El Pollo Loco showcases beverage innovation for fall menu
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El Pollo Loco has launched a new coffee platform to drive more occasions Photo courtesy of El Pollo Loco
El Pollo Loco is already rolling out innovations within its new coffee platform, introduced just last quarter. The platform, featuring horchata, iced coffee, and cold foam, was designed to bring limited-time, seasonal flavors to the menu.
For the fall, that means the new Caramel Apple ChataCoffee, a Mexican-style horchata and iced coffee, layered with caramel apple syrup, and the option to top it with a layer of cold foam.
The chain has been doubling down on its menu innovation across categories, but during its most recent earnings call in early August, CEO Liz Williams said its new beverages were designed to capture an afternoon pick-me-up occasion, specifically.
“We believe (it) is a meaningful and underserved daypart for our brand,” Williams said. “Alongside items like our tenders and quesadillas, we see this as part of a broader snacking occasion that brings guests into our restaurant outside of traditional mealtimes and also helps in building check.”
The company has also introduced Pumpkin Pie Mini Churros and a Cheesy Enchilada Double Chicken Bowl, with a double portion of fire-grilled chopped chicken, seasoned rice, pinto beans, and a double portion of shredded Jack cheese, topped with guacamole, sour cream, and salsa fresca, and served with the choice of red or green chile enchilada sauce.
El Pollo Loco’s investments in menu innovation throughout the past year and a half have driven new occasions, new guests, and higher checks while supporting a new “Let’s Get Loco” campaign to drive top-of-mind awareness.
“Introducing menu items like our ChataCoffee line and indulgent desserts allow us to broaden our appeal with existing and new customers,” Williams said in a statement. “By innovating across categories, from beverages and desserts to bigger, craveable bowls, we’re delighting guests beyond a traditional lunch or dinner visit.”
The three new items are now available for a limited time at participating locations.
Shake Shack veteran recruited for COO role
Also this week, El Pollo Loco named Damon Thomas as chief operating officer, effective immediately. He will report directly to Williams.
Thomas most recently served as senior vice president, operations, at Shake Shack. He previously served as president, operations at Yoshinoya America. Prior to that, he held senior operations roles at multiple food and restaurant companies, including Quest Food Management Services and Raising Cane’s Chicken Fingers. According to a filing with the Securities and Exchange Commission, Thomas will receive an annual base salary of $425,000 and an annual target cash bonus opportunity equal to 75% of his base salary.
Contact Alicia Kelso at [email protected]
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