| The Story of Success | | | | supervised pre-opening practice before finally being |
| Throughout recorded history, people have been | | | | rewarded with the ultimate goal of a successful |
| eating chicken: the breast, the drumstick, we love it | | | | grand opening. |
| all. Then again, there are those parts that people | | | | Of course, once the new Wingstop franchise is |
| historically haven't enjoyed as much, like the wings. | | | | officially up and running, the corporate team doesn't |
| They're sort of scrawny, there's not much on them | | | | simply sit back and let everything go as it may. The |
| compared to other parts, and for whatever reason, | | | | franchisee continues to benefit from ongoing support |
| the wings have been the last pieces to leave the | | | | from central staff and a continuing Wingstop |
| plate at family dinners across America. | | | | education that centers around the annual convention, |
| It was that fact that made people look on the first | | | | where training seminars are offered on a variety of |
| Wingstop with a little skepticism back in 1994, but as | | | | topics that different franchisees may find especially |
| soon as one of those mouthwatering, | | | | applicable to their locations. |
| underappreciated pieces of tender, poultry goodness | | | | As for the operation of the restaurants themselves, |
| hit the tongue of an inquisitive guest, delivering the | | | | each day is both a challenge and a joy as hundreds |
| spicy snap of that original hot-wing sauce, the guest | | | | of hungry clients pass through the doors in search of |
| was sold. By 1997, this Dallas, TX restaurant had sold | | | | a delectable plate of sauced-up chicken wings. And |
| so many locals on the concept of the hot wing, that | | | | though it's the very thing that the business is |
| it was time to expand and take the franchise world | | | | founded on, it's precisely that plate of chicken that, |
| by storm. Wherever the name has travelled since, | | | | according to Wingstop Development Support |
| taking its expanding menu of fresh chicken coated in | | | | Coordinator Patrick Lopez, can be the trickiest part |
| tasty sauces, it was nearly an overnight success, | | | | of the operation. "We only use fresh chicken in our |
| turning this delicious Texas snack into a | | | | units," Lopez comments. "So the biggest challenge in |
| nation-renowned meal. | | | | our system is to get the freshest chicken in and the |
| Wingstop Today | | | | freshest chicken out to our guests." |
| Only 11 short years since the birth of the first | | | | But whatever challenge their might be for the staff, |
| Wingstop franchises, the business has exploded into | | | | it doesn't seem to stop them behind the counter, |
| a market giant that no one expected from a plate of | | | | and it certainly doesn't stop customer enjoyment of |
| simple little chicken wings. Boasting 600 locations in 32 | | | | the food in front of the counter. Guests can't get |
| states, either in operation or under development, this | | | | enough of the nine signature sauces that have put |
| business has been recognized as the #1 franchise | | | | Wingstop on the map: regular, mild, original hot, cajun, |
| business in the wing sub-industry by Entrepreneur | | | | hickory smoked BBQ, lemon pepper, garlic parmesan, |
| Magazine and is the fifth fastest-growing of all | | | | Hawaiian, and Teriyaki, each of which has developed |
| franchises according to the same source. And | | | | a strong following from faithful fans. And whether |
| franchise professionals aren't the only ones to tout | | | | those sauces are spread across bone-in pieces or |
| this now beloved establishment. Troy Aikman, the | | | | boneless strips, these wings are not to be confused |
| famous 1990s Dallas Cowboys quarterback turned | | | | with fast food, because they're always made with |
| sportscaster, proudly supports Wingstop as their "#1 | | | | care and made-to-order. |
| fan," and he isn't alone. The general public, from coast | | | | Despite the solid training, strong business, and sturdy |
| to coast, enjoys this wing franchise so much, that | | | | product, Lopez makes sure to mention that it is still a |
| the business recently passed a huge milestone, | | | | business like any other, and there are hard days to |
| having "sauced and tossed" their one-billionth hot | | | | look out for: "the biggest surprises (with) owning a |
| wing. That is a lot of chicken, and a lot of people | | | | franchise have to be in the day to day operations. |
| eating it. | | | | You need to be ready for surprises because they will |
| Daily Life: "Saucing and Tossing" | | | | appear." |
| For the Wingstop franchisee, everything starts with | | | | There are practical steps that a franchisee can take |
| training. With one of the most comprehensive training | | | | to lighten that load though. "The best advice I could |
| systems among food franchises, this business puts | | | | give and will continue to give," Lopez continues, "is to |
| new franchisees through a total of six weeks of | | | | learn patience. Do not try and tackle everything at |
| education and practice before they're allowed to | | | | once. If you do, you're asking for it. Also, always |
| open a location under the Wingstop name. | | | | have a list of things to do, if you don't have an |
| Beginning with four weeks of in-class education at | | | | ongoing list in this business you're probably not doing |
| the Dallas, TX headquarters, franchisees and their | | | | everything you should." And as a final note that |
| general managers are given all the theoretical tools | | | | everyone should appreciate, he advises, "make sure |
| necessary to make the most of their franchise | | | | that you get rest and disengage when possible." |
| opportunity. But to make sure that everything | | | | Life is a constant ebb and flow in any business, and |
| learned in the classroom has the intended effect, | | | | restaurants see that as much, if not more than |
| classroom graduates are then tossed into the training | | | | anyone. But Wingstop has proven to be able to roll |
| store and given the chance to play owner and | | | | with those punches in both the day-to-day |
| manager with an experienced staff and an | | | | operations and at the corporate level. Business |
| established client base. After successfully navigating | | | | opportunities come and go, but one with lasting |
| four days of that, they are then moved to their own | | | | power is a good choice for an investment, and |
| restaurant location to complete up to five days of | | | | Wingstop certainly does have that power. |