6 | UNO Pizzeria & Grill estimation, is his inclination to listen to customers. Under his leadership, the company 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, focus 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-
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