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. Facebook.com/Steven
Johnson, Linkedin.com/in/grocerant or twitter.com/grocerant
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