Meat, chicken, sausage? The advice of the barbecue seller who invoices r $ 250 mi

Meat, chicken, sausage? The advice of the barbecue seller who invoices r $ 250 mi


The poor boy from Rio de Janeiro, son of Porter and domestic, former magazine, has created an agreement that will internationalize




Son of Porter and domestic, Leandro de Souza43, started working before adolescence, distributing newspapers and bicycle magazines in the chic roads of Rio de Janeiro. After many rats, even living in the United States, started selling barbecue, a company that today takes advantage of a business group that is earning R $ 250 million Until December.

But it is not only for suggestions for entrepreneurship that is worth reading the following interview. Leandro knows the Culture of the insole That, according to him, “was born in Rio de Janeiro, there are records of the late 80s. The same boom was in the 90s. Some characters there on the outskirts of Rio popularized this culture of street barbecue”.

Leandro was the safety of the nightclub, the delivery, the waiter and even an air driver. In 2011, he opened the Specto CariocaWith the strategy of offering multiple options as well as meat, chicken and cheese. It worked: the activity has grown, forming a group that operates in six states and plans the first international unit in Florida (USA). Look what Leandro replied to Run Information on culture and entrepreneurship.



Antonio Jorge Pereira, owner of Jorge's barbecue in Rio de Janeiro, intends to open the franchise. The same path as Leandro de Souza will follow.

Why do the Brazilians like the skewers so much?

Because it is a practical product. Eat everywhere and anyway. Walk, standing, sitting on the table, with dish, no dish. And since meat has always been a product present in our life, it offers practicality and taste.

Is the traditional explanation of the meat the sales sample?

YES. This is fired our flagship. It represents almost half of the skewer sales. Even having over 15 tastes of skewers, traditional meat is assassin.

After the meat, which one does it come?

We have a good consumption of mixed skewers, which is meat with peppers sausage, they also sell the heart and kafta well. The options can reach the meat of meat wrapped with bacon. Everyone is very tasty. I am suspicious.



Jorge's Churrasquinho, a factory that ran in Favela's food, at Parque União Favela, a complex da Maré, north of Rio de Janeiro.

Is putting a piece of fat in the skewer a small deception?

In fact, I can call the marketing experience, because the role of fat is more to issue the same smell. Mix with one of the senses. Many people like to eat fat. But I see that the greatest role is in the field of smell and juiciness in the meat.

What is the most delicate aspect of the barbecue business?

The variation of the price of the meat is a challenge. Red meat and chicken have suffered a lot of postpandeia. In addition to the price, we also have the issue of taxation and logistics.

What do you ever do while I embark on a barbecue?

Never work with a bad product. Regardless of your destination audience, everyone deserves a good, soft and tasty product. Not to forget to do: always try to cross two important success factors: product and service. Provide an excellent product, but also with excellent service. One of these two anomalous arrests, you will have problems and difficulty building loyalty to customers.

After the barbecue company has been established, what is the next step?

Investing in delivery I would say that it is a good way. The increase in the supply of products can be a problem with storage, management, control and production, since different products require different production times.

Source: Terra

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