2014 on the menu: Specialty pizzas and menu overhauls

Pizza Hut wasn't the only concept to undergo a massive makeover this year; Sbarro, CiCi's, California Pizza Kitchen and Chuck E. Cheese's also all took a page from the 'Domino's playbook.'

Pizza Hut announces complete brand, menu overhaul

Changes include new crusts, drizzles, toppings, uniforms, website and more.

The (half) year in review for the pizza segment

Digital ordering should make up more than half of sales for the bigger brands within the next year.

Kono Pizza founders: 'Unique experience will set us apart in the industry'

About 60 percent of customers at Kono's first U.S. location are reoccurring, and the brand has big expansion plans.

Zagat’s best pizzeria is all about the dough

Michael's Pizzeria's managing partner says it's 'an art' to be able to cook dough in high temperatures.

Pizza is now the second-leading gluten-free dish on all menus

On average, independent pizzas are about $2 more than chain pizzas.

Pizza concepts embrace New Year's resolutions with focus on healthier options

Vegan and gluten-free offerings have moved into the spotlight for some concepts.

Pizza experts share crystal ball predictions for 2014

Mobile ordering, carry out/delivery, transparency and customer service are on the agenda.

Pizza executives reflect on the top menu stories of the year

Customization, speed, local and gluten-free were the top buzzwords this year.

A look at the top 2013 pizza menu trends

Deep dish appeared on more menus, and 'healthy-halo' descriptors also increased.

Pizza concepts sweeten things up in October

From Papa John's 8-piece cookie to Mellow Mushroom's sundae with bacon, desserts took center stage last month.

Menu newsmakers include the chicken and the egg

Vegetables will soon be treated with the same care and creativity as proteins.

Millennials driving customized pizza concepts

Freshness is the biggest driver of menu R&D, and the most important.

Kansas concept asks fans to help create 'Wichita pizza'

Knolla's has launched a survey asking fans to select the crust type, thickness, shape and any add-ons that could define this new pizza style.

The pizza segment's menu trends of 2013 (so far)

Fast casual concepts lead the emergence of individual, customizable pizzas.

Has the pizza segment responded to demand for healthier options?

Launches during Q1 feature unique veggie toppings and 'health-halo' descriptors.

NAPICS '13: State of the pizza segment

Although it's currently on the upswing, it is likely to take the restaurant industry until 2020 to reach pre-Recession growth levels.

Gluten-free tops pizza menu trends in 2012

Chicken pizza toppings have increased 26 percent in the past three years.

Why isn’t there more pizza innovation?

There are five key innovation trends emerging from independent pizza restaurants in the U.S.

Pizza concepts broaden menus in September

Coffee platforms, breakfast and desserts also highlighted.

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