Buffalo Wild Wings has named Amy Smith its next director of culinary innovation, responsible for menu development and logistics for all new or improved ingredients, kitchen equipment and small wares.
Smith most recently was the director of culinary innovation for Logan’s Roadhouse, the Nashville, Tenn.-based chain of more than 250 casual steakhouses. In her 12-year career, she has overseen culinary development for casual- and fine-dining restaurants, as well as packaged-food companies.
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“At Buffalo Wild Wings, we’re committed to providing the best possible casual-dining experience for our guests, which means we’re constantly looking for creative ways to delight them with creative menu items for every palate,” Todd Kronebusch, the brand’s vice president of food and beverage experience, said in a statement. “Amy’s breadth of menu knowledge will help us take our approach to culinary innovation to the next level, and we are looking forward to her taking the charge in the development of new menu offerings that not only bring guests in but also bring them back.”
The Minneapolis-based casual-dining brand of more than 975 locations reported during its third-quarter earnings call that traditional chicken wings accounted for 20 percent of sales in the most recent period and that boneless chicken wings accounted for 21 percent of sales.
Buffalo Wild Wings’ company-operated and franchised restaurants operate in 49 states, Canada and Mexico. The brand plans to expand into the United Arab Emirates, Saudi Arabia and the Philippines next year.
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