El Pollo Loco: Serving Up Flavor with a Fire-Grilled Twist

El Pollo Loco, which translates to “The Crazy Chicken,” is a prominent quick-service chain celebrated for its Mexican-style fire-grilled chicken. The concept originated in 1975 when founder Juan Francisco Ochoa launched the first restaurant in Guasave, Sinaloa, Mexico. By 1980, the brand had crossed into the United States, opening its inaugural U.S. location in Los Angeles.

Now headquartered in Costa Mesa, California, El Pollo Loco entered the franchising arena in 1987. Its menu showcases a diverse range of offerings, including tacos, burritos, bowls, and fresh salads—centered around their signature citrus-marinated grilled chicken.

What sets El Pollo Loco apart is its dedication to healthier, flavorful alternatives to conventional fast food. With an emphasis on fresh ingredients and open-flame grilling, the brand continues to thrive in a highly competitive market by combining authentic taste with better-for-you options.

Training

El Pollo Loco offers a comprehensive and structured set of training programs to ensure franchisees and their teams are prepared to manage restaurant operations effectively. The training is categorized into several programs, each targeting different roles within the restaurant.

1. Executive Franchisee Training Program (EFTP): This program consists of 5 business days of training conducted at the Support Center. It is intended for the franchisee and provides a high-level overview of El Pollo Loco's operational systems and expectations.
2. Designated Operator Training Program (DOTP): Spanning 70 days over a 14-week period, this hands-on program takes place at Certified Training Restaurants (CTRs). It includes certification in the Food Protection Management Training Program and is mandatory for those designated as the operating authority for the restaurant.
3. Management Training Program (MTP): Required for General Managers, Assistant Managers, and Shift Leaders, this 40-day course over 8 weeks emphasizes practical restaurant management skills and adherence to El Pollo Loco standards.
4. Ongoing and Additional Training: The franchisor may mandate continuing operations training to reinforce standards or introduce new products. Additional training for more managers or replacements is available at $2,000 per person, with the franchisee responsible for all related costs.
5. Pollo Zone Training Program: This is an e-learning system required for all restaurant employees, ensuring continual training and compliance with food safety and operational protocols.

Territory Protection

El Pollo Loco grants franchisees a limited Protected Area of 0.5 miles around their restaurant, within which the franchisor will not open or franchise another traditional El Pollo Loco location, as long as the franchisee remains in compliance.

However, this protection excludes Ghost Kitchens and Non-Traditional Venues (e.g., malls, airports, universities). The franchisor also reserves the right to sell similar products through other brands or channels, including retail, online, and third parties, even within the Protected Area.