By Charlie Pogacar
Sometimes people hear the word “pizza chain” and focus on the macro: It’s easy to forget that each store has its own story. Crust Pizza Co., a 30-unit Chicago Tavern-cut pizza company that specializes in the “dine-in” experience, is determined to make every store one that stands out from the crowd, even as it rapidly scales.
“I think people just want a destination and an experience,” Kim Juda, Crust Pizza Co.’s vice president of operations, said on the latest episode of Peel: A PMQ Pizza Podcast. “It doesn’t have to be something wild or too outside the box. I think if you’re consistent with good service, then you can really create loyalty… a place families come, week after week, because it’s reliable.”
Juda fell in love with the foodservice industry when she was in college at the University of North Carolina at Greensboro. She bounced around between majors before landing on nutrition and wellness, while, at the same time, she waited tables at a local restaurant.
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“I just kind of love the chaos of foodservice and cooking, so there are multiple components,” Juda said. “When a restaurant gets really busy, you feel that little buzz in the front of your brain. It’s a little bit of euphoria and adrenaline to then quickly solve the different pieces of what’s going on.”
Juda ended up taking a job with Quiznos out of college, one where she helped open new stores. At the time, Quiznos had over 4,000 locations and was considered a gold standard in the franchising space. From there, Juda spent time as a franchise business consultant with Dickey’s Barbecue Pit—helping shepherd the brand from about 175 locations to about 500 during her time there—prior to holding similar roles within brands like The Simple Greek and Clean Juice Co.
When Crust Pizza Co. CEO Carl Comeaux pitched Juda on joining the growing pizza brand, something about the idea resonated with Juda. She felt her experience with franchising and growth could help Crust get to the next level.
“There was something magical about Crust, about the four partners, and what they’re trying to do with this brand,” Juda said. “And I did think that my experience was applicable and could be helpful, so it got me really excited to get involved here.”
In the podcast, Juda shared how Crust’s operational model sets it apart, from fresh, high-quality ingredients to that laser focus on community-driven hospitality. She also talked about the challenge of scaling without losing the heart of the brand, her approach to training franchisees—most of whom are first-time owners—and why Crust’s expansion plan is as methodical as it is ambitious.
To listen to the latest episode of peel, check out one of the following links:
