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Training Onsite: 2-4 weeks
Training at headquarters: 16 weeks
Absentee Ownership Allowed
Number of employees required to run: 60 - 80
Ike Sewell combined old Italian recipes with meats, vegetables, spices and cheese and created the first deep dish pizza in 1943. He opened Pizzeria Uno to serve his creation to pizza lovers throughout Chicago. The new restaurant became so popular that Sewell opened Pizzeria Due on an opposite corner from his original restaurant to handle customer demand.
Over 60 years later, the restaurant is now called Uno Chicago Grill and has evolved to offer a variety of grill items like steak, ribs, seafood and pastas in addition to its famous Chicago-style deep dish pizza.
Uno Chicago Grill offers in-house financing to cover the following: franchise fee
Uno Chicago Grill has relationships with third-party sources which offer financing to cover the following: startup costs, equipment, inventory, accounts receivable, payroll
The Franchise 500 is not intended to endorse, advertise, or recommend any particular franchise. It is solely a research tool you can use to compare franchise operations. Entrepreneur stresses that you should always conduct your own independent investigation before investing money in a franchise.
Updated: August 5th, 2014Reprints & Licensing