“We know that both customers and critics have responded well to our product, but a milestone of this magnitude is still a dream come true,” says Jim Flynn, CEO of Wingstop Restaurants, Inc. “When you focus on doing one thing better than anything or anybody, the focus pays off and the word gets out. With a billion sold, it’s apparent that our following is enormous and we have the hearts of chicken wing fans.”
Flynn credits Wingstop’s success to the dedication of the brand partners who diligently work to provide customers home-made sides and dips, fresh wings flavored with one of Wingstop’s nine proprietary flavors, and outstanding hospitality. The formula has garnered a variety of awards, including “Festival Favorite Restaurant” at the 2005 National Buffalo Wing Festival, “Wing King” at the 2006 National Buffalo Wing Festival, and the top-ranked Chicken Wing Chain by Entrepreneur Magazine in 2004 and 2005.
Fueled by 15 quarters of comp store sales increases, the company has 550 restaurants open or under development in 27 states. With the popularity of wings always increasing, Wingstop has little trouble attracting franchisees-–many of them existing customers who are so impressed with the consistent quality of the food, they want to bring the concept to customers closer to home. About Wingstop:
Wingstop offers restaurants with a nostalgic, aviation-themed atmosphere where the sole focus is on chicken wings. The chain also serves boneless wing strips that are made from 100 percent all-white meat chicken breast coated with a proprietary batter and breading. Wingstop features nine wing flavors, including Original Hot, Cajun, Atomic, Mild, Teriyaki, Lemon Pepper, Hawaiian, Garlic Parmesan, and Hickory Smoked BBQ. The wings are always made-to-order and served steaming hot. Customers can also choose from homemade side dishes including fresh-cut seasoned fries, bourbon baked beans, pearl potato salad, creamy cole slaw, vegetable sticks, rolls, and assorted dipping sauces.
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