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This Popular Southern Pizza Chain Is Opening 8 More Locations

As others closed dozens of locations, one small pizza brand is thriving.

Though pizza chains like California Pizza Kitchen and Pie Five had a hard time staying afloat amid the pandemic, 2020 provided an opportunity for some smaller pizza makers to thrive.

Crust Pizza Co. is one such success story. The 10-unit chain with locations in Texas and Louisiana isn't only surviving—it's also eyeing an expansion. The company just announced that eight additional stores will open this year, building upon its presence and popularity in the two southern states, according to FSR Magazine. (Related: McDonald’s Is Making These 8 Major Upgrades.)

"It's unbelievable to see how this business has not only grown but developed into exactly what we hoped it would—a welcoming, neighborhood spot where guests can enjoy quality pizza without sacrificing great atmosphere," Mark Rasberry, co-founder of Crust Pizza Co., said. "We've been strategic about our growth for that very reason, and we're confident our upcoming locations will uphold that standard."

Though Crust Pizza Co.'s business model centers around an upscale yet cozy dine-in atmosphere, the chain credits its Chicago-style thin-crust pizza, made daily from fresh dough, for its success. But its signature pizzas also come on a cauliflower crust.

"It was like a science experiment," the founders previously said about about the process of developing their proprietary pizza recipes. "We played with lots of recipes. It came together through trial and error."

Besides pizza, customers can look forward to fan-favorite appetizers like Garlic Cheese Bread and Garlic Knots, flatbread sandwiches, made-to-order pastas, and salads, as well as several desserts.

For more on emerging fast-food chains posed for growth, check out This Soul Food Chain Is Planning to Open 200 Locations. And don't forget to sign up for our newsletter to get the latest restaurant news delivered straight to your inbox.

Mura Dominko
Mura Dominko is a senior editor at Eat This, Not That!. Read more