After almost 20 years on Harbor Boulevard, El Pollo Loco is relocating its headquarters within Costa Mesa

As the sun sets over Harbor Boulevard, the soft glow of neon lights reflects the bustling atmosphere of Costa Mesa. However, in a monument to the evolving dynamics of the fast-casual dining sector, a significant change is brewing. El Pollo Loco, the iconic Mexican-inspired fast-food chain renowned for its flame-grilled chicken, has announced its impending relocation after nearly two decades at its current headquarters. This move signals not only a physical shift but also a metamorphosis aligned with the company’s strategic vision for growth in a changing culinary landscape.

A New Era on Anton Boulevard

In May, El Pollo Loco signed a seven-year lease for a new space at The MET office campus located at 575 Anton Boulevard, less than four miles from its longstanding home. The lease, which spans 20,298 square feet, is slightly smaller than the 24,890 square feet it currently occupies. The new office is set to accommodate approximately 175 employees, all eager to embrace the brand’s refreshed identity and collaborative spirit.

“As our business has grown and we got close to the end of our lease term, we started a search for a modern office space that reflects who we are as the leading fire-grilled chicken restaurant,” said CEO Liz Williams in a statement. The move is underpinned by a strategic need for a space featuring a test kitchen to continue fostering culinary innovation—an essential component for a brand rooted in taste and quality.

Economic Implications of the Move

El Pollo Loco’s relocation comes at a time when the food industry is grappling with changing consumer preferences and economic uncertainties. According to nutritional economist Dr. Samuel Kline, “Companies like El Pollo Loco must constantly adapt not only their menu but also their operational spaces to fit modern consumer trends.” He further explained that the design and function of corporate spaces can profoundly influence creativity and productivity, particularly in culinary innovation.

• Modern facilities can enhance collaboration among employees.
• Test kitchens can lead to quicker menu innovations, keeping pace with customer demand.
• Proximity to local talent pools in Orange County is vital for future hiring needs.

A Competitive Landscape

At present, El Pollo Loco employs over 1,400 people across 51 restaurants in Orange County. Yet, shifting dynamics demand more than mere physical relocation; the company must amplify its competitive edge. Recent market analyses suggest that the fast-casual sector may experience a CAGR (Compound Annual Growth Rate) of over 11% through the coming years. Such expansion underscores the urgency for brands like El Pollo Loco to stay ahead of the curve.

“A well-executed headquarters move can signal to investors and the marketplace that a company is poised for growth,” states Leslie Thompkins, a real estate strategist. “El Pollo Loco’s strategic choice of The MET is indicative of a broader trend where culinary brands gravitate towards vibrant, amenity-rich environments.” The MET campus promises various enhancements, including a chef-driven upscale restaurant and even a pickleball club, fostering an engaging working atmosphere that could bolster employee morale and productivity.

Growing Culinary Insights

With its new location, El Pollo Loco is maintaining its commitment to culinary innovation and brand refreshment. The leadership team, composed of industry veterans with decades of experience, plays a key role in shaping this trajectory. CFO Ira Fils, who previously worked at Habit Burger, and COO Maria Hollandsworth, with her extensive legacy from Jack in the Box, contribute invaluable insights into operational efficiencies.

The company is currently trading around $10.93 a share, representing a market cap of $328 million, reflecting investor sentiment tied closely to its operational strategies. Williams noted the importance of access to industry talent in Orange County during an interview last year. “Being able to recruit from such a concentrated talent pool is a key asset as we aim to attract the best in leadership and culinary excellence,” she remarked.

The MET: A Hub for Culinary Brands

The MET office campus, boasting three buildings that are “approaching 80% leased,” is becoming a focal point for culinary enterprises. California Pizza Kitchen, another notable fast-casual chain, recently relocated here, illustrating the growing trend of restaurants prioritizing a dynamic corporate environment.

According to Michael Coppin, senior vice president of leasing for property owner McCarthy Cook, “The MET continues to attract several dynamic industries within our tenancies.” The campus’s investment in hospitality and amenity enhancements is indicative of a shift towards creating an appealing workplace that prioritizes employee wellness and interaction.

New offerings include:

• An upscale chef-driven restaurant
• A craft Biergarten
• A coffee and breakfast café
• A state-of-the-art pickleball club

These additions not only promise to enhance the office culture but also to cement The MET as a vibrant community hub, attracting both talent and clientele.

As El Pollo Loco prepares for this new chapter, the transition from Harbor Boulevard to Anton Boulevard encapsulates much more than a mere change of address. It embodies a strategic pivot designed to fortify the brand amid competitive pressures while nurturing an environment that fosters innovation and culinary excellence. Headquartered in a region rich with cultural diversity and culinary creativity, the promise of fresh ideas and renewed energy looms on the horizon as the flame-grilled chain marches boldly into its next chapter.