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Growing up in Chicago,&nbsp;<a href="https://www.linkedin.com/in/erikfrederick/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=fsr-magazine-uno-pizzeria-unlocks-franchising-whitespace-in-the-hotel-segment-2719415" target="_blank" rel="nofollow">Erik Frederick</a> fondly remembers regularly family outings downtown with his parents to eat at&nbsp;<a href="https://www.unos.com/unobrands.php?utm_source=1851franchise.com&utm_medium=article&utm_campaign=fsr-magazine-uno-pizzeria-unlocks-franchising-whitespace-in-the-hotel-segment-2719415" target="_blank" rel="nofollow">Uno Pizzeria</a>. Now, decades later, Frederick is the CEO of&nbsp;<a href="https://1851franchise.com/pizzeria-uno-launches-new-restaurant-conversion-franchise-strategy-to-help-hotel-owners-increase-their-food-and-beverage-revenue-2719197#stories">Uno Pizzeria and Grill</a>, and he’s leading the brand into new territory as it looks to accelerate growth. The brand recently announced a new franchising opportunity in which hotel operators can convert existing spaces into Uno units.Although the program is relatively new, the brand has already transformed three hotel venues in Illinois, Indiana and Michigan, which have seen an uptick in business compared to company averages. More partnerships are expected as the concept showcases profitability.Frederick estimates that most hotels break even at best when it comes to food and beverage programs and lose money because of takeout pizza.“[Hotels] don’t see a nickel of that,” he says. “We can definitely help them with that.”Read the full article&nbsp;<a href="https://www.fsrmagazine.com/franchising/uno-pizzeria-unlocks-franchising-whitespace-hotel-segment?utm_source=1851franchise.com&utm_medium=article&utm_campaign=fsr-magazine-uno-pizzeria-unlocks-franchising-whitespace-in-the-hotel-segment-2719415" target="_blank" rel="nofollow">here</a> in FSR Magazine.

FSR Magazine: Uno Pizzeria Unlocks Franchising Whitespace in the Hotel Segment

1851 Franchise

The classic chain sees the move as cost-effective and easier to execute because of the simpler site selection, licensing and permitting processes.

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TruBlue Home Service Ally

Why TruBlue is the Ideal Franchise for Multi-Unit Owners: Scalable Growth With a Purpose

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Onigilly Japanese Kitchen

Koji Kanematsu Turned a 2,000-Year-Old Japanese Staple Into One of the Most Scalable Restaurant Franchise Models

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Lindora

Celebrating the Nurse Behind the Mission: How Melinda Endricks Is Powering Lindora’s Growth and Impact Nationwide

celebrating-the-nurse-behind-the-mission-how-melinda-endricks-is-powering-lindoras-growth-and-impact-nationwide

Sola Salons

Sola Salons Targets Chicago for Strategic Franchise Growth

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Melting Pot

Photo of Melting Pot white chocolate fondue

How Melting Pot Franchisees Drive Year-Round Success Through Strategic Promotions and Local Marketing

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FSR Magazine: Uno Pizzeria Unlocks Franchising Whitespace in the Hotel Segment

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