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BOSTON (October, 2007) - Uno Chicago Grill®, a progressive leader in casual dining, is now leading the category in health- and nutrition-related efforts. Guided by CEO Frank Guidara, a member of the Harvard School of Public Health Nutrition Roundtable and chair of the company's Nutrition Advisory Board, Uno® lists proactive nutritional responsibility as an important ingredient in its recipe for success.

"Uno was the first restaurant to turn pizza into a meal," said Guidara. "This is a company with innovative roots. Today, our executive team is as focused on proactively providing guests nutritional advancements and transparency as our founder was on creating Deep Dish Pizza in 1943."

Uno Chicago Grill, with help from its Nutrition Advisory Board, which meets quarterly to discuss trends and solutions, has spent years dedicated to providing its guests with choices, investing more than $2 million in nutritional advancements since 2005. A few recent highlights include:

Artificial Trans Fats:

Beginning on October 23, Uno Chicago Grill's deep menu will feature zero grams artificial trans fat. "Our menu serves as a point of differentiation and pride for the brand with choices that will please any palate or diet," said Guidara.

"It's all about choices," said Chris Gatto, executive chef and vice president of food and beverage. "If our customers are looking for something healthy like a soup, salad, chicken or fish entree, they have plenty of options. And, if guests want pizza with less fat and calories, our flatbread recipe is a delicious alternative."

With a focus on offering options for every taste, Uno's chefs continually work to create flavorful, healthier alternatives. In fact, the restaurant's menu contains more than 60 options with fewer than 500 calories per serving.

100 Percent Nutritional Transparency:

In addition to offering nutritional information and insight on its Web site (, Uno Chicago Grill is the only casual dining chain to provide Nutrition Information Centers in the lobbies of its restaurants. Using these kiosks, customers can review ingredients, fat and sodium content, calories, fiber, gluten-free options and more, addressing any food, calorie, fat, health or allergen concern.

Gluten-Free Options:

The number of people reporting food-related allergies has surged in recent years. For guest convenience, Uno's Nutrition Information Centers clearly label menu items with the most common food allergies: Fish/Shellfish, soy, tree nuts/peanuts, egg, milk and wheat/gluten.

Among those, gluten is a concern for millions of Americans. At Uno, gluten-free doesn't mean taste-free. Guests looking for great tasting gluten-free foods have more than 20 options from which to choose, including:

  • Classic Cobb Salad
  • Chicken Gorgonzola
  • Grilled Rosemary Chicken
  • Baby Back Ribs
  • Filet Mignon
  • Top Sirloin Steak
  • Lemon Basil Salmon
  • Grilled Mahi-Mahi with Mango Salsa
"We understand that nutritional needs will continue to evolve," said Guidara. "Uno is dedicated to providing flavorful, nutritious food to our guests. From researching sodium to saturated fat, our Nutrition Advisory Board responsibly addresses nutritional issues and trends. Our team's goal is always to provide our guests an 'Uno-Plus' dining experience, and by leading the industry in nutritional advancements, we're moving in the right direction."

More about Uno Chicago Grill
Based in Boston, Uno Restaurant Holdings Corporation includes more than 200 company-owned and franchised full-service units located in 30 states, the District of Columbia, Puerto Rico, South Korea, the United Arab Emirates, Honduras and Saudi Arabia. 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

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