Training Wingstop

training and development

1. TRAINING AND DEVELOPMENT PROGRAM

2. WELCOME TO THE WINGSTOP FAMILY! We’re excited to have you on board at Wingstop and look forward to assisting you in becoming a successful Wingstop Operator and a Wing Expert. 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!

3. 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.

4. MISSION STATEMENT Wingstop Provides Quality Products with a Superior Guest Experience at an Exceptional Value...EVERYDAY!

5. WINGSTOP GOAL TO GET AND KEEP THE GUEST.

6. 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

7. Who’s who, for you NAVEED SEEJO ANKUR FRANCIS DINKAR WICKY DEN JOHN

8. CHICKEN WINGS CLASSIC STRIPS BONELESS

9. CHICKEN WINGS CLASSIC Specifications • Detipped • Disjointed • Not Breaded/ Unbattered Storage • Stored between 34 - 40°F • Rotated using FIFO

10. CHICKEN WINGS CLASSIC 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.

11. CHICKEN WINGS CLASSIC 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.

12. CHICKEN WINGS 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 BONELESS

13. CHICKEN 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

14. 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. BONELESS WINGS CHICKEN STRIPS

15. 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. BONELESS WINGS CHICKEN STRIPS

16. sides Fries Cole Slaw Baked Beans Rolls Veggies Sticks Ranch Cheddar Cheese Honey Mustard dips

17. 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”

18. sides Cole 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.

19. sides Baked 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

20. 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.

21. WINGSTOP TOP GUNS BOMBARDIER NAVIGATOR PILOT WINGMAN GUNNER COOKS CLASSIC WINGS COOK BONELESS PRODUCT AND FRIES SAUCE, SEASON & PACKAGE DIRECT GUEST CONTACT PARATROOPER PREPARATION & ASSISTANT EXPEDITER AND QUALITY CONTROLLER

22. PILOT 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.

23. NAVIGATOR 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.

24. BOMBARDIER 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.

25. GUNNER 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.

26. WINGMAN The Wingman’s primary responsibility is to; SAUCE, SEASON & PACKAGE our made to order chicken products (traditional & boneless) to Wingstop’s and to each guest’s specific requests. 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.

27. PARATROOPER 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.

28. FLAVORS Lemon Pepper Garlic Parmesan HOT SWEET BOLD ZESTY Hickory Smoked Barbeque Teriyaki Hawaiian Atomic Mango Habanero Cajun Original Hot Louisiana Rub Mild

29. HOT FLAVORS

30. ATOMIC Our 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!

31. MANGO HABANERO The first bite is sweet. But then the heat turns on. If you like Mango Habanero, try Hawaiian!

32. CAJUN All the flavor of Original Hot, but with extra spice. If you like Cajun, try Lousiana Rub!

33. ORIGINAL HOT Traditional American Buffalo-style flavor. A blend of cayenne peppers with a spicy vinegar base. If you like Original Hot, t ry Cajun!

34. LOUISIANA RUB A dry rub of cayenne pepper and garlic spices shows off the crispiness of the chicken. If you like Louisiana Rub, try Lemon Pepper!

35. MILD Perfect for when you want a traditional wing with just a little bit of heat. If you like Mild, try Teriyaki!

36. BOLD FLAVOR

37. HICKORY SMOKED BARBEQUE Big, bold flavor that’s smoky and sweet. If you like Barbeque, try Mild!

38. ZESTY FLAVOR

39. LEMON PEPPER An American favorite. Our unique blend of crisp citrus and black pepper flavor. If you like Lemon Pepper, try Mango Habanero!

40. GARLIC PARMESAN Strong and tasty garlic + rich cheese. Two simple ingredients make one satisfying wing. If you like Garlic Parmesan, try Lemon Pepper!

41. SWEET FLAVORS

42. HAWAIIAN Thick and sweet with a refreshing hint of pineapple. If you like Hawaiian, try Barbeque!

43. TERIYAKI Sweet and Soy. It’s low on heat, but not on flavor. If you like Teriyaki, try Garlic Parmesan!

44. CLASSIC WHEAT MILK EGG SOY TREENUT PEANUT FISH SHELLFISH GLUTEN FREE FOOD ALLERGENS ATM HAB CAJ HOT LRB MLD BBQ GAR LEM TER HAW

45. BONELESS WHEAT MILK EGG SOY TREENUT PEANUT FISH SHELLFISH GLUTEN FREE FOOD ALLERGENS ATM HAB CAJ HOT LRB MLD BBQ GAR LEM TER HAW

46. BB CS HM CHZ RAN FF CAR CEL ROL SIDES WHEAT MILK EGG SOY TREENUT PEANUT FISH SHELLFISH GLUTEN FREE FOOD ALLERGENS

47. SEASONINGS • 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

48. QUALITY PRODUCTS Part 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.