Crust Gourmet Pizza Bars has just opened its food court concept store selling pizza by the slice at Sydney International Airport. The airport opening marks the start of an aggressive expansion plan for the traditionally strip-located gourmet pizza chain and follows the concept’s introduction in Westfield SydneyÕs up-market food precinct and SydneyÕs Macquarie Centre in the past 12 months.

The pizza franchise has developed its range to suit the airport’s all-hours, transient custom. A breakfast range is featured on the menu, including the Spanish Omelette pizza featuring chorizo, feta, cracked pepper and egg, as well as muffins, wraps, croissants, coffee and tea. The quick, single serve breakfast and lunchtime trade will build on the franchiseÕs strengths in dinner-time takeaway trade, allowing Crust to serve customers at all three meal occasions.

Tim Ryan, national projects director at Crust, said “The slicery model is also attractive to prospective franchisees looking for something unique and cutting edge in high-impact retail centres, with the backing of strong brand recognition. For investors, the model requires less financial input and fewer staff resources, as stores wonÕt require a team of delivery drivers.”

Crust Gourmet GroupÕs co-founder and MD, Costa Anastasiadis, said “This new concept is a natural progression for Crust, as weÕve always been focused on changing peopleÕs perceptions of takeaway pizza. This is the next evolution of that vision.

“Many people associate pizza in food courts as unhealthy and lacking in freshness, sitting under heat lamps for hours. WeÕre turning this perception on its head in retail centres, offering a quick, freshly cooked, high quality takeaway option,“ Anastasiadis added.

Crust aims to have 10 of the “al Taglio” (pizza by the slice) stores open within the coming year, focusing on other food courts in airport locations and shopping centres nationally.