Papa Murphy’s International announced the expansion of its research and development department with the appointment of Carron Harris to vice president of product development.
“Carron’s focus will be to insure continued excellence in Papa Murphy’s current and future products,” says Clarice Turner, president and COO at Papa Murphy’s.
“She will also help charter the brand’s product development roadmap to bring even more variety of high-quality take ‘n’ bake options designed to appeal to all of our customer segments.”
Carron brings an excellent blend of product development history combined with in-store operational experience and capability. Most recently she held the position of vice president of food and beverage at Minneapolis, Minn.-based Buca di Beppo.
Carron joined the company in 1998 as chef partner. In 2006 she was recognized by Restaurants and Institutions magazine as a “Chef to Watch.” Prior to Buca, Carron held multiple restaurant management and chef positions.
Carron earned her bachelor’s degree in computer science and political science from Gustavus Adolphus College in St. Peter, Minnesota. She currently sits on the board of the International Corporate Chefs Association and is a member of Womens Chefs and Restaurateurs.
