In this episode of Take-Away with Sam Oches, Sam talks with Carl Comeaux, CEO of Crust Pizza Co., a 30-unit pizza franchise based outside of Houston. Carl has been an entrepreneur since he was a teenager and was part of the team who cofounded Main Squeeze Juice Co. back in 2017. Now as CEO of Crust, Carl is tasked with scaling this pizza brand that serves Chicago-style thin-crust pizza with a hybrid service model that thrives both with dine-in and to-go business. He joined the podcast to talk about how his knack for entrepreneurialism has given him a unique viewpoint as CEO of the business and how the partners are creatively positioning Crust as they prepare to scale it across the Southeast. 

In this conversation, you’ll find out why:

• Scalable requires simple 
• Pizza doesn’t have to be dine-in or off-premises exclusive
• The Pizza Hut of yesteryear made an impression on younger consumers
• Developing your own proprietary tech is a value add for your whole system
• The more you give, the more you receive

Have feedback or ideas for Take-Away? Email Sam at [email protected].