Chains Hear Constituents: A Bowl for Every Chicken

It seems that some people can do without eating chicken off the bone. So how does a restaurant chain cater to those customers when their specialty is rotisserie or flame-broiled chicken?

Two Irvine-based chains, Koo Koo Roo and El Pollo Loco, say they have found an alternative--chicken bowls--that are drawing raves from customers for being convenient.

Koo Koo Roo, which had already been selling the Chargrilled Chicken Chop bowl, added the new Southwestern Chicken Chop and Thai Chicken Chop to its menu Aug. 13.

Three days later, El Pollo Loco countered with its Chicken Fajita Bowl.

El Pollo Loco made its first foray into the bowl business three years ago with its Pollo Bowl--chopped chicken with beans, rice and salsa. Last year, the chain added three new Fresh-Mex salad bowls.

Robert L. Sandleman, a restaurant industry analyst based in Brea, said the popularity of the bowl concept comes as no surprise.

“More and more people seem to be eating on the go, so they look for products that are easy to take while they are driving or easy to eat at their desk where they are not going to get their hands greasy,” Sandleman said. “These chains are seeing what people like and getting into different flavors.”