Pollo Campero, the Guatemalan-born quick-service restaurant known for its fried and roasted chicken, has named industry veteran Julio Sánchez CEO of its U.S. business, effective immediately. The company thanks outgoing chief operating officer Luis Javier Rodas, who concluded nearly 26 years with CMI on Oct. 16, for his contributions to the brand’s growth in the U.S.
With more than 25 years of experience, Sánchez has led operations, franchising, development and transformation across North America, Latin America, the Caribbean and Europe. Most recently, he served as chief operating officer of CKE International (Carl’s Jr.), and previously held leadership roles at Pizza Hut, Burger King and Church’s Chicken, where he successfully introduced brands into new markets and drove strong same-store sales growth.
As CEO, Sánchez will lead the next phase of profitable growth for Campero USA, initially focusing on improving operational excellence, accelerating same-store sales growth, increasing brand awareness and elevating the guest experience to bring the Campero flavor to even more consumers across the United States. His appointment comes as the brand grows beyond 150 U.S. restaurants and works toward continued U.S. expansion.
Known for his hands-on style, Sánchez leads from the restaurant floor, staying close to the team members, franchise partners and guests who shape the experience every day.
“Julio combines deep operational expertise with sound business judgment and a proven record of delivering results. He is the right leader to guide Campero into its next stage of growth,” said José Gregorio Baquero, global CEO of CMI Foods.
Pollo Campero was founded in Guatemala in 1971 and is part of Corporación Multi Inversiones (CMI), a family-owned company with 106 years of history.
“I was immediately drawn to Campero’s heritage, sense of hospitality and, of course, flavor,” said Sánchez. “As we bring Pollo Campero to more communities across the U.S., I’m committed to putting our restaurant team members and guests at the forefront to ensure a memorable experience every time they come to our table.”
