Pollo Campero, the fast-casual chicken concept with 90 units across the U.S. and another 270 worldwide, was recently featured on the restaurant startup and growth podcast “Corner Booth,” where it shed light on its journey from a small, family-owned restaurant in Guatemala to a franchise powerhouse in the chicken industry.
Speaking to the outlet, Pollo Campero managing director and chief operating officer (COO) Luis Javier Rodas explained what strategies have worked for the concept as it seeks to expand into new markets.
“Keeping product quality as your number-one priority is most important as you expand,” said Rodas. “But growth doesn’t work without building a solid team.”
Rodas also emphasized that Pollo Campero’s commitment to staff selection, training and overall development has allowed the brand to overcome significant challenges. Additionally, Rodas noted that all of its headquarters’ staff are involved in daily operations at the unit level, as he believes this ensures a deeper understanding of customer needs and preferences.
“The closer you are to your customer, the smarter you become,” he said. “Today, many restaurant operators grow for the sake of numbers, but we lead with passion and grow from the heart.”
Listen to the full conversation here.
Pollo Campero
SPONSORED
Luis Javier Rodas, the chief operating officer of Pollo Campero, believes that prioritizing product quality played a pivotal role in the brand's expansive strategy.
Pollo Campero, the fast-casual chicken concept with 90 units across the U.S. and another 270 worldwide, was recently featured on the restaurant startup and growth podcast “Corner Booth,” where it shed light on its journey from a small, family-owned restaurant in Guatemala to a franchise powerhouse in the chicken industry.
Speaking to the outlet, Pollo Campero managing director and chief operating officer (COO) Luis Javier Rodas explained what strategies have worked for the concept as it seeks to expand into new markets.
“Keeping product quality as your number-one priority is most important as you expand,” said Rodas. “But growth doesn’t work without building a solid team.”
Rodas also emphasized that Pollo Campero’s commitment to staff selection, training and overall development has allowed the brand to overcome significant challenges. Additionally, Rodas noted that all of its headquarters’ staff are involved in daily operations at the unit level, as he believes this ensures a deeper understanding of customer needs and preferences.
“The closer you are to your customer, the smarter you become,” he said. “Today, many restaurant operators grow for the sake of numbers, but we lead with passion and grow from the heart.”
Listen to the full conversation here.
Sign up for the 1851 Franchise newsletter to get our biggest stories before everyone else
By signing up, you agree to our user agreement (including class action waiver and arbitration provisions), and acknowledge our privacy policy.
No related articles found
