By Nick Fosberg   |   August 4, 2014

Hi it’s Nick Fosberg here with another great idea for making huge sales from boneless wings this football season. I talked to my vendor before thinking through this in the past and share some huge insights for bar restaurant owners.

Here’s what you’ll also learn by watching this video:

  • How to get past the “50-Cent Wings” specials that only break even.
  • What’s the little secret to make your wings less expensive and better tasting?
  • How to turn one phone call into a mind-blowing way to save money.

And don’t forget:

If you’re at all in doubt, watch this testimonial interview with Terry Owen of Scotland Yard Pub in Rochester, New York.

Here’s the video’s full transcript:

Hello and welcome to another episode of Bar Owner TV. In my last video I talked about how to set up a profitable bar restaurant football promotion and how stand out from your competition. If you haven’t seen that yet, I suggest you watch it after this video.

Today I’m going to talk about How To Make A Killing Selling Boneless wings during the football season. If you’re already doing what I’m going to talk about today, then you know how profitable this is, if not this is going to make you thousands of more dollars each and every month.

There’s 2 ways of preparing boneless wings. You can buy them already breaded and ready to be thrown in the fryer or you can make them homemade.

I called my vendor a few days before this video to get pricing from her and she said that the average cost per oz for ready to go boneless wings is anywhere from 30 to 35 cents per oz. The price we pay for a random case of chicken breasts is only .10 cents per oz!

That’s a HUGE difference in price and profit when you start thinking about the thousands of wings that go out the door. I see bar owners all the time doing .50 cent wings where they are pretty much breaking even or even losing money. If you were to buy a case of random chicken breasts and cut them yourself, you’d make about .25 cents on average per wing when you cut them into 1.5 to 2 oz portions.

Now there is more labor cost in doing them yourself, but it’s minimal. My cook can cut a 50 pound case within 30-45 minutes and so can anyone else. It’s simple. You take the breasts, cut them into strips about half inch wide and then cut them so they’re 1-2 inches long. Pretty simple.

So not only are you going to save a ton of money but your wings will taste and look better. I can guarantee you that.

The way we bread them is we dump them in beer and then put in a dry batter and then dip right into the fryer. They come out lightly breaded, golden yellow, and full of flavor. One of the biggest complaints I always have when I have boneless wings at another bar / restaurant is the wings have too much breading and not enough chicken. Doing it this way, you’re getting a lot more meat than breading, which is what people want.

So if you’re not preparing your own boneless, get on the phone and call your food rep. Tell them you want pricing on a case of random chicken breasts. This means they will come in all different sizes which is always why you can get them so cheap. Don’t ask for 5oz or 6oz. You want random for better pricing and you do want bigger chicken breasts because it makes the prep work easier and faster.

Before I go, within the last month or two have you sat down to think about new ways to get customers in your doors or how to increase your sales and profits? Did you come up with a action plan to take your business to the next level?

Nick Fosberg

Nick Fosberg is known as one of the highest paid, marketing and promotional consultants in the bar & restaurant industry and he owns 2 bar / restaurants in the Chicagoland area. He's famous for creating some of the highest grossing digital marketing promotions in the history of the bar & restaurant business..... without spending a penny on marketing. All done through e-mail & Facebook posts. 

Click here to get a free copy of my latest book.

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