Dallas, TX–(HISPANIC PR WIRE)–May 7, 2007–After an unprecedented success in Latin America, U.S., Europe and Asia, Pollo Campero, the leading chain of chicken quick service restaurants from Latin America, has opened its first U.S. headquarters office in Dallas, as part of an ambitious expansion plan across the country. The new office is located at 5420 Lyndon B. Johnson Freeway, Suite 1375, Dallas, TX 75240.
Pollo Campero combines the best of a modern and comfortable environment up to international standards with quick warm-hearted service and quality chicken meals that appeal to consumers looking for unique and flavorful experiences. As part of the strategy to expand the restaurant chain in the U.S., Campero USA Corp. plans to open at least four company restaurants in 2007 and 15 restaurants in 2008. Franchisees are projected to open 15 new units in 2007. The expansion will also include the signing of about 12 franchises this year. The next openings will be in New York in June, Chicago in July and South Florida at the end of 2007. The company goal is to open 500 Pollo Campero restaurants by December 2012.
“After observing the tremendous popularity of our Pollo Campero restaurants in the U.S., we confirmed our belief that Americans crave the type of flavorful, top quality food that we offer,” said Roberto Denegri, President and Chief Operating Officer for Campero USA Corp., a subsidiary of Guatemalan-based Pollo Campero S.A. “Thus, we redefined our growth strategy to extend beyond our loyal Central American customers. We hired a team of experienced restaurant professionals to lead the development of the concept and created a base for our operations in the U.S. in order to facilitate our expansion plan
More than 30 Pollo Campero restaurants have opened to the public, surpassing sales expectations. Overall U.S. sales average $1,900,000 per restaurant per year. The rapid expansion has been due to Pollo Campero’s popularity with both general and Hispanic consumers. People in California, New York, Maryland, Texas, Virginia, Washington D.C., and Chicago have already given a hearty welcome to Pollo Campero. During the opening period, crowds have eagerly waited in line for hours to savor the restaurant’s distinctive, tender and juicy fried chicken–marinated and breaded with the Pollo Campero secret formula. Other popular dishes include the grilled chicken, marinated with exclusive flavors and prepared to ensure a delicious taste. Customers also enjoy the in-store breaded Chicken Strips (made from 100% chicken breast tenders), and the chicken wings in barbecue or hot sauce.
To accompany these delicious products, Pollo Campero has developed a special line of Campero sauces and side dishes such as the award winning Campero Beans, made from juicy pinto beans mixed in a rich combination of bacon, sausage, tomato, onion and flavorsome seasonings. Other favorite sides include the Spanish Rice, a combination of seasoned rice and vegetables and the crispy Tostones, a traditional dish made from fried plantains, as well as the sweet plantains, French fries, coleslaw and mashed potatoes. Pollo Campero is also known for its personalized, friendly service.
Denegri added, “As America’s palate is becoming increasingly sophisticated and adventurous, Pollo Campero will have even more opportunities to bring some of our quality, Latin-flavored food offerings and affordable prices to leading U.S. markets.”
About Pollo Campero
Founded in Guatemala in 1971, Pollo Campero has more than 227 restaurants in 10 countries around the globe: in North, Central and South America, Europe and Asia. Serving more than 75 million dishes per year, Pollo Campero generates employment to more than 7,000 people. Pollo Campero is expanding in Latin America, the U.S., Asia and Spain. Pollo Campero is a responsible corporate citizen that demonstrates its commitment to the communities it serves by making systematic contributions in the fields of education, health and nutrition.