Made from cauliflower and linseed, Crust’s low carb base is an Australian first for a national pizza brand.
Crust’s autumn menu features two additional new products which consist of the brand’s Upper Crust Creole Jambalaya, now available in all stores, and Mezze Plate to be launched in the coming weeks.
Crust general manager, Renee North, said the brand has a deep history of catering to customers’ needs before they become a trend, and this menu evolution taps into the growing desire amongst consumers for healthier options.
“Cheat night doesn’t have to be bad with our low carb range,” she said. “Customers who are looking for a lighter alternative can select from two options: our popular Chicken Florentine pizza, which can be made vegetarian, and our Mediterranean Lamb pizza."
"To put it in perspective, if I were to order a Chicken Florentine on a low-carb base, it would contain 30% less carbs than if I ordered it on a regular base of the same size,” she added.
North said the second most important consideration for the brand when creating its autumn menu was incorporating seasonal ingredients and trending flavours.
“Mirroring restaurants to change our menu seasonally has really worked for us,” she said. “It allows our franchise partners to stay relevant in a constantly evolving landscape and it provides the opportunity to capture new customers with exciting new innovations.”
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