Kaesid Case Study: How the Right Equipment Recipe Spiced Up a Brazilian Grill's Success

Every food entrepreneur dreams of this problem: customers are lining up out the door, but your kitchen can't keep up. This was the delicious dilemma facing our client, a beloved Brazilian grill house in São Paulo known as "Churrasqueira do Sabor."

Their secret? An incredible family marinade recipe, passed down through generations, that made their rotisserie chicken and shawarma legendary. However, their passion and secret recipe were being stifled by outdated, underpowered equipment. Their old, single rotisserie oven and tiny shawarma machine were constantly failing, creating long wait times, inconsistent cooking, and a ceiling on their growth. They were turning away business at peak hours.

They reached out to Kaesid not just to buy new machines, but to find a strategic solution to unlock their kitchen's full potential.

The Challenge: Efficiency Without Compromising Tradition

Our initial consultation revealed three core problems:

1. Bottlenecked Production: One small rotisserie oven could only hold 12 chickens at a time with a long cook cycle, creating a huge backlog during lunch and dinner rushes.
2. Inconsistent Quality: The old shawarma machine had poor heat distribution. Some parts of the meat cone would be overcooked and dry, while others were underdone—a tragedy for such high-quality ingredients.
3. Safety and Workflow: The old gas equipment was unreliable and posed a safety concern, while its placement created a inefficient workflow for the kitchen staff.

The client's goal was clear: dramatically increase capacity and consistency without altering the unique taste and quality that made them famous.

The Kaesid Solution: A Tailored Hardware Upgrade

We knew a one-size-fits-all approach wouldn't work. We needed a custom-tailored equipment strategy.

1. For the Rotisserie Chicken: The High-Capacity Gas Advantage

After analyzing their sales data, we recommended a high-capacity, double-stacked gas rotisserie oven. Here's why:

• Volume & Speed: This unit could hold 24 chickens per load, effectively doubling their output. The powerful gas burners offered superior heat recovery, meaning the oven bounced back to temperature instantly after the door was opened, shaving precious minutes off each cycle.
• The Flavor Factor: Gas provides a radiant, moist heat that perfectly crisps the skin while locking in the juices of their marinated chicken—exactly the result they were known for.
• Economic Sense: For a high-volume operation running 12+ hours a day, the lower operational cost of gas versus electricity would lead to significant long-term savings.

2. For the Shawarma: Precision Electric Control

For their famous shawarma, we took a different approach, recommending a large, vertical electric shawarma machine.

• Consistency is King: The electric heating elements provided incredibly consistent, even heat around the entire meat cone. This eliminated dry spots and ensured every slice was perfectly cooked, juicy, and flavorful.
• Safety and Placement: Without the need for an open flame or complex ventilation, the electric unit was easier and safer to install right at the front counter. This placement was a game-changer—it became a visual marketing tool, and servers could slice meat to order directly for customers, enhancing the dining experience.
• Perfect for the Task: Electric power provides the steady, lower heat ideal for slowly roasting and rendering fat on a shawarma cone throughout the day.

We handled the entire process: sourcing, seamless installation of the new gas line and venting for the rotisserie, staff training on the new controls, and optimizing the kitchen layout for a smoother workflow.

The Results: Sizzling Sales and a Streamlined Kitchen

The impact was immediate and profound:

• +80% Increase in Output: The kitchen could now easily meet peak demand. The rotisserie oven kept a continuous flow of chickens ready, and the shawarma machine produced consistent quality all day long.
• 35% Increase in Sales: With shorter wait times and the ability to serve more customers, weekly sales skyrocketed. The visual appeal of the new shawarma machine at the front counter also drove impulse purchases.
• Enhanced Brand Reputation: Online reviews now frequently mention the "lightning-fast service" and "consistently perfect" meat, proving that the equipment upgrade directly supported their brand promise of quality.
• A Happier, Safer Kitchen: The staff could work efficiently without fighting faulty equipment, reducing stress and improving morale.

The family's secret marinade recipe finally had the stage it deserved. By combining the raw power of gas for volume with the precise control of electricity for consistency, Kaesid provided not just equipment, but a tailored efficiency solution. We helped "Churrasqueira do Sabor" translate their culinary art into unprecedented commercial success, proving that even the best recipes need the right tools to truly shine.