Texas de Brazil

Texas de Brazil – Operational Efficiency Enhancement

Services Provided:

• Comprehensive restaurant assessment
• Operations efficiency plan development
• Back-of-house operations redesign

Client Overview

Texas de Brazil operates as an upscale Brazilian steakhouse chain combining southern Brazilian gaucho traditions with American hospitality. Founded in 1998, the brand features rodizio service style with all-you-can-eat grilled meats and elaborate salad bars, serving premium dining experiences with full bar service across multiple locations.

Challenge

Texas de Brazil faced operational efficiency challenges in back-of-house operations that impacted food costs and service quality. The continuous meat preparation required for rodizio service created bottlenecks during peak periods, and existing kitchen layouts were not optimized for the high-volume, multi-protein cooking processes essential to their concept.

TRG’s Solution

TRG conducted comprehensive restaurant assessments identifying specific operational inefficiencies in back-of-house workflows. Our team developed detailed operations efficiency plans—redesigning kitchen layouts to optimize meat preparation and cooking processes. The redesign focused on creating dedicated stations for different menu needs, while maintaining the continuous service flow essential to the rodizio experience.

Results

The operational improvements achieved remarkable efficiency gains with service capacity increasing during peak periods while simultaneously reducing food waste. Kitchen staff productivity improved 20% through optimized workflows, and food quality consistency improved across all protein offerings. The enhanced operations enabled Texas de Brazil to serve larger parties more efficiently while maintaining their premium dining experience standards.