From Franchisor to Franchisee: How a Papa Murphy’s Regional VP Became a Successful Multi-Unit Owner | 1851 Franchise
From Franchisor to Franchisee: How a Papa Murphy’s Regional VP Became a Successful Multi-Unit Owner
From Franchisor to Franchisee: How a Papa Murphy’s Regional VP Became a Successful Multi-Unit Owner

After working as one of the brand’s regional vice presidents for nearly 15 years, Ed Holmes now owns multiple Papa Murphy’s locations.

When Ed Holmes first broke into the franchising industry, he did it as a franchisor. He spent years working for the corporate arms of major brands like Wendy’s and Bruegger’s Bagels before ultimately finding the perfect fit with Papa Murphy’s—the nation’s leading take'n'bake pizza chain.

For nearly 15 years, Holmes supported the Papa Murphy’s brand development in Colorado. He was able to witness first-hand how its unique concept caught on in different communities across the state, creating opportunities for its business owners to grow. That’s why he ultimately decided to transition from his corporate Papa Murphy’s role to become one of the brand’s most successful franchisees.

“When I first approached Papa Murphy’s, it was to become a local business owner. But my background in corporate franchise development made it easy for me to take on a regional vice president role instead,” said Holmes. “As more and more Papa Murphy’s units entered the Colorado market, I decided it was time to bring the brand to a new area, this time as a franchisee. And with Papa Murphy’s continued support, I’ve been able to make my dreams of business ownership a reality.”

Holmes moved to Phoenix, Arizona to expand Papa Murphy’s in an uncultivated market. To say he hit the ground running would be an understatement—through a combination of purchasing existing locations and building units in new communities, Holmes opened 18 franchise units for business in just six years.

He’s not planning on slowing down his growth efforts any time soon—because of that rapid growth and continued success, Holmes is planning another big expansion. Within the next three to five years, he’ll open another 15 Papa Murphy’s locations in the Phoenix area.

“We’ve done incredibly well in Phoenix, and the door is wide open for us to fully develop the market. The area is primed for expansion—it’s filled with groups of previously untapped consumers,” said Holmes. “Papa Murphy’s brings a level of quality to the table that other pizza concepts are missing, and the community here is definitely catching on.”

Papa Murphy’s unique take on the booming pizza industry is impossible to beat. Instead of serving up pizzas that get cold before they ever make it out of backseat, the brand makes custom pies with the freshest ingredients that customers pop in their home oven for 15 minutes. The concept ensures that every pizza is served piping hot at the most convenient time.

The brand’s advantages don’t stop there—Papa Murphy’s also offers a flexible and affordable business model for its franchisees. Initial startup costs initially range from $279,455 to $492,861.

“Our main goal as a franchisor is to help partners like Ed succeed. By providing one of the simplest models in the industry and encouraging multi-unit development, Papa Murphy’s makes it easy for our owners to grow,” said Jayson Tipp, chief development officer and senior vice president of technology for Papa Murphy’s. “We’re excited to keep expanding the brand in Phoenix and other communities across the country.”