UNO Pizzeria & Grill | 11
some of the holdover menu items.
The changes were a result of the menu
study, and, Houston says, favorable com-
ments have also been received on a new
layout and design of the menu – which
is aimed at both highlighting new choices
and emphasizing the brand’s rich heri-
tage. A new phase of menu development
is planned for the spring, when new piz-
zas and other additions are planned for a
rollout. Also in the pipeline is a quick ca-
sual concept that could be a part of future
expansion plans.
PROTECTING THE
FRANCHISE
The raft of change has created excitement
among franchisees – a group that Hous-
ton insists has to be dedicated from the
outset and ready to roll up sleeves and get
to work.
“This is a very tough business where
an owner needs to be involved every day,”
he says.
“The candidate for us also has to have
a passion for not only our brand, but a pas-
sion to provide a memorable dining expe-
Louie Psallidas, SVP & CFO
Fred Houston, VP Franchise Operations
