|
|
 |
| |
|
Home > Franchises > El Pollo Loco
El Pollo Loco
In 1975, Juan Ochoa opened a roadside chicken stand in Guasace, Mexico, he called it El Pollo Loco. Ochoa served chicken the same way his mother did, hand-marinating using an old family recipe and flame-broiling. Over the next four years, Ochoa’s family opened 85 restaurants in Northern Mexico. The chain moved into the United States in 1980 with the first restaurant opening in Los Angeles.
El Pollo Loco has added tacos, burritos and salads to its menu, all featuring the Ochoa family’s chicken. In 1995, the chain entered into a joint venture with Foster’s Freeze to offer soft-serve treats at El Pollo Loco restaurants. El Pollo Loco offers a fresh, wholesome alternative to fast food. Treat yourself to the delicious taste of El Pollo Loco with their citrus-marinated flame-grilled chicken, served with warm tortillas, freshly prepared salsas and a wide selection of sides, or any of our signature entrees, including our Pollo Bowls, Pollo Salads, specialty burritos, quesadillas, tacos al carbon, taquitos and more.
El Pollo Loco are 50 percent lunch and 50 percent dinner during a14-hour operating day, They have the highest AUV, Average Unit Volume, of any combined franchised and company-operated chicken concept in the country operating from exclusive development territories.
El Pollo Loco has assembled a top tier team of experts in operations, training, marketing and development. From the day you begin working with them, through your development, grand opening and ongoing operations they'll be there to support your needs and growth. El Pollo Loco total investment varies from 465,000 to 670,000 US dollars, a franchise fee of 40,000 US dollars, an ongoing royalty fee of 4 percent, with a term of agreement of 20 years and Their ranking in the Entrepreneur Magazine Franchise 500 is number 400 in 2006. El Pollo Loco other awards include Franchise Times’ Top 200 Restaurants, Bond’s Top 50 Food Service Franchises, and QSR Magazine’s Top 50 Restaurants.
Back to Franchises
|
|
|
|
|
|
|
|