Wing Zone featured in the New York times

Wing Zone were recently featured in an article on The New York Times, titled "Lighter Meals Appeal to Diners and Owners". In the article, Matt Friedman, founder and CEO of Wing Zone discusses how the Wing Zone brand has adapted to consumers and customers' needs by offering healthier, low calorie food alternatives on their menus. Matt explains that the company's decision to add Skinny Dippers, fried chicken breast nuggets with no breading, and that they are distinguished and unique because you can get them in any one of the 17 flavors Wing Zone's regular wings come in. Click here to read the entire article.

Lighter Meals Appeal to Diners and Owners.
By Stephanie Storm

Driven by pressures like consumer demand and looming federal regulations that will require them to post calorie counts on menus, restaurant chains around the country are adding more nutritious choices and shrinking portion sizes.

The smaller portions, which are not necessarily cheaper, are in the first step toward reversing the practice of piling more food on a plate than anyone needs in a single meal, a trend that began nearly three decades ago. Besides making a contribution to customers' health, restaurant owners are finding that the move is paying off financially.

Click here to read the entire article.