They were also a very early adopter of delivery, but obviously lots of people deliver. “They were very early on in that, but that is no longer a differentiator because lots of people have that. “ was one of the first brands to introduce a wide variety of flavors,” says Bloom. Wing Zone leadership and Livit were soon asking what, exactly, the chain could offer that other wing places couldn’t. The chain hired restaurant consultancy Livit, out of Madrid, to help it analyze practically every aspect of the chain, from kitchen design and operations to branding to front-of-the-house look and feel, to help find Wing Zone’s biggest opportunities. Wing Zone’s new leadership didn’t just apply its own systems to the chain and stop there, though. Compared with Wing Zone, Bloom says, the sandwich chain had a more robust marketing team and more sophisticated technology in the form of POS systems, employee training and more. This natural fit and growth potential were complemented by what Capriotti’s could offer the Wing Zone concept. With a limited number of national players in the fast-casual/QSR wing space, Wing Zone also had room to grow. The two concepts also have similar footprints, start-up costs and per-store revenues. Like the sandwich chain, Wing Zone is a fast-casual concept with a heavy off-premises business. Operationally, the two brands align well, says Bloom. In Wing Zone, it found a concept that checked the most important boxes. With strong operations and a committed group of franchisees, the chain began looking for an acquisition target. Images courtesy of Wing Zone Why Wing Zone?īy the late 2010s, Capriotti’s was posting record revenues, profitability and store growth. ![]() When Capriotti’s acquired Wing Zone, solving this problem became the centerpiece of the wing chain’s new strategy and, eventually, its new design.ĭividers in pigskin orange are just one element that connects the chain’s new design to sports. ![]() While that’s not too bad on its own, “the problem is if the first batch is 10 or 12 minutes, the second is 20 minutes and the third is 30 minutes,” he says. ![]() The culprit is cooking time, says David Bloom, chief operating officer and chief development officer for Capriotti’s Sandwich Shop and Wing Zone, which was acquired by Capriotti’s in late 2020.Īccording to Bloom, a batch of wings usually takes 10 to 12 minutes to cook. But, even on a normal night, it can take an hour and a half or more to get wings delivered. Wait times can easily stretch past three hours. With a two-minute cooking process, these areas are utilized frequently during the lunch hour.Good luck trying to order wings on Super Bowl Sunday. The new design features an expanded seating area.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |