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Wingstop Promotes Anthony Cooke to Regional VP Position - Wingstop recently promoted Anthony Cooke to regional vice president of operations as the chicken wing chain continues to grow.
Wingstop Promotes Anthony Cooke to Regional VP Position

 

NewswireToday - /newswire/ - Dallas, TX, United States, 2006/08/08 - Wingstop recently promoted Anthony Cooke to regional vice president of operations as the chicken wing chain continues to grow..

   
 
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Wingstop, a leading chicken wing franchise known for cooked-to-order wings, has promoted Anthony Cooke to regional vice president of operations. Cooke has been with the company since 2005 as a franchise field consultant.

Possessing more than 20 years of restaurant industry experience, Cooke will be responsible for the Texas market and the Midwestern United States as well as all company operations. He will report to Wingstop Chief Operating Officer Bill Knight.

Cooke’s previous experience includes serving as vice president of operations for Hartz Restaurants, where he oversaw the chain’s day-to-day business activities. Cooke was also a successful multi-unit franchisee with Hartz. He has also served as a district manager with Church’s Fried Chicken, where he held profit and loss responsibility for a 46-restaurant market.

“Anthony has been a valuable member of Wingstop and he will continue to do a great job in this position amid a period of tremendous, dynamic and exciting growth,” said Knight. “With his tireless passion and profound understanding of the business, he will be a great face for our executive team, as he will spend the bulk of his time meeting with our brand partners and assisting their needs.”

Wingstop also announced it has promoted Scott Lack and Brad Williams to senior franchise business consultants. Each has been with the chain for more than two years. Williams is responsible for most of the Eastern United States, and Lack the Western United States.

“Both of these gentlemen are seasoned veterans who bring a breath and depth of knowledge that is recognized by all of their associates,” Knight said.

Wingstop’s signature bone-in chicken wings and boneless wings are cooked-to-order and available in nine proprietary flavors. There are no heat lamps, microwaves or holding bins in the store and as always, the bone-in wings are prepared fresh, never frozen. Side dishes are made from scratch and prepared daily in each location. Party platters are available for catered events such as office parties, family gatherings and sporting events.

About Wingstop
Wingstop offers restaurants with a nostalgic, aviation-themed atmosphere where the sole focus is on chicken wings. The chain now serves boneless wings that are made from 100 percent all-white meat chicken breast coated with a proprietary batter and breading. Wingstop features nine wing flavors, including Original Hot, Cajun, Atomic, Mild, Teriyaki, Lemon Pepper, Hawaiian, Garlic Parmesan, and Hickory Smoked BBQ. The wings are always made-to-order and served steaming hot. Customers can also choose from homemade side dishes: fresh-cut seasoned fries, bourbon baked beans, pearl potato salad, creamy cole slaw, vegetable sticks, rolls and assorted dipping sauces.

Wingstop has more than 550 restaurants either open or under development in 25 states and consistently tops industry growth rankings. Wingstop was chosen Festival Favorite Restaurant at the 2005 National Buffalo Wing Festival and their Cajun sauce took first place honors for the Best Creative Spicy Sauce in the festival’s blind taste test. In July 2005, Wingstop ranked number 13 in Restaurant Business’ Top 50 Growth Chains (ranked by percentage increase in units) and was ranked the number one chicken wing chain by Entrepreneur magazine in 2005. Troy Aikman, three-time Super Bowl champion and NFL Hall of Fame inductee, signed on as the chain’s national spokesman in 2003.

 
 
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Written by / Agency / Source: S. Bell, Inc. Public Relations

 
 

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Wingstop Promotes Anthony Cooke to Regional VP Position

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