Uno(R) Enters Quick-Serve Dining Segment via Uno Express(R)

Arguably, pizza, in all its variety, is one of the most popular menu items for college students on campuses throughout North America. Now, thanks to a new concept called Uno Express(R) from Uno Restaurants, collegians can enjoy pizza at McGill University, Montreal, and College of the Holy Cross in Massachusetts.

Uno Express is the company's foray into the fast-growing, quick-serve dining segment, and comes at a time when Uno(R) is also celebrating their 65th Anniversary.

"This is a great time to be celebrating pizza," noted Uno CEO Frank Guidara. "It's never been more popular. With Americans consuming 3 billion pizzas every year, that equates to 46 slices per person. In particular, our guests on campus are passionate about their pizza and enjoy it more than most."

The pizzas offered via Uno Express are made with the same care and commitment to excellence found in the kitchens of Uno Chicago Grill(R). Guests can enjoy Uno's famous mouth-watering crusts by the slice or purchase an individual pizza to eat on site or enjoy back at the dorm.

"McGill is an urban campus and Uno Express is keeping students on campus and away from operators off campus, thereby increasing our bottom line," said Jean Francois Dagenais of McGill University. "In addition to being convenient for our faculty and students, Uno is a brand they both trust and enjoy."

Since the concept was first introduced and tested in June, over 120 units have opened in a variety of venues such as airports, malls, arenas, amusement parks and retail stores, as well as colleges.

"Uno is a name that is quickly recognized by consumers who equate it with delicious quality food," stated Rick Hendrie, senior vice president, marketing for Uno. "We are all about choice, whether indulgent or healthier menu offerings, full-service or quick-service options. We've made it our business to make the Uno dining experience as convenient to our guest as possible. With pizza as our foundation, we saw a tremendous opportunity to expand our brand among a greater pool of consumers in a variety of locations that might not be suitable for a full-scale restaurant."

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