Australian Franchise News – 23-01-15
Crust Gourmet Pizza Bar’s three new pizzas are inspired by flavours from across the globe.
Crust Gourmet Pizza Bar Director and co-founder Michael Logos developed the new pizzas, combining his proven knack for predicting food trends with his passion for premium produce to create three unique flavours.
The Moorish Lamb, Sriracha Beef and Kimchi BBQ Chicken pizzas launch nationally today, each featuring slow-cooked pulled meats.
Based on the popular pulled proteins often associated with street food fare, Michael said Crust’s new range pays homage to delicious street-style food truck trends with simple, handheld food that is typically light on the number of ingredients but big on flavour.
“There’s pizza, and then there’s Crust,” said Michael.
“We have built a reputation for being the innovators in the gourmet pizza market, rewarding our culturally curious customers with our use of interesting, fresh produce to create unique flavour combinations.
“True to form, we’ve built some very punchy flavours into these new pizzas, with inspiration from modern Spanish, Moroccan, Cuban, Thai and Korean BBQ cuisines.”
At just 27 years of age, Michael and his cousin Costa Anastasiadis founded Crust Gourmet Pizza Bars after spotting the opportunity to serve a niche in the quality, gourmet section of the takeaway pizza market.
Soon the pair realised that the market was not so niche, and within ten years the cousins grew their start-up into a major pizza franchise.
Since opening its first store in 2001, Crust has become one of Australia’s leading gourmet pizza makers with outlets in every state of Australia, and Michael remains heavily involved with the brand as Retail Food Group’s QSR Divisional Director.
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