Churrascaria Plataforma Brazilian Steakhouse

A FAMILY OF VENDORS Owner Campana details how traditional Brazilian cooking begins with the basics.“Rice and black beans for Brazilians are like pasta for Italians. We eat that every day.” The number one mouth-watering, coveted entrée at Churrascaria Plataforma Brazilian Steakhouse is the delectable top sirloin. But New York City meat distributors do not offer that cut. Campano says,“We needed to send a couple of our guys to the plant to guide them on how to cut and vacuum-pack two pieces together, a part of our concept.” They wrap the precision cuts with as much blood as possible to keep the meat fresh and moist since they never freeze it. “Because the flavor comes from this blood, this moist meat differs from American steaks, which tend to be drier,” explains Campano. They then add sea salt and nothing else. Churrascaria Plataforma Brazilian Steakhouse’s familial bond extends to an expansive network of vendors and suppliers, and over 150 diverse partners. Campana states,“This symbiotic relationship thrives on the foundation of reliability. I, as the buyer, prioritize prompt payments, and our suppliers promptly discuss our needs.” In moments of supply disruptions, a collaborative spirit appears, exemplifying the interdependence that defines this operational ethos. “Consider a scenario where the availability of top sirloin dwindles, because of simultaneous demand from the multitude of establishments akin to ours now spread across the country,” speculates Campana. This underscores the necessity for a well-coordinated supply chain, where vendors step in to rectify interruptions. “It is a delicate dance of demand and supply, intricately woven into daily operations.” The stringent regulations restricting the import of fresh or frozen meats from other origins compound the complexities of sourcing channels. Campana recalls, “There was a juncture when a specialized Maui distributor became pivotal for importing from Australia.” 4 BUSINESS VIEW MAGAZINE VOLUME 11, ISSUE 02