1851

When <a href="http://papamurphysfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=papa-murphys-the-nations-fifth-largest-pizza-chain-provides-entrepreneurs-a-chance-to-easily-and-successfully-break-into-the-pizza-industry-5011" target="_blank" rel="nofollow">Papa Murphy&#8217;s</a> first opened its doors 35 years ago, it did so with a mission to change the way consumers eat pizza. No longer would families have to settle for pies that got cold before they ever made it to the kitchen table&#8212;the brand made a promise to only serve piping hot pizzas created with the highest quality ingredients. That goal soon became a reality thanks to a unique take-and-bake concept that&#8217;s completely changed the fast-casual pizza game. When consumers walk into their local <a href="https://papamurphys.1851franchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=papa-murphys-the-nations-fifth-largest-pizza-chain-provides-entrepreneurs-a-chance-to-easily-and-successfully-break-into-the-pizza-industry-5011" target="_blank" rel="nofollow" target="_blank">Papa Murphy&#8217;s</a>, they&#8217;re able to either order a signature pizza or craft their own unique recipe. Expert chefs build those custom entr&#233;es using fresh, hand-made dough, 100 percent whole milk mozzarella and vegetables that are sliced in-house every single day. Customers then take those creations home and pop them in the oven for 15 minutes at 425 degrees, ensuring that they&#8217;re always served hot. It&#8217;s a model that&#8217;s been praised not just by pizza lovers, but also by franchisees. &#8220;Our take-and-bake system is unparalleled in today&#8217;s highly competitive pizza industry. That&#8217;s why we&#8217;ve been able to grow at such a fast rate,&#8221; said Jayson Tipp, chief development officer and senior vice president of technology for Papa Murphy&#8217;s. &#8220;Franchisees are able to enter our system and hit the ground running regardless of their previous restaurant experience.&#8221; In fact, entrepreneurs don&#8217;t need to have any background in the restaurant industry to become a Papa Murphy&#8217;s franchisee. That&#8217;s because of the take-and-bake concept&#8212;the brand&#8217;s locations across the country don&#8217;t have ovens, so there&#8217;s no cooking. Franchise units don&#8217;t even have freezers because the pizzas are all made-to-order, which makes operations simpler. &#8220;We pride ourselves on offering one of the simplest business models in all of franchising,&#8221; said Tipp. &#8220;We&#8217;re a pizza chain, but we&#8217;re not really a restaurant. It&#8217;s a unique development model that gives franchisees an opportunity to successfully grow their businesses.&#8221; That growth is visible through the brand&#8217;s impressive list of locations. Right now, Papa Murphy&#8217;s is the fifth-largest pizza chain in the U.S. with more than 1,500 units nationwide. It&#8217;s also America&#8217;s largest take-and-bake concept. Papa Murphy&#8217;s credits that success to the brand&#8217;s ability to cater to its franchisees&#8217; needs. Local owners have a more flexible schedule considering restaurants are typically only open between 10 a.m. and 9 p.m. It&#8217;s also an affordable model, with startup costs ranging from $279,455 to $492,441. &#8220;When franchisees sign on to join the Papa Murphy&#8217;s team, they automatically have a leg up on the competition. Our franchising strategy and pizza concept are both unique, separating us from the pack before the doors are even open for business.&#8221; To learn more about franchising with Papa Murphy&#8217;s, <a href="https://papamurphys.1851franchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=papa-murphys-the-nations-fifth-largest-pizza-chain-provides-entrepreneurs-a-chance-to-easily-and-successfully-break-into-the-pizza-industry-5011" target="_blank" rel="nofollow" target="_blank">click here.</a>

1851 Franchise

A simple business model that does not feature any cooking or ovens is changing the approach to what makes a great pizza

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Papa Murphy's, the nation's fifth-largest pizza chain, provides entrepreneurs a chance to easily and successfully break into the pizza industry

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Layne's Chicken Fingers

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Layne’s Chicken Fingers Signs Landmark 44-Restaurant Deal, Shatters Records in Monumental Third Quarter

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Children's Lighthouse

Why Children’s Lighthouse Is a Great Opportunity for Swim School Franchisees

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Children’s Lighthouse Closes the Third Quarter with Record Franchise Signings and New School Opening

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How Pet Wants Is Redefining the Customer Experience in the Pet Industry

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Jollibee

How Much Can You Really Make With a Jollibee Franchise? Inside the Numbers of Item 19

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Papa Murphy's, the nation's fifth-largest pizza chain, provides entrepreneurs a chance to easily and successfully break into the pizza industry

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