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Dine Brands Global launches virtual restaurant Cosmic Wings, operating out of Applebee’s kitchensDine Brands Global launches virtual restaurant Cosmic Wings, operating out of Applebee’s kitchens

The chicken concept is partnering with Cheetos to debut with distinctive menu items

Bret Thorn, Senior Food Editor

February 17, 2021

2 Min Read
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Dine Brands Global Inc. is the latest casual-dining chain to roll out a virtual chicken concept with the launch Wednesday of Cosmic Wings.

The delivery-only brand features fried chicken wings and boneless wings, which are battered and fried chicken breast pieces, as well as chicken tenders, waffle fries, onion rings and cheese bites. The items will be prepared out of nearly 1,300 Applebee’s Neighborhood Grill & Bar kitchens and will be available exclusively via third-party delivery company Uber Eats, according to Dine Brands.

To add a bit of distinctiveness to the concept, Dine Brands is teaming up with Frito-Lay North America to offer menu items coated in a choice of regular or Flamin’ Hot Cheetos. Regular and spicy Cheetos sauces are also available, along with other sauces including honey barbecue, blue cheese and ranch.

While prices will vary by location, the average price of 10 Cheetos boneless wings is $10.99-$12.99, a spokeswoman said.

To promote the new concept orders, of $15 or more will have no delivery charge through the rest of February.

The culinary lead for the project is Stephen Bulgarelli, who is also Applebee’s chief culinary officer.

Scott Gladstone, Applebee’s vice president of strategy and development, is also Cosmic Wings’ vice president of strategy.

Related:Dine Brands Global, parent of Applebee’s and IHOP, plans to acquire more brands as competitors falter

“With people across the country hungry for new delivery options, we’re excited to launch Cosmic Wings and give guests a unique and delicious experience that they can’t get anywhere else,” Gladstone said in a release announcing the new concept.

Chicken wings have been a success story during the pandemic as they have been a favorite delivery item. Wing delivery specialist Wingstop reported a 71% rise in income for the 3rd quarter of 2020.

Dine Brands isn’t the first casual dining concept to launch a virtual wing brand. Chili’s Grill & Bar parent Brinker International rolled out its It’s Just Wings brand to more than 1,000 restaurants nationwide last June.

Along similar lines, Outback Steakhouse parent Bloomin’ Brands is offering chicken tenders through a virtual brand, Tender Shack, Famous Dave’s is experimenting with virtual chicken tender concept Hayward’s Hen House and Logan’s Roadhouse parent SPB Hospitality has launched Twisted Tenders.

This is also not the first time that Cheetos has teamed up with restaurant to develop new items. In 2016 Taco Bell introduced The Cheetos Burrito as a limited time offer, and in 2019 KFC, had a Cheetos Sandwich as an LTO. It was a fried chicken sandwich breaded with Cheetos dust, with Cheetos snacks, mayonnaise and a sauce developed by Cheetos on a bun.  

Related:Lazy Dog Restaurant & Bar and Michael Mina debut virtual chicken brands

Taco Bell and KFC are both owned by Yum! Brands, which used to be part of PepsiCo and therefore were sister brands with Frito-Lay.

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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