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Buffalo Wild Wings is looking into sports bettingBuffalo Wild Wings is looking into sports betting

Casual-dining chain says it's ‘actively exploring opportunities’ to enter that market

Bret Thorn, Senior Food Editor

August 10, 2018

1 Min Read
Buffalo Wild Wings
Buffalo Wild Wings

Buffalo Wild Wings has said it is interested in entering the world of sports betting.

“As the largest sports bar in America, we believe Buffalo Wild Wings is uniquely positioned to leverage sports gaming to enhance the restaurant experience for our guests. We are actively exploring opportunities, including potential partners, as we evaluate the next steps for our brand,” a company spokesperson said, declining to elaborate further.

The statement comes three months after the United States Supreme Court struck down a 1992 law that banned sports gambling in most jurisdictions. 

The Professional and Amateur Sports Protection Act largely prohibited sports gambling in most states, except for licensed sports pools in Nevada and the sports lotteries in Oregon, Delaware and Montana. Voiding it potentially paves the way for states to allow gambling, something New Jersey did in 2014, when it passed a law allowing sports betting at casinos and racetracks. The Supreme Court ruling upheld the New Jersey law.

Buffalo Wild Wings’ announcement comes as many casual dining chains seek to distinguish themselves in a crowded market. The sports bar chain was taken private earlier this year when Roark Capital Group subsidiary Arby’s bought it for $2.9 billion and made it part of Inspire Brands, which includes those two chains as well as fast-casual R Taco.

In one of its last financial reports as a public company, Buffalo Wild Wings Inc. estimated a decline in same-store sales of between 1.6 percent and 1.7 percent.

Buffalo Wild Wings, which has around 1,200 locations, is the third largest casual-dining chain in the country in terms of annual domestic sales, according to NRN Top 200 data, just behind Applebee’s Neighborhood Grill & Bar and Olive Garden.

Contact Bret Thorn at [email protected]

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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