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El Pollo Loco debuts three combo plate LTOEl Pollo Loco debuts three combo plate LTO

Lisa Jennings, Executive Editor

October 27, 2010

1 Min Read
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Lisa Jennings

El Pollo Loco has launched a limited-time offer of three new combination plates and has reprised the promotion of a free bundt cake with the purchase of a family meal.

The Costa Mesa, Calif.-based grilled chicken chain debuted a Carne Asada Plate, featuring the marinated grilled steak with Spanish rice, pinto beans, warm tortillas and salsa for a recommended $6.99. A Mixed Grill plate features both steak and chicken with the same sides for a recommended $6.49.

A third combination plate features the chain’s seasonal offering of chicken tamales with Colorado sauce, which is also served with Spanish rice, beans, tortillas and salsa, for a recommended $5.99.

The chain has also brought back its free bundt cakes in a promotion that company officials said was very successful last year. Guests who order an El Pollo Loco Flame-Grilled Feast — available with nine pieces of chicken or 14 pieces, along with sides, tortillas and salsa — also will receive a free 16-ounce bundt cake.

Flavors include Chocolate Fudge with chocolate icing, or Dulce de Leche with caramel icing.

An individual-sized version of the Chocolate Fudge cake also is available for $1 with purchase.

“These are challenging times and families deserve meals that offer both value and great taste,” said Mark Hardison, El Pollo Loco’s vice president of marketing. “Our Flame-Grilled Feast offers fresh, delicious food people can feel good serving their families, and because it offers a sweet reward, there’s no need for families watching their budget to sacrifice dessert.”

El Pollo Loco operates or franchises more than 400 locations in 13 states.

Contact Lisa Jennings at [email protected].

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

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