12/11/2023 0 Comments Wing zone logo![]() “Before service time, workers wheel a rack to the roll-in refrigerator on the cookline. “The wings get prebaked a day in advance, then are held overnight in the walk-in cooler in speed racks,” Bloom explains. In the end, the best way to slash frying times required use of an oven, a roll-in refrigerator and a warmer. Livit’s culinary team tested at least five techniques in the quest for faster cooking. The compressed layout also “allows the person at the POS to pivot during off-peak hours to help with kitchen tasks and production,” Chilleron says. Minus the griddle and other cooking equipment of traditional units, its compact, fryer-focused cookline requires less staffing and training, and the cost of the equipment package is about 20% lower. Its nearly 600-square-foot back-of-house is about 40% smaller than existing Wing Zone locations. The restaurant window decals amplify Wing Zone’s name and mission. Wing Zone’s prototypical design sports three areas of improved efficiency: smaller footprint, faster cooking and more automated order systems. Wing Zone franchisees average $1 million-plus in annual revenues, with about 85% of orders being takeout or delivery. A second Las Vegas location, on Durango Drive, will open this spring-one of about 30 domestic openings expected this year. Wing Zone opened its first store (pictured) reflecting the prototypical design in August 2022 in North Las Vegas, on Craig Road. The team tested cooking processes, designed the physical space, overhauled touchpoint design (uniforms, packaging, etc.) and supported construction of the first units. Livit’s role encompassed a “complete-360 design process, including brand positioning, personality, values and identity,” says Miguel Chilleron, Livit account leader and design director for the Wing Zone project. The design provides direction for new stores, which have some differences based on locational demands. ![]() They tapped Livit Design, an international foodservice consulting firm based in Madrid, Spain, to develop a prototypical design. In early 2021, the Capriotti’s team began a yearlong plan to lift Wing Zone to the next level in terms of technology and automation. That way we could get the food out the door in less than five minutes, and delivered in under 25 minutes.” Teaming Up “We wanted the cook time at the new prototype to be under two minutes. The food is great, but service times require about 15 minutes,” says David Bloom, Capriotti’s and Wing Zone’s chief operations and development officer. “The original Wing Zone menu offers burgers and wraps and salads, along with made-to-order wings. When Capriotti’s Sandwich Shop, Las Vegas, acquired Wing Zone at the end of 2020, the flight plan for its new acquisition was simple: focus on carryout wings, and make the units smaller and a whole lot faster.
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