Looking at Wingstop’s performance in 2020, you might not remember there was a deadly pandemic raging around the world, crippling businesses left and right.

No, for this Dallas-based chicken-wing chain, 2020 has been business as usual—if not even better. Wingstop reported that its third-quarter same-store sales were up over 25 percent. That’s after a Q1 gain of 9.9 percent and Q2 increase of 31.9 percent. Meanwhile, it opened 28 net new locations in Q1, 23 in Q2, and 43 in Q3.

So how has Wingstop managed such remarkable success in a season when other restaurant companies are flailing? QSR editor Sam Oches recently talked with Wingstop’s entire executive team to understand how a combination of culture, technology, and old-fashioned product quality have helped the brand navigate such turbulent times. Click on the links below to get a glimpse at the strategy that helped Wingstop stand firm during the COVID-19 crisis, and a blueprint for how it plans to become a top 10 global restaurant company.

FEATURE: How Wingstop Became a ‘Category of One’

LISTEN: CEO Charlie Morrison on How to Become a Top 10 Global Brand

LISTEN: CMO Christina Clarke on How Being ‘Intentionally Agile’ is Boosting Wingstop

LISTEN: SVP of People Donnie Upshaw on the Power of Culture in Pulling a Brand Through Crisis

LISTEN: President of International Nicolas Boudet on Why International Markets are Key to Wingstop’s Growth Goals

LISTEN: CTO Stacy Peterson on the Secrets to Wingstop’s Tech Mastery

Customer Experience, Fast Casual, Finance, Franchising, Marketing & Promotions, Restaurant Operations, Special Reports, Wingstop