Carl Comeaux’s path to leading Crust Pizza Co. was anything but ordinary. He started his career young, working as a personal trainer while still in his teens, before moving into business ownership with ventures like Fix My Phone and Main Squeeze Juice Company. Those experiences gave him an understanding of scaling concepts, building teams, and creating systems that could grow beyond a single location. His connection to Crust Pizza began simply—he was a customer in The Woodlands who became hooked on the product and the atmosphere. That personal appreciation for the brand eventually led him to partner with the founders, stepping in as CEO alongside a leadership team where each member took on a clearly defined role: Carl overseeing vision and growth, Nick driving technology, Mark handling finance and legal, and Clint managing construction.
Once in place, Carl began tightening the operation to prepare for franchising. He streamlined the menu, trimming it from over sixty items to roughly thirty-five, keeping only the proven best-sellers. Pizza size options were reduced to two—personal and family—simplifying ordering, training, and kitchen efficiency. They tested these operational changes in Lake Charles, Louisiana, proving the model could work outside the original market. With a repeatable system in place, they were ready to take Crust Pizza beyond company-owned stores and into franchise development.
Franchisee recruitment became a key focus, and Carl identified two ideal profiles. The first was what he calls “dreamers,” professionals leaving corporate careers who had capital, energy, and the desire to build something of their own. Many came with no restaurant experience, so Crust built a training program that covered every detail from operations to marketing. The second profile was the experienced multi-unit operator—people already running local businesses like coffee shops or other restaurants—who were looking for a proven concept to expand their portfolio. These operators needed less training and could scale quickly, helping the brand gain regional traction.
Technology became one of Crust’s biggest advantages. With Nick leading the effort, they developed proprietary tools, including a custom POS system and a franchisee development portal. These systems gave the company flexibility and data insights while reducing reliance on third-party software. The in-house approach also delivered cost savings, shaving an estimated three to five percentage points off operating expenses—an impact that directly improved franchisee profitability.
Looking ahead, Carl’s vision for the brand is clear. Over the next year, he expects to reach more than forty locations, with a longer-term goal of fifty and beyond. The company is launching a new catering program, expanding technology deployment across all stores, and planning its first franchisee retreat. The retreat will serve as both a training opportunity and a way to reinforce the community culture Carl believes is essential for sustainable growth. From customer to CEO, his journey shows how a mix of operational discipline, targeted franchise recruitment, and technology-driven strategy can fuel a brand’s expansion.
