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From Left: Damion McKenzie, Manager; Sasha Gordon and Michael Whyte, Cooks; Rojay Lalor, Cashier with Christopher and Marsha Morgan at the Oaklands Plaza WingKing outlet.
Certainly not. But the Morgans are approaching their expansion plans somewhat cautiously. “It’s not only going to be wings once we… move into a store that can facilitate growth in terms of product development,” Christopher said. “The dream is to be everywhere, and the plan is now beginning. We’re kind of taking our time, but we have wonderful opportunities, great options. Half-Way Tree is a great place. Portmore central is a very good place. We can’t go down there unless we’re ready though, can’t go to Cross Roads unless we’re ready.” In other words, the plan is not simply to have a number of small outlets all over the place, but to open facilities large enough where customers can enjoy a full dining experience. They are also focusing on further expanding the product range so that when opportunity knocks to go into other locations, they will be ready. “The plan
now is we want to have a larger centralized store in one of the major areas, like a Half-Way Tree, Cross Roads or New Kingston. It would be good to have that by early next year,” he added.
movements towards Portmore and the north coast, like going to Falmouth and then Ocho Rios and Mo-Bay. We’d set up in Falmouth and then provide for both regions on the north coast.”
“The dream is to be everywhere, and the plan is now beginning.”
‘Best New Food Innovation of the Year’ One interesting aspect of the Morgans’ success story is that neither Christopher nor Marsha has much experience in the culinary arts. However, Christopher spent many of his teen years working at Pizza Hut and other fast food restaurants overseas, even making it to a managerial post while “just goofing off.” But experience or not, he certainly knows his way around a kitchen, as demonstrated by the tasty success he has concocted in less than two years of operation. He has also won the 2011 Observer Food Award for ‘Best New Food Innovation of the Year’, which, he said, has helped to garner respect in the restaurant industry.
Capital is also an issue to consider. So far, the Morgans have managed to open both branches without taking a loan, using what they make from sales to run the business. They are hoping to continue this model when they start to open additional outlets. “We’ve been really demand-driven the entire time. We never went and invested millions of dollars and then started; we started over a period of time and saved and reinvested and saved, so it’s a blessing,” Christopher stated. “It would be good by summer to have
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