Extreme Pita™ at Bay Adelaide Centre in the PATH is located at:

Bay Adelaide Centre
333 Bay Street
Concourse Level - Unit F7
Toronto Ontario
Tel: 416-214-2223

For franchise information please contact Sean Black at (905) 820-7887 ext. 14 or seanb@extremebrandz.com

School of Management and Education
4901 Evergreen Road, University Center, RM 1221
Dearborn, Michigan

For franchise information please contact Sean Black at (905) 820-7887 ext. 14 or seanb@extremebrandz.com

Extreme Pita is taking advantage of real estate opportunities which has accelerated its growth in the past two years, shooting from 17 to 32 U.S. units.  The Mississauga, Ontario based brand plans to open 30 restaurants here next year, said vice president of U.S. business development Ray Zandi.  A big factor in their expansion push is the recent availability of locations in one of Extreme’s most favored locales – university cafeterias, where coeds wolf down the chain’s $7 - $9, high-flavor-profile, pita wrapped creations.  “Millionaires are made in this economy,” Zandi said.  “Now’s the perfect time to turn this into a $1 billion success.”

Extreme Pita will be hosting a grand opening event January 29-30, during which time customers will receive half-priced pitas. In addition, the first 25 customers will receive free pitas for an entire year.

“We’re extremely excited about bringing Extreme Pita’s fresh and healthy menu to Charlotte,” said Tracy Olson, owner and operator of the new restaurant. “We look forward to feeding the local appetite and answering the call for healthful quick serve alternatives.”

Positioned in a niche between monster fast food outlets and fast casual dining environments, Extreme Pita offers consumers convenience and value with its large selection of fresh and nutritious pita sandwiches. Featuring a “no rules” menu that customizes every rolled pita to suit the individual tastes of its health conscious customers, Extreme Pita serves all pitas fresh or sautéed in water, not oil, right in front of the customer. Sandwich options range from tuna, steak and ham to vegetarian options, including falafel and hummus, among others.

According to Olson, Extreme Pita’s fresh and healthy menu is keeping the burgeoning franchise ahead of the competition, emphasizing that while the down economy has forced some consumers to reduce their frequency of eating out, others are simply looking for more healthful and cost-conscious options.

“The current economic climate presents a great opportunity for us, as consumers are constantly making trade-offs and looking for value when it comes to their dining options,” she added. “While many consumers are downgrading from casual dining to QSR, they prefer not to compromise their choice in food. Good economy or bad, customers want to enjoy foods they crave without sacrificing freshness, nutritional value and taste.”

Extreme Pita was co-founded by Alex and Mark Rechichi in 1997. Their desire was to provide a product that would compete against traditional fast food concepts. Right from the start their idea was simple – sell fresh and healthy food. After a great deal of research and experimenting, Extreme Pita became the answer to this quest. Today the company boasts more than 235 locations in North America and is experiencing a double digit growth rate. For more information on Extreme Pita, visit www.extremepita.com.

Over the past year, the Canadian franchisor and operator of more than 275 restaurants in the United States and Canada under the brand names Extreme Pita, Mucho Burrito and Pureblendz, opened 46 new restaurants throughout North America in 2009 and plans to open more than 100 additional restaurants in 2010 worldwide.

Extreme Brandz also has plans to expand internationally and will look to grow in the Middle East, Asia and Eastern Europe in 2010 and over the next five years.

“The current economic climate presents a great growth opportunity for Extreme Brandz, as consumers are constantly making trade-offs and looking for value when it comes to their dining options,” said Alex Rechichi, Co-Founder and CEO of Extreme Brandz. “While many consumers are downgrading from casual dining to QSR, they prefer not to compromise their choice in food. Good economy or bad, customers want to enjoy foods they crave without sacrificing freshness, nutritional value and taste.”

“International markets offer attractive demographics for Extreme Brandz, with young, affluent, increasingly well-educated and aspirational consumers looking for new products and experiences. “Extreme Brandz has the perfect opportunity to work with a proven franchisor and enhance a franchise network that is poised for aggressive growth in many international markets,” said Mark Cunningham EVP International Operations & Business Development of Extreme Brandz.

Extreme Pita

Continuing to offer consumers convenience and value with its large selection of fresh and nutritious pita sandwiches, Extreme Pita opened 28 restaurants throughout Canada and seven throughout the United States in 2009. Company plans call for opening an additional 40 locations throughout Canada and 15 throughout the United States in 2010.

Featuring a “no rules” menu that customizes every rolled pita to suit the individual tastes of its health conscious customers, Extreme Pita serves all pitas fresh or sauteed in water, not oil, right in front of the customer. Sandwich options range from chicken, tuna, steak and ham to vegetarian options, including falafel and hummus, among others. www.extremepita.com

Mucho Burrito

Mucho Burrito, offering fresh and authentic Mexican food in a contemporary and casual setting, opened 11 restaurants throughout Canada in 2009 and plans to open 25 new locations in 2010. Company plans also call for breaking into the U.S. marketplace, with two restaurants in the Seattle area in January.

Described as “Mucho food with Mucho quality,” Mucho Burrito also features a “no rules” menu. Enhanced by the scent of spices and seasonings, roasted vegetables and charbroiled and braised meats, each meal is made to order in front of customers with authentic recipes and fresh ingredients made daily. Customers can choose from a variety of menu selections including hand-rolled burritos, tacos and quesadillas, as well as nacho plates, salads and a selection of custom “Johnny Mucho” sauces. www.muchoburrito.com

Purblendz

Purblendz, offering “All Natural - Pure Smoothies”. Purblendz opened 6 locations throughout Canada and the United States in 2009 as a clip on to Extreme Pita locations. The company will be opening in 2010 Purblendz stand-alone locations as Kiosk’s and in-line stores. www.purblendz.com

“We credit the current success of our stores to our customers’ loyalty and our family of dedicated, hard-working franchisees,” added Rechichi. “We look forward to building upon our success in the coming year and beyond, feeding consumer appetites and answering the call for healthful quick serve alternatives.”

For more information about Extreme Brandz North America please contact Sean Black EVP Franchise Development at seanb@extremebrandz.com

For International Franchise interest please contact Mark Cunningham EVP International Operations & Business Development at mcunningham@extremebrandz.com

About Extreme Brandz

A privately held company based in Mississauga, Ontario, Extreme Brandz is the franchisor and operator of more than 275 restaurants in the United States and Canada under the brand names Extreme Pita, Mucho Burrito and Pureblendz. The company’s primary objective is to set a new bar in quick, fresh and healthy dining, and maintain an “ahead of the curve” philosophy towards reshaping the landscape of the QSR marketplace. For more information about Extreme Brandz, visit www.extremebrandz.com.

Extreme Pita opened their newest location in Lavaltrie, Québec on Thursday, October 28th 2009! This is the first Extreme Pita restaurant located with a gas station in Québec. Congratulations Nathalie to you and your team on a successful opening!!!

Extreme Pita opened its newest location in St. Cloud, MN located in the food court of Crossroads Center at 4101 West Division Street.   Extreme Pita introduces its new smoothie concept, Purblendz, made with 100% pure fruit.

He had just worked out, he was hungry and he needed to eat — quickly.

Palm didn’t want to undue the calorie-burning work he’d just done in the gym, by downing fast food and fries.

He wanted something tasty, healthy and fast.

Many readers have likely experienced the same scenario.

Soon after that particular day, he learned from a franchise consultant about the fresh and healthy fast food chain, Extreme Pita, and considered opening one himself.

“It was one of the first times where [my wife Kathie] said ‘that’s a good idea’,” Jon recalled this week, when a Mariner reporter stopped by the Norwell eatery.

The Plymouth couple went for it, and Extreme Pita opened at 400 Washington St. back in February.

Kathie Palm said the restaurant has enjoyed success in its first year, selling hundreds of pitas in varieties including Grilled Chicken, Rustic Italian, Philly Cheese Steak and Falafel.

“[It’s been] awesome,” Kathie said. “People love it. Because it’s healthy, and fast and fresh. We have a lot of regular customers, a lot of people come in at least once a day.”

Though filling, Kathie said the pitas are not too heavy. The ingredients used are grilled, she added, but no grease or oil is used in the process.

Kathie said her own experience may serve as proof in the proverbial pita-pudding.

Eating many of the pitas for lunch and dinner since the restaurant opened in the winter, Kathie said she’s lost 35 pounds herself. Another factor, she joked, could be the 85-hour weeks she’s been putting in at the new business.

The caloric amounts of all the food they serve are posted on large, colorful signs in the store.

They also do catering, bringing pitas, salads and sides to your door.

The restaurant is open from 10 a.m. – 9 p.m. Monday through Saturday, and from 11 a.m. – 8 p.m. on Sundays.

For more information, call 781 659-PITA.

Re: Appointment of Mark Cunningham – Executive Vice President, International Operations and Business Development.

Extreme Brandz is pleased to announce the appointment of Mark Cunningham as Executive Vice President, International Operations and Business Development. In this newly created position. Mr. Cunningham will oversee all facets of international development and expansion of all Extreme Brandz concepts and will assume responsibility for the day to day operations reporting directly to Alex Rechichi President and CEO of Extreme Brandz.

Mr. Cunningham is a seasoned QSR professional and brings a wealth of international and domestic experience with him. Mr. Cunningham has over 25 years of experience in the QSR industry and has worked for strong, successful brands such as McDonalds and Second Cup. In his most recent role as Vice President, International Operations and Business Development with The Second Cup Coffee Co Inc, Mr. Cunningham led the organizations international development opening their first café in Dubai United Arab Emirates in 2003 and growing the international business to 11 countries today.

Extreme Brandz is a privately owned and operated Canadian franchise company specializing in delivering quick, fresh and healthy food offerings through their Extreme Pita, Mucho Burrito and Pureblendz brands. Extreme Brandz currently operates more than 265 locations in Canada and the United States.

“International markets offer attractive demographics for Extreme Brandz, with young, affluent, increasingly well educated and aspirational consumers looking for new products and experiences,” said Cunningham.

Mr. Cunningham also cited the fact that “Extreme Brandz is a well established, successful franchisor in North America and is poised for aggressive growth in many International markets. With outstanding existing brand awareness in North America, the company’s objective to set a new bar in quick, fresh and healthy dining, and maintain an “ahead of the curve” philosophy towards reshaping the landscape of the QSR marketplace is a winning ingredient for International development”

“We are pleased to welcome Mark Cunningham to the Extreme Brandz family. His passion for the business and his international experience will fit in nicely with the company’s aggressive growth plans. Mark’s appointment as Executive Vice President International Operations and Business Development is at the forefront of a number of new additions being added to the Extreme Brandz team, all in an effort to achieve the goal of 500 units in operation over the next few years. ” Said Rechichi.

Extreme Brandz is headquartered in Mississauga, Ontario Canada.

2187 Dunwin Drive
Mississauga, Ontario
L5L 1X2
1-888-729-7482
www.extremebrandz.com
www.extremepita.com
www.muchoburrito.com

Whitby opened their doors at 7:00 am introducing Breakfast, and they also introduced our newest brand, PurBlendz.

They will be hosting their Event day on Thursday, July 16th closing their doors for breakfast and opening at 10:30 am. They will be running a ½ off Pita day, all day. Also, the first 20 customers will win a Free Pita a week for a year.

Contact information as follows:

Address: 701 Rossland Road East, Whitby, Ontario
Phone: 905-665-2111
Fax: 905-665-2135

Extreme Pita
July 15, 2009

Extreme Pita to open in St. Cloud

A new Extreme Pita restaurant will be opening in the Crossroads Center food court in August or September, depending on construction, according to the companys’ vice president of U.S. business development Ray Zandi.

This will be Extreme Pita’s first location in St. Cloud, and its second in Minnesota, Zandi said.

Extreme Pita’s menu is based on healthful living, Zandi said, and the international franchise considers itself a “health-conscious pita sandwich quick-serve” restaurant.

Zandi said the location was chosen because it was the best available, considering the amount of traffic the mall receives.

“It gives us the opportunity to bring our concept to the largest number of people because everyone gathers at the mall,” Zandi said.

Zandi said he also likes the fact that Crossroads is the only mall in the area for quite a few miles, and that people from all around the state come to St. Cloud to visit it.

The owner of the new location is John Jackson, who will be in charge of 10-12 employees, according to Zandi.

Extreme Pita
July 06, 2009

Launched 12 years ago in the Toronto area, Extreme Pita now operates 235 locations in North America and in 2008 cited annual revenue of $134 million.

Baton Rouge businessmen Kelly Landry and Graham Bolton operate the Essen location through Landbolt LLC and plan to open several more franchises, the company said in a news release. Extreme Pita targets health- and cost-conscious consumers seeking the hot pocket bread meals as an alternative to traditional fast-food menus.

“It makes perfect sense for Extreme Pita,” spokesman Michael Misetic said of entering the Baton Rouge market. “It’s a market that really doesn’t have what we offer.”

2theadvocate.com
June 24, 2009

Extreme Pita on B Street in downtown (between 6th and 7th Avenues, just a block west of Copley Symphony Hall) is really a take-out fast food joint with a small dining facility. It’s clean, though, with a good unisex restroom to boot. The menu is pita in its various incarnations. You can pick from a few selected fixed items or you can make your own combination. The pita comes in 2 sizes; 6″ and 12″. I go for the 6″, which is a good and filling meal to my small-ish stomach (and, at $6, is not a bad deal for my wallet either). Vegetarians can load up their pita with falafel, veggies and cheese, though I prefer either the Gyro or the chicken caesar pita. There are some really exotic sounding combos (like Thai beef, Mandarin chicken, Buffalo chicken, Bourbon chipotle chicken) for the more adventurous eaters, too.

Also very good is the flat baked pitas that are as tasty as good pizzas, but not as fatty. There are a few selections of salad, chips, and a few cookies as side orders. Service is generally good and you are liable to have the pita ready within 10 minutes of walking in. They even have fax menu that you can grab a few of to fill out and fax in ahead of time to cut down on waiting time for your next trip.

Associated Content
May 18, 2009

Touch a Little Life is the 21st annual Algonquin College public relations student fundraising campaign where the first-year students raise money for a chosen cause. T.A.L.L. will be running from March 26 through to April 2.

Ryan Williams, first-year public relations student and former CHEO patient, wanted to give something back to the hospital for all the work that they’ve done with him. After discovering that the neonatal unit could use a new infant care centre called the giraffe warmer, he pleaded his case to the rest of his class and they decided that his was the most worthy cause.

“I’ve been a patient at CHEO since birth,” says Williams. “So I went to CHEO and told them that I want to present my class with an oppourtunity to purchase something for the hospital.”

The giraffe warmer, valued at $35,000, is a state-of the art device that would be replacing equipment more than 20 years old. The device keeps the baby warm as well as allows easy access for caregivers to perform procedures such as examinations, X-rays and even surgery if need be.

Although achieving the $35,000 goal would set a new record for the program, beating last year’s record-breaking $24,000 donation to the Ryan’s Well Foundation, students are confident that they will be successful and meet their goal.

“It is definitely an ambitious goal,” said Kathryn Dougherty, first-year public relations student and media liaison for the campaign. “But our group has worked well together and hopefully we will be successful.”

Before even officially kicking off the campaign, T.A.L.L had already raised $12,000 toward their goal. The students plan to raise the rest of the money by hosting a series of events at the college as well as around the city with all proceeds going to T.A.L.L.

A variety of draws will also be held throughout the campaign including the chance to win two tickets to Hawaii, courtesy of WestJet. Selling every ticket for this draw would amount to $20,000 for the campaign.

Local businesses will play a large role in the success of the fundraiser as well with restaurants such as Extreme Pita in College Square donating portions of their earnings to the campaign.

yourBARRHAVEN.com
Glen Tremblay
April 02, 2009

Set to begin construction the Monday after commencement, May 18, the café will be torn down and expanded; taking over the hallway between the servery and the Wilson Conference Center, as well as the storage space by Montague’s Deli.

In addition to the increased size of the café, there will also be four new concepts, one of which will replace Montague’s Deli. Einstein’s Bagels will occupy the separate deli space and students will still be able to use meal equivalencies.

Chris Dupuis, senior project manager for the GSU renovations says Einstein’s Bagels will be another options for students, even when the café service is closed between meal hours.

The other new concepts for the café include Extreme Pita, Bene Pizza and Pasta and Burger Studio, plus an “enhanced variety” salad bar, according to Bridgett Stapleton, resident district manager for ARAMARK on campus. The new concepts will provide vegetarian and vegan choices, along with “an overall nice assortment of options,” said Stapleton.

The $3 million project has been in the works since fall 2008, when the University started the detailed planning and budgeting process. Elkus Manfredi Architects, a Boston-based company, is in charge of the project, with Consigli Construction doing project management. The design aspect of the project has been ongoing since November, with the final go-ahead happening last Thursday, March 26.

The renovations budget comes out of the University’s Operations fund and has been something the school has been working to finalize for the past three years, said Dupuis.

Part of the $3 million being spent on the renovations will go to almost brand new equipment for the café. The project managers looked at all ways to reuse the equipment, but less than 10 percent will stay because of state food health laws. If everything goes smoothly, the café will reopen on August 14, just before the fall semester starts. There will be two weeks of training and trial runs to work out any problems and obstacles before the official start of the semester.

To accommodate any students staying over the summer on campus, Dupuis assures that there will be several options available while GSU is under construction.

Hawk’s Nest and the Dorothy Goodwin Café, located in Mortensen Library, will be open all summer long.

There is also the possibility of the Backstage Café at the Handel Performing Arts Center remaining open over the summer as well.

The University of Hartford Informer
April 2, 2009

Since September 2008, Extreme Pita sponsored the Create A Movement Healthbusters team which visited more than 60 events in communities and schools to promote the benefits of healthy eating and active living to Alberta children and youth.  This initiative came to a conclusion on March 15, 2009.

Over the past six months, the Healthbusters engaged with more than 5500 tweens and teens directly through a variety of organized activities, contests and prize giveaways.

On behalf of Alberta Health and Wellness, we thank you for your generous contribution to the Create A Movement campaign.

Please also find attached to this e-mail, photos of our sponsor branding that appeared at every event. The Extreme Pita logo was present on our event tent, a “thank you to our sponsors” sign and on the event van that travelled throughout Alberta from as far south as Lethbridge to as far north as High Level, as well as to many cities and towns in between. The Extreme Pita logo was also present on the createamovement.ca website between the dates of October 2008 – March 16, 2009 had a total of 25,180 visits.

Thank you for your generous contribution to the Create A Movement campaign and for helping to promote healthy lifestyles to Alberta children and youth.

Chris DeVuono
Account Supervisor

MacLAREN momentum

We would like to recognize Troy Thomson and his employees for their community minded efforts in contributing over 1600 Pita’s  for the hundreds of volunteers, and for providing the services of his employees  to help battle the rising river.  We also would like to recognize and thank some of our vendor partners who contributed free product and their time to our Extreme Pitas’:  Brakebush, Big Paper America, Connecticut Paper and 2020 ITS.

Since starting in 1997, the company has not looked back. They have brought a long term vision to the business and channeled profits into new stores, many franchised. Extreme Pita has now grown to more than 200 franchises in Canada and 25 in the United States.

The success of Extreme Pita over such competitors as Subway and Quizno’s is based on three critical differences. First the pita, which is baked to the company’s exacting specifications. Second, meats and vegetables are sautéed on a grill without using cooking oil. Third is we offer less bread and more fillings, a much healthier approach. No processed meats or cheese are used either. Most sauces are low in fat. As a further example of responsible service to customers, Extreme Pita was a leader in prominently posting nutritional information in the restaurant allowing customers to make an educated choice before ordering their desired menu items.

For more information contact:

Mark Couron
Managing Partner
Extreme Pita Franchisee
760-290-3140