We think it’s healthy, the ingredients are
top-notch … it speaks for itself.”
The product is priced competitively, some-
where between the grocery store and a
sit-down restaurant, van der Lee explained,
adding that a family of four could easily
dine for about $20. That’s after choosing
from an extensive menu that includes four
types of crust (gluten-free is available), a
multitude of fresh toppings and for those
who just can’t decide, a number of tried-
and-true signature combinations like Ca-
nadian, Hawaiian and Murphy’s Combo.
There’s even a Mini Murph kit that lets
children make their own pizza at home. A
selection of sides rounds out the menu,
including nachos, dessert pizzas, ready-to-
bake chocolate chip cookie dough, bread
and salads.
The nachos were actually a Canadian in-
vention, van der Lee said, and they’re par-
ticularly popular for special events. They’re
being tested in some of the U.S. locations
and in return, custom pasta that’s being
marketed in the States should be available
in Canadian stores this fall.
MAR/APR 2015
H
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