![]() We’ve got the existing franchise infrastructure in place because we’ve been doing it for 40 years. “When you think about some of the pizza brands in the category, Uno is a great brand to partner with compared to others. “There’s great deep dish places in Chicago, but having great pizza doesn’t mean you can expand it,” he says. To mitigate long cooking times associated with deep dish pizza, the company upgraded its oven technology so that food can be ordered and served in under 30 minutes. For those wanting a lighter dish, Uno also offers a thin crust. As for hotel benefits, Frederick says Uno is better suited to attract outside customers than other concepts because of its recognition as the founder of deep dish pizza.Īlthough the style is considered a Chicago specialty, the CEO thinks Uno’s product is marketable all over the country, since the menu features burgers, signature salads, cheesy garlic bread, mozzarella sticks, and chicken wings. READ MORE: Uno Pizzeria Uses Chicago Legacy to Build New Prototypeįrom Uno’s view, converting sites is cost effective and removes much of the site selection permitting, and licensing hurdles. More partnerships are expected as the concept showcases profitability.įrederick estimates that most hotels break even at best when it comes to food and beverage programs and lose money because of takeout pizza. “To materially grow the number of company restaurants would have been financially prohibitive,” Frederick says.Īlthough the program is relatively new, the brand has already transformed three hotel venues in Illinois, Indiana, and Michigan, which have seen an uptick in business compared to company averages. The strategy comes as Uno looks to expand without increasing its company-owned footprint. The brand recently announced a new franchising opportunity in which hotel operators can convert existing spaces into Uno units. Now, decades later, Frederick is the CEO of Uno Pizzeria and Grill and he’s leading the brand into new territory as it looks to accelerate growth. ![]() “My wife and I went on our first date there. “My family used to go there every Sunday night,” Frederick says. Frederick remembers those outings fondly. As a kid growing up in Chicago, Erik Frederick would regularly go downtown with his parents to eat at Pizzeria Uno.
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