United Airlines Launches Daily Nonstop Flights between Chicago and San Juan, Puerto Rico

CHICAGO, Nov. 4, 2013 /PRNewswire/ -- United Airlines tomorrow will begin daily nonstop flights from its hub at Chicago O'Hare International Airport to Luis Munoz Marín International Airport in San Juan, Puerto Rico.  

Flight UA1688 will depart Chicago at 8:27 a.m. daily, arriving in San Juan at 3:05 p.m. The return flight, UA 1718, will depart San Juan at 3:55 p.m. and arrive in Chicago at 7:19 p.m. The service will be operated with Boeing 737-900 aircraft, with seating for 20 in United First, 51 in Economy Plus and 96 in Economy. 

United will begin additional seasonal nonstop service between Chicago and San Juan on Dec. 4, 2013. Flight UA1448 will depart Chicago O'Hare at 4:10 p.m. daily, arriving in San Juan at 10:48 p.m. The return flight, UA 1405, will depart San Juan at 7:05 a.m., arriving in Chicago at 10:29 a.m. The seasonal service will operate until Jan. 6, 2014.

"San Juan continues to be a popular United destination, and we're very pleased to add these flights to increase travel options for customers in the Chicago market," said Millie Uriarte, United's Director, Latin America Onshore & Caribbean Sales.

With the addition of the Chicago flights, United will offer nonstop service between Puerto Rico and five of its hubs. The airline already serves Puerto Rico nonstop from Cleveland, Houston, New York/Newark and Washington, D.C./Dulles.

About United

United Airlines and United Express operate an average of more than 5,300 flights a day to more than 360 airports across six continents. In 2012, United and United Express carried more passenger traffic than any other airline in the world and operated nearly two million flights carrying 140 million customers. United is investing in upgrading its onboard products and now offers more flat-bed seats in its premium cabins and more extra-legroom, economy-class seating than any airline in North America. In 2013, United became the first U.S.-based international carrier to offer satellite-based Wi-Fi on long-haul overseas routes. The airline also features DIRECTV® on more than 200 aircraft, offering customers more live television access than any other airline in the world. United operates nearly 700 mainline aircraft and has made large-scale investments in its fleet. In 2013, United continues to modernize its fleet by taking delivery of more than two dozen new Boeing aircraft. The company will have launched 14 new international and 19 new domestic routes, including the addition of seven new cities to its network, by the end of 2013. Business Traveler magazine awarded United Best Airline for North American Travel for 2012, and readers of Global Traveler magazine have voted United's MileagePlus program the best frequent flyer program for nine consecutive years. According to the 4th annual Switchfly Reward Seat Availability Survey published by IdeaWorksCompany in May 2013, United has the most saver-style award-seat availability among the largest U.S. global airlines. Air Transport World named United as the Eco-Aviation Airline of the Year Gold Winner in 2013. United is a founding member of Star Alliance, which provides service to 195 countries via 28 member airlines. More than 85,000 United employees reside in every U.S. state and in countries around the world. For more information, visit united.com or follow United on Twitter and Facebook. The common stock of United's parent, United Continental Holdings, Inc., is traded on the NYSE under the symbol UAL.

(Logo:  http://photos.prnewswire.com/prnh/20130404/MM89155LOGO)

View the original article here

Marco's Pizza Franchise Launches New Franchise Development Website

Marco's Pizza has launched a new franchising website, MarcosFranchising.com, which offers detailed content about Marco's products, finances, operations and earnings.

Marco's has garnered attention in the industry and love from fans by using fresh ingredients -- dough made fresh daily in the store, fresh, never frozen toppings and great tasting sauces. In surveys, customers repurchase Marco's pizza more often than other delivery pizza chains.

Visitors to the site can research Marco's, the fastest-growing pizza franchise in the United States, through interviews with franchisees, details about the system's financial performance and information that sets Marco's apart from competitors in the delivery pizza industry.

Marco's has carved out a unique niche in the $40 billion-per-year pizza industry. It's the only major pizza chain founded by a native Italian, Pasquale "Pat" Giammarco, who moved to the United States with his family at 9 and worked in his father's restaurant as a boy. Giammarco built a system of 112 franchises by 2004, when CEO and President Jack Butorac joined Marco's.

Marco's now has more than 375 locations open in the United States and three overseas and plans to reach 500 in 2014. In a crowded segment, Marco's stands out as an affordable luxury, Butorac said. While other national chains compete over price by discounting, Marco's competes on quality and authenticity.

"Our goal is to become the nation's fourth-largest pizza chain," Butorac said. "Marco's is offering a tremendous opportunity to potential franchisees to get in on the ground floor of the nation's fastest-growing pizza franchise.

"We're looking for passion. We care more about the passion and the management skills our franchisees bring to the table than any restaurant experience they may have. We provide the training, the tools and the expertise every franchisee needs to make his or her Marco's a success."

At MarcosFranchising.com, visitors will find: Startup costs, market data and competitive analysisInformation on how Marco's serves up quality, artisan Italian pizza by making the dough fresh in-store every day and using only the best ingredientsDetails on financing, training and ongoing supportInterviews with franchiseesUnlike some pizza franchises, Marco's has prime territories available.

For more information visit www.marcosfranchising.com.

Logos, product and company names mentioned are the property of their respective owners. © 2013 Restaurant News Resource

View the original article here