USA – Brazilian restaurant chain Fogo de Chão has announced plans to expand in 76 major US cities as part of its growth strategy.
Fogo de Chão has revealed its plans for sustained growth in 2025, with a pipeline of sites extending into 2026.
The restaurant chain is set to open 15 new locations both domestically and internationally, with construction already underway at nine of these sites.
The company will expand into two new US markets—Ohio and Tennessee—and aims to bolster its global presence through its capital-light franchise model.
Following the opening of its 100th global location in 2024, Fogo de Chão anticipates its workforce will grow to 10,000 employees by mid-2025.
In 2024, the chain added 10 new restaurants, including locations in Brooklyn, New York, and Oklahoma City, Oklahoma, while also relocating one of its venues in Brazil.
CEO Barry McGowan emphasized that the company has established a solid foundation for showcasing the scalability of its brand across key US markets and internationally.
He added that Fogo de Chão plans to continue expanding across the US and drive international growth through its franchise model.
McGowan highlighted the company’s commitment to maintaining a 15% year-on-year growth rate in 2025, driven by exceptional hospitality and a distinctive culinary experience that caters to a wide range of dietary preferences.
Fogo de Chão has introduced initiatives such as All-Day Happy Hour and seasonal wine dinners in partnership with renowned wineries, enhancing its dining offerings.
The company’s expansion plans for 2025 include openings at the World Trade Center in Manhattan’s Financial District and the Venetian in Las Vegas.
Other domestic locations will open in Santa Monica, California; Orland Park, Illinois; and Virginia Beach, Virginia.
Several new and renovated restaurants will feature Fogo’s advanced design concepts, reflecting local influences while staying true to the brand’s South Brazilian roots.
Guests will be able to enjoy a 360-degree view of the churrasco grill, where gaucho chefs will prepare and grill high-quality meats.
The restaurants will also feature dry-aged meat lockers, where premium cuts like the 32 oz long-bone Tomahawk Ribeye are aged for at least 42 days, as well as dynamic social spaces, including Bar Fogo, rooftop areas, and lounges.
Sign up HERE to receive our email newsletters with the latest news and insights from Africa and around the world, and follow us on our WhatsApp channel for updates.
Be the first to leave a comment