Spitz: Redefining Mediterranean Street Food in America

Spitz is a dynamic fast-casual franchise that brings the bold, fresh flavors of Mediterranean cuisine to the American dining scene. Founded in 2005 by college friends Bryce Rademan and Robert Wicklund, the brand was inspired by the duo’s travels through Europe, where they discovered the rich, savory appeal of döner kebabs.

From the outset, Spitz aimed to deliver a healthier, contemporary spin on traditional Mediterranean fare. The brand’s Los Angeles roots remain strong, as its headquarters are still based there. Franchising officially began in November 2013, opening the door for entrepreneurs to bring this vibrant concept to new markets.

Spitz’s offerings include a wide range of Mediterranean-influenced wraps, salads, sandwiches, and bowls—each crafted with high-quality ingredients and a focus on bold, authentic taste.

What sets Spitz apart is its fusion of fast-casual efficiency with a trendy, art-driven ambiance. The brand infuses its locations with urban energy, incorporating street art and eclectic design elements that enhance the customer experience. This distinctive approach has helped Spitz carve out a niche for diners looking for both quality and character in their meals.

Training

Spitz provides a comprehensive and multi-format training program to ensure that franchisees are well-equipped to operate their restaurant effectively. The training focuses on practical skills and operational standards specific to the Spitz System.

1. Initial Training Program: Conducted over approximately 2–3 weeks before the restaurant opens, this training takes place in Salt Lake City, Utah, or via a virtual platform. It includes modules on food preparation, portion control, customer service, equipment maintenance, marketing, and compliance.
2. Structured Curriculum: Specific classroom and on-the-job training sessions cover various topics such as:
   • Introduction to Spitz (6 hours total)
   • Pre-Opening Marketing (4 hours total)
   • Permits and Compliance (4 hours total)
   • Recipe and Ingredient Review (14 hours total)
   • Customer Service and Quality Control (26 hours total)
3. Additional Training Programs: At the franchisor’s discretion, further training may be required or made available for managerial staff. These are fee-based and include travel and accommodation costs.
4. Annual Franchisee Conference: Attendance at this yearly event is mandatory for Operating Partners and General Managers. It serves as a refresher and update forum for ongoing operational improvements.
5. Virtual Training & Consultations: Portions of training, including pre-opening and post-opening consultations, may be delivered remotely, ensuring accessibility and flexibility for franchisees.

Territory Protection

Spitz provides its franchisees with a “Protected Area,” which is generally defined as a one-mile radius around the franchised restaurant location. Within this area, Spitz agrees not to own, operate, or license another traditional Spitz Restaurant, as long as the franchisee remains in good standing under the agreement.

This territory is not exclusive in the broader sense, and its boundaries are determined by the franchisor based on factors like demographics, nearby competition, and accessibility.

However, the protection does not extend to non-traditional venues, mobile restaurants, or digital sales, and Spitz explicitly reserves the right to open or license such formats even within an existing franchisee’s Protected Area. Franchisees are also restricted from operating within other franchisees’ territories, and failure to comply with these boundaries may lead to default.