Experiential Dining Is the Journey Back to Joy

Experiential dining has always been a special segment combining
outstanding service, unique moments, and delicious food. But it
came to a halt during the pandemic. On The Main Course, host
Barbara Castiglia spoke with Barry McGowan, CEO of Fogo de
Chão, a Brazilian steakhouse. He shared how the brand pivoted and
how they’re now expanding to deliver joy to customers.


McGowan is in love with hospitality, spending most of his life in
the industry. From his first job at McDonald’s to working with
Chili’s to opening restaurants across the world, hospitality is
in his blood. On joining Fogo de Chão, he said, “I loved the
concept and the brand, the authenticity of it all.”


As a leader of the brand, McGowan explained they started
innovating. “We introduced seafood, Brazilian brunch on weekends,
new ways to create experiences. For six years, we had positive
organic growth.”


Then the pandemic hit, and experiential dining wasn’t an option.
The brand pivoted, offering to-go for the first time. “We needed
a new revenue channel. We started with a product list and
butchered meats. Within three days, we had to-go offerings.”


Once it was safe to open, the company added more labor to focus
on more service and hospitality. “We leaned into what we’re good
at and what consumers want,” McGowan said.


McGowan also spoke about the 12 Safety Promises, based on health
and safety guidelines.


Expansion of the brand is what’s next, with several new locations
opening. They also have a Next Level Lounge and butchery on the
way. McGowan described the future, “We’re well-positioned and
offer more ways to explore and enjoy because steak is stale
offering. You can have a variety of steak and other meats along
with exotic foods. Guests can experience things they’d never buy
in the grocery store.”