Why Fogo De Chao’s Sizzling Model is Sparking Rapid Expansion

Since expanding to the U.S. in 1997, Fogo de Chão (pronounced fogo-dee-shown) has grown around the world with locations in North America, South America, the Middle East, and soon Asia.

Why Fogo de Chão’s Sizzling Model is Sparking Rapid Expansion The most anticipated moment in dining—and the most fleeting—is the first bite, and one emerging chain has figured out how to capture and repeat that anticipation and reward cycle continuously: Fogo de Chão.

What began in Porto Alegre, Brazil, as a humble churrascaria—a type of Brazilian steakhouse known for its unique tableside serving style—has rapidly evolved into a blazing global phenomenon with 75 locations and counting, including 60 locations in the U.S. “That’s the unlock of discovery, because every time we grow, were formulate and transform the brand footprint from this old-world churrascaria to where it’s a culinary art form [that] we’re celebrating,” says Barry McGowan, who joined the brand in 2013 as president and took the helm as CEO in January 2019.

With an unwavering commitment to authenticity and delivering an unforgettable dining experience, Fogo de Chão (pronounced fogo-dee-shown) is setting the steakhouse segment ablaze with its continued success. Part of the brand’s success can be attributed to the economic value of its buffet-style, all-you-can-eat approach, but it goes beyond just bang for your buck. Part of Fogo’s allure also comes from its unique service format. Instead of servers, Gauchos slice pieces of meat off the skewers tableside, a serving style now known as rodízio. The brand’s signature flame-grilled meats are cooked to guests’ preferred temperature, a format which allows consumers to be in full control. Plus, customers can flip a card on their table to “green” which means “more please,” or red for “no thanks” to have more time to savor their cuts.