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FOR
IMMEDIATE RELEASE
Contacts: Julie Weeks
714-599-5150
El Pollo Loco
jweeks@elpolloloco.com
10/24/2008 El Pollo Loco Spreads it Wings in Virginia! Inspirational Multi-Concept Restaurateur Brings the Chain’s Famous Flame-Grilled Chicken to the City of Hampton
COSTA MESA, CA – October 24, 2008 – Virginia has a brand new flame, and Hampton is among the first towns to “ignite” it! Following great anticipation around the arrival of El Pollo Loco in Virginia, the flame-grilled chicken leader will open the doors to the state’s second El Pollo Loco on Monday, October 27th at 10:00 a.m. in Hampton. Virginia’s first El Pollo Loco opened in Virginia Beach earlier this year in June.
El Pollo Loco, a leading franchise of more than 400 fast casual restaurants, is famous on the West Coast for its signature citrus-marinated, flame-grilled chicken served with warm tortillas, assortment of delicious sides and fresh salsas, along with a wide variety of fresh, contemporary Mexican-influenced entrees.
The new Hampton, VA restaurant is located at 1930 Power Plant Parkway between Pine Chapel Road and Mercury Blvd. in the Power Plant Shopping Center in front of the Bass Pro Shop. The building is approximately 3,200 square feet and offers bright, comfortable seating for more than 85 guests. The restaurant employs about 50 new hires from the local community and is open daily from 10:00 a.m. to midnight. The restaurant offers drive-thru service, in addition to dine-in and take-out service. Catering for special events and celebrations is also available.
Hampton’s new El Pollo Loco features the company’s new building design. The impressive exterior evokes contemporary Mexican design with multiple textures, geometric shapes, natural wood and Aztec design elements. The dramatic interior highlights El Pollo Loco’s fresh, citrus-marinated chicken as it cooks on the grill and features an open dining area with flexible seating that encourages customers to relax and enjoy the unique El Pollo Loco dining experience. A focal point of the new dining room is a circular, self serve salsa bar approachable from all directions so guests can easily customize their menu selections with any combination of El Pollo Loco’s signature salsas. All are prepared fresh every day.
“I am both honored and excited to expand El Pollo Loco’s presence in Virginia,” said Ella Avery-Smothers, the franchise owner bringing El Pollo Loco to Virginia. “Virginians who have experienced El Pollo Loco are thrilled to finally be able to enjoy the mouthwatering taste of our citrus-marinated, flame-grilled chicken here locally. And for those who have never tried El Pollo Loco, it will be love at first bite.”
Avery-Smothers, an experienced and inspirational restaurateur who owns eight Burger King franchises in Los Angeles in addition to her development of El Pollo Loco in Virginia, was raised on a tobacco farm with six siblings in a poverty-stricken area of Southern Virginia. She was educated through the 5th grade in a one-room school house she now owns. She overcame the odds to become a notable power player in the franchise restaurant industry.
At the age of 15, Avery-Smothers, an average student in school, was greatly inspired by a teacher who told her that students with a C average could make a difference and succeed in the world. She took her teacher’s advice to heart, pursued her dreams and was awarded a scholarship to St. Paul’s College, which was supported by the United Negro College Fund. Through the years, Avery-Smothers has dedicated her time to mentoring students working in her restaurants, as well as providing financial assistance to deserving employees who enroll in college. In fact, her generosity and commitment to giving caught the attention of Readers Digest, which published her story in its April issue. She was also featured on the Today Show in March 2008.
Founded in Guasave, Mexico in 1975, El Pollo Loco, pronounced “L Po-yo Lo-co” and Spanish for “The Crazy Chicken,” opened its first U.S. restaurant in 1980 and is famous for the unique preparation of its award-winning
“pollo”-- fresh chicken marinated in a special recipe of herbs, spices and citrus juices passed down from the founding family. The marinated chicken is then flame-grilled, hand cut and served hot off the grill with warm tortillas, freshly prepared salsas, and a wide assortment of side dishes. Rounding out the menu are fresh flavorful entrées inspired by the kitchens of Mexico, including signature, grilled burritos, the Pollo Bowl Entrees®, Pollo Salads, Tacos al Carbon, quesadillas, Chicken Tortilla Soup, and more.
About El Pollo Loco
El Pollo Loco operates more than 400 restaurants (a combination of company and franchise locations) located in California, Arizona, Nevada, Texas, Washington, Oregon, Colorado, Utah, Illinois, Virginia, Georgia, Connecticut, and Massachusetts. Headquartered in Costa Mesa, California, El Pollo Loco, Inc. is a privately held company owned by Trimaran Pollo Partners, LLC and management. The principal investors in Trimaran Pollo Partners are funds affiliated with Trimaran Capital, LLC and Freeman Spogli & Co. For more information about El Pollo Loco, visit the company’s website at www.elpolloloco.com.
This news release contains forward-looking statements, which are statements that do not relate solely to historical fact. They include, but are not limited to, any statement that may predict, forecast, indicate or imply future results, performance, achievements or events. They may contain words such as “believe,” “anticipate,” “expect,” “estimate,” “intend,” “project,” “plan,” “will,” “should,” “may,” “could” or words or phrases of similar meaning. The statements reflect management's current expectations regarding future events. Risk factors that could cause actual results to differ materially from those expressed in the forward-looking statements include, but are not limited to, concerns about food-borne illnesses; the current liquidity crisis, which could impair our ability to obtain or refinance debt financing; negative publicity, whether or not valid; adverse public perception due to the occurrence of avian flu; increases in the cost of chicken; our dependence upon frequent deliveries of food and other supplies; our sensitivity to events and conditions in the greater Los Angeles area; our reliance in part on our franchisees; our vulnerability to changes in consumer preferences and economic conditions; our ability to compete successfully with other quick service and fast casual restaurants; and other risk factors listed from time to time in reports filed by the Company's parent, EPL Intermediate, Inc., with the Securities and Exchange Commission. Statements about the Company’s past performance are not necessarily indicative of its future results. The Company undertakes no obligation to publicly update or revise any forward-looking statement, whether as the result of new information, future events or otherwise.
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