, moving away from traditional impingement ovens," she says. "I love technology, but I’m also cautious—more moving parts mean more things that can break. I like to watch new innovations from a distance before jumping in."
On the food side, she’s curious about how the vegan trend will play out in 2025. "Vegan pizza was on fire for a few years, but now it seems to be cooling off. Even big brands like Hormel have stepped back from their plant-based lines. I’m interested to see if there’s still momentum or if the trend is fading."
Navigating the Business Landscape in 2025
Beyond Pizza Expo, Nicole, president of Houston-based Pizaro’s Pizza, is keeping a close eye on the future of the business. "January was surprisingly strong for us, but there’s uncertainty with tariffs and workforce challenges," she says. Despite the challenges, Nicole remains optimistic. "We’ve weathered inflation, fluctuating ingredient prices and shifting trends before. It’s all about adapting, riding the wave and staying focused on delivering great pizza."
Attending Pizza Expo? Be sure to catch Nicole’s LloydPans demo and visit LloydPans at Booth No. 1419.
