Papa Murphy’s is gearing up to launch a new co-branding concept with Pinkberry, the frozen yogurt brand, which would create “a complementary food and dessert destination under one roof.”
The co-brand initiative could help boost Papa Murphy’s flagging sales as it continues to close struggling locations nationwide.
Papa Murphy’s, a par-baked pizza chain, announced that it has signed three franchise agreements to bring the concept to fruition. The model is designed to provide franchisees with multiple revenue streams while leveraging shared real estate, labor and operational efficiencies.
The new franchise locations span multiple states. Joshua and Samantha Kimzey will open their first location in both systems in Sunriver, Oregon, with an anticipated opening in early November. Longtime franchisee John Perea will add a Pinkberry to his existing Papa Murphy’s restaurant in Santa Fe, New Mexico, expanding a location he has owned since 2010. Existing franchisee Casey Kauer, who operates five Papa Murphy’s restaurants in Utah, is also expanding with a new co-branded location in West Haven, Utah, scheduled to open in summer 2027.
MTY Food Group owns both Papa Murphy’s and Pinkberry. “The early responses to our co-brand concept reinforce the strength of these brands individually and the even greater potential they have together,” said Ray Zandi, vice president of U.S. development at MTY Food Group.
Papa Murphy’s has nearly 1,000 locations in the U.S., Canada and United Arab Emirates, but its footprint has been shrinking as it has shuttered stores this year. In July, MTY Food Group said it planned to close between 40 and 50 Papa Murphy’s locations in the next nine months.
During the second quarter of 2026, MTY’s same-store sales declined 2.2%, but when Papa Murphy’s is left out of the equation, the company’s U.S. comps were relatively flat.
“We see that brand suffering a little bit more than the others,” MTY CEO Eric Lefebvre told investors in July. “We run different promotions, and we see that there’s very little loyalty in that market and the consumer will go where the pizza is the cheapest at any given time.”
Zandi has suggested that the co-brand approach could be taken with sweetFrog, another MTY frozen yogurt brand. Pairing Papa Murphy’s with these “less labor-intensive concepts” allows MTY to create “a differentiated concept that gives owners greater flexibility while delivering a convenient, high-quality experience for guests.”
“These brands in particular pair well together and also offset each other seasonally, which will greatly assist in growth and a faster ROI in the future for candidates that wish to explore co-brands as ways to develop new stores with either brand,” Zandi continued. “It’s another example of how we’re evolving our franchise portfolio to meet changing consumer preferences and support long-term franchisee success.”
Perea pointed to “the seasonality of both brands” as a key factor “since pairing them together creates a business that can gainfully employ eight to 10 team members and thrive all year long.”
Kimzey noted the “obvious financial benefits, like shared overhead costs and the ability to cross-train employees, but just as valuable is being able to offer something for everyone, at any time of the day. It really becomes a destination.”
