Pollo Campero Franchise Information

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ABOUT POLLO CAMPERO

  • How much it costs
  • Why Pollo Campero? Why Now?
  • What Sets Pollo Campero Apart?
  • Why the Fast Casual Chicken Industry?
  • Why You?
  • Why Do Franchisees Love the Brand?
  • The Investment
$1,287,250 – $2,491,500
Start-Up Cost
$40,000
Initial Franchise Fee
5%
Royalty

* This information is not intended as an offer to sell, or the solicitation of an offer to buy, a franchise. It is for information purposes only. Currently, the following states regulate the offer and sale of franchises: California, Hawaii, Illinois, Indiana, Maryland, Michigan, North Dakota, Oregon, Rhode Island, South Dakota, Virginia, Washington, and Wisconsin. If you are a resident of or want to locate a franchise in one of these states, we will not offer you a franchise unless or until we have complied with applicable pre-sale registration and disclosure requirements in your state. Figure reflects the average annual gross sales for 77 Pollo Campero Restaurants (60 corporate and 17 franchise) in the system that were open in the United States during the measured period from January 1, 2021 through December 31, 2021, as published in Item 19 of our June 13, 2022 Franchise Disclosure Document. Of these 77 restaurants, 32 (41.5%) had higher gross sales during the reported period (9, or 52.9%, of franchise restaurants and 23, or 38.3%, of corporate restaurants). The financial performance representation contained in Item 19 of our June 13, 2022 Franchise Disclosure Document, also includes the average and median annual gross sales information (1) separately for all franchised Pollo Campero Restaurants, and (2) separately for all company-owned Pollo Campero Restaurants as well as median annual gross sales for all Pollo Campero Restaurants, in operation in the United States during the referenced period. A new franchisee’s results may differ from the represented performance. There is no assurance that you will do as well and you must accept that risk.

 

Pollo Campero started in Guatemala in 1971, and now 50 years later, its dedication to high quality and flavorful chicken recipes hasn’t changed. Now, 20 years after successfully launching in the U.S. and building primarily corporate restaurants, Pollo Campero has proven its concept works, and demand for its food is larger than ever. 

“The growth potential of Pollo Campero is really exciting,” said Blas Escarcega, director of finance and administration with Pollo Campero. “We’re in a great position right now. The brand  has been experiencing same-store sales growth the last four years, which is really due to our focus on service, our new business model — which has been extremely profitable for all of us — and the fact that when a customer puts our food in their mouth, they love it. There’s a passion behind this brand. The restaurants that are in the United States are performing very well, and we’ve taken great care to build a team capable of supporting the level of franchise investment that’s necessary to grow the brand. It’s a very exciting time to be a part of Pollo Campero.” 

As a result of Pollo Campero’s simplified business model and innovative menu, the fast-service restaurant has gained a huge crossover audience. After four years of same-store sales increases, entrepreneurs are rushing to join a brand that’s delivering something different.

Not all chicken franchise brands are created equal. Few brands have the legacy, flavor profile, built-in customer base and proven ability to enter new markets with ease like Pollo Campero.

Pollo Campero’s crossover appeal is a big win for its franchise owners. Its exceptional brand recognition from consumers with ties to Latin America, and its flavor accessibility to those without,  is a strong differentiator as the franchise ramps up in the U.S., where Hispanic people are projected to reach 30% of the total population by 2050. 

Franchise owners won’t have to start fresh with their customer base. They’ll have the ability to make sales immediately upon opening and expand on their existing customer base. 

“The demographics of Pollo Campero have changed,” said Fernando Palarea, director of sourcing and supply chain with Pollo Campero. “Yes, you have our legacy customers who will drive hours to Pollo Campero, but the reality is we’ve seen more of this crossover consumer than ever before. This is anyone from Hispanic consumers who didn’t grow up with the brand but understand what we are, to other demographics who might not even be able to pronounce the name! When they finally try it, they say, ‘This is so unique, and I’ve been eating fried chicken all my life, but I’ve never had anything like this before.’ We’ve done a lot of innovating to ensure that we can attend to the expectations and needs of guests from all over – and we’ve surprised ourselves. We thought it might be limiting to be a Latin brand, but we’re much broader than what we expected. If you’re a true chicken lover, you will fall in love with the product, and you will come again and again because the reality is so huge.”

Nine out of 10 customers purchase chicken regularly, according to the National Chicken Council, and Americans consume more than 65 billion chickens every year. 

According to IBISWorld.com, the fast food chicken restaurants industry has grown to $59.4 billion in 2023.

Chicken is outpacing every other category in the quick-service restaurant industry. It’s even surpassing American mainstays like pizza and burgers. 

The market size of the Fast Food Chicken Restaurants industry in the US has grown 8.1% per year on average between 2018 and 2023. Chicken franchises are growing at a faster rate than other concepts, and they’re a far more stable investment.

Pollo Campero wants savvy entrepreneurs to help bring their restaurants to new markets. Potential investors should be financially qualified and a good cultural fit with the drive to follow Pollo Campero’s proven business model and share the experience with the community in their chosen territory. 

Franchise owners should share Pollo Campero’s core family values and commitment to community, serving others and giving back. Pollo Campero franchisees are exceptional leaders for their teams who always treat customers and staff with kindness and respect. 

Franchisee Richard Summers points to three overarching reasons for his multi-unit success with Pollo Campero: Passion, people and profitability. 

“There’s a passion for this brand in the U.S. that’s really catching on,” Summers said. “Pollo Campero internationally is well-known, especially in Central and South America, as the only brand that sells both grilled chicken and fried chicken on the bone. So we have a loyalty from the Central American people, particularly, that is phenomenal. It’s a crazy phenomenon that I didn't understand until I saw it with my own eyes.” 

Summers pointed to the brand’s Dallas team, which runs U.S. operations. 

“They have an in-depth understanding of the brand and how to communicate with franchisees,” he said. “I'm on the national advisory council, and we have open forums with the leadership from time to time to bounce around ideas. That's been great. The people element was a big draw for me and my wife.” 

Finally, Summers said Pollo Campero’s profitability sets it apart. 

“This brand has the ability to produce sales on par with any of the best QSRs,” he said. “The business model also really works for us. My wife runs the operational part of the business, and I run the financial side. The quality control is very high, and we work hard to keep it to that standard.”

Over the past few years, Pollo Campero has optimized its business model, innovated the menu and expanded its support infrastructure. This franchisee-forward approach, along with the brand’s rabid fanbase, allowed Pollo Campero to see an impressive four consecutive years of same-store sales increases, including a record-breaking year in 2020, despite the challenges of the pandemic.

Initial investments range from $1,287,250-$2,491,500*. For more information, visit https://camperofranchise.com/.

*To see the brand’s full reported financials, please reference Pollo Campero’s 2023 Franchise Disclosure Document. 

Executive Q&A

Pollo Campero Hatches Strategy to Reach 250 U.S. Locations by 2026

Luis Javier Rodas, Managing Director and COO, Pollo Campero

Pollo Campero, the iconic Latin American-born QSR chicken brand with 350 locations around the world, is looking to accelerate U.S. growth by partnering with new franchisees to hit its goal of 250 locations by 2026. 1851 Franchise caught up with Pollo Campero’s Managing Director and COO Luis Javier Rodas to learn more.

1851 Franchise: What inspired the Pollo Campero brand?

Javier Rodas: Pollo Campero was founded in 1971 in Guatemala. We have 350 locations worldwide, including Guatemala, Italy, Honduras, El Salvador, Ecuador, Mexico, Spain and the U.S., where we are currently expanding our franchise footprint.

But our humble beginnings started with a prized family recipe — our citrus-flavored fried chicken — that sets us apart from the competition by offering an overlap of quality and flavor, with proprietary recipes and unique sides, like yucca fries, plantains and Latin coleslaw. 

It’s that combination of complex, flavorful food made fresh with craft and fresh ingredients, and a recipe passed from generation to generation, that resonates with so many of our guests.

After more than 50 years, family is still central to the Pollo Campero culture, and it’s visible in every aspect of our business — from the families we feed to the communities we serve; our support of St. Jude’s Children’s Research Hospital to our entire franchise family, many of whom are immigrants who want to build on the incredible legacy of the brand. 

1851: Why the chicken QSR segment?

Rodas: Everyone is trying to get into the chicken category right now. The QSR chicken segment continues to outpace the rest of the industry, reaching over 30 billion dollars last year. It’s something the pandemic is likely to accelerate, as people are increasingly more focused on their health and view chicken as a healthier alternative to beef. By some estimates, people in the U.S. are eating almost twice as much chicken as they ate in the 1970s. And now, as “cooking fatigue” is setting in after more than a year of home cooking, Americans are happy to let someone else make their dinner, just as long as it’s chicken. 

1851: What makes the Pollo Campero brand stand out in the industry?

Rodas: Bringing families together is a theme at Pollo Campero, where family-sized meals can be shared for dine-in, take-out or drive-thru. 

We have very dedicated customers with a very high ticket price. Our customers spend a lot more money with us than most other brands.

The average ticket at Pollo Campero is between $23 and $25, more than twice as much as the average QSR transaction of $10.99, according to ??Delaget’s 2020 QSR Operational Index.

In addition, Pollo Campero’s operational model has proven successful for hundreds of franchisees in markets around the world. 

Pollo Campero offers an opportunity to get in on the ground floor of a brand with a huge international following and proven model of success that’s now moving into the American market. Franchise investors who get on board now will have the opportunity to establish multi-units in key territories. 

In the QSR industry, there are not a lot of brands with both millions of fans and wide-open territory.

1851: What are some of the milestones in the brand’s history that have led to its success?

Rodas:

2002: arrived in US

2017: significant brand evolution that streamlined our operations and business model while strengthening our brand and positioning to broaden our appeal

2019: digital overhaul with rollout of completely revamped digital experience: new ecommerce platform, new Pollo Campero app with brand new loyalty program, delivery via Campero ordering channels, third party integrations

2020: thrived during the pandemic as we focused on elevating off-premise and omnichannel convenience while taking care of the health and safety of our team members and guests

1851: Who is the typical Pollo Campero customer?

Rodas: Pollo Campero enjoys a loyal following among the U.S. hispanic population. Not only is our family-centric story impactful for them, our nostalgic food brings them right back to the kitchens where they grew up, eating the kind of nourishing, home-cooked meals that evoke a powerful, multi-sensory memory of family. 

But our wholesome, flavorful menu and family-sized portions offer broad appeal, and our existing U.S. locations enjoy a diverse customer base. At a time when Americans are increasingly looking for more adventure in the food they eat, our deep, rich flavors that come from using only the freshest ingredients, bold spices and proprietary recipes offer a unique, healthy and delicious meal option.

1851: What does an ideal Pollo Campero franchisee look like?

Rodas: We look for people who are experts in their local markets, have a passion for customer service and a growth-oriented mindset — investors who have the vision, capability and thirst to open several restaurants. 

As a family-owned organization with family values as a central aspect of our culture, it’s very important for us to partner with people who are able to live those values within their organization. 

1851: What’s next for Pollo Campero?

Rodas: With a goal of reaching 250 U.S. locations by 2026, we are currently focusing our efforts on opening new locations in the southeastern region of the U.S., including Florida, Georgia, North Carolina, South Carolina and Tennessee. We also have our sights set on multiple locations in Arizona and Nevada, as well as expanding in Minnesota, New York and New Jersey.

The initial cost to open a Pollo Campero franchise ranges from $887,250 to $2,126,500*. That includes a franchise fee of $40,000*. For more information, please visit: https://camperofranchise.com/

*To see the brand’s full reported financials, please reference Pollo Campero’s Franchise Disclosure Document (updated June 7, 2021).

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