Fogo De Chao Brochure

ABOUT
FOGO
THE HISTORY - THE GAUCHO WAY OF PREPARING MEAT®
The story of Fogo de Chão® began in the mountainous countryside of Rio Grande do Sul in Southern
Brazil, where its founders were born. Growing up, the brothers were immersed in the centuries-old
Gaucho culture, a rich blend of traditions from European immigrants and Brazilian natives.
An important element of this culture is churrasco, the Gaucho way of roasting meats over pits of
open fire for delicious barbecues, which is always present at every festive occasion, especially
family gatherings.
The young boys would learn how to grill the meats the Gaucho way from their fathers, becoming the
caretakers of a culinary tradition passed down from generation to generation for over three
centuries.
In 1975, the brothers left their homes in the heart of the hill country and went to Rio and São Paulo.
There, they worked their way up starting first as waiters, then as assistant churrasqueiros, and
finally as churrasqueiro chefs, all the while developing the Fogo de Chão concept.
In 1979, the first Fogo de Chão opened its doors in Porto Alegre, combining the best of the
centuries-old culinary tradition of churrasco with a focus on exceptional customer service.
In 1986, encouraged by the success of their restaurant and frequent requests from out-of-state
customers, Fogo expanded their business to São Paulo, Brazil's largest city.
By 1987, the restaurant had established a respected reputation in the city's culinary scene and
opened its second location in Såo Paulo...
n 1997, in response to the continuous requests of their loyal American customers, Fogo exported
their concept to North America, opening the doors of the first U.S. restaurant in Dallas, Texas.
After years of challenging work and dedication to excellence, the Fogo de Chão team has opened
locations in several major U.S. cities. However, the journey is not over yet. Their heart is set on
expanding and continuing to draw from their passion for sharing their culture and preserving the
authentic, centuries-old tradition of The Gaucho Way of Preparing Meat®.
ABOUT FOGO DE CHÃO
Fogo de Chão (fo-go dèe shoun) is an authentic Brazilian
steakhouse. In 1979, Fogo de Chão began sharing the gaucho
way of preparing meat in Porto Alegre, Brazil. Today, their
gaucho chefs still expertly grill each of their 15 cuts of meat and
offer you continuous tableside service. Fogo de Chão invites you
to enjoy the delicious preparations of their gaucho chefs along
with the gourmet salad bar, authentic Brazilian side dishes, and
award-winning wine list.
THE DINING EXPERIENCE
STEP 1: Sit down, relax, and enjoy a drink
while the Fogo® dining experience is explained.
STEP 2: Visit the gourmet salad and sides bar. Enjoy over 30 items
including fresh cut vegetables, imported cheeses, cured meats and
Brazilian side dishes.
STEP 3: Turn your card green side up, signaling that you are ready for
our gaucho chefs to begin tableside service.
STEP 4: Choose from the 15 cuts of delectable fire roasted meats that
are brought to your table, sliced, and served by our gaucho chefs.
STEP 5: When you are satisfied, flip the disc to the red side until you are
ready for more offerings.
STEP 6: If you wish, end the meal with one of the delicious Fogo®
desserts.
DINING
MENU
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EXISTING
LOCATIONS
U.S.
LOCATIONS
Rosemont
San Diego
BRAZIL
LOCATIONS
EXISTING
COMING SOON
New York
SITE
CRITERIA
COMPANY OVERVIEW
• In 1979, the first Fogo de Chão opened in Brazil
• In 1997, the first United States location opened
• 18 Restaurants open in United States
• 7 Restaurants open in Brazil
• Projected to open 3-5 new restaurants per year
OUR CONCEPT
• Upscale Brazilian Churrascaria Steakhouse operating under the unique service
concept of espeto corridor, which translates from Portuguese as “continuous
service”.
• A prix-fixe system lets guests sample the entire menu, or just focus on their
favorite items.
• The two-sided disk system allows patrons to enjoy a quick paced meal, or a
leisurely dining experience.
TRADE AREA CRITERIA
1 MILE RING
5 MILE RING
30 MINUTE DRIVE
POPULATION
> 25,000
> 300,000
> 1,000,000
AVG. HOUSEHOLD INCOME
> $75,000
> $80,000
> $80,000
DAYTIME EMPLOYEES
> 65,000
> 450,000
> 1,250,000
PREFERRED MARKET CRITERIA
• MSAs with a population of 1,500,000 or more
• Proximate to convention centers, high-end shopping areas, tourist attractions,
office buildings, hotel density, and residential density.
• Proximate to steakhouses and other fine dining restaurants
SITE CRITERIA
• 9,000 SF – 12,000 SF at grade level (plus trash enclosure)
• Premises must be a minimum of 80 feet wide
• Space must have proximate valet parking drop off and pick up area
• Parking (suburban location requirement) – 150 vehicles with minimum of 75
spaces where we can stack and 25 for employees
• Availability of full liquor license required
• Prefer new or newer constructed buildings, free standing opportunities, or office
building
• Tenant shall be permitted to use their typical signage package and have the right
to install awnings
• Tenant can display rotisserie in windows of premises
LEASE TERMS
• Ten (10) years with a minimum of two (2) five (5) year options
• Ten (10) percent escalation at each five (5) year anniversary
• No percentage rent
• 180 Days after permits for construction
• Exclusive steakhouse within project
SHELL CONDITION AND TENANT IMPROVEMENTS (minimum & not all inclusive)
• Minimum of fourteen (14) feet clear height for the majority of the premises
• Landlord must provide ADA complaint premises
• Domestic water line – two (2) inch
• Sanitary waste line – six (6) inch with minimum six (6) inch vent line
• Gas line – three (3) inch, providing 2,074,000 BTU low pressure service
• Electrical service – provide 1600 amp, 120V/208V 3 phase
• HVAC – 1 ton for every 150 SF
• Black iron – 38 inch x 38 inch exhaust shaft
• Vent shaft – two (2) 12 inch x 12 inch vent shafts for restroom & dishwasher
• Fire protection – appropriately sized fire protection water line with runs & heads,
four (4) inch minimum, to the extent required by regulation or code
ADDITIONAL
INFORMATION
LINKS
• FOGO DE CHÃO WEBSITE - http://www.fogodechao.com/
• DINING EXPERIENCE VIDEO - http://www.sierraus.com/Fogo/fogo_video.mp4
• TENANT INFORMATION - http://www.sierraus.com/tenant/fogo-de-chao/
CONTACT
ROB ROWE
312.254.0717
rrowe@sierraus.com
SIERRA U.S.
640 North LaSalle Blvd
Suite 401
Chicago, IL 60654
www.SierraUS.com