The document provides details about the dining experience and restaurant management of a company. It describes the prix fixe menu, rodizio meat service, and a la carte options, as well as the organizational structure of the restaurants, including the roles of gaucho chefs and management. The document also mentions efforts to increase guest frequency and spend through menu innovation and bar offerings.
documents/vol00010-efta01365829-pdf.pdf
{"title":"Amendment No. 3 to Form S-1","document_type":"legal","document_subtype":"Amendment to Form S-1","reference_numbers":["DB-SDNY-0057051","SDNY_GM_00203235","EFTA01365829"]}