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Wingstop tests a new kitchen operating platform Nation's Restaurant News is part of the Informa Connect Division of Informa PLCINFORMA PLC|ABOUT US|INVESTOR RELATIONS|TALENTThis site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.About UsSubscribeAdvertiseMultimediaSubscribeSubscribeOperationsRelated TopicsMarketing & BrandingLaborDelivery & Takeout SolutionsEquipmentFood SafetyExecutivesRecent in OperationsSee AllCasual DiningRed Robin gains traffic traction from its value, marketing shiftsRed Robin gains traffic traction from its value, marketing shiftsbyAlicia KelsoFeb 26, 20263 Min ReadQuick ServiceKrispy Kreme announces further refranchising plans after Q4 revenue declinesKrispy Kreme announces further refranchising plans after Q4 revenue declinesbyJoanna FantozziFeb 26, 20262 Min ReadTechnologyRelated TopicsAutomationDeliveryLoyaltyAI in RestaurantsRecent in TechnologySee AllSponsored Content2026 Restaurant Technology Outlook2026 Restaurant Technology OutlookFeb 26, 20261 Hr ViewQuick ServiceBurger King is launching an AI-powered employee assistantBurger King is launching an AI-powered employee assistantbyAlicia KelsoFeb 26, 20262 Min ReadSegmentsRelated TopicsFast CasualCasual DiningFine DiningIndependent RestaurantsEmerging ChainsRegional ChainsQuick ServiceEatertainmentFamily DiningHotel DiningRecent in SegmentsSee AllCasual DiningRed Robin gains traffic traction from its value, marketing shiftsRed Robin gains traffic traction from its value, marketing shiftsbyAlicia KelsoFeb 26, 20263 Min ReadQuick ServiceKrispy Kreme announces further refranchising plans after Q4 revenue declinesKrispy Kreme announces further refranchising plans after Q4 revenue declinesbyJoanna FantozziFeb 26, 20262 Min ReadFinanceRelated TopicsMergers & AcquisitionsFranchisingRecent in FinanceSee AllCasual DiningRed Robin gains traffic traction from its value, marketing shiftsRed Robin gains traffic traction from its value, marketing shiftsbyAlicia KelsoFeb 26, 20263 Min ReadQuick ServiceKrispy Kreme announces further refranchising plans after Q4 revenue declinesKrispy Kreme announces further refranchising plans after Q4 revenue declinesbyJoanna FantozziFeb 26, 20262 Min ReadMenu TrendsRelated TopicsFood TrendsBeverage TrendsChef TrendsSandwich TrendsMenuMasters SpotlightRecent in Menu TrendsSee AllFast CasualOperational improvements lead to robust 2025 for Shake ShackOperational improvements lead to robust 2025 for Shake ShackFeb 26, 20267 Min ReadQuick ServiceBurger King has upgraded its signature WhopperBurger King has upgraded its signature WhopperbyAlicia KelsoFeb 26, 20263 Min ReadInsightsRelated TopicsRestaurant ExperienceExpert OpinionsTop 500 RestaurantsSupplier NewsRecent in InsightsSee AllSupplier NewsNational Restaurant Association Show Names 20 Kitchen Innovations Award Recipients for 2026National Restaurant Association Show Names 20 Kitchen Innovations Award Recipients for 2026Feb 26, 20262 Min ReadInsightsNational Restaurant Association CEO: ‘Cautious optimism’ for growth in 2026National Restaurant Association CEO: ‘Cautious optimism’ for growth in 2026bySam OchesFeb 26, 2026MultimediaResourcesRelated TopicsSignature CEO Series2026 Technology Outlook Report2025 Off-Premises Report2025 AI Insights ReportEvent Recap: CREATEEvent Insider: CREATE2025 FSTEC Show RecapEvent Insider: FSTEC2025 FSTEC Pre-Show Tech Guide2025 Restaurant Show RecapEvent Insider: Restaurant ShowEvent Recap: RLC2025 Data Insights ReportSustainability Outlook 2025Sponsored ByFast CasualEquipmentLaborAI in RestaurantsNewsWingstop tests a new kitchen operating platform

The fast-casual restaurant brand says it expects the platform to speed service and make jobs easier

Ron Ruggless,Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

February 19, 2025

3 Min ReadWingstop is testing a new kitchen operating platform.Wingstop Inc.

Wingstop Inc. is testing a new kitchen operating platform that it expects will speed service and make back-of-the-house jobs easier, executives said Wednesday.

Michael Skipworth, CEO and president of Dallas-based Wingstop, which on Wednesday released earnings for the fourth quarter ended Dec. 28, said the new kitchen platform has been in test in about 30 restaurants, some for more than a year. The company expects to roll out the platform in the next 12 months, he said.

It will “allow us to have a meaningful reduction in our quote times and deliver on guests expectations around speed of service on a consistent basis,” Skipworth told analysts. “In doing this, we believe we will unlock pent-up demand and become more of the consideration set while also improving team member productivity.”

Skipworth said the platform offers an opportunity to increase customer frequency.

“This is about capturing our fair share and ensuring Wingstop continues to be a part of the consideration set for guests,” he said.

Related:Operational improvements lead to robust 2025 for Shake Shack

“We actually believe this is going to fundamentally change our kitchen operations and, while doing this, we actually think we're going to be able to further enhance the quality that Wingstop is known for,” Skipworth said.

He added that the platform “was built specifically for Wingstop,” and it will use artificial intelligence.

“It isn't just a digitization of a kitchen ticket and an order workflow, but it's really leveraging visual cues and gamification to engage the team members,” he said. “This is a really exciting opportunity to speed up the competency for new team members and also provides role clarity, and ultimately, we think it's going to increase the productivity of our team members.”

The platform also includes consumer-facing ready screens that will allow Wingstop to manage guests' expectations around order status, he said.

“We think this platform is actually something that's going to be foundational as we think about opportunities to connect what's happening inside our kitchen with the investments we've made in the consumer-facing digital business,” with MyWingstop, he said.

The MyWingstop platform, which includes loyalty and was introduced last year,now has passed 50 million customers, he added.

For the fourth quarter ended Dec. 28, Wingstop’s net income was $26.8 million, or 92 cents a share, compared to $18.8 million, or 64 cents a share, in the prior-year period. Revenue in the fourth quarter was $161.8 million compared to $127.1 million the same period a year ago.

Related:Schlotzsky’s Deli returns to its roots with new identity and rebrand

The company’s domestic same-store sales increased 10.1% for the fourth quarter and 19.9% for the fiscal year.

“We also acknowledge the fact, that the industry backdrop that we were operating in, a lot of brands took too much price, and the consumer grew frustrated with that,” Skipworth said. “That put us in a position to win an outside share in the marketplace and something we took advantage of.”

During the quarter, Wingstop had 105 net new openings.

As of Dec. 28, Wingstop had 2,563 restaurants open systemwide with 359 of those international locations. The company owned and operated 50 restaurants.

Contact Ron Ruggless at [email protected]

Follow him on X/Twitter: @RonRuggless

Read more about:

WingstopAbout the AuthorRon 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:

Twitter: @RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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