How to Finance a Pita Mediterranean Street Food Franchise: Costs
By Anthony Cornella
A Pita Mediterranean Street Food franchise loan can look very different depending on the space you choose. The franchisor publishes three investment ranges, one for a brand-new restaurant build, one for a second-generation restaurant space and one for a compact food hall unit, and the gap between them changes how much you borrow and what kind of loan fits.
This article walks through the published fees, the owner qualifications, the SBA Franchise Directory note for this brand and the financing tools that match each format, so you can plan a Pita Mediterranean Street Food franchise loan before you sign.
US Professional Funding is not affiliated with, sponsored by or endorsed by Pita Mediterranean Street Food; the name is used only to describe the business. Figures from the franchisor’s disclosure document and website can change, loan programs and terms vary by lender and borrower, and every loan is subject to approval. Nothing here is legal, tax or investment advice; review the current Franchise Disclosure Document (FDD) and franchise agreement with a franchise attorney and accountant.
Pita Mediterranean Street Food Franchise Loan at a Glance
- Franchise fee: $35,000, according to the franchisor’s 2026 franchising page.
- Royalty: 5% of sales.
- Marketing and branding: 3.5% of sales.
- Estimated investment by format: $300,000 to $450,000 for a first-generation build, $100,000 to $200,000 for a second-generation space and $75,000 to $150,000 for a food hall unit.
- Owner qualifications: $100,000 in liquid assets, $300,000 in net worth, a credit score of 700 or higher and restaurant or hospitality experience.
- Term: a 15-year commitment.
- System size: more than 50 operating units, with franchising since 2016.
- SBA Franchise Directory: listed under code S2473, with a note about the Rider to Lease Agreement when real estate secures the loan.
What Is Pita Mediterranean Street Food?
Pita Mediterranean Street Food is a fast-casual Mediterranean restaurant brand headquartered in Atlanta, Georgia. The company describes itself as a family-owned business that has served communities since 2011, and its founder and CEO is Nour Rabai. It began franchising in 2016.
The menu is built around a simple choice: guests order a pita, platter, salad or bowl, built from Mediterranean recipes prepared daily. The company highlights Lebanese extra virgin olive oil, certified Halal meats and fresh local vegetables, and it offers catering for events and offices.
Where it operates. The franchising page lists more than 50 operating units in Georgia, South Carolina, Alabama and Florida, with Tennessee listed as coming soon.
Three formats. The franchisor lists a first-generation restaurant and a second-generation restaurant, each from 995 to 3,000 square feet, and a food hall unit of 400 to 990 square feet. A first-generation space usually means a shell that has never held a restaurant, while a second-generation space usually means a former restaurant with some kitchen infrastructure already in place.
Why lenders see it the way they do. A long operating history and an SBA directory listing help, but lenders still look closely at the specific site, because a counter-service restaurant lives or dies on traffic, parking and lunch demand.
Pita Mediterranean Street Food Franchise Costs
The franchisor does not publish a single investment figure. Instead, it gives a range for each format, and the format you choose is the biggest driver of your loan size.
Initial franchise fee. The franchising page lists a $35,000 franchise fee. Check Item 5 of the current FDD for when it is due, whether any part is refundable and whether multi-unit pricing applies.
First-generation build-out. The franchisor estimates $300,000 to $450,000 for a first-generation location. That range has to cover construction of a full kitchen, including plumbing, grease management, ventilation and electrical work, on top of the dining room, counters and signage.
Second-generation conversion. A second-generation space is estimated at $100,000 to $200,000. Reusing an existing hood, walk-in cooler or plumbing can cut construction costs sharply, but lenders will want an inspection report on what you inherit.
Food hall unit. The food hall format is estimated at $75,000 to $150,000 for 400 to 990 square feet.
Equipment, opening costs and working capital. Each format needs grills, vertical broilers, refrigeration, prep tables, point-of-sale systems and smallwares, plus opening inventory, training costs and working capital to get through the first months. The FDD’s Item 7 table breaks these into line items; ask for it before you request a loan so your budget matches the franchisor’s categories.
Items to confirm in Item 7:
- Initial franchise fee
- Leasehold improvements and construction
- Kitchen equipment, furniture and fixtures
- Signage and decor
- Technology and point-of-sale systems
- Opening inventory and supplies
- Training travel and expenses
- Deposits, licenses, permits and insurance
- Additional funds for the initial operating period
Construction timing matters too. The franchisor estimates 3 to 9 months to build, so plan rent, loan interest and pre-opening payroll across that window.
Ongoing Fees and How They Affect Your Loan
The franchising page lists a 5% royalty and a 3.5% marketing and branding fee, both based on sales. That means 8.5% of every sales dollar goes to the franchisor before food, labor, rent and debt service.
How lenders treat the fees. A lender sizing a Pita Mediterranean Street Food franchise loan starts with projected sales, then subtracts food and paper costs, labor, occupancy, royalty and marketing to find the cash left for loan payments.
Other costs to look for. Item 6 of the FDD lists technology fees, transfer fees, renewal fees, training charges for new managers and any required local marketing. Ask about remodel or reimaging requirements over a 15-year term, since a refresh partway through can require new financing.
Franchisor Requirements for New Owners
The franchisor’s published qualifications are:
- $100,000 in liquid assets
- $300,000 in net worth
- A credit score of 700 or higher
- Restaurant or hospitality experience with a proven track record
- A preference for owner-operators
These are the franchisor’s floors, not a lender’s. For a first-generation build at the top of the range, a lender will expect your liquidity to cover the cash injection, closing costs and a reserve, so plan to show more than the minimum.
The approval process. Prospects start with an inquiry on the franchising page listing their desired city and state. Expect a discovery process, an FDD review period, site approval and a training schedule before opening.
Ways to Own a Pita Mediterranean Street Food Restaurant
A new first-generation restaurant. This is the most expensive path. A lender treats it as a start-up, so your experience, liquidity and site plan carry the decision. Our restaurant start-up financing page explains how first-unit loans are structured.
A second-generation conversion. Taking over a former restaurant can cut the budget sharply, based on the franchisor’s ranges. Lenders will look hard at the condition of the inherited equipment and the lease terms. Our article on financing a restaurant build-out covers how construction draws work.
A food hall unit. The smallest format needs a smaller loan, but the food hall agreement and the hall’s traffic become central to the review.
Buying an existing location. With more than 50 units operating, resales may come up. A buyer finances goodwill and equipment, and the lender relies on the seller’s actual results. Read our overview of financing a franchise restaurant acquisition.
Financing Options for a Pita Mediterranean Street Food Franchise
SBA 7(a) loans. The 7(a) program can combine the franchise fee, build-out, equipment and working capital in one loan, which suits all three formats. See how SBA 7(a) loans work for franchise buyers.
SBA 504 loans. If you buy a freestanding building or a commercial condo for your restaurant, an SBA 504 real estate loan may fit the property, while the business costs are financed separately.
Conventional term loans. Experienced restaurant operators with strong liquidity may qualify for conventional business loans, often for a second or third location.
Equipment financing. Vertical broilers, flat-top grills, fryers, reach-in and walk-in refrigeration, hoods and point-of-sale systems can often be financed on their own, with the equipment as collateral. Learn more about restaurant equipment financing and leasing.
Working capital and lines of credit. Pre-opening payroll, opening inventory and catering orders that are invoiced rather than paid at the counter can strain cash early on. Our restaurant working capital page explains the options.
Seller financing on resales. On a resale, a seller may carry part of the price. Seller notes are typically subordinate to the senior loan, and SBA rules can limit how they are structured.
SBA Loans for Pita Mediterranean Street Food Franchisees
SBA lenders check whether a brand appears on the SBA Franchise Directory, which lists franchise systems whose agreements have been reviewed for SBA eligibility. Pita Mediterranean Street Food is listed under code S2473.
What the directory note means. The listing says that when the real estate where the franchise business is located will secure the SBA-guaranteed loan, the Rider to Lease Agreement may not be executed. In plain English, the Rider to Lease Agreement is a document meant for leased sites. If you own the building and pledge it as collateral, there is no landlord, so that rider is not used.
The 7(a) program maximum is currently $5 million, though program rules can change. Use our SBA loan calculator to compare payments for each format.
Application tips. Bring the FDD, your signed or draft lease, a contractor’s bid that matches the franchisor’s specifications, personal financial statements and tax returns. Our article on how lenders read the FDD shows which items get the most attention.
How Lenders Evaluate a Pita Mediterranean Street Food Deal
Personal credit and financial history. Expect a review of credit reports, tax returns and a personal financial statement, plus a personal guarantee.
Net worth and liquidity. The franchisor’s $100,000 liquidity and $300,000 net worth floors are a starting point. Lenders also look at what remains after closing.
Industry and management experience. The franchisor asks for restaurant or hospitality experience, and lenders weigh it heavily for a quick-service start-up.
Business plan and projections. Build projections around lunch and dinner traffic, catering, third-party delivery, food costs for proteins and produce, labor and the 8.5% combined royalty and marketing fees. Review Item 19 of the FDD with your accountant to see what financial performance data the franchisor discloses.
The FDD and franchise agreement. Lenders review the 15-year term, renewal rights, transfer conditions and any required suppliers.
Site and lease. Lenders want a lease that runs at least as long as the loan, with renewal options. For food hall units, the operator agreement takes the place of the lease.
Historical financials for resales. Expect to provide several years of the location’s profit and loss statements and sales reports.
Kitchen Equipment and the Second-Generation Question
Mediterranean fast casual depends on a few key pieces: vertical broilers for shawarma-style proteins, grills, a hood and fire suppression system, refrigeration and a line for fresh salads and toppings.
In a second-generation space, the hood, walk-in or grease trap may already be there. Have a contractor confirm each piece meets the franchisor’s standards and local code before you finalize the budget, because a failed hood inspection can erase the savings.
Multi-Unit Growth and Development Agreements
Once your first location has a track record, lenders can underwrite its cash flow alongside the next one. Ask the franchisor whether it offers development agreements, and consider pairing a full restaurant with a smaller food hall unit. Our guide to multi-unit franchise financing explains how lenders view a growing group.
Real-World Scenarios
The restaurant manager going independent. A general manager with years in fast casual takes over a second-generation space, uses a 7(a) loan for the conversion and working capital and keeps the inherited walk-in after an inspection.
The new-build operator. An experienced operator signs a lease on a new retail pad, finances the first-generation build through a 7(a) loan and finances the kitchen package separately.
The building buyer. An owner buys a small freestanding building and pledges it as collateral, so the directory note on the Rider to Lease Agreement applies.
Common Mistakes to Avoid
- Budgeting for a second-generation space before confirming the inherited equipment works.
- Signing a lease shorter than the loan term.
- Treating the franchisor’s liquidity floor as all the cash you need.
- Leaving the 8.5% in combined fees out of projections.
- Underestimating rent and payroll during a construction period that can run up to 9 months.
For more pitfalls, read our list of restaurant loan mistakes.
Next Steps to Finance Your Pita Mediterranean Street Food Franchise
Step 1: Request the FDD. Review Items 5, 6, 7, 10, 17, 19 and 20 with a franchise attorney and accountant.
Step 2: Choose your format. Decide between a first-generation, second-generation or food hall location based on your market and capital.
Step 3: Confirm your qualifications. Document your liquid assets, net worth and restaurant experience.
Step 4: Secure a site. Get lease or food hall terms and a contractor’s estimate.
Step 5: Build projections. Model sales, costs, fees and debt service for your format.
Step 6: Apply for financing. Compare SBA, conventional and equipment options before you sign the lease.
Pita Mediterranean Street Food Franchise Loan FAQs
How much does a Pita Mediterranean Street Food franchise cost?
The franchisor lists $300,000 to $450,000 for a first-generation restaurant, $100,000 to $200,000 for a second-generation space and $75,000 to $150,000 for a food hall unit.
What is the franchise fee?
The franchising page lists a $35,000 franchise fee.
What royalty does the brand charge?
A 5% royalty plus a 3.5% marketing and branding fee, both on sales.
How much liquid capital and net worth do I need?
The franchisor asks for $100,000 in liquid assets and $300,000 in net worth, plus a credit score of 700 or higher.
Is Pita Mediterranean Street Food eligible for SBA loans?
Yes. It is listed on the SBA Franchise Directory under code S2473.
Can I buy an existing location?
Yes, if one is for sale and the franchisor approves the transfer. Lenders will base the loan on the location’s historical results.
Can a first-time owner qualify?
The franchisor asks for restaurant or hospitality experience, so a candidate with no industry background should expect questions from both the franchisor and the lender.
Can I finance equipment separately?
Yes. Kitchen equipment and point-of-sale systems can often be financed with equipment loans or leases.
Does the franchisor offer financing?
Check Item 10 of the current FDD, which discloses any financing the franchisor offers.
How long is the franchise term?
The franchising page lists a 15-year commitment.
Final Thoughts
A Pita Mediterranean Street Food franchise loan depends heavily on format. A new build needs the most financing, a second-generation space can cut costs if the inherited equipment holds up and a food hall unit offers a smaller entry point. Know your numbers for the format you choose before you apply.
US Professional Funding helps franchise buyers compare SBA, conventional and equipment financing for a first restaurant or the next one. Learn more about our franchise financing solutions and our restaurant financing programs.
