Vancouver, Washington-based Papa Murphy’s is not Papa John’s. That’s one key point-of-difference to establish in the pizza-eater’s mind. The other thing to make clear is that Papa Murphy’s is take-n-bake pizza, which is why I like Wong Doody’s tagline for the brand, “Love at 425 degrees.”
Wong Doody has served as the Papa Murphy’s agency of record since October of 2012.
Now, according to The Oregonian, the chain of 1,418 mostly franchised stores plans to make an initial public offering and raise $70 mil.
Company executives believe the United States can accommodate up to 4,500 Papa Murphy’s outlets—more than three times the current number of locations.
The concept of “take-n-bake” pizza was invented by Papa Murphy’s in 1981. The leading chains offering take-n-bake pizza are Papa Murphy’s, Figaro’s, and Nick-N-Willy’s.
PizzaToday ranks Papa Murphy’s as the nation’s sixth largest pizza chain, behind Pizza Hut, Domino’s, Papa John’s, Little Caesars and California Pizza Kitchen.
