UNO CHICAGO GRILL DEBUTS LOW-CARBOHYDRATE MENU
BOSTON (April 15, 2004) -
In response to the increasing popularity of lower carbohydrate
diets, Uno Chicago Grill restaurants will begin serving
guests three new low-carb menu items, beginning April 20.
The new items include:
- Smashed Cauliflower: Steamed
cauliflower florets mashed and seasoned with parmesan
cheese and garlic.
- Baked Stuffed Chicken: Baked
chicken breast stuffed with broccoli, spinach, tomato
and cheese; served with mashed cauliflower and broccoli.
- Lemon Basil Salmon: Grilled
salmon flavored with lemon, basil and thyme; served with
mashed cauliflower and broccoli.
In addition to the three new menu items, Uno will offer
low-carbohydrate alternatives to four existing dishes. Steamed
broccoli or smashed cauliflower can be ordered in place
of french fries, roasted vegetables or a baked potato when
ordering the Grilled Shrimp and Sirloin, Sirloin Tips and
Chicken Gorgonzola. Also, Caesar Salads may be ordered without
croutons.
"At Uno Chicago Grill, our number one priority is
satisfying the needs of our guests by serving the highest
quality food possible," said Executive Chef and Vice
President of Food and Beverage Chris Gatto. "By broadening
our diverse menu to include low-carbohydrate options, we
are providing Uno guests with the variety and food quality
that they have come to expect from us."
The low-carbohydrate menu launch is one way that Uno gives
guests the ability to eat out and work within their dietary
preferences or restrictions. "Uno Chicago Grill is
taking a step in the right direction to provide guests with
menu options," says Suzanne Vieira, R.D., Johnson &
Wales University and a nutrition consultant to Uno Chicago
Grill. "Uno is proactively responding to consumer trends
and taking responsibility for their menu offerings. Implementing
a variety of options now is a great way to offer even more
variety and value for consumers."
For the past two years, Uno Chicago Grill has collaborated
with Johnson & Wales University (JWU) graduate and undergraduate
students on two educational projects. Students have participated
in an in-depth case study, "Adopt a Restaurant",
and a Secret Shopper program developed by Uno. Uno incorporates
student feedback to enhance the overall Uno dining experience.
In addition, Uno Executive Chef Chris Gatto is an active
member of the JWU Culinary Nutrition Advisory Board.
In 2003, the restaurant known for its Chicago Original
Deep Dish Pizza™ evolved its name from Pizzeria Uno
to Uno Chicago Grill to reflect the variety of its menu.
Today, Uno Chicago Grill has the same great pizza, but also
offers a complete casual dining menu, including ribs, seafood,
juicy burgers and steaks, innovative pasta dishes, scrumptious
appetizers, desserts and now new low-carbohydrate options.
Based in Boston, Uno Restaurant Holdings
Corp. currently has a system of 200 company-owned and franchise
full service units. Uno Chicago Grill restaurants are located
in 34 states, the District of Columbia, Puerto Rico, South
Korea and the United Arab Emirates. In 2004, Uno was selected
by Entrepreneur Magazine as the best franchise in its category.
The company also operates a consumer foods division, which
supplies airlines, movie theaters, hotel restaurants and
supermarkets with both frozen and refrigerated private label
foods and branded Uno products. For more information, visit
www.unos.com.
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