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The Filet Mignon of the Wing World

12/14/2015

The Filet Mignon of the Wing World

If your operators are not serving boneless wings, they’re missing an opportunity to make extra money while pleasing the other half of the crowd. Boneless wings are nearly half the cost of bone-in wings, but are typically priced the same as bone-in on the menu. Plus, just having bone-in wings on the menu can draw in a different customer, which adds incremental sales. It’s time to give boneless wings the credit they deserve as a moneymaking, crowd-pleasing menu option.

Adding Boneless Wings to the menu can entice new customers

  • Boneless Wings are actually one of the fastest growing chicken forms in the industry, growing faster than Bone-in Wings.  Boneless Wings +7.5% CAGR ’14-’18 vs. Bone-in Wings +5.1%1
  • In fact, 91% of Wing category growth came from Boneless Wings YE Feb ’15 vs ‘142

Adding Boneless Wings can boost operator wing margins

  • Operators generally price Boneless Wings the same as Bone-in Wings (even though they cost half as much3), and consumers are willing to pay
  • Boneless Wings can also shelter operators from margin deficits when Bone-in Wing prices increase

Visit TysonFoodService.com, PICs or contact your Tyson Food Service representative for more information and a special rebate to help your operators give boneless wings the credit they deserve.

1Technomic, 2015 Volumetric Study

2The NPD Group CREST® Servings

3Per piece and per estimated serving size, based on Tyson Price List official 7/12/15

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