by Ross Kingsley | Mar 16, 2025 | RESTAURANT BUSINESS: BEHIND THE KITCHEN DOOR
A few years after launching Churrasco Phuket Steakhouse, we decided to open a second restaurant. Rodizio Brazil Phuket (see picture) was a traditional all-you-can-eat Churrascaria, featuring pasadores carving various meats table-side from large skewers, creating an authentic Brazilian dining experience.
We knew this expansion would bring challenges, but we underestimated just how demanding it would be. Rather than simply doubling our workload, it tripled. Our original restaurant saw noticeable declines in both consistency and service. Staff was stretched too thin, and we as management struggled to oversee both locations without adequate support. Our purchasing and operational systems weren’t designed for multi-unit expansion.
At one point, we even briefly lost control of our finances when an employee committed fraud. She was eventually arrested and jailed, but the damage had been done. And while the new location attracted customers, it didn’t generate enough revenue to offset the increased strain on our business.
After two turbulent years, we made the difficult decision to close Rodizio Brazil Phuket. This experience taught us a crucial lesson: scaling a restaurant business isn’t as simple as replicating an existing concept. It requires a well-structured infrastructure to support multiple locations. One of the biggest misconceptions about opening a second restaurant is the assumption that revenue will double while operational efficiency remains intact. In reality, both locations suffered.
The key takeaway? Restaurateurs looking to expand should consider growing from one location to at least four or five—not just two. This may seem counter-intuitive, but with only two locations, there isn’t enough revenue to justify building a proper back-office team. With four or five, however, it becomes viable to hire dedicated staff for HR, purchasing, accounting, and operations, ensuring consistent quality while relieving pressure on ownership and core management.
Of course, scaling at this level requires significant resources. Single-location owners looking to expand may need to bring on a working partner or secure investment funding. While this means relinquishing some control, it also provides the financial backing necessary for sustainable growth without sacrificing quality.
The guiding question we always return to is: Is the gain worth the pain? Expansion in the restaurant industry isn’t just about opening new doors—it’s about keeping them open with unwavering quality and service. For those considering growth beyond a single location, careful planning, sufficient capital, and the right team structure are critical to long-term success.
Image Credit: Churrasco Phuket (“Rodizio Brazil Phuket,” our former Churrascaria)
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Mar 9, 2025 | RESTAURANT BUSINESS: BEHIND THE KITCHEN DOOR
The rise of social media empires has transformed marketing strategies across all industries. For restaurants, these platforms often come with a flood of requests from influencers seeking free meals or payment in exchange for exposure. While this might be an effective strategy for some businesses, particularly those with a strong online or global focus, the approach doesn’t exactly align with the realities of every restaurant—ours included.
At our restaurant, we’ve made the conscious decision to decline the majority of influencer collaboration requests. The reasons are simple and rooted in practicality. First and foremost, we don’t ever rely on paid promotions. Our philosophy is that our food, atmosphere, and service should speak for themselves. We want our customers to share their experiences authentically, without any incentive that could compromise the integrity of their opinions.
That said, we’re not entirely opposed to working with certain qualified writers or content creators. However, we’re selective. If we do collaborate, it’s typically with individuals who are either based locally in Phuket—our home—or those who at least specialize in food writing within Thailand. This ensures that any content they produce is authentic, and reaches an audience that might realistically visit us.
For the rest of the influencer requests, we offer a small discount if they’re genuinely interested in trying our restaurant. Tellingly, over 90% of these inquiries never reply after this offer. And we’re okay with that. It tells us that their primary interest wasn’t in our food or dining experience, but in a one-sided transaction.
The reality of the restaurant business is unique. Unlike products that can be shipped worldwide, restaurants operate in a time-sensitive, location-specific environment. Much like airlines or hotels, we deal in expiring inventory—empty tables today can’t be filled tomorrow. Therefore, promotion to an audience located in other countries or continents rarely brings value to us.
This doesn’t mean social media isn’t important. It can be a powerful tool, particularly when it organically connects actual guests with actual experiences with local audiences or tourists already planning a visit to the area. But for restaurants like ours, the key is ensuring that any marketing efforts—whether online or offline—are meaningful, targeted, and real.
Ultimately, our focus remains on what we do best since January 2012 – crafting exceptional and affordable dining experiences for every guest who walks through our doors, no strings attached.
Image Credit:
https://freepik.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Mar 2, 2025 | RESTAURANT BUSINESS: BEHIND THE KITCHEN DOOR
Locating and operating a restaurant in a bustling shopping mall comes with unique advantages and challenges. Malls provide access to steady foot traffic, convenience, and a diverse customer base, but they also impose restrictions and demands that impact operations.
Advantages
One significant benefit is the built-in foot traffic. Malls naturally draw shoppers, families, and tourists, creating a constant stream of potential customers. This reduces the need for intensive marketing efforts, as the mall’s environment already attracts people.
Another advantage is shared infrastructure. Restaurants in malls typically don’t need to provide certain facilities, such as restrooms, as these are included in the mall’s amenities. This not only saves money but also frees up manpower and valuable space for dining areas or kitchen operations.
Additionally, mall locations provide added convenience and security. Features like ample parking, managed cleaning services, and centralized maintenance allow restaurant operators to focus more on their core business—serving great food and delivering excellent service.
Disadvantages
Despite the benefits, operating in a mall comes with notable drawbacks. Rent is a major concern, as mall landlords often charge high base rates. Some landlords go a step further and also require a revenue-sharing arrangement, where restaurants must pay a percentage of their sales in addition to rent. This can be particularly burdensome for small or mid-sized businesses, especially during slower months.
Another disadvantage is the lack of flexibility. Malls typically enforce strict operating hours, which can limit the ability to open early for breakfast or close late for special events. This rigidity can make it challenging for restaurants to adapt to their target audience’s needs. They often also impose operating hours for their central air-conditioning systems, further curtailing or at least regulating opening hours.
Finally, the competitive nature of malls and restrictions on customization can make it difficult for restaurants to stand out. Limitations on exterior design and signage, combined with the fast-paced mall environment, can discourage a more relaxed or unique dining experience.
Our Own Experience
For Churrasco Phuket Steakhouse, its location inside the iconic Jungceylon Shopping Center in Patong Beach has been the perfect choice since January 2012. We are catering to over 100 nationalities visiting Phuket as tourists, and the mall location has served our steakhouse extremely well. In turn, due to our long and excellent history and consistently top reviews, we add significant traffic to the mall in turn. People seek us out in high numbers every day, which benefits the mall and other mall restaurants nearby.
In summary, while running a restaurant in a busy mall offers access to a ready-made customer base and many shared facilities, the high costs, operational constraints, and revenue-sharing models require very careful consideration and evaluation.
In other words, do your homework diligently.
Image Credit: https://churrascophuket.com/about/
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Feb 23, 2025 | RESTAURANT BUSINESS: BEHIND THE KITCHEN DOOR
In the restaurant industry, ambiance is as critical as food and service, and music plays a pivotal role in shaping that ambiance. Properly selected and executed, music can elevate the guest experience, create a memorable atmosphere, and even reinforce a restaurant’s brand identity.
The key to using music effectively starts with quality sound. Investing in a well-designed and top brand audio system ensures that music is evenly distributed without overpowering conversations. Poor sound quality or uneven acoustics can disrupt the dining experience and diminish the intended effect of the music. It can be downright annoying too.
Playlist selection is equally important. The music must align with the restaurant’s concept and target audience. Genres should complement the dining environment rather than clash with it. Volume also plays a significant role—music should enhance the atmosphere without competing with guests’ conversations.
Importantly, music selection should never cater to the preferences of the owner or staff but address guest expectations. A restaurant exists to serve its clientele, and every aspect, including music, should enhance their experience. Guests are more likely to return when they feel the ambiance is tailored to them and not the boss’s love for Bon Jovi or Elvis.
At Churrasco Phuket Steakhouse, the use of Latin / Spanish guitar music exemplifies the power and success of thoughtful music curation. Latin guitar melodies evoke warmth and sophistication, encourage a bit of foot tapping, thus perfectly matching the restaurant’s focus on South American cuisine. The rhythmic yet soothing nature of the music enhances the dining ambiance, providing a sense of authenticity while – most importantly – staying unobtrusive.
This strategic use of music has helped position Churrasco Phuket as a standout steakhouse, differentiating it from competitors. Guests are transported to a lively but refined setting, complementing the flavors and culture of their signature dishes like Picanha. The consistent use of this music style reinforces the brand, ensuring a cohesive and memorable experience.
In conclusion, music isn’t just background noise—it’s an integral part of the restaurant experience. With careful attention to sound quality, playlist curation, and alignment with the restaurant’s concept, music becomes a silent partner in delivering exceptional hospitality.
Image Credit: https://freepik.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Feb 16, 2025 | RESTAURANT BUSINESS: BEHIND THE KITCHEN DOOR
In the restaurant industry, success often depends on maintaining a delicate balance between costs, quality, and customer satisfaction. However, a common yet underestimated challenge that many restaurateurs face is theft. Restaurant stock theft, whether intentional or unintentional, can erode profits and disrupt operations, making it an issue that cannot be ignored.
Employee theft, often seen as the primary source of loss, can occur in various forms. This includes food and beverage theft, misuse of discounts, or outright cash theft from the register. Employees may also over-serve friends or underreport sales, leading to further financial leakage. Solution: Addressing this issue requires a proactive approach, including hiring trustworthy staff, setting clear policies, and implementing accountability measures such as regular inventory checks. Installing surveillance systems in critical areas and providing adequate training on company policies can also deter theft. Transparency and communication about the impact of theft on the business can foster a sense of responsibility among employees.
Customer-related theft, while less frequent, also contributes to stock loss. Examples include customers leaving without paying or exploiting errors in billing. Solution: To mitigate these risks, restaurants can adopt technologies like point-of-sale (POS) systems that automate and streamline transactions, reducing the margin for human error. Additionally, training staff to handle such situations calmly and implementing policies like requiring prepayment for large parties can reduce the likelihood of customer theft.
Another overlooked factor in restaurant theft is supplier-related theft or fraud. Suppliers may deliver fewer goods than invoiced or substitute inferior products without disclosure. Solution: Regularly verifying deliveries against orders and maintaining detailed records of transactions can help identify discrepancies early. Building strong, trustworthy relationships with suppliers and negotiating clear, detailed contracts can also reduce the risk of fraud.
Technology plays a crucial role in combating theft. Modern inventory management systems allow restaurants to track stock levels in real time, flagging discrepancies before they become significant. Surveillance systems and access controls also serve as deterrents against employee and customer theft. POS systems, when integrated with inventory tracking, provide a comprehensive view of stock movement, helping owners identify unusual patterns that may indicate theft. Solution: Invest in inventory software that integrates with your POS system and train staff on how to use these tools effectively. Regular system updates and audits ensure the technology remains effective.
To further protect the business, conducting regular audits and reviewing financial reports is essential. These practices provide a clearer picture of the restaurant’s performance and can reveal inconsistencies that might otherwise go unnoticed. Additionally, fostering a positive workplace culture can discourage theft by increasing employee loyalty and engagement. Solution: Schedule routine audits and ensure managers review financial reports weekly. Hold regular meetings to communicate expectations and recognize employees who uphold the business’s integrity.
In conclusion, theft in the restaurant business is a multifaceted issue that requires strategic and consistent management. By leveraging technology, enforcing clear policies, and fostering trust, restaurateurs can minimize losses and ensure their business remains profitable. Addressing theft isn’t just about protecting inventory—it’s about safeguarding the integrity and success of the entire operation.
Image Credit: https://freepik/com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
>>> Reprinting, reposting & sharing allowed, in exchange for a backlink and credits <<<
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Feb 16, 2025 | RESTAURANT BUSINESS: BEHIND THE KITCHEN DOOR
Churrasco Phuket Steakhouse has carved out a solid niche by offering “Affordable Wagyu & Black Angus Steaks.” The question often asked is how does the restaurant maintain this balance between quality and affordability? Without compromising on either?
Strategic Menu Engineering
The key lies in detailed and constant menu engineering. Many restaurateurs fall into the trap of raising prices or cutting costs, often at the expense of quality or service. Churrasco Phuket takes a different approach. The team ensures their menu features are a mix of high and low-cost items complementing each other. By carefully analyzing food costs and pricing, they maintain profitability while catering to a wide range of guests. This balance allows customers to enjoy premium cuts of meat without feeling the pinch.
Maximizing Ingredients
Another effective strategy is to maximize the versatility of ingredients. Instead of purchasing different cuts of meat for every dish, they select cuts that can be prepared in multiple ways. For instance, a single cut of meat might be used for a Bolognese sauce, a Chili con Carne, and even more dishes simply by altering the cooking techniques and accompanying ingredients. This approach minimizes waste and maximizes efficiency, ultimately passing the savings on to customers.
Spotlight on Signature Dishes
The restaurant also strategically promotes signature dishes and bestsellers, such as time-honored recipes or high-demand items. These not only draw in customers but also optimize the overall menu performance by focusing on proven crowd-pleasers.
Through these thoughtful practices, Churrasco Phuket Steakhouse has mastered the art of offering premium steaks at accessible prices, creating a dining experience that’s as exceptional as it is affordable.
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
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