47 min
Episode 74: L.J. Rodas Corner Booth Podcast
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- Entrepreneurship
Luis Javier “L.J.” acquired 24 years of experience in Guatemala with Pollo Campero prior to helping grow the fast-casual chicken concept in the United States beginning in 2017. His experience and MBA (ESEADE — Escuela Superior de Economía y Administración de Empresas) served him well in his expanding role with the company as director of marketing, CFO, and ultimately today as CEO.
In this episode, L.J. explains how he grew the concept in the U.S. to 99 units in California, Florida, Georgia, Oklahoma, Texas, and Washington D.C. “Successful growth comes from thinking small,” he says. “We are very customer-focused. We are in the service business after all. Food is simply the vehicle we use to serve.”
Pollo Campero stands out in the crowded fast-casual chicken sector with fresh chicken broasted in a blend of Central American spices and served with rice, beans, and Yuca fries. The counter-service concept also offers drive-thru service at many of its units.
“Keeping product quality as your number-one priority is most important as you expand,” says L.J. “But growth doesn’t work without building a solid team,” he adds, explaining how the company's commitment to staff selection, training, and development helps Pollo Campero overcome labor market challenges.
L.J. ensures his headquarters staff are involved in daily operations at the unit level. “The closer you are to your customer, the smarter you become," he says. “Today many restaurant operators grow for the sake of numbers, but we lead with passion and grow from the heart.”
Luis Javier “L.J.” acquired 24 years of experience in Guatemala with Pollo Campero prior to helping grow the fast-casual chicken concept in the United States beginning in 2017. His experience and MBA (ESEADE — Escuela Superior de Economía y Administración de Empresas) served him well in his expanding role with the company as director of marketing, CFO, and ultimately today as CEO.
In this episode, L.J. explains how he grew the concept in the U.S. to 99 units in California, Florida, Georgia, Oklahoma, Texas, and Washington D.C. “Successful growth comes from thinking small,” he says. “We are very customer-focused. We are in the service business after all. Food is simply the vehicle we use to serve.”
Pollo Campero stands out in the crowded fast-casual chicken sector with fresh chicken broasted in a blend of Central American spices and served with rice, beans, and Yuca fries. The counter-service concept also offers drive-thru service at many of its units.
“Keeping product quality as your number-one priority is most important as you expand,” says L.J. “But growth doesn’t work without building a solid team,” he adds, explaining how the company's commitment to staff selection, training, and development helps Pollo Campero overcome labor market challenges.
L.J. ensures his headquarters staff are involved in daily operations at the unit level. “The closer you are to your customer, the smarter you become," he says. “Today many restaurant operators grow for the sake of numbers, but we lead with passion and grow from the heart.”
47 min