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Uno’s Labor Optimization Project Gets High Marks from Managers and Staff

Uno Pizzeria & Grill got its start serving authentic Italian pizza when it was founded in Chicago in 1943 with one store. Since that time, the company has grown to include 140 thriving locations in 24 states as well as several international locations. As with any restaurant, margins are thin, expenses are high and there […]

Uno Pizzeria & Grill got its start serving authentic Italian pizza when it was founded in Chicago in 1943 with one store. Since that time, the company has grown to include 140 thriving locations in 24 states as well as several international locations. As with any restaurant, margins are thin, expenses are high and there must be constant vigilance for ways to manage costs while maintaining or improving quality and the overall guest experience.

At Uno, the management team was working to find a tool to implement and execute a labor process overhaul. A cross functional team was formed to explore these issues led by Tom Brussard, director of performance management and Alan Labatte, vice president of IT.

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