The Benefits of Scheduling Software for Restaurants
Scheduling software helps restaurants save time, control labor costs, improve communication, prevent conflicts, support compliance, and make smarter staffing decisions.
Aug 5, 2026
Scheduling software helps restaurants save time, control labor costs, improve communication, prevent conflicts, support compliance, and make smarter staffing decisions.
Aug 5, 2026
Learn how to calculate prime cost, track food and labor expenses, measure percentages, identify problems, and improve restaurant profitability consistently.
Aug 5, 2026
Salad and Go's bankruptcy and closure offer key lessons on growth, risk management, and market dynamics for restaurant leaders. See what every operator can learn.
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Portillo’s announces industry veteran Kevin Kalicak as its new CFO and Treasurer, underscoring the brand’s growth strategy and financial vision.
Aug 5, 2026
Fast-growing chain HTeaO names franchise veteran Brian Wise as CEO, fueling the brand’s ambitious growth plans and franchisee-first strategy.
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Explore restaurant payment processing and learn how payments are authorized, settled, secured, reconciled, refunded, disputed, and deposited into business accounts.
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Skye Anderson will lead McDonald's USA as its new president, stepping in to accelerate growth and revive sales. Learn how her leadership could shape the future of the restaurant industry.
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Dave & Buster’s announces Tarun Lal’s retirement as CEO, welcoming Darin Harper to the helm as the brand continues its Back-to-Basics strategy and growth initiatives.
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Checkers & Rally’s welcomes Peter Busse as Chief Development Officer, signaling a new era of strategic expansion and franchise support for the quick-service brand.
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Domino's launches a bold campaign offering $5 off digital orders in exchange for customer feedback on its revamped app and website - signaling a new era of guest engagement for restaurant operators.
Aug 3, 2026
Explore El Pollo Loco's innovative restaurant prototype, cost-saving strategies, and franchise growth plans through the new chief development officer's vision.

In preparation for its 50th anniversary in 2025, El Pollo Loco has unveiled a groundbreaking new restaurant design known as the Iconic prototype. This innovative concept showcases a range of modernized updates aimed at enhancing customer experience and operational efficiency. One of the key highlights of this new design is the revamped color palette, reimagined footprint, and upgraded interior elements, including furniture enhancements.
The Iconic prototype of El Pollo Loco isn't just about aesthetics; it also incorporates state-of-the-art equipment to boost efficiency. By adopting energy-efficient hoods and HVAC systems, the brand is not only aligning with sustainability goals but also optimizing operational processes. These upgrades reflect a strategic approach to streamlining operations while reducing environmental impact.

As El Pollo Loco gears up to open its 500th location by the end of the year, the brand is strategically targeting new markets like Boise, Idaho, El Paso, Texas, Kansas City, Missouri, and Seattle-Tacoma. This expansion drive is spearheaded by Tim Welsh, the company's experienced Chief Development Officer, who brings a wealth of expertise in restaurant and retail design. Welsh's previous roles at renowned establishments underline his capacity to drive growth and innovation within the industry.
During a recent earnings call, CEO Liz Williams highlighted El Pollo Loco's commitment to long-term franchise growth and national brand recognition. To address the challenge of prototype buildout costs, the company has been actively engaged in value engineering. By refining the prototype design and modernizing the brand image, El Pollo Loco aims to lower costs to approximately $1.8 million for new unit builds. These cost savings are primarily achieved through optimizing space utilization and reevaluating equipment specifications.

Williams emphasized that the Iconic prototype serves as a bridge between El Pollo Loco's existing design and its future trajectory. By transitioning to a more compact 2,200 square feet model, the company demonstrates its adaptability to the evolving off-premises business landscape. Additionally, the move towards a more streamlined equipment package signifies a shift towards operational efficiency and sustainability. This strategic evolution underscores El Pollo Loco's commitment to innovation and growth.
The introduction of the Iconic restaurant prototype by El Pollo Loco marks a significant milestone in the brand's journey towards modernization and expansion. With a focus on enhancing customer experiences, driving operational efficiency, and reducing costs through innovative design, El Pollo Loco is poised to redefine the future of the restaurant industry. Under the leadership of Tim Welsh and a strategic vision to become a national brand, the company is set to achieve new heights of success in the evolving market landscape.