Business View Magazine - Feb 2024

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, owner and treasurer of Churrascaria Plataforma, recalls how this unique idea originated: “It all began when my father met a restaurant owner in New York in 1994. They envisioned transforming a space into something extraordinary.” In 1996, Campana Sr.’s 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 restauranteur 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 27years,we haven’t just maintained quality; we have enhanced it,” says Campana. Churrascaria’s unwavering presence deserves recognition. In dynamic NewYork, 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 133 BUSINESS VIEW MAGAZINE VOLUME 11, ISSUE 02 CHURRASCARIA PLATAFORMA