After 14 Years as a Stay-At-Home Mom, Amy Lepke Returned to Papa Murphy’s — This Time as an Owner

Amy Lepke’s journey to franchise ownership is rooted in family and community. She began working as a manager at Papa Murphy’s at just 24 years old, but after she stepped away to raise her kids, she realized just how much she missed the fulfillment of leading and developing others. When the opportunity arose to acquire an existing location in Mitchell, South Dakota, Lepke jumped on it.

Nearly six years later, Amy has built a thriving local Papa Murphy's business with her husband, Allen. Amy’s 26-year-old son manages another location in the state and hopes to open his own franchise one day. By supporting him, involving her kids in the day-to-day operations at her location, and encouraging them to give back to the local community through the business, she’s also creating a family legacy.

Lepke took the time to chat with 1851 Franchise to discuss all of this and more. Here’s what she had to say:

1851 Franchise: Frame your personal story for us. What do you want us to know?

Amy Lepke: I'm a mom first, and a business owner second — but owning this Papa Murphy's has allowed me to combine both of those identities in a really meaningful way. I took over the store in Mitchell in October of 2019, after being out of the workforce for 14 years raising my kids. Once they got older and were in school, I felt like something was missing. This opportunity came up, and I knew it was the right time to jump back in. It's been incredibly fulfilling, especially because all my kids have worked in the store with me.

1851: What did you do before franchising, and how did you decide franchising made sense for you?

Lepke: I started working at Papa Murphy’s as a manager when I was 24. After stepping away from work to raise my kids, I didn’t think I’d ever go back. But once they were older, and this location became available, I knew I wanted to return — not just to work, but to something that allowed me to mentor young people. That’s where I find the most fulfillment.

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?

Lepke: I feel like I had a pretty good understanding of franchising from the beginning. I was already familiar with Papa Murphy’s, so stepping into ownership didn’t feel foreign. But I will say, for anyone looking from the outside in, it might seem easy — and it’s not. It requires 100% of your time, effort and energy, especially at the beginning. 

1851: What made you pick this brand? What excites you most about this company?

Lepke: I chose Papa Murphy’s because I was already familiar with it — but what I love most is the people. Whether it’s my employees or my customers, it’s the relationships that excite me. The brand gives me the freedom to be really involved in my community, and that’s so important to me. We do fundraisers, like the recent one for Gregory High School’s prom where we helped them raise over $2,200 by selling 600 pizzas. It’s fun, it’s meaningful, and it brings everyone together.

1851: What do you hope to achieve with your business? What are your plans for growth? 

Lepke: We’re always looking to grow — more sales, more opportunities to serve our community. We work with local breweries and schools, and I’m always looking for new ways to partner locally. Long-term, my dream is to work alongside my sons as business partners. They’ve all worked with me at different stages, and now that they’re older, I’d love to build something even bigger with them.

1851: Is there anything else about your story you want us to know?

Lepke: As a mom, one of the most significant parts of owning this business has been working with my kids. Some of them started working here as early as age 12 — washing dishes or standing out front with a shaker board. At work, I was their boss, and at home, I was their mom. I didn’t give them special treatment, but I taught them what it means to work hard and be part of a team. It means the world to me that my youngest wants to come back and join the business after college and that my 26-year-old is still managing a Papa Murphy’s in Sioux Falls.

Being a franchisee has allowed me to create something that’s truly a family business. I can talk to my kids about work and they understand. They’ve been in it with me, and now we share that experience.

1851: What advice do you have for other people thinking about becoming franchise owners?

Lepke: You have to be ready to go all in. It’s a huge commitment, especially in the beginning, but if you’re willing to put in the work, you can build something really rewarding — not just financially, but emotionally and personally, especially if you’re involving your family.

ABOUT PAPA MURPHY'S

Papa 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 papamurphys.com.