Armando Cordova moved from Mexico City to the U.S. at 27 and immediately jumped into the restaurant industry. After launching taco restaurants in California and Houston, he built a strong foundation in franchising and business operations. A few years later, a chance encounter with Jorge Molina, a 100% capital investor in the location and a like-minded, family-oriented entrepreneur living nearby in the Houston suburb of The Woodlands, led to a partnership that set the stage for a new chapter in both their careers.
Together, Cordova and Molina are opening three Crust Pizza Co. locations across Central Texas, beginning with Georgetown and Leander. They were drawn to the brand for its consistent reputation, strong operational support and authentic focus on quality and community. Their decision to franchise combines Cordova’s restaurant experience with Molina’s investment resources, allowing them to move quickly and confidently into expansion mode.
The pair hopes to build more than just successful restaurants. Their goal is to create workplaces where teams can grow and thrive. As they look ahead, Cordova and Molina are focused on staying true to the Crust Pizza Co. brand, the system and the values that brought them together in the first place.
1851 Franchise spoke to Cordova about his franchise journey. Here’s what he had to say.
1851 Franchise: Frame your personal story for us. What do you want us to know?
Armando Cordova: I came from Mexico City when I was 27 years old. Then I went directly into the restaurant industry. I started by opening a taco restaurant in California. Then I came to Houston to open another taco restaurant.
I guess what I would like for people to know is that I have been in the restaurant industry for around 12 years now, and that’s all that I’ve been doing. I’ve been in franchises before — I opened a couple of other franchises, and I also currently have another franchise.
1851: How did you decide a Crust Pizza Co. franchise made sense for you?
Cordova: I really like the support provided by the brand, and of course, all the reputation that comes with it. Crust Pizza Co. has a good reputation over here in The Woodlands, and we just enjoy that support and brand backing that you get from a franchise.
1851: What was your perception of franchising prior to becoming a franchisee, and what do you want people to know about franchising now that you are in it?
Cordova: My perception was that it was too expensive to pay all the fees and royalties. But my perception now that I’m in it is that it really isn’t all that much, and it really pays for all the support and brand recognition that comes with the franchise. I think it’s a great idea to start a franchise if you don’t have any issues following standards and rules. If you want to do your own thing, it’s probably not the best type of business for you.
1851: What made you pick this brand? What excites you most about this company?
Cordova: Because of the taste and the way the brand presents itself to customers. It’s a very family-oriented pizza place. They’re not trying to be this modern, eclectic type of thing — it’s just very good pizza in a very family-friendly setup, where everyone can come in and enjoy good food and something that’s quick. We chose Crust Pizza Co. because of that — the family values it represents and the atmosphere it brings.
1851: What do you hope to achieve with your business? What are your plans for growth?
Cordova: What I really like about doing business is building teams. I enjoy when a business is fruitful enough for everybody involved — everyone who’s helping out in the business — to learn and grow. That’s something I really love about business: it’s about everyone growing, not just the owner or the manager. Just a little bit for everybody.
Our plans for growth — we’ve signed up for three Crust Pizza Co. locations. Right now, we’re building in Georgetown, and we’re also building in Leander almost at the same time. We have a third one coming, probably later this year. We don’t yet know which city it will be in, but that’s our growth plan for now with Crust Pizza Co.
1851: Is there anything else about your story you want us to know?
Cordova: I have a partner for Crust Pizza Co., his name is Jorge Molina. Our project is a combination of my experience and his capital. With his capital, we were able to do this. He’s also a very family-oriented guy, and he enjoyed the brand even before we met. We both really liked the brand on our own.
We met randomly. We are almost neighbors — we live pretty close to each other — and we started working together two years ago. We decided we wanted to embark on something in the restaurant industry together. I was already in the restaurant business, and he wanted to get involved as well. So we gathered our resources and got into this — it’s been awesome.
1851: What advice do you have for other people thinking about becoming franchise owners?
Cordova: I think the mistake I see most often is people wanting to do their own thing. I don’t know why some people want to have a franchise and then try to do what they think should be done for the brand or the menu. The menu is something you just have to follow — you can make suggestions, of course, but you shouldn't try to change it on your own. So my advice is to cooperate with the brand. Provide feedback if necessary, but overall, just follow the system. That’s my advice for franchisees.
