Wing Zone

Sweet Success

Ah, chocolate. It’s an indulgence that’s impossible to ignore as a stand-alone food or ingredient. And, not surprisingly, chocolate proves to be sweet for consumers and restaurant operators alike. Even though it’s already part of menus at most limited-service eateries, more dining places continue to add chocolate items in new and innovative ways.

From Bad to Good

Operators earn new customers by being open and honest with online reviewers.
Quick service restaurant brands leverage review sites like Yelp to sway customer opinion.
Mooyah Burgers, Fries & Shakes is developing a company-wide protocol on responding to online review sites like Yelp.

Executives, store managers, and everyone else involved in a restaurant business dreads reading horrible online reviews of their company’s food, service, and atmosphere. But like them or not, reviews have become a significant part of the dining process, and recent research finds that review websites like Yelp! are an essential part of how consumers decide where to eat.

Class is in Session

As back-to-school season gets underway, brands look to become part of students’ routines.
Chicken chain Wing Zone delivers menu items via electric golf cart.
To stand out in a crowded college foodservice market, Wing Zone is delivering its wings to students at Georgia Tech via an electric golf cart.

The back-to-school season signals a return to more regular meal routines for families, and quick-service and fast-casual restaurants are working hard to be a part of those routines. Many limited-service brands are entrenching themselves in and around elementary schools, high schools, and the lucrative university market as students across the U.S. head back to school.

Think Global, Eat Local

In a globalized world, many quick-serve restaurants look to emerging markets in the Middle East, Asia, and other regions for new growth ventures. While these retailers strive to maintain the cornerstones of their brand, international menus can’t be carbon copies of the American originals. Regional flavors, religious dietary restrictions, and different suppliers all play a part in shaping unique dishes for consumers abroad.

The New Face of R&D

There’s no way around the truth that social media is now a critical tool for limited-service restaurant brands.

It plays an influential role in marketing and building brand identity, and allows concepts to reach out to 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.

Wing Zone Gets Creative to Soften Blow of Climbing Costs

Skyrocketing demand has caused chicken-wing prices to rise 60 percent within the last few months, forcing brands like Wing Zone to get creative in keeping up profitability.

“I think that the demand has increased with more wing places opening up and the product gaining popularity,” says Wing Zone’s founder and CEO, Matt Friedman. “No one really wants a wing price increase or a menu price increase, but when wing prices have gone up 60 percent, it’s inevitable.”

Pizza and Wings Galore: Brands Prep for Super Bowl

Four million pizzas. More than 1.2 billion wings. A whopping 325.5 million gallons of beer. These are just a few of the staggering statistics predicted for U.S. consumption this Super Bowl Sunday.

And quick serves—especially wings and pizza joints, which carry two Super Bowl must-haves—are prepping for the storm.

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