Papa Murphy’s Take ‘N’ Bake Pizza in Portales is reopening Oct. 26 under new management.
Kevin and Donna Bond of Portales are taking over the store, which closed earlier this year, with their friend Oma Creighton. Papa Murphy’s is located at 421 S. Ave. C.
The pizza store first opened in the fall of 2009 and closed about nine months later.
“We are really excited being local owners and being able to give back to the community,” Donna Bond said.
Creighton said serving as the full-time owner/operator would let her serve the town where she grew up, as well as rural communities where pizza isn’t delivered.
“We’ve gotten very positive response from the community,” Kevin Bond said, adding that people seem aware of and excited about the coming reopening.
Papa Murphy’s will have bake-at-home pizzas, cookie dough, salads and other items similar to those in the store’s original incarnation, he said. The trio plans an official grand reopening in December.
“I like the idea of getting something (custom-made) down there, basically any way you want it, and you get to take it home and cook it when you want,” Kevin Bond said.
Donna and Kevin Bond said they decided to take on the business because they liked the pizza and were unhappy when Papa Murphy’s closed. When no one stepped in to reopen the store, they decided to buy into the franchise and lease the facility from local businessman Max Merrick.
Donna Bond said she’d always wanted to be an entrepreneur and she thought she would like to go into the Papa Murphy’s business.
Because the Bonds wanted to keep their current careers at First Community Bank, they invited Creighton to partner with them.
Creighton, who has a degree in business from ENMU, said she always wanted to own her own business as well, and she loved the concept of a take-and-bake pizza business.
Creighton and Donna Bond returned Saturday from five weeks of training with Papa Murphy’s.
The first few weeks they spent in Dallas doing hands-on training by making dough, chopping vegetables, doing paperwork, serving customers and so forth.
She and Creighton spent the last week of training in Vancouver, Wash., learning about corporate matters and trying dishes from the test kitchen.
Now, the trio is taking applications and doing various other tasks to get organized and ready to open. They’re already planning their first pizza promotion.
“We’re going to open the doors running,” Creighton said.