Food and Drink - Fall/Winter 2012 - (Page 140)

>r RESTAURANTS Buffalo Wings & Rings Flying Higher Buffalo Wings & Rings has had success with its plan to reposition itself thanks to its new menu, design and service philosophy. By Alan Dorich 140 food & drink • fall/winter 2012 • www.fooddrink-magazine.com << Buffalo Wings & Rings has grown from a single restaurant into a family friendly chain that currently has locations in 12 states and has plans for future expansion. rom its birth in a modest kitchen nearly 30 years ago, Buffalo Wings & Rings has come a long way, President and CEO Roger David says. Based in Cincinnati, the firm operates more than 40 restaurants that serve chicken wings and sauces, burgers, salads, soups and onion rings. Originally, David says, Terry and Ezra Arviv started Buffalo Wings in 1984, and created its recipes in their kitchen. That year, the concept became very popular, and the company’s original location in Cincinnati remains open to this day. company profile “It grew a little too fast without the infrastructure ready to support it,” David says. The couple Buffalo Wings & Rings www.buffalowingsandrings.com eventually sold the Buffalo Wings & Rings conHeadquarters: Cincinnati cept to its current owners, who added the needEmployees: 98 Specialty: Chicken wings and ed infrastructure and expanded Buffalo Wings & sauces, burgers, salads, soups, and Rings into 12 states. onion rings Roger David, president and According to David, the process of adding the CEO: “We very much deliver that needed infrastructure included making sure the sports enthusiast experience.” proper people and processes were in place to F support its franchisees. “[We] began with aligning on operational expectations, creating the tools necessary to calibrate those standards and [allowing] easy access to information and ongoing communication,” he says. But that was the easy part, he notes. “The hard part was finding the talented management team at our corporate office that understands the challenges our franchise owners face every day,” he says. “We got it right.” Starting Anew David joined Buffalo Wings in 2009 and since then, he has led the company’s initiative to reposition itself in the marketplace. The market was ripe for a sports http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - Fall/Winter 2012

Food and Drink - Fall/Winter 2012
Tableside Chat
Contents
NYC Wine & Food Festival
Going Global
Beverage Focus
Coffeehouses/Cafes
Caribou Coffee
Scooter’s Coffee & Yogurt
Barnie’s CoffeeKitchen
Distributors: Food Law
Progressive Gourmet
Rocky Mountain Natural Meats
Seattle Fish Company of New Mexico
Blue Mountain Growers
Dandrea Produce and Wines
Dorr Lobster
Gary’s Seafood and Specialties
Pohl Food Service Inc.
Supply America
Victoria Fine Foods
Bernatello’s Pizza Inc.
Best Mexican Foods
C.F. Gollott & Son
Clipper Seafoods Ltd.
Mountain Foods Products
Siedhoff Distributing
Sterling Pacific Meat
Producers: Business Strategies
Carib Brewery
Heroes Vodka
Mountain Pure Beverage Co.
Deli Express/E.A. Sween Co.
Family Fresh Pack
Haring Catfish Enterprises
Bear Republic Brewing Co.
Demerara Distillers
Walker & Sons Inc. – Slap Ya Mama
DRY Soda Co.
Good Time Beverages
Greencore USA
Jaindl Turkey Farms
McCall Farms
Nuovo Pasta Productions
Brewery Ommegang
R.L. Schreiber
Venus Wafers Inc.
Casper’s Ice Cream
Restaurants: Smart Marketing
Extreme Pizza
Buffalo Wings & Rings
Fatburger North America Inc.
PizzaRev
Famous Famiglia
Francesca’s Restaurants Inc.
Aurelio’s Pizza
Yoshinoya America
Crepe Delicious
FREEB!RDS World Burrito
Razzoo’s Cajun Café
Independent Restaurants
Grand Central Oyster Bar and Restaurant
The Alicart Restaurant Group
The Optimist
Larkburger
The Olive Tree Italian Restaurant
The Epicurean Group
Salty’s Seafood Grills
Retailers: Shopper Marketing
Weigel’s Inc.
Royal Buying Group
The Last Page

Food and Drink - Fall/Winter 2012

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