UNO Pizzeria & Grill | 7 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.”
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