OUR STORY:

We were at the forefront of today’s growing “fresh and healthy” eating revolution when we opened the first Pita Pit in Kingston, Ontario near Queen’s University back in 1995. We knew from personal experience what students and young professionals wanted but couldn’t find nearby: an affordable yet great-tasting fresh and healthy alternative to artery-clogging, high-fat, and high-carb fast food. Having been students ourselves in the not-too-distant past, we also knew it was important for a quick service restaurant to stay open late for those nights when you’re studying, prepping a presentation—or just heading home after the local bars close.

A COMMITMENT TO FRESH THINKING
College students and young professionals remain our primary target audience for daytime meals and late-night cravings. But at the same time, Pita Pit has been growing up with its customers, satisfying the increasing demand for quick-service restaurants serving better-for-you meals with the freshest possible ingredients. As a result, our restaurants and marketing materials are moving to a fresh and healthy look with broader, family-friendly appeal.

GET INTO BUSINESS WITH AN INTERNATIONALLY PROVEN BRAND
With over 600 locations worldwide and growing, we are poised for explosive growth. Our franchisees not only benefit from our proven business model and support, but also from knowing that they are invested in a business that becomes a source of pride.

Pita Pit has been ranked on Entrepreneur Magazine’s “Franchise 500” list, Inc. 5000’s list of fastest growing companies and Technomic’s Top 200 Chains report.

Now is an exciting time to become a Pita Pit franchisee and be part of a concept whose time has come—and has a long-term sustainable future.



Food & Beverage

Restaurants

Pita Pit Canada

Kevin Pressburger

Jeff White

Taranjeet Kaur

Chris Vyse

Donovan Buchannon

Nileshkumar Patel

Stephanie Ervin

Nicholas Georgopoulos

Kevin Errington

Ownership and Management

Food Service and Operations

Pita Pit Canada

Org chart

Teams

Ownership and Management

Food Service and Operations

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