Creating the perfect Crust

Costa Anastasiadis opened the first Crust Gourmet Pizza store in Annandale, Sydney as an independent boutique gourmet pizza outlet that was targeted at the discerning, affluent local market.

The aim from day one was to produce high quality and irresistible pizzas, provide a high level of customer service and achieve significant delivery efficiencies that would deliver superbly cooked pizzas to our customers' homes.

From day one, the response was phenomenal. And while Crust fast food franchise is rapidly growing, we still hold firmly to our original roots of quality pizzas, excellent customer service and quick home delivery.

When Crust Co-founder, now General Manager, Michael Logos' store in Melbourne's Richmond repeated the Annandale success, the pair realised that Crust was destined for a much bigger and very exciting future.

Crust take away franchise then expanded its management team, bringing on board Terry Anastasiadis, a degree-qualified accounting and finance specialist, and Peter Koutsovasilis, whose broad business experience includes wholesale and retail food operations and the building industry.

Pooling their skills, the Crust pizza franchise management team further developed the business in the critical areas that would make their brand a national winner:

• Refining the Crust base from a 3rd generation recipe, and devising an innovative range of toppings that would instantly appeal to the Crust target market
• Developing a production system that delivers volume without compromising quality
• Achieving fast, efficient delivery to maintain high pizza quality
• Designing a very strong, growing Crust brand identity
• Creating an inviting, appealing store design that quickly attracts customers inside
• Setting exemplary customer service standards
• Custom-designing POS systems that simplify business management and deliver a very strong bottom line