Are You Ready for Some Football?

Wing Zone were recently featured in an article in QSR titled, "Are You Ready for Some Football?". The article discusses how brands are oh so ready for the NFL and NCAA seasons. Dan Corrigan, Wing Zone's director of marketing, discusses how sales jump and about Wing Zone's popular promotions throughout the season. Click here to read the full story or begin below.

"Are You Ready for Some Football?"
By Bruce Horovitz

Suppose the foodservice industry created its own fantasy league.

And just suppose the key players in that league were the nation's 10 most popular sports: football, baseball, basketball, hockey, soccer, golf, tennis, motorsports, pro wrestling, and the martial arts. Take one guess which sport the industry would draft first.

If you didn't guess football, you probably need to go back and study the playbook. Both the National Football League (NFL) and National Collegiate Athletic Association (NCAA) football seasons are just getting under way, and many foodservice brands couldn't be more excited. Football, at both the pro and collegiate levels, can be the life-blood of the restaurant industry during the fall and winter months, driving more promotional business over a longer period of time than anything else. 

Click here to read the entire article.

How Fast-Food Chains Cook Up New Menu Items

Wing Zone was recently featured in an article in the Wall Street Journal titled, "How Fast-Food Chains Cook Up New Menu Items". The article talks about how restaurants test new menu items. The article discussed a number of ways that restaurants look for inspiration, and specifically mentioned how Wing Zone looks to its customers for new flavor ideas with a yearly "Flavor Face-Off". Click here to read the entire article or begin below.

"How Fast-Food Chains Cook Up New Menu Items"
By Charles Passy

When it comes to introducing new menu items, fast-food chains say it's important to keep one basic truth in mind: For every Egg McMuffin, there are plenty of Pastrami Burgers.

That is, for every idea that works, there are hundreds that fail to hit the mark. The Egg McMuffin, an item created by a McDonald's franchisee, is the quintessential success story: After it's launch in 1972, it not only became a big seller, it also helped establish McDonald's as a go-to place for breakfast. (And it eventually spawned a whole breakfast-sandwich industry: Can you say Waffle Taco?)

Click here to read the entire article.

Start to Finish: Matt Friedman and Adam Scott

Wing Zone were recently featured in an article in the June issue of QSR titled, "Start to Finish: Matt Friedman and Adam Scott." The article featured Wing Zone founders Matt Friedman and Adam Scott and discusses the aggressive approach they take to a business they started in their frat house. You can read the full article by clicking here or begin below:

"Start to Finish: Matt Friedman and Adam Scott"
By Robert Thomas

Neither of us came from a background of restaurateurs. Starting out, we were simply a couple of college students in the same fraternity at the University of Florida who liked to eat food. Both of us were in business-focused majors, and we took a look at the quick-serve market in our college area and realized the wing concept was lacking. We unofficially launched Wing Zone in our fraternity house kitchen in 1991. We operated out of it for five months or so before having to shut down due to legal reasons, but in that time we saw that the buzz and demand were there. 

Click here to read the entire article. 

Restaurant winging its way to Stockton

Wing Zone were recently featured in Recordnet.com in an article titled, "Restaurant winging its way to Stockton". The article talks about how Franchisees Kristie and Werner Ehler plan to open the first California franchise of Wing Zone in August. You can read the entire article by clicking here or below.

"Restaurant winging its way to Stockton"
By The Record

Hoping to bring something a little different to chicken wings restaurants, Stockton residents Kristie and Werner Ehlers plan to open the first California franchise of the Wing Zone chain in August.

Kristie Ehlers, who previously had an interest in the Wingstop restaurant in north Stockton, as well as Fat Daddies on March Lane, said the couple was looking for a new venture and liked the idea of finding another that specialized in the various types chicken wings.

You can read the full article here.

Celebrate National Hamburger Month with the biggest burgers in the USA

Wing Zone were recently featured in an article in USA Today titled, "Celebrate National Hamburger Month with the biggest burgers in the USA". The piece was written by travel and lifestyle reporter Susan Barnes. Restaurants in the U.S. are notorious for larger than life meals and a "bigger is better," attitude and the article highlights this with it's very own list of the country's largest burgers. Even brands that aren't traditionally associated with burgers, like Wing Zone with The Widowmaker, are getting in on the fun and seeing success in the category. You can read the full article here or begin below.

"Celebrate National Hamburger Month with the biggest burgers in the USA"
By Susan Barnes





It's National Hamburger Month, just in time for Memorial Day, National Hamburger Day (May 28) and the summer grilling season, so we searched for the biggest hamburgers we could find across the USA. Take a look for inspiration for your own backyard burgers, but be forewarned - don't read while hungry!

....

Another one-pounder is The Widowmaker at Wing Zone (locations across the USA): four patties (making up one pound of meat) are topped with bacon and cheese.

You can read the full article here.

Wing Zone plans to expand its span in Louisville

Wing Zone were recently featured in an article in the Louisville Business First titled, "Wing Zone plans to expand its span in Louisville". The article featured Franchisee Adam Wyatt and Wing Zone CEO Matt Friedman. In the article, Friedman talks about how Wing Zone has nearly 100 locations in the US and how Wing Zone's target demographic is 10-35 year olds who are single or just starting with their families. You can read the full article by clicking here or begin below.

"Wing Zone plans to expand its span in Louisville"
By Caitlin Bowling

 

Atlanta-based Wing Zone has pegged Louisville as a city with growth potential for the small restaurant brand.

"We really just like the market," said Matt Friedman, co-founder and CEO of Wing Zone. "We think it's a good demographic for us; the real estate marker is reasonable."

Wing Zone is mostly franchised business with nearly 100 locations. Its stores offer delivery services, and its target demographic is 18-35 year olds who are single or just starting their families, he said.

Click here to read the full article.

Restaurants buck healthful trend with indulgent items

Wing Zone were recently featured in an article on Nation's Restaurant News titled, "Restaurants buck healthful trend with indulgent items". The article discusses brands that are finding success with indulgent items on their menu, including Wing Zone where the Widowmaker has been a hit with consumers. You can read the full article by clicking here or begin below.

"Restaurants buck healthful trend with indulgent items"
By Bret Thorn




Many restaurants now offer more healthful options, and there are indications that consumers like the choice of eating something they perceive as better for them.

But oftentimes, the call of the cheeseburger is too powerful, and just as restaurants continue to roll out lighter options, they also offer a growing array of indulgent food that is the gastronomic equivalent of a comforting hug.

"A lot of people, although they say they want to eat healthy, as soon as they have the opportunity, they go for something more indulgent that they might crave," said Dan Corrigan, director of marketing for Wing Zone, a 109-unit chain focused on chicken wings. "We all have the best intentions at heart, but something the craving of bacon or a burger or cinnamon maple will overtake us," he said.

Click here to read the entire article.

Army officer enlists flavorful small business venture with opening of new Wing Zone

Wing Zone were recently featured in an article on the San Antonio Express News titled, "Army officer enlists flavorful small business venture with opening of new Wing Zone". The article talks about Franchisee Ray Patrick and his decision to open in San Antonio. Ray Patrick is the epitome of service and definitely no stranger to the kitchen. Beginning his Army career as a cook right out of high school, Ray has been able to combine his passions of service and cooking in the form of Wing Zone in San Antonio. With 25-plus years of service in the Army, Wing Zone has found a great partner for growth in Ray. Click here to read the entire article or begin below.

"Army officer enlists flavorful small business venture with opening of new Wing Zone"
By Tyler White

Raymond Patrick started out in the U.S. Army as a cook right out of high school.

He's dedicated the last 27 years to serving his country in food service, and is now taking the experience into franchise ownership with the recent opening of San Antonio's fourth Wing Zone location at 8223 Marbach Road.

"I believed it was a great product," said Patrick, who first fell in love with Wing Zone while stationed at Fort Bragg in North Carolina.

He had been looking for small business opportunities for some time, and has been saving up finances throughout the years to ultimately branch into entrepreneurship. But the road wasn't entirely smooth.

Click here to read the entire article.

Wing Zone in the Savannah Now

Wing Zone was recently featured in the Savannah Now as part of the "Business in Savannah in brief". The brief talks about how Wing Zone had their Grand Opening celebration on Saturday with a wing-eating contest with members of the community. Furthermore, the article talks about how Don Bryan will be employing 36 workers at his location. You can read the full brief here or begin below.

"Business in Savannah in brief"
By Susan Catron
Posted: March 7, 2015

Wing Zone reopens on Eisenhower
Wing Zone, a restaurant specializing in chicken wings, has reopened at 1100 Eisenhower Dr. There will be a Grand Opening celebration today with a wing-eating contest for five teams of six people.

The franchise is run by Don Bryan and will employ about 36 workers. The store hours are 11 a.m. to 11 p.m. daily except Friday and Saturday when it is open until midnight. For more information, call 912-354-8888.

Click here to read the entire brief.

Wing Zone plans three new locations

Wing Zone were recently featured in Crain's Chicago Business in an article titled, "Wing Zone plans three new locations". Ally Marotti, with Crain's Chicago Business spoke with Matt Friedman about Wing Zone's expansion plans for Chicago and how the brand looks to dominate the wings category throughout the city. The article also discusses Wing Zone's plans to go head to head with Wingstop locations throughout the Chicago market. You can read the full article by clicking here or begin below.

"Wing Zone plans three new locations"
By Crain's Chicago Business

Wing Zone plans to deliver three new locations to the Chicago area this spring.

The Atlanta-based wing joint is set to open the first of those in the Auburn Gresham neighborhood March 5.

"Chicago is a great market. The people there expect great food, there's no doubt about that," said Matt Friedman, CEO and co-founder of Wing Zone. "When we look at the wings category, there is really no one that is dominating that space right now, so that is why we really pinpointed (Chicago) as a key growth area for us."

Click here to read the entire article.

Top 5 companies hiring in the US right now

Wing Zone were recently featured in a segment on FOX & Friends titled, "Top 5 companies hiring in the US right now". The segment talks about Wing Zone's employment opportunities and plans for expansion. Wing Zone is currently a top leader in employment opportunities in the U.S. and are looking to fill positions such as chefs, cashiers/greeters, delivery personnel and general and assistant managers. You can view the segment by clicking here.

Making the Perfect Wing

Wing Zone were recently featured on Great Day St. Louis in a segment titled, "Making the Perfect Wing". The segment features Quentin McKinnie from Wing Zone and explains the different ways to cook wings whether it be fry, grill or bake. Quentin also describes several of our popular flavors including his favorite Thai Chili. You can check out the segment here or by watching below.

"Making the Perfect Wing"
By Patti Skiljan

Franchising When Subway Is Your Family Business

Wing Zone were recently featured in Entrepreneur in an article titled, "Franchising When Subway Is Your Family Business". The article is a feature piece on Keshuv Aggarwal, Wing Zone franchisee in Houston. The story talks about the decision Kesh and his family made to diversify their business portfolio and develop Wing Zone in the Houston market. Kesh also provides advice for other people looking to get into franchising. Click here to read the article or begin below.

"Franchising When Subway Is Your Family Business"
By Kate Taylor

Keshuv Aggarwal started his career in franchising at the bottom of the pack, as a low-level employee at a Subway restaurant. Today, he and his family own 50 locations of the sandwich chain. Now, Aggarwal is expanding into the chicken wings business as a Wing Zone franchisee, Here's why.

Name: Keshuv Aggarwal

Franchise owned: Wing Zone in Houston and Subway in various locations.

How long have you owned a franchise? I have been franchising for six years.

Why franchising? Franchising is ideal because it provides a foundation for success. One of the reasons some franchisees fail is due to the lack of commitment to operating the franchise. Operating a successful franchise requires a major effort and dedication to the task at hand.

Click here to read the entire article.

Executive round table: Fast casual segment leaders make their 2015 predictions

Wing Zone were recently featured in an article on FastCasual.com titled, "Executive round table: Fast casual segment leaders make their 2015 predictions". Wing Zone's CEO Matt Friedman is featured throughout the piece touching on topics such as culinary trends in 2014, 2015 menu predictions, mobile and technology, social media, customer experience, and catering and staffing. Click here to read the entire article or begin below.

"Executive round table: Fast casual segment leaders make their 2015 predictions"
By Alicia Kelso

We've presented the top trends in 2014 and the biggest predictions for 2015 from the perspective of chefs, market research firms, journalists and more. Now, we're asking those who are deep in the trenches - the ones who actually run the businesses that make up the vast restaurant industry - for their insights.

The top menu and non-menu stories from 2014 and the biggest expectations for 2015, according to fast casual executives include:

Culinary trends from 2014

When it comes to the top menu stories of the year, fast casual executives point to transparency, health, quality, variety and spice.

Click here to read the entire article.