El Pollo Loco (NASDAQ:LOCO) (NASDAQ: LOCO) is a fast-casual restaurant chain specializing in Mexican-style fire-grilled chicken and complementary menu offerings. The company’s signature product is its marinated, flame-grilled chicken, which is prepared in an open-flame rotisserie and served in a variety of formats including tacos, burritos, bowls and salads. In addition to its core chicken offerings, El Pollo Loco menu items feature fresh-made salsas, guacamole, sides such as charro beans and fresh tortillas, as well as a selection of beverages and desserts.
Founded in 1975 in Guasave, Sinaloa, Mexico, by Juan Francisco Ochoa, the concept expanded into the United States in 1980 with its first U.S. location in Los Angeles. Over the years, the company has grown through a mix of company-owned and franchised restaurants and, as of the latest data, operates in key markets across California, Texas, Arizona, Nevada and Utah. The chain’s footprint emphasizes suburban and urban settings with high visibility, often situated near shopping centers and along major thoroughfares.
El Pollo Loco returned to public markets in May 2014 when it completed its initial public offering on the Nasdaq under the ticker LOCO. Headquartered in Costa Mesa, California, the company is led by Chief Executive Officer Bernard Acoca, who has overseen strategic initiatives to modernize restaurant operations, expand digital ordering capabilities and strengthen franchisor-franchisee partnerships. The company maintains a board of directors with experience in restaurant operations, finance and brand development.
El Pollo Loco’s business activities encompass restaurant development, marketing and supply-chain management for its core chicken products and complementary menu items. The brand has invested in digital platforms for online ordering, delivery partnerships and a loyalty program designed to drive repeat visits. Continued menu innovation, targeted advertising and selective market expansion are central to El Pollo Loco’s strategy to capture market share in the competitive fast-casual dining sector.
