Chipotle Rewards on Repeat Relaunch
Chipotle reshapes loyalty with Rewards on Repeat, blending in-store promotions, staff incentives, and simpler redemption to boost traffic.
Apr 16, 2026
Chipotle reshapes loyalty with Rewards on Repeat, blending in-store promotions, staff incentives, and simpler redemption to boost traffic.
Apr 16, 2026
Photo by Salah Ait Mokhtar on Unsplash
A refined look at Papa Murphy’s strategy as MTY guides a cautious turnaround amid a crowded pizza landscape—digital play, local marketing, and a new Detroit-style offering.
Apr 16, 2026
Photo by Sergio Mena Ferreira on Unsplash
Mo’ Bettahs leaves Kansas City as it pivots to a PE-backed national expansion to Phoenix, Indianapolis, and Minneapolis.
Apr 16, 2026
Photo by Kate Trysh on Unsplash
Applebee’s O-M-Cheese Burger fuses spectacle with value, driving social buzz and foot traffic—a signal for the skillet-cheese moment in casual dining.
Apr 16, 2026
Photo by Diego Mattevi on Unsplash
GoTo Foods taps Misra and Lambert to harmonize digital momentum with disciplined development across seven brands, aiming for stronger guest experiences and franchisee economics.
Apr 16, 2026
Bojangles launches Bo’s Chicken Rippers in an eight-week pilot, turning bites into a hands-on, sauce-forward experience with interactive, tear-apart slabs.
Apr 16, 2026
Photo by Jim Sosengphet on Unsplash
Popeyes teams with One Piece for a limited menu and merch drop, blending bold flavors with anime fandom to boost traffic and loyalty.
Apr 16, 2026
Photo by dedy kurniawan on Unsplash
A close look at Jersey Mike’s rapid expansion, leadership shift, and international push under Blackstone’s ownership.
Apr 16, 2026
Photo by Roberto Catarinicchia on Unsplash
CAVA launches Glazed Salmon with pomegranate glaze from Just Date, pairing seafood with chef-curated bowls and a new loyalty push to broaden Mediterranean flavors.
Apr 15, 2026
Photo by Carol Highsmith's America on Unsplash
Chains fuse Korean, Mexican, and botanical flavors into familiar favorites. Discover the artistry, risks, and strategy behind this culinary renaissance.
Apr 15, 2026
Discover how El Pollo Loco's CEO, Liz Williams, transformed restaurant operations to drive efficiency, cost savings, and elevate employee performance.

Upon assuming the role of CEO at El Pollo Loco, Liz Williams embarked on a mission to enhance operational efficiency within the restaurant chain. By prioritizing margin improvement and identifying quick wins, Williams aimed to bring margins back to desired levels, creating a more sustainable business model. This strategic focus on efficiency is crucial for long-term success in the competitive restaurant industry.

To bolster sales and attract a broader customer base, El Pollo Loco introduced a range of value offerings, including $5 deals on bowls, salads, and burritos. By expanding the menu to cater to different price points, the chain aimed to provide customers with diverse options, showcasing its commitment to offering value in multiple ways. This approach not only drives transactions but also prevents the brand from being pigeonholed as a discount-focused establishment.

Under Williams' leadership, El Pollo Loco shifted its product strategy to prioritize innovation and brand relevance. By focusing on launching new products and revamping the marketing calendar to showcase fresh offerings, the chain aims to stay ahead of consumer preferences and trends. The introduction of unique items like mango habanero chicken and a potential chicken sandwich signals a departure from industry norms and a step towards asserting its brand identity.
In a bid to optimize costs and streamline operations, El Pollo Loco rolled out new restaurant prototypes and integrated technology solutions like kiosks. By embracing contemporary designs and utilizing technology for efficiency, the chain not only reduces build costs but also enhances the overall customer experience. This strategic approach aligns with modernizing the brand and catering to evolving consumer preferences.
Employee training and development played a vital role in the operational overhaul led by Liz Williams. By implementing new standards and focusing on labor deployment, El Pollo Loco aimed to improve service speed and quality. Empowering employees with the right skills and placing them in strategic roles enhances overall operational effectiveness, leading to a better customer experience and increased operational productivity.