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Press Releases Press Archive Press Kit

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.

Back to Press Archives 2004

 

 


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