Wing Zone were recently featured in the Atlanta Journal Constitution in an article titled, "Dining boom: Georgia-based chains spreading wings". The article is based on an interview between our very own CEO and co-founder Matt Friedman and Business Reporter, Leon Stafford. The article discusses Georgia-based chains expanding as a result of the upswing in the economy. Matt Friedman discusses the process of bringing in franchisees. He also touches on the benefits of franchisees helping their portfolio with more experience. Click here to read the article or begin below.
"Dining boom: Georgia-based chains spreading wings"
By Leon Stafford
If you've noticed Zaxby's or Moe's Southwest Grill restaurants popping up faster than the weeds in your backyard due to our overabundance of rain lately, your eyes are not deceiving you.
After several years of moderate to almost no growth in the industry, operators of several Georgia-based restaurant chains say they are on an expansion roll this year, with many concepts adding double digit locations. Zaxby's and Moe's alone will open 50 and 65 restaurants this year respectively.
Click here to read the entire article.
Tuesday, August 13, 2013
Dining boom: Georgia-based chains spreading wings - Wing Zone featured in the Atlanta Journal Constitution
Wednesday, July 31, 2013
Wing Zone featured in June issue of QSR
Wing Zone were recently featured in the June issue of QSR in an article titled, "The Transformational Franchisee". The article discusses how Wing Zone have optimized their preparation speeds by working with The Exchange on Army and Air Force bases. The article further discusses how people can change processes within a functioning franchise system. Click here to read the article or begin below.
"The Transformational Franchisee"
By Robert Thomas
Army and Air Force foodservice provider The Exchange has been serving U.S. military families since 1895 with meals in cafeteria lines and snack bars. It wasn't until 1985, however, that it first signed a license agreement with a name-brand food franchisee - at the time, Burger King.
Today, The Exchange has experience with more than 40 brands, including chicken-wing chain Wing Zone. The company recently developed a method that serves Wing Zone's product faster and more efficiently, a process that rolled out to a Fort Lewis, Washington, base and helped make its seven units more profitable and streamlined.
Click here to read the entire article
"The Transformational Franchisee"
By Robert Thomas
Army and Air Force foodservice provider The Exchange has been serving U.S. military families since 1895 with meals in cafeteria lines and snack bars. It wasn't until 1985, however, that it first signed a license agreement with a name-brand food franchisee - at the time, Burger King.Today, The Exchange has experience with more than 40 brands, including chicken-wing chain Wing Zone. The company recently developed a method that serves Wing Zone's product faster and more efficiently, a process that rolled out to a Fort Lewis, Washington, base and helped make its seven units more profitable and streamlined.
Click here to read the entire article
Wednesday, July 17, 2013
Wing Zone on CNNMoney.com
Wing Zone were recently featured on CNNMoney.com in an article titled, "The hot business of exporting America's franchises". The article showcases all the international growth that Wing Zone has undergone over the past year, and discusses future possibilities for Wing Zone internationally. The article also showcases Wing Zone as a top brand finding success abroad, and includes quotes from our CEO Matt Friedman about the next phase of international growth. Click here to read the article or begin below.
"The hot business of exporting America's franchises"
By Jose Pagliery
At this year's franchise expo in New York City, Americans dreaming of opening up their own pizza shop or burger joint were often fourth in line behind Kuwaiti, Chinese or Peruvian executives.
Foreigners made up nearly a fifth of the attendees, and even small companies found themselves awash in attention. There's an insatiable appetite abroad for American franchises.
Take, for instance, the four Bolivian businessmen who crowded around the Wing Zone booth to make their case: Bolivia's ready for chicken wings, and Wing Zone is just the right American brand to bring back home.
With 60 or so locations in the United States, Wing Zone isn't exactly a big player when compared to, say, McDonald's. But international expansion, once reserved for only the largest brands, is gaining popularity for even the smallest franchises.
Click here to read the entire article...
"The hot business of exporting America's franchises"
By Jose Pagliery
At this year's franchise expo in New York City, Americans dreaming of opening up their own pizza shop or burger joint were often fourth in line behind Kuwaiti, Chinese or Peruvian executives.
Foreigners made up nearly a fifth of the attendees, and even small companies found themselves awash in attention. There's an insatiable appetite abroad for American franchises.
Take, for instance, the four Bolivian businessmen who crowded around the Wing Zone booth to make their case: Bolivia's ready for chicken wings, and Wing Zone is just the right American brand to bring back home.
With 60 or so locations in the United States, Wing Zone isn't exactly a big player when compared to, say, McDonald's. But international expansion, once reserved for only the largest brands, is gaining popularity for even the smallest franchises.
Click here to read the entire article...
Monday, July 8, 2013
Wing Zone on ChicagoGrid.com
Wing Zone were recently featured in an article in ChicagoGrid.com (Chicago Sun-Times) titled, "Prepare for Carnage, Wing Zone is coming to Chicago". The article, which can be found here, announces the multi-unit deal signed by local entrepreneur Amyn Ali. The article provides information about the opening pipeline and the growth opportunity for the Chicagoland market. The article can be found here or you can begin below.
"Prepare For Carnage, Wing Zone is Coming to Chicago"
By Madeline Skaggs
The owner of several Dunkin' Donuts and Baskin-Robbins isn't chicken about bringing a new chain to town.
Amyn Ali recently signed a deal with Georgia-bases Wing Zone to open 14 Chicago-area locations by 2020. The first location is slated for Bolingbrook in August, with plans for a second on the South Side, at 87th and Wood, shortly after. The remaining 12 store locations have yet to be determined.
Wing Zone opened in 1991 and now has nearly 100 locations worldwide. The model, which has 60 to 65 percent of sales coming from drive-thru and takeout orders, has little competition in the Chicago market.
Click here to read the entire article.
"Prepare For Carnage, Wing Zone is Coming to Chicago"
By Madeline Skaggs
The owner of several Dunkin' Donuts and Baskin-Robbins isn't chicken about bringing a new chain to town.
Amyn Ali recently signed a deal with Georgia-bases Wing Zone to open 14 Chicago-area locations by 2020. The first location is slated for Bolingbrook in August, with plans for a second on the South Side, at 87th and Wood, shortly after. The remaining 12 store locations have yet to be determined.
Wing Zone opened in 1991 and now has nearly 100 locations worldwide. The model, which has 60 to 65 percent of sales coming from drive-thru and takeout orders, has little competition in the Chicago market.
Click here to read the entire article.
Wednesday, June 26, 2013
Atlanta Franchisers Look to Taiwan and Beyond
Wing Zone were recently featured in an article on www.globalatlanta.com titled, "Atlanta Franchisers Look to Taiwan and Beyond". The article discusses Wing Zone’s development plans internationally. Wing Zone's Hair Parra discusses the menu differences for different countries and testing the locals tastes before creating the full menu. The article talks about the Georgia Department of Economic Development and the trade mission Wing Zone partook in. Click here to read the article or begin below.
By Trevor Williams
A young population of 23 million in a democracy with a growing appetite for U.S. fast food has Atlanta-based franchisers looking to take cinnamon rolls, sandwiches and chicken wings to Taiwan.
Focus Brands Inc, and Wing Zone took part in a trade mission led by the Georgia Department of Economic Development in April, seizing the opportunity for a smooth introduction to a market they were already considering.
It's not as though either has had trouble expanding abroad. Focus Brands has opened Auntie Anne's pretzel shops all over Asia, two Moe's Southwest Grills in Russia, and even a Cinnabon store in war-torn Libya.
Still, the Georgia department set up meetings that made it easy for the company to connect with the right people in Taiwan. "For us, it's a really convenient and cost effective away to get face to face potential investors," said Scott Chorna, director of International new business development Focus Brands, who returned from the trip to his base in Los Angelos
Wednesday, June 12, 2013
Wing Zone featured in Inside Business: The Hampton Roads Business Journal
Wing Zone were recently featured in an article that was published in Inside Business: The Hampton Roads Business Journal titled, "Wings, art and more among new openings." The article discusses the opening of a new Wing Zone in Hampton, VA. The article discusses how DaShawn Rollins and his business partners, Brandon Chandler and Roderick James, saw a niche opportunity for wings in Hampton, VA. After brand and market research, they decided Wing Zone was the perfect opportunity. Click here to read the article or begin below.
"Wings, are and more among new openings"
By Lydia Wheeler
Hampton University students will soon have another dining option. Wing Zone, and Atlanta=based franchise, is opening June 10 at 1026 Settlers Landing Road, Suite D, in Hampton across from the college.
DaShawn Rollins, 24, of Atlanta, will run the 2,100-square-foot store with 21 employees and two partners - Brandon Chandler, 27, of Kingstree, S.C., and Roderick James, 25, of Los Angeles. Rollins, an operations specialist for the Navy, said he met Chandler and James while stationed in Norfolk. Chandler is a cryptologic technician with the Navy, and James was honorably discharged.
"We knew there was a niche in the city of Hampton," he said. "We used to live around the area, and we noticed there was no place that served wings."
Click here to read the entire article.
"Wings, are and more among new openings"
By Lydia Wheeler
Hampton University students will soon have another dining option. Wing Zone, and Atlanta=based franchise, is opening June 10 at 1026 Settlers Landing Road, Suite D, in Hampton across from the college.
DaShawn Rollins, 24, of Atlanta, will run the 2,100-square-foot store with 21 employees and two partners - Brandon Chandler, 27, of Kingstree, S.C., and Roderick James, 25, of Los Angeles. Rollins, an operations specialist for the Navy, said he met Chandler and James while stationed in Norfolk. Chandler is a cryptologic technician with the Navy, and James was honorably discharged.
"We knew there was a niche in the city of Hampton," he said. "We used to live around the area, and we noticed there was no place that served wings."
Click here to read the entire article.
Wednesday, June 5, 2013
Wing Zone's Dan Corrigan featured in QSR
Wing Zone's Dan Corrigan was recently featured in an article on QSRmagazine.com titled, "The New Face of R&D". The article discusses the importance of social media for crowdsourcing and interacting with fans. It also discusses the Flavor Face-Off Contest and what a brand can gain by using Facebook to create new flavors and menu items. Click here to read the article or begin below.
"The New Face of R&D"
By Terah Shelton Harris
There's no way around the truth that social media is now a critical tool for limited-service restaurants brands. It plays an influential role in marketing and building brand identity, and allows concepts to reach out the and interact with fans and followers to build deeper relationships.
But using social media is about more than just advertising products and promotions on Facebook and Twitter. Today, many brands in the industry are taking it a step further, using social media and crowdsourcing to help create new products and flavors.
Click here to read the entire article.
"The New Face of R&D"
By Terah Shelton Harris
There's no way around the truth that social media is now a critical tool for limited-service restaurants brands. It plays an influential role in marketing and building brand identity, and allows concepts to reach out the and interact with fans and followers to build deeper relationships.
But using social media is about more than just advertising products and promotions on Facebook and Twitter. Today, many brands in the industry are taking it a step further, using social media and crowdsourcing to help create new products and flavors.
Click here to read the entire article.
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