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For <a href="http://papamurphysfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=papa-murphys-simple-business-model-helps-multi-unit-franchisees-thrive-5802" target="_blank" rel="nofollow" target="_blank" style="outline: 0px">Papa Murphy&#8217;s</a>, the Vancouver-based, top-ranked take &#8216;n&#8217; bake pizza chain, being purposefully simple has always been a way of life. Their locations are small and efficient and economical, with most of the reduced square footage dedicated to pizza creation. With no in-store baking and use of fresh ingredients, the lack of ovens and freezers cuts clutter mess and lowers complexity in the kitchen. Because they don&#8217;t deliver, shorter hours keep labor costs down. And the low overhead allows <a href="https://papamurphys.1851franchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=papa-murphys-simple-business-model-helps-multi-unit-franchisees-thrive-5802" target="_blank" rel="nofollow" target="_blank" style="outline: 0px">Papa Murphy&#8217;s</a> to offer its signature products with much greater value than competitors&#8217; hotlukewarm, straight-out-of-the-oven backseat delivery pizza. This organizational simplicity has allowed the brand to perfect the one thing that matters most&#8212;their pizza. Papa Murphy&#8217;s is able to invest in quality ingredients, allowing them to make a fresher and better pizza in comparison to some of the biggest names in the business. And its take &#8216;n&#8217; bake concept, in which customers personalize their fresh pizza with toppings in the store and bake the pizza at home, lends itself to a customer-first mentality in all Papa Murphy&#8217;s does: Families get the exact pizza they want exactly when they want it. All told, Papa Murphy&#8217;s practical concept is one that works. Today, the brand has more than 1,500 550 locations in 38 states, making it the fifth-largest pizza chain in the United States. It&#8217;s also the largest take-and-bake pizza chain in the country by far&#8212;the nearest competitor, Figaro&#8217;s Pizza, has fewer than 50 locations. And that&#8217;s due, in large part, to the fact that Papa Murphy&#8217;s simple business model makes it easy for franchisees to embark on multi-unit ownership. &#8220;Because we operate more like a small-scale specialty grocery store, we don&#8217;t require superior restaurant operating skills. There are no fryers or ovens and there&#8217;s very limited clean up. This means a lower investment, a lower break-even point and lower complexity,&#8221; said Jayson Tipp, the Papa Murphy&#8217;s Chief Development Officer and Vice President of Technology for Papa Murphy&#8217;s. The inception of Papa Murphy&#8217;s dates back to 1985, when Papa Aldo&#8217;s Pizza and Murphy&#8217;s Pizza merged into a single brand. The idea spurring the new business was a humble one: Sell fresh, hand-crafted pizzas that customers took take home and cooked themselves. That strategydifferentiation, though somewhat unfamiliarunconventional at the time, worked, and within a few years, the brand had grown to 500 locations. Papa Murphy&#8217;s take-and- &#8216;n&#8217; bake model emerged as a popular option for busy consumers hunting a hot, customizable meal for their families. &#8220;Because we can position ourselves as something that&#8217;s different from a restaurant in a very distinct and clear way, it differentiates our brand in the mind of someone looking to invest. Everyone wants to be a part of a concept that they think will grow, and people quickly saw see that Papa Murphy&#8217;s was is very different from the other pizza places out there,&#8221; Tipp said. &#8220;Our concept is simple. Our food is fresh. And that will continue to work for us.&#8221;

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With Efficient And Economical Locations, Papa Murphy's Makes It Easier For Franchisees To Embark On Multi-Unit Ownership.


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