Last year, the chain established 10 new restaurants across various locations, including Brooklyn, New York; Oklahoma City, Oklahoma; Richmond and others. Credit: Kristi Blokhin/Shutterstock.

Brazilian restaurant chain Fogo de Chão is continuing to execute its growth strategy with openings planned for major US destinations.  

The company unveiled plans for continued growth in 2025 with a site pipeline through to 2026. 

The restaurant chain will open 15 new locations both domestically and internationally in 2025, with construction already underway on nine of these.  

It will break into two fresh US markets in the states of Ohio and Tennessee, and aims to enhance its global presence through the capital light-franchise growth model. 

Following the launch of its 100th establishment worldwide in 2024, Fogo de Chão anticipates its workforce reaching 10,000 employees by mid-2025.  

In 2024, the chain established 10 new restaurants with locations including Brooklyn in New York and Oklahoma City, Oklahoma. It also relocated one of its Brazilian venues.  

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Fogo de Chão CEO Barry McGowan said: “Over the past few years, we have laid a strong foundation to showcase the scalability of our authentic and differentiated brand across all major markets in the US. As we move forward, we will continue building our brand across the US while driving capital-light franchise growth internationally.  

“As we enter 2025, Fogo is well-positioned to maintain our year-on-year 15% growth, fuelled by our unwavering commitment to exceptional hospitality and a distinctive culinary experience that welcomes every diet tribe. Our expansion strategy is designed to enhance our brand awareness, drive trial and build on our growing guest frequency.” 

The brand has launched initiatives such as All-Day Happy Hour and seasonal wine dinners in collaboration with celebrated wineries, creating unique dining experiences for its patrons.  

With 76 US locations and more than 100 worldwide, Fogo’s development plans for 2025 include openings at the World Trade Center in Manhattan’s Financial District and the Venetian in Las Vegas. 

Other domestic openings will take place in Santa Monica, California, in Orland Park, Illinois and at Virginia Beach, Virginia.  

Several of the new and refurbished restaurants in 2025 will showcase Fogo’s advanced design and innovation platforms, reflecting the local area whilst paying homage to the brand’s South Brazilian roots.  

Customers will get a 360-degree view of the open churrasco grill and watch gaucho chefs preparing and grilling high-quality meats.  

The brand’s Market Table will present seasonal salads, superfoods, cured meats and antipasti. 

The restaurants will also feature dynamic social spaces within Bar Fogo and the dining area, enhancing the overall guest experience and atmosphere.  

On display will be dry-aged meat lockers, where premium cuts such as the 32 oz long bone Tomahawk Ribeye are aged for a minimum of 42 days to develop rich flavours. 

Other features include enclosed patios, rooftop spaces and lounges.