Industry News | November 29, 2007
Pollo Campero Rolls Out Grilled Chicken in U.S.
Customers love Pollo Campero’s less-greasy fried chicken, but also wanted a delicious grilled alternative.
“Our strategy has always been to offer the best chicken in town. Our traditional fried chicken is enough to deliver this promise in Latin America. For the U.S., we have strengthened the concept with the introduction of a superior grilled chicken product line,” said Roberto Denegri, president and COO, Campero USA.
The citrus-infused grilled chicken is in the last phase of operational validation at Pollo Campero and has been tested successfully in different regions of the country. It is now set for its national debut.
“After searching for years for a recipe for grilled chicken that is as good as our traditional Pollo Campero fried chicken, we are delighted to introduce this product line. By making both available, our customers know that we listen and care about their needs and wishes,” said Rodolfo Jimenez, EVP of business development, Campero USA.
Grilled chicken will fly into the Boynton Beach, Fla. restaurant when it opens later this year, and into all U.S. locations in 2008. The tropicalized flavor is a blend of lime and orange juices, prepared with red bell peppers, rosemary, oregano, cilantro and Campero’s own blend of secret ingredients.
“The launch of our grilled chicken comes at a perfect time to support our goal of opening 500 units by 2012,” said Denegri. “There are fried chicken brands and there are grilled chicken brands. Since the introduction of our grilled options, Pollo Campero is both--a great chicken brand with a Latin twist.”
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