112 | Business World Magazine |
December 2013
estimation, is his inclination to listen to
customers. Under his leadership, the com-
pany initiated a large-scale menu study
in which more than 30,000 guests were
asked to give feedback on the restaurant’s
menu.
Those replies were incorporated into
a system-wide rollout of a new menu in
November.
Simultaneous to the menu queries, fo-
cus groups were created and competitive
research done to determine how people
felt about UNO’s buildings and brands,
and how the chain compared to competi-
