El Pollo Loco
Crazy you can taste
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Entrance to Costa Mesa headquarters
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| El Pollo Loco | |
| Public | |
| Traded as |
NASDAQ: LOCO S&P 600 Component |
| Industry | Casual dining restaurant, Restaurants |
| Founded |
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| Founder | Juan Francisco Ochoa |
| Headquarters | Costa Mesa, California |
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Number of locations
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430 |
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Area served
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United States (California, Nevada, Arizona, Utah, Texas) |
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Key people
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Steve Sather (President, CEO) |
| Products | Fire-grilled chicken and related Mexican food |
| Website | elpolloloco |
¿Que lo hace diferente... único...?
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| El Pollo Loco | |
| Private | |
| Industry | Casual dining restaurant, Restaurants |
| Founded | Guasave, Sinaloa, Mexico January 6, 1975 |
| Founder | Juan Francisco Ochoa |
| Headquarters | San Pedro Garza García, Nuevo León, Mexico |
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Number of locations
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40 |
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Area served
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Mexico (Coahuila, Michoacán, Nuevo León, Sinaloa, Tamaulipas, and Mexico D.F.) |
| Products | Fire-grilled chicken and related Mexican food |
| Website | elpolloloco |
El Pollo Loco are two independent restaurant chains that are controlled by different companies, El Pollo Loco, Inc. and El Pollo Loco, S.A. de C.V. Both companies specialize in Mexican-style grilled chicken and were founded by Juan Francisco Ochoa, but both occupy non-overlapping global territories.
Steve Sather (President, CEO)
Kay Bogeajis (Chief Operating Officer)
Larry Roberts (Chief Financial Officer)
El Pollo Loco, Inc. is a restaurant chain based in the United States, specializing in Mexican-style grilled chicken. Restaurant service consists of: dine-in, take-out, with some locations offering drive through options. The company is headquartered in Costa Mesa, California and operates over 400 (as of March 2014) company-owned and franchised restaurants in the Southwestern United States. "El Pollo Loco" is Spanish for "The Crazy Chicken".
El Pollo Loco primarily prepares Mexican chicken entrees. The company describes its chicken as "citrus-marinated and fire-grilled." The American company also offer Mexican-style food such as tacos, burritos, enchiladas, and quesadillas.
In a bid to compete with companies such as KFC and Chick-fil-A, El Pollo Loco experimented with offering deep fried chicken in the form of breaded chicken tenders at selected locations in the United States for a limited time during the Fall 2016. This experiment is a big departure from its previous marketing campaigns that tout their fired-grilled chicken as a healthy alternative to fried chicken.
Juan Francisco Ochoa started the restaurant in Guasave, Sinaloa, Mexico, in 1975.
By 1979 the chain had expanded throughout northern Mexico. On December 8, 1980, Ochoa opened first U.S. restaurant opened in Los Angeles, California at 503 Alvarado Street, near Sixth Street. The first American location was only 1,500-square-feet and it grossed more than $125,000 per month during its first year of operation. The initial menu was very simple: a choice of a half or whole chicken with a packet of warm tortillas and a cup of salsa. A second location was opened in Santa Ana in the fall of 1981.
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Wikipedia