Franchising Today - Winter 2017 - 56

POLLO CAMPERO®
www.campero.com / HQ: Dallas / Specialty: Chicken restaurants / Gustavo Duran,
vice president of franchising: "Our flavor is unmistakable and you can't get enough of it."

reaching out to a new broader base.
"We are mainstreaming the brand by
making significant marketing investments to stay true to who we are but
also deliver on guest drivers," Duran
says. "We want to be positioned as one
of the top three chicken brands in the
United States."

New Markets

Pollo Campero uses secret recipes in
its traditional hand-breaded, extra
crunchy and citrus-grilled chicken.

Growing on Flavor
Pollo Campero wants to bring its unique chicken further
into the United States through franchising. BY JIM HARRIS
Openings of new Pollo Campero® outlets in the United States attract long lines of customers. "People will stand in line for hours to eat
here," Vice President of Franchising
Gustavo Duran says.
Many of the people who line up to
eat Pollo Campero's chicken on opening day are natives of Central America
who grew up with the brand. The first
Pollo Campero - Spanish for "chicken
from the country" - location opened
in 1971 in Guatemala. There are more
than 300 Pollo Campero restaurants
around the world.
The taste of Pollo Campero's flavorful chicken is its main attraction to
its customers. "We have a unique fla56

franchising-today.com

WINTER 2017

vor, and that's what makes us different from any other brand specializing
in chicken in the United States - our
flavor is unmistakable and you can't
get enough of it," Duran says.
Pollo Campero uses a secret recipe
of herbs and spices to season its chicken both inside and out. Its restaurants
offer three chicken recipes: traditional
hand-breaded, extra crunchy and citrus grilled. All of the company's side
dishes are prepared in a kitchen, and
servers bring orders to diners' tables
on real plates and with silverware.
Since opening its first U.S. location
in Los Angeles in 2002, Pollo Campero has sought to satisfy the taste buds
of its Latin American customers while

In addition to being a major attraction for customers, the flavor of Pollo
Campero's chicken is also drawing attention from prospective franchisees.
"People have called us about opening
locations because they tried us and fell
in love with our chicken," Duran says.
One such franchisee is the owner of
what will be Pollo Campero's first location in Oklahoma City. The location
is scheduled to open early next year.
It is not unusual for a Pollo Campero location to have same-store sales
growth between 8 to 12 percent yearto-year. "We have 8- to 10-year-old
stores that are still growing, because
people continue to discover our flavor," he adds.
There are 75 Pollo Campero locations in the United States, including
restaurants in Texas, Nevada, California, Massachusetts, New York, New
Jersey, Maryland, Virginia, Minnesota, North Carolina, Florida, Arkansas,
Louisiana, Georgia, Rhode Island,
Louisiana and Illinois. Of those locations, 18 locations are franchises, with
the rest being corporately owned.
In addition to the Oklahoma City
location, a Pollo Campero franchise
location in Nashville is also opening
in 2018. The company is currently
negotiating franchise agreements in
California, Florida, Texas and Arizona. "Growth in the United States is
our major target for the future," Duran says.
Internationally, the company op-


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Table of Contents for the Digital Edition of Franchising Today - Winter 2017

Contents
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Franchising Today - Winter 2017 - 1
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