CiCi's Pizza's Menu Items Will Measure Zero Trans Fat by the End of This Year
CiCi's is First Large Pizza Chain to Announce the Move to Zero Trans Fat
COPPELL, Texas -- CiCi's Pizza announced today that 100% of their menu items will measure zero trans fat by the end of 2007 in all 615 of their restaurants.
CiCi's nutritional values are listed on http://www.cicispizza.com to provide a resource for consumers to learn about the restaurant's healthy menu options. Most of CiCi's pizza toppings and salad dressings currently measure zero trans fat. The company is now focusing on adapting the zero trans fat requirement to its remaining sauces, toppings and desserts. "This enhancement to our food's nutritional profile reflects our strong commitment to providing our guests with healthy choices that do not compromise the great taste and quality of our food," said Craig Moore, president of CiCi's Pizza.
Founded in 1985, CiCi's Pizza is a family-oriented restaurant serving guests fresh pizza, pasta, salad and dessert, all you want for under $5.00. CiCi's mission then and now is to exceed each guest's expectation in food, service and cleanliness at an affordable price. Since opening its first restaurant in Plano, Texas, CiCi's has grown to over 600 restaurants in 28 states.
Industry professionals have taken notice of CiCi's Pizza continuous growth and success. Nation's Restaurant News has ranked CiCi's number one for sales and unit growth in the pizza chain category for the past three years. In its recent 2007 ranking, Entrepreneur magazine designated CiCi's as the top brand in the Italian restaurant franchise category. StartupJournal.com, The Wall Street Journal's guide for entrepreneurs, ranked CiCi's as one of the top 25 highest-performing brands in the nation and Franchise Today placed the company in the top 200 of all franchise concepts. Other honors include "Best in Value" award among national pizza chains in Restaurants and Institutions magazine's 2006 Consumers' Choice Report and "Best Customer Service" from Corporate Research International in 2006 and 2005.
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