TORONTO—The nature of airport traveling is one of hurry. Often there is little time to find a bite to eat. At Toronto Pearson International Airport (YYZ), three new fast casual restaurants are now open and making the traveler’s day better. Along with the Airport, HMSHost, a world leader in travel dining and shopping, today celebrated the delivery of Canadian favorites Thai Express, Extreme Pita and Purblendz to guests in the Domestic Pier’s Terminal 1.

“The redevelopment of our retail and dining experience at Toronto Pearson is an essential element of our goal of becoming a global hub and in our ability to attract, serve and delight our guests. Our guests told us they want to see more variety and value so we are excited to welcome these well-known and popular brands to our airport,” said Pamela Griffith-Jones, Chief Commercial Officer at Toronto Pearson International Airport.

Thai Express is the leading Thai quick-service restaurant in Canada, combining traditional Thai cuisine with new world design and flavours, which include the freshest ingredients available. All dishes are made to order at a spice level of mild, medium and “extra”. After glancing through the menu, travelers choose a combination of meat and vegetables that together result in robust flavours found in stir fry dishes, or the favourite and traditional Pad Thai.

Extreme Pita and Purblendz are set in a shared space in the Terminal. The brands are based in Mississauga, Ontario, and are part of the Extreme Brandz group of companies, which stands for inspired healthier eating.

With gourmet recipes from around the world, and chef-inspired tastes, Extreme Pita’s menuboard features names like The Chief, Chick-Chick Boom and Uncle Philly. Sandwiches, salads and unique flatbread pitas are also available. Extreme Pita is also the first national quick-service restaurant in Canada to include caloric information on its menu board.

Right next door to Extreme Pita, Purblendz offers all natural smoothies which are great on their own or make a great compliment to a fresh pita or salad. Purblendz smoothies have no additives, boosters or formulated supplements- just natural fruit and vegetables, making our smoothies a healthier option, great tasting and Pure.

“Extreme Pita and Thai Express are terrific healthy, fast casual restaurants and Purblendz is a great way to cap off a meal. The food is fresh, made-to-order and delicious. Travelers will love these new additions to Toronto Pearson,” said Joe Waller, Vice President of Business Development, HMSHost.

All three restaurants are located post-security near Gate 145.

About HMS Host

HMSHost is a world leader in creating dining and shopping for travel venues. HMSHost operates in more than 100 airports around the globe, including the 20 busiest airports in North America. The Company has annual sales in excess of $2.5 billion and employs more than 34,000 sales associates worldwide. HMSHost is a part of Autogrill Group, the world’s leading provider of food & beverage and retail services for people on the move. With sales of over €5.7 billion in 2010, the Group operates in 35 countries and employs some 62,000 people. It manages over 5,300 stores in more than 1,200 locations worldwide. Visit www.HMSHost.com for more information and find us on Facebook at HMSHost Making the Traveler’s Day Better.

Original article can be found here.

While 2011 marked another year of operational challenges for the restaurant industry, there is a renewed sense of optimism as fast casual operators head into 2012.

As we look back on the year and reflect on its impact on the industry, several stories and trends stand out among the rest. Here’s a look at our top five successes and the one that didn’t quite live up to expectations.

1. Fast Casual heats up: This was the year of fast casual for casual-dining chains which have jumped to launch their own versions of the eateries. Red Robin, Famous Dave’s, Gatti’s Pizza, and others, each launched fast casual restaurants in 2011. Smashburger was named by Forbes as America’s Most Promising Brand and a television show, America’s Next Great Restaurant, was dedicated to the booming segment. Even quick-service restaurants have attempted to compete with their fast casual counterparts, upgrading interior designs and menus to reflect a higher quality experience for guests. In fact, visits to fast casual restaurants grew 17 percent throughout the last three years while the rest of the industry experienced its steepest traffic declines in decades. The increase and consumer demand for fast casual offerings exceeded the unit growth of leading fast casual chains, according to a study by foodservice market research firm The NPD Group. Look for more casual-dining chains to launch fast casual restaurants in 2012.

2. Social responsibility. It all started with Ron Shaich’s launch of the Panera Cares Café in 2010. The Panera Bread Foundation continued to open its non-profit community café’s in 2011 and now has a total of three in operation. The new stores do not tell customers what to pay for their meals. Rather, guests are asked to pay what they’d like to donate, whether it’s the full suggested price, less or more. Howard Schultz, the CEO of Starbucks, also took a more involved role in the company’s approach to community involvement. Schultz launched the Starbucks’ Jobs Campaign in an effort to stimulate the economy. Starbucks also led an industry-wide initiative to help victims of Japan’s tsunami and earthquake in March. Meanwhile, chains such as Corner Bakery Café, Raising Cane’s and Rubio’s partnered with Share our Strength to help end childhood hunger. Other industry organizations and companies, such as the National Restaurant Association and MonkeyMedia Software, also partnered with the organization to help further its goals.

3. International growth. Chains in the fast casual segment set their sights on international shores as concepts such as FreshBerry, Saladworks, OrangeLeaf, Wingstop and Panda Express signed franchise agreements for the Middle East, Singapore, Australia and Mexico. The increase of franchise agreements for international markets proves fast casual is not just a U.S. phenomenon. The expansion plans are a step in the right direction considering that for the past two years restaurant chains scaled back their expansion efforts in the United States, opting to wait out the recession. But toward the end of 2010 and throughout 2011, announcements were made almost weekly communicating franchise agreements destined to expand the dining footprint in countries across the globe. Other chains expanding to international markets include Jamba Juice, Buffalo Wild Wings, Charley’s Grilled Subs and Moe’s Southwest Grill.

4. Children’s nutrition. The trend of offering healthier menus for children has been mentioned for several years in the National Restaurant Association’s industry forecast. However, more chains in 2011 launched or expanded their children’s menu. Freshii, EVOS and Fazoli’s enhanced their offerings to younger diners while the NRA unveiled its Kids LiveWell healthy menu initiative in partnership with Healthy Dining. So far, 28 restaurant chains have signed up for the program, designed to offer healthier menu selections to children. Participants include Au Bon Pain, Corner Bakery Café, Boudin SF, Extreme Pita, Pizza Fusion, Redbrick Pizza and zpizza. The primary focus of the program is to encourage an increase in consumption of fruits and vegetables, lean proteins, grains and low-fat dairy, and to limit unhealthy fats, sugars and sodium.

5. Consumer health. The USDA has replaced its 19-year-old Food Pyramid with MyPlate. While no specific action was taken by fast casual operators, the USDA’s new MyPlate guideline was unveiled in June by First Lady Michelle Obama and Agriculture Secretary Tom Vilsack. The guideline received favorable reactions from the National Restaurant Association, National Pork Board, USA Rice Federation, U.S. Dairy Industry and Produce Marketing Association. The USDA’s MyPlate icon is designed to be a guide to help Americans make healthier food choices. The initiative promotes an increase in fruit and vegetable intake, and encourages a switch to whole grains and fat-free or low-fat milk, and a reduction in sodium intake and sugary drinks. One-quarter of the plate is devoted to protein intake, including lean meats, fish and poultry.

One flop

Americans were taken with America’s Next Great Restaurant and its winner, Soul Daddy, but not enough to keep the 3-unit chain afloat. Upon winning as America’s Next Great Restaurant in May, Soul Daddy opened locations in New York, Los Angeles and in Minnesota’s Mall of America. Two of those locations closed in early June with the Minnesota location closing a few weeks later.

Soul Daddy was the brainchild of Detroit resident Jamawn (Jay) Woods. The restaurant’s original premise was soul food such as fried chicken and waffles; however, several menu changes were made to reflect a healthier offering of items.

While the show’s four judges/investors, Bobby Flay, Curtis Stone, Lorena Garcia and Steve Ells, did not publicly reveal the level of their investments in Soul Daddy, each one was expected to contribute the same amount for a total of $880,000. In addition to Ells’ contribution, Chipotle also plunked down $2.3 million in exchange for equity interest. The closures gave a momentary black eye to the restaurant industry and its judges. Here’s hoping 2012 is a better year.

Original article can be found:

http://www.fastcasual.com/article/188185/2011-The-five-stories-and-trends-that-shaped-the-year

MISSISSAUGA, CANADA — (Marketwire) — 12/16/11 –

This document corrects and replaces the press release that was sent on December 16th, 2011 at 9:27 AM ET. The 2nd paragraph has been amended with the correct spelling of “HMS Host”.

Extreme Pita & Purblendz under The Extreme Brandz Group of companies opened its first Airport Restaurant with HMS Host at Lester B Pearson Toronto Airport in Terminal 1 December 14th.

Alex Rechichi President, CEO of Extreme Brandz noted “Extreme Pita & Purblendz capabilities in providing a healthy food option when traveling fits the travel sector and makes it the ideal option to further expand our brand into the airport market. We are delighted to begin a relationship with the true experts in taking premier brands to the travelling consumer HMS Host a company making the travel day better”.

Extreme Pita has always stood for inspired healthy eating. When co-founders Alex and Mark Rechichi opened the first Extreme Pita restaurant in Waterloo Ontario Canada in February 1997, their mission was to create healthy and fresh, great tasting food for guests. Since then, the franchise has expanded into 250 Extreme Pita restaurants across North America with International opening planned in United Kingdom and Middle East in 2012. Development in 2011 alone was 45 new Restaurant locations.

Extreme Pita continues to outpace the fast food industry in its growth and innovation. This year, the brand reached several milestones in its mission to inspire consumers to make healthier lifestyle choices. This past April, Extreme Pita became the first national quick service restaurant (QSR) in Canada to earn The Heart and Stroke Foundation of Canada’s prestigious Health Check designation on six of its menu items. To meet the Health Check criteria, Extreme Pita worked closely with its vendors and the Heart and Stroke Foundation for over a year to ensure the items met all requirements by minimizing sodium and fat without compromising taste. This year, Extreme Pita also became the first Canadian fast food chain to display caloric information directly on its menu boards, and set a new standard in menu transparency.

And, to help encourage healthy eating in schools, Extreme Pita pioneered the first 100% Health Check certified School Lunch Menu in Canada, meeting newly introduced school nutrition regulations nationwide.

About Extreme Brandz

Extreme Brandz is a leading Canadian quick service restaurant franchisor of Extreme Pita, Purblendz and Mucho Burrito. Based in Mississauga, Ontario, Canada, the company was created by brothers Alex and Mark Rechichi in 1997 with the opening of an Extreme Pita location in Waterloo, Canada. In addition to ranking in Entrepreneur magazine’s list of top restaurant franchises in 2011, Extreme Brandz won the 2011 Company of the Year Pinnacle Award www.youtube.com/watch?v=ghZqH2seSv8 : . Today there are 350 locations of the three chains across North America. For more information, visit www.extremebrandz.com : .

Contacts:

For further information: and to arrange interviews

please contact:

MAVERICK Public Relations for Extreme Brandz

Elana Ziluk

416-640-5525 x 243
elanaz@maverickpr.com

Original article can be found:

http://www.pr-inside.com/reissue-extreme-pita-amp-purblendz-taking-r2962979.htm

1355 Kingston Rd.
Pickering, ON
L1V 1B8

Crowfoot Village
Unit 420
Calgary, AB
T3G 2P6
Canada
403-452-8332

Bowmanville Smart Centre
2316 Highway 2
Bowmanville, ON
L1C 0K5

By Ian Vandaelle
Posted 3 hours ago
Staff writer

The development of Wetaskiwin’s newest business complex is well on its way, as the Extreme Pita held its grand opening this past Friday.

The new location bolsters a quickly growing lineup that includes: Beans Espresso Bar, Alberta Inns & Suites and A2Z Liquor Store.

More than 100 hungry locals attended the two-day grand opening, which featured a ribbon-cutting ceremony and half-price pitas.

Owners Shaneda and Joe Palmer said that they are excited by the response they have seen so far.

Great response: Owners

“The community has been so good to us and has responded so positively, it’s absolutely incredible,” Shaneda said.

The Palmers were inundated with customers, according to Shaneda, and they couldn’t be more pleased to be busy. “We’ve been extremely busy since we first opened, but today is by far the busiest,” she said. “It’s far better than the alternative.”

But the Palmers weren’t the only ones excited about the grand opening.

Ald. Glenn Ruecker attended the grand opening and said that the attendance indicated that business is growing in Wetaskiwin.

“The eyes of franchise owners are looking at Wetaskiwin and are saying that it’s a viable market,” he said.
“The more we get people looking at this, the more they’ll want to invest in Wetaskiwin and develop their business here.”

But that’s no surprise to the Palmers.

The couple grew up in Wetaskiwin, and they said that starting their business in Wetaskiwin was always a given.

“Being from the area and seeing what’s happening with the rest of this development, we were ready and willing to jump in,” said Joe.

Another draw in opening an Extreme Pita was the healthier aspect of the food offered, according to Shaneda.

“When you compare our product with fast-food offerings, we have significantly less sodium and less fat, and I think that people are looking for healthier options,” she said. They also post the nutritional content of each pita on the wall, allowing customers to see exactly what is in their food.

She added that this was also important to the Palmers, as it shows that they have nothing to hide. “What the board gives us is absolute transparency and integrity. The customer knows exactly what goes into the pita and they have the nutritional elements right there on the wall,” she said.

Ruecker said that while every venture has risks, he has confidence in the Palmers and their new restaurant.

“I give credit to the franchise owners. It’s a risk, it’s a gamble for someone to step and say ‘I’m going to do this.’ But I think and hope that this business will succeed and thrive in Wetaskiwin,” he said.

Leap of faith: Alderman

Ruecker also praised the Palmers for their boldness in moving forward on the restaurant.

“It’s easy to say that someone should bring in a new business, but it’s a whole different story to say that you’re going to. They’ve taken a great leap of faith, and that shows that there are others willing to take a leap of faith and bring their business to Wetaskiwin,” he said.

Shaneda and Joe said that they know starting your own business is a risk, but it’s one that they think is minimal.

“When you get this kind of support and this many customers in a short span, you can’t help but to have faith in what you’re doing,” Shaneda said. “I think things will go really well here and we’re excited about what we’re doing.”

– ian.vandaelle@bowesnet.com

Original article can be found:

http://www.wetaskiwintimes.com/ArticleDisplay.aspx?e=3211952

To visit:

To visit:

To experience Extreme Pita’s “Fresh to the Extreme” flavor visit our newest location:

To visit:

Join our grand opening celebration on July 8th & 9th 2011.

To celebrate and encourage inspired healthier living, Extreme Pita announces the first annual National Pita Day on Saturday, June 18 in support of Heart and Stroke Foundation™.

“The Extreme Pita team is delighted to celebrate National Pita Day with our guests,” said Alex Rechichi, CEO and co-founder of Extreme Pita. “Inspired healthy living has always been important to Extreme Pita because we care about the health of Canadians.”

Between June 6 and 18, guests who visit an Extreme Pita location anywhere in Canada can purchase a red paper heart for $2 with proceeds going towards a $35,000 target to support the Heart and Stroke Foundation’s continued efforts to eliminate childhood obesity, heart disease and stroke. The two-week-long promotion ends on Saturday June 18 when Extreme Pita locations across Canada will offer guests half-price pitas throughout the entire day.“We know this promotion will serve to remind Canadians to make better lifestyle choices and we applaud Extreme Pita for this initiative,” said Irfhan Rawji, Chair, Heart and Stroke Foundation of Canada. The Heart and Stroke Foundation is grateful to Extreme Pita for its generous support. This is not an endorsement.

During National Pita Day, guests can choose from an array of globally inspired pita sandwiches with all of the nutritional information displayed in restaurants, including calories, printed directly on the menu panels. Extreme Pita is the first national quick service restaurant to do so in Canada—and also the first national quick service restaurant to earn the Heart and Stroke Foundation’s Health Check™ approval on two adult and four children’s pita sandwiches.

Come join us for a pita!

-June 2011