Ephrata Pita Pit owner is 'Rookie of the Year'

Pita Pit were recently featured in an article on the Columbia Basin Herald titled, "Ephrata Pita Pit owner is 'Rookie of the Year'". The article begins with franchisee Pam Leseman's new found media fame since winning her Rookie of the Year award, and how she got involved with Pita Pit. The article provides information about Pam's community involvement and how Pam's Pita Pit is in the smallest city that the brand exists in. You can read the article by clicking here or begin below.


"Ephrata Pita Pit owner is 'Rookie of the Year'"
By Justin Brimer

EPHRATA - Pam Leseman said she feels like a celebrity. The long-time Ephrata resident recently won the Rookie of the Year Award for her new Pita Pit franchise store. She said she fielded telephone calls on Monday morning from media outlets across the country.

She has spent nearly a lifetime in the restaurant and catering industry and said her decision earlier this year to jump from management to ownership was the right call at the right time.

Leseman formerly managed the Ephrata Subway. When their corporate office laid her off and much of her staff in April 2013, she decided to open her own store in town.

"I guess I decided on Pita Pit after three people came up to me in the same day and said, you know you should open a Pita Pit here.," she said.

Click here to read the entire article.

Analyze this: The cost of counting calories

Pita Pit were recently featured in Restaurant Business Magazine in an article titled, "Analyze this: The cost of counting calories". The article focuses on how restaurants have had their menu analyzed for nutritional elements and discusses how Pita Pit has focused on nutritional content on its menu. You can read they full article by clicking here or you can begin below.

"Analyze this: The cost of counting calories"
By Amanda Baltazar

It's been four years since President Obama decreed, through the Affordable Care Act, that restaurants with 20 or more units list caloric information for standard menu items. The Food and Drug Administration is still finalizing the rules, but restaurants will have to contend with them any day now. How do you fit hefty menu analyses that can stretch over hundreds of SKUs into the budget. We asked several operators, who already have gone through the process to share what worked - and didn't work - for them.

Click here to read the full article.

Pitas on Brooklyn Park's menu starting May 19

Pita Pit were recently featured in an article in the Brooklyn Park Sun Post titled, "Pitas on Brooklyn Park's menu starting May 19". The article features Chris Volk of Pita Pit. In the article, it discusses Chris' Pita Pit experience, including the 3 locations that Chris already owns. The article also discusses how the Pita's are made and provides information on the locations hours of operations. Click here to read the entire article or begin below.


"Pitas on Brooklyn Park's menu starting May 19"
By Paul Groessel

Anyone up for a pita?

Pita Pit owner Chris Volk, who owns three Pita Pits in North Dakota, said he expects Monday, May 19, to be opening day for the restaurant's Brooklyn Park location near the Target Corporation campus and amid restaurants with burgers, pizza and subs. Chris's brother, Tyler Volk, will be the general manager.

The restaurant is located at 9565 Colorado Lane among the storefronts across from Cub Foods and L.A. Fitness north off Highway 610 and Zane Avenue North.

Click here to read the entire article. 

Award-winning Bracebridge entrepreneur launches Pita Pit in Huntsville

Pita Pit were recently featured in Muskoka News Watch in an article titled, "Award-winning Bracebridge entrepreneur launches Pita Pit in Huntsville". The article provides details about the opening of the Huntsville Pita Pit and the background of the owner, Andrew Bridle. The article includes some great pictures and provides details on the plans for the location and more about the company. Click here to read the article  or begin below.

"Award-winning Bracebridge entrepreneur launches Pita Pit in Huntsville"
By Norah Fountain

"I am really excited to bring a healthy, convenient alternative to fast food to Huntsville," says Bridle. "I am passionate about healthy eating and fitness and happy to have the opportunity to bring my passion to life in the community."

A winner of the Bracebridge Chamber of Commerce's "New Business of the Year" and "Your Entrepreneur of the Year" awards in 2013, Bridle got involved in business at an early age. He has been flipping houses since the age of 18, started his own contracting company at 21, and then bought his first Pita Pit at 23. The Huntsville location will be Bridle's second Pita Pit. He also serves as a developer for Pita Pit in the Ontario area; he's developed four locations and is in the process of building another four. 

Click here to read the entire article.

Pita Pit on Ozarks Live!

Pita Pit on Ozarks Live! in a segment titled, "Pita Pit." Owner Penny Inlow and store manager Mindy Seymour showed the anchors the variety of pitas that Pita Pit offers, and the many healthy ingredients that go into some of their pita sandwiches. Both Penny and Mindy discussed how easy they are to make and that the pitas are healthy alternatives. They had the host make one of their most popular pitas, the chicken souvlaki. The anchors taste tested the sandwiches and were very impressed. Mindy mentioned her second location that will be opening soon as well. Overall it was a great segment and very informative. Click here for the segment or see it below.

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Pita Pit featured on Healthy Dining Finder!

Pita Pit featured on Healthy Dining Finder as the Healthy Dining Restaurant of the day! Click here for the entire story or begin below.

Healthy Dining Restaurant of the Day: Pita Pit

Made-to-order and fresh, wholesome ingredients? Yes, please! That’s just what Pita Pit serves up breakfast, lunch, dinner and late night and we couldn’t be happier to feature several of their creations as dietitian picks on HealthyDiningFinder. With locations nationwide, it’s easy to find a soft, warm pita stuffed full of tasty ingredients like grilled chicken and steak, hummus, crisp veggies and tempting sauces and seasonings whether you’re fueling an all-night study session or picking up a quick dinner for the family.

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Pita Pit in the Florida Times-Union

Pita Pit recently featured in the Florida Times-Union, titled “Pita Pit: Donate $1, save $1 and help hungry kids across the country." The article details how Pita Pit is bringing the community together to get involved and give back through their involvement in the Share Our Strength’s No Kid Hungry campaign.  Click here for the entire article or begin below.

Pita Pit: Donate $1, save $1 and help hungry kids across the country

By: Beth Cravey

A fundraiser is under way at Jacksonville area Pita Pit restaurants to support a national campaign to end child hunger in America.

Through Sunday, Sept. 22, customers at the Jacksonville Beach, downtown Jacksonville and Fleming Island locations who donate $1 to will receive a coupon for $1 off their next order.

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Get Down and Dirty with the Super Greek Pita!

Our Stillwater, OK location takes an in-depth look at the Super Greek Pita.  So take a seat and give us your attention, the only guarantee we can make is you'll be hungry later.

Pita Pit debuts Delicious New Pita!

The 1/2 Gyro and 1/2 Souvlaki combination makes the Super Pita and the best news is, it's in the Pita Pit nearest you.

Pita Pit featured in The New York Times

Pita Pit was recently featured in the New York Times in an article titled, "Lighter Menus Appeal to Diners and Owners." Pita Pit was featured in The New York Times. Jack Riggs, chief executive of Pita Pit USA, discussed how the brand has found ways to highlight existing options on their menus that make a healthier meal, like Pita Pit’s Resolution Solution. Jack explains how their menu adapts to consumers health needs to helps customers who build their pitas better understand how to create a healthy option.  Click here for the entire article or begin below.



Lighter Menus Appeal to Diners and Owners
By: Stephanie Strom

Driven by pressures like consumer demand and looming federal regulations that will require them to post calorie counts on menus, restaurant chains around the country are adding more nutritious choices and shrinking portion sizes.


The smaller portions, which are not necessarily cheaper, are the first step toward reversing the practice of piling more food on a plate than anyone needs in a single meal, a trend that began nearly three decades ago. Besides making a contribution to customers’ health, restaurant owners are finding that the move is paying off financially.

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Pita Pit featured in University of Rochester's Campus Times

Pita Pit was recently featured in the University of Rochester's Campus Times in an article titled, "National Pita contest underway, Rochester ranks top 8."  The article talks about the Rochester location making it to the final 8 in the “Battle of the Pita Pit” competition. It goes on to explain how the Penningtons decided to join Pita Pit as franchisees and why University of Rochester students love Pita Pit. The article also includes a UR student and Pita Pit enthusiast who offers up this choice quote: “I find myself asking at the typical burger joint, ‘What’s in today’s mystery meat, a shark or something?’” junior and Pita Pit regular Boris Borovcanin said. “With Pita Pit though, it’s apples and oranges. They respect the cookery.”  Click here for the entire article or begin below.

National Pita contest underway, Rochester ranks top 8
By: Matt Lerner

Once again, Rochester has proven itself a city of national repute. To a list of accolades that includes nineteenth most romantic city, sixth most livable city, and third best place to raise a family, add front runner for best Pita Pit in the country.

The Pita Pit restaurant at 1100 Jefferson Road in Henrietta is among the final eight in the first annual Battle of the Pita Pits, a Facebook contest between the company’s many locations, which number over 300 nationwide.

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Pita Pit Opens in Evansville, IN!

Pita Pit opened its doors on November 5th in Evansville, IN! Stop by 1211 Tutor Lane to say hello and enjoy the newest addition to the Pita family--the Pastrami Pita!

Pita Pit featured on WNWO Today!

Pita Pit was recently featured on WNWO Today in a segment titled, "Pita Pit comes to Toledo."  The live segment was built from an in-store shoot with Tom and Kate Dake, owner and Steve, who is Tom’s brother-in-law and manager. They shared the wide variety of options including breakfast, fork-style, vegan/vegetarian, and of course classic Greek pita’s. During the segment they also shared the fun idea of voting for the local pita and giving the residents the choice, especially with the upcoming election.  Click here for the entire segment or see below.

Pita Pit Opens in Toledo, OH!

Pita Pit opens a location new location in Toldeo, Ohio, located at 2903 Dorr Street!  Stop in today to try our new Pastrami Pita!

Sunday – Wednesday 10:30am – 3:00am 

Thursday – Saturday 10:30am – 4:00am

Pita Pit featured in QSR Magazine

Pita Pit was recently featured in QSR Magazine in an article titled, "The Art of the LTO."  Tracy Carbonneau shared how franchise brands are impacted by its limited-time offers throughout the year. Tracy shared some tips on when and how often brands should offer LTO products throughout the year and how to mix in new and existing menu items to promote to drive local sales back to the franchisees.  Click here for the entire article or begin below.

The Art of the LTO
By: John Morell

Offer a Big Mac or a Quarter Pounder to casual McDonald’s customers, and they might shrug. But offer a Shamrock Shake or a McRib, and there’s a good chance they’ll salivate. These menu options have become hugely successful at the fast-food giant, despite being offered for only a few weeks out of every year.

So why doesn’t McDonald’s add them to the permanent menu? Largely because quick serves have discovered that a good limited-time offer can boost brand excitement and even single-handedly drive sales.

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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 The Telegraph

Pita Pit was recently featured in The Telegraph in an article titled, "Pita Pit offers healthy fast food."  The article focuses on the Pita Pit that recently opened up in Edwardsville on Monday, June 4th. Further, the article discussed the concept of the Pita Pit brand. Bill Wilfong elaborated more on the plans for expansion for the brand, and also spoke on how the brand was created. Jim Hettler explained his experience as a franchisee and business owner.  Click here for the entire article or begin below.  

Pita Pit offers healthy fast food
By: Jess Charlton

EDWARDSVILLE - Eating healthy can be difficult, especially if you have a busy life and are constantly on the go. Now you can eat fast and healthy, thanks to Pita Pit.

"The concept of Pita Pit was started in 1995 in Kingston, Ontario, by two men, Nelson Lang and his friend, Johnny Sotiriadis," Pita Pit USA director of franchise development Bill Wilfong said.

Lang and Sotiriadis wanted to create a different type of restaurant and in 2005, Pita Pit was born. Pita Pit has many different styles such as Mediterranean, Greek and Lebanese. The food is put into a pita pocket and rolled up, which looks like a burrito. But instead of tortillas, they use the healthier option of pita bread.

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Pita Pit brings back Fan of the Week!

Pita Pit is bringing back the Fan of the Week on our Facebook Page!  One lucky fan a week will be featured as the Pita Pit profile picture and receive a Get Pit-Faced t-shirt!  Stay active on our Facebook page and you could be the next Fan of the Week.

Pita Pit Mixes It Up with Customer-Chosen Menu Options

New Ultimate Choice Program Gives Customers More Control over the Menu at Healthy Alternative QSR Chain

They say variety is the spice of life. Maybe that’s why Pita Pit turned to its loyal customers to decide what flavors they want to see spicing up menus across the nation with its newest program, Ultimate Choice, rolling out May 2.

In a recent nationwide survey, 65 percent of adults said their favorite restaurant foods provide flavor and taste sensations they can’t easily duplicate in their own kitchens. To help meet demand for new and exciting flavor combinations, the 300-plus-unit healthy pita concept introduced the Ultimate Choice Program to allow its customers to have a voice in selecting the brand’s newest menu items and facilitate pita customization.

Pita Pit surveyed its 72,000 eClub members and thousands of guests visiting individual restaurants across the U.S. to collect consumer preferences and tastes. After tallying up the results, the program will introduce nine new sauces, four new spreads, five new cheeses and 11 new toppings. Which new ingredients will appear at each location was determined by customer surveys.

“We have a tremendous base of supporters whose opinions we hold in high regard,” said Peter Riggs, Pita Pit’s vice president of corporate business unit. “When they said they wanted variety, we gave them a voice so we’d know exactly what to provide.”

New toppings include Artichoke Hearts and Shredded Carrots, while spread updates include Pesto and Pico de Gallo. Provolone, introduced during the Prime Rib and Provolone limited time offer promotion, will return to the menu as a core item and will be joined by Blue Cheese Crumbles and Gorgonzola, among others. Of the nine sauce updates, Chipotle BBQ and Jalapeño Ranch were in the highest demand. The new menu options also allow individual restaurants across the country to take advantage of seasonal products and events, adding to the already extensive menu.

“Our devoted customers expect new and innovative flavors. It’s one of the reasons they choose us over our competitors,” Riggs said. “This initiative is designed to bring exotic tastes to our customers to keep the pita experience fresh. It also allows our franchisees to customize menu items to their individual markets and provide their customers with the ultimate selection of options.”

The introduction of Ultimate Choice comes on the heels of Pita Pit’s “Name That Pita” Facebook contest, in which Pita Pit’s Facebook fans were given the chance to name the Prime Rib and Provolone pita, should it return to the menu in the future. Fifteen finalists were selected from nearly 400 entries, with fans voting to select the best moniker.

“When you have customers as passionate and dedicated as ours, you can’t help but want to get them involved in decisions,” said Tracy Carbonneau, Pita Pit’s marketing director. “Why should we hog all the fun when they love the brand as much as we do?”

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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