Papa Murphy's — page 7

Papa Murphy's plans to expand in Midland, Texas, and is seeking a franchisee to spearhead development.

Papa Murphy's plans to expand in Mississippi, seeking candidates to develop designated markets.

Papa Murphy's helps first-time franchisees become successful multi-unit owners through its take 'n' bake pizza concept and supportive franchise system.

Papa Murphy's launched aggressive development incentives targeting 80 key U.S. markets, driving rapid growth nationwide with its unique take 'n' bake pizza model.

Papa Murphy's has plans to expand further in the Fresno market, with room to add three locations in Fresno and up to 15 locations in surrounding areas in approaching years.

Papa Murphy's seeks franchisees to expand the brand in Missouri, particularly in Columbia, with market potential for four additional units in the next two years.

Papa Murphy's targets Longview area for growth with plans to expand over the next three years, offering customizable pizzas for families on the move.

Papa Murphy's targets Albuquerque for growth, aiming to expand its presence in the market over the next three years.

Franchise Trends breaks down top headlines in franchising, including Dunkin' Donuts innovations and more.

Papa Murphy's CMO, Brandon Solano, emphasizes the importance of uniqueness in marketing, citing his experiences at Domino's and Wendy's.

Multi-unit franchisee Ryan McCallister operates 10 Subway locations and has expanded his portfolio with Papa Murphy's, the nation's leading take 'n' bake pizza chain.

Ed Holmes, a Papa Murphy's franchisee, transitioned from a corporate role after nearly 15 years with the brand in Colorado.

Papa Murphy's simple business model features small locations, low overhead, and no in-store baking, allowing for greater value and efficiency.

Papa Murphy's plans to nearly double its Phoenix footprint within the next three to five years.

Smoothie King aims to reach 1,000 locations by 2017, a goal set by CEO Wan Kim when he purchased the brand in 2012.

Papa Murphy's is a take'n'bake pizza chain with a unique concept, offering customers custom pies made from scratch before they take them home to bake.

The article breaks down some of 1851’s top headlines this week, including the importance of franchisee satisfaction and top players in franchise development, according to Weekly Sizzle.

Jayson Tipp joined Papa Murphy’s in 2012 as the Senior Vice President of Technology after transitioning between roles in consumer strategy, marketing and development at Starbucks, Potbelly and, most recently, Redbox.

Kevin King, Chief Development Officer at Smoothie King, emphasizes the importance of existing owners in the development process.

Papa Murphy's brought a unique take'n'bake pizza concept to Hawaii, allowing customers to create their own meals that they bake at home.

Ed Holmes, a former Papa Murphy's regional VP, became a successful multi-unit owner after transitioning from his corporate role to become a franchisee.

Papa Murphy's invests in local marketing tactics to help franchisees thrive in the competitive pizza industry.

Start-up and emerging franchise brands are securing powerful sales and development capabilities, previously the exclusive domain of mature brands.

Papa Murphy's became the first national pizza brand to remove antibiotics from its chicken, serving chicken raised without antibiotics across its entire menu.