Pollo Tropical

Peruvian cuisine may be a latecomer to America’s tables, but it’s gaining a foothold. “The healthy, fresh ingredients and unique flavor profiles are creating a surge of interest in Peruvian food and restaurants,” confirms Marcella Guzman, an instructor at the Art Institute of Fort Lauderdale.

The company has named Willie Romeo its first corporate director of off-premise consumption as part of its effort to double off-site business during the next decade.

As consumers increase their off-premise dining, limited-service operators will continue to study their priorities and habits, as well as borrow ideas from chains who are doing it right.