Churrascaria Plataforma Brazilian Steakhouse
A Journey of Unified Franchise Growth
Cohesive multi-brand management is the key to success
Churrascaria Plataforma Brazilian Steakhouse, in the heart of New York City, has made its mark as one of the leading and most cherished steakhouses in a city that is famed for offering the best cuisine from around the globe.
What makes this mouth-watering menu option stand out from its mighty competitors is the way the steak is prepared. Churrascaria champions, and has perfected the Rodizio style of serving meat, a method with roots in southern Brazil during the early 1800s.
Drawing in customers from around the city, as well as visitors wanting to sample its culinary delights, Churrascaria Plataforma has become a favorite choice for many. The restaurant’s unique dining approach offers a wide selection of meat cuts, including beef, pork, lamb, and chicken, to each customer in their seats.
Unlike a traditional menu, Churrascaria features an all-you-can-eat format to enhance the culinary sensation, supplying continuous meat courses carved at the table. This profoundly embedded traditional Brazilian method gives patrons a varied and indulgent feast, reflecting the essence of the Rodizio style.
A Father’s Legacy
Alberico Campana Jr, partner and treasurer of Churrascaria Plataforma, recalls how this unique idea originated: “It all began when my father met a restaurant owner and travel agency owner in New York in 1994. They, together, envisioned transforming a space into something extraordinary.”
In 1996, Campana Sr. and his partners’ vision materialized, marking the first high-quality Brazilian steakhouse opening in New York and the entire United States. Campana explains, “The decision to create a grand, luxurious dining experience set us apart. We hired 20 experts from Brazil.” These hospitality gurus, including chefs, salad chefs, meat preparers, runners, floor managers, and servers, brought a wealth of experience.
With accomplished meat runners attending every table, the intricacies of the Rodizio style demand the precision and skill only these seasoned specialists offer. Campana stresses, “This not only positioned us as pioneers in the market but also laid the foundation for a dining experience marrying tradition with innovation.”
Passionate about his father’s legacy, this restaurateur knows that having the resiliency to weather industry trends is a compulsory skill. In the strengthening culinary landscape, carving an imperishable peerless niche is fundamental.
“For over 27 years, we haven’t just maintained quality; we have enhanced it,” says Campana Jr. Churrascaria’s unwavering presence deserves recognition.
In dynamic New York, where trends shift quickly, this fine dining establishment stands the test of time and elevates the dining experience every year. “What makes us proud is not only the longevity but our relentless pursuit of excellence. We are not simply surviving; we are thriving in an ever-developing industry.” And it all comes down to the basics.
Sourcing Intricacies with a Family of Vendors
Partner Campana Jr 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. Campana Jr 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 Campana Jr. 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 Jr states, “This symbiotic relationship thrives on the foundation of reliability. I, as one of the buyers, 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 Jr.
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 Jr recalls, “There was a juncture when a specialized meat distributor became pivotal for importing from Australia.”
This emphasizes that a procurement strategy must be global, with Australia and New Zealand as the exclusive sources for specific cuts.
While the menu boasts an impressive array of 35 salads and a hot dish collection, adaptability shines through with an arsenal of over 100 recipes. “The absence of a constrained menu allows us to maneuver through market fluctuations and carry out improvements according to changes in consumer habits and expectations,” advises Campana Jr.
A nimble approach to ingredient availability and cost fluctuations is elemental. Food offerings must transform in the face of unpredictable events, such as a sudden surge in tomato prices.
Flexibility is at the core of Churrascaria Plataforma Steakhouse’s operational philosophy—a philosophy that allows it to transcend limitations and adapt in times of crisis.
The absence of rigid constraints liberates chefs, allowing them to explore the boundless possibilities that each market shift presents. According to the owner, Mr. Campana Jr, the possibilities are endless. “Our culinary concept thrives on the principle that there are no boundaries and that we, as a team, have honed the art of navigating ever-evolving resources with finesse.”
Awards
Presented to outstanding restaurants in New York City, the Golden Apple Award is a prestigious honor with stringent criteria. Quantifiers include exceptional quality of food, excellent service, an inviting atmosphere, and creativity and innovation in menu offerings. The criteria stipulate exacting standards of cleanliness and hygiene, positive reviews and ratings from customers and critics, and a formidable reputation within the culinary industry.
As a proud, successful New York City business owner, the award honored Campana in 2013. “The first year, they accepted volunteer restaurants instead of forcing establishments. Churrascaria Plataforma Brazilian Steakhouse accepted the challenge, and we took 1st place in the Golden Apple Awards for Cleanliness.”
The Department of Health nominates nine outstanding eateries for the Golden Apple Award. Recipients must have no critical violations and four or fewer general violations during their past two annual inspections. The entrants must verify an active quality assurance program.
These markers contribute to New York’s dining experience by naming the best food selections in the city.
Business Insider listed the restaurant 14th on its list of the 25 Best Brazilian Restaurants in America in July 2021, scoring a 9.0 Foursquare7 rating. “Churrascaria Plataforma is renowned for its Rodizio: an all-you-can-eat service style specific to Brazilian restaurants. The red meat is Certified Sterling Silver, meaning the best beef produced in the U.S.”
An article in the June 2022 issue of Forbes titled “Three Must-Try Brazilian Steakhouses In New York City” featured Churrascaria, calling it a fun, lively setting to get your fill of Brazilian cuisine. “This spot also has a lively bar serving their special “Caipirinhas,” a beverage of fresh limes, sugar, crushed ice, and “Cachaça,” Brazilian liquor made from raw sugar cane.”
Eater New York voted Churrascaria one of the best steakhouses in NYC in September 2023. Describing the experience, Eater raved, “This Brazilian steakhouse features servers waltzing table to table, wielding long spits of meat sliced table-side.”
With a cellar of 18,000 vintages, this culinary haven is the recipient of Wine Spectator’s Award of Excellence, acknowledged for its business casual dress code, full bar, kid-friendly environment, and private room options.
Campana Jr’s number one charity event is New York’s Thanksgiving City Harvest, and they weigh in with a literal ton of poultry every year. “We have been doing this since year one. We donated 2000 lbs of turkey for the City Harvest. Plus, we donate gift cards to be auctioned.”
Foretelling a Digital Future
Persisting in aggressive operational maneuvers, Churrascaria monitors market trends and consumer preferences, with a commitment to understanding the growing desires of consumers and seeking avenues to attract new clientele. “Our ongoing efforts focus on enhancing our digital presence in this contemporary era. Embracing the digital landscape and catering to a younger demographic remains a priority.”
Achieving this entails increased engagement across online platforms, including social media, to broaden outreach. “Our goal is not just to maintain, but to expand our customer base through effective use of digital and social media channels.”
The story of Churrascaria Plataforma is one of culinary innovation and enduring quality; it is a tale of resilience and evolution in the heart of New York City. For three decades, partner Alberico Campana Jr carved a deep niche by blending tradition with a commitment to continuous improvement.
As the dazzling cityscape changes, Churrascaria Plataforma Brazilian Steakhouse stays a gastronomic beacon, inviting patrons to savor the extraordinary. This innovative fine dining establishment does not merely serve food; it crafts experiences, inviting diners to indulge in the symphony of flavors that define the family’s legacy.
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AT A GLANCE
Churrascaria Plataforma Brazilian Steakhouse, New York, New York
WHAT: New York City’s premiere Brazilian Steakhouse and America’s original Rodizio-style culinary delight.
WHERE: New York, New York, U.S.A.
PREFERRED VENDORS
Bindi North America, Inc. – WWW.BINDIUSA.COM
Bindi North America consists of a collaborative group of several major European brands, Bindi, Forno d’Asolo, and Gelpat, becoming a leader in the production and distribution of excellences in frozen bakery and patisserie for both foodservice and retail.
