In this episode of the Restaurant Operator Podcast, podcast host Mandy Detwiler, editor Pizza Marketplace and QSRweb, chats with Blas Escarcega, VP of franchise development for Central American chicken chain Pollo Campero. Here, flavor is king and development is ripe for the picking. Escarcega, one of the first employees hired in the U.S., has been with the company for 18 years.
Pollo Campero began in 1971 in Guatemala, mostly in central America. It came to the U.S. in 2002 in Los Angeles and is still operating today.
"It has a historic following not only in Guatemala but now it's starting to resonate in the U.S.," Escarcega said.
Pollo Campero has had to work hard to differentiate itself from others in a chicken-heavy field. There's a lot of competition, but the brand has maintained its authenticity.
"We never forget our roots of the recipes that we've had as far as seasoning and the way that we prepare the food," Escarcega said. Using pressure fryers has given the chicken tender, unique flavors. They also want the customer experience to be unique.
To learn more about how Pollo Campero is standing out in a crowded market, watch the podcast in its entirety. Don't forget to subscribe for the Restaurant Operator Podcast for interviews with all the top restaurant brand interviews.
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