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Submission: On February 11 via api from CH — Scanned from DE
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We use cookies to improve your website experience. To learn about our use of cookies and how you can manage your cookie settings, please see our Cookie Policy. By continuing to use the website, you consent to our use of cookies. × /sites/all/themes/penton_subtheme_nrn/images/logos/footer.png Google Tag Manager Skip navigation Informa Nation's Restaurant News is part of the Informa Connect Division of Informa PLC * Informa PLC * About us * Investor relations * Talent This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726. Discover: * Subscribe * About Us * Advertise * Buy NRN Research * CREATE - The Future of Foodservice * More * Top 500 * Market Insights Menu Log In or Register * News * Consumer Trends * Menu * Operations * Marketing * Finance * Data & Research * Coronavirus * Webinars * Subscribe * About Us * Advertise * Subscribe to our newsletters * Create, The Future of Foodservice * Store * Digital Edition * Restaurants Ready * Restaurant Hospitality * Food Management * Privacy Statement * Terms of Service * Cookie Policy * Ad Choices * Search * Log In * Register * NEWSLETTER SIGN-UP Recent Recent Starbucks chief financial officer Rachel Ruggeri promoted to CFO and chief accounting officer Feb 10, 2022 NRN Trending: Starbucks CEO sees bump in pay Feb 10, 2022 -------------------------------------------------------------------------------- Starbucks fires Memphis workers involved in unionization effort Feb 10, 2022 Chicken Guy! appoints Mark Ramage as its new vice president of franchise sales Feb 10, 2022 Salad Station seeks national expansion through the freshest franchising opportunity Feb 09, 2022 Featured NRN editors discuss inflation, Starbucks CEO Kevin Johnson’s pay raise and restaurant industry financials Feb 04, 2022 Lessons in Diversity, Inclusion & Bias (DIBs): Setting up diversity professionals for success Feb 07, 2022 Will Starbucks union wins start a trend around the country? Feb 04, 2022 Lunchbox auctions off the first NFT restaurant to Bareburger Feb 08, 2022 Press Release News>Casual Dining FOGO DE CHÃO CONTINUES GLOBAL EXPANSION IN 2022 Leading restaurant from Brazil continues growth plans with domestic and international leases signed Feb 07, 2022 Save Fogo de Chão, the internationally-renowned restaurant from Brazil that allows guests to make culinary discoveries at every turn, has begun 2022 with a 15 percent planned annual restaurant growth rate through company-owned restaurants with an additional international, capital light franchise development strategy. The new locations will feature enhanced design and innovation platforms that complement each specific restaurant while honoring Fogo’s 40-plus year brand heritage. New locations set amid luxury and high-traffic retail and hospitality destinations are slated to open in 2022 in the following cities with plans to open more restaurants beyond this list by year-end: * Coral Gables, Florida * El Segundo, California * Fort Lauderdale, Florida * Elmhurst, New York * Paramus, New Jersey * Monterrey, Mexico * Barra, Rio de Janeiro, Brazil “Fogo is in a prime growth position to scale significantly in the years ahead as we target 15 percent annual growth through company-owned restaurants, plus an additional international franchise development strategy,” said Barry McGowan, Chief Executive Officer of Fogo de Chão. “Our unique dining experience has propelled Fogo’s expansion efforts and driven demand in new and existing markets. We’re excited to bring Fogo to more guests domestically and internationally in the years ahead.” Each restaurant set to open in 2022 will feature experiential elements and a timeless, modern design that complement Fogo’s Southern Brazilian heritage. At an open-air churrasco bar, guests can dine and watch gaucho chefs display the culinary art of churrasco as they butcher, prepare and grill different cuts of meat over an open flame. Dry aged meat lockers for in-house aging display indulgent cuts such as a 32 oz. long bone Tomahawk Ribeye, aged for a minimum of 42 days for rich flavor. Fogo’s “next level” design concept will continue its international rollout with an elevated bar experience for guests to relax with a craft cocktail, premium South American wines, whiskey or bourbon in a warm, relaxed setting – perfect for date night or a happy hour gathering. The new restaurant design includes expansive patios for al fresco churrasco dining. Cognac displays and soaring wine cases featuring South America’s finest varietals will be set amongst natural wood finishes and dramatic chandeliers across vaulted ceilings. Guests can enjoy all day happy hour in the bar, the main dining room and on the patio at all new locations (where permitted). Fogo provides culinary options suited for every daypart and occasion. Simply seasoned, fire-roasted meats are the core of the Full Churrasco dining experience where guests can discover a variety of flavors ranging from premium filet mignon and bone-in cowboy ribeye; decadent beef ribs and lamb chops; and house specialties Picanha (prime cut of the top sirloin) and Fraldinha (bottom sirloin with strong marbling for robust flavor). A range of menu selections and prices fit guests’ needs including Weekday Lunch starting at $15, an $8 Picanha burger at Bar Fogo, as well as a la carte Indulgent Cuts, like a 20 oz. Wagyu New York Strip carved tableside on a Himalayan salt block to balance the cut’s intense marbling and buttery texture. All new innovations and efforts to enhance the guest experience will complement Fogo’s offerings, including Weekday Lunch, Weekend Brazilian Brunch, Bar Fogo, Group and Private Dining, full-service Catering, as well as Fogo To-Go, which allows guests to bring the Fogo experience home with individual churrasco entrees, a la carte offerings and ready-to-eat or ready-to-grill options from the Butcher Shop. All are available for contactless delivery or pick up. 0 comments Hide comments Comment * Rich Text Editor, edit-comment-body-410976 Editor toolbars BoldKeyboard shortcut Ctrl+B ItalicKeyboard shortcut Ctrl+I Block Quote Press ALT 0 for help ◢Elements path Switch to plain text editor More information about text formats Text format CommentsPlain text COMMENTS * Allowed HTML tags: <em> <strong> <blockquote> <br> <p> PLAIN TEXT * No HTML tags allowed. * Web page addresses and e-mail addresses turn into links automatically. * Lines and paragraphs break automatically. 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