Wing Zone's Gainesville owner, Eric Zhao was recently featured in a segment on the Gainesville Television Network evening news on March 29th. The segment focuses on several restaurants and bars around Gainesville that were gearing up for that night's basketball game. The segment includes some shots of wings being made at Wing Zone and a sound bite with Gainesville Wing Zone owner Eric Zhao in which he estimates they'd sell up to 3,000 wings which was approximately half of what they sold for the super bowl. You can check out the segment here or view the video below.
GTN - Gainesville Television Network
Tuesday, April 2, 2013
Friday, March 22, 2013
Wing Zone's Mike Forrest on Dayton's ABC/FOX
Wing Zone's Mike Forrest was recently featured on Dayton's ABC/FOX. In the segment Mike, discussed Wing Zone's products and why they're perfect for March Madness. He shows off different sauces, wings and Wing Zone's latest product, Skinny Dippers. Mike also discusses why wings are hugely popular during sporting events. You can check out the segment here or click the image below.
Wednesday, March 13, 2013
It's a big thing, the chicken wing. Might as well pick the best beer
We know that beer and wings are quite the combination and we have found an interesting article on eatocracy.cnn.com title, "It's a big thing, the chicken wing. Might as well pick the best beer." The article breaks down the various types of wings and suggests the perfect beer to accompany each type of wings. You can check out the article here or begin reading below.
By Ray Isle
My secret theory about why chicken wings and football go so well together can be demonstrated by a very simple experiment. First, go to the store and buy a chicken. Next, remove its wings. Next, truss its little feet together. Now paint it brown. What does it look like? Exactly: a football. Chickens are footballs, except for the wings. And that’s why when we watch football, we eat chicken wings.
Some people might question the logic of the above theory, but they, of course, have not been drinking enough beer. Because that is the other thing that goes perfectly with chicken wings: beer, and enough of it...
Wednesday, February 27, 2013
Wing Zone featured in AARP
Wing Zone were recently featured in an article on AARP titled, "Healthy Surprise: Low-Calorie Menus Spur More Profits". In the article, Candy Sagon references Wing Zone's recent article in The New York Times and discusses how Wing Zone have added Skinny Dippers as a healthier option for their customers. Read the article below or click here.
"Healthy Surprise: Low-Calorie Menus Spur More Profits"
By Candy Sagon
"Healthy" doesn't sell, the restaurants chains said. Low-cal items always tank, the fast-food places whined. Well, guess what? Turns out "healthy" does sell.
A new study finds that fast-food and casual restaurant chains that offer lower-calorie options are seeing higher profits and more customers, while those that don't, aren't. Simple as that. Not only are Americans ordering fewer portions of french fries, the study shows, they're going for smaller main-dish portions and shunning sugary drinks.
The analysis of 21 chains - including McDonalds, Applebee's, Burger King, Cracker Barrel, IHOP, Panera Bread and KFC - between 2006 and 2011 found that lower-calorie food and drinks fueled the chains' growth, the Wall Street Journal reported...
Click Here to read the full article.
"Healthy Surprise: Low-Calorie Menus Spur More Profits"
By Candy Sagon
A new study finds that fast-food and casual restaurant chains that offer lower-calorie options are seeing higher profits and more customers, while those that don't, aren't. Simple as that. Not only are Americans ordering fewer portions of french fries, the study shows, they're going for smaller main-dish portions and shunning sugary drinks.
The analysis of 21 chains - including McDonalds, Applebee's, Burger King, Cracker Barrel, IHOP, Panera Bread and KFC - between 2006 and 2011 found that lower-calorie food and drinks fueled the chains' growth, the Wall Street Journal reported...
Click Here to read the full article.
Wednesday, February 20, 2013
Super Bowl fans cry 'fowl' over chicken wing shortage
We have found an interesting article on mnn.com (Mother Nature Network) titled, "Super Bowl fans cry 'fowl' over chicken wing shortage". The article discusses how the Super Bowl is the second -biggest eating day of the year and the volume of wings consumed. The article also examines the reasons behind the much discussed chicken-wing shortage. Although the article was written before the the Big Game, it still possesses some interesting and relate-able points. Click here for the entire article.
"Super Bowl fans cry 'fowl' over chicken wing shortage".
By Ned Smith
Americans are serious about their chicken wings, no more so than during the Super Bowl weekend, the second-biggest eating day of the year.
It doesn't take much to start a furor with foodies, no matter how retrograde their tastes may be. Last fall, it was the pork industry crying wolf about an anticipated shortage of ham and bacon because of feed crops decimated by drought. This year, it's the National Chicken Council taking Mother Nature and the federal government to task for a shortfall in the production of chicken wings that will hold consumption to 1.23 billion wing segments during the 2013 Super Bowl, 12.3 million less than last year.
It's not that our appetite for these zesty, protein-rich snacks has diminished. Quite the contrary, said Bill Roenigk, chief economist and market analyst at the National Chicken Council, a Washington, D.C.-based trade group.
Click here to read the article.
"Super Bowl fans cry 'fowl' over chicken wing shortage".
By Ned Smith
Americans are serious about their chicken wings, no more so than during the Super Bowl weekend, the second-biggest eating day of the year.
It doesn't take much to start a furor with foodies, no matter how retrograde their tastes may be. Last fall, it was the pork industry crying wolf about an anticipated shortage of ham and bacon because of feed crops decimated by drought. This year, it's the National Chicken Council taking Mother Nature and the federal government to task for a shortfall in the production of chicken wings that will hold consumption to 1.23 billion wing segments during the 2013 Super Bowl, 12.3 million less than last year.
It's not that our appetite for these zesty, protein-rich snacks has diminished. Quite the contrary, said Bill Roenigk, chief economist and market analyst at the National Chicken Council, a Washington, D.C.-based trade group.
Click here to read the article.
Monday, February 11, 2013
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.
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.
Wednesday, February 6, 2013
Wing Zone voted #1 Least Expensive Wings in the country
Wing Zone were recently featured in an article on thedailymeal.com titled, "Which Chain Has the Cheapest Wings". The article looks at the various wing chains throughout the United States and compiles a slideshow of the top 11 cheapest wings. Wing Zone ranked #1 for the least expensive wings in the country. You can view the entire article here or view the slideshow here.
Which Chain Has the Cheapest Wings
By Dan Myers
As recently as 50 years ago, chicken wings were commonly used only in stock preparation, or were simply thrown away. They're bony, fatty, and otherwise unimpressive when compared to the other, more useful chicken parts. But as the story goes, one day in the 1960s, the owners of Buffalo, N.Y's Anchor Bar decided to deep-fry some wings, then douse them in a combinations of hot sauce and butter, and a national institution was born.
Their all-American status, ease of preparation, and the fact that they happen to go along very nicely with beer led to a massive surge in wings' popularity, and now you'd be hard pressed to find a bar that doesn't serve the snack...
Click here for the entire article
or
Click here for slideshow
Which Chain Has the Cheapest Wings
By Dan Myers
As recently as 50 years ago, chicken wings were commonly used only in stock preparation, or were simply thrown away. They're bony, fatty, and otherwise unimpressive when compared to the other, more useful chicken parts. But as the story goes, one day in the 1960s, the owners of Buffalo, N.Y's Anchor Bar decided to deep-fry some wings, then douse them in a combinations of hot sauce and butter, and a national institution was born.
Their all-American status, ease of preparation, and the fact that they happen to go along very nicely with beer led to a massive surge in wings' popularity, and now you'd be hard pressed to find a bar that doesn't serve the snack...
Click here for the entire article
or
Click here for slideshow
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