BOSTON (January  25, 2007) – Following a sizzling year that brought a new menu, new name and new restaurant design, Uno Chicago Grill has developed a refined concept for its franchisees that empowers owners and eliminates the uncertainty that comes with so many franchise opportunities.  Uno^® considers the program to be best-in-class, and it’s getting rave reviews from long-time owners and new franchisees in the Uno Chicago Grill system, which features 120 company restaurants and 89 franchised establishments. 

It comes as no surprise that in September, the Franchise Business Review named Uno one of America’s Top 25 Food Franchises based a 2006 satisfaction survey.  The special ingredients to delight franchisees include a dynamic restaurant design, a revamped menu, new training technologies and even higher corporate communication standards.

These fresh format changes, anchored by the restaurant’s history as the originator of Deep Dish Pizza, translate to serious dough for Uno owners.  In fact, the five top- grossing restaurants for Uno’s^® 2006 fiscal year, ended Oct. 1, were franchises.

 “We’ve elevated our already successful franchise program to keep Uno the premier choice for new franchisees and seasoned restaurateurs,” explains Uno Chicago Grill’s CEO Frank Guidara.  “With a new design concept, an updated menu that builds on our heritage as the originator of Deep Dish Pizza, and training and corporate support programs, the Uno franchise system takes the guesswork out of ownership and delivers a best-in-class product.”

Restaurants Dressed for Success

In early 2005, Uno unveiled an exciting prototype store under the Uno Chicago Grill name that captures the essence of Chicago’s heritage while embracing modern conveniences needed to make a restaurant successful. This bold new design has a Chicago warehouse feel and includes spacious entryways, open kitchens and expanded high-tech bar areas with a classic, comfortable vibe.  Intimate interior lighting lets guests focus on who they are dining with and the conversation taking place, while vintage photos harken back to Uno’s Chicago heritage that began in 1943.

Uno franchisee and real estate expert Ed DeLeo describes the new concept as “a glorious place to be” and explains, “Customers drive past other chains to eat at Uno, and a big part of that is the look and atmosphere.” 

Tenacious Training

Uno boasts a MIT (Manager-In-Training) program and owner preparation training that ensures all new franchises meet the standards that make company stores Numero Uno.  New franchisees work with a specialized team of trainers that ease owners into their restaurant launch and don’t leave until the job is done.   

The training doesn’t stop with the restaurant launch.  Uno has found creative ways to reach its employees and franchisees via national rallies and even web casts live from company headquarters. These web casts link every Uno with Uno Head Chef Chris Gatto to discuss new dishes, give live cooking demos and introduce key training initiatives. 

Communication Is Key

Thanks to improved communication programs, Uno set a record for franchisee communication ratings in 2005 and delivered an overall communication approval jump of 30 percent year-over-year. Uno believes communication is key to keeping franchisees and their staff focused and delivering on the “best-in-class” service mantra that is the cornerstone of the restaurant’s success.

Bi-weekly, open-mike conference calls with the corporate team keep franchisees updated on the latest Uno news, while weekly CEO “Hospitality Chats” keep guest service top-of-mind. To enhance communication, a bi-monthly newsletter, UNO, DUE, GO! is distributed to restaurant staff, featuring news and employee profiles. 

For the Record

No stranger to franchise success, Uno was declared “One of the 20 to Watch” by Franchise Times in 2003 and honored by Entrepreneur Magazine as the Number One Full Service concept in 2003 and the best franchise in its category in 2004.  It’s no surprise that Uno now delivers record franchisee numbers and attracts owners from other restaurant groups such as Fuddrucker’s, Denny’s and McDonald’s.

Uno’s new concept is resonating with consumers, as evidenced by the restaurant’s strong showing in Restaurants & Institutions magazine’s 2006 “Consumers’ Choice in Chains” survey. Consumers ranked Uno the No. 2 franchised restaurant; placing Uno above competitors such as Applebee’s, T.G.I. Friday’s, Bennigan’s, Ruby Tuesday and Buffalo Wild Wings.  Uno was also ranked No. 1 in “Convenience,” “Food Quality,” and “Value” among U.S. franchised restaurants. 

Seasoned restaurant franchisee Carlos Olivera, who owns six Uno Chicago Grill locations in Puerto Rico and plans to open six more in Florida over the next few years, is one of Uno’s many satisfied partners.

“I couldn’t be happier with Uno and its corporate team.  I need a concept that generates sales and a system that sells itself.  Sales are king and Uno delivers the highest unit value,” explains Olivera, who has been involved in several other franchising formats.

A Restaurant with Taste

The growing list of ingredients contributing to Uno’s success is nearly as extensive as the restaurant’s eclectic menu.  From bar décor to server decorum, Uno Chicago Grill has tackled the details that deliver a partnership destined for success.

“We did it first, we did it right and we continue that legacy today,” declares 13-year franchisee and Vice President of Franchise Development Greg Keenan.  “Uno is a true American original with over a half-century of tradition built on authentic fare and the guarantee that your local Uno will be a warm, inviting place to dine and make great friends.” 

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BOSTON (January  25, 2007) – Following a sizzling year that brought a new menu, new name and new restaurant design, Uno Chicago Grill has developed a refined concept for its franchisees that empowers owners and eliminates the uncertainty that comes with so many franchise opportunities.  Uno^® considers the program to be best-in-class, and it’s getting rave reviews from long-time owners and new franchisees in the Uno Chicago Grill system, which features 120 company restaurants and 89 franchised establishments. 

It comes as no surprise that in September, the Franchise Business Review named Uno one of America’s Top 25 Food Franchises based a 2006 satisfaction survey.  The special ingredients to delight franchisees include a dynamic restaurant design, a revamped menu, new training technologies and even higher corporate communication standards.

These fresh format changes, anchored by the restaurant’s history as the originator of Deep Dish Pizza, translate to serious dough for Uno owners.  In fact, the five top- grossing restaurants for Uno’s^® 2006 fiscal year, ended Oct. 1, were franchises.

 “We’ve elevated our already successful franchise program to keep Uno the premier choice for new franchisees and seasoned restaurateurs,” explains Uno Chicago Grill’s CEO Frank Guidara.  “With a new design concept, an updated menu that builds on our heritage as the originator of Deep Dish Pizza, and training and corporate support programs, the Uno franchise system takes the guesswork out of ownership and delivers a best-in-class product.”

Restaurants Dressed for Success

In early 2005, Uno unveiled an exciting prototype store under the Uno Chicago Grill name that captures the essence of Chicago’s heritage while embracing modern conveniences needed to make a restaurant successful. This bold new design has a Chicago warehouse feel and includes spacious entryways, open kitchens and expanded high-tech bar areas with a classic, comfortable vibe.  Intimate interior lighting lets guests focus on who they are dining with and the conversation taking place, while vintage photos harken back to Uno’s Chicago heritage that began in 1943.

Uno franchisee and real estate expert Ed DeLeo describes the new concept as “a glorious place to be” and explains, “Customers drive past other chains to eat at Uno, and a big part of that is the look and atmosphere.” 

Tenacious Training

Uno boasts a MIT (Manager-In-Training) program and owner preparation training that ensures all new franchises meet the standards that make company stores Numero Uno.  New franchisees work with a specialized team of trainers that ease owners into their restaurant launch and don’t leave until the job is done.   

The training doesn’t stop with the restaurant launch.  Uno has found creative ways to reach its employees and franchisees via national rallies and even web casts live from company headquarters. These web casts link every Uno with Uno Head Chef Chris Gatto to discuss new dishes, give live cooking demos and introduce key training initiatives. 

Communication Is Key

Thanks to improved communication programs, Uno set a record for franchisee communication ratings in 2005 and delivered an overall communication approval jump of 30 percent year-over-year. Uno believes communication is key to keeping franchisees and their staff focused and delivering on the “best-in-class” service mantra that is the cornerstone of the restaurant’s success.

Bi-weekly, open-mike conference calls with the corporate team keep franchisees updated on the latest Uno news, while weekly CEO “Hospitality Chats” keep guest service top-of-mind. To enhance communication, a bi-monthly newsletter, UNO, DUE, GO! is distributed to restaurant staff, featuring news and employee profiles. 

For the Record

No stranger to franchise success, Uno was declared “One of the 20 to Watch” by Franchise Times in 2003 and honored by Entrepreneur Magazine as the Number One Full Service concept in 2003 and the best franchise in its category in 2004.  It’s no surprise that Uno now delivers record franchisee numbers and attracts owners from other restaurant groups such as Fuddrucker’s, Denny’s and McDonald’s.

Uno’s new concept is resonating with consumers, as evidenced by the restaurant’s strong showing in Restaurants & Institutions magazine’s 2006 “Consumers’ Choice in Chains” survey. Consumers ranked Uno the No. 2 franchised restaurant; placing Uno above competitors such as Applebee’s, T.G.I. Friday’s, Bennigan’s, Ruby Tuesday and Buffalo Wild Wings.  Uno was also ranked No. 1 in “Convenience,” “Food Quality,” and “Value” among U.S. franchised restaurants. 

Seasoned restaurant franchisee Carlos Olivera, who owns six Uno Chicago Grill locations in Puerto Rico and plans to open six more in Florida over the next few years, is one of Uno’s many satisfied partners.

“I couldn’t be happier with Uno and its corporate team.  I need a concept that generates sales and a system that sells itself.  Sales are king and Uno delivers the highest unit value,” explains Olivera, who has been involved in several other franchising formats.

A Restaurant with Taste

The growing list of ingredients contributing to Uno’s success is nearly as extensive as the restaurant’s eclectic menu.  From bar décor to server decorum, Uno Chicago Grill has tackled the details that deliver a partnership destined for success.

“We did it first, we did it right and we continue that legacy today,” declares 13-year franchisee and Vice President of Franchise Development Greg Keenan.  “Uno is a true American original with over a half-century of tradition built on authentic fare and the guarantee that your local Uno will be a warm, inviting place to dine and make great friends.” 

Uno Chicago Grill has built off the widespread popularity of its pizza by revamping its bill of fare while keeping true to its history of delivering fresh choices, American favorites and unique dishes. 

“We continue to find new and exciting ways to make our menu even better.  Deep Dish will always be a favorite, and now Uno has added more fun, flavor-focused entrees with unique and complex recipes,” explains Executive Chef Chris Gatto.  “We’ve also addressed the growing demand for healthy choices by introducing cooking oils with zero grams trans fat, adding a Nutrition Information Center at every restaurant and offering new entrees such as our line of signature salads.”

            As the creator of Chicago’s Original Deep Dish Pizza^®, Uno Chicago Grill has cooked-up another original creation that has eager franchisees pulling up a chair.  By nurturing a brand identity that has its own niche and aggressively supporting that position with new programs and a contemporary focus, Uno Chicago Grill has created a new concept that has made it easier for franchisees to get their own piece of the pizza pie.

Based in Boston, Uno Restaurant Holdings Corp. currently has a system of more than 200 company-owned and franchised full-service units. Uno Chicago Grill restaurants are located in 30 states, the District of Columbia, Puerto Rico, South Korea and the United Arab Emirates. The company also operates a consumer foods division which supplies retail outlets with Uno signature items. For more information, visit www.unos.com.