Pita Pit Featured in The Daily Mississippian

Pita Pit was recently featured in The Daily Mississippian in an article titled, "Eating Healthy and On-the-Go: Pita Pit Comes to Oxford.”  This article discusses Jack Brighenti, restaurant manager Muri Soares and Peter Riggs who discussed Pita Pit opening for the first time in Mississippi. Jack opened the new location in Oxford to bring something different and healthy to the Southern University, something that people could eat late night and on-the-go. The location opened at the end of May, but haven’t had a problem being slow, and have seemed to really connect with the community and the university students, even during the summer months. Pita Pit in Oxford also offers Ole Miss students the opportunity to use their dining dollars on the Ole Miss Express.  Click here for the entire article or begin below.




Eating Healthy and On-the-Go: Pita Pit Comes to Oxford
By: Alex Dejoy

With over 200 locations across the four corners of the United States and every where in between, Pita Pit has found a new home in Oxford.

Located on North Lamar Boulevard, right off the square, owner of the new Pita Pit, Jack Brighenti, thought this would be the perfect location to provide healthy eating to both students and the Oxford community.
He is the owner of two other Pita Pits, which are located in Baton Rouge and New Orleans. His newest location is the first to open in the state of Mississippi.

“It definitely has that youthful kind of energy around; a lot of undergraduates and graduates, a lot of intellectuals, professors, and also the community itself," Brighenti said. “The historic roots and the Square here, we were just kind of drawn to it. We just thought it would make a good fit to provide something healthy to that demographic.”

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Pita Pit featured in 1851 Online

Pita Pit's Peter Riggs was recently featured on 1851 Online in an article titled, "From Franchisee to Franchisor: How Peter Riggs Took a Risk and Reward."  The article follows Riggs through his journey as a Pita Pit customer to Franchisee and ultimately Pita Pit USA Franchisor.  The article profiles the transitions Riggs underwent and the risks he took that eventually lead to his success.  Click here for the entire article or begin below.

From Franchisee to Franchisor: How Peter Riggs Took a Risk and Reward
By: Brian Diggleman

It’s not unusual for an executive of a franchise brand to have gotten their start as a franchisee, nor is it uncommon for an executive to have discovered the brand as a consumer. But not many people can say they fell in love with a brand after experiencing the product, bought into the franchise as a unit owner and then became a member of the executive team–Peter Riggs can.

The saga began in the late 90s at the University of Idaho – Moscow. Riggs was still a student when a Canadian concept called Pita Pit opened its second U.S. location near campus. The fresh concept was an instant success and Riggs liked the idea of bringing customization to pitas.

Riggs’ involvement with Pita Pit was only as a customer as he finished his degree and gained experience managing an Italian restaurant in town. It wasn’t until a couple friends asked him to lend a hand with a Pita Pit in California that he got involved with the organization at a deeper level.

“I said I’d love to,” Riggs recalls. “I was helping them out and it became one of those things where the more I helped them, the more involved I got and the more I enjoyed working on it.”

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Pita Pit featured in Wichita Business Journal

Pita Pit was featured in the Wichita Business Journal in an article titled, "Pita Pit plans early-Aprilopening in Northrock Retail Center." The article features Cammy Onek, new franchisee in Wichita and Peter Riggs who discussed the upcoming opening. The Pita Pit is looking to hire about 20 employees and will be tentatively opening the end of the first week in April. Eventually, Cammy and her husband Chad are looking at opening additional locations in Wichita, but for now they are eager to get the first location us and running. Pita Pit can continue to expand throughout the market and depending on demand, they will continue to open locations throughout the metro-area. Click here to view the entire article.


Pita Pit plans early-Aprilopening in Northrock Retail Center
By: Josh Heck

Cammy Onek is busy putting the finishing touches on what will be her first Pita Pit franchise in Wichita.

The educator and coach turned restaurateur says she is in the process of hiring about 20 employees for the 1,782-square-foot restaurant, which will be in Occidental Management’s Northrock Retail Center at 3242 N. Rock Road.

Pita Pit, Onek says, is tentatively scheduled to open toward the end of the first week of April.

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Pita Pit featured in the Orlando Business Journal

Pita Pit was recently featured in the Orlando Business Journal in an article titled, "Two retailers adding up to 20 new metro Orlando sites." The article features Patrick O'Dell, Pita Pit Orlando franchisee, and Peter Riggs, VP of Brand Development. With the recent opening of Patrick O'Dell's fifth location in Orlando, the market provides strong growth  and Peter discussed the time line for expansion and the opportunity for potential candidates to still get decent real estate prices before the market starts to change. Peter also shared Pita Pit's success throughout the Florida market, with over 25 restaurants open across the state. Click here to view the full article.

Two retailers adding up to 20 new metro Orlando sites
By:  Anjali Fluker

Glenn Ajmo is capitalizing on the tail end of a tenants’ retail market.

The Marco's Pizza area director and other local franchisees are banking on what could be the last round of landlords’ lower rents and tenant-incentive dollars to outfit retail spaces for new businesses.

That has driven at least two concepts, Marco’s Pizza and Pita Pit, to plan for nearly 20 new stores with 330-455 workers within one to three years in Central Florida for a total of $2 million-$7 million.

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Pita Pit was featured in the Daily Press

Pita Pit was recently featured in the Daily Press in an article titled, "Economy not always to blame for recent Hampton Roads restaurant closings." The article is about how restaurants in the Hamptons Road area have suffered financially in the wake of the difficult economic times. Peter Riggs, VP of Brand Development for Pita Pit, discussed the fact that because consumers now have less disposable income, they are being more careful with their restaurant choices and may pass on higher-priced restaurants altogether. The article also mentions that Pita Pit had an opening in Williamsburg last month. Click here to view the entire article.

Economy not always to blame for recent Hampton Roads restaurant closings
By: David Nicholson


Several recent restaurant closings suggest that the Hampton Roads economy is still shaky. But analysts and restaurant owners say that other factors also play into the often unpredictable restaurant scene.

In the past week, Frank Beamer's American Grill and JoJack's Espresso Bar & Café closed at Peninsula Town Center, while Jefferson Commons in Newport News lost the Silver Diner. Locations of the Silver Diner in Chesapeake and Virginia Beach also have closed.

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Pita Pit featured in The Bryan Eagle

Pita Pit was recently featured in The Bryan Eagle entitled "Pita Pit execs hungry for another shot." The story features Pita Pit corporate store manager Marc Foglesong taking over two College Station locations and lends insight to his climb through the ranks of Pita Pit to enjoy success in the company. It also provides perspective from Pita Pit vice president of brand development on why College Station was worthy of a corporate takeover, as well as the company’s plans to add 10 new locations within the next two years.

Pita Pit execs hungry for another shot

By: Shauna Lewis

Pita Pit's corporate executives hope their recent takeover of the chain's two locations in College Station will be followed by 10 new eateries in the area in the next two years.

The Pita Pit in Northgate at 403 University Drive reopened Oct. 4, and company representatives expect the store on South Texas Avenue at Holleman Drive to reopen in early November. The eateries were shuttered in the summer after the former owner looked into selling them or closing and moving them.

But College Station is too good of an area to allow the eateries to stay closed, said Peter Riggs, vice president of brand development for Pita Pit USA.

"If it's a great location like in College Station, we take it over and keep it running," Riggs said.

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Pita Pit featured in The Hartford Business Journal

Pita Pit was recently featured in The Hartford Business Journal, in an article titled “Bloc of franchises eagerly target Hartford.” In the article, Peter Riggs, vice president of franchise development for Pita Pit, explained that the brand is looking to expand to Connecticut. The brand has also recently taken part in several franchising roundtables to spur franchise growth throughout the country, and to provide educational opportunities to potential franchisees to learn about various businesses and see what is involved in starting a business. Click here to view the full article!

Bloc of franchises eagerly target Hartford
By Brad Kane

Twelve franchises which share the burden of not being familiar names have banded together to push into the Greater Hartford market.

Either the franchises already have a presence in Connecticut, have excellent sales from limited locations and want to expand; or the franchises exist in far off places and are lured by the promise of higher incomes and positioning between Boston and New York.

“Connecticut is a great area with a lot of stability,” said Peter Riggs, vice president of franchise development for the Idaho restaurant chain Pita Pit, which has 300 locations in North America but none in Connecticut. “There is great stability in the economy of that area compared to the rest of the country,”

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Pita Pit featured in South Florida Business Journal

South Florida Business Journal reporter Susan Miller spoke with VP of Brand Development, Pete Riggs, on some innovative ideas on how they are finding franchisees. The virtual roundtables, he says, is an educational tool for franchisees. “If we work together, then we can rest assured that we are helping franchisees find a career that truly fits them, instead of being sold into one.” Click here to view the full article! Also, you can learn more about franchising opportunities at the Pita Pit Franchising page!

Franchisors join forces to pitch business concepts
by Susan R. Miller

Some South Florida franchisors have found a new way to reach more potential franchisees: virtual roundtables.

Those who consider becoming a franchisee can find navigating the vast number of potential opportunities overwhelming, as there are literally thousands of options from which to choose.

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Pita Pit featured in Greenville News

Pita Pit was recently featured in the Greenville News in an article entitled, “Pita Restaurant Concept in Works for Greenville.” After opening a Pita Pit restaurant last year after graduating from Clemson University in 2009, Justin Kopelman is now planning to open his second location in Greenville. The article also discusses the success of Pita Pit’s most recent social media contest, ‘Name That Pita,’ where fans were allowed to be a part of the naming process of the newly introduced, Prime Rib and Provolone Pita. Kopelman discusses the ability to connect personally with fans through social media and get them involved in the creative process. Additionally, Peter Riggs, VP of Corporate Business Unit, discussed the importance of taking customers’ opinions into account and giving them the ultimate say in naming a new menu item. Click here for the full article!

Pita restaurant concept in works for Greenville
BY ANGELIA DAVIS

The owner of the Upstate's first Pita Pit restaurant franchise is working on a plan to open a second one in Greenville. Justin Kopelman, a 2009 Clemson University graduate who opened his first Pita Pit last year on College Avenue in Clemson.

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Pita Pit featured in QSR Magazine

Pita Pit was recently featured in QSR Magazine in an article entitled “Want to Name a Fast Food Menu Item? You’re In Luck,” which delves into the brand’s newest social media contest called, “Name That Pita.” The contest, which will be held from March 21 to March 27, will ask fans to come up with a name for the new, limited-time Prime Rib and Provolone Pita and then vote on their favorite submission. Peter Riggs, Pita Pit’s Vice President of Corporate Business Unit, discussed some of the reasons behind the contest and how important it is to have your fans involved in the creative process. Riggs discussed the fact that Pita Pit is very much customer-oriented and always looking for feedback from customers on how they feel about product offerings, operations, etc. and if there are things that they can see that the brand can be doing better, it is taken under serious consideration. Click here to view the article in its entirety!

Want to Name a Fast Food Menu Item? You're In Luck
By Sam Oches

In an effort to engage its fans on Facebook, Pita Pit will hold a contest on the popular social network that will let the public name the concept’s newest pita.

The “Name That Pita” contest, which will be held from March 21 to March 27, will ask fans to come up with a name for the new, limited-time Prime Rib and Provolone Pita and then vote on their favorite submission.

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Pita Pit featured in the Argus Leader

Pita Pit was featured in the Argus Leader with an article entitled "Pita Pit to provide new fast-food option." The article was built from an in-depth interview with Peter Riggs discussing Pita Pit's development plans for the Sioux Falls region. In addition, Tom Cruse, Pita Pit's new franchisee in Sioux Falls, was interviewed to discuss his new opening and why Pita Pit will be a great addition into the community. Click here to view the full article.

"Pita Pit to provide new fast-food option"

Sioux Falls is getting a new fast-food franchise this year.

The Pita Pit is set to open its first franchise store mid-2011. The franchise owners have signed a deal to open a total of three restaurants in the city, said Peter Riggs, vice president of Pita Pit.

Tom Cruse, who will manage the restaurants and will be part owner, said the location for the first Pita Pit hasn't been finalized.

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Pita Pit featured in the Coeur d'Alene Press

Recently, The Pita Pit was featured in an article in the Coeur d’Alene Press about the brands success over the course of 2010. While many brands struggled to expand, The Pita Pit opened nearly 20 locations in 2010 and is on pace to open 25 in 2011. In addition, the brand moved up 36 places on Entrepreneur Magazine’s Franchise 500 listing as #124 on all franchise opportunities throughout the nation. Peter Riggs, VP of Corporate Business Unit, discussed the increasing access to SBA loans, which will assist entrepreneurs looking to open a Pita Pit in 2011. Riggs also discussed how the brand is finding new ways to cut costs and save money for the franchisees in the current economic climate. Click here to view the entire article.

Pita Power
By DAVID COLE

COEUR d'ALENE - For the fifth straight year, Pita Pit Inc., with 187 U.S. franchises, has made Entrepreneur Magazine's "franchise 500 list."

The chain was No. 1 within its category (pita sandwiches). Pita Pit Inc. is the franchising arm of Pita Pit USA Inc., headquartered in Coeur d'Alene.

Pita Pit was No. 124 in overall top U.S. franchise opportunities, moving up 36 positions from 2010.

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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)

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.

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 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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