BY CHRONICLE STAFF
Guatemalan recipes for preparing chicken may not seem like an export item with much potential, but its a winning concept for Pollo Campero, a Guatemala-based restaurant chain that has parlayed success at home to a fast-growing international brand.
"The brand, the products and the experience is appealing to a very large number of people," says Roberto Denegri, president and COO of Campero
He acknowledges that Pollo Campero faces stiff competition from "any one who sells chicken products" but believes it can compete on the way it prepares the food. Pollo Camperos chicken is typically less greasy than Kentucky Fried Chicken. Its fried, while Pollo Tropical typically grills its chickens. And it offers a menu of side orders and desserts that are catered to each market where it operates.