December 2013
| Business World Magazine | 113
tors. The information was used to tweak
design and marketing approaches. It was
also the impetus for a remodel program
that will see Uno’s remodel all existing
restaurants over the next two years.
“If there is one thing diners are not
bashful about, it’s sharing their opinions
on menu items,” Houston says. “That was
very true in this case. Ian has also stayed
disciplined to a testing process for new
products where we gather feedback not
only from operators, but from guests as
well.”
