Pizza Expo is more than a trade show. In Las Vegas this year, the questions were simple but irresistible: Does pineapple belong on pizza? Where is the best slice in the hall? And what is the one piece of technology every operator should know about?
The answers were as diverse as the pies themselves. Chef James made the case for fruit-forward pizzas, from Thai mango chicken with coconut curry to cheesecake-style dessert pies topped with dried pineapple and graham cracker crumble. “For the most part, pineapple belongs on the right pizza,” he said with a grin.
Technology In 2025
Technology had its moment too. TurboChef drew crowds with its fully electric, ventless ovens, proving that great pizza does not require massive hoods or complicated infrastructure. “I’d put it up against any oven on the market,” one representative promised. For operators looking to cut costs and boost consistency, that is a hard pitch to ignore.
The real magic of Pizza Expo came in the conversations. As Shawn Walchef of Cali BBQ Media reminded attendees, the internet has become the world’s greatest trade show. “YouTube is the number one TV channel in the world,” he said. “If you are not sharing your story there, you are invisible.” After 17 years of running restaurants, Walchef has seen firsthand how digital storytelling drives growth, from a single location in San Diego to Navy bases and stadiums across the city.
AI And Pizza?
AI also entered the conversation, with new tools helping operators ask deeper business questions and uncover insights that once took teams of analysts to find. Combined with social platforms like Instagram and TikTok, restaurants now have more ways than ever to reach their guests, tell their stories, and grow their brands.
In the end, Pizza Expo 2025 was not only about what is hot out of the oven. It was about what is next for restaurants. The best flavors, the smartest technology, and the boldest ideas were all on display, reminding operators that whether you are debating pineapple or planning your next expansion, the future of hospitality is being written one slice at a time.
