What you think of as the Brazillian steakhouse down the street wants to be much more.
“Our demographic is 87% Millennial and Gen Z,” he says.
“We are a whole different occasion than a fine-dining steakhouse.
Fogo De Chão / Facebook
We’re just unique in the space.”
Fogo de Chao doesn’t want to belumped in with the steakhouses.
It sees itself as something different.
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“We’re just Fogo de Chao.
We’re not a churrascaria.
We’re not a steakhouse.
Courtesy of Fogo de Chão
We don’t have to be prototypical,” says McGowan.
The chain wants to build great restaurants, period, without being typecast.
That opens the door to customers who don’t necessarily want meat on skewers.
Fogo de Chao / Facebook
Here’s a sneak peek of what’s to come and what’s already available at the Brazilian chain.
“We’re going to be testing whole seafood this year,” says McGowan.
“Remember, the culinary art form of slow roasting a protein is called churrasco.
Fogo de Chão / Facebook
you’ve got the option to’t do that at home.
So those unique culinary attributes give us a distinctive, crave-able flavor.”
Its new seared tofu is served with miso black bean pasta.
This is served over spinach rice with a chimichurri sauce.
The chain is also offeringCauliflower Steakas a hearty vegetarian option with a parmesan crust over a warm chickpea salad.
This is where customers can find whole foods that are nutrient-dense.
“There aren’t manufactured things like Beyond Meat,” he says.
“We have whole plant-based proteins.
From charcuterie to vegan, everybody can customize in the moment.”
