UNO Pizzeria & Grill | 11 some of the holdover menu items. The changes were a result of the menu study, and, Houston says, favorable comments 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 heritage. A new phase of menu development is planned for the spring, when new pizzas and other additions are planned for a rollout. Also in the pipeline is a quick casual 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 Houston 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 passion to provide a memorable dining expeLouie Psallidas, SVP & CFO Fred Houston, VP Franchise Operations
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