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Papa M ur phy ’s
Pa pa M u r p h y ’ s :
Pleasing with Pizz
hand-chopped vegetable toppings, and a
variety of meat selections; the focus on
fresh never frozen is key in Papa Murphy’s
booming success and national growth.
As the world’s leading
take-n-bake pizza
chain, Papa Murphy’s is
sweeping the nation!
Serving guests customized pizzas from
scratch-made dough, freshly grated 100
percent whole-milk mozzarella cheese,
Franchising USA
Allowing customers to watch their pizza
be created on order, take them home to
bake in their own ovens, and enjoy them
with their families is not just a hot trend in
the pizza world these days, it’s a winning
concept.
Papa Murphy’s history dates back to
the early 1980s, when its predecessor
counterparts, Papa Aldo’s and Murphy’s
Pizza, hit the streets of the Pacific
Northwest. Recognizing the success of
the two separate chains, entrepreneur
Terry Collins acquired the two brands
in the late 80s, and in 1995 merged the
two chains to create Papa Murphy’s.
Combining the Papa Aldo’s 65 units with
Murphy’s Pizza’s seven to create a strong
brand under the Papa Murphy’s name,
this attracted large consumer markets,
resulting in the company being recognized
as the “Best Pizza Chain in America” for
seven years in a row.
A player in one of the most crowded,
aggressive franchising categories, what
sets Papa Murphy’s apart from other
pizza chains is the unique niche they
have created. As a part of the carry out
segment, the fastest growing segment in
the pizza category, Papa Murphy’s takes it
up a notch.
“When consumers try our product, they
don’t go back to the competition because
they are serving their family a product that
tastes better and is better because of the

2. za
“With most of our growth still in front of us,
franchisees are able to get involved with a high
growth company that has premium development
opportunities still available.”
quality of the ingredients we use,” Scott
Mellon, Vice President of Franchise Sales
says, adding, “It’s a game changer for us.”
Consistently ranking 10 to 15 percent
higher than their competitors, the overall
consumer experience when visiting a Papa
Murphy’s location is exceptional. “We put
all our money into our food,” Ken Calwell,
Papa Murphy’s CEO says. “We may be
the underdog in size, but not in flavor and
customer satisfaction.”
Today Papa Murphy’s is owned by Lee
Equity Partners who parent the 1370
locations grounded throughout 38 states,
in Canada and Dubai. Built on 15 years of
steady predictable growth, “Franchising
growth has been a consistently strong story
for us,” Mellon says.
Currently seeking franchisees with a
desire to own and operate a simple and
easy-to-execute concept, Papa Murphy’s is
looking to fill markets throughout the U.S.
and Canada. The average cost to open a
Papa Murphy’s ranges between $209, 330
and $396, 710, a lower initial investment
than most chains in the quick service
industry. Site selection is also made easy
with a low overhead, as there are no
dine-in space, ovens, freezers or delivery
vehicles required.
Potential franchisees need to be financially
sound, possessing a liquidity of $80,000
and a net worth of $275,000. Ideal
candidates have a successful background
in business as an owner/operator, or
are multi-unit owners. “Papa Murphy’s
gives franchisees the tools, products, and
business model they need to be successful
making the transition from employee
in corporate America to small business
owner,” Mellon says.
Papa Murphy’s franchising process
consists of eight steps: Qualification,
Disclosure, Discovery, Franchise
Agreement, Training, Site Selection,
Construction, and Opening. The mutual
evaluation process, which is designed to
include plenty of face-to-face time, takes
approximately three to four months from
the time a candidate shows interest to the
time of signing the franchise agreement.
Next the franchisee begins working
to secure a site, complete training and
start construction. The entire process on
average is six to nine months.
The franchise training program is
designed as a comprehensive four-week
process that covers everything from
in-store hands on training at an existing
location, to a classroom setting training
where franchisees learn financial
management, the business system and
processes. Franchisees are given a
business model that has proven successful
for many years, and work with specialized
members of the corporate team in each
division. These individuals have a high
level of expertise in their particular
field to work with the local franchisee,
supporting them in successfully opening
Franchising USA
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O u tdoor L iv ing B ra nds
and operating their business. “It’s not just
one person wearing a bunch of different
hats, it’s an entire team of specialized
individuals to help secure, open and
operate their store,” Mellon explains.
An ideal time to join the brand, Papa
Murphy’s is the next fastest growing
concept proven out over 1000 units. This
year the company plans to open more
than 100 new locations. “With most of our
growth still in front of us, franchisees are
able to get involved with a high growth
company that has premium development
opportunities still available,” Mellon
explains, adding how the quick service
restaurant category sees the most growth
and action in the franchising industry.
Within the quick service category there
are five top sellers: burgers, pizza, chicken,
sandwiches and burritos (Mexican food).
“To be successful you must create a niche
in one of these categories, which is what
Papa Murphy’s did with take-n-bake,” he
says.
With plans to launch their new store
design, CREATE, company wide in early
2014, the new look focuses on who the
company is today and where they are
headed. “Our current look is based on our
Franchising USA
“Franchising growth has been a consistently
strong story for us.”
history, where we’ve come from and the
longevity of the business, CREATE has a
cleaner, more modern look and feel to it,”
Mellon says.
Featuring a bright, fresh open layout to
showcase the fresh toppings and building
process, and a digital menu board to
enhance the customer experience, the
new look is about bringing the food to
life. “For over 32 years we have strived to
provide the best fresh pizza experience to
busy families. Our new food-forward store
highlights our high-quality ingredients
with clean and simple design,” Kevin
King, Papa Murphy’s Chief Development
Officer says. “We’re fresh. We boast
uncompromising quality, hand-prepared
ingredients and want to share the
CREATE experience. We are extremely
passionate about providing a take-home
dinner experience our guests can be proud
of – just like we are proud of the new store
design.”
Papa Murphy’s has been rated the “#1
Food Chain” over all full-service and
limited-service chains in the 2013
Consumer Restaurant Brand Metrics
Ranking by Technomic. The company
has also been recognized as Zagat’s
“Number One Rated Pizza Chain” for the
past three years, the “#1Pizza Chain” in
Nation’s Restaurant News 2013 Consumer
Picks survey, as well as received other
awards such as “Chain of the Year,” the
“Franchisee Satisfaction Award,” and “Top
Food and Top Service.”
“It’s an exciting time for us as we continue
to strengthen our footprint as the largest
player in the take-‘n’-bake pizza category,”
King says. “Our brand has found a sweet
spot in this economy. We’re a high-value,
quality-oriented solution for families who
are evaluating their out-of-home dining
purchases.”
For more information:
Website: www.papamurphys.com
Facebook: www.facebook.com
papamurphyspizza