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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Food for Flood Relief

Pita Pit was recently featured in a segment with CBS KMEG 14 entitled “Food for Flood Relief”. Pita Pit owner Mark Lennon hosted a fundraising event throughout the month of June at his store where they donated $1 from every combo meal sold to the Siouxland Red Cross. Mark discusses Pita Pit’s community involvement after the flood, and how they are aiding recently displaced flood victims through a 100% contribution to the Siouxland Red Cross Disaster Relief Fund. The company’s contribution enables the Red Cross to provide shelter, food, emotional support and other assistance to flood victims. Watch the video and read the article here.

Food for Flood Relief

(SIOUX CITY, IA) More local businesses are joining the flood relief effort.

The Hamilton Boulevard Pit Pita is hoping dinner tonight will help feed the need for help across Siouxland. The restaurant is donating one dollar of every combo meal sold until the end of the month to the Siouxland Red Cross Disaster Relief Fund.

"We thought as small business owners here in the community this would be a great way for us to give back to the community quick and easy. Chance to help those in a time of tragedy," says Mark Lennon, owner of the Pita Pit.

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Pita Pit featured in Jacksonville Business Journal

Pita Pit was recently featured in an article in the Jacksonville Business Journal, entitled “Hungry times: 16 new restaurants at the Beaches” The article was composed from an interview with Christy Whitkop, who at just the age of 28 is opening the Pita Pit in Jacksonville Beach. The article discusses how Jacksonville Beach is seeing a lot of restaurants pop-up in the area, including the Pita Pit. A portion of the article is below and it can be read in its entirety by clicking here and becoming a subscriber.

Hungry times: 16 new restaurants at the Beaches

Christy Whitkop decided to open her first Pita Pit franchise in Jacksonville Beach after eating at one while visiting a friend in another state. She was impressed in part because it provided a healthier option than was otherwise available late at night.

Whitkop now owns one of 16 restaurants that have opened or will open so far this year in the Beaches area, which includes Atlantic Beach, Neptune Beach, Jacksonville Beach and Ponte Vedra Beach. Retail real estate agents say the number of new restaurants in the area is a sharp contrast to both the number of restaurants ...

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Pita Pit featured in Florida Times Union

Pita Pit was featured in an article in the Florida Times Union, entitled “Pita Pit Opens Thursday in Jacksonville Beach.” The article was composed from an in-person interview with Christy Whitkop, who at just the age of 28 is opening the restaurant in Jacksonville Beach. The article discusses Christy’s entrepreneur story, her expansion plans, the Pita Pit’s menu options and how she will connect with the local community, including delivery and social media. Click here to view the full article!

Pita Pit opens Thursday in Jacksonville Beach
by Gary Mills

It didn't take long for Christy Whitkop to realize one restaurant's closure was her opening to get into the restaurant business.

Days after Lubi's Hot Subs closed at 500 Third St. N. in Jacksonville Beach in March, construction crews were busy demolishing the interior of the restaurant, making way for Thursday's opening of The Pita Pit.

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Pita Pit featured on FastCasual.com

Pita Pit was recently featured in FastCasual.com in an article entitled, “Pita Pit to Give Customers Ultimate Choice.” The article delves into the creative way that Pita Pit turned to its loyal customers to help decide what flavors they want to see spicing up menus across the nation with its newest program, Ultimate Choice, which rolled out on May 2nd. Pita Pit surveyed its 72,000 eClub members and thousands of guests visiting individual restaurants 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. This program is just one more way for Pita Pit to engage customers in the product development process and continually satisfy their taste buds. Click here to view the full article!

Pita Pit to give customers Ultimate Choice

Pita Pit turned has turned to its loyal customers to help decide what flavors they want to see spicing up menus across the nation with its newest program, Ultimate Choice, which rolled out May 2.

Pita Pit surveyed its 72,000 eClub members and thousands of guests visiting individual restaurants 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.

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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?”