A menu overhaul is a lot like exercise: It requires change, serious work and not everybody likes it. Mike Thom knew that going into an overdue overhaul at Old Chicago Pizza & Pasta in 2010. But the 100-unit chain’s director of culinary research and development was confident that, just like working out, the outcome would yield a trimmer, fitter and newly invigorated lineup. “We needed to drop some of the antiquated items that weren’t selling well and replace them with ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:Desiree TorresDesiree.Torres@penton.com

Already registered? here.