When it comes to hot-button issues in the restaurant industry, the question of minimum wage may be the most contested.
Peter Riggs would bet on his franchisees and customers over the federal government any day.
Over the last several weeks, Pita Pit’s vice president of marketing, Doug Reifschneider, has uprooted his life in Jacksonville, Florida, to settle in Coeur d'Alene, Idaho.
It’s been a transformative decade for limited-service restaurants. The industry has evolved, from the invasion of food trucks to the explosion of higher-quality, service-oriented fast casuals.
A new design rollout across several Pita Pit locations is helping the quick-service brand prepare for the future.
With the restaurant industry growing slowly—and some months not at all—brands are doing whatever they can to bring more diners in, and with increased frequency.
For years, Pita Pit worked to educate customers about the nutritional value of its various pita fillings and toppings.
In the throes of what has proven to be a tumultuous election, flavor lobbyists, Pita Pit, attempt to break through the clutter with a taste of timely humor.
It’s no secret that technology has changed nearly every facet of the quick-service industry, from back-of-house software and cooking equipment to the automation of the guest experience.