It comes as no surprise that the holiday season rakes in big bucks for retailers. They hauled in nearly $580 billion in 2012 alone, according to the National Retail Federation. But shopping centers and big-box retailers won’t be the only businesses to cash in this holiday season, as quick serves are preparing to see their fair share of the action, too.
Millions of kids will hit the pavement, traveling door-to-door on October 31. Papa Murphy’s wants to send a word of caution to parents this Halloween: Never trick-or-treat on an empty stomach.
Historically, October 31 has been one of the take-and-bake pizza chain’s busiest days of the year. In fact, many of Papa Murphy’s more than 1,380 locations see flocks of costume-clad families coming through the door for the return of the Jack-o-Lantern Pizza.
Take-and-bake pizza chain Papa Murphy’s is on the search for a way to create a stronger brand image, and it’s doing just that with its new CREATE store design.
The new restaurant model puts a spotlight on both personalization and transparency—literally—with an open kitchen layout that lets guests watch as Papa Murphy’s staff make pizza dough from scratch and add guests’ toppings of choice.
The history books detailing the recent Great Recession will include plenty of obvious chapters: the subprime mortgage crisis, Wall Street bailouts, housing bubbles, and skyrocketing unemployment. But those volumes might miss a less visible element of the economic collapse: the crippling credit market that wreaked havoc by bringing business growth to a near standstill.
GRILLiT, Inc. announced that it has elected Rob Elliott to serve as chairman of the board of directors.
Elliott has served in senior executive or consulting roles for Little Caesars Pizza, Quiznos, Friendly's Restaurants, Firehouse Subs, Papa Murphy's Pizza, and Hungry Howies Pizza.
Elliott is an accomplished senior marketing executive recognized for the development of several successful brands through the implementation of aggressive business strategies, focused creative materials, and solid media planning.
Cinderella stories don’t only happen on the basketball court these days. Papa Murphy’s, the under-the-radar take ‘n’ bake pizza concept unknown in some parts of the country, scored an upset victory in the food world, ranking No. 1 with consumers in a recently released, prestigious consumer survey.
The underdog brand beat out full-service brands without having ovens, table service, delivery drivers, or bars. Instead, it relied on dough made fresh daily in stores, 100 percent real Mozzarella cheese, fresh veggies cut by hand, and premium meats that top every pie.
Franchise owners love creating food people love at Papa Murphy’s, according to a recent survey conducted by Franchise Business Review. The independent market research firm recently recognized Papa Murphy’s with a 2013 Franchisee Satisfaction Award – an annual award given to franchise companies with the highest franchisee satisfaction rankings.
Bye-bye old American pie. Papa Murphy’s, the nation’s largest take-and-bake pizza chain, is introducing an ultra-premium pizza line with high-quality ingredients.
Three new pizzas that comprise Papa Murphy’s Primo Line include gourmet, trending food ingredients that consumers crave, like fennel sausage, goat cheese, prosciutto, fresh Mozzarella, and arugula.
It’s gourmet, handmade pizza without the hassle of gathering, prepping, and assembling the ingredients.
Papa Murphy’s, the world’s largest take-and-bake pizza company, continued its unparalleled growth in 2012. In addition to expanding its national footprint to more than 1,325 locations, Papa Murphy’s achieved 25 record sales weeks during the year.
The company’s two-year sales comp grew nearly 9 percent, its biggest two-year sales comp since 2007–2009.