Franchising Today - Winter 2017 - 57

POLLO CAMPERO®

Full staff training occurs a week before opening and includes sessions covering the company's history, procedures and cultures, Loza notes.
Loza and Meshram offer troubleshooting and support
to franchisees both over the phone as well as in person.
"We offer a very extensive support program that is comparable to other franchises," Meshram says.

Future Growth

Pollo Campero's goal is to be positioned
as one of the top three chicken brands
in the United States.

In addition to its recently opened franchises and new
franchise agreements, the company added to its corporate holdings in October, when it acquired 13 franchise locations in California. The locations' former owners were
retiring after 15 years of successful operations there.
Ultimately, Pollo Campero is targeting 500 stores
across the country, with at least 65 percent of those being
franchisee owned.
"We want to open eight to 10 corporate locations a year
in the United States while also making a huge effort to
promote our franchise business," Duran says.

erates in Guatemala, El Salvador, Ecuador, Nicaragua,
Honduras, Spain and Italy. The majority of the company's restaurants outside of the United States are owned
by either the company or a master franchise organization
that operates several sites. The company also engages in
joint ventures with franchise owners.

Store Support
Pollo Campero seeks experienced franchise operators in
the United States who have a passion for its brand, understand the company's food and culture, and are willing to invest time and money in their business. The company works with multi-unit operators of other brands as
well as prospective owners who would operate just one
or two units.
The company assists franchisees both before, during
and after a new location opens. This includes assisting
owners and real estate brokers with finding an ideal
store location. Once a location is found, Pollo Campero works to analyze that site's sales potential based on
factors including demographics and customer mobility.
This research is provided to prospective franchisees.
After approving a new location, Pollo Campero's franchising team - which, in addition to Duran, includes franchising consultants Milind Meshram and Jose Loza - will
provide site design assistance.
New franchise training of franchisees and store managers begins three months before a new location opens.
WINTER 2017

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Contents
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Franchising Today - Winter 2017 - Cover2
Franchising Today - Winter 2017 - 1
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