Wingstop’s New Dallas Facility a Response to Changing Dining Behaviors

Wingstop, a quick service restaurant (QSR) chain specializing in wings, announced the opening of its first domestic ghost kitchen located in the chain’s hometown of Dallas. Ghost kitchens, professional food preparation and cooking facilities set up for delivery-only meals, have seen an increased interest among operators due to the COVID-19 pandemic.

At the onset of the coronavirus in March, Wingstop moved to close its dining rooms and shift solely to off-premise dining. The QSR was well-positioned based on its pre-COVID investments in digital and technology platforms, allowing for the brand to seamlessly shift from 80 percent off-premise sales and adapt to the change in consumers’ dining behaviors.

The ghost kitchen spans less than 400 square feet and offers the full menu consumers have come to know from the chain. The location is open for delivery only and guest orders will be fulfilled from the ghost kitchen just the same as they would from a traditional Wingstop location.

“We have a goal to digitize 100 percent of transactions as we drive to become a top 10 global restaurant brand and we believe ghost kitchens are a great step for the brand as delivery and digital sales continue to increase,” chairman and CEO Charlie Morrison said. “The team leveraged their entrepreneurial spirit to move quickly and launch Wingstop’s first domestic ghost kitchen.”