Pollo Tropical® Opened Its 100th Company-Owned Location, Sets Sights On Continued Growth
Pollo Tropical® – the unique, Miami-based fast-casual restaurant chain
famous for its flame-grilled chicken and other fresh Caribbean
favorites, has opened its 100
th company-owned location in
Pollo Tropical® – the unique, Miami-based fast-casual restaurant chain famous for its flame-grilled chicken and other fresh Caribbean favorites, has opened its 100 th company-owned location in Atlanta, Georgia today and is set on a path of expansion in Florida, Georgia, Tennessee and Texas. According to Tim Taft, Chief Executive Officer of Fiesta Restaurant Group, Inc., the parent company of Pollo Tropical, the brand possesses all of the right ingredients for growth in new and existing markets. “Pollo Tropical is one of the most admired restaurant concepts in the industry, and one of the most desired in the marketplace,” said Mr. Taft. “As we open our 100 th company-owned location, the further expansion of the Pollo Tropical brand is just as much about making its unique concept more accessible in new markets as it is about making it more convenient in existing markets.” Pollo Tropical opened its first restaurant in Miami, appealing to the varied cultures of the South Florida community. The brand has evolved and broadened its offerings from its signature marinated flame-grilled chicken to include grilled shrimp and ribs, roast pork, unique and fresh side dishes, and convenient handheld wraps and sandwiches. Pollo Tropical refined its concept and elevated its approach to be poised for a more general market expansion, and it has quickly been embraced and celebrated in its new trade areas. According to Pollo Tropical Chief Operating Officer Danny Meisenheimer, the success and growth of Pollo Tropical in recent years has been among the best in the restaurant industry. While other brands were just surviving tough economic times, Pollo Tropical was thriving. “The success of Pollo Tropical is attributable to its unique menu variety, passionate operating culture and an unparalleled price value that is regarded as the benchmark among today’s fast-casual restaurant concepts,” said Meisenheimer.