Franchisor Stories
Franchise Opportunity Deep Dive: Wingstop pairs a flavor-focused, tech-driven model with strong average unit sales and multi-unit support for growth-minded restaurant operators.
Wingstop is a fast-growing fast-casual restaurant brand that calls itself “the wing experts,” focusing on cooked-to-order wings, tenders and chicken sandwiches tossed in bold, layered sauces and served with signature seasoned fries and house-made ranch and bleu cheese dips.
The brand traces its roots to 1994, when restaurateurs Antonio Swad and Bernadette Fiaschetti opened the first Wingstop in Garland, Texas, building a simple, aviation-themed wing joint around buffalo-style wings and big, memorable flavors.
From the start, the concept centered on flavor as the “center of the plate,” rather than a side item, which helped it stand out in a crowded chicken category.
Wingstop began franchising in 1997 with its first franchised restaurant, and by 2002 the system had already served one billion wings, setting the stage for the global franchise network the company operates today.
Mission: Wingstop’s mission is to serve the world flavor, reflecting its belief that it is “not in the wing business” but in the flavor business, with every restaurant focused on delivering craveable, cooked-to-order chicken and sides that feel like a flavor experience rather than a basic meal.
Vision: The brand’s vision is to become a Top 10 global restaurant brand, scaling a largely franchised system of “wing experts” around the world while keeping flavor at the center of the guest experience.
Wingstop is actively seeking single-unit and multi-unit franchisees for new locations across the United States. For details on available territories, contact the franchisor directly.
Initial Costs: The estimated initial investment required to begin operation of a Wingstop franchise ranges from $298,200 to $1,013,500, not including rent/real estate. The 2025 Franchise Disclosure Document (FDD) breaks these costs down as follows:
| Type of Expenditure | Min | Max |
| Development Fee | $25,000 | $25,000 |
| Franchise Fee | $25,000 | $25,000 |
| Security Deposits | $0 | $10,000 |
| Architectural/Engineering Fees | $7,300 | $30,000 |
| Professional Fees | $2,500 | $7,500 |
| Leasehold Improvements | $100,000 | $565,000 |
| Business & Operating Permits | $4,500 | $8,500 |
| Décor Package | $11,300 | $39,400 |
| Furniture, Fixtures, A/V System, Equipment & Smallwares | $50,400 | $167,000 |
| POS, BOH Software & Hardware | $28,000 | $40,000 |
| Signs | $4,200 | $25,100 |
| Opening Inventory | $10,000 | $16,000 |
| Opening Publicity & Promotions | $5,000 | $15,000 |
| Additional Funds (3 Months) | $25,000 | $40,000 |
Initial Franchise Fee: Wingstop’s franchise program involves two types of agreements and fees: a development agreement with development fees and a franchise agreement with franchise fees. The development fee is $25,000 for each restaurant, which is due upon signing the development agreement. The franchise fee is an additional $25,000 for each restaurant, which is due upon signing the franchise agreement.
Ongoing Fees: According to the 2025 FDD, Wingstop franchisees are responsible for the following ongoing payments and fees:
| Type of Fee | Amount |
| Royalties | 6% of gross sales/week |
| Ad Fund | 5.5% of gross sales/week |
| Website Maintenance Fee | $50/month |
| Intranet Maintenance & Development Fee | $50/month |
ROI Potential: According to the 2025 FDD, the 1,804 Wingstop restaurants that were open and operating for the entirety of FY 2024 reported the following annual net sales:
| Restaurants | Average | Median | High | Low |
| Franchised (1,759) | $2,128,349 | $2,001,753 | $5,688,594 | $541,660 |
| Total (1,804) | $2,138,111 | $2,011,985 | $5,688,594 | $541,660 |
Before opening, franchise owners plug into a team of pros with deep real estate expertise, helping them make smart decisions about where and how to launch so the restaurant can open in a strong trade area with a solid plan in place.
Franchisees and their teams receive what the brand calls “killer training,” giving owners a clear playbook for operations, brand standards and guest experience before they welcome their first customers.
Once the doors are open, owners benefit from marketing that “hits” and ongoing support designed to keep restaurants performing well and growing over time.
Guests can order through Wingstop’s online ordering system and mobile app, building custom orders for pickup or delivery, so franchisees operate with a digital platform that drives off-premise sales and makes it easy for fans to get their wings.
Wingstop is looking for owners with a proven track record in operating a multi-unit portfolio. They must have experience scaling restaurant teams and systems, and the ability to lead from the front and stay hands-on when it matters.
Running a Wingstop is a hands-on, time-intensive business that involves actively managing day-to-day restaurant operations, leading teams and developing multiple locations over time. It is structured for engaged operators rather than as a semi-absentee or purely passive investment.
Wingstop does not advertise in-house financing or partnerships with specific lenders for franchisees.
Charles Loflin has been a Wingstop fan from the start. With a restaurant background and strong faith in the brand, he decided to become a franchisee and, in 1998, became the first to take Wingstop beyond Dallas. After he invested in local TV advertising, neighborhood awareness turned into steady traffic. Today, he owns more than 115 Wingstop restaurants and leads a team that continues to grow the brand in San Antonio and central Texas, as well as in Phoenix, Arizona.
- Charles Loflin, Multi-Unit Owner — Texas, Missouri, Arizona
Barjor “BJ” Pithawalla owns and operates 15 Wingstop locations in Los Angeles and Santa Barbara, California, with more on the way. He credits his progress with the brand to his persistence, comfort with taking on tough challenges and earlier experience in the restaurant industry. Pithawalla also points to his team as the core of the business, describing his employees as hardworking, passionate and committed on the front line. His enthusiasm for the Wingstop brand and its push to become a top 10 global restaurant concept continues to motivate him and his team to raise their performance year after year.
- BJ Pithawalla, Multi-Unit Owner — California
Brandon Gawthorp, an early leader in the Southwest, operates more than 30 Wingstop locations. He credits his success — and that of many other franchisees — to joining a strong brand with a standout product and a culture that constantly raises the bar and embraces innovation. Gawthorp works from a straightforward playbook, running each restaurant the “Wingstop Way” without cutting corners, and says he is fortunate to work with a team that shares that commitment.
- Brandon Gawthorp, Multi-Unit Owner — Texas, Louisiana
Visit the Success Stories page on Wingstop’s franchise website for more franchisee testimonials.
The U.S. chicken wing sector is a sizable niche, with recent estimates valuing the market at about $8.5 billion in 2024 and projecting it to reach roughly $12.3 billion by 2033, implying a CAGR of around 4.5 percent over the period. This growth is supported by steady demand for convenient, protein-rich foods and the enduring link between wings, sports viewing and social occasions, which keeps both retail and foodservice channels expanding.
Wingstop’s primary competitors include Buffalo Wild Wings, Hooters, WingStreet (Pizza Hut), WingZone and Bonchon. What sets Wingstop apart is its tight focus on wings and tenders with a large, rotating flavor lineup, small-footprint restaurant model built around takeout and delivery, and an unusually heavy digital mix, with the majority of sales flowing through online and app orders and even digital-only, cashless prototype stores.
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