I’LL HAVE THE…WITHOUT THE…AND HOLD THE…

Select Virginia Uno Chicago Grill Locations Test Customized Menu

Boston (April 29, 2004) – At a time when Americans are becoming increasingly selective and informed eaters, Uno Chicago Grill is experimenting with a customizable menu concept. For a limited time, guests dining at select Uno locations in Virginia can customize their preferences according to their own specific dietary needs. For example, instead of being served French fries, rice or potatoes guests can ask for smashed cauliflower or steamed vegetables. In addition, guests will be able to order burgers and select sandwiches without bread, fajitas with lettuce leaves instead of tortilla wraps, and salads without croutons.

"At Uno Chicago Grill, our number one priority is satisfying our guests’ needs and serving the highest quality food possible," says Executive Chef and Vice President of Food and Beverage Chris Gatto. "By increasing options to customize meals we are proving our dedication and loyalty to our guests while at the same time providing them with a variety of options that appeal to a wide range of appetites."

"Uno Chicago Grill is proactively responding to consumer trends," says Suzanne Vieira, R.D., Johnson & Wales University and a nutrition consultant to Uno
Chicago Grill. "Implementing a variety of options where meals can be created based on dietary preferences or requirements will benefit consumers who are looking to monitor and improve their eating habits."

Select Virginia locations offering this menu include: Dulles Town Center, (Dulles); Fair Oaks Mall (Fairfax); Gatehouse Plaza (Falls Church); Bulloch Drive (Manassas); and Market Street (Reston).

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 its menu variety. Today, Uno Chicago Grill has the same great pizza, but also offers a complete casual dining menu, including ribs, seafood, burgers, steaks, pasta dishes, appetizers, desserts and now new low-carbohydrate options.

Based in Boston, Uno Restaurant Holdings Corp. currently has a system of 202 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. 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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