TRAINING AND DEVELOPMENT PROGRAM

We’re excited

to have you on

board at

Wingstop and

look forward to

assisting you in

becoming a

successful

Wingstop

Operator and a

In this training

presentation, we’re

ramping up to provide you

with the best information

available for

everything you need for

optimal operations, top-

notch training, and

ongoing support. In a

nutshell, we’re

taking our level of training

from Good…to Great!

BRAND STATEMENTS

THE #1 CHICKEN WINGS IN AMERICA.THE FLAVOR EXPERTS.MADE FRESH WHEN YOU ORDER.BORN IN TEXAS. SERVED TO THE WORLD.BRING YOUR FRIENDS. SHARE THE FLAVOR.

MISSION STATEMENT

Wingstop Provides Quality Products with a Superior Guest

Experience at an Exceptional Value...EVERYDAY!

TO GET AND KEEP THE

GUEST.

HISTORY

Antonio Swad : busboy on ”Free Wing Wednesday”+ Rex Heckelman : Head Chef of Furs

Cafeteria = WINGSTOP

July 2, 1994 – opened the first Wingstop

Antonio + Pilgrim’s Pride (first brand partner)= 93 stores open

2003 : Antonio sold to Gemini Investments = 500 more stores open

2010: Gemini to Roack Capital Investments = continued growth with an Average Unit Volume

over 1 million dollars

NAVEED

SEEJO

ANKUR

FRANCIS

DINKAR

WICKY

DEN

JOHN

Specifications

• Detipped

• Disjointed

• Not Breaded/ Unbattered

Storage

• Stored between 34 - 40°F

• Rotated using FIFO

HANDLING• Raw chicken can contain any number of contaminates but most commonly salmonella; so we always want to wash our hands any time we are handling raw chicken to eliminate cross contamination.

• When counting out raw chicken into the fryer baskets we want to use our hands not metal tongs to feel for protruding bones, miss cuts and/or tips.

• Cooked chicken will always be handled with metal tongs and transferred into a metal bowl to the wingman.

• Never count out raw wings into a fryer basket next a basket of cooked wings. Move cooked wings into another position.

COOKING PROCEDURES• We cook our classic chicken at 350°F for 14 minutes for an internal temperature of 200-210°F.

• If a guest orders well done classic wings we will cook for an additional 5 minutes.

• Cook an extra wing for every 10 wings to help with any pieces that does not meet our standards.

• When cooking wings we want to stir our wings after 3 minutes to keep wings from sticking together or the bottom of the fryer basket.

• When cooking orders of 35 or more wings we want to “Roll” the wings after half the cook time.

Specifications

• 75” – 2” in length

• 14 – 18 pieces per lb.

• Marinated Tenderloin Breast Meat

• Received & Stored at 0 - 20°F

• Proprietary Pre-Breaded

Storage

• 75” – 2” in length

• 14 – 18 pieces per lb.

• Marinated Tenderloin Breast Meat

• Received & Stored at 0 - 20°F

• Proprietary Pre-Breaded

STRIPS

Specifications

• 3” – 6” in length

• 8 -12 pieces per lb.

• Marinated Tenderloin Breast

Meat

• Received & Stored at 0 - -20

• Proprietary Pre-Breaded

Storage

• Stored between 0 - -0°F

• Rotated using FIFO

• Shelf life is 6 months if stored

properly and within acceptable

temperature ranges constantly

HANDLING

• Frozen uncooked chicken can contain any number of contaminates but most

commonly salmonella; so we always want to wash our hands any time we are

handling uncooked chicken to eliminate cross contamination.

• When counting out raw chicken into the fryer baskets we want to use plastic

tongs only. Tongs used to count boneless chicken products are not to be used

on any other food items.

STRIPS

COOKING PROCEDURES

• We cook our boneless chicken products to a minimum internal temperature

of 185°F

• When cooking wings we want to stir our wings after 3 minutes to keep

wings from sticking together and/or the bottom of the fryer basket.

• When cooking orders of 35 or more wings we want to “Roll” the wings after

half the cook time.

STRIPS

Fries

Cole Slaw

Baked Beans

Rolls

Veggies Sticks

Ranch

Cheddar Cheese

Honey Mustard

sides

Veggies

Sticks

Carrots• Should be good length and

crisp. Not dry looking, slimy

or mushy skin.

• Should be cut to 3” x ¾”, 4”

x ½”, or 5” x ½”

Celery• Nice green color with no

burnt tips. No limp stalks or

rusted core.

• Should be cut to 3”x ¾”,

4” x ½”, or 5” x ½”

sidesCole Slaw

• We recommend that you

make the Cole Slaw at the end

of the night.

This ensures that it sits chilled

for the required 12 hours

before serving.

Shelf life is 48 hours

AFTER the 12 hour prep

hold time.

sidesBaked Beans

WINGSTOP REQUIRES THAT THE BAKED BEANS MUST BE SERVED

TO THE GUEST AT 165˚ TO COMPENSATE FOR TRAVEL TIME.

Shelf Life: 4 Days in the

refrigerator.

Shelf Life After Baking:

1 re-heat

dips Ranch Dressing

You can make multiple batches at one time based on your needs

by using a gray bus tub for mixing double or triple batches.

SKIPPING THIS

STEPS RESULTS

IN AN

INCONSISTENT

PRODUCT.

COOK BONELESS PRODUCT

AND FRIES

SAUCE, SEASON & PACKAGE

DIRECT GUEST CONTACT

PREPARATION & ASSISTANT

The Pilot role is that of Manager,

Leader of the Pack, Head Honcho,

Big Cheese, the Big Kahuna, whatever

you want to call it – the buck stops

here!

The Pilot is the only person with a

single responsibility – to make sure

that everyone is doing everything

correctly, every time. Most of the

time, the Brand-Partner or manager

on duty will assume this role.

The Navigator has the greatest

perceived responsibility – direct guest

contact. Navigators spend more

time interacting with guests than any

other position. Greeting guests when

they arrive, answering the phone,

taking accurate orders, and delivering

completed orders to the guest – all with

a great attitude and a smile! The shy

need not apply. Out of all the positions

at Wingstop, the Navigator is the most

critical hire that you will have.

The bombardier’s main responsibility is cooking Classic

chicken wings, as well as assisting in all functions of the

kitchen. The products must meet Wingstop standards. Your speed and efficiency are crucial to the operation of the kitchen and to the satisfaction of our

Guests. A commitment to teamwork, a clean professional appearance, enthusiasm and a high energy level are expected

throughout your shift.

The Gunners primary responsibility is cooking our

Seasoned fries and Boneless products (Wings

and Strips), as well as assisting with, saucing and

order preparation as needed. Each product made

must meet Wingstop highest standards. Your

speed and efficiency are vital to the smooth

operation of the kitchen and to the satisfaction

of our Guests. A commitment to teamwork, a

clean, professional

appearance, enthusiasm and a high energy level

are expected throughout each shift.

The Wingman’s primary responsibility is to; SAUCE, SEASON & PACKAGE our made to order chicken products (traditional & boneless) to Wingstop’sand to each guest’s specific requests. The products must meet Wingstopstandards. Your speed and efficiency are crucial to the operation of the kitchen and to the satisfaction of our Guests. A commitment to teamwork, a clean professional appearance, enthusiasm and a high energy level are expected throughout your shift.

The Paratrooper position is a little more unique

than the other cooking positions. This individual

has to be extremely task-oriented and self-

motivated in order to be successful. They should

also know every position since they will be the

obvious go-to person if any station needs help

throughout the day. They need to be trained and

conscious of sanitation procedures and chemicals

since they will be in charge of recipes and

cleaning.

Lemon Pepper

Garlic Parmesan

Hickory Smoked

Barbeque

Teriyaki

Hawaiian

Atomic

Mango Habanero

Cajun

Original Hot

Louisiana Rub

Mild

HOT FLAVORS

ATOMICOur spiciest wing

flavor. A punch of

habanero pepper will

bring tears to your

eyes.

If you like Atomic then

you are brave. It’s as

hot as they get!

MANGO

HABANEROThe first bite is

sweet. But then

the heat turns on.

If you like Mango

Habanero, try

Hawaiian!

CAJUN

All the flavor of

Original Hot, but

with extra spice.

If you like Cajun,

try Lousiana Rub!

ORIGINAL HOTTraditional American Buffalo-style flavor. A

blend of cayenne peppers with a spicy

vinegar base.

If you like Original Hot, try Cajun!

LOUISIANA RUBA dry rub of cayenne pepper and garlic

spices shows off the crispiness of the

chicken.

If you like Louisiana Rub, try Lemon Pepper!

MILDPerfect for when you want a traditional

wing with just a little bit of heat.

If you like Mild, try Teriyaki!

BOLD FLAVOR

HICKORY SMOKED

BARBEQUEBig, bold flavor that’s smoky and sweet.

If you like Barbeque, try Mild!

ZESTY FLAVOR

LEMON PEPPER

An American favorite. Our

unique blend of crisp citrus

and black pepper flavor.

If you like Lemon Pepper, try

Mango Habanero!

GARLIC PARMESANStrong and tasty garlic + rich

cheese. Two simple

ingredients make one

satisfying wing.

If you like Garlic Parmesan,

try Lemon Pepper!

SWEET FLAVORS

HAWAIIANThick and sweet

with a refreshing

hint of pineapple.

If you like

Hawaiian, try

Barbeque!

TERIYAKI

Sweet and Soy. It’s low on heat, but not on

flavor.

If you like Teriyaki, try Garlic Parmesan!

CLASSIC

WHEAT

MILK

EGG

SOY

TREENUT

PEANUT

FISH

SHELLFISH

GLUTEN FREE

FOOD

ALLERGENSATM HAB CAJ HOT LRB MLD BBQ GAR LEM TER HAW

BONELESS

WHEAT

MILK

EGG

SOY

TREENUT

PEANUT

FISH

SHELLFISH

GLUTEN FREE

FOOD

ALLERGENSATM HAB CAJ HOT LRB MLD BBQ GAR LEM TER HAW

BB CS HM CHZ RAN FF CAR CEL ROLSIDES

WHEAT

MILK

EGG

SOY

TREENUT

PEANUT

FISH

SHELLFISH

GLUTEN FREE

FOOD

ALLERGENS

SEASONIN

GS • Garlic Parmesan goes in the bowl and in the package (most used of the shakes)

• Cajun also goes in the bowl and in the package (used moderately)

• Lemon pepper goes in the package for traditional wings ONLY (used the least among shakes)

• Louisiana Rub go only in the bowl

FRY

CAJUN

LEMON PEPPER

PARMESAN

CHEESE

QUALITY PRODUCTSPart of becoming a successful brand is having consistency of products and image anywhere we have restaurants.

To accomplish this it is necessary at times to specify what products can be used to operate a Wingstop.

Some of these products are made exactly to our specifications and are only available for Wingstop.

These are Proprietary Products. There are also brand name products that either impact our flavors or image to the extent that we do not allow other products to be used.

These name brands are called Non-Replacement Products. We use different combinations of products from both lists to provide our guests with the quality food, superior guest experience and exceptional value they have come to expect since the beginning.