Pita Pit Featured in Creative Loafing

Pita Pit is now open for business in Decatur, GA. The Pita Pit has laid down aggressive expansion plans into the Atlanta market with over 100 locations planned throughout the metro area and provides a healthier option than fast food dining across the city. Pita Pit opened yesterday in downtown Decatur and are one step ahead of competition by offering nutrition facts of all of the products they serve. A portion of the article is included below and it can be read in its entirety by clicking here.

Gravy Train: Restaurant Eugene Amps Up Talent, Pita Pit Invades Atlanta

By Laura Horton

Craft beer shop Ale Yeah! is on the verge of opening the doors in Decatur. Along with creative brews, the shop will sell brewing equipment and gourmet snacks like chesse and chocolate. Thrillist reports that Ale Yeah! will also offer homebrew classes in the near future. The shop is aiming open this coming week.

Pita Pit is now open for business in Decatur. This is the first Atlanta area location of the international chain and they are reportedly looking to bring over 100 locations to the Atlanta market as a part of their massive nationwide growth plan. That’s a whole lotta pita! Pita Pit’s spin is healthier alternative to fast food dining and they offer nutrition information on all products.

News of several other noted restaurants closing surfaced over the last week or so, including Nickiemotos and Vickerys in Midtown, Il Mulino downtown and Dynamic Dish on Edgewood.

(Read More)

Pita Pit Opens in Decatur, GA; Featured in Decatur Metro

The Pita Pit in Decatur opened today, December 2, 2010 and was featured on the Decatur Metro, local site for community news. Long time Pita fan, Derek Kellermann and Hose Divani, after two years of looking for the perfect location opened the Pita Pit in Decatur to bring healthy options to an area that is physically active and health conscious. In addition, Decatur provided the perfect location close to Emory University and Agnes Scott College to offer affordable food choices all day long. The Pita Pit will be open from 7:00 a.m. until 10:00 p.m. is delivering throughout the area to reach both campuses and residential neighborhoods. Below is a portion of the article and it can be read in its entirety by clicking here.

More Sandwich/Pita News

So I know people have been worrying/asking about Jimmy John’s and the announced plan to open in the old Tastings space at 330 West Ponce. I’m still waiting on further details, but sources say that the plan is still “a go” and the sandwich shop will most likely open early next year. More details once we have them!

Also, as we announced earlier this week, Pita Pit opens today. This morning I received some additional background info on Decatur’s newest pita place…

The development is led by local entrepreneurs Hose Divani and Derek Kellermann, who noticed the healthy aspects of the Decatur markets were largely missing a healthy late night food options and ultimately led to the decision to open the Pita Pit in Downtown Decatur.

Finding two schools in relatively close proximity to one of the most physically active towns in the Atlanta metropolis, Derek Kellermann and Hose Divani finally settled on a location after nearly two years of searching for the perfect spot. Derek, a long time fan of the Pita Pit first creating the relationship in college in Manhattan, Kansas was always looking for fresh, healthy, quick and most of all affordable food choices that were appealing to those who were both physically active and those looking for a healthy fast food option. As they were both looking for a new business venture, Derek instantly began persuading Hose to pursue the Pita Pit concept, bringing a healthy, fast and fresh eating concept to Atlanta and searching for a college campus that would love the pita concept.

(Read More)

Pita Pit franchisee featured in Union-Bulletin

Pita Pit’s Walla Walla franchisee, Chad Walder, was recently featured in the Union-Bulletin discussing his new business venture in addition to opening the Pita Pit. Walder, who grew up in Walla Walla, is a multi-faceted entrepreneur and introduced the Pita Pit to his local community. Walder felt that a healthy, fresh concept like Pita Pit would be a great addition to Walla Walla. Now Walder has partnered to open a Marcy’s directly next to the Pita Pit. Pita Pit, with over 180 locations throughout the U.S. is continuing to strengthen its presence in college towns and cities throughout the country. Below you can find a portion of the story and can find the full story here.

Chad Walder Credits Pita Pit as Stepping Stone to Entrepreneurial Glory

A long-ago gas station has become a new spot for spirits in a blend of old and new on downtown's Colville Street.

In the reframed walls of what was formerly Luscious by Nature, black-and-white framed photos pay tribute to the old Union 76 service station started at that corner by J. Milo Marcy. Now instead of air compressors, the sound coming from the building is more likely to be clinking ice cubes rumbling in a shaker.

The station pumps from the 1930s-era building were removed years ago, and the building over the years had been home to numerous other businesses, the tribute to the old "Marcy's" is an homage to the corner's roots. And the theme couldn't be more appropriate considering the homecoming of sorts of Marcy's co-owner Chad Waldher.

An entrepreneur who opened the neighboring Pita Pit about a year ago, Waldher grew up in Walla Walla until he was 15.

His family moved away. He spent the next 15 years on the west side of the state. When the opportunity arose to open his own Pita Pit franchise, Waldher had two choices: open in the Seattle area or start a new one in Walla Walla.

(Read More)

Franchisee Profile: Brad Alexander of the Lancaster, PA Pita Pit

Open Date: September 22, 2010

Location: 398 Harrisburg Ave Suite #500
Lancaster, PA 17603

Phone: 717-517-7111

Hours of Operation: Sunday – Wednesday 9am – 10pm; Thursday – Saturday 9am – 3am


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How Brad Got Started with Pita Pit…
While entertaining several franchising opportunities, including an approval with Nathan’s Famous Hotdogs, entrepreneur Brad Alexander stumbled upon Pita Pit while dining with his brother at an established Pita Pit location. There he instantly fell in love with Pita Pit’s fresh taste and overall brand concept and delved into researching franchising opportunities. Once he realized that his “good to be true” idealization of Pita Pit was not a myth, Brad partnered with friend of ten years and likeminded entrepreneur Nathan Groff to bring the first Pita Pit to Lancaster, Pennsylvania.

Brad’s Entrepreneurial Background…
Brad is no stranger to entrepreneurship, having started his first business at the age of 18 to finance his college education. After college, Brad continued down the entrepreneurial path and has owned and operated a handful of successful businesses in the hospitality and real estate industries, laying the foundation for his in-house leadership role at his Pita Pit location. He will be joined by partner Nathan, who has owned several martial arts studios in the past, in the day-to-day operations and the success of Pita Pit.

Note: Brad and Nathan want the focus of pitching efforts to be less about them personally and more about the business of Pita Pit.

Brad’s Plans with Pita Pit…
With Lancaster positioned between Philadelphia and Harrisburg, Brad is optimistic for the city’s growth and thus, success of Pita Pit. Finding a home for his Pita Pit location in an old foundry building near the Frankin and Marshall College campus, Brad hopes to become a favorite among college students and people who love fresh and healthy foods. As he grows the brand within Lancaster he and Nathan will explore additional restaurant locations as opportunities arise.

Pita Pit Featured in The Suburbanite

The Pita Pit was featured in The Suburbanite in Akron, Ohio in an article that was entitled, “Pita Pit, fresh and healthy food that is still served fast.” The article covered the recent opening of the Pita Pit right in the heart of Akron. Franchisees of the new location, John Cavileer and Matt Mayo, have had a long relationship with the Pita Pit brand, eating there during their college years at Ohio University. After the now business partners moved to Akron, they decided to team up to open a ‘healthy concept’ that would provide fresh and healthy food options as alternatives to the normal fast-food choices. Their goal is to appeal to all demographics in Akron; from the business community during to the day and to the college students at night. The restaurant opened at 325 S. Main Street and will be open business hours until 10 p.m. through Wednesday. Thursday, Friday, and Saturday, they are open until 3 a.m. A portion of the article is included below and can be read in its entirety by clicking here.

Pita Pit, fresh and healthy food that's still served fast

Fast food is the quick answer for many of today's busy families, college students and business professionals. John Sotiriadis and Nelson Lang, founders of the Canadian based, Pita Pit, wanted to create a healthy alternative to the greasy, artery clogging mess that today's Americans choose to eat.

Fresh thinking, healthy eating is the new trend, according to the Pita Pit. They rid of the heavy breads and use a lighter Lebanese-style pita. Chicken breasts and lamb are grilled upon order. The leaner meats are popular with today's college students.

The Pita Pit has been booming on college campuses across the country.

New local Pita Pit franchise co-owners John Cavileer and Matt Mayo ate at the Ohio University Pita Pit often.

“I ate there like three times a week,” Cavileer said. “On the way home from classes there is a street at OU with about 50 restaurants on it. I could have picked any of them. I just went there because I liked the food and it was reasonably priced.”

Cavileer graduated in 2004 and came to Akron to get his business masters. He wanted to bring the Pita Pit to Akron. The building next to the student housing, across from Akron Aero's Stadium was vacant.

(Read More)

Pita Pit Opens on UNH Campus and is Featured in Campus Journal

Pita Pit was recently featured in the University of New Hampshire student paper, the Campus Journal, in an article entitled “Pita Pit Opens at the University of New Hampshire.” The article discusses the recent opening of Pita Pit on their very fist college campus in the United States on the UNH and not only is it the first on a college campus but it is also the first Pita Pit in the state of New Hampshire. What the Director of Dining services liked so much about the brand is it offered students the opportunity to eat healthy and affordable food options as an alternative to fast food restaurants. Since the Pita Pit opened on campus this fall, the sales at the Philbrook Café location have increased by 35.6% and the popularity of the new food options is growing rapidly across campus. A portion of the article is included below and can be read in its entirety by clicking here.

Pita Pit Opens at the University of New Hampshire

Pita Pit, the newest dining option at UNH, has opened in the Philbrook Café. Pita Pit will be open during the academic year Monday through Friday from 7:30 a.m.-1 a.m. and weekends from 11 a.m. – 1 a.m.

"Pita Pit is an international franchise that offers customers a healthy and affordable alternative to fast food restaurants," says Jon Plodzik, director of Dining Services. "Pita Pit serves made-to-order, proprietary lunch and dinner pitas and salads throughout the day. This is the first Pita Pit franchise in the New Hampshire."

Official grand opening activities for the Pita Pit included several free sample days with discount coupons distributed throughout campus. Pita Pit will also feature daily promotions including specially priced combos, discounted pitas and free beverages with the purchase of any pita.

(Read More)

Pita Pit Opens in Charleston, WV and is Featured in Charleston Daily Mail

Pita Pit was recently featured in an article about the newest Pita Pit opening in Charleston, WV in the Charleston Daily Mail. The story, “Pita Pit franchise opens in Kanawha City” profiles first-time franchise owner Pat Parker and chronicles his journey from discovering Pita Pit to opening the first Pita Pit in Charleston. It also discusses Pita Pit’s “fresh food, healthy eating” concept and attractive franchising opportunities. A portion of the article is included below and the article can be read in its entirety by clicking here.

Pita Pit franchise opens in Kanawha City
by Monica Orosz


When Pat Parker and his wife lived in Huntington, they loved stopping at the Pita Pit for lunch.

When their jobs - his as a financial planner for Merrill Lynch, hers as a physician for Charleston Area Medical Center - brought them to Charleston, they lamented the loss of their favorite sandwiches, tucked into bread that is baked like a pocket to hold the ingredients.

And then they did something about it.

Wednesday, Parker opened the state's third Pita Pit franchise in Kanawha City, at 4222 MacCorkle Ave. The concept is "fresh thinking, healthy eating," and the menu includes everything from breakfast pitas with eggs and sausage to cold cuts, steak, Mediterranean beef and falafel, made with chickpeas and spice.

Toppings include standards such as lettuce and tomato and the more unusual such as hummus and babaganoush, which is made with eggplant. There are 16 sauces, including tzatziki with yogurt and cucumber; mustard; and ancho chipotle. Sandwiches range from $4 to $6.

Already by lunchtime at Wednesday's soft opening, the restaurant was hopping.

"For me, it wasn't a money-driven thing," said Parker. Not that he wants to throw money down the tubes - he says the investment was a carefully thought-out one.

And the Pita Pit, which began in 1995 in Canada and now has 300 stores in North America, is pretty picky about its franchisees, too.

"Before they'd even accept us, we had to go to their headquarters in Coer d'Alene, Idaho, for a 'discovery day.'"

During that day, Pita Pit officials lay out the requirements for a franchise and interview the potential franchisee.

(Read More)

Pita Pit Opens in Lancaster, PA and is Featured in the Intelligencer Journal

The Intelligencer Journal recently published an article about the new Pita Pit opening today in Lancaster, PA. The article, entitled, “The Pita Pit arrives here,” also has photos of the new store built from a photo shoot set up with Pita Pit owner Nathan Groff. The piece announces Pita Pit’s arrival to the city and can be found below, and the original article can be found by clicking here.

The Pita Pit arrives here
By Chad Umble

The Pita Pit, which features Lebanese-style pitas, is opening Wednesday in Champion Forge Center, 398 Harrisburg Ave. It is next to Sukhothai Restaurant in Suite 500.

The Pita Pit's menu has sandwiches with a number of meat and vegetable fillings and a variety of toppings, including souvlaki, gyros and falafel sandwiches. It also offers salads and smoothies. It features takeout food, but also will have seating for 12.

The Pita Pit is a franchise that began in Canada in 1995 and now has more than 100 locations there and almost 200 in the United States. This is the first one in Lancaster County. Owners are Brad Alexander and Nathan Groff.

Hours: 9 a.m. to 10 p.m. Sunday to Wednesday, 9 a.m. to 3 p.m. Thursday to Saturday. Phone: 517-7111.

(Read More)

Franchisee Profile: Bret Gibson of Pita Pit Lewiston, ID

Today we are highlighting Bret Gibson in our franchisee profile. Bret is the franchisee of the Lewiston, ID Pita Pit and is approaching his 1 year anniversary with Pita Pita as he has been a Pita Pit Franchisee since December of 2010

Location: 908 16th Ave., Lewiston, ID 83501


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How Bret Got Started with Pita Pit…
Bret Gibson learned about Pita Pit through his previous job, where he owned a flooring company. He was installing floor into a fraternity house and looking for a place to grab lunch. He stumbled across Pita Pit and gave it a try, where he said he knew instantaneously that this was a great concept that he had to be a part of. With a down economy, and the construction industry drying-up, Gibson decided he wanted a career change, “The first thing that entered my mind was Pita Pit, and the rest is history.”

Something Interesting About Bret’s Story…
Gibson is a self described entrepreneur at heart. As a child, he never was quite sure what he wanted to do, but saw and has now followed in his grandfather’s footsteps as a passionate entrepreneur, continuing in his family history. Other members of his family, brother, Derek MacArthur and friend, Geoffrey Eldridge are both involved with the Lewiston Pita Pit as its General Managers. The trio plan to continue in the development of the brand to bring this fresh concept to other areas throughout Idaho.

Community Involvement...
Gibson is definitely excited to really ingrain The Pita Pit into the Lewiston community. Besides being a part of the Chamber of Commerce, he wants to sponsor local sports teams and other community organizations.

Family Life…
Gibson and his wife, Sarah, have two children; son, Braxton,12 and daughter, Savannah,3.

Franchisee Profile: Tiffani Morrel of Pita Pit Glen Allen, VA

Today we are highlighting Tiffani Morrel in our franchisee profile. Tiffani is the franchisee of the Glen Allen, VA Pita Pit and has been a Pita Pit franchisee since April of 2009.

Location: 4040 Cox Rd., Glen Allen, VA 23060


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Tiffani’s Story…
Tiffani Morrel has been in the restaurant business since she was a teenager. Throughout her career she has moved up in the ranks from a waitress to a manager and now she is a restaurant owner of the Pita Pit. When looking for a new venture in the restaurant industry, Morrel and her husband, Norman, came across an opportunity to own an established franchise location in Glen Allen. The Morrel’s quickly jumped at the chance and now are part of a growing national healthy fast food franchise, with plans to expand the brand throughout Virginia.

Community Involvement…
Although the restaurant has only been under the Morrel’s ownership for less than a year, the Glen Allen location partakes in sponsorships and donations to local community groups, especially the local schools.

Family Involvement...
Tiffani and her husband, Norman, have a 4-year old girl named Gabriella. Norman Morrel is still involved in a career in computers, but helps out in the Pita Pit location as much as possible.

Franchisee Profile: Tim Goff of Pita Pit Sarasota, FL

Today we are highlighting Tim Goff in our franchisee profile. Tim is the franchisee of the Sarasota, FL Pita Pit and is approaching his 1 year anniversary with Pita Pit as he has been a Pita Pit franchisee since December of 2009.

Location: 6500 Superior Ave, Sarasota, FL 34231


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How Tim Got Started with Pita Pit…
After graduating college, Jim Goff went into the real estate industry. As an investment, he decided to open a restaurant and some friends of his from University of Florida couldn’t stop talking about Pita Pit. After researching the concept, Goff drove to Orlando to see what all the hype was about and was immediately sold. He opened his first location in Ft. Myers. When the real estate market got bad, he decided to take his franchising endeavors to a new level. He bought up two additional locations, Tampa and Tallahassee, and has re-opened them under his ownership. Now, he is adding a fourth to his profile with the opening of his newest location in Sarasota.

Something Interesting About Tim’s Story…
Goff, just 25-years old, owns three other Pita Pit locations; Ft. Myers, Tampa and Tallahassee. Goff is a self proclaimed entrepreneur since the age of 12-years old, where he has always tried to start-up his own businesses for profit. He has always been very business savvy in his thinking. He has big goals to continue the development of the Pita Pit brand throughout Florida with a goal to develop six locations per year.

Community Involvement...
Goff always tries to ingrain himself in the communities that he serves. He works with local school in providing free food for special events and sponsorships. He also is passionate about raising money for causes such as the Muscular Dystrophy Association (MDA), Breast Cancer Association and The American Heart Association. Last year, his Ft. Myers store raised $2,000 for MDA. He plans to continue in servicing the community and raising money for these causes in all his locations.

Family Life…
Gibson and his wife, Trisha, have a son Austin, 2.

Pita Pit Featured in The Advocate

Pita Pit was recently featured in The Advocate in Baton Rouge, LA where local entrepreneur Jack Brighenti is having a new opening on September 3, 2010. The newest Pita Pit location will be next to the LSU Campus in a new shopping complex, across the street from the campus. Jack Brighenti, 24-year old franchisee has two locations now, in New Orleans and Baton Rouge. Baton rouge will be featuring beer sales for the first time in the system and will stay open until 4 a.m. on Friday and Saturday nights, as well as serve delivery to the whole city. Jack has plans to further expand the brand in Louisiana adding additional units in Baton Rouge, New Orleans, Lafayette and Hammond. Below is a portion of the article and you can view the article in its entirety here.

Chain restaurant Pita Pit branch to open near LSU
By CHAD CALDER

Pita Pit, a chain restaurant promoting itself as the healthy alternative in the fast-casual segment, is opening today in the Northgate area near LSU and plans another four in Baton Rouge over the next few years.

The local franchisee is Jack Brighenti, a 24-year-old who opened the 180-unit chain’s other Louisiana location, on Magazine Street in New Orleans.
Brighenti said Thursday that he is scouting locations and plans another four units in Baton Rouge and four in New Orleans, “but we’re also looking at Lafayette and Hammond. Those are pretty interesting markets.”

The timetable for this expansion, he said, is about three or four years.
Brighenti said the key is locating restaurants near colleges and universities, where Pita Pit’s healthier fare and late hours can find a market.

He said the Pita Pit opening today in the shopping center anchored by the new CVS pharmacy will serve Abita beers and Michelob Ultra and will offer daily dollar-beer specials.

(Read More)

Pita Pit Featured on New Day Northwest

Pita Pit was recently featured on a great segment in which Seattle franchisee Andrea Palmer recreated the Pita Pit experience live in-studio today on KING 5 TV’s live morning program, “New Day Northwest.” In the 7-minute segment, Andrea Palmer came into the studio and demonstrated for host Margaret Larson and the live studio audience how to make a variety of different pitas as healthy alternatives to popular calorie-heavy options like burritos and crispy chicken sandwiches. The video can be seen below and you can get more information on KING 5 TV's website here.

Pita Pit Featued in Nation's Restaurant News

Pita Pit was recently featured in Nation’s Restaurant News about its recent appearances on the morning show FOX & Friends every Friday this summer. The article discusses the way Pita Pit is using this PR tactic as a way to build the awareness for the brand in New York City and connect personally with customers and potential franchisees along the east coast. Pita Pit has also been able to feed the people of New York for free every Friday for the past 7 weeks, generating product trial throughout the region. The article discusses these segments and also includes a link to each of the segments on YouTube. Here is a portion of the article and below you will find a link to read the entire article:

Pita Pit pop-up building franchise buzz
By Mark Brandau

Pita Pit has no locations in New York City, but that hasn’t stopped the 180-unit chain from generating some Big-Apple-style media buzz through a pop-up restaurant it temporarily operates outside the building where Fox News Corp. broadcasts its “Fox and Friends” morning show.

For the past five Friday mornings, the Coeur d’Alene, Idaho-based chain has been serving breakfast pitas to passersby from the makeshift restaurant and plans to continue service each Friday through the end of August. Vice president of corporate business unit Peter Riggs also will be interviewed on each broadcast.

Riggs said the intent of being featured so prominently on television for eight straight weeks was to spread awareness not only to potential Pita Pit customers, but also to franchisee candidates.

“Ultimately, we’re hoping to get to potential franchisees, but the more blunt-object attitude we have is just trying to get the Pita Pit name out more,” Riggs said. “Any time you can increase brand recognition, that’s what we’re after.”

(Read More)

Pita Pit Featured on FOX Business Network

The Pita Pit was recently featured on FOX Business Network where Peter Riggs, VP of Corporate Business Unit, was interviewed by host Chris Cotter live. The segment is entitled, “Put it on a Pita,” where the host discusses his experience with the Pita Pit after trying it in the FOX plaza where Pita Pit has been serving breakfast pitas on FOX & Friends morning show every Friday this summer. The segment discusses Pita Pit’s national growth strategy and the current franchising industry as a whole. Peter Riggs discusses what it means to be a franchisee in the Pita Pit system and why not it is such a prime time to get involved with Pita Pit. Here is a link to the segment live on FOXBusiness.com:

"Put it on a Pita" (FOX Business)

Pita Pit featured in the Denver Post

Recently Margaret Jackson, a reporter at the Denver Post, wrote a story about franchisors’ increased interest in the Denver market for expanding their brands. Due to certain characteristics, Denver and Colorado as a whole has been one of the markets that has seen an upswing in development and is an attractive market for franchises to grow. Pita Pit was one of the brand’s featured in the article and Corey Bowman, Pita Pit’s Vice President of Franchise Development, was interviewed discussing Pita Pit’s growth plans in the market and some trends seen in the real estate opportunities. Bowman also discussed some of the incentives that Pita Pit is offering to new franchisees entering the system to help entrepreneurs go into business ownership despite the economic climate. Below you will find a portion of the article and a link to read the full article as well.

Metro franchises rise as proven models hit the ground running
By Margaret Jackson | The Denver Post

Widespread job losses combined with strong regional demographics have turned metro Denver into a popular spot for franchises.

But even though many people who've lost their jobs want to go into business for themselves, getting financing remains a challenge.

As a result, some franchise companies are making special offers to lure franchisees, and many landlords are negotiating more favorable lease rates to attract tenants.

"When the economy lags, franchising sees an increase in the number of people becoming franchisees," said Corey Bowman, vice president of franchise development for The Pita Pit, a Coeur d'Alene, Idaho-based quick-service restaurant chain that is expanding in the Denver area. "People who were working and got laid off have a sour taste in their mouths and don't want to work for somebody else." (Read More)

Pit Pit Rolls Into Week 3 in New York City with FOX and Friends

FOX and Friends interviews Pita Pit VP of Corporate Development Peter Riggs, discussing the original concept, franchising, and breakfast food! This segment comes for Pita Pit's second week of their FOX and Friends summer residency.

Franchisee Opens Pita Pit at Young Age

The job market is tough these days for many college graduates. This has lead to a growing trend of college grads starting their own businesses and opening up franchises. Generation Y is full of entrepreneurs and Justin Kopelman of the Pita Pit at Clemson University is just one. He was recently featured in an article on AllBusiness.com where he shares his entrepreneurial story of opening his own franchise straight out of college. He also gives advice to other young people about following their dreams and how they can also be successful in becoming young business owners. The full article can be read here, while a portion is shared below.

The Truth About Buying a Franchise in Your 20s
By Sara Wilson

When Justin Kopelman was fresh out of college, he didn’t interview for jobs or choose a set career path. Instead, he tried his hand at entrepreneurship and purchased a Pita Pit franchise. At 29, Shawn Ligon struck out for business ownership and invested in a DoodyCalls franchise. Though only in their 20s, both Kopelman and Ligon are already their own bosses. And they’re not the only ones.

Over the past decade, there has been a noticeable increase in the number of young adults opening franchises, according to David Cahn, founder of Franchise & Business Law Group, a boutique law firm in the Baltimore area that primarily represents early-stage franchisors and startup franchisees. It sounds glamorous to be twentysomething and already own a franchise, but what’s it really like? We asked Kopelman and Ligon to give us the scoop. (Read More)

Pita Pita Returns to FOX and Friends for Week 2

FOX and Friends interviews Pita Pit VP of Corporate Development Peter Riggs, discussing the history of the company, exponential growth, and delicious food! This segment comes for Pita Pit's second week of their FOX and Friends summer residency.

Pita Pit Kicks Off 8-Week Segment on Fox and Friends

FOX and Friends interviews Pita Pit VP of Corporate Development Peter Riggs, discussing the original concept, franchising, and breakfast food! This segment comes for Pita Pit's first week of their FOX and Friends summer residency.

Pita Pit highlighted in The Intelligencer

Pita Pit was recently interviewed in an article in The Intelligencer in Doylestown, PA about the measures they had adapted to attract potential entrepreneurs into the franchise system. The article states that Pita Pit has reduced their initial franchise fee by 40% of the $25k it once cost, and limits royalties for the first two years of operation. These measures allow potential entrepreneurs to enter into the system at lower costs and help give them stronger incentives to join into a franchising system. A portion of the story is shared below, and you can view the full article here.

Programs lure franchisees
By: CRISSA SHOEMAKER DEBREE

Owning a franchise has gotten a little bit easier, thanks to the still-slumping economy and tightened credit markets.

Franchise companies across the country are reducing their fees, crafting financing plans and, in some cases, temporarily eliminating royalty payments, all to help prospective owners open their own locations or expand with more franchise units.

Alisa Harrison, a spokeswoman for the International Franchise Association, said the industry typically sees rapid growth during economic downturns, as laid-off employees decide to go into business for themselves. But the difficulty of obtaining credit is holding some people back and spurring franchise companies to be more creative. (Read More).

Pita Pit Costa Rica Adventure Sweepstakes

Despite the economic climate, some businesses are continuing to grow due to the personal connections made with customers around the nation. The Pita Pit has continued to expand due to their dedicated customers and irreverent fan base. As a way to support their customers the same way they feel supported, Pita Pit created a Costa Rica Sweepstakes, where they decided to send one of their loyal fans to Costa Rica for an unforgettable, fully planned vacation.

Montana State University graduate student Jenna Haake was presented a winning package for a six-day, five-night vacation to Costa Rica. Jenna recently returned from her trip, and decided to share her experience:

"I can't believe I had the opportunity from Pita Pit to travel to Costa Rica and take part in such a wonderful and beautiful country! We had the chance to explore the beautiful beaches in Manuel Antonio National Park, take a guided tour through the rainforest and see monkeys, frogs, sloths, giant spiders and almost forgot to mention being in the epicenter of a 6.2 magnitude earthquake! The scenery was beautiful as well as the 5-star hotel they put us up in! We had a blast enjoying the local culture and learning some spanish along the way. We had the opportunity to go on a catamaran boat tour and go snorkling and see the pristine beauty from the ocean view! I cant thank Pita Pit enough for such an amazing opportunity! I am so grateful and blessed to have won this trip and travel with one of my best friends! It is a wonderful feeling and I am honored to have been able to travel under such an amazing restaurant franchise! Thank You Pita Pit and everyone who helped make this possible! I am forever thankful!"

--Jenna Haacke

Pita Pit Featured in The Denton Record

Pita Pit was recently featured in a great article that published in The Denton Record Chronicle, entitled, “Persevering with pitas.” The article was built from an in-depth interview with franchisee, Tim Raietparvar, about his Pita Pit location in Denton, TX and entrepreneur story. Below is a sample of the article along with a link to the article in its entirety.

Persevering with pitas
Restaurateur left ‘easier’ world of gas station ownership
Sunday, May 23, 2010

It’s a small restaurant off Fry Street combining a bit of American cuisine with some Greek.

It’s called the Pita Pit, and with the motto “Fresh thinking, healthy eating” comes a menu offering grilled meats, zesty sauces, fresh vegetables and a pita rolled into a unique package.

“We don’t cook anything [when customers order]; everything is ready to go,” said Tim Raietparvar, owner of the 900-square-foot restaurant space. “Everything is in front of you, so you can pick and choose. … We add our own seasoning, and then you have the vegetables right in front of you to choose from.”

Raietparvar, 44, said he wanted to be in a business that would provide people with a more healthy option — something other than the typical fast-food restaurant that carries hamburgers or pizzas.

The Pita Pit offers pita sandwiches, gyros and a famous ham-turkey-bacon club.

“My brother owned a Pita Pit in California, and he told me about it,” Raietparvar said. The company is based in Ontario, and its U.S. headquarters are in Idaho.

Raietparvar bought the Denton Pita Pit in 2007 after another owner ran it for about a year. Raietparvar spent many hours learning — not enjoying any honeymoon period.

“This was a new business to me. The guy who used to own it before was not here, and the employees were running the business at the beginning, so a lot of them quit,” he said. “Not only did I have to learn a new business, but make sure I learned it myself and start with new people.”

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Pita Pit Featured in Nation's Restaurant News

Pita Pit was recently featured in an article in Nation’s Restaurant News, entitled, “Nearing Showtime in the Windy City.” The article was built from an in-depth interview with Peter Riggs, discussing expectations and issues at top priority when attending the convention in Chicago. The article discusses the fact that Riggs and the Pita Pit team will be looking into menu labeling and the technology that goes along with that at the Chicago convention. Below is a sample of the article along with a link to it in its entirety.

Nearing showtime in the Windy City
Operators search for equipment, suppliers and franchisees at annual event

Peter Riggs of Pita Pit will have menu labeling—and calorie posting in particular—in mind as he explores the show.

Riggs, vice president of corporate business for the Cour d’Alene, Idaho-based quick-service sandwich chain, said he’s specifically looking for digital menu boards that can accommodate changes required by the new federal labeling law.

“We’ve got about 175 stores across the U.S., and every time we introduce a new menu item there’s a lot of logistical planning that goes into how best to display that,” he said. “We’ve been doing a lot of research on the new menu-labeling laws, and we want to see what other concepts are doing and figure out what the best execution is.”

As far as the digital menu boards go, “my IT guys have been bugging me to take more meetings about it,” he said. “The technology has been out there for a while, but hasn’t gained much traction yet. But given the legislation, we’ll look at it and see if there’s practical application for our brand.”

He added that the menu boards also would appeal to the chain’s main demographic: 18- to 24-year-old males. Roughly half of Pita Pit’s stores are located around college campuses, and the flash animation on the computer screens would make for “a more immersive experience for them,” he said.

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Pita Pit Featured in Dayton Business Journal

Pita Pit was recently featured in an article in the Dayton Business Journal entitled, “Pita Pit Cooks Up Plan for Dayton-Area Push.” The article was built from an in-depth interview with Corey Bowman and delves into Pita Pit’s expansion plans throughout Ohio and specifically Dayton. The article also discusses the success Pita Pit has seen in the Ohio market and plans to develop further. Below is a sample of the article along with a link to the article in its entirety.

Pita Pit cooks up plan for Dayton-area push
by Tom Demeropolis

A fast-casual dining franchise is looking to capitalize on the colleges in the Dayton region.

The Pita Pit, an Idaho-based franchise, is looking to open five locations in the Dayton area in the next 12 to 18 months.

The development team has started looking for retail locations and meeting with existing Ohio franchisees and potential franchisees to operate the new locations.

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Pita Pit Featured in Austin American-Statesman

Pita Pit was recently featured in a feature article in the Austin American-Statesman entitled, “Certification Helps Diners Hunt Down Eco-Friendly Fare.” The article was built from an interview with Asa Christensen and Michelle Flores. The article delves into the recent certification that the Austin Pita Pit received from the Green Restaurant Association, making them one of four green certified restaurants in all of Austin. Below is a sample of the article along with a link to the article in its entirety.

Certification helps diners hunt down eco-friendly fare
Austin restaurants vie for green label.
By Asher Price
Sunday, May 30, 2010

A few Austin restaurants are hoping that diners will like their food green.

At the Pita Pit on Congress Avenue, owners Asa Christensen and Michelle Flores have tossed out their plastic utensils and replaced them with biodegradable ones. They added low-pressure aerators on the faucets to cut down water use. They have paid for private recycling. They use local suppliers for their pitas and some salad stuffs, all in a bid to get approval from a nonprofit that certifies restaurants as environmentally friendly.

Many of their customers already "gravitate to earth-friendly choices," Christensen, 31, said. "By choosing where you eat, you can have a huge impact on the environment."
"It's our way of supporting our customers," Flores, 33, said. "They do so much for us."

The nonprofit Green Restaurant Association has certified nine restaurants in the state, including four in Austin: La Condesa, Snap Kitchen, Barr Mansion and the Pita Pit.

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Pita Pit Featured in QSR

Pita Pit was recently featured in an article in QSR Magazine entitled, “Power of Prevention.” The article was built from an in-depth interview with Peter Riggs discussing preventative maintenance as a franchisor and a franchisee. Peter Riggs discusses his personal experiences in maintenance and how important it is as a franchisee and franchisor to take action. Below is a sample of the article along with a link to the article in its entirety.

Power of Prevention
Lack of good preventative maintenance in a down economy will ultimately cost operators more.
By Nick DiUlio

Before Peter Riggs became a vice president with the 173-unit franchise Pita Pit, he was a franchise owner. Starting out in the business, Riggs thought he knew what to look for when it came to preventative maintenance and workplace safety. He watched for spills on the floor. He made regular equipment service appointments. He did all the things an owner-operator should do to ensure his location is in top working order. But one day a chair broke, and he realized he still had a lot to learn.

“The chair got old and one of its parts just came loose and broke,” Riggs says. “There was no particular reason beyond wear and tear. You know stuff like that happens, but you really don’t think about it in relation to your own business unless someone tells you to watch out for it.”

Fortunately, no one was injured, but Riggs still likes to tell the anecdote because he says it illustrates an important point when talking about site maintenance: Attention to detail is everything. And as owners and operators look to save money during the troubled economy, it’s the small, preventative particulars that often get lost in the mix. And it isn’t just a matter of safety; it’s also a matter of profitability.

“If a table or chair breaks,” Riggs says, “you have to replace it, which is more costly than taking five minutes to regularly inspect these things.”

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Pita Pit Featured in San Antonio Business Journal

Pita Pit was recently featured in a great article in the San Antonio Business Journal, entitled, “Franchise Incentives.” The article discusses franchising trends in the current economic climate and ways that different franchisors have adapted to help new franchisees enter into their systems. The article was built from an in-depth interview with Corey Bowman and Brandon Burgoon, Pita Pit’s franchisee opening a new location in Huntsville. The article was also picked up by the Silicon Valley/San Jose Business Journal and the Pittsburgh BusinessTimes. Below is a sample of the article with a link to the article in its entirety.

Franchise Incentives
By Randy Lankford

...At the other end of his career is Brandon Burgoon, 24, a recent graduate of Texas A&M who will soon open his Pita Pit franchise near the Sam Houston State University campus in Huntsville. The cost of entry into the business was a deciding factor for the young entrepreneur.

“I looked at every (quick-service restaurant) franchise opportunity that exists, Subway, McDonald’s, Burger King. Those require an initial investment of something like $3 million. Pita Pit is more like a quarter million. That’s much more feasible in my situation.”

Coeur d'Alene, Idaho-based Pita Pit, which has 170 locations, has reduced its franchise fee from $25,000 to $20,000 for new franchisees like Burgoon and is encouraging its existing franchise owners to open additional locations by lowering their franchise fee to $15,000. The corporation has also reduced its monthly royalties from the industry-standard 6 percent of sales to 4 percent for existing franchisees for the first year and 5 percent for the remainder of the standard 10-year contract...

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Pita Pit Featured in Wall Street Journal

Recently Pita Pit was featured in The Wall Street Journal on April 8th in an article entitled, “Creativity on the Menu for Restaurant Financing.” The article was built from an interview with Corey Browman, Mike Brink, and Justin Kopleman. The article discusses different creative ways that franchisees are finding loans/financing options in the current economic climate. Below is a thumbnail of the article along with a link to the entire scanned article.

“Creativity on the Menu for Restaurant Financing.”
By Julie Bennett

'Busy' Pita Pit Featured in Sioux City Journal

Tom Cruse and his Sioux City Pita Pit location were recently featured in the Sioux City Journal. The article talks about Cruse’s entrepreneur story and also about the Pita Pit concept. Below is a sample of the article including a link to the original article.

'Busy' Pita Pit comes to Marketplace
By Joanne Fox

As fast as you can babaganoush, you can be served at the Pita Pit. OK, maybe not that fast, but close.

The newest addition to the Marketplace Shopping Centre is this international chain which touts quality, healthy, fresh food -- fast.

With an informal atmosphere and a varied and tasty menu selection, Pita Pit owners -- former Sioux Cityans Tom and Annette Cruse of Mason City, Iowa and Mark and Michele Lennon of Sioux City -- have been buoyed by the response of customers since opening the doors Nov. 12. 2009.

"We knew we'd be busy," Michele said. "We never dreamed we'd be this busy."

The Cruses opened a Pita Pit, 2927 Hamilton Blvd., 14 months ago in Mason City, but Tom Cruse (yes, he gets lots of comments on the name) was no stranger to the restaurant industry. His parents, Les and Peggy Cruse, closed out a 25-year career in 1996 after owning and operating Cruse's Restaurants on Stone Ave. and Hamilton Blvd.

"I did a lot of investigating before I decided on the Pita Pit," Tom said. "I liked the idea that it was easy to run, easy for the customer to make choices and easy for employees to prepare the orders."

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Pita Pit Q&A in Nation's Restaurant News

Pita Pit was recently featured in Nation's Restaurant News in an article entitled, "Pita Pit Seeks its Fans Again, Then Builds Out". Mark Brandau composed the article and did a great job discussing Pita Pit's growth strategy and how offering a healthy and quick option is something that sets Pita Pit apart from the competition. He also discussed Pita Pit's strong connection to the college demographic and how this influences Pita Pit's national expansion plans. Below is a link to the digital version of the article.

Pita Pit Seeks its Fans Again, Then Builds Out
By: Mark Brandau
(Digital Version of Nation's Restaurant News)

Coeur d'Alene Press covers Pita Pit

COEUR d'ALENE - Pita Pit USA Inc., based in Coeur d'Alene, continues to see franchise growth while many other food franchises have been slowed by the continued weak economy.

Company representatives also said that the company has seen an increase in the number of applications for franchises, but the franchisor has been selective about new owners and franchise locations.

Many new Pita Pit franchise owners are recent college graduates, some of whom have had difficulty finding employment because of the economy, a trend which is expected to continue. Other new franchise owners are people who have lost their jobs in the economy and have become frustrated working for others, said Kevin Quinn, director of franchise development.

The recent college grads often partner with parents or others who can provide the financial backing, he said. "The young franchisees fit well in the college environment," said Quinn.

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Greenville News Features Clemson Grad Franchisee

Justin Kopelman, a recent Clemson Unversity graduate, was recently featured in the Greenville News. The article discusses Kopelman’s entrepreneur story where he opened a Pita Pit directly from graduating college and the brand’s continued development of the South Carolina region. The article also discusses that this is a growing trend and urges college grad’s to look toward business ownership.

Clemson grad makes his own job at Pita Pit
By Angela Davis

Kopelman began making a market for Pita Pit in Clemson after his first visit to the restaurant in Athens, near the University of Georgia.

He liked the healthier menu items and that “it was open late and it was packed.”

Kopelman had worked at Beezer’s Gourmet Sandwich Shop in Clemson. It was the late night hangout for students and others there until it closed two years ago, he said.

“I started talking to people about Pita Pit. A lot of people from Clemson knew Pita Pit from other schools. I also looked into the fact that late night, there wasn’t another option in Clemson,” he said. “Ever since then, Pita Pit as intrigued me.”

Kopelman opened the Clemson restaurant in October 2009. He hopes to open a Greenville store by July, though he has not chosen a site.

There are 180 Pita Pit restaurants in 38 states, Quinn said. The South Carolina restaurants are in Clemson, Columbia and Charleston.

The Pita Pit concept was situated on or near college campuses. The company has expanded its target locations to include small and mid-sized market areas as well.

Both Kopelman and Quinn said downtown Greenville is a good fit for Pita Pit because it a young town, with lots of young professionals

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Pita Pit Franchisee Featured in Charlotte Business Journal

Charlotte Pita Pit Franchisee, Peter Keretsis, was featured in a Charlotte Business Journal article today. The article was built from an in-depth interview with Peter Keretsis about his experience as a small business owner. The article is a Q&A discussing Peter’s entrepreneur story as a business owner and how his journey landed him back in Charlotte. The article also discusses his success in the Charlotte market and new areas that would be a great fit for the Pita Pit brand.

Charlotte Pita Pit Franchisee, Peter Keretsis with his business partner and wife, Angela.

Cutback becomes recipe for success
by Adam O’Daniel

Peter Keretsis believes his quick-service restaurant franchise, The Pita Pit, has the potential to grow across the region.

But he also says it’s important to balance his hours at the uptown restaurant with time with his family at home. So for now, he’s focused on maintaining that equilibrium, instead of expanding the business.

You once owned Pita Pit stores in Athens, Ga., and Columbia, S.C., in addition to the uptown store. Why did you sell them?
I love my wife and my kids too much. I sold the other two so I could be at home more to spend more time with them.

It wasn’t a financial reason, both stores were doing great. But I was working too much. So I made the personal decision to cut back and spend more time here.
Things are going so well here at this store now that I’m afraid to try and branch out again and ruin a good thing that I’ve got going. But I guess you never say never.

Are there other areas of Charlotte where a Pita Pit would succeed?
I feel like a location at University City would be great. They’d get the best of both worlds because they could draw the business customer during the day and then also be attractive to students at UNCC. I think one would do good in Stonecrest or in Ballantyne. Maybe even SouthPark, if you could find the right place with the right rent.

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Pita Pit featured in QSR Magazine

Pita Pit was recently highlighted in QSR Magzine. The article discusses various brands that have built a strong presence in college towns across the U.S. and Pita Pit was one of the main concepts featured. The college demographic is continuing to grow, and Pita Pit is definitely taking advantage of it. Below is a portion of the article with a link directing you to the full article.

Fans for Life
Quick serves find loyalty in the growing college crowd by opening on or near campuses.
By Jill Watral

Other brands not interested in locating directly on campus make sure to position their restaurants in entertainment districts just beyond campus borders. Though it has locations at the University of Massachusetts Amherst and at the University of Wyoming, Pita Pit likes to grab the patronage of nonstudents, too.

“We want to kind of be close enough to campus that we get that daytime traffic from the students, but usually we try to locate in the entertainment district or a downtown area so we’re not completely tied to the student population,” says Kevin Quinn, director of franchise development for Pita Pit USA. Out of the 180 Pita Pit locations in the U.S., 100 are located near college campuses.

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Pita Pit Featured in Business Week

Recently, Pita Pit was highlighted in a Business Week article showcasing Pita Pit's unique and interactive training methods. Peter Riggs, VP for Pita Pit, brought in Jane Hammons, a local math teacher, to improve his franchisee training and make it fun and interactive. Below is a portion of the article including a link directing you to the article in its entirety.

Improve Your Employee Training Sessions
Make training engaging and interactive, not a lecture
By Carmine Gallo

If you dread leading employee training sessions, chances are your trainees share that lack of enthusiasm, making it much harder to transfer knowledge than it needs to be. One way to remedy this common problem is to make sure that the trainer—whether it's you or someone you select—is enthusiastic and knowledgeable.

Peter Riggs is vice-president for The Pita Pit, a quick-service sandwich chain with 180 stores across the country. Every month, new or existing franchisees assemble in Coeur d'Alene, Idaho, for several days of training. Riggs wanted to make sure they not only look forward to the training but share their experiences after it's completed. When he decided to hire a full-time trainer, he looked outside the industry and found Jane Hammons, a local math teacher with 19 years of experience and a reputation for keeping her classes engaged. Hammons had no experience in the restaurant business but had everything Riggs was looking for. "Anyone can learn systems, but if you don't have someone who is truly passionate about transferring that knowledge to eager minds, your training is going to be subpar," Riggs told me.

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