In this episode of Take-Away with Sam Oches, Sam talks with Barry McGowan, CEO of Fogo de Chão, a Brazilian steakhouse chain that has grown to more than 100 locations globally, including 80 in the U.S. The brand specializes in churrasco, or high-quality, fire-roasted meats, and it’s using its quality positioning in the full-service space to build incredible momentum — including being named one of America’s Favorite Chains from NRN and Technomic. Barry is a 40-year veteran of the restaurant industry and has spent the past 12 years at Fogo building systems that have helped it become a favorite among younger consumers in particular. He joined the podcast to talk about why Fogo resonates so much today among American consumers and why it’s perfectly tailored for the restaurant industry of the future.

In this conversation, you’ll find out why:

• The full-service category is ripe for more customization 
• Quality does not always require complexity 
• Younger consumers want authenticity, discovery, and value
• The systems that support a long-lasting brand can take a while to build 
• Culture is the first building block toward brand longevity 
• The restaurant revolution is as much powered by brick and mortar as by technology

Have feedback or ideas for Take-Away? Email Sam at [email protected].