PRESS RELEASES

April 2007- Mississauga, ON.

Extreme Pita Seeks To "Wrap Up" Local Market in Two Years
Booming Canadian Franchise Opens Third Restaurant in Fargo as Part of "Extreme" Expansion Plan

MISSISSAUGA, Ontario – Continuing to prove pita bread has moved beyond the ethnic food aisles of neighborhood supermarkets, Canadian quick serve franchise Extreme Pita announces the opening of its third local restaurant located at 2424 13th Avenue South in Fargo. The grand opening is part of an aggressive expansion initiative in the region that calls for an additional two area restaurants in north Fargo and Moorhead, Minnesota in the next two years.

The expansion into Fargo is part of a nationwide growth plan that calls for an additional 160 new restaurants by the end of 2008. Currently, Extreme Pita has more than 20 locations operating across the United States and is targeting Nevada, Arizona, California, Texas, North Dakota and New York for expansion.

“We’re excited about expanding our brand in Fargo,” said Alex Rechichi, co-founder and president of Extreme Pita. “We look forward to building upon our existing success in the local market, continuing to feed 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 plans to make the modest pocket bread with a variety of fillings the latest challenger to the much-maligned burger. Continuing to offer increasingly busy Americans convenience and value with its fresh, nutritious and large selection of pita sandwiches, the booming brand is committed to creating a unique product bursting with healthy ingredients, customizing every rolled pita to suit the individual tastes of its health conscious customers.

Venture Group Inc. has acquired the multi-unit development rights for Extreme Pita in Fargo and Moorhead, Minnesota. Company vice president and owner and operator of all three local restaurants, Troy Thomson, a veteran in the restaurant industry with nearly 20 years of experience, will develop the entire region.

“Extreme Pita continues to expand its brand in markets all across the country,” Rechichi added. “We are very pleased to be working with Troy in developing the brand in the local market and building upon our already strong history and loyal customer base.”

The fast food landscape continues to evolve, and one of the most dynamic segments within the Quick Serve Restaurants (QSR) market continues to be the growth in sandwiches, subs and wraps. According to the National Restaurant Association's 2007 Restaurant Industry Forecast, Quick Service Restaurants are projected to register sales of $150.1 billion in 2007, an increase of 5.1 percent over 2006.

A Menu For Success

The changing marketplace presents a great growth opportunity for the Extreme Pita brand with fast food hamburger and sub shops over saturating the industry. Unlike traditional fast food restaurants and sub shops, Extreme Pita does not offer foot-long loaves of bread with just the typical options for filling. Instead, they offer a 2,000-year-old traditional bread staple – the pita. Highly nutritious and versatile, pita is thin and strong enough to be packed with a variety of fillings. Extreme Pita features a “no rules” menu and can customize every rolled pita to suit the individual tastes of its health- conscious customers. Only offering non-processed cheeses, meats, and sauces, all pitas are served fresh or sautéed right in front of the customer.

Popular menu items include the Greek Chicken Colossus, Extreme Club (turkey, ham and real bacon), Philly Cheese Steak, Beef Bistro, Grilled Chicken, Chicken Caesar, and Falafel, and are affordable and convenient for all age groups, with a regular-sized pita priced from $4.29 to $6.99. In addition to a pita sandwich menu, Extreme Pita offers a variety of flat baked pitas, fresh salads, soups, drinks, catering services, and a kids menu. In addition, detailed nutritional information is available on the Extreme Pita website and in the restaurants, so that diners can make informed decisions and feel good about what they’re eating.

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