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Wing Zone’s new franchisee is an automated technology incubatorWing Zone’s new franchisee is an automated technology incubator

Capriotti’s Wing Zone is partnering with Wavemaker Labs — the product incubator behind Miso Robotics — to open up franchised stores in Los Angeles

Joanna Fantozzi, Senior Editor

May 11, 2022

3 Min Read
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Joanna Fantozzi

Capriotti’s Wing Zone announced this week a new type of franchise partnership with Wavemaker Labs: the technology incubator that launched Miso Robotics. Wavemaker Labs will eventually open 20 Wing Zone Labs locations in the Los Angeles area that will serve as a cross between franchised stores and technology incubators.

This will be Wavemaker Labs’ first franchise operator relationship and the company is planning to raise up to $10 million in seed capital funding through equity crowdfunding site WAX to fund the development of these stores.

Wing Zone Labs restaurants will be used to test automation and AI technologies, including of course, Miso Robotics’ famous Flippy the robot 2.0. The goal is to create an end-to-end automation experience with technology products that can eventually be rolled out to the rest of the Wing Zone portfolio.

“When I think about automation, it's not just robotics,” David Bloom, chief development and operating officer of Wing Zone told Nation’s Restaurant News. “It’s about when somebody calls in, and artificial intelligence takes the order and injects that order directly into the POS system, which gets sent to the robots to cook and then the food is sent to heated locker systems to get ready for pickup or delivery. […] It’s not just a robot frying wings or pouring drinks, it’s about the technology that can connect all of these things and make them work together.”

Related:Q1 signings showcase strength of Capriotti’s Sandwich Shop and Wing Zone brands

So, in the future, while Wing Zone could impress guests with their geofencing technology that automatically knows when a guest arrives to pick up their food, and a cashless, cashier-less kiosk that eliminates the need for certain types of service workers, the key will be to get these different technologies to play nicely together. And that’s where Wavemaker Labs comes in.

Wavemaker Labs plans to open its first Wing Zone location in 2022 in the Los Angeles area with plans to move toward a seamless, automated experience for customers. Although automation investment has been on the lips and in the 8-Ks of major restaurant companies for quite some time as a solution to the labor crisis, Bloom said their plan for Wing Zone is more rooted in customer demand:

“The push for automation comes from today’s consumer: they want what they want, when and how they want it,” he said. “Whoever’s the best at wielding that will have the competitive advantage, like Amazon. […] To do that you have to find a tremendous amount of people that want to work long hours and flip wings at 1 a.m., or you have to automate.”

Related:White Castle expands partnership with Miso Robotics’ Flippy the fry cook robot

But that doesn’t mean Bloom wants Wing Zone to turn into a wing vending machine with no human touch: the key will be to balance the technology provided by Wavemaker Labs with hospitality.

“If you could walk up to a kiosk, and that kiosk recognized you and said, ‘Last time you were here, you had this, do you want to order it again?’ and you would not have to touch anything or talk to anyone,” he said. “But there are always going to be consumers that want to talk and ask questions, so automating the easy stuff and making people available for everything else makes sense. […] If we can get a great product to our customers quickly and consistently in an engaging way, then that’s a winning combination.”

Contact Joanna Fantozzi at [email protected]

Follow her on Twitter: @JoannaFantozzi

 

About the Author

Joanna Fantozzi

Senior Editor

Joanna Fantozzi is a Senior Editor for Nation’s Restaurant News and Restaurant Hospitality. She has more than seven years of experience writing about the restaurant and hospitality industry. Her editorial coverage ranges from profiles of independent restaurants around the country to breaking news and insights into some of the biggest brands in food and beverage, including Starbucks, Domino’s, and Papa John’s.  

Joanna holds a bachelor’s degree in English literature and creative writing from The College of New Jersey and a master’s degree in arts and culture journalism from the Craig Newmark Graduate School of Journalism at CUNY. Prior to joining Informa’s Restaurants and Food Group in 2018, she was a freelance food, culture, and lifestyle writer, and has previously held editorial positions at Insider (formerly known as Business Insider) and The Daily Meal. Joanna’s work can also be found in The New York Times, Forbes, Vice, The New York Daily News, and Parents Magazine. 

Her areas of expertise include restaurant industry news, restaurant operator solutions and innovations, and political/cultural issues.

Joanna Fantozzi has been a moderator and event facilitator at both Informa’s MUFSO and Restaurants Rise industry events. 

Joanna Fantozzi’s experience:

Senior Editor, Informa Restaurant & Food Group (August 2021-present)

Associate Editor, Informa Restaurant & Food Group (July 2019-August 2021)

Assistant Editor, Informa Restaurant & Food Group (Oct. 2018-July 2019)

Freelance Food & Lifestyle Reporter (Feb. 2018-Oct. 2018)

Food & Lifestyle Reporter, Insider (June 2017-Feb. 2018)

News Editor, The Daily Meal (Jan. 2014- June 2017)

Staff Reporter, Straus News (Jan. 2013-Dec. 2013)

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