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

Growing up in Chicago, Erik Frederick fondly remembers regularly family outings downtown with his parents to eat at Uno Pizzeria. Now, decades later, Frederick is the CEO of Uno Pizzeria and Grill, 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.”