UPDATE they are now getting a one-star review for the fact that for the past 2 months one of the pizzas I ordered is never what we ordered! WRONG TOPPINGS AND NO RED SAUCE it's even a pizza that's on their menu! Treat your staff better so you have consistent employees or train them better make them accountable for their mistakes! I am so sick of this place and DONE. you've earned this review wish I could do no stars!!!!! We eat here every Tuesday evening. I would give them 5 stars but they never seem to be consistent on the toppings, and quality of the pizza made. 3/5 of my last pizza were very sloppy. I'm always kind always call ahead and multiple times my pizza in particular is on the thick crust when I always order thin crust. They recently change their hours from closing at 9 p.m. to 8 p.m. on the weekdays. I had to close my meditation class early so I could get our pizzas on time but I realized I didn't need to leave early because there were six people waiting for their pizzas and they were still making orders including mine which I ordered 40 minutes earlier. I wasn't bothered by this but I thought why don't you guys stay open till 8:30pm? They are always busy when I get there at 7:30 or 8 so I don't see why it's necessary to change the hours. Also, if they could do something for gluten free people like a special that would be really awesome because no matter what my husband's Pizza always costs $15 if not more depending on what he wants. They don't even include it in the any LARGE PIZZA $10 Tuesday SPECIAL. Even the employees have been confused so obviously they're not trained right on knowing that it never...
Read moreChicken bacon ranch pizza with red sauce??? Who does that? We ordered two pizza’s one being chicken bacon ranch with creamy garlic sauce and specifically note red sauce (which you think would be obvious) we came and grabbed our pizzas and immediately went home cause we were hungry and threw them in the oven. When we pulled out the chicken bacon ranch (which did look like chicken bacon ranch) and cut into we realized someone messed up and called them about it.
The reason we’re upset is how they handled it. They weren’t really apologetic and kind. They said “there’s nothing we can do because you already cooked it.” It’s not like they can even take it back if it’s uncooked so that didn’t make any sense for one but not even a refund for just the one pizza that they messed up??? Come on really? It’s just bad business.
We’ve both have been Papa Murphy’s fans since we were kids but you’ve got to realize a bad experience like this means that we personally won’t go back to this location. It’s one thing to be a customer that complains about everything, it’s another to let them know they made an obvious mistake and them not trying to make amends.
Note: the ranch on top in the picture is from us before we realized the...
Read moreThis location is such a disappointment. I love Papa Murphy's pizza but sadly I'll be driving farther out of the way to Lehi from now on. This location no matter what time of day or how busy can never get a call-in pizza done in an efficient time. I'll call at 11:00 right when they open on a weekday and the wait is still 30 minutes. I'm not sure how it's possible that they have that many orders before then already but it's extremely annoying seeing as how I still have to cook the pizza when I get home. This time called the location 3 hours before I wanted to pick up the pizza and was again told half an hour, no problem since I didn't need it right away anyway. I get to the store and I realize the pizza the employee gave me had been sitting on an un-chilled rack in the warm store for THREE hours. Are you kidding me? You guys don't store your call-in pizzas in a refrigerator? Why would I have to specify that I'm not going to be there for awhile to get my pizza put into a damn fridge? This is disgusting and ridiculous and I wasn't about to wait around another half hour for them to remake it. I'll never waste another minute or penny on a place that is too lazy to actually put their pizzas...
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