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For many, COVID-19 has taken a toll on businesses — especially those in the restaurant industry. With locations closing and reopening at lower capacities, restaurant owners were really only left with two options: to pivot operations rapidly or close their doors for good. But those options weren’t cutting it for Matt Friedman, CEO and founder of the fast-casual wing franchise <a href="https://www.wingzone.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=qsr-magazine-wing-zone-recognized-among-the-top-11-restaurants-positioned-to-endure-the-covid-pandemic-2713615" target="_blank" rel="nofollow">Wing Zone</a>. Friedman developed a model for the brand that was built to sustain a global pandemic. A recent roundup in<a href="https://www.qsrmagazine.com/content/11-restaurants-positioned-endure-covid-pandemic?utm_source=1851franchise.com&utm_medium=article&utm_campaign=qsr-magazine-wing-zone-recognized-among-the-top-11-restaurants-positioned-to-endure-the-covid-pandemic-2713615" target="_blank" rel="nofollow"> QSR Magazine</a> dives deep into the factors that contributed to the top 11 restaurant brands’ growth amidst COVID-19 including digital sales, menu updates and store development among others.While many restaurants have leaned heavily on third-party delivery services like Postmates and UberEats to keep sales afloat, Friedman stuck by his original method of in-house delivery. Not only has he found that this method improved customer loyalty, but it also allowed <a href="https://1851franchise.com/wingzone/info">Wing Zone</a> to add hundreds of jobs to their roster. Pre-pandemic, this wouldn’t have&nbsp; been possible given that&nbsp; the demand for delivery drivers with third-party services was extremely high. In sticking with their in-house delivery model, Wing Zone has seen unprecedented growth.“I would say one of the most impactful things that has happened with us during COVID-19 is we control the experience,” says Friedman. “It appears to me that the consumer is trusting dealing with the brand directly rather than through a third-party.”To learn more about the other 10 brands’ strategies, you can read the full article&nbsp;<a href="https://www.qsrmagazine.com/content/11-restaurants-positioned-endure-covid-pandemic?utm_source=1851franchise.com&utm_medium=article&utm_campaign=qsr-magazine-wing-zone-recognized-among-the-top-11-restaurants-positioned-to-endure-the-covid-pandemic-2713615" target="_blank" rel="nofollow">here</a>.

QSR Magazine: Wing Zone Recognized Among the Top 11 Restaurants Positioned to Endure the COVID Pandemic 

1851 Franchise

CEO and founder of Wing Zone Matt Friedman is recognized for successfully navigating the global pandemic, a task that has been rather difficult for restaurateurs around the globe.

qsr-magazine-wing-zone-recognized-among-the-top-11-restaurants-positioned-to-endure-the-covid-pandemic

TruBlue Home Service Ally

Why TruBlue is the Ideal Franchise for Multi-Unit Owners: Scalable Growth With a Purpose

why-trublue-is-the-ideal-franchise-for-multi-unit-owners-scalable-growth-with-a-purpose

Onigilly Japanese Kitchen

Koji Kanematsu Turned a 2,000-Year-Old Japanese Staple Into One of the Most Scalable Restaurant Franchise Models

koji-kanematsu-turned-a-2000-year-old-japanese-staple-into-one-of-the-most-scalable-restaurant-franchise-models

Lindora

Celebrating the Nurse Behind the Mission: How Melinda Endricks Is Powering Lindora’s Growth and Impact Nationwide

celebrating-the-nurse-behind-the-mission-how-melinda-endricks-is-powering-lindoras-growth-and-impact-nationwide

Sola Salons

Sola Salons Targets Chicago for Strategic Franchise Growth

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Melting Pot

Photo of Melting Pot white chocolate fondue

How Melting Pot Franchisees Drive Year-Round Success Through Strategic Promotions and Local Marketing

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QSR Magazine: Wing Zone Recognized Among the Top 11 Restaurants Positioned to Endure the COVID Pandemic

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