Carl Comeaux has been an entrepreneur for most of his life. When he was 16 he became a personal trainer, and he sped through college — earning bachelor’s and master’s degrees simultaneously in three-and-a-half years — so he could get back to building a team to support his fitness career. Then, in 2017, he was part of the team that cofounded Main Squeeze Juice Co. in Lake Charles, La.
Now Comeaux is bringing his entrepreneurial energy to Crust Pizza Co., a pizza franchise based in The Woodlands, Texas, that serves Chicago-style thin-crust pies. After exiting Main Squeeze, Comeaux and his business partner Nick Fontenot opened a Crust franchise in Lake Charles, but later partnered with founders Clint Price and Mark Rasberry in the C-suite — Comeaux as CEO and Fontenot as chief technology officer.
Comeaux joined the latest episode of Take-Away with Sam Oches to talk about how his knack for entrepreneurialism has given him a unique viewpoint as CEO of the business and how the partners are creatively positioning Crust as they prepare to scale it across the Southeast.
In this conversation, you’ll learn more about why:
- Scalable requires simple
- Pizza doesn’t have to be dine-in or off-premises exclusive
- The Pizza Hut of yesteryear made an impression on younger consumers
- Developing your own proprietary tech is a value add for your whole system
- The more you give, the more you receive
Contact Sam Oches at [email protected].
