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.
http://www.youtube.com/watch?v=6AbKgHP3Oow
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.
http://youtu.be/s2VRI_4NVeE
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.
