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