Sunday, March 3, 2013

Papa Murphy's Growing Success

One company at the center of the grocerant niche finding success year after year is Papa Murphy’s take-and-bake pizza. Differentiation is key to Papa Murphy’s success says Ken Calwell Papa Murphy’s CEO, “Unlike the other national pizza chains, Papa Murphy’s has no freezers, no frozen dough, no delivery, and no delivery bags with reheating elements in them,” …Papa Murphy’s pizza is created right in front of the customer with the freshest ingredients, so it can be baked hot and bubbly in the customer’s own oven and enjoyed by their family.”
With more than 1,325 locations Papa Murphy’s in 2012 achieved 25 record sales weeks during the year. The company’s two-year sales comp grew nearly 9 percent
“Papa Murphy’s was voted  the  No. 1 pizza in four different independent national surveys in 2012. Consumers are driving the success of the grocerant niche as the demand for a higher level of freshness and premium quality ingredients increases so must companies focus.  Consumers never take a step back in quality  and Papa Murphy’s is keeping step with today’s consumer.
Ken Calwell understands that consumers are the driving force creating demand and the want convenience,  greater transparency Papa Murphy’s meets those needs. This is a company positioned to grow.

Steven Johnson is Grocerant Guru at Tacoma, WA based Foodservice Solutions, with extensive experience as a multi-unit restaurant operator, consultant, brand / product positioning expert and public speaking. Johnson, or

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