Rebuild your wing program for success!
Doesn’t matter if it’s boneless wings or bone-in wings, Americans love their chicken wings. Studies have shown that both styles of wings are among the most popular menu appetizers for restaurants, while boneless wing popularity has grown by 35% over the past four years. And it makes sense. They’re budget-friendly for both guests and operators, and make for perfect pairings when watching the big game.
But that doesn’t mean that sports bars & restaurants are fully prepared to handle the increase volume of wing orders that big sporting events bring.
The Perfect High-Volume Wing Program handbook will help restaurant operators rebuild their chicken wing program from the ground up. Learn how to forecast how many wings you’ll need for any particular day or event, prepping & precooking your wings for high-volume days, must-have equipment to handle volume orders, and how to sauce and season your wings for guest satisfaction. As a bonus, we’ve also included tips for promoting your new and improved chicken wing program. Register below to get your free copy.
