![]() In other words, the chain is ready to reset and modernize in what Acoca called an “Acceleration Agenda.” The El Pollo leader said the company will have more information about the journey during its Q1 earnings recap later this year. by 2023.Īnd as El Pollo begins this year, CEO Bernard Acoca said the brand is eyeing the next stage of evolutionary growth. For more information, visit us at 2018, El Pollo Loco set forth a “Transformative Agenda” that intended to digitize how it goes to market, refine off-premises efforts, streamline operations, and reinforce bonds with communities.Īll of those changes still fuel El Pollo’s goal to once again reach 5 percent annual unit expansion in the U.S. El Pollo Loco continues to grow and evolve, nourishing connections to tradition, culture, and one another through fire-grilled goodness that makes us feel like familia. ![]() Since 1980, El Pollo Loco has successfully opened and maintained more than 485 company-owned and franchised restaurants in Arizona, California, Colorado, Nevada, Texas, Utah, and Louisiana while remaining true to its Mexican-American heritage. El Pollo Loco is renowned for its handcrafted food, an innovative blend of traditional Mexican cuisine and better-for-you eating, that Los Angeles is known for. To view the entire lineup of Loco Burrito Grillers and place an order today, download the El Pollo Loco app or visit and be sure to sign up for Loco Rewards™ to reap the loyalty benefits.Įl Pollo Loco (Nasdaq:LOCO) is the nation’s leading fire-grilled chicken restaurant with a mission to bring people together around food, family, and culture in the communities it serves. Loco Burrito Grillers are available at El Pollo Loco restaurants systemwide from now until February 22. ![]() “We look for any opportunity to give homage to our Mexican heritage in our new LTOs, and these Grillers are the perfect combination of authentic flavors rolled into an exciting new dish that can only be found at El Pollo Loco.” “The R+D team had so much fun bringing Loco Burrito Grillers from the test kitchen to the El Pollo Loco menu,” says Vice President of Research and Development Heather Gardea.
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