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. When Capriotti’s acquired Wing Zone, solving this problem became the centerpiece of the wing chain’s new strategy and, eventually, its new design.īy the late 2010s, Capriotti’s was posting record revenues, profitability and store growth. 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. Good luck trying to order wings on Super Bowl Sunday. Since its acquisition by Capriotti’s, this fast-casual has gotten a new look and branding built around “Flavor Really Fast” Restaurant Development + Design - September/October 2022 Wing Zone Gets Remade
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