Wingstop Created Thighstop to Respond to a Chicken Wing Shortage
Laura McQuarrie — June 22, 2021 — Lifestyle
Thighstop is the name of a new thighs-only virtual restaurant concept from Wingstop that responds to a chicken wing shortage and the rising prices of chicken wings. The bone-in chicken thighs are being introduced to seven cities in the United States and fans of Wingstop will be glad to know that the chicken thighs can be ordered in 11 flavors, just like the popular wings. Wingstop CEO Charlie Morrison says, "It’s really a strategic plan we have to utilize more parts of the chicken."
The chicken thighs can be ordered for carry-out at Wingstop's 1,400 US locations or conveniently ordered through delivery parter DoorDash. Just as Wingstop made chicken wings the focus of the plate, Thighstop puts chicken thighs front and center.
The chicken thighs can be ordered for carry-out at Wingstop's 1,400 US locations or conveniently ordered through delivery parter DoorDash. Just as Wingstop made chicken wings the focus of the plate, Thighstop puts chicken thighs front and center.
Trend Themes
1. Virtual Restaurants - The rise of virtual restaurants presents an opportunity for food businesses to expand their offerings without investing in brick and mortar establishments.
2. Alternative Protein Sources - The chicken wing shortage reveals a need for alternative protein sources to meet consumer demand and avoid price hikes.
3. Menu Diversification - Diversifying menus to include more chicken parts offers an opportunity for restaurants to address supply chain issues and keep customers satisfied.
Industry Implications
1. Restaurant Services - Virtual restaurants and alternative protein sources create new opportunities for companies that offer restaurant services and supplies.
2. Delivery Services - Virtual restaurants rely heavily on delivery partners, creating new opportunities for companies that offer delivery services.
3. Agriculture - The chicken wing shortage highlights the need for innovation in the agriculture industry to increase production and diversify chicken parts for commercial use.
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