![Pollo Campero’s Key Ingredient in the Recipe for Success](/images/jcogs_img/cache/pollocampero_-_28de80_-_f8e3ec43a7c533fda90222050f4c6f3de9032e95_dominant_color.jpg)
Pollo Campero opened its first restaurant in Guatemala in 1971 and over the years grew into a Central American force. Along the way, they realized that expanding into new countries meant much more than simply translating their menu into the local dialect. This was especially true of a market as competitive and complex as the United States. When the time came to roll their new prototype out onto U.S. shores, they called Buxton to help them develop a strategy for success.