Chef Rouge is a French “bistronomic” restaurant in Sao Paulo, Brazil that attracts French expats, locals and tourists alike.
DUCASSE Conseil was asked to analyze the F&B offering of a French brasserie in Sao Paulo and make adjustments to both its cuisine and service. All of the restaurant’s competitiveness indicators were reviewed, including kitchen organization, service, procurement and cost reduction. Thanks to the improvements made, the restaurant won the award for best French restaurant in the city!
Food services catering
São Paulo, Brazil
From 2018 to 2023
A chef and a consultant visited the restaurant in January 2018 to get a feel of the place, meet suppliers, learn about supply constraints and identify areas for improvement.
For one week, a DUCASSE Conseil chef worked in the kitchen alongside the restaurant’s head chef. This was an opportunity to give advice on how to organize stocks and dish delivery, optimize the kitchen staff’s work hours and pool orders with suppliers.
The consultant was able to analyze the establishment’s key numbers (payroll, material costs and overheads) and, together with the owner, implement a strategy to optimize costs and make the restaurant more competitive.
The chef was trained in Paris, learning innovative culinary techniques (such as sous-vide cooking) and contemporary, original plating methods. The front-of-house and kitchen staff were then trained on site to improve service.
DUCASSE Conseil regularly carries out quality controls to maintain the quality of service and ensure that recommendations are followed.
“We benefit from the expertise of an international group accustomed to assisting this type of establishment abroad. Thanks to our partnership, we’ve been able to become more competitive in a city where competition is rife.”
Rodrigo Fiuza
OWNER AND MANAGER
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