When asked why Papa Murphy’s International is accelerating growth at a time when many restaurant chains are cutting back on development, franchisees within the take-and-bake pizza chain have a simple answer: The franchise model works. Of course, it helps that sales at the take-and-bake pizza concept are going strong when others in the industry are reporting dismal numbers.The Vancouver, Wash.-based chain reported positive same-store sales over the past five consecutive ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?