Dive Brief:

• Fogo de Chão added new seafood dishes to its permanent menu, including lobster tails and crab cakes, the brand announced Tuesday. These items complement a selection of à la carte seafood options already on the brand’s menu.
• The menu expansion closely follows the chain’s “Fogo is Fire” campaign that launched earlier this year and intends to acquaint consumers with the brand’s Brazilian identity.
• Fogo has looked to menu expansion to grow its consumer base for a while, with plant-based dishes and seasonal produce serving as a focus for the brand in previous years. 

Dive Insight:

The chain’s new permanent seafood additions are accompanied by several seasonal dishes as well, including three sides and two cocktails. New seafood dishes could help the brand grow same- store sales at its existing units.

CEO Barry McGowan framed the changes as a way to make Fogo more accessible.

“Whether guests are looking for a fine dining experience or a more casual meal, our expanded offerings provide flexibility and flavor,” McGowan said. 

Fogo has had a rotating seafood menu since at least 2014, according to archived versions of its website. But the brand’s spokesperson said the whole branzino, which was added in the fall, was the first permanent seafood addition to its core menu. 

The chain has made other changes intended to support its growth in recent months, bringing on Georgeanne Erickson from Krispy Kreme to lead its marketing and opening new locations in Brazil and the Boston area.

Fogo is planning significant U.S. expansion in 2025, according to a press release, with 15 projected openings worldwide, compared to 76 domestic units and at least 24 international. The expansion includes entry into two new markets: Ohio and Tennessee