The Mag
Please join me in welcoming the broadcast CEO and Co-Founder with Wing Zone Mr. Matt Friedman. How are you, man?
Matt Friedman
I am wonderful. So, is it Lee and Stone or Stone and Lee?
Stone Payton
Oh, no, I get top billing, Stone and Lee.
The Mag
I founded the business, but he gets top billing.
The Mag
I am the marketing guy. What can I say?
Matt Friedman
They're both great radio names.
The Mag
Are they?
Well, Matt, before we get too far into things about Wing Zone and tell us about your business. How are you serving folks?
Matt Friedman
Well, we are a fast-casual restaurant that focuses on some amazing wings in 17 different flavors. We don't call them sauces at Wing Zone, we call them flavors. And there's about 80 Wings Zones and the entire chain, and that we are based here in Atlanta, and I started the company with my fraternity brother in 1993. So, 26 plus years ago, amazing.
The Mag
And then you started it as was a kind of a goof, or like you were like, hey, let's make a wing business. Or did you say hey, let's make some wings? And these are good and other people like them?
Matt Friedman
You know, truthfully, it was a complete gamble. We had no experience no knowledge. We were passionate about starting a business and felt that wings were a great fit for the market we were in which is in Gainesville, Florida.
The Mag
Right? a college town. And at the time was this early in the wing evolution.
Matt Friedman
It was so early in the wing evolution that you couldn't get a wing in Gainesville, Florida, I like to always relate it back to some dollar amounts of menu pricing t we paid. So currently, it's super bowl week. 2020. a case of chicken wings from a wholesale perspective is about 90 bucks. And how many wings is that? That's about 250 wings in a case. So, in 1993, it was an $18 case. So, it was just it was the good old days where people were was an inexpensive food people loved it. And that's what people got so attracted to it. Now it's a different beast.
The Mag
How did you come up with like, how to cook them at that time, he didn't have that experience?
Matt Friedman
A lot of trial and error. I mean, ultimately, you know, it's we didn't have the internet or, you know, YouTube videos to watch how to how to make a great Food Network. But I think part of it was I grew up in Long Island, New York, but had had a lot of family in upstate New York in Buffalo. So as a kid growing up, I used to go up there and just devour wings. So, wings were a thing there were only in upstate New York, it wasn't kind of the 1980s.
The Mag
Really, so it's in the 80s it became a thing, but it was kind of just very regional, very local in that area.
Matt Friedman
That is correct. The only place probably in the world where you get your authentic buffalo wings was in upstate New York probably in the 70s and 80s. And then it eventually kind of caught on and I mean listen, I've created a business and a brand about it. And people are just fanatical about winning.
The Mag
And then at the time when they when it first started were wings, they were fried and then the sauce was placed on it afterward.
Matt Friedman
So, everyone wants to know kind of what the secret recipe is and making great weaknesses. And I'm going to tell you the simple recipe, okay, yeah, you take a great, good size wing.
The Mag
That's the beginning though because you got in some places, and you don't get that so there you were in a bad place right.
Matt Friedman
there you are, but bigger is not always better. Just good size, meaty wing, fry that sucker up for about 10 minutes no breading. So, this is kind of the authentic Buffalo Wing, right? And then post-cook you're tossing or shaking in your favorite flavor or sauce.
The Mag
And that could be dry or wet flavoring.
Matt Friedman
Correct that wings and we have 17 flavors that we have a brand-new flavor launching next week but of our 17 lineups. We have three dry rubs and they've really become popular.
The Mag
And then it's always fried though.
Matt Friedman
So, in our model, it's always fried. Now there are some concepts that we'll do maybe baked or grilled or smoked, but you know in we've just stood true to kind of how wings were created wings really were created. In 1965 was the first order of wings was ever created.
The Mag
There were just wings like, people have been cooking chicken forever.
Matt Friedman
Yeah, they didn't know what to do with wings, they used to throw them away, really. And it happened the anchor bar in Buffalo, New York. And it's a great story if you get a chance to kind of just read up on it and, and they had nothing left in the kitchen except these wings. So, there was like very little stuff on the shelf. People were hungry late at night. So let me put these wings in a fryer, put some instead, the only thing we got to put on these things is hot sauce. And the wings were so hot that they needed something to cool it down with when they were eating it. So, then they said, well, we have blue cheese salad dressing. And that's where the whole thing of hot wings with blue cheese came from.
The Mag
And then that probably has beer sales.
Matt Friedman
That's a horse. Kidding me.
The Mag
And then the rest is history. Yeah. So now, when you were with your partner in Gainesville, you were in school at the time, or he was graduating. Now I was in my final year of school. And you said okay, college was great, but let's do our own thing. Let's not try to get a job. Let's make our own job.
Matt Friedman
Well, somewhat, I mean, we ended up borrowing some money from our parents, my parents lent me $15,000 out of my business partner, his parents let them $15,000 it was a tremendous amount of money back then.
The Mag
To do whatever you wanted. Like he had a blank page to say, okay, whatever business you want.
Matt Friedman
No, it was more like we want to start this chicken wing restaurant, we found this old beat-up close down restaurant that we said we can rent pretty cheap.
The Mag
So that was the only thing on the list of businesses to start with chicken wings
Matt Friedman
Restaurant
The Mag
Reto was going to be a restaurant.
Matt Friedman
And then we started to evaluate kind of the market demands. The cool thing about the Wings Zone model is it even to this day, it's stayed very simple. We're in major college, and urban tight markets, we do delivery, we're open late at night, we focus on one core product. And so, in Gainesville, in 1993, there was a crazy demand for delivery and wings.
The Mag
And then you were able to satisfy that. So, how'd you get delivery down so quickly? That's the challenge for a lot of brands.
Matt Friedman
It absolutely isn't. And for 26 plus years, we've been doing our own delivery. Instead of all these, you know, third parties that are out of the woodwork. Probably our experience came from Adam, my business partner who worked for Domino's Pizza, as a delivery driver in college. So, he's like, I got this down. I'm like, Well, I'm the wing guy. Let's come up with this great business model. It's pretty intense that we have been great friends and business partners for such a long time. And but you are here in Atlanta, we are both here in Atlanta, we do very different things for the company. So, I'm really more into, you know, sales and marketing.
The Mag
Evangelizing the brand.
Matt Friedman
Yeah, I'm the face of the company. And he's the brains behind it.
The Mag
And then, so every day, he's kind of the operations and making sure that the wings are going where they gotta go.
Matt Friedman
I probably I mean, we have a team of people now I mean, in our office here and our, you know, who we have working for us, we have nine people. Some of them do different things, marketing, accounting, Operations Training. So, Adam and I really are the leaders of the company and hoping it goes in the right direction as it has been.
The Mag
Now at what point where you like, okay, I think we can franchise this.
Matt Friedman
That's a wonderful question. I think we opened five of our own restaurants all in the state of Florida. And we opened our sixth store in Atlanta brought us to Atlanta and Georgia Tech. And once we kind of got to that point, we said, we really have something going on here. We had learned each time, everything from location from service from how to train people, and we just got down to a point where like, we got something here. But I think at the end of the day, what really occurred was people were very intrigued by the business model, and what we were offering, and they kept coming to us saying I love your concept. How do I how to invest in this?
The Mag
I get one of these wherever I am. So now when you weren't getting for what was the first location outside of Gainesville?
Matt Friedman
So, we had opened up our second location in Gainesville.
The Mag
So, you had to in Gainesville to geographically had to decide how the right amount just kind of got feel.
Matt Friedman
Whoever the cheapest rent, I think.
The Mag
It’s very scientific. And then you were like, at some point you said Orlando, which is like two, three hours away
Matt Friedman
Two hours, we kind of drew the circle. Orlando was two hours; Tallahassee was two hours. So, it's good to base to be able to hit certain markets and, and really, we're going after big schools. So, we had Florida State, and we had UCF in Orlando. And it was kind of the model that we kept rolling.
The Mag
Right? And then so when you were hiring that first person that you couldn't kind of keep your eye on them. What was the house feel about that?
Matt Friedman
Oh, listen, we, I really believe that when you're starting a business, you need to be as hands-on as possible. And we live that even to this day. So, we would move to the particular market.
The Mag
So, you've moved to Orlando prepared to Orlando, you were running the show,
Matt Friedman
I'd bring my best manager with me, mentor them, really kind of watch over them and be there for anywhere between six months and a year until things were really rocking, and then move on to the next one, I was a road warrior.
The Mag
So, for the first few years, you were living for six months or so in every market and you were kind of hopscotching around the area.
Matt Friedman
I was a single guy with a van,
The Mag
A guy in a van and wings, the sweet smell of wings trailing behind. So, then that got you to eventually become here. At some point, though, you had to trust other people to do this, right?
Matt Friedman
Of course, yeah, I think that you know, we, we were strategic and kind of bring on the right person. I think the smartest thing we did was Adam and I moved to Atlanta, we had a small office, two rooms, and a reception area. And we hired a really good office manager that kind of helped us get organized, but we were the one selling it, training it. But each step of the way, we brought in some talent. And that's important as well, I think I think your talent and experience are key, especially when you're not an expert in the business.
The Mag
So now Was there anything that happened that you looking back you go, you know, what, that was kind of that got us to another level? Can you look back? And
Matt Friedman
You know, I, I do, I think that there's been two snapshots in time that were monumental for our business and our growth. Number one was the first franchise we ever opened, which was in Tuscaloosa, Alabama, in 2000. So just about 20 years ago, was a huge success. And I think, you know, if it wasn't, it could have just all crumbled. So, we had the right franchisee in the right market, who was really like, just a, you know, he followed kind of the system and was just passionate about it. So, you know, people want to validate and see how others are doing before they jump in. So that was a huge opportunity
The Mag
for now, did you get a lot of people to land on that person, or did that just kind of was serendipity? It all just kind of worked out.
Matt Friedman
You know, he was a young guy that just was like us. And he's like, I love this, and he was just passionate about wings and but didn't have any restaurant experience. But we really looked at it like market proximity to where we were to work.
The Mag
And worst-case scenario, you can drive over there and, and fix anything that needs to be fixed.
Matt Friedman
Yeah, I think it's important to, you know, to stay somewhat close to home, you know, drivable if you had to get there and, in a few hours, to check it out. And then the other big thing for us was, and people thought we were crazy to do it was in 2010, we opened our first international store. And we went down to Panama, in Central America. And Panama, ultimately, was a great testing ground for us because it's like the United States. But it's obviously a different language. It's a different culture, so to speak.
The Mag
And isn't that a different palette?
Matt Friedman
Um, you know, they follow a lot of the American stuff. I mean, it's if you've ever been down there to Panama City, Panama, I mean, it's similar to Miami or some, you know, Caribbean type of area. And we had great success. In fact, we're just this spring will be opening our 20th store in Panama. Wow. So, it's been a phenomenal run down there. And we are just known as kind of the wing spot in Panama.
The Mag
Right? And then is it run by? Is it kind of a master franchise? Or is it that you have 20 individual people running things?
Matt Friedman
Yeah, so, we have one franchise, E down there who's what we call an area developer. So, they own and operate about half of their units, and then they franchise to other people, the other remaining ones?
The Mag
Now, how does your growth book right now? Is this like, Are you in a high growth mode at this point?
Matt Friedman
I think we're in a really smart strategic growth mode. I think it's really about quality over quantity. I think for us, you know, we're opening about five to six domestic new restaurants a year, mainly franchised. And then International. It's about 10 to 12. So, for our type of business, opening about 10 different 15 new units a year is a perfect number that keeps us flowing and revenue growing. But listen, it's a competitive landscape out there. You know,
The Mag
There's a lot more chicken choices in today's world than there were when you started.
Matt Friedman
Absolutely. I mean, I will tell you the business back in the day was simpler. I mean, it was just a, just a different beast, so to speak. Your consumers are demanding right now. There's nothing wrong with that, but you have got to be on your game, I really believe that if you're just an average business, you will struggle you better be great, or pretty darn close to Great.
The Mag
Now, what is the profile of your ideal franchisee? You know, you, you have a 25-year-old guy that's hungry, that's going to make it happen in their college town.
Matt Friedman
We love it. I mean, we follow
The Mag
Still can get a franchise.
Matt Friedman
You know, I think the problem is, it's just gotten more expensive, but we're still a modest investment compared to others. So, to open a Wing Zone franchise is, is about $300,000 to get your doors open. So, you need probably 75 to 100,000 liquids, so that 25-year-old guy may not have that it's not easy to get.
The Mag
That this parent might buy him a job.
Matt Friedman
That's true. That's true. But you know, when your skin when it's your money on the line, you're going to protect it and make sure that it's handled properly. But ultimately, we really look at candidates based on geography experience, and something that we just are as important as to like, do they fit our culture? And you know, we're not a public company, we're not we don't really answer to some large investment group. I mean, it's Adam and myself, we're a very profitable company, privately owned no debt. So ultimately, it's really is this person the right fit for what we're doing?
The Mag
Right? It's Do you want to hang out with them at the franchise meeting?
Matt Friedman
You know, it's an interesting statement, because I think you it Listen, it's a business relationship, but you develop a relationship more than that. I mean, you learn about them, their family, their hobbies, what they like to do, and you should want to enjoy spending some time together.
The Mag
Right? And right now, at this stage, are you getting people that are buying multi-units? Are you looking for that type of person, rather than the person that hey, I'm from? Auburn? So, I'm going to put one in Auburn? And I'll be the Auburn guy.
Matt Friedman
Yeah, you know, I think that for us, we have really gone after the single unit, I'm gonna kind of be the wing, the Wing Zone, the hometown hero, right, and just kind of that local business person, I think if, if we look at what we've done internationally, and some other things, that's where we've gotten bigger groups involved, where they buy a country, develop it, and they're more experienced in that side.
The Mag
So right here in the US, you're finding that person that wants to be the guy in his college town.
Matt Friedman
Yeah. And we like that. I mean, we really like that individual relationship, that local business person, and someone that we really can kind of work closely with,
The Mag
and you're still aiming at a college town, right?
Matt Friedman
college towns are still a big focus of us, of ours,
The Mag
How many college towns are there?
Matt Friedman
Ah, there's probably we've selected that if you looked at major college markets, with 10,000 students or more, there's over 400 that are viable for us. Now, some of it’s geographically driven, like we're really trying to grow in a certain geographic area, which is the southeast us about a seven to eight-state region. So, then you kind of, you know, narrow down. I think the Catholic college campuses are different than what they once were, there's a lot more options on campus for students. We've actually opened for wings zones on campuses through some of the universities so we kind of have played in that arena a little bit as well.
The Mag
And then for you, is it like the occasion is that mostly late-night weekends? Like you know, Superbowl obviously, like big events? Is that kind of the rhythm of the business?
Matt Friedman
Yeah, you know, I think Listen, it's the core product is wings, right? It's a mess of your product. It's not really the office environment. I mean, we're not you know, right. It was beautiful. You guys can't see this, but this 75-story building, these guys have the penthouse.
The Mag
Exactly. The world below us. It's amazing.
Matt Friedman
So, you know, for us, I don't know what the question was again?
The Mag
The question was, are they in a college town that are still kind of viable?
Matt Friedman
Yeah, I mean, listen There's, there's it's a captive audience. They're there in wanting their need of convenience. College students are lazy people. So, when you can bring it to them, they love it.
The Mag
Is there in Wing Zone that has some beer? It's all to go right?
Matt Friedman
It's really all to go take out a delivery we do dine in, but we're not a sports bar or that type of model. So, you got to think of us almost like the Domino's Pizza or Jimmy John's of wings.
The Mag
Right? So, it's meant to be either to go or pick up to go. It's not meant to be consumed there.
Matt Friedman
I mean, right, I think less than 10% of our overall revenue is consumed on-site.
The Mag
So then, do you do they have a kind of liquor license to get a beer and wine license? I
Matt Friedman
I mean, we have a handful of restaurants that’s not really the core parts. I mean, it's really like, I'll have a beer and, you know, all my foods getting Well, my foods being cooked. I mean, we're cooked to order concept, which people I think do appreciate. Sometimes we got to educate people, that's gonna be about 10 to 12 minutes for your order.
The Mag
Right? It's not just sitting there waiting for you
Matt Friedman
No, and that's just not what we do.
The Mag
That's another point of differentiation, right?
Matt Friedman
We think so. I mean, I think that it's really just an education piece would be like, What? Why does it take 10 to 12 minutes? Well, we're cooking the food you order,
The Mag
right? That's how long it takes, do you want it faster, better, you know,
Matt Friedman
I'm with you.
The Mag
And then, for you, the evolution of the menu hasn't been that dramatic.
Matt Friedman
More on flavors, I think flavors is just such, we're passionate about it. We'd love innovation and trying new things. So, when we first started, we had two flavors, it was like mild and hot, then it became five. And then now we have 17, we have four new flavors being launched in 2020. We try things and see what sticks and what doesn't and, and some of that stuff. So, I just to me, that's been a big focus of ours. We've expanded it to the wing category, so to speak, I mean, boneless wings have become a big thing. Although, for all the listeners out there, it's not a T-boned way more. It's more of a chicken breast chunk. But we just in August of this year, we launched a new product called the thigh wing, which is phenomenally successful. Start meat. Start me on bone, right looks like a wing. Tastes like a wing. It's really high. And it's half the price of wing
The Mag
Wow. So now you're, you're going to slowly get the whole chicken in there, right?
Matt Friedman
You know, I mean, we do tenders, original wings, and thigh wings.
The Mag
So, what's left, you got the neck, the beak. They call them pause, pause. So now for you What's been the most rewarding part of this adventure?
Matt Friedman
Oh Man, I've never worked for someone in your life in my life, you're on the unhirable, I'm unhireable if I don't make this go, long term I'm gonna be you know.
The Mag 23:07
Living back in that band.
Matt Friedman
That band. So, I love the challenge of this business. I love the relationship that we developed with key suppliers, our team in Atlanta, our franchisees, but some people are just born to be entrepreneurs. I just, I really believe it. And I think it started at a young age with me with just being very competitive in school, and relationships and sports. And I treat the business as just a competition. And I want to be better than the next guy. And you have an opportunity to kind of create your own future.
The Mag
And then for that person that's thinking about getting into franchising, maybe for the first time and is considering a Wing Zone, what's your pitch to that person?
Matt Friedman
I'd say to them, we're truly your business partner. We're not going to do it for you, but we'll do it with you. The fact that the two founders are still involved in the business 26 plus years later, has something to say about it. And it's going to be a lot of hard work. Like you're gonna bust your butt, right?
The Mag
It's not I think that's a misconception. They think oh, I'm gonna get a franchise. So then I just show up and then I put that sign-up and then, you know, build it and they will come and
Matt Friedman
Yeah, I mean, it's franchising is a phenomenal business model. I mean, it really is it's a proven track record, but it is not a guarantee. It gives you a better probability of success. And I think that that is why it is for most people. Now if you're a true entrepreneur Like you want to create your own things and you want to make your own decisions and maybe franchising is not for you.
The Mag
Right and that's part of the vetting process it's got to work for both of you.
Matt Friedman
It is I mean you know, we're not innovative in this that we put on Discovery day or franchise day where we invite people in to learn about it but we look at it like they're coming to look at us we're looking at them It may be a great fit it may not be I tell everyone that comes to see us in Atlanta that I just want your time here to be very valuable and for you to leave here saying that was a great experience, even if we don't do anything together. Because I think those relationships are important. Listen, we've said many times to people this isn't the right fit for you. Like and I think some of it is we'll ask people like you people person do you like to go you know, go to mixers and set up a tradeshow booth to promote your business are you a late-night person you know and like well you know I like to read books and you know to go to bed at eight o'clock and I don't really like people well then you shouldn't be in hospitality.
The Mag
kind of you can cross that out and that's part of it for the budding entrepreneur the budding franchisee they don't know what they don't know you know; they see a lot of people having success it looks kind of easy maybe from the outside, but they don't realize what it requires in order to kind of pull it off and to be successful.
Matt Friedman
Without question I mean listen business ownership is not for everyone and I think the one thing that was said to me a long time ago that I just have lived by is as a business owner you are the last to be paid and sometimes that could be an enormous amount of money and sometimes it could be nothing but you know you're in the chain of command you know you're gonna pay your people your suppliers you know your taxes your landlord and I think sometimes people look at it like well I'm the owner so I need to be paid first you need to put yourself last
The Mag
Right? And it takes kind of that service mindedness in order to be successful in your business and that's what you know you're
Matt Friedman
gonna fall in I'm going to tell you I mean it's amazing with social media and most restaurant owners You know, they're not big fans of Yelp and I think Google's a little more realistic with their review sites but in general, like you know, people have bad days right. And you know, it's like if you have a bad day or people didn't show up or you know, you know, what's hitting the fan? It's like man, I'm not only to have a bad day, but I'm gonna get blasted because I had a bad day.
The Mag
Right, and it's public. Well, I'll never forget this my favorite restaurant review they gave him one star because it was so crowded, they couldn't get in.
Matt Friedman
I would love that I actually think I think it's funny to respond to people like we respond to all of our reviews, and we try to make it a little comical like you know, we have a table for you ready you know you know come on in and you know 10:30 in the morning or something but
The Mag
won't be ready but it's a double-edged sword because people do look at those they do.
Matt Friedman
I mean, I truly do I mean, I do and, it’ll be interesting to see how that plays out over time.
The Mag
Well, I think that people are becoming more educated and they're taking the kind of with a grain of salt you know you look at the one-star you look at the five stars yeah wow, I don't know if I believe that or not you know, cuz sometimes it's your competitor just sitting there like Okay guys, this what we can do to give all of our competitors one star, I mean, people are gaming the system constantly.
Matt Friedman
There's no doubt and that's why I think like there's a little bit of a shift on the online review kind of portals call it you know, Yelp is kind of its own independent, you know, review site that they want you to advertise with them and play some of the games. I think that Google's more just like let's just give the people the facts. And then you got your social media sites like your own Facebook, of course, people that are on your Facebook sites that are fans of yours and follow you. They're gonna say good things, right? So, it's kind of a skewed deal.
The Mag
But is that part of the evolution of when you started the company there wasn't social media at that now is that part of the offering, you have to kind of help the local person
Matt Friedman
You have to I mean, you know, it's about engagement and we do a lot as a brand. Even at the local level. We're posting and putting up content, probably every other day, both on wings zone sites and local franchise pages, but we encourage our franchisees to localize it. So, if we're like next week, we're rolling out a new flavor called Nashville Hot barbecue. So, it's a kind of a spin of Nashville Hot With a little bit of Southern barbecue and it's, it's phenomenal so we're going to be promoting the heck out of that we've done kind of a countdown on, you know, different social media sites but then franchisees need to embrace it like come on in today and get you to know 10 thigh wings with our new flavor for you know 750.
The Mag
So, then you give them kind of ammunition, but they have to do that kind of socialization in their local market.
Matt Friedman
I mean, we really encourage it I'm not gonna say everyone does it, but we really support it if they're really enhancing what's being put out there from our side,
The Mag
but everybody in the network wins when you're when everybody's doing it.
Matt Friedman
Yeah, and I think it's important to I really believe that your engagement on social media is all about local content. So, you know, we may say that we have a new flavor coming out and it's cool but what is that? How does that how's it affected locally? Right? How's that affect the person in Tuscaloosa like make it more local doing this event or you know we're having a special at our store today so I think that it's social and engagement is still very important that we have somewhat of a younger customer base so there you got to make sure you're on the right platforms for.
The Mag
them right well if somebody wanted to learn more and a start Wing Zone in their college town or anywhere else in the country or the world now at this point well what's the best way to find you guys.
Matt Friedman
So I'm obviously the internet is amazing I mean, you know obviously going to wingzonefranchise.com you can go to wingzone.com to really check out our consumer site. There's a tremendous amount of articles on there we're going to be posting this great interview on there so people can kind of do their research I think it's important to like study it, understand it, visit a restaurant, look at competitors do your homework, right? But I think that you know, really it starts there and then you're getting on the phone and talking to us and meeting with us as important and we're real people.
The Mag
and I mean like he said it's unusual to have the people who started still be around 26 years later I mean, that's a great achievement. Congratulations.
Matt Friedman
Thank you. We were very proud of it and I think that we're still very passionate about the business you know, every day we get up is a new challenge new opportunity. You know, got a new restaurant opening next week in Charlottesville Virginia later this later in February, we have a new restaurant opening in New Orleans, so all that stuff is just I love that I live for that stuff.
The Mag
And then if you're going to put your Super Bowl order in or order early right because there's so many wings there's
Matt Friedman
only so many wings we will accommodate you, but we do kind of these 15-minute kinds of blocks where if you call ahead we'll say you know come between 6:15 and 6:30 and you'll be in and out and probably 10 to 15 minutes so it's we kind of have a whole system associated with it. Wings are still the number one Super Bowl food. It's the ultimate TV viewing party food we start preparing for Superbowl even really in the fall, but it really ramps up right after the New Year.
The Mag
Wow. And then you can go to wings on comm to put your local order and you can
Matt Friedman
you can order online you can order on our app. Man, we're running some great Superbowl specials even.
The Mag
Get that new flavor for the soup now.
Matt Friedman
No, its launch has been postponed.
The Mag
Man, so it’s a tease well I got to wait for.
Matt Friedman
So, we still have 17 other choices so
The Mag
Valentine's Day I gotta wait to for Valentine's Day again.
Matt Friedman
I think I think you'll find something you like, or you seem like a team guy anyway.
The Mag
Nashville Hots is pretty good. Well, thank you, Matt, for sharing your story today. And one day maybe you'll let Adam out and he can talk on the radio
Matt Friedman
Now he's locked in his cube in the base creating excel, spreadsheets.
The Mag
Good stuff. Well, thank you again for being part of this Jeff. Great job. Thanks.
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