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
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