Papa Murphy’s CREATE model, testing in four stores with two more slated for May, brings fresh prep to the forefront. Its open layout puts dough-making and ingredients on display.
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The Bottom Line: Despite concerns about industry traffic, consumers are spending more on restaurants than they ever have as a percentage of spending. But the industry is less profitable.
Immigration declines are hurting a lot of restaurants. The Texas Restaurant Association has brought together different groups to find a long-term solution.
The 10-unit fast-casual chain clapped back at a lawsuit filed by five franchisees, saying that they were not good operators.
