ing through a franchise network,” he said.
“We’ve recently signed an area develop-
er for the province of Saskatchewan and
he’s committed to opening up seven new
stores.” He also has at least two strong
prospects interested in Ontario franchises,
van der Lee said, and has also received in-
quiries from Newfoundland and Nova Sco-
tia.
So how exactly does Papa Murphy’s dif-
fer from the multitude of pizza chains
stretched across Canada? Freshness is
what makes the product truly unique, van
der Lee explained.
“The dough is made fresh every day —
it’s not frozen, and all the ingredients are
made fresh every day or prepared fresh
every day. The cheese is grated fresh in
store, the vegetables are diced and sliced,
the fresh pepperoni and all the proteins …
and I think that is the biggest difference.”
FRESH, CUSTOM PIZZA
IN 15 MINUTES
Rather than dropping a cardboard box on to
the dinner table and hoping for something
MAR/APR 2015
H
business elite canada
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