2. We’re excited
to have you on
board at
Wingstop and
look forward to
assisting you in
becoming a
successful
Wingstop
In this training
presentation, we’re
ramping up to provide you
with the best information
available for
everything you need for
optimal operations, top-
notch training, and
ongoing support. In a
nutshell, we’re
taking our level of training
3. BRAND STATEMENTS
THE #1 CHICKENWINGS IN AMERICA.
THE FLAVOR EXPERTS.
MADE FRESHWHENYOU ORDER.
BORN INTEXAS. SERVEDTOTHEWORLD.
BRINGYOUR FRIENDS. SHARETHE FLAVOR.
6. HISTORY
Antonio Swad : busboy on ”Free Wing
Wednesday”+ Rex Heckelman : Head Chef of Furs
Cafeteria = WINGSTOP
July 2, 1994 – opened the first Wingstop
Antonio + Pilgrim’s Pride (first brand partner)= 93
stores open
2003 : Antonio sold to Gemini Investments = 500
more stores open
2010: Gemini to Roack Capital Investments =
continued growth with an Average Unit Volume
over 1 million dollars
10. HANDLING
• Raw chicken can contain any number of contaminates but most commonly
salmonella; so we always want to wash our hands any time we are handling
raw chicken to eliminate cross contamination.
• When counting out raw chicken into the fryer baskets we want to use our
hands not metal tongs to feel for protruding bones, miss cuts and/or tips.
• Cooked chicken will always be handled with metal tongs and transferred
into a metal bowl to the wingman.
• Never count out raw wings into a fryer basket next a basket of cooked
wings. Move cooked wings into another position.
11. COOKING PROCEDURES
• We cook our classic chicken at 350°F for 14 minutes for an internal
temperature of 200-210°F.
• If a guest orders well done classic wings we will cook for an additional 5
minutes.
• Cook an extra wing for every 10 wings to help with any pieces that does not
meet our standards.
• When cooking wings we want to stir our wings after 3 minutes to keep
wings from sticking together or the bottom of the fryer basket.
• When cooking orders of 35 or more wings we want to “Roll” the wings
after half the cook time.
12. Specifications
• 75” – 2” in length
• 14 – 18 pieces per lb.
• Marinated Tenderloin Breast Meat
• Received & Stored at 0 - 20°F
• Proprietary Pre-Breaded
Storage
• 75” – 2” in length
• 14 – 18 pieces per lb.
• Marinated Tenderloin Breast Meat
• Received & Stored at 0 - 20°F
• Proprietary Pre-Breaded
13. STRIPS
Specifications
• 3” – 6” in length
• 8 -12 pieces per lb.
• Marinated Tenderloin Breast
Meat
• Received & Stored at 0 - -20
• Proprietary Pre-Breaded
Storage
• Stored between 0 - -0°F
• Rotated using FIFO
• Shelf life is 6 months if stored
properly and within acceptable
temperature ranges constantly
14. HANDLING
• Frozen uncooked chicken can contain any number of contaminates but most
commonly salmonella; so we always want to wash our hands any time we are
handling uncooked chicken to eliminate cross contamination.
• When counting out raw chicken into the fryer baskets we want to use plastic
tongs only. Tongs used to count boneless chicken products are not to be used
on any other food items.
STRIPS
15. COOKING PROCEDURES
• We cook our boneless chicken products to a minimum internal temperature
of 185°F
• When cooking wings we want to stir our wings after 3 minutes to keep
wings from sticking together and/or the bottom of the fryer basket.
• When cooking orders of 35 or more wings we want to “Roll” the wings after
half the cook time.
STRIPS
17. sides
Veggies
Sticks
Carrots
• Should be good length and
crisp. Not dry looking, slimy
or mushy skin.
• Should be cut to 3” x ¾”, 4”
x ½”, or 5” x ½”
Celery
• Nice green color with no
burnt tips. No limp stalks or
rusted core.
• Should be cut to 3”x ¾”,
4” x ½”, or 5” x ½”
18. sides Cole Slaw
• We recommend that you
make the Cole Slaw at the end
of the night.
This ensures that it sits chilled
for the required 12 hours
before serving.
Shelf life is 48 hours
AFTER the 12 hour prep
hold time.
19. sides
Baked Beans
WINGSTOP REQUIRES THAT THE BAKED BEANS MUST BE SERVED
TO THE GUEST AT 165˚ TO COMPENSATE FOR TRAVEL TIME.
Shelf Life: 4 Days in the
refrigerator.
Shelf Life After Baking:
1 re-heat
20. dips Ranch Dressing
You can make multiple batches at one time based on your needs
by using a gray bus tub for mixing double or triple batches.
SKIPPING THIS
STEPS RESULTS
IN AN
INCONSISTENT
PRODUCT.
21. COOK BONELESS PRODUCT
AND FRIES
SAUCE, SEASON & PACKAGE
DIRECT GUEST CONTACT
PREPARATION & ASSISTANT
22. The Pilot role is that of Manager,
Leader of the Pack, Head Honcho,
Big Cheese, the Big Kahuna, whatever
you want to call it – the buck stops
here!
The Pilot is the only person with a
single responsibility – to make sure
that everyone is doing everything
correctly, every time. Most of the
time, the Brand-Partner or manager
on duty will assume this role.
23. The Navigator has the greatest
perceived responsibility – direct guest
contact. Navigators spend more
time interacting with guests than any
other position. Greeting guests when
they arrive, answering the phone,
taking accurate orders, and delivering
completed orders to the guest – all with
a great attitude and a smile! The shy
need not apply. Out of all the positions
at Wingstop, the Navigator is the most
critical hire that you will have.
24. The bombardier’s main
responsibility is cooking Classic
chicken wings, as well as
assisting in all functions of the
kitchen. The products must
meet Wingstop standards. Your
speed and efficiency are crucial
to the operation of the kitchen
and to the satisfaction of our
Guests. A commitment to
teamwork, a clean professional
appearance, enthusiasm and a
high energy level are expected
throughout your shift.
25. The Gunners primary responsibility is cooking our
Seasoned fries and Boneless products (Wings
and Strips), as well as assisting with, saucing and
order preparation as needed. Each product made
must meet Wingstop highest standards. Your
speed and efficiency are vital to the smooth
operation of the kitchen and to the satisfaction
of our Guests. A commitment to teamwork, a
clean, professional
appearance, enthusiasm and a high energy level
are expected throughout each shift.
26. The Wingman’s primary responsibility
is to; SAUCE, SEASON & PACKAGE
our made to order chicken products
(traditional & boneless) to Wingstop’s
and to each guest’s specific requests.
The products must meet Wingstop
standards.Your speed and efficiency
are crucial to the operation of the
kitchen and to the satisfaction of our
Guests. A commitment to teamwork,
a clean professional appearance,
enthusiasm and a high energy level
are expected throughout your shift.
27. The Paratrooper position is a little more unique
than the other cooking positions. This individual
has to be extremely task-oriented and self-
motivated in order to be successful. They should
also know every position since they will be the
obvious go-to person if any station needs help
throughout the day. They need to be trained and
conscious of sanitation procedures and chemicals
since they will be in charge of recipes and
cleaning.
30. ATOMIC
Our spiciest wing
flavor. A punch of
habanero pepper will
bring tears to your
eyes.
If you like Atomic then
you are brave. It’s as
hot as they get!
39. LEMON PEPPER
An American favorite. Our
unique blend of crisp citrus
and black pepper flavor.
If you like Lemon Pepper, try
Mango Habanero!
40. GARLIC PARMESAN
Strong and tasty garlic + rich
cheese. Two simple
ingredients make one
satisfying wing.
If you like Garlic Parmesan,
try Lemon Pepper!
46. BB CS HM CHZ RAN FF CAR CEL ROLSIDES
WHEAT
MILK
EGG
SOY
TREENUT
PEANUT
FISH
SHELLFISH
GLUTEN FREE
FOOD
ALLERGENS
47. SEASONIN
GS • Garlic Parmesan goes in the
bowl and in the package
(most used of the shakes)
• Cajun also goes in the bowl
and in the package (used
moderately)
• Lemon pepper goes in the
package for traditional wings
ONLY (used the least among
shakes)
• Louisiana Rub go only in the
bowl
FRY
CAJUN
LEMON PEPPER
PARMESAN
CHEESE
48. QUALITY PRODUCT
Part of becoming a successful brand is having consistency of products and
image anywhere we have restaurants.
To accomplish this it is necessary at times to specify what products can be
used to operate aWingstop.
Some of these products are made exactly to our specifications and are only
available forWingstop.
These are Proprietary Products.There are also brand name products that
either impact our flavors or image to the extent that we do not allow other
products to be used.
These name brands are called Non-Replacement Products. We use different
combinations of products from both lists to provide our guests with the
quality food, superior guest experience and exceptional value they have come
to expect since the beginning.
