Papa Murphy’s

So normally we get nice service and our pizza is ready in a very timely manner. Today was different. The young man at the register gave the impression that he was there against his will and could not be bothered to give us even a hello how are you greeting. Then we sat down and they seemed to forget about our pizza until another employee noticed that we were the only ones left in the store. She then very quickly made our pizza, after asking what kind of pizza we ordered, and offered an apology. I hope this team gets their stuff together or maybe we will look elsewhere for our pizza.

Had boycotted this location for months until just recently. Before, the service was terrible and the employees (and a certain manager) had a little too much attitude for my taste. Now, however, it’s great! Under new management and it shows! I couldn’t be happier with the service!

My favorite place to go to for a pizza night with friends. Fast and friendly service. Fairly small location.

Low stress…
Efficient queuing…
Customer service with a smile…

Friendly employees, great service, fast and efficient. They always have my pizza made in just a few minutes, even when they’re busy.
Sometimes the parking lot gets full, since they share a lot with Subway and Bask in Robbins. But it’s usually only a problem during Fri/​Sat dinner rush.

The customer service in this location is absolutely some of the best in town. I stop in there every couple weeks to grab a quick dinner on nights I don’t want to cook. The kids get Mini Murphs (the person who invented the Mini Murph is a freaking genius) and my GF and I grab a large pie and salad. Usually using a coupon. Pizza is always good. take and bake with a pile of toppings and enough for lunch the next day… salads are always fresh. I have never entered this location without being greeted with an enthusiastic hello ands a genuine customer service. It’s a breath of fresh air. Thanks.

I love Papa Murphy’s. And I hardly ever buy pizza because I make it so damn well myself. So while I won’t go out and spend $ 24 on a «gourmet» pizza. In a time pinch, I will happily plunk down $ 13 for a large za with lots of good toppings and a a nice rich taste. Take N bake is a whole new thing for me — we don’t have that where I’m from. But I would choose Murphy’s over any traditional chain around here (not including tiny chains). It’s quick, it’s relatively cheap, there’s always coupons and I’m always a happy girl when the pizza meets my tummy.

I think the manager here is so nice and she hires really nice people as well. The deals are really kind of amazing if your using the coupons you get online. 5 meat stuffed is our favorite. I really think as far as take out this is the best.

To be fair, I cannot recall even to the nearest decade the last time I’ve had Papa Murphy’s/Aldo’s/John’s style o’ take ‘n’ bake. It may have been back in the college years, and for me, that’s beginning to have been a LONG time ago, indeed. Back in the day, their pies were famously piled w/​what seemed like shovel-​fulls o’ toppings for $ 4.99 (I think they topped out at the time with an over-​the-​top behemoth for about 7 bucks).
Two major differences @ Papa’s since «whenever it was the last time I paid them a call»… there in No Po all those years ago:
1.) Their «family size» pies are $ 15 now! $ 15! Many loaded pies at the other chain pizza joints not only cook ‘em for you, but will actually condescend to deliver ‘em to ya, all for less than $ 15.
2.) Long gone are the shovel-​fulls o’ toppings. My memory evokes images of meaty beasts along the lines of what you’ll nowaday find at Flyin’ Pie. What we actually received on a recent group @ Papa M’s order of several different style pies, was something entirely different. These were some exceedingly ordinary-​looking pizzas man, the kind you get from the stand up freezers at Winco, usually for about 3 or 4 clams!
Thing is, I keep hearing/​reading about how fantastic pizza tastes, when cooked on a Traeger grill. Spurred on by a perhaps misguided sense of nostalgia, thought I’d give good ol’ not-​so Big Poppa some bid-​ness and finally see for myself just how good the whole, mythical, Pizza-​ala-​Traeger could possibly be.
The results were unequivocal, if one judges merely by gross (and boy howdy, do I mean gross!) consumption. 6 family sized pies were annihilated by our group in less than 20 minutes. CSI techs would have a field day at this crime scene! It took roughly twice as long to cook them pies as it did to get them good and eaten. The rich smokey undertones, compliments of Traeger and co., +added an extra dimension of pure savory that was not altogether disagreeable to the palate.
The kids working the counter @ Papa’s couldn’t have been more upbeat and helpful and here’s one lonely voice cryin’ out from the wilderness, that will happily forsake more toppings (for instance) in favor of solid customer service. Papa M’s, thanks for the trip down memory lane. You were nothing like what I remember, but then again, you could definitely say the same about so very many of us…

I like the easy reviews. It’s exactly what you expect from a Papa Murphy’s. What does stand out is their employee’s. Always very polite and more importantly efficient. We always phone in our orders and I have never had any problems, or wrong orders.

What can you really say about a Papa Murphy’s? They pretty much either do a satisfactory job or they don’t. Well, I have found this location to be highly satisfactory. It’s right around the corner, so I’ve probably been here at least 10 or 15 times. It’s clean, the service is fast, and the staff is friendly. No complaints on the pizza, toppings are generous as they should be, and arranged evenly on the dough.
On a couple occasions they’re offered me a pizza that someone else called in to order and then never picked up for half price, which is pretty awesome. And I’m not talking day old pizza, I’m pretty sure if someone isn’t there within a half hour of placing their order this is the policy.
Since Papa’s uses fresh dough their pizzas can tend to be a little soggy in the middle if you’re not careful. Get that pie in the oven as soon as possible, and if you must wait, refrigerate. I’ve found the pizza comes out better if cooked about 15 – 25 degrees hotter than they suggest, just make sure to check on it a couple minutes early.

I like this alternative over typical pizza chains because it tends to be less greasy, and you can time the baking relative to needed serving time. My friends and I got their gourmet chicken garlic pizza to cook it for our road trip from one of their houses back down to uni. Chicken-​based pizzas tend to be hit or miss if you get it from the other chains, but I have no complaints about Papa Murphy’s; a fair selection of pizzas that come with directions so that if you muck it up, you’ve got no one else to blame.