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After serving in the Navy and spending 25 years in corporate leadership roles, Tim Hogan found his entrepreneurial calling in franchising. As a long-time&nbsp;<a href="https://papamurphysfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=navy-veteran-turned-franchisee-wraps-up-a-successful-legacy-with-papa-murphys-in-dallas-texas-2727635" target="_blank" rel="nofollow">Papa Murphy's</a> fan, Hogan opened his first store in 2011 in Dallas, Texas, and went on to build a thriving franchise business with multiple locations. Now, as he prepares to transition out of the day-to-day operations, he reflects on the journey that shaped his success, crediting the structure and opportunity that&nbsp;<a href="https://1851franchise.com/franchise-deep-dive-papa-murphys-take-n-bake-pizza-franchise-costs-fees-profit-and-data-2726659">Papa Murphy’s franchising</a> provided.1851 Franchise spoke with Hogan to learn more about his background, why veterans make great franchisees and his plans for the future.&nbsp;1851 Franchise: Frame your personal story for us. What did you do before franchising, and how did you decide franchising made sense for you?Tim Hogan: I was in the military for four years, serving in the Navy as an operations specialist, and I also had a secondary role as an air intercept controller. After that, I spent about 25 years working for Rent-A-Center, where my last position was vice president of operations with their franchise arm. I had been a long-time Papa Murphy's customer, and I was very keen on the brand and product, so I decided to leave my corporate career and pursue franchising.1851: What was your perception of franchising prior to becoming a franchisee, and what do you want people to know about franchising now that you are in it?Hogan: I started my career after the Navy with a franchise. I worked for a franchisee who started with three stores and built up to 120 stores. I really understood the benefits of franchising — it’s a “shop in a box.” You don’t have to figure everything out on your own. Why reinvent the wheel when the systems are already in place?1851: What made you pick this brand? What excites you most about this company?Hogan: Papa Murphy’s cost of entry was one of the more budget-friendly concepts out there. Although it's QSR [quick-service restaurant] and food, it’s more like being a glorified grocer because there are no ovens, exhaust hoods or deep fryers. You don’t deal with the operational complexities of a traditional restaurant. Plus, I liked that it was 100% pickup, no turning tables. Customers come in, get their food and leave. Also, you can run it with students and young adults, which was more unique at the time. I’ve always enjoyed working with younger kids and giving them a leg up.1851: How has growth been so far?Hogan: I opened the first store in 2011, and my daughter and son-in-law worked with me. After a year, I purchased an existing store in the market. We expanded, eventually growing to seven units. Over time, I sold some stores and am in the process of selling the last one now. After 15 years, I feel accomplished. The business worked for me, but now I’m ready to step back and have more time for myself.1851: What is the one thing about your story you want us to know?Hogan: I went straight from high school into the military. I didn’t have the chance for a formal education, but the Navy was a great springboard. It taught me discipline, teamwork and leadership skills, all of which I applied in the business world. Those lessons have been invaluable to my success.1851: What advice do you have for other people thinking about becoming a franchise owner?Hogan: I’ve been on both sides — the franchisor and franchisee. One thing that rings true: the franchisor provides a game plan, structure and tools for success. But as a franchisee, it’s still your business. Nobody will run it for you. At the end of the day, it’s still an entrepreneurial exercise, and the buck stops with you.For more information on franchising with Papa Murphy’s Take ‘N’ Bake Pizza, visit:&nbsp;<a href="https://papamurphysfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=navy-veteran-turned-franchisee-wraps-up-a-successful-legacy-with-papa-murphys-in-dallas-texas-2727635" target="_blank" rel="nofollow">https://papamurphysfranchise.com/</a>.ABOUT PAPA MURPHY'SPapa Murphy's International LLC ("Papa Murphy's") is a franchisor and operator of the largest Take 'n' Bake pizza brand in the United States, with over 1,135 franchised and corporate-owned locations across the U.S — plus locations in Canada and the UAE. It’s no surprise that their story is a little unconventional. After all, Papa Murphy’s brought an entirely new approach to the pizza industry. But their unique idea is a simple one: enrich life and community through craveable food. They focus on using quality ingredients, prepared fresh daily, to offer guests everyday meals to take ‘n’ bake at home with ease. In addition to take ‘n’ bake pizzas, Papa Murphy's offers a selection of salads, sides, desserts, and kid’s options. Learn more and order online at&nbsp;<a href="http://papamurphys.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=navy-veteran-turned-franchisee-wraps-up-a-successful-legacy-with-papa-murphys-in-dallas-texas-2727635" target="_blank" rel="nofollow">papamurphys.com</a>.&nbsp;&nbsp;

Navy Veteran Tim Hogan Wraps Up a Successful Franchise Career with Papa Murphy’s | Dallas, TX

1851 Franchise

Tim Hogan — who leveraged his military discipline and corporate experience to build a successful multi-unit franchise career with Papa Murphy’s — is now ready for the next chapter.

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