Crust Pizza Co.

Before franchising,&nbsp;<a href="https://www.linkedin.com/in/adam-bonetti-41735959/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=how-this-restaurant-industry-veteran-became-crust-pizza-cos-very-first-franchisee-2727073" target="_blank" rel="nofollow">Adam Bonetti</a> spent his entire adult life in the restaurant industry, starting with bussing tables at 16 and progressing on to waiting tables, bartending, training and management. As his ultimate goal was to be a restaurant owner, Bonetti found himself facing the decision of either starting a restaurant from scratch or joining a franchise.&nbsp;Bonetti first encountered&nbsp;<a href="https://www.crustfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=how-this-restaurant-industry-veteran-became-crust-pizza-cos-very-first-franchisee-2727073" target="_blank" rel="nofollow">Crust Pizza Co.</a> when he was working in food and beverage sales. The rapidly growing fast-casual pizza franchise became one of his first accounts and, over the years, he observed the brand’s success and believed it had something special.&nbsp;“I had hundreds of customers through that period and I always saw&nbsp;<a href="https://1851franchise.com/crust-pizza-co/info">Crust</a> and what they were doing and the success that they were having,” said Bonetti. “I saw what worked and what didn’t work through my customers that I had over those years. I just always thought that Crust had something special and I saw the growth that they were having.”When Crust Pizza Co. began franchising, the brand offered Bonetti the opportunity to become its first franchisee. In 2018, he opened a location in Woodforest, Texas. Now, he owns three locations, having opened additional Texas-based restaurants in Tomball and Cypress.&nbsp;<h3>The Benefits of Being a Crust Pizza Co. Franchisee</h3>Bonetti enjoys being a Crust Pizza Co. franchisee because of the culture, concept and food, along with the strong support from the brand.&nbsp;When he first started almost six years ago, the company was smaller and he worked closely with the two original owners, Clint Price and Mark Rasberry, figuring things out together. This hands-on experience included everything from finding contractors to obtaining permits.&nbsp;“It was very cool to be hands on with the founders of the company,” he said. “And now, as the company itself has grown and more people have come on board, that process has gotten simplified and the support is even better.” In particular, Bonetti credits CEO&nbsp;<a href="https://www.linkedin.com/in/carl-comeaux-2ab87a3b/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=how-this-restaurant-industry-veteran-became-crust-pizza-cos-very-first-franchisee-2727073" target="_blank" rel="nofollow">Carl Comeaux</a> and Chief Technology Officer Nick Fontenot with providing specialized assistance in all aspects of the business.<h3>Why Crust Stands Out in the Pizza Market</h3>For Bonetti, it’s the pizza itself that sets Crust apart from other brands on the market. “The product itself — the quality of the product that we are serving — is second to none,” he said.Crust Pizza Co. always uses premium ingredients, such as cheese, pepperoni, and flour, even during economic downturns when others might cut corners. Having firsthand experience from his time in sales, Bonetti knows the difference these types of ingredients can make.Looking ahead, Bonetti has no plans of slowing down. “I’m going to continue to open more stores as long as I can keep it going,” he said. “The plan is to continue to grow with the brand.”To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/crust-pizza-co/info.">https://1851franchise.com/crust-pizza-co/info.</a>&nbsp;

How This Restaurant Industry Veteran Became Crust Pizza Co.’s Very First Franchisee

Crust Pizza Co.’s First Franchisee Shares His Journey

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Adam Bonetti turned his lifelong restaurant experience into franchise success by becoming Crust Pizza Co.’s first franchisee, now owning three locations.

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How This Restaurant Industry Veteran Became Crust Pizza Co.’s Very First Franchisee

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