Industry News | March 29, 2013
Subway Franchisee to Grow Wingstop in Indiana
Wingstop is expanding in Indiana. The 550-unit chicken wing chain signed a 12-store development agreement to grow its presence throughout the state.
The agreement is thanks to longtime Indiana entrepreneur and businessman, Chintu Patel, who has been both a franchisor and franchisee of various restaurant and hospitality concepts in the area since 2001.
Patel’s development agreement with Wingstop covers six Indiana counties and includes Indianapolis, Lafayette, Columbus and Bloomington, South Bend, Mishawaka, and George Town. Wingstop currently has one location in Indianapolis, which is how Patel first learned about the brand.
“The Wingstop in Indianapolis is right by my office and I kept meaning to try it because I’m a big wing fan. When I finally did, I was hooked,” Patel says. “Not only was the food delicious and cooked to order, but the overall concept and design of the restaurant was so well done that I knew I wanted Wingstop to expand the concept throughout the state.”
Patel owns 45 Subway locations throughout Indiana and Kentucky, along with several Dunkin’ Donuts, three Mexican restaurants, two hotel concepts, and various convenience stores in the Indianapolis area. He also has exclusive rights to develop Orange Leaf frozen yogurt in four states and will have 35 locations open by the end of June.
“As a restaurant operator, the simplicity of the Wingstop menu, focus on carryout and smaller footprint appealed to me,” Patel says. “I’m a firm believer in having all the facts before starting a new enterprise and Wingstop was ready and willing to answer my questions and assist me in every way. They have a team in place to help with each step of the development process and that proved to me this was a company I wanted to grow with.”
With a sole focus on cooked-to-order chicken, the Wingstop menu features classic and boneless wings, chicken strips, and Glider sandwiches, all sauced and hand-tossed in 10 original flavors. Homemade side dishes include fresh-cut seasoned fries, made daily from Idaho potatoes, baked beans, coleslaw, potato salad, veggie sticks, and house-made ranch and bleu cheese dips.
“There’s no other concept like Wingstop in Indiana,” Patel says. “The location in Indianapolis always has a line out the door, and I’m confident that wing and sports fans will line up as we open new restaurants and bring the best, made-to-order wings to all of Indiana.”
Food & Beverage
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