CMI (Corporación Multi Inversiones) has named Tim Pulido as the new president and CEO of Campero USA Corp. and Pollo Campero International, effective this week.

In this capacity, Pulido will be responsible for the CMI restaurant division in the United States and around the world except for the brand's operations in Central America. Pollo Campero has Latin American origins and serves more than 100 million customers per year, with operations in 15 countries across three continents.

Pulido comes to Pollo Campero from Booz & Company, a leading global consulting firm, where he played a key role in formulating the worldwide strategy and tactical plans for Pollo Campero. From 2007 to 2010, he was president and chief concept officer at Mimi's Café, a casual dining concept with 145 stores in the U.S.

During the past decade, Pulido also led two Southern Californian restaurant concepts as CEO of Shakey's Pizza USA and as president and COO of Pick Up Stix, a fast casual Asian concept. Prior, he was the global new concept development officer for McDonald's Corp., where he expanded concepts including the McCafe and high impact re-imaging.

Pulido began his career with PepsiCo and spent nearly 20 years with the firm where he served in such capacities as regional president for PepsiCo Restaurants International Europe & Africa. Earlier, as chief marketing officer at Pizza Hut USA, Pulido launched Stuffed Crust pizza, one of the most successful new product introductions in the brand's history.

"We are excited to have someone of Tim's caliber join our team," said Juan José Gutiérrez, corporate president and board member of Corporación Multi Inversiones. "He has a wealth of global experience in restaurant marketing, operations, and development in both the quick service and fast casual segments. His insight and leadership will be critical to our worldwide success as we face new market challenges in the United States and establish an international brand franchise presence."

Pulido has an MBA from the University of California at Los Angeles. He also received a BS in Food Science & Technology from the University of California, Davis. He and his wife Elisa will relocate to Dallas.

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