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Wingstop chain gets a new lookWingstop chain gets a new look

Ron Ruggless, Senior Editor

November 30, 2009

2 Min Read
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Ron Ruggless

DALLAS Wingstop Restaurants Inc. is rolling out a new design, its first wholesale change since the 433-unit wing chain was founded in 1994.

The new look, which retains the chain's aviation theme, shaves about a week off the eight-week construction schedule and provides a more consistent decor package, said John McDonald, Wingstop’s vice president of design and construction.

“It’s an art deco, circa 1930s-'40s-'50s theme,” McDonald said. “Our main decor is aviation. The older style of the restaurant was warm and cozy, it didn’t really reflect any particular era. This has a much tighter grip on the whole theme of the store.”

Wingstop restaurants have traditionally incorporated pre-jet aviation memorabilia into their decor, a practice that McDonald said has become increasingly challenging as the chain grows.

“Those became very hard to find. We depleted every aviation salvage yard in the area," he said. "Now the decor features a very large wall mural of a B-17 bomber, and the rest is framed art like Amelia Earhart and others who have made big dents in aviation.”

In addition, standard-issue tables have been replaced with aviation-theme laminated tops that feature a stainless-steel, diner-style edge.

McDonald said the cost of the new Wingstop design remains “within a few thousand dollars” of previous prototypes, with a few added expenses offset by reduced labor in the tighter construction plan. Typical construction costs range from $130,000 to $294,000, depending on the store's size. Wingstop units generally cover 1,500 to 1,800 square feet with an average of 40 seats, though some units offer only carryout.

The new design has been incorporated into nine units in California and Texas and will be featured in a new restaurant set to open in December in the Denver suburb of Highlands Ranch, Colo.

Older stores will be offered the opportunity to upgrade to the new design, with several levels of investment, the company said.

The design was a collaborative effort between Katy Diamond Associates in Scottsdale, Ariz., and Wingstop’s corporate design and construction team.

Contact Ron Ruggless at [email protected].

About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

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