In 1943, when Ike Sewell opened a restaurant at the corner of Ohio Street and Wabash Avenue in Chicago, Americans ate pizza primarily as a snack. Ike figured that if you combined some of Italy’s old, authentic recipes with impressive quantities of the finest meats, fresh cheeses, ripe vegetables and flavorful spices, pizza would become a hearty meal. It was the start of an American tradition – the Chicago Deep Dish Pizza. Ike’s Original Deep Dish Pizza has been imitated many times, but never quite duplicated.
THE NEW UNO:
In the mid-1990s, Uno® broadened its concept to encompass favorite dishes that diners expected from a high quality, full-service restaurant. To expand the menu and meet increasing customer expectations, Uno completed a multi-million dollar kitchen upgrade in its restaurants, installing sauté stations, grills and fryers, and invested heavily in the training of its front and back of the house staff.
The new Uno Chicago Grill locations are larger and feature a “Chicago warehouse” look that creates an inviting dining environment. These new prototype restaurants continue to generate above-average sales volumes.
Get more stuff like this
Subscribe to our mailing list and get interesting stuff and updates to your email inbox when we start newsletter service.
