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Show December, 1999 704 E. Main, Price, Utah Take N Bake: Our Pizza, Papa Murphys Celebrates Grand Opening In Price, Utah! Your Parlor The reason Papa Murphys Take N Bake pizza is so successful is its the perfect marriage of convenience Copyright, 1999 Devon & Kaye Ivie Envisioned Papa Murphys In Their Future Devon and Kaye Ivie, ow ners of the new Papa Murphys store in Price, don't own a crystal ball, but they still knew the company would be in their future the first time they and quality. Most people want a pizza that is as easy as a frozen or delivered pizza, but tastes as good as one ordered i a restaurant. That's one of the big tavted the pizza! advantages of a Papa Murphys pizza - you get a product made with the best ingredients that you bake at your convenience. But there are plenty of other advan- I says, "with the taste, the overall e pizzas dont tages. take long to cook, about 13 minutes. Bake-at-hom- That means you can bake it when its convenient. You can buy earlier in the day. then bake the pizza when the time is right, with no loss of quality. Consumer surveys have repeatedly shown that adults, by a significant margin, prefer the taste of fresh baked pizza to frozen. In addition, any pizza will begin to deteriorate five minutes after its taken out of the oven. Many times, a pizza delivered to your house has been out of the oven for thirty minutes or more. Another advantage of Take N 13 less than restaurant or delivered pizza, Bake pizza is it costs about CONTMlaNr.4 was really impressed," Devon Staffed hui" a 0pSile of ebrerc mu aid warty Pap Murphs's MUMpe, beef, (tax h a mhM mitt premium GUI'S Miami 4 pepperaai, th aacehet layer at dewfh, tapper! and neigh ta oer the paUd filled Rou mwa a pmmd aad pm mun Weve Got Our Party Hats On! A Fresh Idea For Pizza Its time Success in the food business comes down to a simple equation: provide good food of high quality at a good price and your customer w ill see it as a good value. A simple formula, but very hard to conwttm luiun urn, nd cheese .' -- to celebrate a Papa ... Mur- I Oth & llth. Weve got a lot of activities Cwswncrpi4 December 9th, Large Pepperoni Pizza Three 100 real cheeses topped premium Gallo pepperoni ni phy's Grand Opening in Price, Utah! The celebration begins this weekend, Thursday. Friday and Saturday. pc. qual- ity and especially the price! Papa Murphys sold me right off the bat. Thats why we figured we could sell them to the folks here in Price. We haven't seen another take out pizza, frozen or delivered, that could compare with a Papa Murphys. Great it's a great valuer taste, low price Kaye says they wanted to sell a product they could believe in. "We put on a lot of toppings. The large combination weighs in at over four pounds! We put 70 slices of pepper-oon every large pepperoni pizza. We use only the freshest, best ingredients available. We challenge anyone to match us on quality or quantity." Devon worked for the National Cash Register Company in marketing and was managing the companys Large Murphys Combination w ith Three 100 real cheeses topped with premium Gallo & pepperoni. Italian sausage, fresh onion nu and black olives. 70 slices of AA Large Hawaiian Pizza salami :s8.99 Large Stuffed Pizza Chicago-Styl- e Fitted with premium Gaik wtaim & pepperoni, Ui muon mi and nearly a pound of cheese topped with dough, sauce and cheese. Garwshcd with Roma tomatoes and green emom. it weigh peer 5 tbs Three 100 real cheeses topped with real Canadian bacon & juicy Dole pineapple QQ -- - y d id .1 . sausage. beef, |