How operators are responding to guests’ booming demand for food outside the restaurant.
Operators are wowing customers with elevated fried chicken dishes.
At-home delivery meal kits have disrupted the entire spectrum of the American food market.
The 108-unit chain is making big changes across the board.
Members of the largest living generation have been called apathetic, lazy, and narcissistic. But as they come into their own, they’re proving to be a tantalizing franchise target.
Often called “the gateway meat” for vegetarians, bacon has a certain allure that has earned it hundreds of menu applications and crazy iterations (think bacon-studded mac ‘n&rsquo
Going into business with family or friends can offer unparalleled benefits, but operators must first have a solid business plan.
As the NFL and NCAA seasons get ready to kick off, pizza and wings brands are oh so ready.
Crowdsourcing flavors and launching new items based on a popular vote might seem a tricky venture, but in some cases the reward is worth the risk.
Seafood gives operators a versatile protein that has a sustainable, healthful halo.
Matt Friedman and Adam Scott, the founders of Wing Zone, talk about the aggressive approach they take to a business they started in their frat house.
New technologies and changing consumer tastes could lead to more agile pricing strategies—if operators are willing to experiment.
One of the world’s favorite ingredients, chocolate is finding its way into innovative new menu platforms in the limited-service industry.
Brands adjust operations, hours to thrive on college campuses.
Operators earn new customers by being open and honest with online reviewers.
When it comes to online content, Millennials have high standards.
As back-to-school season gets underway, brands look to become part of students’ routines.
Regional flavors anchor quick-serve menus abroad.
Businessman Michael Dillon believes one simple idea can shape and improve an entire brand.
Brands look to fans, social media to develop new products and flavors.
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.
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.
With many diners across the country still trying to make good on their New Year’s resolutions to stick to a healthier diet, Wing Zone is trying to cash in on their hard-fought efforts.
Chicken wings are showing up on more quick-serve menus, and not just during football season.
Stepping away from the foundation of your business may be dangerous, but that’s just what Wing Zone did with the opening of its brand new flagship restaurant in the Atlanta suburb of Smyrna,
Drive thru not working like it should? These tips should get it running smoothly in no time.
has completed a comprehensive brand make-over of its franchise operation with a total focus on flavor.
From frat house to budding franchise, find out how Wing Zone grew into a $40 million company.
The U.S. Commercial Service is helping startup U.S. brands expand into high-potential international markets.
Now that expansion is back on the radar for many quick serves, navigating the post-recession real estate market will take some finesse.