Wings and Rings
SPONSORED
Restaurant Business: Buffalo Wings & Rings Thrives with Formal Menu Development Process
o make the best menu possible, Buffalo Wings & Rings listened to the opinion that matters most—the consumer’s.

In the last two years, Buffalo Wings & Rings outlined a formal menu development process, incorporating consumer information and buy-in across departments.
Previously, its culinarians were shooting from the hip with menu ideas, says Diane Matheson, director of marketing for Cincinnati-based chain. Since instituting the new process, Buffalo Wings & Rings has been able to reduce the amount of special ingredients franchisees needed to purchase for items. “For me, I don’t think we could live without the process,” Matheson says.
“We’re more efficient now in what we’re bringing into the kitchen, and that’s more success for our franchisees.”
The Cincinnati based franchise has found similar success bringing in more than the culinary team. “I have several ideas, but what others think is what drives the success,” says its Executive Chef Elliot Jablonsky. “We’re getting better at reducing risk and making better choices.”
Wings and Rings
SPONSORED
o make the best menu possible, Buffalo Wings & Rings listened to the opinion that matters most—the consumer’s.

In the last two years, Buffalo Wings & Rings outlined a formal menu development process, incorporating consumer information and buy-in across departments.
Previously, its culinarians were shooting from the hip with menu ideas, says Diane Matheson, director of marketing for Cincinnati-based chain. Since instituting the new process, Buffalo Wings & Rings has been able to reduce the amount of special ingredients franchisees needed to purchase for items. “For me, I don’t think we could live without the process,” Matheson says.
“We’re more efficient now in what we’re bringing into the kitchen, and that’s more success for our franchisees.”
The Cincinnati based franchise has found similar success bringing in more than the culinary team. “I have several ideas, but what others think is what drives the success,” says its Executive Chef Elliot Jablonsky. “We’re getting better at reducing risk and making better choices.”
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