"The holiday dining season just got a serious upgrade. Fogo de Chão, the internationally acclaimed Brazilian steakhouse that's been perfecting the art of churrasco for three decades, is rolling out an impressive lineup of indulgent offerings that'll have guests lining up from now through January 4th. And honestly? It's exactly the kind of bold menu innovation the food and beverage industry needs to see more of."
"Here's how it works: guests get the continuous tableside service of premium Brazilian cuts they know and love, plus their choice of one indulgent enhancement (think Butter-Bathed™ Lobster Tail, Jumbo Lump Crab Cake, Roasted Bone Marrow, or Black Truffle Butter), all paired with a decadent dessert like Chocolate Brigadeiro or Cheesecake Brûlée. This isn't just menu innovation: it's revenue optimization disguised as hospitality."
"Let's talk about the star attractions that are driving serious check averages. The Wagyu lineup alone is impressive: a 30oz Wagyu Porterhouse that's been aged for 21 days, a 20oz Wagyu Strip, and a 24oz Wagyu Ribeye. But the real showstopper? That 36oz Dry Aged Tomahawk: a Long-Bone Ribeye that's been dry-aged for 42 days. These aren't just menu items; they're experiential moments that create the kind of social media buzz and word-of-mouth marketing that money can't buy."
Fogo de Chão introduced an Indulgent Churrasco Experience for the holiday season running through January 4, combining continuous tableside churrasco with a single indulgent enhancement choice and a decadent dessert. Enhancement options include Butter-Bathed Lobster Tail, Jumbo Lump Crab Cake, Roasted Bone Marrow, and Black Truffle Butter, paired with desserts like Chocolate Brigadeiro or Cheesecake Brûlée. The program is designed to elevate the entire meal while increasing average checks through premium upgrades. Highlighted premium cuts include a 30oz Wagyu Porterhouse aged 21 days, a 20oz Wagyu Strip, a 24oz Wagyu Ribeye, and a 36oz Dry Aged Tomahawk aged 42 days, intended as theatrical, shareable experiences.
Read at Food & Beverage Magazine
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