From One Store to a Family Legacy: How This Father Built a Life Around Papa Murphy’s in Utah

When Greg Dumas walked away from his corporate marketing career and into a Papa Murphy’s franchise in 1995, he had no idea just how much his life was about to change. What started as a curiosity about a brand-new pizza concept quickly turned into a decades-long career — and, more than that, a legacy. Today, Dumas owns three Papa Murphy’s stores in Utah and has built a family-centered business that has shaped not only his livelihood but the work ethic and character of all five of his children.

“It’s all because a customer walked in the door,” he told his son Jaxon one day. “Everything in your life — your house, your clothes, your food — starts with that moment. So treat that customer like your life depends on it.”

1851 spoke with Dumas to learn more about his story, how he works with his kids and why he loves the Papa Murphy's brand. 

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

Greg Dumas: I got into Papa Murphy’s back in 1995, when the brand was just beginning. At that time, Papa Murphy’s had just been created by merging Papa Aldo’s and Murphy’s Pizza — both take ‘n’ bake brands. I was living in Idaho and really unhappy with the travel my corporate job required, so I started looking for something new. That’s when I came across Papa Murphy’s. I loved the concept of taking home a fresh pizza and baking it yourself.

Now, 29 years later, I’ve raised a family with this business. All five of my kids have worked with me at some point. My 27-year-old son Jaxon works with me now, and I remember explaining to him that our livelihood depends on every customer who walks through that door. Later, I overheard him tell a customer the same thing. That moment really stayed with me.

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?

Dumas: Before Papa Murphy’s, I worked in marketing for pet food and grocery brands. That taught me the value of protecting a brand name. When I joined Papa Murphy’s, the company was still finding its identity, but they’ve since grown into a strong, recognizable brand. I’ve been in business for nearly three decades and seen so many brands come and go. But Papa Murphy’s is still relevant, still strong — and I’m grateful for that.

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

Dumas: At the time, you couldn’t just buy into the brand. You had to work 100 hours in a store so both sides could decide if it was a good fit. I remember my father-in-law telling me I could just do this on my own — but after seeing how Papa Murphy’s operated, I knew the franchise was the way to go.

They had the dough recipe, the quality ingredients, the freshness — it was all there. Other competitors have tried to copy what we do, but they can’t. I also liked that it was a simple operation: no ovens, no fryers and a lower entry cost compared to other food concepts. That really made a difference for me starting out.

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

Dumas: I have three stores right now. What I love about this brand is that the growth potential is what you make of it. I raised a family off one store. It’s all about local marketing, getting involved in your community and keeping your name out there.

Pizza is food that brings people together — it’s always a good time when there’s pizza involved. When someone bakes a Papa Murphy’s pizza at home and that smell fills the house, that’s a memory being made. That’s something special to be a part of.

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

Dumas: I always told my kids, “I’ll never promote you just because you’re family. You have to earn it.” And now that they’re grown, they see that was the right approach. When you have to work your way up, you really understand and appreciate the role. It builds character. All of my kids have gone on to be successful in their own paths, and they attribute that to their time in the stores — learning customer service, working hard and having pride in what they do.

I remember my oldest son once signed the bottom of a pizza box because he was so proud of how it turned out. He thought it was a work of art. That pride — that’s the whole purpose.

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

Dumas: Talk to other owners. Spend time in the stores. Listen to the customers. When I started, Papa Murphy’s encouraged me to talk to other franchisees — and they were all passionate and engaged in the brand. That energy is contagious.

You get out what you put into it. If you love the brand, believe in the product and are willing to do the work, it’s a very rewarding business. We’re not just making pizza — we’re making people proud of what they do and giving customers something they can enjoy together. That’s what it’s all about.

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.