Wingstop Restaurants Inc. Investor Relations
ESG - FLAVOR FOR GOOD
OVERVIEW
OVERVIEW
The Wingstop Way is a key to Wingstop’s success and includes a core value system of being Authentic, Entrepreneurial, Service-minded and Fun. This value system extends to our ESG platform as we serve our guests, team members and franchisees, shareholders, supplier partners and the communities in which we do business.
The Wingstop Way drives everything we do. With core values like
Authenticity, Service, and Fun, we bring our best to guests, team
members, franchisees, and communities. These values also guide our
commitment to Environmental, Social, and Governance (ESC)
practices as we grow responsibly together.
The Wingstop Way is a key to Wingstop’s success and includes a core value system of being Authentic, Entrepreneurial, Service-minded and Fun. This value system extends to our ESG platform as we serve our guests, team members and franchisees, shareholders, supplier partners and the communities in which we do business.
OUR FOCUS AREAS
Our flavorful food is amplified through strong supplier partnerships and robust quality practices.
Our restaurants and
operations are designed
with sustainability and potential environmental impacts in mind.
Our spirit of service propels the good work being done throughout our communities.
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FLAVOR FOR FOOD
At Wingstop, we are all about flavor, and serving craveable food that’s safe and high quality, follows animal welfare guidelines and is sourced from suppliers that comply with our elevated standards and code of conduct.
SUPPLY CHAIN
- Annual supplier audits performed in accordance with Global Food Safety Initiatives
- Temperature control and monitoring through all points of the supply chain
- In-market quality reviews to assess supplier performance
IN RESTAURANT
- Quarterly third-party QSC audits in each restaurant
- Food Safety certification requirements for each restaurant
- Food Safety training required for all restaurant team members
- Digitized checklists help ensure required food safety tasks are executed
All domestic poultry suppliers follow the National Chicken Council (NCC) Animal Welfare Guidelines. These guidelines cover every phase of a chicken’s life including hatching, on-farm, transportation and processing. These standards are subject to verification by both our internal FSQA team, which includes a PAACO (Professional Animal Auditor Certification Organization) certified auditor, as well as annual third-party audits to ensure these standards are adhered to.
We are proud to partner with chicken suppliers who meet the following animal wellbeing standards:
- Raised in climate-controlled barns, where chickens are cage-free.
- Temperature, ventilation and lighting controlled.
- Protected from adverse weather and predators.
- Full access to feed and water.
- Raised with proper nutrition.
- Minimizing stress prior to harvest.
Our supplier partners are an integral part of our business and this strong partnership helps us deliver on our commitments to operate with the highest standards of business conduct and deliver a high quality product to our guests. Our Global Supplier Code of Conduct was written to outline these standards and business practices that we require of all of direct and extended suppliers and ensures that all parties involved in our supply chain are consistent with our high standards.
Key components of this Code include:
- Quality, Health, and Safety
- Business Integrity
- Labor Standards
- Animal Welfare/ Sustainability/ Land Use
- Management Practices
All domestic poultry suppliers follow the National Chicken Council (NCC) Animal Welfare Guidelines. These guidelines cover every phase of a chicken’s life including hatching, on-farm, transportation and processing. These standards are subject to verification by both our internal FSQA team, which includes a PAACO (Professional Animal Auditor Certification Organization) certified auditor, as well as annual third-party audits to ensure these standards are adhered to.
We are proud to partner with chicken suppliers who meet the following animal wellbeing standards:
- Raised in climate-controlled barns, where chickens are cage-free
- Temperature, ventilation and lighting controlled
- Protected from adverse weather and predators
- Full access to feed and water
- Raised with proper nutrition
- Minimized stress prior to harvest
SUPPLIER CHAIN
- Annual supplier audits performed in accordance with Global Food Safety Initiatives
- Temperature Control and Monitoring through all points of the supply chain
- In Market Quality Reviews to assess supplier performance
IN RESTAURANT
- Quarterly third-party audits in each restaurant
- Food Safety certification requirements for each restaurant
- Temperature monitoring
- Digitized check lists help evaluate and reduce risk more effectively
100% Supplier Code of Conduct Acknowledgement — Traceability and
Mock Recall Exercises Foundational to our food safety ond quality practices is our Supplier Code Of Conduct, which helps ensures 011 porties involved in our supply chain are consistent with our high standards, as well as the ability to trace and recall any product within our supply chain.
Partnering with our supplier partners to progress dialogue on diversity and inclusion and leverage best practices. Click here to view the Supplier Code of Conduct
Our supplier partners are an integral part of our business and this strong partnership helps us deliver on our commitments to operate with the highest standards of business conduct and deliver a high quality product to our guests. Our Global Supplier Code of Conduct was written to outline these standards and business practices that we require of all of our direct and extended suppliers and ensures that all parties involved in our supply chain are consistent with our high standards.
Key components of this Code include:
- Quality, Health, and Safety
- Business Integrity
- Labor Standards
- Animal Welfare/ Sustainability/ Land Use
- Management Practices
All domestic poultry suppliers follow the National Chicken Council (NCC) Animal Welfare Guidelines. These guidelines cover every phase Of chicken’s life including hatching, on-farm, transportation and processing. These standards ore subiect to verification by both Our internal FSQA team, which includes a PAACO (Professional Animal Auditor Certification Organization) certified auditor, as well as annual third-party audits to ensure these standards are
SUPPLIER CHAIN
- Annual supplier audits performed in accordance with Global Food Safety Initiatives
- Temperature Control and Monitoring through all points of the supply chain
- In Market Quality Reviews to assess supplier performance
IN RESTAURANT
- Quarterly third-party audits in each restaurant
- Food Safety certification requirements for each restaurant
- Temperature monitoring
- Digitized check lists help evaluate and reduce risk more effectively
FLAVOR FOR PEOPLE
Our people are the foundation of our success and also our best flavor! Creating a culture of diversity and inclusivity, as well as employee engagement and integrity, are integral components of our business.
Diversity
56%
Board Diversity1
53%
Wingstop Leadership1
60%
Franchisee Diversity1
Workforce By Gender
Male
Female
Not Specified
Total Workforce
Male
Female
Not Specified
US Census
Exec./Sr. Officials
Professional
First/Mid-Level Mgrs.
Female
Exec./Sr. Officials
Professional
First/Mid-Level Mgrs.
Male
Race / Ethnicity
White
Black or African American
Asian
Hispanic or Latino
Amer. Indian / Native Hawaiian
2 or more races
Unknown
Wingstop
White
Black or African American
Asian
Hispanic or Latino
Amer. Indian / Native Hawaiian
2 or more races
Unknown
US Census
-
Source: 2019 US Census data, Wingstop EEOC report for 2023. Percentages for Wingstop are based on a total 1,203 Corporate team members with 603 or 50.1% female and 589 or 49.0% male
- "Diversity" is an individual who self-identifies as female or one who self-identifies as either an underrepresented minority or LGBTQ+
At Wingstop, we continue to foster a culture of diversity and inclusion through recognition and education throughout the year celebrating events such as Black History Month (February), Women’s History Month (March), Asian American and Pacific Islander (AAPI) Heritage Month (May), Pride Month (June), and Hispanic Heritage Month (September).
People development is something that we are passionate about! Through our Leadership Essentials Program, we offer support to new and current leaders, promoting Humble, Hungry, and People-Smart leadership in line with the Wingstop Way.
Our annual anonymous Engagement Survey helps drive workplace improvements and measures engagement. We are proud to have extended this survey to all restaurant team members for the first time in 2023.
81%
GSC Team member engagement
97
Leaders have completed Leadership Essentials Program
Through membership in industry alliances such as Women’s Food Service Forum and Multicultural Foodservice & Hospitality Alliance, we are able to aid our team members in their career growth and advancement.
Team Member wellbeing is a priority, with resources including a competitive benefits package, wellness events and reimbursements, paid parental leave, and 24-7 access to mental health resources through a third-party provider.
We are consistently certified as a Great Place to Work and have been one of the Best and Brightest Companies in Dallas-Fort Worth since 2017. Additionally, we were recognized by Newsweek as one of America’s Greatest Workplaces in 2024, by Franchise Business REVIEW as one of the Top Franchises for Women in 2024, and by QSR Magazine as one of the Best Brands to Work For in 2024.
Annual compliance activities include:
- Annual certification of Code of Business Ethics and Compliance
- Annual certification of Anti Bribery and Corruption Policy
- Annual Cyber Security Trainings with oversight by our CISO
Team members complete Ethics Training, Unconscious Bias Training, and Anti Bribery and Corruption training upon hire with refreshers throughout their Wingstop tenure
Employee awareness of Whistleblower Hotline, which allows team members to report anonymous concerns, with oversight by the General Counsel and an Independent Board Member
At Wingstop, we continue to foster a culture of diversity and inclusion through recognition and education throughout the year celebrating events such as Black History Month (February), Women’s History Month (March), Asian American and Pacific Islander (AAPI) Heritage Month (May), Pride Month (June), and Hispanic Heritage Month (September).
People development is something that we are passionate about! Through our Leadership Essentials Program, we offer support to new and current leaders, promoting Humble, Hungry, and People-Smart leadership in line with the Wingstop Way.
Our annual anonymous Engagement Survey helps drive workplace improvements and measures engagement. We are proud to have extended this survey to all restaurant team members for the first time in 2023.
81%
GSC Team member engagement
97
Leaders have completed Leadership Essentials Program
Through membership in industry alliances such as Women’s Food Service Forum and Multicultural Foodservice & Hospitality Alliance, we are able to aid our team members in their career growth and advancement.
Team Member wellbeing is a priority, with resources including a competitive benefits package, wellness events and reimbursements, paid parental leave, and 24-7 access to mental health resources through a third-party provider.
We are consistently certified as a Great Place to Work and have been one of the Best and Brightest Companies in Dallas-Fort Worth since 2017. Additionally, we were recognized by Newsweek as one of America’s Greatest Workplaces in 2024, by Franchise Business REVIEW as one of the Top Franchises for Women in 2024, and by QSR Magazine as one of the Best Brands to Work For in 2024.
Diversity
56%
Board Diversity1
53%
Wingstop Leadership1
60%
Franchisee Diversity1
Workforce By Gender
Male
Female
Not Specified
Total Workforce
Male
Female
Not Specified
US Census
Exec./Sr. Officials
Professional
First/Mid-Level Mgrs.
Female
Exec./Sr. Officials
Professional
First/Mid-Level Mgrs.
Male
Race / Ethnicity
White
Black or African American
Asian
Hispanic or Latino
Amer. Indian / Native Hawaiian
2 or more races
Unknown
Wingstop
White
Black or African American
Asian
Hispanic or Latino
Amer. Indian / Native Hawaiian
2 or more races
Unknown
US Census
-
Source: 2019 US Census data, Wingstop EEOC report for 2023. Percentages for Wingstop are based on a total 1,203 Corporate team members with 603 or 50.1% female and 589 or 49.0% male
- "Diversity" is an individual who self-identifies as female or one who self-identifies as either an underrepresented minority or LGBTQ+
Member of the Women’s Foodservice Forum, an organization dedicated to the advancement of female leaders in the food industry. Corporate partnership with Cristo Rey, which serves young men and women who would not otherwise be able to afford a private education. As a corporate partner, we are able to provide participation to students each year in an innovative Corporate Work Study program. Member of Multicultural Foodservice & Hospitality Alliance, which aids members build their cultural intelligence and advance their commitment to DEI
Annual compliance activities include:
- Annual certification of Code of Business Ethics and Compliance
- Annual certification of Anti Bribery and Corruption Policy
- Annual Cyber Security Trainings with oversight by our CISO
Team members complete Ethics Training, Unconscious Bias Training, and Anti Bribery and Corruption training upon hire with refreshers throughout their Wingstop tenure.
Employee’s awareness of Whistleblower Hotline, which allows team members to report anonymous concerns, with oversight by the General Counsel and an Independent Board Member.
Diversity
56%
Board Diversity1
53%
Wingstop Leadership1
60%
Franchisee Diversity1
Workforce By Gender
Male
Female
Not Specified
Total Workforce
Male
Female
Not Specified
US Census
Exec./Sr. Officials
Professional
First/Mid-Level Mgrs.
Female
Exec./Sr. Officials
Professional
First/Mid-Level Mgrs.
Male
Race / Ethnicity
White
Black or African American
Asian
Hispanic or Latino
Amer. Indian / Native Hawaiian
2 or more races
Unknown
Wingstop
White
Black or African American
Asian
Hispanic or Latino
Amer. Indian / Native Hawaiian
2 or more races
Unknown
US Census
-
Source: 2019 US Census data, Wingstop EEOC report for 2023. Percentages for Wingstop are based on a total 1,203 Corporate team members with 603 or 50.1% female and 589 or 49.0% male
- "Diversity" is an individual who self-identifies as female or one who self-identifies as either an underrepresented minority or LGBTQ+
FLAVOR FOR ENVIRONMENT
We are mindful of our footprint and the impact that decisions we make have on our environment. We design and operate our restaurants in an environmentally conscious way.
Each new Wingstop restaurant in the U.S. is designed and built in
an environmentally conscious way. Our kitchen equipment, including fryers, water heaters, and line refrigeration units, are ENERGYSTAR® or similar specification-rated. Additionally, all refrigeration is CFC and HCFC-free.
We also specify energy-efficient LED lighting in our restaurants, which
consumes only about ten percent of the energy required by incandescent lighting.
Our iconic metal wall finishes are made from 100% recycled materials and we utilize high efficiency rooftop units for all HVAC as well.
Wingstop partnered with a third party that calculated our emissions based on actual utilities data and, when necessary, allowable data estimates, in accordance with the GHG Corporate Accounting and Reporting Protocol. Scope 1 and 2 includes all company-owned and operated restaurants and the Global Support Center emissions coming from natural gas and electricity.
In analyzing our Scope 1 and Scope 2 emissions and comparing to restaurant peer data, we believe our average per restaurant emissions number is a noteworthy differentiator.
General Restaurant Size
Approx 1,700 sq ft
High Efficiency Equipment
Kitchen equipment is high efficiency and/or ENERGY STAR® rated
LED Lighting
Specified in restaurants
| 2023 (mtons CO2e) |
|
|---|---|
| Scope 1 Emissions | 2,001 |
| Scope 2 Emissions - market-based | 2,843 |
| Scope 1 & Scope 2 Emissions | 4,844 |
Average Emissions per Corporate Restaurant: 106
- Offer “no drink” and “no dip” options as opposed to automatic inclusion
- Through our grease recycling initiative, we recycled ~17M pounds of used cooking oil in 2023, which is equivalent to 1,750+ cars off the road each year
- Simple menu and operating model lead to minimal restaurant food waste
- Unveiled in November 2021, Wingstop has launched a new uniform program, which features an array of clothing made from recycled plastic water bottles. Since roll-out of this program, Wingstop has consistently used over 2.3 million water bottles each year for uniforms, thus diverting them from landfills.
- Restaurant to go bags are produced with post-consumer recycled content of at least 40%
- Completed a transition in 2023 for small dip cups, straws, and cutlery to polypropylene, a curbside recyclable substrate in most domestic municipalities
- Paper towels and napkins made with recycled fibers
- Removed all domestic packaging product in the supply chain with intentionally added PFAS
- Offer “no drink” and “no dip” options as opposed to automatic inclusion
- Through our grease recycling initiative, we recycle ~17M pounds of used cooking oil 2023, which is equivalent to 1,750+ cars off the road each year
- Each guest order is fresh, cooked to order and wings are hand sauced and tossed to maximize that flavor and high quality Wingstop experience!
- Unveiled in November 2021, Wingstop has launched a new uniform program, which features an array of clothing made from recycled plastic water bottles. Since roll-out of this program, Wingstop has consistently used over 2.3 million water bottles each year for uniforms, thus diverting them from landfills.
- Restaurant to go bags are produced with post-consumer recycled content of at least 40% Completed a transition in 2023 for small dip cups, straws, and cutlery to polypropylene, a curbside recyclable substrate in most domestic municipalities Paper towels and napkins made with recycled fibers Removed all domestic packaging product in the supply chain with intentionally added PFAS
- Unveiled in November 2021, Wingstop has launched a new uniform program, which features an array of clothing made from recycled plastic water bottles
- Since roll-out of this program, Wingstop has consistently used over 2.3 million water bottles each year for uniforms, thus diverting them from landfills
- Offer “no drink” and “no dip” options as opposed to automatic inclusion
- Through our Grease Recycling Initiative we recycle ~17M pounds of used cooking oil annually, which is equivalent to 1,750+ cars off the road each year
- Recycling at our GSC of single stream materials helped reduce landfill usage by 135 cubic feet
- *Based on 2022 Grease Recycling Initiative.
- Restaurant to go bags are produced with post-consumer recycled content of at least 40% Completed a transition in 2023 for small dip cups, straws, and cutlery to polypropylene, a curbside recyclable substrate in most domestic municipalities Paper towels and napkins made with recycled fibers Removed all domestic packaging product in the supply chain with intentionally added PFAS
- Restaurant carryout bags are produced with post-consumer recycled content of at least 40%
- Completed a transition in 2023 for small dip cups, straws, and cutlery to polypropylene, a curbside recyclable substrate in most domestic municipalities
- Paper towels and napkins made with recycled fibers
- Removed all domestic packaging product in the supply chain with intentionally added PFAS
- Unveiled in November 2021, Wingstop has launched a new uniform program, which features an array of clothing made from recycled plastic water bottles. Since roll-out of this program, Wingstop has consistently used over 2.3 million water bottles each year for uniforms, thus diverting them from landfills.
- Offer “no drink” and “no dip” options as opposed to automatic inclusion
- Through our Grease Recycling Initiative we recycle ~17M pounds of used cooking oil annually, which is equivalent to 1,750+ cars off the road each year
- Recycling at our GSC of single stream materials helped reduce landfill usage by 135 cubic feet
- *Based on 2022 Grease Recycling Initiative.
At Wingstop, we continue to foster a culture of diversity and inclusion through recognition and education throughout the year celebrating Black History Month (February), Women’s History Month (March), Asian American and Pacific Islander (AAPI) Heritage Month (May), Pride Month (June), Hispanic Heritage Month (September).
We launched the Leadership Essentials Program to support new and current leaders, promoting humble, hungry, and people-smart leadership in line with the Wingstop Way.
We launched the Leadership Essentials Program to support new and current leaders, promoting humble, hungry, and people-smart leadership in line with the Wingstop Way.
An annual anonymous engagement survey helps drive workplace improvements, and in 2023, restaurant team members participated for the first time.
Team member wellbeing is a priority, with resources including a competitive benefits package, wellness events, subsidies, and paid parental leave.
We are consistently certified as a Great Place to Work and have been one of the Best Brightest Companies in Dallas-Fort Worth since 2017.
Recycled Fryer Oil
For use in animal feed or biodiesel fuel
High Efficiency Equipment
Kitchen equipment1 is high efficiency and/or ENERGY STAR® rated
LED Lighting
Specified in restaurants
FLAVOR FOR COMMUNITY
A spirit of service is at the heart of Wingstop. We are dedicated to amplifying the flavor of our communities through service by focusing on environment, education, sports, food, and entrepreneurship. In addition, as needs arise among our community of team members, we strive to provide resources and aid to help them in their time of need.
-
Wingstop Charities began with the purpose of providing grants to local non-profit partners in communities where we operate. Through our Round Up program, guests are now able to contribute to the great work of these organizations, and we’ve been able to expand our funding capacity.
Through this growth, we’ve begun partnerships with No Kid Hungry and St. Jude Children’s Research Hospital so we can continue to expand our reach and impact and have been able to contribute over $6m to the community.
-
Through our Team Member Assistance program, we are able to provide aid to team members, funded by other team members, in their moments of need. In 2023, because of the generosity of team members, we were able to increase our assistance by 42%. We also have a Morrison Family Scholarship Program, which helps fund team member educational opportunities for first generation college graduates.
Click Here to learn more about Team Member Assistance
- Annually, our GSC team participates in an All Team Volunteer Day, most recently volunteering at Minnie’s Food Pantry and Special Olympics. Additionally, groups from our GSC can be found throughout the community volunteering with wonderful organizations such as North Texas Food Bank, Bonton Farms, Bryan House, and Dallas Children’s Advocacy Center.
Click on the logo above to know more.
-
Through our Team Member Assistance program, we are able to provide aid to team members, funded by other team members, in their moments of need. In 2023, because of the generosity of team members, we were able to increase our assistance by 42%. We also have a Morrison Family Scholarship Program, which helps fund team member educational opportunities for first generation college graduates.
Click here to learn more about Team Member Assistance
OUR IMPACT
-
GRANT PROAGRAM AWARDS
INCREASE 306% IN 2023
-
$3M Relief and grant funding provided to
communities and team members in need
Through wingstop charities and wingstop
Foundation
OUR IMPACT
-
GRANT PROAGRAM AWARDS
INCREASED 306% IN 2023
- Annually, our GSC team participates in an All Team Volunteer Day, most recently volunteering at Minnie’s Food Pantry and Special Olympics. Additionally, groups from our GSC can be found throughout the community volunteering with wonderful organizations such as North Texas Food Bank, Bonton Farms, Bryan House, and Dallas Children’s Advocacy Center.
OUR IMPACT
-
TEAM MEMBER ASSISTANCE INCREASED
42% IN 2023
OUR IMPACT
-
GRANT PROAGRAM AWARDS
INCREASE 306% IN 2023
-
$3M Relief and grant funding provided to
communities and team members in need
Through wingstop charities and wingstop
Foundation
OUR ESG JOURNEY
OUR PATH FORWARD
Focus areas as we aim to become a better global citizen and advance our sustainability efforts including:
Discover opportunities to minimize food waste by leveraging our partnerships upstream in our supply chain
Continue to foster and promote a diverse and inclusive environment within our organization. Focus on our hiring processes to continue to hire talent from a diverse pool
Committed to declassification of Board of Directors
with anticipated effective date of 2028
POLOCIES & REPORTS
ANNUAL REPORTS
- FY23 Impact Report
- Fy23 sash index
- Fy22 impact report
- Fy22 sash index
EMPOWER OTHER
- Human capital training and development policy
- Occupational health and safety policy
- Charitable contribution policy
EMBODY OUR ETHICS
- Ingredient safety and transparency policy
- Anima welfare & testing policy
- packaging sustainability policy
- Responsible sourcing policy
- Supplier code of conduct
- Climate change and emissions policy
- Water policy