Pollo Campero introduced its new global brand platform and modern restaurant design debuting in Guatemala and El Salvador with plans for remodels and new openings across the U.S. and around the world.
Summit Innovations is proud to announce the first-ever drive-thru live ranking technology, with the launch of the Summit Pure Timing System’s Dynamic Ranking platform for Pollo Campero.
Pollo Campero is now live ranking results across three nations. The competition launched with the Guatemala, El Salvador, and now the U.S.
This advanced platform enables the three countries to compete and compare drive-thru operations live across the nations, sparking great competition between the three countries.
Americans’ love affair with ethnic food doesn’t seem to be ebbing. The number of various cultures’ restaurants continues to grow as diners seek new flavors and ingredients from around the world.
According to data from global market research firm Mintel, four in every five Americans who ate out in March 2012 dined at an ethnic restaurant. More than half of them dined at one of the nation’s three largest ethnic restaurant types: Chinese, Mexican, and Italian.
Now that many domestic brands are looking overseas for growth opportunities—and with Americans’ taste for ethnic flavors continuing to grow—international quick-service and fast-casual chains are expanding their presence in the U.S. The many up-and-coming operators offer stiff competition to myriad U.S. chains, including those in the chicken, Asian, baked goods, and sandwich categories.
Houston, Texas–area Pollo Campero restaurants invite customers to take their taste buds on a trip through the exciting tastes and flavors of Latin America with the introduction of bigger, bolder menu items.
Famous worldwide for authentic Latin fried and grilled chicken, Pollo Campero now offers restaurant guests more choices, more Latin ingredients, and more signature flavors to its menu, from satisfying tacos and handmade empanadas to new Latin Mixes that will satisfy each guest’s taste for a Latin food adventure.
When Lawrence, Massachusetts, entrepreneur and adventurist Richard Travers was just 21, he left his native Boston to explore the world. While studying and working in Costa Rica and Panama, he was introduced to the signature Latin flavors of Pollo Campero. It is a taste he plans to share later this month.
Travers is opening his own Pollo Campero restaurant on June 20 at 195 Lowell St. in Lawrence, Massachusets.
When the federal menu-labeling law goes into effect this year, restaurants with 20 or more locations will need to provide calorie counts on menus and menuboards. Experts say the calorie shuffle presents a good opportunity for restaurants to reevaluate their menu strategy and menuboard design, two elements that, if done right, should soften any blow from the labeling mandate.
Some operators are uncertain of the consequences of the menu-labeling law. Many fear that customers, when presented with a 900-calorie sandwich on the menu, might suddenly lose their appetite for fast food.
Interbrand Design Forum rebranded Latin chicken chain Pollo Campero with a new unit in Webster, Texas, recently.
Two other locations are expected to open in the Houston area by the end of the year. Each location will be 2,380 square feet.
“Pollo Campero is a huge hit in Central America, but it needed to be brought to the U.S. in a bigger and more relevant way,” says Tom Kowalski, vice president of design, Interbrand Design Forum.
In a bold move by the world’s largest Latin chicken restaurant chain, internationally famous Pollo Campero today announced a modern iteration of its world class brand. Designed with the U.S. consumer in mind, the never-before-seen Pollo Campero restaurants will debut in the Houston area later this month.
The company will begin opening initial locations in the fourth quarter with the first restaurant opening in Webster, followed by a location on Washington Ave. and a third slated for Missouri City, Texas. Each location will be 2,380 square feet.
Quick serves could be poised to step up their franchising efforts as soon as the credit market thaws and while available real estate remains cheap. Some experts say that minority-franchisee recruitment will be a particular area of focus, as franchisors pursue the value minorities bring to customer relations, new product innovation, and new markets.