To add extra allure to the 12-year-old site, ICG underwent a rejuvenating facelift giving it new wall colors, new images on the menu board, new lighting fixtures, and updated uniforms. General Manager Guillermo Del Calvo wanted to create a more appealing experience for guests and it’s working.
Most exciting is the rollout of a brand-new menu that adds more of a variety of flavors, seasonings, and healthy options. The new menu was achieved with the guidance of the very talented Steve Bryne, vice president of concepts and standards, and Culinary Chefs Natasha Rincon and Pablo Mendez. With the extra helping of health-conscientious Caribbean flare mixed into the new menu, patrons can choose from tasty options such as salads, wraps, platters, and bowls.
Guillermo praises his team and the HQ team for their multi-departmental collaboration, hard work and dedication to this project. “I give much credit to the team at HQ including Paula Lopez, director of supply chain and merchandising; Karen Olivas, purchasing coordinator; Filinto Galban, director of airport operations; Yasmely Gomez, concourse manager; and Ramon Rodriguez, concept manager. There was great support and effort from everyone, especially in the areas of culinary, marketing and operations.”
Guillermo explains that the purpose behind the site makeover and menu refresh is to capture more customers. With sales already up almost 7% over 2019 and a projected six-month forecast of $700,000, Guillermo’s ideas are proving to be spot on. “The MIA airport business development team is very pleased with the design updates and menu items. It was a great day when we opened.”
Island Chicken Grill will add an extra dash of hospitality to its menu by offering special limited-time menu items throughout the year, such as gourmet turkey sandwiches for patrons traveling during the Thanksgiving holiday.
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