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.
“Our customers voted Papa Murphy’s as their No. 1 pizza in four different independent national surveys in 2012,” says Ken Calwell, CEO of Papa Murphy’s. “Customers today are demanding a higher level of freshness and premium-quality ingredients than ever before.
“At Papa Murphy’s, we come in extra early each morning in all of our 1,350 stores and make the pizza dough fresh, grate the 100 percent Mozzarella cheese—the old-fashioned way—and we slice our fresh vegetables,” he adds. “We hand each of our customers the freshest, highest-quality pizza for them to take home and bake, and then serve to their family hot and fresh out of their oven. No other national pizza chain invests in each of these extra steps to ensure the freshness, premium-quality taste of every pizza we create and serve.”
Other 2012 highlights include:
In 2013, Papa Murphy’s is seeking franchisee candidates to further develop the company’s national presence.
“Unlike the other national pizza chains, Papa Murphy’s has no freezers, no frozen dough, no delivery, and no delivery bags with reheating elements in them,” Calwell says. “Papa Murphy’s pizza is created right in front of the customer with the freshest ingredients, so it can be baked hot and bubbly in the customer’s own oven and enjoyed by their family.”
The average cost to open a Papa Murphy’s is approximately $216,430–$381,220, a lower initial investment than most chains in the quick-service industry.
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