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Catering Program

Developed to expand on our fresh thinking, healthy eating concept and to provide a quality option for large groups. Whether it’s food for a basketball team, a corporate luncheon or a casual party, Pita Pit is

always the perfect choice!

Implementing a Catering Program in Your Store:

Step 1: Order the Tools You’ll Need: While you should have the majority of these tools on hand already, you will need to make sure you have all of the following items for catering.

• 18” Black Plastic Cater Trays with Lid from US Foods (they come 25 to a case) • Plastic Disposable Forks, Spoons and Knives • Portion Cups with Lids • 12 oz. Soup Cups with Lids • Salt and Pepper packets • Disposable Tongs • Disposable Plates

Plates are a necessity if a Salad or Pita with Dip Platter is ordered. While plates are not something we offer at the Pita Pit, some catering jobs will be delivered to doctors’ offices and be a buffet setting where people are loading up their lunch and then walking to a conference room table or their desk. However, many places you deliver the order will already have plates and silverware. Be sure to ask when you are taking the initial order if they would like you to provide these items.

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Step 2- Order Materials to Promote Your Catering Program: Having a great Catering Program is an effective way to increase sales and broaden your customer base. Catering is a terrific way to increase customer loyalty, customer frequency, and drive new customers into your store. We have developed a comprehensive Catering Program to make it simple for franchisees to generate an additional revenue source and provide each customer with an exceptional experience.

A great Catering Program starts with strategically created marketing materials that will: (1) market the program, and (2) provide tracking and ordering systems.

• The Pita Pit Catering Menu

The Pita Pit Marketing Department in concert with the Marketing Advisory Council (MAC) and the Franchise Advisory Council (FAC) has designed a streamline two prong approach for the Catering Program. The selection of pitas offered were chosen based upon popularity, variety, as well as their ability to maintain their integrity for longer periods of time.

: Display this menu in an acrylic holder on your counter. Hand this menu out to business professionals, sorority and fraternity presidents, church groups, hospital administrative personnel, college and high school athletic coordinators, etc.

Catering Poster Catering Window Cling (22x28) (24x36)

The Catering Poster is designed for multiple venues. It is double-sided and sized for the POP stand. You can have holes drilled to use it as a dangler if you chose to do so. The Catering Window Cling is also double-sided and should be displayed prominently in a highly visible window.

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• “Hello” Letter

This letter is a great introductory piece that should be used in conjunction with your business card to bring in a customer who has never considered catering services from Pita Pit. It’s quick, quirky, and to the point. This flyer reminds the customer that we are fresh, fun and anything but ordinary. A Catering Menu should accompany this letter so that the customer can check out your selection of Express Lunches, Specialty Platters, and Extras. An individual note and your signature will go a long way.

: Include your business card that includes “Good for one FREE pita” on the back so the customer can try your product on the house. Once they check it out for themselves, they’ll be hooked!

• The Business Card

Whoever said, “There’s no such thing as a free lunch.” obviously didn’t know about Pita Pit! Handing out business cards is a great way for you to start building relationships with potential customers. A customer will appreciate that you, as the business owner, took time out of your day to personally invite them to try your product. Knowing that their first pita is on you should take away any hesitation they have of coming in.

: Let the customer know that you would like to personally customize and roll their first pita for them. Have them call your cell to schedule a time to enjoy their pita and review your catering menu with you at the store.

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• “Free Pita” Voucher

Fill out a “Free Pita” voucher for a potential catering customer who hasn’t tried the product yet. This piece is especially effective because you can include the customer’s name and a discount of your choosing, in case you want it to be worth more than the price of one pita. It also includes a stub to be retained by whoever handed it out so that you can track whether this method of marketing is working. This voucher can accompany either of the “Hello” letters, be used in a packet, be handed out on its own, or used for a donation for a community event, etc.

This voucher is not only good for developing a strong Catering Program, but also for anyone else you deem worthy of a pita on the house. Hand one to a receptionist at the large office building down the street in return for her putting some of your menus in the common area. Slide one to a bartender or DJ who frequently sends late night business your way. Slip one to the bouncer at the Killers concert - back stage passes anyone?! People love free pitas almost as much as they love newborn babies! Insist they check you out next time they need fresh, delicious pitas for a party or business function.

: Be sure to wear protective gloves during delivery. Receipt of free pitas usually results in uncontrollable high-fiving!

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• “Hello Again” Letter

This letter is the perfect follow-up piece to the “Hello” letter. It is designed to keep Pita Pit on the top of the customer’s mind when it comes time to place an order for a party, office meeting or other occasion. Many of the same quirky lines are used so that the customer will remember that they heard from you recently. This letter should also be accompanied by some sort of discount, to incentivize them to come in and try your product without risk. Do not forget to personalize the letter with a couple of notes and a signature.

: Make sure that YOU send or hand deliver this letter. Most potential customers will appreciate the fact that the owner of the business took the time to personally invite them to try the product. A big smile goes a long way!

• “S, M, L Platter” Offer

What better way to get someone to order a platter than to give them a discount on their very first order? The “you choose” portion of this flyer was created so that the customer realizes that they can order one platter or 50, and they’re going to get a little incentive. This offer can be used on its own or in conjunction with the “Hello” letters for a customer who has never tried Pita Pit catering. The funky design is eye catching and memorable and will keep Pita Pit top of mind for catering.

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: Use this offer to target businesses, sorority and fraternity houses, hospitals, car dealerships, etc. that have many employees or members. If the customer orders more than 4 platters, the $60 discount stays the same, and the profit margin increases on each additional platter.

• Mailing Label

If you’re too busy rolling delicious pitas to get out there and market your store in person, mail your desired catering customer a nice packet including a catering menu, a free pita coupon, and the “Hello” letter. Slap a customized Pita Pit mailing label on the front and slip it into the nearest mailbox. The eye catching branded mailing label on the front should grab the customer’s attention and keep them from tossing your package in the “circular file.”

• This is the same label that you use on your Express Lunch containers and it will help reinforce the Pita Pit brand when your customer sees it again upon delivery.

: Be sure to include your personal business card with all mailings so that the customer knows exactly who to contact when they receive their catering packet.

• Catering Order Form

Catering orders typically require some extra preparation and special instruction; the “Catering Order Form” was created to streamline the ordering process. The toppings have already been selected for each pita, which makes the ordering process easier and faster for the customer. This also ensures that each pita is prepared the same way and portioning is controlled. If the customer wants to customize their order, a “Special Instructions” portion is

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included for the order taker to make note of changes or additions. The order form also includes a section for the order taker to note the time and date of the event so that orders can be prioritized. The customer’s delivery and contact information will also be included on the sheet.

Step 3: Train Your Staff: Catering is an important and valuable aspect of your business and therefore every employee must be educated and trained on the program. When you are ready to launch or refocus your Catering Program hold a staff meeting to set clear expectations for them.

Understanding the Menu - Every employee should read and understand the Catering Menu so they can articulate the components of the menu and answer any questions. Explain to your crew that while pitas, toppings and sauces have been standardized on the Catering Menu to streamline the ordering and preparation of the platters, a platter can still be customized upon request. It is recommended that the customer consult with the manager or franchisee for special orders outside of the standard Catering Menu. Not all of our products travel well over time. Our objective is to deliver delicious, fresh pitas that are as good as if they just came off the grill. Eight (8) pitas make up the Catering Menu. The eight (8) pitas come with suggested toppings and these pitas are part of both the Express Lunch Program and the Platter Program. The Pit Crew member taking the order needs to confirm these toppings with the customer.

Understanding the Ordering Process – Role-play the process of taking a catering order over the phone and have each employee fill out the form so that no important information is missed. Designate a catering notebook to post this information. Make sure there is one (1) person designated to organize and be responsible for catering. Have a calendar or schedule in a highly visible place in the back office to avoid scheduling conflicts. The Catering materials have been designed to work together to assist in executing a successful program.

Processing Credit Card Information - For Catering Orders that are placed in advance we recommend getting the credit card information the day of the event so that it can then be input directly into the POS or Credit Card Terminal and then shredded. PCI Compliance states that credit card numbers must not be stored on site or on the Catering Order Form.

Up Selling Techniques - Take the time to discuss Up Selling with each of your crew members. Adding a Pita with Dip Platter, a Large Caesar Salad, Cookies and bottled drinks increase your sales while providing a more satisfying and well rounded experience for your customer.

Making Platters - (Please refer to the attached Catering SOP for portion details) Start early enough to ensure that you finish it in time but not so early that the product sits for too long. Large orders require efficient time management and schedule adjustments may be necessary. Making Express Lunches - When making Express Lunches it’s a good idea to begin with a stack of the exact number of pre-labeled Fork Style containers. This will ensure that you know you’ve

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made the proper amount when you’re done! Also, cookies can be made ahead of time to save time.

Start with the end in mind! 1. What day/time does your catering order need to be delivered? ___________ 2. How large is the order? _____________ 3. Are you staffed to make pitas? __________ 4. What time are you going to start the order? _______________

Delivering and Setting Up Platter Orders – Delivering a Catering Order of Platters or Express Lunches differs from regular delivery orders; Catering Orders may require set up when the delivery driver reaches the destination. For a Catering Order, the driver needs to be at the location at least ten (10) minutes prior to the time requested so the set up is smooth. The point of contact for the order should be noted when the order is taken; this is the individual that the delivery driver should locate upon arrival. Once the items are delivered to their intended destination (conference room table, kitchen counter top, etc.) the delivery person should then layout the following items:

• Forks, knives, plates, napkins • First Course Items – Salads or Pita with Dip Platters • Second Course or Main Entrée Items – Pita Platters • Side Items – Cookies or Chips • Condiments – Salt or Pepper packets, additional condiments.

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If the contact person wants the tops of the platters removed, the crew member delivering the platters should facilitate this. If not, they should leave the lids on but set the appropriate utensils (tongs, serving spoons) next to the item it goes with. Each driver should understand the importance of these steps; it can be the difference between companies using you only once for their catering needs, or calling you on a regular basis.

When filling large orders have two (2) crew members available. One crew member makes the pitas (this goes very quickly if the customer ordered the pitas with the standard toppings) and one person on the grill. Assemble one platter at a time, quickly assemble ten pitas and line them up for the main ingredient on the cutting board. After the main ingredient is transferred from the grill and is placed in the pitas both workers can then continue with rolling, wrapping, cutting, and labeling; then the pitas can be arranged on the tray, and the platter lid placed securely on. Then the crew can start the next platter. This will minimize the confusion of trying to make several platters all at the same time. Also, all napkins, utensils, chips, etc. can be assembled and set aside first to avoid any last minute confusion or forgotten items.

Place the customer’s receipt in an envelope. This way it stays clean and undamaged; it also allows for privacy. The person paying the bill may not want everyone seeing the total.

Step 4: Market Your Catering Business: Many customers will be pleasantly surprised to find out that you offer catering services. Always include the Catering Menus when doing Business to Business Canvassing. Business to Business Canvassing is an opportunity to introduce yourself to local businesses and educate them about your business and what you offer. Make sure that you are prepared prior to doing this kind of marketing; have all the materials you need and give yourself plenty of time to chat or answer any questions.

Locations: • Schools • Office Buildings • Doctors’ offices/hospitals/medical clinics/Dentist offices/Pharmaceutical Reps • Salons, Spas (often times these professionals don’t have time to get out and get lunch,

great for increasing your regular delivery business as well) • Car dealerships • Manufacturing plants

Never assume a small company wouldn’t be interested in catering services. Many small companies provide lunch for employees on a certain day of the week or for special events.

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Take free pita cards or a coupon for a free pita with you when marketing your business. When talking to a business owner, manager, or receptionist always ask them if they’ve been to Pita Pit before, and if they haven’t, invite them to your restaurant and leave them a free pita offer or some sort of coupon. This gesture will go a long way. Once someone comes in and experiences our concept they are likely to become a lifelong Pita Pitter and will consider you as a catering option as well. When visiting a large company always ask for the person in charge of coordinating catered events for the company. If that person isn’t available, get their name, leave your information, and follow up with that person with a phone call or utilize the “Hello” or “Hello Again” letters.

Follow up! Keep a database of your catering customers. Record the date, day, time, order, occasion, special instructions, observations, along with contact person and their phone number. Follow up after each order with a call or a card to say “thank you” and to see how they liked the product and service. You can also use this database to send them special offers in the future. Be proactive. Most businesses have regular, scheduled meetings (monthly or bimonthly). Use your database to anticipate their needs. Call them a week in advance of their upcoming meeting and ask if your services will be needed. Remind the contact person of their previous order and ask if they would like to repeat it. Mention any specials or incentives you may have (i.e.: Free cookie platter with a 4 or more platter order).

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Catering SOP Pitas Some pitas travel and hold up better. The following eight (8) pitas with the suggested toppings are part of the Express Lunch and Platter Program. As always the customer can customize a platter if desired. However, the Express Lunch is intended to be quick & easy and requires a minimum of five (5) ordered. The intent of the Express Lunch is to provide a quick ordering option for a business meeting without a hassle. The host of the meeting provides a great Express Lunch including a pita, chips and a cookie. Offer bottle drinks at an additional cost. If they want to offer the attendees customized Pitas you can do so, but you can individually price the lunch vs. offering an Express Lunch price.

Chicken Caesar Romaine, Parmesan Cheese, and Caesar Dressing. Turkey Shredded Lettuce, Tomatoes, Cucumbers, Provolone Cheese, and Mayo Prime Rib Shredded Lettuce, Tomatoes, Onions, Green Peppers, Cheddar Cheese, and Horseradish Dijon. Club Shredded Lettuce, Tomatoes, Provolone Cheese, and Fat Free Honey Dijon. Hummus Spinach, Tomatoes, Cucumbers, Black Olives, Feta Cheese, and Tzatziki. Buffalo Chicken Onions, Tomatoes, Green Peppers, Shredded Lettuce, Provolone Cheese and Ranch Chicken Souvlaki Spinach, Cucumbers, Tomatoes, Onion, Feta Cheese, and Tzatziki Spicy Black Bean Onions, Cucumbers, Tomatoes, Spinach, Pepperoncinis, Provolone Cheese, and Ancho Chipotle Sauce

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Pita Platters Types of Platters:

Favorites Platter A combo of Buffalo Chicken, Spicy Black Bean, and Prime Rib Deli Style Platter A combo of deli favorites - Turkey, Prime Rib, and Club Mediterranean Sampler Platter A combo of Chicken Souvlaki, Hummus, and Chicken Caesar Breakfast Platter A combo of Morning Glory, Ham n’ Eggs, Awakin’ with Bacon, Meat the Day, and Steak n’ Eggs Arrangement: Each Platter is made up of 10 pitas, 1 green pepper filled with hummus or tzatziki and 1 plain pita cut into 6 triangles. Begin by setting up your platter with wax paper.

Next, wash one (1) green pepper*, cut off the top, core it, and fill with hummus or tzatziki. This will sit in the center of the tray as a garnish and will allow the customer to taste one of our tasty spreads! Garnish top of filled pepper with cucumber slices, olive slices or pepperoncinis. Set in the center of your platter. *if you don’t have any whole green peppers, a 10 or 12oz soup cup will also work.

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Make pitas, roll, and label clearly on each end.

Next, cut each pita in half (the pitas hold together better when cut directly in half rather than on an angle) and transfer to the platter.

Continue filling the platter, arranging each pita with the cut side pointed out. Finish the platter by slicing one pita into 6 slices and arrange this around your green pepper. Finally, top with lid and add a label or sticker so customers know what sort of platter they are about to enjoy.

The most efficient way to build a platter is to work on each type of pita separately. If your platter has three clubs; place the meat for those three clubs on the grill, open three pita shells, since

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all three clubs have the exact same toppings you can quickly add the toppings, cheese and sauce to all three, when the meat is done, add the meat, then roll and label. Set the pitas aside near your cutting board and then start the next type of pita. This eliminates confusion about what was made and what is left, especially if your crew is interrupted by walk in customers, and it allows you to make each type of pita very quickly. Pita Platter with Dip

Portions:

10 pitas, cut into 6ths (cut like a pie so pieces end up triangular).

Two green peppers, rinsed, de-seeded and cored with tops cut off.

Fill one with Tzatziki and one with Hummus. Remember to garnish the tops!

Arrangement:

Place Pita wrap on an 18” platter. Arrange both peppers in the center and arrange the sliced pitas around the peppers with the tips pointing away from the center.

Pack two (2) spoons (one for each Dip) and disposable tongs for this platter. It’s also a good idea to clearly label this platter so people know what the dips are. Large Salads Caesar Salad Portions: 1 Bag of Romaine Lettuce (or 2 pounds of chopped romaine)

10 slices of Grilled Bacon - chopped

Croutons and Parmesan Cheese

10 oz. of Caesar Dressing (in a 12 oz. soup cup)

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Arrangement:

Arrange lettuce in the lid of an 18" platter, sprinkle with parmesan cheese, chopped bacon, and croutons.

Utilize a 12 oz. soup cup and fill the cup with 10 oz. of Caesar Dressing; then nestle the cup in the center of the platter.

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Top with the platter base as a “lid” and label.

With Chicken: Add 6 breasts of Grilled Chicken (cubed)

Greek Salad Portions: 13 oz. of spinach 4 oz. black olives, 6 oz. tomatoes, 3 oz. onions, 3 oz. cucumber slices, and 6 oz. feta cheese

10 oz. of Secret Sauce (in a 12 oz. soup cup)

Arrangement:

Measure 13 oz. of spinach into the lid of an 18” platter and top with the above veggies and cheese.

Nestle a 12 oz. soup cup containing 10 oz. of Secret Sauce in the center of the platter. Remind the customer that they need to ensure that the Secret Sauce is well shaken before pouring.

Cover with the base of platter as the “lid” and label - Pack disposable tongs for each salad.

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Breakfast Platters Breakfast platters are made the same as the standard platters above with two exceptions. Instead of a green pepper, a 12 oz. soup cup filled with salsa (or Salsa Verde if you carry this item in your store) should be nestled in the center of the platter. Also, the sliced pita surrounding the green pepper on the standard platter is not necessary on the breakfast platter. Cookies: Portions: 15 cookies Arrangement:

Arrange nicely in Fork Style hinged containers lined with a piece of wax paper folded with ink side down. For large orders, platters can be used, but keep the cost of the platter in mind when pricing.

Express Lunches: Portions:

Pita/Chips/Cookie

Each express boxed lunch is served with the choice of pita (choices include Chicken Caesar, Turkey, Prime Rib, Club, Hummus, Chicken Souvlaki, Buffalo Chicken, and Spicy Black Bean), choice of chips, and one (1) chocolate chip cookie.

Make pitas and label. Then add one (1) napkin and one (1) pita to a Fork Style container. Next, add chips on the side of pita and a chocolate chip cookie. *Do not place the chips on top of the pita.

Close lid and label.

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Suggested Pricing