There’s a Wingstop in Dallas where the counters aren’t so neat and the owner drips batter onto the floor, and when tongs fall into the deep fryer, managers stare inside thinking of ways to get them out.
Welcome to Wingstop U. Not a real store, but a mock-up Wingstop that’s part of the company’s headquarters, where training of new franchisees takes place.
“Our stores have a tiny footprint, from which we sell a ton of chicken,” says Mike Sutter, vice president of training for Wingstop. “We teach people how to maneuver efficiently through the small space. And here they can make mistakes that we don’t want them to make at their locations.”
August 3, 2010 by Cris | 0 Comments