Restaurant Operator Podcast
In an episode of the Restaurant Operator Podcast, Mandy Detwiler of Pizza Market and QSRweb interviews Blas Escarcega, VP of franchise growth for Pollo Campero. Escarcega, an 18-year veteran and one of many first U.S. staff, discusses the Central American hen chain’s progress since its 2002 U.S. debut in Los Angeles.
Could 27, 2025
On this episode of the Restaurant Operator Podcast, podcast host Mandy Detwiler, editor Pizza Market and QSRweb, chats with Blas Escarcega, VP of franchise growth for Central American hen chain Pollo Campero. Right here, taste is king and growth is ripe for the selecting. Escarcega, one of many first staff employed within the U.S., has been with the corporate for 18 years.
Pollo Campero started in 1971 in Guatemala, principally in central America. It got here to the U.S. in 2002 in Los Angeles and remains to be working in the present day.
“It has a historic following not solely in Guatemala however now it is beginning to resonate within the U.S.,” Escarcega stated.
Pollo Campero has needed to work laborious to distinguish itself from others in a chicken-heavy discipline. There’s quite a lot of competitors, however the model has maintained its authenticity.
“We always remember our roots of the recipes that we have had so far as seasoning and the best way that we put together the meals,” Escarcega stated. Utilizing strain fryers has given the hen tender, distinctive flavors. In addition they need the shopper expertise to be distinctive.
To be taught extra about how Pollo Campero is standing out in a crowded market, watch the podcast in its entirety. Remember to subscribe for the Restaurant Operator Podcast for interviews with all the highest restaurant model interviews.
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