Papa Murphy's Franchising Info

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Brand Info

About Us
Papa Murphy’s pioneered the Take ‘N’ Bake pizza business more than 30 years ago and today enjoys consistent and steady growth, capturing future multi-unit operators who crave the lure of restaurant ownership but want to avoid the stress of restaurant operations. With no baking required in-store and no freezers on site, the initial investment is significantly lower than traditional restaurant concepts. Because the brand doesn’t deliver, shorter hours keep labor costs down and that low overhead allows Papa Murphy’s to offer its signature, freshly made products at prices significantly lower than competitors’ straight-out-of-the-oven pizza.
Why Papa Murphys Franchise?
$623,498 average annual unit sales in 2015 (see 2016 FDD -  Item 19)
Start-up cost that range from $279,455 - $492,861
Operational simplicity: no baking, no ovens, no delivery, no dining room and no late hours
Predictable costs of goods due to superior supply chain management
Consumer appeal: Voted "#1 Pizza Chain" in several national surveys year after year 
How much money does a franchise generate?
The top third stores averaged annual unit sales of $935,006 in 2015
* Based on data from a total of 1,358 domestic franchisee and company owned stores open and operating for all of the trailing 52 weeks ending September 28, 2015. Of said stores, 550 met or exceeded the stated average units. Your performance may differ. Further information is available in our Franchise Disclosure Document. 
How much does it cost?
How much does it cost to buy a Papa Murphy's franchise?  The initial investment ranges from $279,455 to $492,861
Minimum liquid assets of $80,000
Minimum net worth of $275,000

Why I Bought

When Ryan and Stephanie Humphrey first came across Papa Murphy’s take ‘n’ bake pizza concept, they weren’t sure what to think. While they had consistently heard rave reviews from Ryan’s parents—who were loyal customers in Evansville, Indiana—they weren’t sure how they felt about baking their own hand-crafted pizza at home. So they set out to try it for themselves.

As soon as the Humphreys took their first bite, they were hooked. Papa Murphy’s fresh dough, 100% whole-milk mozzarella, hand-sliced veggies were impossible to beat—the couple knew the brand was on to something special. That’s why they decided to take their love for the Papa Murphy’s brand a step further by looking into franchising opportunities.

“We found Papa Murphy’s at the perfect time. Stephanie was ready to take the next step in her career, and we had always wanted to open up our own business,” said Ryan. “After talking to a few other Papa Murphy’s franchisees, we knew it was the right opportunity for us. Everything fell into place, from the financing to the delicious product.”

The Humphreys opened their first Papa Murphy’s location back in 2010 in Wilmington, North Carolina, and have been growing with the brand ever since. The concept really took off with consumers in the area—Papa Murphy’s provides them with a top-quality meal that doesn’t break the bank. And its unique take ‘n’ bake business model is something that helps Ryan and Stephanie manage the costs of owning their own business.

“We knew that if we could get the word out about Papa Murphy’s and drive repeat customers through the door, this concept could really work in Wilmington. We were definitely right—we couldn’t have asked for a better response,” said Ryan. “We also couldn’t have done it without the help and support of Papa Murphy’s corporate team. They were instrumental in getting our business off the ground.”

Click here to learn more about Ryan and Stephanie Humphrey.

Executive Q&A

More Information Coming Soon

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