Papa Murphy’s Named Pizza Chain of the Year
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Vancouver, Washington-Pizza Today selected PapaMurphy’s Take ‘N’ Bake Pizza as Chain of the Year inits inaugural pick, according to the trade magazine’s Juneedition.
“We chose Papa Murphy’s as Pizza Chain of the Yearbecause of its innovation, steady growth and profitability,”says Steve Coomes, Pizza Today’s editor-in-chief. “We alsowanted a company that was selling a high-quality product. A lot ofpizza companies claim their ingredients are top quality, but fewactually spend the money that Papa Murphy’s does to back upthat statement.”
“We consider it a great honor to have Pizza Today recognizeus as Chain of the Year,” says Terry Collins, PapaMurphy’s CEO. “We are proud to be the first ever recipientof this prestigious award.”
Papa Murphy’s offers take-and-bake pizza, which means theymake it fresh for customers who then take it home to bake in theirown ovens, lowering the cost of the pizza.
“In a convenience culture, it was interesting for me toresearch a successful company that actually asks its patrons tocook their dinner,” Coomes says. “Perhaps the company hasrealized what consumers now want-control over convenience.”-Papa Murphy’s
Vancouver, Washington-Pizza Today selected PapaMurphy’s Take ‘N’ Bake Pizza as Chain of the Year inits inaugural pick, according to the trade magazine’s Juneedition.
“We chose Papa Murphy’s as Pizza Chain of the Yearbecause of its innovation, steady growth and profitability,”says Steve Coomes, Pizza Today’s editor-in-chief. “We alsowanted a company that was selling a high-quality product. A lot ofpizza companies claim their ingredients are top quality, but fewactually spend the money that Papa Murphy’s does to back upthat statement.”
“We consider it a great honor to have Pizza Today recognizeus as Chain of the Year,” says Terry Collins, PapaMurphy’s CEO. “We are proud to be the first ever recipientof this prestigious award.”
Papa Murphy’s offers take-and-bake pizza, which means theymake it fresh for customers who then take it home to bake in theirown ovens, lowering the cost of the pizza.
“In a convenience culture, it was interesting for me toresearch a successful company that actually asks its patrons tocook their dinner,” Coomes says. “Perhaps the company hasrealized what consumers now want-control over convenience.”-Papa Murphy’s
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