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G-1192 - 08/10/2021 - LICENSE -ALCOHOL - Ordinances Supporting Documents ITEM 9.13.1 BOARD OF TRUSTEES MEETING VII i A(,i OI SAMUEL E. DEAN BOARD ROOM OAK BR� . K BUTLER GOVERNMENT CENTER 1200 OAK BROOK ROAD OAK BROOK, ILLINOIS 630-368-5000 AGENDA ITEM Regular Board of Trustees Meeting of August 10, 2021 SUBJECT: An Amendment to Title 4,Chapter 1, Section 8A of the Village Code of the Village of Oak Brook, Illinois Relative to the Number of Authorized Liquor Licenses. FROM: Charlotte K. Pruss, Village Clerk Kathy Vonachen, Deputy Village Clerk BUDGET SOURCE/BUDGET IMPACT: N/A RECOMMENDED MOTION: I Move to Approve Passage of Ordinance G-1192, "An Ordinance Amending Title 4, Chapter 1, Section 8A of the Village Code of the Village of Oak Brook, Illinois by Increasing by One to Thirty-seven the Number of Authorized Class A-1 Liquor Licenses." Background/History: Fogo De Chao Churrascaria(Oak Brook, Illinois) LLC d/b/a Fogo De Chao, has made application to the Village of Oak Brook for a Class A-1 Liquor License for their restaurant. Fogo De Chao is located at 1205 22nd Street. The approval of this liquor license will increase the number of Class A-1 liquor licenses in the Village of Oak Brook from 36 to 37. All Village's liquor license ordinance requirements for a Class A-1 liquor license are being submitted at this time. The applicant has requested that this application be brought before you for your consideration at the Village Board's meeting of August 10, 2021. Enclosed for the Village Board's review is the Application for a Liquor License. BOT 081021 AGENDA Fogo De Chao A-1 Liquor License >�_, Recommendation: The recommendation is for Passage of Ordinance G-1192, which increases the number of Class A-1 licenses by one. Provided that approval of all legal documentation and ordinance requirements are met, the Local Liquor Commissioner Gopal Lalmalani,will issue a Class A-1 Liquor License to Fogo De Chao Churrascaria(Oak Brook, Illinois) LLC d/b/a Fogo De Chao, 1205 22nd Street, Oak Brook, IL. BOT 081021 AGENDA Fogo De Chao A-1 Liquor License Page 2 .r a FOR OFFICE USE Date Approved: VILLAGE OF OAK BROOK a•`s Licenu 0 Issued: _ 0ua1aaa K ft.,Village Clerk Fee Received: - 1200 Oak Brook Road Oak Brook,Illinois 60523-2255 4630=4u(6 30)36&5037 koak-brook.o APPLICATION FOR LIQUOR LICENSE Application is hereby made to the Local Liquor Control Commissioner of the Village of Oak Brook for issuance of a Village of Oak Brook liquor license,pursuant to the ordinances of the Village and laws of the State of Illinois. In support of said application.the following is submitted: CLASS: FEE: EXTENDED HOUR FOR CLASS A-1 LICENSE ONLY: Yes El No El ADDITIONAL FEE: 500.00 Corporate Name: FOGO DE CHAD CHURRASCARIA(OAKBROOK ILLINOIS)LLC Phone#: 972-960-9533 Business Name: FOGO DE CHAO Phone#: Establishment Name: FOGO DE CHAO Phone#: Corporate Address: Street Address 5908 HEADQUARTERS DR STE K200 Fax#: 972-960-9877 City/State/Zip PLANO,TX 75024 E-Mail Address: llcensing@fogo.Com Contact Name: Shaneka Lee Contact Title: Associate Counsel Phone#: E-mail address: slee(rDfogo.com Establishment Address: Street Address 1205 22nd Street Fax#: City/State/Zip Oak Brook,IL 60523 E-Mail Address: oakbrook@fogo.com Coated Name: Arlan Da Silva Contact Title: Area Manager Phone#: E-mail address: adasilva(cDfogo com State of Illinois Liquor License Number: n/a Expiration Date: List each specific location within this I) BAR SERVICE establishment where alcoholic 2) TABLE SERVICE liquor is being offered for retail sale: 3) 4) 5) 6) Ownership of Premises: Owned 8 For initial application,provide proof of ownership(e.g.title policy) Leased Q✓ If leased,provide copy of lease for full period of license and provide the following information: Name of Lessor: OAK BROOK COMMONS LLC Address of Lessor: 444 Lake Street,Suite 2400 City,State&Zip: Chicago Illinois 60606 TYPE OF BUSINESS: El Corporation Blndividual/Sole Proprietorship 8+ Limited Liability Co.El Partnership Length of time in business:2020 Character of business:ANY LAWFUL ACT LIQUOR LICENSE APPLICATION 5-12 Page 1.1`9 VILLAGE OF OAK BROOK Charlotte K.Pnus.Village Clerk a 1200(ale Brook Road Oak Brook.Illi-60523-225516301369.5036 F.(630)368.5031 kvonachen(uloak-brook org INDIVIDUAL-/SOLE PROPRIETORSHIP: Are you a resident of Oak Brook ®Yes E] No Other than an Individual/Sole Proprietorship this section must he completed by an authorized agent of the applicant This applicant.other than an Individual/Sole Proprietorship,was organized,formed.or incorporated under the laws of the State of DELAWARE on the 28_day of JAN 2020 If applicant was not organized,formed or incorporated in the State of Illinois,is applicant a foreign business qualified under one of the following to transact business in Illinois 0 Yes [3No Please check which one: ® Illinois Business Corporation Act []Illinois Revised Uniform Limited Partnership Act +® Illinois Secretary of State ®Illinois Revised Uniform Partnership Act Other than an Individual/Sole Proprietorship is this business qualified pursuant to one of the following to transact business in Illinois El Yes®No Please check which one: ® Illinois Business Corporation Act [JIllinois Revised Uniform Limited Partnership Act Illinois Secretary of State E]Illinois Revised Uniform Partnership Act Registered Agent: Name: C T CORPORATION SYSTEM Telephone#: 312-263-1414 Street Address 208 SO LASALLE ST,SUITE 814 Fax#: City/State/Zip CHICAGO,IL 60604 E-Mail Address: OUALIFICATIONS: ❑Yes M No Does the applicant,the manager or any person or entity listed as Officer,Shareholder,Member, Manager or Partner possess a current Federal wagering and gaming device stamp? (If yes,provide details on reverse side)(or on an addendum) ❑Yes No Has a federal wagering stamp been issued by the federal govemment for the current tax period for the premises for which a license is sought? (lj)es,provide details on reverse side) ❑Yes Q No Has applicant,the manager or any person or entity listed as Officer,Shareholder,Member, Manager or Partner ever been convicted of a violation of any Federal or State law concerning the manufacture,possession or sale of alcoholic liquor,or forfeited their bond for failure to appear in court to answer charges for any such violation? (If jws,provide date,offense,jurisdiction and case number on reverse side) ❑Yes [A No Has applicant made application for similar or other liquor license on premises other than described in this application? LIQUOR LICENSE APPLICATION 05-12 Page 2 a1`9 C40 VILLAGE OF OAK BROOKnwChutme K.P .Village Clk 1200 Oak Brook Road Oak Braok.nh-4 60523-2255 16301368-5036 Fu 16301368-5037 kvowhm@)mk-brook.org (If yes,provide disposition of such application on reverse side) ®Yes ONo Has any liquor license issued to the applicant ever been revoked or suspended? (If yes,provide date,reason and jurisdiction on reverse side) ❑Yes El No Has applicant,the manager or any person or entity listed as Officer,Shareholder,Member, Manager or Partner ever been convicted of a gambling offense in violation of Section 28-3 of the Criminal Code of the State of Illinois(720 ILCS 5.28-1,et seq.),as heretofore or hereafter amended,or as proscribed by a statute replaced by any of the aforesaid statutory provisions? (If yes,provide date.offense,jurisdiction and case number on reverse side) ❑Yes 0 No Has applicant,the manager or any person or entity listed as Officer.Shareholder,Member, Manager or Partner ever been convicted of a felony? ❑Yes Q✓ No Has applicant,the manager or any person or entity listed as Officer,Shareholder,Member, Manager or Partner ever been convicted of being the keeper of,or is keeping,a house of ill fame? ®Yes EJ No Has applicant,the manager or any person or entity listed as Officer,Shareholder,Member, Manager or Partner ever been convicted of pandering or other crime or misdemeanor opposed to public decency and morality? INDIVIDUALS: For each Person,Owner,Partner,Officer,Director,Member and Stockholder holding directly or beneficially more than 5%of stock in the business please provide the following information. Position Held Within Organization %of stock i.e.Owner,Managing Partner,general partner,shareholder, owned or Name officer(name office held) membshp interest Fogo de Chao(Holdings)Inc. LLC MEMBER 100 ANTHONY LADAY LLC MANAGER 0 G.BARRY MCGOWAN LLC MANAGER 0 I QUOR LICFNSE APPLICA11ON 0542 Page 1"f9 VILLAGE OF OAK BROOK ovw! ChteWe K.Pr-;.Viltap Clerk 1200Oak Brook Road Oak Brook. 60523-2255 60523-2255 16301368-5036 Fax 16301368-5037 kv—lic'cloak-brook. FOR EACH OF THE INDIVIDUALS LISTED PLEASE PROVIDE THE FOLLOWING INFORMATION: Name: ANTHONY LADAY Phone number:# Address: _ Date of Birth: City/State,Zip _ Place of Birth: Drivers License Number: z Position held with above named business: LLC MANAGER Q✓ Yes ®No Are you a citizen of the United States? ❑Yes []No Are you a Naturalized Citizen? /f you are a naturalized citizen give date and city of naturalization.- Courl in which/or-/all,under which)you were naturalized _. Manic: G. BARRY MCGOWAN _ Phone number:# Address: Date of Birth: _ City/State,Zip __ Place of Birth: _ Drivers License Number: # Position held with above named business: LLC MANAGER Are you a citizen of the United States? Are vnu a Naturalized Citizen? if you are a naturalized citizen give date and city of naturalization: Court in which(or law under it hich)you were naturalized Name: Fogo de Chao(Holdings)Inc _ Phone number:# 972-960-9533 Address: 5908 HEADQUARTERS DR STE K200 Date of Birth: City/State,Zip PLANO,TX 75024 Place of Birth: Drivers license Number: # FEIN:37-1696581 Position held with above named business: LLC MEMBER []Yes ❑No Are you a citizen of the United States? ❑Yes ❑No Are you a Naturalized Citizen? if you are a naturalized citizen give date and city of naturalization: LIQUOR LICENSE APPLICA330N 05.12 Page 4 of 9 VILLAGE OF OAK BROOK Charlotte K.Prtma,Village Clerk e •s 1200 Oak Brook Road Oak Brook.Illinois 60523-2255 -5036 - .5017(630)368 kvowheor�+'b.ak-brook mg Court in which(or law under which,)you were naturalized _ Name: N/A Phone number:# Address: Date of Birth: City/State,Zip Place of Birth: Drivers License Number: # Position held with above named business: ❑Yes ❑No Are you a citizen of the United States? ❑Yes []No Are you a Naturalized Citizen? If you are a naturalized citizen give date and city of naturalization Court in which(or law under which)you were naturalized Name: N/A Phone nurnhcr:t# Address: Date of Birth: City/State,Zip _ Place of Birth: Drivers License Number: # Position held with above named business: ❑Yes []No Are you a citizen of the United States? ❑Yes []No Are you a Naturalized Citizen? If you are a naturalized citizen give date and city of naturalization: Court in which(or Ims-under which)You were naturalized Name: N/A Phone number:# Address: Date of Birth: City/State,Zip Place of Birth: Drivers License Number: # Position held with above named business rl Yes ®No Are you a citizen of the United States? ❑Yes []No Are you a Naturalized Citizen? If you are a naturalized citizen give date and city of naturalization: Court in which(or law under which)you were naturalized_ LIQUOR LICENSE APPLICATION 05.12 Page 3 of 9 vitILAGE OF OAK BROOK .� Charlotte K Pros,Village Clerk 1200 Oak Brook Road F4630l, Oak Brook.Illinois 60523-2255 16301368-5036 Fax(630)368'5037 kvonechcn@oak-brook.org Name: N/A Phone number:# Address: Date of Birth: City/State,Zip Place of Birth: Drivers License Number: # Position held with above named business: ❑Yes El No Are you a citizen of the United States? ®Yes Q No Are you a Naturalized Citizen? If you are a naturalized citizen give date and city of naturalization: _ ('ours in which(or law under which)you were naturalized Name: N/A _ Phone number:# Address: _ Date of Birth: City/State,Zip Place of Birth: Drivers License Number: # Position held with above named business: ❑Yes E3 No Are you a citizen of the United States? []Yes ®No Are you a Naturalized Citizen? If you area naturalized citizen give date and city of naturalization:— Court aturalization:—Court in which(or law under which)you were naturalized Name: N/A Phone numbcl.# Address: Date of Birth: City/State,Zip Place of Birth: Drivers License Number: # Position held with above named business: Yes []No Are you a citizen of the United States? ❑Yes ❑No Are you a Naturalized Citizen? I(you are a naturalized citizen give date and city of naturalization.' Court in which(or law under which)you were naturalized__ LIQUOR LICENSE APPLICATION 05.12 Page 6 09 VILLAGE OF OAK BROOK Charlotte K.Phar,Villop Clerk a1200 Oak Brook Road Oak Brook.Ill—60523.2255 16301368-5036 F.16301368-5037 kvor krtld-k-brook m8 Name of person operating as General Manager of the premises: TBD Name of person operating as Liquor Manager of the premises: A Manager Application Form must be submined for the individuals named above. An initial application must also include completed fingerprint card. RESTRICTIONS: a. No liquor license shall be issued to any person for premises upon which theatrical or other live performances, which include the types of conduct enumerated in Sections 3-55 of Chapter, 3 shall constitute the entertainment offered to the patrons thereof. This prohibition includes,but is not limited to,any entertainment,fashion show or other presentation which may include any person in a nude or semi-nude state,including,but not limited to,servers,hosts,hostesses,dancers,singers, models or other performance artists,or role playing interactions. b. No liquor license shall be issued to any person for premises upon which amen or women's club is located. INSURANCE REQUIREMENTS: a. Certificate of general liability insurance with limits of not less than$1,000,000 combined single limit or$1,000,000 per occurrence and per aggregate naming the Village of Oak Brook as a party insured issued by an insurance company licensed to do business in the State of Illinois having a`Best"rating acceptable to the Village. The effective period of such insurance coverage shall coincide with the period the liquor license is in effect. b. Policy of liquor liability insurance by a responsible insurance company authorized and licensed to do business in the state insuring such applicant in the amount of not less than one million dollars ($1,000,000). SUBMITTALS: In addition to this application form the following must be submitted: =Annual Fee plus Extended Hour Fee if Applicable =Certificate of Insurance =Liquor License Manager Application Form Iy lLease-If premises not beneficially owned by Applicant Proof of completion of the Illinois Department of Alcohol and Substance Program by all facility managers and employees as is necessary. LIQUOR LICENSE APPLICATION 05-12 Pelle 7 u1'9 VILLAGE OF OAK BROOK Chalone K.Press.Village Clerk a •` 1200 Oak Brook Road t Oak Brook.Illinois 60523-2255•` 16301368-5036 F.(630)368-5037 k—lien(a A-brook org Proof of completion of attendance by all facility managers and employees as is necessary of a Alcohol Awareness Training Program conducted by the Oak Brook Police Department. Initial Applicants must also provide: FT]Proof of ownership of premises(e.g.title report) =Floor Plan,as required for any premises to be licensed for sale of alcoholic liquor for consumption on the premises,drawn to scale,and with sufficient detail to depict types of seating,location of bars and other design features.(Submit twelve(12)copies of Floor � �Plan and Menu.) I v I�ompleted fingerprint cards for each Corporate Officer,General Manager and Liquor Manager =Employee liquor handling training manual describing the specific procedures of the applicant to monitor operations to insure no incidences of underage drinking. Applicant understands and agrees that additional information and material may be required during the processing of this application related to applicant's qualifications, the information provided herein, including attachments,and the class of license involved. Applicant agrees to provide such additional information and material and that failure to do so may delay the processing of this application or result in its denial. Applicant understands that no liquor license shall be issued to any person: (a) for premises upon which theatrical or other live performances which include the types of conduct enumerated in Section 3-55 of Chapter 3 of The Oak Brook Village Code. This prohibition includes, but is not limited to,any entertainment,fashion show or other presentation which may include any person in a nude or semi-nude state,including,but not limited to,servers,hosts,hostesses,dancers, singers,models or other performance artists,or role playing interactions. (b) for the sale at retail of any alcoholic liquor within one hundred(100)feet of any church,school, hospital, home for the aged or indigent persons or for veterans. their spouses or children or any military or naval stations. (c) for premises upon which a men's or women's club is located. In the event Applicant is made aware that any information or document submitted, as part of this application process is inaccurate or incomplete,Applicant agrees to immediately notify the Village and provide appropriate corrections. Applicant understands and agrees to provide such additional information and material,and that failure to do so may delay the processing of this application or result in its denial. LIQUOR LICENSE.APPLICATION 05.12 Page 8 of9 VILLAGE OF OAK BROOK Charlotte K.Puns,Villagc Clerk [/a 1200 OBrook ak Road t;•y,' ,t Oak Brook.Illinois 60523-2255 16301368-5036 Fax 16301368-5037 kvorech"W_k-Mwk org ATTESTATIONS: 1 Anthony Laday , the LLC Manager of the above licensee, hereby certify under oath, that the foregoing application is true and correct and all information previously submitted on the original application, including the floor plan,has not changed. I further understand that any incorrect or fraudulent statement made in this application constitutes grounds for immediate suspension and/or revocation of the liquor license herein sought. The undersigned,does further state as follows: That the undersigned is empowered to prepare and sign this application on behalf of the applicant. That the undersigned has reviewed this application,and all attachments and submittals,and that the information contained herein is true and accurate. That the undersigned,on behalf of the Applicant,acknowledges and agrees that a false statement knowingly made in this application shall bar the Applicant from further consideration and the application shall be denied. That the undersigned is not disqualified to receive a liquor license by reason of any matter or thing contained in the laws of this state,or the ordinances of the Village. That the undersigned will not violate any of the laws of the State of Illinois,or of the United States,including but not limited to the Americans With Disabilities Act, or any ordinances of the Village in the conduct of the applicant's place of business. APPLICANT FOGO DE CHAO CHURRASCARIA(OAKBROOK ILLINOIS)LLC BY: Signature Print Name Anthony Laday Title LLC MANAGER LIQUOR LICENSE APPLICATION 03.12 Pagc 9 of 9 - .00 O VILLAGE OF OAK BREAM i Kathy\' .Admin.out 1200 ak Brook Rwd Oak B,mk.77 Illinois 60523-2255 16301368-5036 Fax 16301368-503' kvonackn moak-brook.or LIQUOR LICENSE MANAGER APPLICATION Corporate Name: FOGO DE CHAO CHURRASCARIA(OAK BROOK ILLINOIS)LLC Business Name: FOGO DE CHAO Establishment Name: FOGO DE CHAO Street Address 1205 22ND ST. OAK BROOK IL 60523 Phone k Applicant Phone#: Name: �kLIVN (n1RAFP QA c-iLVA e-mail(wk) Home ome Address: Date of Birth: City'State,Zip Place of Birth: Drivers License#: Position held with above named business: GENERAL MANAGER Are you a citizen of the United States? Are you a Naturalized Citizen? if you are a naturalized citizen give date and city of naturalization: Court in which(or law under which)you were naturalized ❑Yes Eg No Do you possess a current Federal wagering and gaming device stamp? (Ifyes.provide details on reverse side) ❑Yes [?No Have you ever been convicted of a violation of any Federal or State law concerning the manufacture,possession or sale of alcoholic liquor,or forfeited their bond for failure to appear in court to answer charges for any such 4iolation? (lfyes,provide date,offense,jurisdiction and case number on reverse side) ❑Yes Eallo Have you ever been convicted of a gambling offense in violation of Section 28-3 of the Criminal Code of the State of Illinois(720 ILCS 5.28-1,et seq.),as heretofore or hereafter amended,or as proscribed by a statute replaced by any of the aforesaid statutory provisions? (lf yes,provide date,offense,jurisdiction and case number on reverse side) ❑Yes ®No Have you ever been convicted of a felony? ❑Yes WNo Have you ever been convicted of being the keeper of,or is keeping,a house of ill fame? ❑Yes [R No Have you ever been convicted of pandering or other crime or misdemeanor opposed to public decency and morality? LIQUOR LICENSE MANAGER VI'LICAnoN FORM 081213 page I M 2 V11.AGI OF OAK BROOK Kath V—hen.Adm..Asst 121X)Oak B—A Rued I A DronL,Ilhnmc 6n52}2255 16311368.503h 1-030136Xa5037 kvonachenW;oak-brook.org ❑Yes ®No Have you ever been convicted of a drug-related offense? (If yes.provide date.gjfense.,jurisdiction and case number on reverse side) ❑Yes ®No Have you pled guilty to or were you ever been convicted of driving under the influence.Class A misdemeanor? If yes,indicate on reverse side date of guilty plea or date of conviction and if suspension given, date of completion ofsuspension. ❑Yes Q No Have you successfully completed a State-licensed alcohol seller/server education program' Ifyes,please provide a copy gfthe Certificate gfCompleNon. If no,please contact the Illinois Liquor Control Commission to inquire about training. Liquor Handling Experience-Please provide name and address of any other liquor establishment in which you have been employed or owned an interest. 6�0 Or- CAM HMION -"l CGM 'r6L 10 $2.sO R(1fl0 FA nQI-)0 / TE1IS51 F706,3 I on oath state that I will not violate any of the ordinances of the Village of Oak Brook or the laws of the State of Illinois or the United States of America in the operation of the place of business described herein,that I have read and understand the Oak Brook liquor control ordinances and that the statements herein are true and correct. Signature 111x'OR 110 NSI.MANAUR APPLICATION FORM 091213 Pepe 2 M2 AcoRo" CERTIFICATE OF LIABILITY INSURANCE DATE I1M;LW 20 221 l THIS CERTIFICATE IS ISSUED AS A MATTER OF INFORMATION ONLY AND CONFERS NO RIGHTS UPON THE CERTIFICATE HOLDER.THIS CERTIFICATE DOES NOT AFFIRMATIVELY OR NEGATIVELY AMEND,EXTEND OR ALTER THE COVERAGE AFFORDED BY THE POLICIES BELOW. THIS CERTIFICATE OF INSURANCE DOES NOT CONSTITUTE A CONTRACT BETWEEN THE ISSUING INSURER(S),AUTHORIZED REPRESENTATIVE OR PRODUCER,AND THE CERTIFICATE HOLDER. IMPORTANT: B the certificate holder Is an ADDITIONAL INSURED.the policy(les)must have ADDITIONAL INSURED provisions or be endorsed. If SUBROGATION IS WAIVED,subject to the terms and Conditions of the policy.certain policies may require an Endorsement. A statement on this Carl at.does not conler ri hts to the certificate holder in lieu of such endorsement(s). PRODUCER CONTA T NAME: Certificate Department NUB In it Insurance Services 700 North Pead Street,Suite N1700 (ACS.E.214-979-6200 _ .!IIs 214-979-6215 Dallas TX 75201 A p41ines DallasCerts@hubmlema40nel.lbrll. _ NSUMRt31A"ORONGCDVERA"E .._ - I MAIC0 ShISURIER A Travelers Propaq Casualty Company of America 28674_ INSURED _- r^GWEGAI arsuftERB Zudch American Insurance Cmnpanl' _76535 FDgo de Chao Churrascaria(Oak Brook)LLC - - Fogo de Chip.Inc. NsuRER c Safely Nato al Casualty Corporation 15105 2111 McDonald Drive NSposi -- - Oak Brook IL 60523 INSURER E INSURER F COVERAGES CERTIFICATE NUMBER:622917820 REVISION NUMBER: THIS IS TO CERTIFY THAT THE POLICIES OF INSURANCE LISTED BELOW HAVE BEEN ISSUED TO THE INSURED NAMED ABOVE FOR THE POLICY PERIOD INDICA7EO. NOTWITHSTANDING ANY REQUIREMENT,TERM OR CONDITION Of ANY CONTRACT OR OTHER DOCUMENT WITH RESPECT TO WHICH THIS CERTIFICATE MAY BE ISSUED DR MAY PERTAIN,THE INSURANCE AFFORDED BY THE POLICIES DESCRIBED HEREIN IS SUBJECT TO ALL THE TERMS, EXCLUSIONS AND CONDITIONS OF SUCH POLICIES.LIMITS SHOWN MAY HAVE BEEN REDUCED By PAID CLAIMS. POLICY EFF'FOUCY EIfP I __- .-ULWS TR TYPE DrrisuRANCE POLICY NUMBER B X COMMERCL GENERAL LIABILITY 311/2021 li 311"2022 EACH OCCURRENCE S1000,1X0 DAAA2;EYOIMRM _ I PREISIEI1000°0 CLAAADE X OCCUR ;MED EtPIh W ,510000 _ ERSONAL SAD NJURY S 1 000 OOO _ GEN'L AGGREGATE Ulan APPLES PER GENENAIAGGREGATE_ s2000000 .PpLILr lEcOT X. L- _PRODUCTS.COMM PAGG 12,010.000_.__.._ OTHER 1 a AUTOMOBLE LIABILITY j 3118021 311/2022Ere?4e^1�—L 51.00D.000ear .. ANY AUTOeDDILY NJURY(lar prrsen) OW OS°NLv pCUT05 BODRY NJURY IPEr X,ASOFAv X WNE 0NON-80M1Y "P. S A UMBRELLALSAB X OCCUR 311rZO21 3112022 EACH OCCURRENCE sloitiopo00 EXCESS LW CLAAAS�— AGGREGAIE i a lo.00D000 l DED X REIENTONS _ s CYJDRNERs COMPENaAT 31wo21 3112022 X STATiITj! ER AND EAPLOYERS•LIABILITY •. ,ANv➢gOPRETORPA0.TNEWEaECUTNE Y❑,NIA EL EACf AGC1OEM .__51.0°0.000 _ ;OFFICE"EUBEREXr.LUDED'+ (rAEndNOry In NHI I E L.DISEASE-EA EMPLOYEE;11,ODD.1X0 N YY dwxrge Imaa, .. _ 'DESGRIPTON OF OPERATIONS ptlw I E L DISEASE-POLA;Y LIAVT 15 1,000,000 B uaw LwaHr 311"2021 311J2D22 'I EAch cvmnon Ca+A ; 1.ODD.Wo Agg.cgst. 2,ODDoOO DESCRIPTION W OPERATIONS I LOCATIONS 1 VENICLES 1ACOR0 let.Ad ift—RAANRss SFMdHN,my b aaACMd N eiem spina 4 mRPIRRII RE 661 N.LaSalle Boulevard,Chicago,IL 60654 The Commercial General Liability and Automobile Liability policies Include blanket Additional insured endorsements or provisions that provide Additional Insured status 10 the Cemhcate Holder,but only when there Is an executed.written contract between the Named Insured and the Certificate Holder that requires such status,subject to p0cy terms&conditions This same endorsement under the Commercial General Liability policy contains a Primary&Non-Contributory provision,as ubwred by executed,written contract.sublert t0 policy[arms&Conditions The Commercial General Liability,Automobile Liability.Workers' Compensation and Umbrella Liability policies Include blanket Waiver of Subrogation endorsements that provide this fealure.but Only when there is an executed. whiten wnlract between the Named Insured and the CertlNcale Holder mal requires it.suhiecl Io policy leans&conditions The Umbrella Liability policy will See Attached... CERTIFICATE HOLDER CANCELLATION SHOULD ANY OF THE ABOVE DESCRIBED POLICIES BE CANCELLED BEFORE THE EXPIRATION DATE THEREOF, NOTICE WILL BE DELIVERED IN ACCORDANCE WITH THE POLICY PROVISIONS. Village of Oak Brook 1200 Oak Brook Rd. AUTHOR—REPRESENTATIVE Oak Brook IL 60521 P1988-2015 ACORD CORPORATION. All rights reserved. ACORD 25(2016103) The ACORD name and logo are registered marks of ACORD AGENCY CUSTOMER IO:FOOODEC-01 LOC a: --- ACo ADDITIONAL REMARKS SCHEDULE Page 1 of 1 MANED Iasum. HUB International Insurance Services Fogo de Chao Churascana(Oak Brook)LLC Fogo de Chao.Inc. Roucr Nure- 2111 McDonald Drive Oak Brook IL 60523 DARRaR _-- NMc CODE EFFECl1VE DATE: ADDITIONAL REMARKS THIS ADDITIONAL REMARKS FORM IS A SCHEDULE TO ACORD FORM, FORM NUMBER: 25 FORM TITLE:CERTIFICATE OF LIABILITY INSURANCE follow form of the underlying Commercial General Liability,Automobile Liability and Employers liability coverages,subject to policy terms 8 conditions.The General Liability,Automobile Liability,Workers'Compensation and Umbrella Liability policies Include blanket Notice of Cancellation endorsements for Certificate Holders,providing for 30 days'advance notice If the policy is cancelled by the company other than for non-payment of premium.10 days'notice rl the policy is cancelled for non-payment of premium.subject to policy terms 6 conditions.Notice is only sent to Certificate Holders with marling addresses on file conn the agent or company.The Notice of Cancellation endorsements do not provide for notice of cancellation if the Named Insured requests cancellation.The Commercial General Liability policy contains an All Designated Locations Total General Aggregate Limit of$10,000,000, Certificate holder is amended to include Village of Oak Brook ACORD 101(2008101) ©2008 ACORD CORPORATION.All rights reserved. The ACORD name and logo are registered marks of ACORD VILLA(;r OF OAK aRIX)k ,•�� Ralhy V—h-,Admin Asst Ili 4` I.tq Ode nrrwd:Raw J 0A 0—k-Illinois 6W23-2255 15301368-5036 F..(630)36&5037 L-vonachen(loak-brook.or LIQUOR LICENSE MANAGER APPLICATION Corporate Name: FOGO DE CHAO CHURRASCARIA(OAK BROOK ILLINOIS)LLC Business Name: FOGO DE CHAO Establishment Name: FOGO DE CHAO Street Address 1205 22ND ST. OAK BROOK IL 60523 Phone#: Applicant Phone#: Name: Atanas Angelov e-mail(wk) aalgelov@togocorn I iolne Address: Date of Birth: City/State,Zip Place of Birth: Drivers License M Position held with above named business: GENERAL MANAGER Are you a citizen of the United States? Are you a Naturalized Citizen? j you are o naturalized citizen give date and city•of naturalizatiow, Court in which(or law under which)),ou were naturalized 1 ❑Yes ®No Do you possess a current Federal wagering and gaming device stamp. (If)3es,provide details on reverse side) ❑Yes M No Have you ever been convicted of a violation of any Federal or State law concerning the manufacture,possession or sale of alcohol is liquor,or forfeited their bond for failure to appear in court to answer charges for any such violation? (If.Pes,provide date-gjfense,jurisdiction and case number on reverse side) ❑Yes M No Have you ever been convicted of a gambling offense in violation of Section 28-3 of the Criminal Code of the State of Illinois(720 ILCS 5,28-1.et seq.),as heretofore or hereafter amended,or as proscribed by a statute replaced by any of the aforesaid statutory provisions? (If)es.provide date,ojJense•jurisdiction and case number on reverse side) ❑Yes M No Have you ever been convicted ofa felony? ❑Yes ®No Have you ever been convicted of being the keeper of,or is keeping,a house of ill fame? ❑Yes ®No Have you ever been convicted of pandering or other crime or misdemeanor opposed to public decency and molality? 1 RwoR I.ICFNSE MANA(jI!R APPI,ICArION F4)RM 01120 P.e I oft vn I AGI-oP OAK Ba(w)k Kathy VT hm.Admin ASW 13q Oak D-A Kiat Uak Brink.111- is60523.2155 16.30136*-5036 raa(b30)_%&5037 kvonachen trrt?oak•brook.mg E]Yes ®No Have you ever been convicted of a drug-related offense? Ufy3es.provide date,gjfetue,jurisdiction and case number on reverse srde/ ❑Yes ®No Have you pled guilty to or were you ever been convicted of driving under the influence.Class A misdemeanor? If yes,indicate on reverse side date of guilty plea m•date of conviction and if s-uspension given, date of completion of suspension. ❑Yes ®No Have you successfully completed a State-licensed alcohol seller/server education program? I,f iles,please provide a copy of rhe Certificate of Completion. If no,please contact the Illinois Liquor Control Commission to inquire about training. Liquor Handling Experience-Please provide name and address of any other liquor establishment in which you have been employed or owned an interest. Fogo de Chao Chumascana(Chicago)LLC 661 N.LaSalle Blvd.Chicago,IL 60654 Fogo de Chao Churrascana(Legacy Plano)LLC 5908 Headquarters Dr.,Ste.K100,Plano,TX 75024 I on oath state that I will not violate any of the ordinances of the Village of Oak Brook or the laws of the State of Illinois or the United States of America in the operation of the place of business described herein,that 1 have read and understand the Oak Brook liquor control ordinances and that the statements herein are true and correct. Signature 13311 h nt LICI'NSr MANA(ih*APPI.K AI-K)N Fl)ItM (*1213 Pa*c'_ur2 StateFoodSafety'. rooa s:tr,;ro!.�rtcmaKser. � Temporary State of Illinois BASSET Certificate State of Illinois liquor Control Commission License#5A-1 124536 On-Premise and Off-Premise AWARW to Atanas Angelov For success"completing the Beverage Alcohol Sellers and Servers Education and Training (BASSET) BASSET student ID Numbs Sep 14 2020 '►a"�s rofs Issue Duk ao'%whodsdety MOwo )W* b..raeoem StateFoodSafety In d!ddYStrl C�!dw�kWeOYrIk TCC. row sakcr nam,�¢teen!rc,�m�' J EXHIBIT A-1 SITE PLAN OF PREMISES -44 b;t Owe Heauc CnawAvs woau.nw.ro. OIYII _- ,iWMB A-I-I EASW 77649426.6 EXHIBIT A-2 LEGAL DESCRI PTION OF THE LAND LOT B 1N THE FINAL PLAT OF SUBDIVISION OF OAK BROOK COMMONS,BEING A SUBDIVISION OF PART OF THE SOUTHEAST%4 OF SECTION 23,TOWNSHIP 39 NORTH,RANGE 11,EAST OF THE THIRD PRINCIPAL MERIDIAN.ACCORDING TO PLAT THEREOF RECORDED FEBRUARY 5,2020 AS DOCUMENT R2020-012533,IN DUPAGE COUNTY,ILLINOIS. A-2-1 EAST 7764'}126.6 EXHIBIT A-3 SITE PLAN OF THE PROJECT T ` = M M M IA _ OAK BROOK COMMONS Mri.WNLL PLN/-GRGGNJ I F VFI raw A-3-1 EAMA 77649426.6 EXHIBIT A4 CONSTRUCTION STAGING AREA N*I PARCEL H CONSTRUCTION STAGING AREA IS CJkOSS4iATCIMD. A4-1 LASD 177649426.6 EXHIBIT A-5 NO-BUILD ZONE Oak Brook Comm No-Build Ione IF I The"No-Build Zone"is highlighted in Red. A-5-1 EAS71177649426.6 EXHIBIT B RENT COMMENCEMENT DATE STATEMENT Date 20 Tenant Address Re: Commencement Letter with respect to that certain Ground Lease(the"Lease")dated as of between ("Landlord") and ("Tenant'). Capitalized terms used herein and not otherwise defined herein shall have the meanings ascribed to such terms in the Lease. Dear In accordance with the terms and conditions of the above-referenced Lease.Tenant accepts possession ofthe Land and acknowledges: 1. The commencement date of the Term is 20_ 2. The expiration date of the Term is 120 3. The Rent Commencement Date is ,20 4. The last day to provide a Renewal Notice for each Renewal Term(if applicable)is: (a) .20 for the first Renewal Term; (b) .20 for the second Renewal Term: (c) 20 for the third Renewal Term;and (d) 20_for the fourth Renewal Term. Please acknowledge the foregoing and your acceptance of possession by signing all 3 counterparts of this Commencement Letter in the space provided and returning 2 fully executed counterparts to my attention. Sincerely, [Landlord] Acknowledged and Accepted: [Tenant] B-I FA511I77ra9426.6 EXHIBIT C PROHIBITED USES In no event shall the Premises be used for any of the following purposes or activities: I. The Premises shall not be used for any use prohibited by the Declaration. C-1 rASTV 77444426.6 EXHIBIT D GUARANTY THIS GUARANTY(the"Guaranty")is made and entered into effective as ofthe day of December,2020,by the undersigned(the"Guarantor"),being an affiliate of Tenant, who,having received a copy of that certain Ground Lease dated concurrently herewith(as amended and/or assigned from time to time,the"Lease")between OAK BROOK COMMONS LLC, a Delaware limited liability company("Landlord")and POGO DE CHAO CHURRASCARIA(OAKBROOK ILLINOIS)LLC,a Delaware limited liability company ("Tenant"),has examined the Lease and is familiar with all the terms.covenants and provisions contained therein,and as an inducement to Landlord to enter into the Lease,does hereby unconditionally guarantee to Landlord: (i)the full and prompt payment ofall Base Rent. Additional Rent and other items of Rent and all other sums and charges payable by Tenant under the Lease;(ii)the full and timely performance and observance of all the covenants,terms, conditions,and agreements therein provided to be performed and observed by Tenant;(iii)the full and prompt payment of all costs,expenses and reasonable attomeys'fees incurred by Landlord in enforcing the Lease and/or this Guaranty(herein"Enforcement Costs");and(iv) the full and prompt payment to Landlord ofthe amount of any payments made to Landlord in respect to payments due under the Lease which are recovered from Landlord by a trustee, receiver or creditor ofthe Guarantor or Tenant pursuant to applicable law;and the Guarantor hereby covenants and agrees to and with Landlord that if default shall at any time be made by Tenant in the payment of any Base Rent,Percentage Rent,or any Additional Rent payable by Tenant under said Lease,which default is not cured within applicable notice and cure periods under the Lease(provided that no such notice and cure periods shall be required in order for Landlord to pursue any and all claims hereunder in the event any bankruptcy or similar insolvency proceeding is filed by or against Tenant),or if Tenant should default in the performance and observance of any ofthe covenants,terms,conditions.or agreements contained in said Lease,which default is not cured within applicable notice and cure periods under the Lease(provided that no such notice and cure periods shall be required in order for Landlord to pursue any and all claims hereunder in the event any bankruptcy or similar insolvency proceeding is filed by or against Tenant),then the Guarantor will forthwith pay such rent and such other sums and charges to Landlord,and any arrears thereof.and shall forthwith faithfully perform and fulfill all of such terms,covenants,conditions,and agreements contained in the Lease. This Guaranty is an absolute and unconditional guaranty of payment and of performance, and not of collection. It shall be enforceable against the Guarantor without the necessity of any suit or proceedings on Landlord's pan of any kind or nature whatsoever against Tenant and without the necessity of any notice of nonpayment,nonperformance or nonobservance or of any notice of acceptance of this Guaranty or of any other notice or demand to which the Guarantor might otherwise be entitled.all of which the Guarantor hereby expressly waives;and the Guarantor hereby expressly agrees that the validity of this Guaranty and the obligations ofthe Guarantor hereunder shall in no way be terminated,affected,diminished.or impaired by reason ofthe assertion or the failure to assert by Landlord against Tenant,or against Tenant's successors and assigns,any ofthe rights or remedies reserved to Landlord pursuant to the provisions of said D-I FAST177649426.6 Lease or by relief of Tenant from any of Tenant's obligations under the Lease based on the rejection of said Lease in connection with proceedings under the bankruptcy laws now or hereafter in effect or otherwise based on any applicable bankruptcy,fraudulent conveyance, debtor-creditor,insolvency or other similar laws now or hereafter in effect. Without limitation ofthe foregoing,if a trustee in bankruptcy(which shall include the"Tenant"as a debtor in possession)shall assume the Lease,or assume and assign the Lease,all duties and obligations of the undersigned pursuant to this Guaranty shall continue and remain in full force and effect. Further,notwithstanding anything contained herein or in the Lease to the contrary,in the event that Tenant,or a trustee in bankruptcy,rejects the Lease pursuant to the provisions of any applicable bankruptcy laws,the personal liability ofthe undersigned pursuant to this Guaranty, shall not be subject to any limitations imposed under Section 365 or Section 502(b)(6)ofthe federal bankruptcy code or any other applicable provisions of said bankruptcy code or any limitations imposed under any comparable state bankruptcy laws now or hereafter in effect. This Guaranty shall be a continuing guaranty and the liability of the Guarantor hereunder shall in no way be affected,modified or diminished by reason of any assignment,renewal, modification,or extension ofthe Lease or by reason of any modification or waiver of or change in any of the terms,covenants,conditions,or provisions ofthe Lease,or by reason of any extension of time that may be granted by Landlord to Tenant,or a changed or different use ofthe leased Premises,or by reason of any dealings or transactions or matters or things occurring between Landlord and Tenant,whether or not notice thereof is given to the Guarantor. Without limitation ofany notices required to be delivered under the Lease,the Guarantor hereby unconditionally waives(a)presentment,notice of dishonor,protest,demand for payment, and all notices of any kind,including,without limitation,notice of acceptance hereof;notice of nonpayment,non-performance,or other default under the Lease;and notice of any action taken to collect upon or enforce any ofthe terms and provisions ofthe Lease;(b)any subrogation to the rights of Landlord against Tenant until all ofthe obligations of Tenant under the Lease have been fully complied with and the Lease has expired or terminated and such payments made by the Guarantor are not subject to a right of recovery;(c)any and all defenses of suretyship;and (d)any setoffs or counterclaims against Landlord which would otherwise impair Landlord's rights against the Guarantor hereunder. The assignment by Landlord ofthe Lease and/or the rents,profits,avails,and/or proceeds thereof made either with or without notice to the Guarantor shall in no manner whatsoever release the Guarantor from any liability as Guarantor. This Guaranty shall he governed by and construed in accordance with the laws ofthe State of Illinois. All ofthe provisions of this Guaranty shall inure to the benefit of Landlord and its grantees,successors and assigns and shall inure to the benefit of any future owner ofthe fee title of which the Premises are a part,and all the provisions of this Guaranty shall be binding upon the Guarantor and its heirs,legal representatives,successors.and assigns. All of Landlord's rights and remedies under the Lease and under this Guaranty shall be distinct,separate and cumulative and no such right or remedy shall be exclusive of or a waiver of any of the others. D-2 FASTI77649426.6 Guarantor hereby submits to personal jurisdiction in the State of Illinois for the enforcement of this Guaranty and waives any and all personal rights to object to such jurisdiction for the purposes of litigation to enforce this Guaranty. Guarantor agrees that all actions or proceedings arising directly,indirectly or otherwise in connection with,out of.related to or from this Guaranty shall be litigated,in Landlord's sole discretion and at Landlord's sole election,only in courts having a situs within the County of DuPage,State of II linois. For the purposes of the foregoing,Guarantor hereby waives any right to a trial by jury in any action to enforce or defend any matter arising from or related to this Guaranty and irrevocably consents and submits to the jurisdiction of any local,state or federal court located within the County of DuPage,State of Illinois. Guarantor hereby waives any right Guarantor may have to transfer or change the venue of any litigation brought against Guarantor in accordance with this paragraph. Nothing in this paragraph shall affect or impair Landlord's right to serve legal process in any manner permitted by law or Landlord's right to bring any action or proceeding against Guarantor or its property in the courts of any other applicable jurisdiction. All notices and demands to be given by one party to the other party under this Guaranty shall be given in writing,mailed or delivered to Landlord or Guarantor,as the case may be,at the following address: Ifto Landlord: Oak Brook Commons LLC c/o Hines Interests Limited Partnership 444 West Lake Street Suite 2400 Chicago,Illinois 60606 Attention: Gregory Van Schaack lfto Guarantor: Pogo de ChAo(Holdings),Inc. 59081-leadquarters Drive,Suite K200 Plano.Texas 75024 Attn:Chief Executive Officer or at such other address as either party may hereafter designate. Notices shall be delivered by hand or by United States certified or registered mail,postage prepaid,return receipt requested,or by a nationally recognized overnight air courier service. Notices shall be considered to have been given: in the case of hand delivery,at the time of delivery;in the case of registered or certified mail,when delivered or the first attempted delivery on a business day;or in the case of expedited prepaid delivery,upon the first attempted delivery on a business day. In the event any litigation is commenced at any time when Guarantor is not permanently domiciled in the State of Illinois,then Guarantor agrees that service of process may be made and personal jurisdiction over such Guarantor obtained,by service of a copy of the summons, D-3 CASTM7649426.6 complaint and other pleadings required to commence such litigation upon an appointed Agent for Service of Process("Agent")in the State of Illinois,which Agent is hereby designated to be: Fogo de Chao Churrascaria(Oakbrook Illinois)LLC c/o CT Corporation System 208 S.LaSalle Street,Suite 814 Chicago,Illinois 60604-1101 Guarantor agrees that this appointment of an agent for service of process is made for the mutual benefit of Guarantor and Landlord and may not be revoked without Landlord's consent. Guarantor hereby agrees and consents that any such service of process upon such Agent shall be taken and held to be valid personal service upon Guarantor whether or not Guarantor shall be then physically present,residing within,or doing business within the State of Illinois,and that any such service of process shall be ofthe same force and validity as if service were made upon Guarantor when physically present,residing within,or doing business in the State of Illinois. Guarantor waives all claim of error by reason of any such service. In any action or proceeding pursuant to,or in order to enforce the terms of,this Guaranty, the prevailing party in such proceeding,or the non-dismissing party where the dismissal occurs other than by reason ofa settlement,shall be entitled to recover its reasonable costs and expenses,including,without limitation,reasonable attorneys'fees and costs of defense paid or incurred in good faith. The"prevailing party,"for purposes of this Guaranty,shall be deemed to be that party who obtains substantially the result sought,whether by settlement,dismissal or judgment. Notwithstanding anything to the contrary herein Guarantor's obligations under this Guaranty shall be limited to the Guaranty Cap(as hereinafter defined). The tern"Guaranty Cap"shall mean and refer to: (A) prior to the first day of the sixth(6th)Lease Year,all Enforcement Costs plus all Rent due and payable under the terns of the Lease from the Rent Commencement Date through the last day of the fifth(5th)Lease Year;and (B) provided(I)there is not an Event of Default under the Lease or a condition that with the passage of time or the giving of notice would constitute an Event of Default under the terms of the Lease on the first day of the sixth(6th)Lease Year and(2)Landlord has not commenced any action under or sought to enforce the Lease against Tenant or this Guaranty against Guarantor or any remedy under the Lease or the Guaranty,from and after the first day of the sixth(6th)Lease Year,the Guaranty Cap will be reduced to all Enforcement Costs plus the sum of(w)Base Rent due and payable under the terms of the Lease for the period commencing on The date Landlord provides written notice to Guarantor that certain obligations guaranteed hereunder are due and payable to Landlord(the"Claim Date")and continuing for twenty four (24)full calendar months thereafter plus(x)Percentage Rent due and payable under the terms of the Lease for the period commencing on the Claim Date and continuing for twenty four(24)full calendar months thereafter plus(y)the Declaration Payments due and payable under the terns of the Lease for the period commencing on the Claim Date and continuing for twenty four(24)full D-4 LASTN177649426.6 calendar months plus(z)all Additional Rent due and payable under the terms of the Lease for the period commencing on the Claim Date and continuing for twenty four(24)full calendar months thereafter.All of the foregoing will be calculated without acceleration of Base Rent, Percentage Rent.Declaration Payments or Additional Rent. Initially capitalized terms used but not otherwise defined herein have the same meanings given them in the Lease. Guarantor acknowledges that(a)it is an affiliate of Tenant and will receive direct and/or indirect benefits from the Lease described herein,and(b)that this Guaranty is required as a condition to Landlord's agreement to enter into such Lease. This Guaranty is being delivered for good and valuable consideration,the receipt and sufficiency ofwhich is hereby acknowledged by Guarantor. D-S LAST 17 7MY424 6 IN WITNESS WHEREOF,the undersigned has executed this Guaranty effective as of the date first written above. GUARANTOR: Fogo de ChOo (Holdings) Inc.. a Delaware corporation By: Name:G.Barry McGowan Its:Chief Executive Officer D-6 FAST-17 1(.{9426.1) EXHIBIT E Oak Brook Cnmmom Construction Phasing Exhibit • December 2020-02 2022 ,.. a.p� <„ 1 r-- E-1 EAST177649426.6 Oak Brook Commons Con 1—tion Phasing Eahibil Q2 2021+ �• n..�.. w + ... J ' E-2 EAST177649426.6 Oak Brook Commons Restaurant Customer/Valet Parking FIND (268 spaces) M E-3 EASP 177649426.6 Oak Brook Com ans Temporary Parking Area 260 spaces) •,--.qr>i.rr�zr��•rrrw.ir..,.rk4sr+-��. 11 1- l e in Wei r E-4 F:A$1U77649426.6 Retail Construction Staging Areas' 17 E-5 EAST177649426.6 Oak Brook Commons Pad B Eclusive Parking Spaces (Pursuant to the Declaration( G� 1 ' �E Cok t E-6 EASTI 177649426.6 Oak Brook Commons Permanenl Parking Area (a.SSB spaces after garage completed) i r E-7 EAS'R177649426.6 EXHIBIT F MEMORANDUM OF LEASE PREPARED BV AND AFTER RECORDING RETURN TO: Address:2111 McDonald Drive Oak Brook,Illinois 60523-5500 PIN: MEMORANDUM OF GROUND LEASE THIS MEMORANDUM OF GROUND LEASE(this"Memorandum")is made and entered into by and between OAK BROOK COMMONS LLC,a Delaware limited liability company ("Landlord') and FOGO DE CHAO CHURRASCARIA (OAKBROOK ILLINOIS)LLC,a Delaware limited liability company("Tenant'). RECITALS: WHEREAS,pursuant to that certain Ground Lease dated as of December_,2020(the "Lease").by and between Landlord and Tenant.Landlord leased to Tenant,and Tenant leased from Landlord,an approximately 15,845 square foot tract or parcel of land located in the Village of Oak Brook,County of DuPage.State of Illinois,being more particularly described on Exhibit A attached hereto together with any buildings and other improvements constructed or to be constructed thereon and the use of all rights,privileges,easements and appurtenances belonging or in any way pertaining thereto(collectively,the"Premises");and WHEREAS,the Premises is a part of that certain Project being developed by Landlord initially known as "Oak Brook Commons", being more particularly described on Exhibit B attached hereto(the"Project");and WHEREAS.Landlord and Tenant desire to disclose to the general public their respective interests in and to the Lease and the Premises and certain restrictions imposed upon the Project under the Lease by recording this Memorandum in the official public records of DuPage County, Illinois. F-1 CAS11177649426.6 NOW, THEREFORE, in consideration of the mutual covenants and agreements contained in the Lease.Landlord and Tenant hereby covenant and agree as follows: 1. Term. The"Term"ofthe Lease will commence on the Rent Commencement Date (as defined in the Lease)and,unless sooner terminated,will expire on the last day of the twenty second(22nd)Lease Year(as defined in the Lease). 2. Options. Tenant has the right and option to renew and extend the Term for four (4)successive periods of five(5)Lease Years each. 3. Exclusive. (a) No portion of the Project(except for the Premises)shall be sold,leased or used as a first-class full-service Brazilian steakhouse or churrascaria(the"Exclusive"). Notwithstanding the foregoing.the foregoing Exclusive shall not be applicable to:(i)any Brazilian restaurant with a menu that does not feature meat,(ii)any restaurant with a menu that includes a de minimis amount of Brazilian style meat,(iii)any non-Brazilian steakhouse(such as,for example,an Eddie V's),or(iv)a so-called"theme restaurant"which uses a specific and distinctive theme to attract or entertain diners rather than attracting diners primarily with the type of food served at such restaurant. (b) In the event that Tenant ceases to operate a Fogo de Chao or a first class full service restaurant with a menu featuring steaks on the Premises and such cessation continues for in excess of three hundred sixty(360)consecutive days(other than on account of an Excused Closure(as defined in the Lease),Tenant's Exclusive will automatically terminate and be of no further force or elTect. 4. Miscellaneous. This Memorandum is not intended to alter or supersede the Lease and,in the event of any conflict between the provisions of this Memorandum and those of the Lease,the provisions of the Lease shall control. [SIGNATURES FOLLOW ON NEXT PAGE] F-2 LAS71177649426.6 IN WITNESS WHEREOF,both Landlord and Tenant have signed this Memorandum in the appropriate locations below to be effective as of the effective date of the Lease. LANDLORD: OAK BROOK COMMONS LLC,a Delaware limited liability company By: Hines Oak Brook Commons MM LLC,a Delaware limited liability company,its managing member By: Hines Oak Brook Commons Associates LP, a Texas limited partnership,its sole member By: Hines Interests Limited Partnership, a Delaware limited partnership,its general partner By: Hines Holdings,Inc.,a Texas corporation its general partner By: Name: Title: STATE OF § COUNTY OF § This instrument was executed and acknowledged before me on this_day of December,2020, by ,the of Hines Holdings,Inc„the general partner of Hines Interests Limited Partnership,the general partner of Hines Oak Brook Commons Associates LP,the sole member of Hines Oak Brook Commons MM LLC,the managing member of OAK BROOK COMMONS LLC,a Delaware limited liability company,on behalf of said limited liability company. The individual whose name is subscribed to this instrument is personally known to me. NOTARY PUBLIC,STATE OF My Commission Expires: [SIGNATURES CONTINUE.ON NEXT PAGE] F-3 1:AS11177649426.6 TENANT: FOGO DE CHAO CHURRASCARIA (OAKBROOK ILLINOIS)LLC,a Delaware limited liability company By: Name: G.Barry McGowan Its: Manager Date: STATE OF § COUNTY OF § This instrument was executed and acknowledged before me on this_day of December,2020, by of FOGO DE CHAO CHURRASCARIA (OAKBROOK ILLINOIS) LLC, a Delaware limited liability company,on behalf of said limited liability company. The individual whose name is subscribed to this instrument is personally known to me. NOTARY PUBLIC,STATE OF My Commission Expires: LANDLORD'S ADDRESS: TENANT'S ADDRESS: Oak Brook Commons LLC Fogo De Chao Churrascaria (Oakbrook Illinois) c/o Hines Interests Limited Partnership LLC Attention:Gregory Van Schaack c/o Fogo de ChSo(Holdings),Inc. 444 West Lake Street.Suite 2400 5908 Headquarters Drive Chicago.Illinois 60606 Suite K200 Plano,Texas 75024 Attention:Chief Executive Officer F-4 LAS11177649426.6 SCHEDULE] LANDLORD'S WORK A. Pre-Delivery Work: 1. Landlord shall deliver temporary vehicular(including construction equipment) access ways to the Premises from the Project. Landlord shall deliver the Premises with certified(P.E.sign&seal)building pad with underground sanitary and water service to within five feet(5.0')of the Building footprint(as shown on the Final Plans)at the proper subgrade elevations ready for the construction of the Building and Improvements and gravity utility connections. The Premises shall be ready as-is for Tenant's construction of the Improvements including clean,free,and clear ofall existing improvements,and unsuitables. Landlord shall perform all demolition and furnish structurally sound ninety-five percent(95%)compacted suitable soils. 2. All buildings,structures,foundations,obstructions above and/or below grade, pavements,curbs,slabs,materials,signage,debris,fencing,fixtures.furnishings, and accessories shall be removed from the Premises. 3. All vegetation,plantings,trees,stumps,and shrubs with roots.and organics shall be stripped and removed from the Premises. 4. The building pad shall be structurally sound and environmentally clean,suitable, and ready to receive the Building.Landlord shall be responsible for any/all extra charges/fees,if any,for inspections,testing,reports,handling,cartage,hauling, disposal,and replacement fill as required to make the Premises clean and structurally sound. If required under applicable Law.Landlord shall provide Tenant an NFR letter to the Site Deliver Date. 5. Landlord shall provide an electronic copy of the final approved plat of Subdivision obtained pursuant to Section 3.2(a)hereof. 6. Landlord shall provide a certified building pad consisting of clean suitable soils with ninety-five percent(95%)modified proctor density as per ASTM D-1557 procedures compaction(minimum 3,000 pound per square foot bearing capacity) to provide a superior structurally sound substrate for the Building. Engineered backfill shall be placed in continuous layers not to exceed nine inches(9")in loose depth,to six inches(6")in compacted depth. All existing unsuitable soils including foul smelling and/or contaminated soils,fills,organics,and debris shall be cleared and disposed of off the Premises by Landlord,at Landlord's sole expense,unless Tenant is responsible for the existence of such unsuitable soils including foul smelling and/or contaminated soils,fills,organics,and debris. Schedule I—Page I LASTA77649426.2 1129701362 LASIM77649426.6 7. Domestic Water Service--Landlord shall provide sufficient water pressure and a minimum underground two inch(21/2")water service at municipal pressure and fittings and temporary shut offvalve shall be brought by Landlord to the Building footprint near the loading area as indicated on the Final Plans.Landlord shall pay all water tap fees. 8. Fire Protection Water Service -- Landlord shall provide sufficient water pressure and a minimum of an underground four inch(4")supply shall be brought underground to the Building footprint near the loading area as indicated on the Final Plans. 9. Gravity Sanitary Sewer --Landlord shall provide an underground six inch(6") sewer to be brought to within five feet(at the proper subgrade elevation to allow gravity sewer connection)of the Building footprint near the loading area as indicated on the approved Final Plans. In addition,Landlord shall provide a six inch(6")grease waste and vent line as shown on the Final Plans. Tenant, however,install and provide a Tenant provided 1500 gallon grease trap(or such greater size required by local Laws)in the location shown on the Final Plans. Landlord shall pay all sanitary sewer tap fees. 10. Landlord to provide complete primary live electric service to the location on the Premises shown on the Final Plans(which location shall be within 5 feet of Building footprint)(subject to the approval of local electric utility)ready for Tenant's connection of electric power feeds installed by Tenant.Landlord shall provide,at Landlord cost,power to the Premises,which shall be 700 amp— 227/480 volt service feeding a 225 KVA transformer for 120/208"primary electric service.All electrical utility capacity and designs are subject to local electrical utility approval. Tenant shall coordinate with local electrical utility and Tenant shall be responsible for all electrical utility fees 11. Backfill to rough grade underground utility work,which is structurally sound into trenches including sanitary,storm,sleeves,and water. 12. Gas--Landlord to provide 3,5 MBTU of gas service at 14'of water column pressure to the location shown on the Final Plans(which location shall be within 5 feet ofthe Building pad). All gas utility capacity and designs are subject to local gas utility approval.Tenant shall coordinate with local gas utility and Landlord and Tenant shall be responsible for all gas utility fees. B. Post-Delivery Work: I. Master Gravity Storm Sewer System as required to operate the Building and Site will be installed on the site which shall be made available for Tenant's connection of its Gravity Storm Sewer pipe within five feet of the footprint. Tenant responsibility shall be limited to furnish&installation of all storm sewer inlets., Schedule I—Page 2 GAST077649426.2 1129701362 EAS11177649426.6 Tenant shall not be responsible for any storm water detention/retention system. Landlord shall pay all storm sewer tap fees. 2. Landlord to provide all off--site parking areas and road improvements necessary for access to the Premises from 22nd Street, including, without limitations, roads. access and egress,to be completed and approved by Landlord or the applicable governing authorities for public use. Landlord's work for the Premises shall include curbs,functioning parking lot light poles,landscaping with irrigation sod & trees, signage, completed pavement with approved drainage and stripping. electric service with meter to operate light poles. Schedule I—Page 3 LASTI77649426.2 112970136 2 LAS R177(49426,6 BRUNCH INOULGENI APPETIZERS-S,.dlvsham Serie„w,m P.art - „ saucz ann been remora Jumbo Shrimp Cocktail- v.T. 27.00 Chilled Lobster&Shrimp- - 39.00 Cold-Water Lobster- - - 49.00 BRAZILIAN BRUN,, 1RRASCO EXPERIENCE Continuous tableside service of signature tats of fire-roasted meat. 4295 Includes Brunch Market Table and Brenlian side dishes Filet Mignon'(Tenderloin) BaefAc1o•IR,bcrc, Lomba(%,A) Pica""-(Prime pan of the Cost.la she Porto(Pork Rb,) Med.Ni6es com Bacon' Top Sidoin) C.rdalm'(Pnme Lamb Suak. (Ba—Wrapped Chicken, Akaea•(Top Snom) ChnKs) IT—Wrapped Steak) FwWmha'(Bottom yrbin) Piu'hadePoroo(Pork Picenha) Lirtguip(Spicy Port Ssusagel Seasonef Cut C.stela'(Beef Ribs) Fango(Chicken) B—ilia.side fishes served throughout she meal. `A'>.'n'R'de aue,r(cheese bread!"lpy po'enia m '; J potekres and cal A me Lied ba a�as Indulgent Cuts-Sued to share for)our of mxa Add P,en,,,m cues for a decadent experience.Ask server for todays availability.' Wagyu Ancho(Rfbeye)'-24oz.premium graded,aged for 21 days.f 1872 call 135.00 Wagyu New Yoh Strip•-20oz.premium graded,aged for 21 days.(7345 cap 125-00 Dry-eyed TomaMaek Anoka*-36oz.Long Bons Ribs"dry.aged for a minimum 89.00 of 42 days./1620 cW) BRUNCH MARKEI IABIE-'as.asohenasy.1,11 Includes Brut-ansded,fhes etables.seasonal hurt andber,ies,impp,(eocreeses 3095 Brazdmn Bnrnch features include:(Sia-cl Beef Ibb nasty.Made-1.Olde,Omelets. - ,Neal cake)wth whipped banana alma,Belgian Waffles - - .Heppe,Cm d,cJ 8acon Greet vogoa Pa,4n,and mole ENTREES -'vides Marini Tanle and Biyihanvde dunes I' Chilean Sea Bass 43.95 g,eVe Sound wah coaled asparaqus T73 cap Pan-Seared Salmon' 3350 ,ed m-ruq"tu.'avpmagvz 1570ca1) Cauliflower Steak served a la cane 1700 asalad(MO car) With Markel Table&Feyoada Ba and B,a d—S,de D,shes533. BRUNCH COCKTAILS Rork-Montes,Cherub EI Arcangel Single 6.00 Passion Fruit Mimosa 950 Vineyard Fog.Bloody Mary 100( Prose— Le Marc, '000 BRAZIIIAN INSPIRIOBEVERAGES Nonakohoht Guarana Antarctica Pineapple Mint lemonade 325 Grapefruit Elderflowei Spritz 425 Brazilian Limonada 50c Ask your A.—,about gluten free or vegirwian meal options. Brazilian Brunch Chumesco Experience for Children b and under is complimenury,7 12 half pace. Wu"darn'g you,urdel.please mlorm your saner It you of a perwm n your party has a food allergy of d,eoiy restnmun 1000 ca.r es - day"used loreralnuertiun adv¢e butcaloneneedsvaq Suranmdonk, om .,i..gs with added ingredients may m.eme caloue con(W 'iH[ii HEMS MAV BE SERVED RAW OF UNDERCOOKED OR COiAIN!OR MAI CONTAINI RAW OR UNDER000KID INGRU ANIS NLNSUMINt RAW OR UNDERCOOKED MEATS ROU,Dn SEAFOOD SHFUK15H OR EGG<MA',INCREASE YOUR fi5z OE(ONieA(TING AFp00BORNk;(NES ESRECIAIiv rt IOU HAVE CERTAIN MED$f Ai.COND'T1ONS eaawi mw?.r�aew aara..aucaia•.co-axameusw«cuv u+xuwwowncinc.a+K.wuKrw.ac.. LUNCH 10(;0(1,(11.-A(s INDULGENT APPETIZERS-S,md to share n. - -,k-a'sdureardfresh Nmon Jumbo Shrimp Cocktail- . .,I �, , ,?0_al. 2200 Chilled Lobster&Shrimp- 39.00 Cold-Water Lobster- 4900 THE fOGO'CHURRASCOEXPERIEN(E Continuan tableskde servke of signature cues of fire-roasted meet. 3995 ,,cludes Market Table&Feifoada Bar and Start—side dishes_ FM Mkgnon•(Tenderloml Bee/Andso•(Ribeye) Lamb.Work) pk.urka•(In-.pert of the Cosby M Polo!Pork R+bs) h4daM6es com Baron' Top Sirloin) Cord h.-Piu,m Lamb Steak (Bacon Wrapped Chicken, AAcatra•(Top Snlorn) Chops) Bacon.Wrapped Steak) Fbldtnha•(Botrom Sidoin) Piorxii d.PmeoiPo.Picanha) Ursguk.(SP-Y Pork Sausage) Seasonal Cut Costela•(9eef Rrbsl Fimmg.(Chicken) Brazilian side dishes served throughout the meal. Indulgent Cuts-Sued to shim WIN,a more Add rrem cuts for a decadent experience.Ask Sarver for today's availability Wagyu Ancho(Ribaye)•-24ozpremium graded,aged for 21 days.(1872 call 135.00 W.W.New Yoh Strip--20o premium graded,aged Tor 21 days.(1345 call 125.00 _ Dry-aged ionsahawk Ands.--36oz.Long Bone%bey.dry aged for is minimum 89.00 of 42 days.(1620 cal) GAUCHO LUNCH-Inchrdes Bunhan side dunes Market Table&Feijneda Bar-Ven as often as You like 1500 F=esr seau,na'sa'.ad, vegerables.•mp... cheesesksalmon c+red meats.se r1a, rda lvadnignal black bear.stew w It,sausagel Served,le rice I+esh mange fa=r!a !ba Aen Nuc%llo�=Daw'iF bacenj.anC mere Add a Grilled Selection to the Market Table Picanha'- ,+. ;idfi carr add 900 Fraldinha'- - see+BlC or 163!''.ca,: odd 1000 Prime Lamb Steak•- "'t el('or,xv,a add 11.00 Pork Pieanha- ^ea aid rend,=gn'.ie�8lDor ls-Fu cu, odd 7000 ChickenBeast- r +. i., odd 700 ENTREES-ANaHabk a M tart, Pan-Seared Salmon* 1900. Add the Market Table and Brazilian Side Dishes for S 15. Chilean Sea Be. 2895 Add the Market Table and Brazilian Side Dishes for S 15 Cauliflower Steak 1700 Add the Market Table and 04Side Dishes for S75�1 BRAIIIIAN-INSPERE0114MAGES NRnakohoh( Guarani Antarctica 42, Pineapple Mint Lemonade 4 z5 ' Grapefruit Elderflower Spritz 415 Brazilian Limonada Ask your server about gluten-free or vegetarian meal options The F.go Ch.—.Experience for Children 6 and under is complimentary.7.12 halt price. 8elu+e pial ngg y +order please mlarm vour s er=I you or a perstui w your party has a food dnergy or d,swry ms(,-Mon 1,000 u used toq eras nutnl�on advae.biro(akHe needs.ary 4dd4+onal nu.nion information evadable upon requea 5•gnawre docs= ogied-entsmay,nueasecal6He(ontenI •THESE MEMS MAr BE SE R;Y G RAN'OR UNOERLQUQG OR COMUN 0 MAN CONTAIN)RAW OR UNDERCOOKED INGREOILNTS CuNSUMINC RAN%UA UNDERCOOKED MEATS PW LTP,SEATDOD.SHEUpSN OR EGGS MAN INCREASE YOUR RISK Of CONNACnNG A 100080RNE 1;1 NEST f SPEC iL'.I°4 r0U HAVE CERTAIN MED!(AI CONDITIONS DINNER F(s(,rT dr 1.1180 INDULGENT APPETIZERS-Sved to shoe Served Mit{,HIRd nnlalagueM<IXkMu Sdufe and fre"I Ireton Jumbo Shrimp Cocktail-S„T,—. Q]0 r a6 22-00 Chilled Lobster i Shrimp-r3900 Seafood Tours, ss'�,cola,. n e.1r._ e.—c1aw. 1,-sr,n.,p b sle c,u_i.r.._ 9900 upped,11 1455:x1, THE FOGO'CHURRASCO EXPERIENCE Continuous tableside service of signature arta of fin-roasted most. 5795 includes Market Table 8 Feiloada Bar and 8-1—side dishes File,Mgrass•(Tenderloin) BeefAnclus-(R,beye) Limbo(Pork) Pkanha•(Pnme part of the C."de Pwco(Pork Ribs) Med.gdes cram Bann• Top SM—) Cadefror(Prime Lamb Steak, III Wrapped Chicken, Aksms-(Top Sul—) Chopsi Bacon Wrapped SreaA1 Fraldinha•fB:Hi Sidoin) INwdsedalsorocIP-1,P—nh.) Lbguiy(Spicy Pork Sausage) S---IF Cut Cadeb•(BeefRibs) Fzmgo(Chicken) Brazilian side dishes served throughout the meal. 'I.—nAc-pie q Ieo(Cf—t-ad!1,p.pll—I Tasned;,--s a-d"a—.1-bar,„d< Indulgent Cuts-SW 10 shaabrfour a afar Add Premium cuss for a decadent experience.Ask server for today's availability.- Wagyu A-ho(Ribeya)•-21oz.premium graded,aged for 21 days.(1872 a0 135.00 Wagyu New York Strip--20oz.premium graded,aged for 21 days.(1345 ca0 125.00 Dry-aged Tomahawk Anda"-36oz.Long Bane Riberye dryaged for a minimum 89.00 of 42 days.(1620-1) MARKET TABLE i1 IJOADABAR-wwasoftenasYoulikeIraudes8u1YR,tHI.I es F,esh se .- .alae.e.C.tc-getable.,m,,1 Creeses smckeo salmon 13095 F,gi,�e aJada lnad,lpnai lilac,,bean Vow—I,sa..sa ge)—,ed—1--Is,-,K%aogeefa,ola^tial E••:... r... oaconl aid more ENTREES-m,rdes Martel laUe 6 forpada BSI and Bunk-sde dishes Chilean Sea Bass 4395 -etlP$lived wth gnileo dsGbaqus(710 Cd'l Pam Seared Salmon. ' 3550 Cauliflower Steak s rued ala carte 1700 With Market Table 6 Feijoads Bar and Branton Side Dishes$33. BRAZILIAN INSPIRED BEVERAGES N—kohoh, Guarani Antarctica 42`. Pineapple Mint Lemonade 425 -' - Grapefruit Elderflower Spritz 425 Brazilian Limonada 5111 Ask your server about gluten free or vegetarian meal options. The Fogo Churn—EapeHence for Children 6 and under is complimentary,7 12 ha8price. B Imo p:a ngyow older.p:eask,.term yw,.enrol you of a pe,sm-your party has a food allergy or d,etapr r,mor i.DOC caroces adal,.used lot general wrwio ad,-but Kalore need—,-Adddwran available vailable upon regoess S,9.1-dirks of I,gows solh added mgredlents may,naease❑i.e mntenl 'THESI ATA MAI BE SERVED FAV,OR UNDERCOO(ED OR CONTAIN{Olt MAI(ONIAIN)RAW OF UNDEkCIlOCEO INGklOoNtS(ONSUMNG FAA Os UNDERCOOKID MEATS.POULTRY,SEAFOOD SNf ROSH OR EGGS MAY N(FEASf YOUR RISK Of CONIRACTING A FOODBORNE It'Nf"F VECiAW U YOU HAVE CERTAIN MEDICAL CONDITION< I.—i, Fs :a.pe•i..,.a Inca i—ii BAR FOGO FEATURES SMALL PLATES Ava.lable Fvery Dat $8 BRAZILIAN INSPIRED COCKTAILS Braised Beef Rib Sliders• 12 Xirgu beer braised caramelized onions, Fogo"Caipirinha smoked promlonebrioche bun(1380 cat) Strawberry Hibiscus Caipirinha Passionate Caipirinha Spiced Chicken Sliders 9 Marinated chicken breast,arugula,tomato.pickled onion. Cucumber Mint Smash mango—1,brioche bun(960 cat; Caramelized Pineapple Old Fashioned ` - Warm Hearts of Palm and Spinach Dip 8 (490,,1) $6 SOUTH AMERICAN WINES' Chardonnay-Calina Bn:ilian Empanadas 7 .. _ Flaky pastry,seasoned p!canha onions.:h—churn aiol, Rose-Montes,"Cherub EI Arcangel Single Vineyard" -750 cal) Malbec-Alamos Jumbo Shrimp Cocktail 15 Red Blend-The Seeker - rna!agr,ela eockla,0 sauce, $4 BRAZILIAN BEERS Grilled Beef Tenderloin Skewers" 15-5 Xingu Black-B az 145,a� Stella Artois-Belpiom&Brazil 150 cal Crispy Parmesan Polenta Fries 4 L,usd parmesannaagueta n- i50 ca,; HAPPY HOUR BITES LARGE PLATES Ava ah!e M=4 30 6 3opm m the Bar and Paoo $4 BRAZILIAN BITES Picanhe Burger' 12 F resh ground inhouse,smoked p,ovolone.Bibb lettuce, Braised Beef Rib Sliders"- : .'ht!'-sail tomato,onion,chem chum aeon b,,oche bun(7480 cat) Spiced Chicken Sliders- Served mrh cuspy parmesan polema Eines Warm Hearts of Palm and Spinach Dip:490 cat) del, Brazilian Empanadas Market Table BrFei Bei 15 Seasonal salads.Brazdiarr del!caoes cnarcure,e mooned Crispy Parmesan Polenta Fries - cheesessoup.and more $8 PICANHA BURGER' Churrasco Meat Board- - Frango.. 8 Costela de Porco 10 The Bone" 14 9HESf DIMS MAYBE SERVED RAW OR UNDERCOOKED.OR CONTAIN LOR MAY CONTAIN)RAW OR UNDERCOOKED INGREDIENTS CONSUMING RAW Cordeiro• - 14 OR UNDERCOOKED MEATS.POULTRY,SEAFOOD SHEEEEISH OR EGGS _ MAY INCREASE YOUR RISK Of FOODBORNE ILLNESS ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONOI'IONS tan..meneo:gMgNsr nwre aMoanp when iamRge'n r"nWu.,e.nn w..�mr.iq,rar o.,uat rr 7r Berurepao"q Yw'«de.pease mt«m pui ceircr d aanetay"au"wrwrwmramroi YW wa per,o"r.ycupair iMMik HtKOP-,aDS IS.BEH CMIn YAK-014RktOMOEK FasabodalllrgY or drwryrevricmn InyredkntaM nNeib«iinbiirwironare HVFR.I6FS MAR neCRFaSF(ancfR ar5e,ahDDURINL eNnµlRFv(AN CadSF&RrNOfffnS dvaNGe uRO+iE�uH'.A 7000 oboe drer n—d for Reneral nulrilwn A— h.-1 B7D11fyp ae tnbwA!rgWiewN BAR U.,: i:..i f. BAR.iUat BRAZILIAN INSPIRED COCKTAILS RED Fogo-Premium Caipirinha 155 Pinot Noir-Mondavi Private Selection 125 Mango Habanero i4 Pinot Noir-A to Z 15..5 ,11go,habane,o pepper(330- Coconut Creme 14 Pinot Noir-Meiomi 165 - - a>9'ack(3arrel Rum,Coto loPer ' Blood Orange Manhattan i t Merlot-Lapostolle,"Grand Selection" 115 . ,:;:ca.blood orange V Merlot-Seven Falls,"Stonetree Vineyard" 13 Smoke&Honey Monkey Shou;de,Scotch Whisky,Honey linger ei:xr. Glenmoranuie Scotch Luxardo Cherry(250 call Malbec-Catena,"Catena" 73 V s:a r.,es Mendc, ie Mango Ginger Martini 13 Grey Goose!e Geon Vodka.mango,South American %n9e,honey tenon eh-,bas!1290 can Ma • ge o by Fogo de Chiio,"Reserve" 14.5 Mendoza.Ar a.Argentina Grapefruit Gin Crush 13 =h,;t eidedlowe,honey Red Blend•Primus,`The Blend" 14.5 Apaha.Chile Brazilian Gentleman 13.5 Red Blend-Eulila by VIK 1&5 ._ ssion hurt,tawny port. (190 cap) Superfrult Lemonade 74.5 Cabernet Sauvignon-J.Lohr,"Seven Oaks" 13.5 VeeV ASai Spmt.Grand Marn,erfresh strawberry Paan Rot::es Cai�ana blueberry.lemon(320 cal) Cabernet Sauvignon-Trapiche,"Broquel" 14 WINES BY THE GLASS' See Bar Fogo Features Eo,more choice- Cabernet SauvignonIntrinsic 15.5 , WHITE&ROSE I y5,al 125 can Moscato d'Asti-Umberto Fiore 12 Zinfandel-Seghesio 14 Riesling-Ste.Michelle 11 SPARKLING Pinot Grigio-Mezzacorona 10 Pinot Grigio-Tramin 12 Prosecco-La Marta 10 Sauvignon Blanc-Lapostolle,"Grand Selection" 11.5 Brut Rose-Le Grand Courtege,"Grand Cuvee" 14 Sauvignon Blanc-Kim Crawford 13.5 Chardonnay-William Hill 70.5 Chardonnay-Sonoma Cutrer, 16 DOMESTICS/IMPORTS I CRAFT BEERS "Russian River Ranches" "eve Act ano.,+reieacn- yn.ri.. lxuw"es,..ror or m,gm, r .. m,n,e BAR,UZi Otpllfegodetnae inti:"p^^rtumE BAR i11.11 a'- SERVER TRAINEE BOOKLET -d dining experience �we Bem Vindo Ao Fogo de Chao. r. Welcome to Fogo de Chao. Parabens!ICorigretu(atioris!j We look forward to getting to know you.The Managers and other Team Members are always here to help,so don't be shy about asking questions. As a Server at Fogo, you are the primary stewards of our Guests experiences.You curate,or create each experience,which means their overall impression of Fogo often begins and ends with you.Fogo has a long history of providing warm hospitality to every Guest that chooses to dine with us.Dur focus on teamwork is what allows us to ignight fire and joy.We welcome our Guests in such a way that they feel like they belong here;like Guests in our home.Our Guests are FIRST in everything we do. As you work through your training courses,it's important to us that you are confident and have what you need to succeed when you step on to the dining room floor. It is your responsibility to speak up if you have questions.It's important that you own your learning experience so that you can progress through to certification. All in,you'll have six shifts of training and development to prepare you for your Server Excellence Certification on your seventh shift.Have fun,ask lots of questions and get to know your fellow Teammates.We're so excited to have you join us on our mission to Preserve and Share the Guacho Way. Muito Obrigado! THIS BOOK BELONGS TO Name: MYTRAINER S Name: During orientation,we are excited to share the story,culture and rich heritage of Fogo de Chao.You will also have the chance to familiarize yourself with a few Portuguese terms and Fogo lingo! TODAY'S SCHEDULE: ❑Restaurant Tour+Greet ❑1 Am Fogo Module ❑Workday Job Aids ❑Health+Safety ❑Oz Principle ❑Curated Dining Experience&Menu Introduction(Courses 1-31 ❑Full Churrasco Dining Experience ❑Post Shift Meeting with Manager TODAY'S TRAINING GOALS: • Familiar with layout of restaurant and meet your new Team • Learn Fogo de Chao history and able to share 2-3 key pieces of information • Understand your training schedule Complete Health+Safety modules and can explain ways to stop the spread of bacteria t' Begin to understand all Fogo has to offer on the menu • Lean about Curated Dining Experience and able to share 2-3 key pieces of information • Experience Fogo through the eyes of a Guest and ready to apply knowledge on your next shift MY FOGO Restaurant Information Address: Phone: Hours: M M M Tu Tu Tu W W W Th Th Th IF F F Sa Sa Sa Su Su Su HAPPY HOUR Weekdays to Saturday to Sunday Children 6 and under are complimentary,7-12 arehalf price;13 and older is full price.Tax,beverages,desserts and gratuity are not included. Miscellaneous Information Parking/Valet: Dress Code:Business Casual Reservations:NOT required,but recommended Payment:Cash&major credit card IAmex,Visa,MC,Diners,Discover) Gift Cards:Sold in any denomination MANAGEMENTTEAM General Manager: Assistant Managers: Sales Manager: Area Manager: Regional Director: Conlae.VelB Ropnetary MY TRAINING SCHEDULE A Manager or Trainer will discuss your training schedule with you.Use space to note training days. orientation shift one focus:introduction focus:coursed service shift two shift three I . focus:coursed service focus:enhancing experience shift four shift five focus:practice+proficiency focus:practice+proficiency shift six focus:validation+certification TRAINING COURSES This workbook is a companion to use as you complete the digital courses and Server experience.Digital courses are located on 01aFador,our on- line learning website.Each shift you complete learning modules for topics to review with your Trainers and take Knowledge Assessments to gage learning progress.Don't worry if you need to continue to work on your knowledge of any concept,your Trainer will help you get the knowledge, skills or training you need to be successful on the next try! ICONS USED THROUGHOUT Server Talking Points - Remember, these are just a guide, make it your own and let your personality shine! 0 O'l.acador Icon-Anytime you see the O'Lacador,use the video or course located in the Server Training module. s- ConLdemia�B Ropnerary TRAINER&FOGO TEAM You will know when you are training,what is expected each shift and who your Trainers are.Our primary goal is for you to feel equipped and confident as you begin your new role at Fogo.We will do everything we can to ensure that happens.Here's what you can do: • Ask questions along the way;speak up if you don't understand. • No really,ask lots of questions! • Strive for excellence in everything that you do. • Immerse yourself in our rich culture.Everyone here has a story,as do you.Get to know the Team. HOTSCHEDULES LOGIN Your schedule is posted in HotSchedules.You will receive an email ® from HotSchedules to set up a username and password.There is also an app available on iOS and Android.Your Trainer will review how to access and answer any questions. TOOLS Your tools for success include: • wine key • crumber • lighter • pen • note pad UNIFORM Our value of excellence is seen in how we project ourselves.Familiarize yourself with the Uniform Standards for your role(available in Workday). Familiarize yourself with the specific details.All Team Members arrive with clean,neat appearances for every shift. If you have questions,ask your Manager. 6 .inMdevxul9l�v�r�eiery O'LAr,ADOR The Gaucho tradition runs deep in Southern Brazil,as reflected in the famous sculpture, O'La�ador(The Lassoerl,by Antonio Caringi.Created in 1954 to depict the gaucho life.Caringi's statue of Joao Carlos DAvila Paixao Cortes,became the official symbol of Porto Alegre, Brazil, in 1992 and now stands as a historic monument. 0 Paixao Cartes was born in Santana do Livramento,on July 12, 1927.He was an agronomist,and became known as a folklorist, composer,radio broadcaster and researcher,considered the greatest Gaucho of all times.Earlyon,from the age of 20,Paixao Cortes ventured out to record the history,habits and customs of the men who had inhabited the southern fields of Brazil,the "Gauchos".He graduated in Agronomy,but his passion was to research,learn and share the'Gaucho Way of Life'.Thanks to him today the gaucho culture is known all over the world. Dances,clothes and the culinary traditions that could have been forgotten,are now appreciated and honored.He was the recipient of several international cultural awards.He was a guest speaker for Fogo de Chao in Brazil on a few occasions to coach and mentor our Team Members to share the gaucho culture abroad.1948, he founded the first CTG(Center of Gaucho Traditionsl and over the years several CTGs were founded in Rio Grande do Sul,other Brazilian states and worldwide.In 2018,he passed away,at the age of 91. The Art of Churrasco has remained the cornerstone of the. Fogo experience.We proudly display a bas relief replica of the O'LaSador statue at many of our locations,to pay homage to the Gaucho life and heritage of Southern Brazil.We named our Learning Management System(LMSI after this famous symbol 1 in Brazil to remind us that we must honor the legacy of the Gaucho Spirit,much like Paix5o Ciirtes,in all we do. p• O'LAGADOR LOGIN To tog into O'Latador,use one of the restaurant's training tablets or laptops.Your Trainer will help you locale one.Double lap on the O'Latador icon on the home screen and use the information below: • Username:Your WorkOay Username[Six Digit RI • Temporary Password:Refer to welcome email sent to the email you used to apply in Workday Follow the directions on the welcome email to set up a new password.Check your spam folder,if you do not see it in your inbox. On your apple phone via Safari Inot Chromel,or android phone via Chrome,go to olacador.wisetail.com.Tap share icon and scroll down and tap"Add to Home Screen'.On your home screen it will now look like an app,but it simply redirects you to the site with ease.Having challenges?Contact TRAININGfdFOGO.COM. v Gwfid—.? Po•�r,erery `K On the final day of your shift, you will complete Service Excellence Certification.This is an opportunity for you to demonstrate knowledge of all the key elements taught during your training.For this certification,you will be graded using the Consistently.Often,Occasionally,Rarely scaled listed below. CONSISTENTLY 4 POINTS Trainee consistently demonstrated the skills throughout the shift Trainee often demonstrated the skill,sometimes missing an opportunity or with less than 90%accuracy OCCASIONALLY 2 POINTS Trainee occasionally demonstrated the skill or with less than 60% accuracy RARELY 1 POINTS Trainee rarely demonstrated the skill or did not complete with accuracy,needs additional time to improve 140-192=Passing!Congratulations 0-139-Revisit specific areas and try again If there is still something you are not sure of,ask the Fogo Certified Trainer. The items you will be certified are listed under the Server Excellence Certification Points on the following page. b- CnnlMentu!R Rnpncrary SERVICE EXCELLENCE CERTIFICATION POINTS SHIFT START • Clocked-in correctly • Checked assigned Opening Duties • Uniform meets standard . COURSE 1:Greet • Putted out chairs • Welcome in Portuguese • Mentioned we are a Churrascaria ' • Introduced self by name -i • Mentioned Brazil-inspired cocktails .. ` • Water offer(still,sparkling or filtered) • Wine offer+initiated order • Appetizer Offer+ initiated order • Made Indulgent offer+initiated order • Guided Guests on meal selection • Introduced Partner/Team Service COURSE 2:Market Table • Entered order into POS correctly • Arrived with beverages,as Guests returned from Market Table • Manicured table(folded napkins+pullout chairs+removed empties) • Knows name+key ingredients in 15 or more Market Table Items COURSE 3:Beverage+Appetizer • Beverage garnished+served to standard • Appetizer served to standard(w/accompaniments) • Water service to standard COURSE 4:Queiio Assado • Communicated to Gaucho/a Chefs,table ready for Queijo Assado • Manicured table(crumbed+refills+fresh plates) • Ensured Caipirinha Cart visited table COURSE 5:Sauces • Made sauces offer+delivered • Made side offer • Manicured table Icrumbed+ refills+fresh plates) .y. SERVICE EXCELLENCE CERTIFICATION POINTS COURSE 6:Meat Service • Delivered hot sides,as first cuts of meat arrived • Ensured indulgent meat delivered,it ordered • Checked-in on meat service Ilemps+preferences] • Mentioned Fogo Butcher Shop • Manicured table[crumbed+refills+fresh plates] • Knows the name of at least 8 meats[Portuguese+English] COURSE 7:Desserts • Manicured table,prior to dessert delivery • Presented dessert menu.featured favorite • Delivered desserts and coffee to standards • Ensured Liquor Cart visited table • Presented check to standards TEAMWORK/HOSPITALITY ROLE Communicated with Zone Partner prior to leaving section • Assisted Zone Partner Irefills,plate changes,trips to and from kitchen/bar) Read Guest body language+anticipated needs Executed the 5/10 Rule Demonstrated brand pillars,vision,mission+values • Uses hospitality words • Can describe the importance of all restaurant roles SANITATION/SAFETY/OPERATING STANDARDS • Frequently washes hands+follows proper safety standards Properly buses and resets table Can carry a tray to standards $J , • Uses POS to correctly enter orders ,+. ro- t nn/Moor,.]h rrnpnctery "A personal choice to rise above one's circumstances and . . , , demonstrate the ownership necessary for achieving desired results;to SEE ITOO, OWN IT@,SOLVE IT@,and DO ITO" THE RESULTS PYRAMID DESIRED RESULTS raf,Tif-)f45 BELIEFS EXPERIENCES Our EXPERIENCES,shape our BELIEFS. Those BELIEFS,lead us to take ACTIONS. Our ACTIONS create RESULTS. At Fogo,we are focused on DESIRED RESULTS. Your training experience was created to help you provide extraordinary dining experiences for our Guests.Discuss with your Trainer what happens when actions are aligned and what happens if they are not. C nhAennsd FroPrrea� WITHOUT ALIGNMENT=RESULTS WITH ALIGNMENT=DESIRED RESULTS V ttt ttt ttit t t t C—f'd—,s workday. Take notes as needed while reviewing the Workday Resources for �v Team Members. Job aids can be printed and used at a later date. Human Resources questions can be sent to HRSUPPORT(aFOGO.COM.The Support Office HR Team can also be reached by calling the Support Office at 972.960.9533. 13 Coy/denr;al b Agrriera� `r •i Complete as you go through the course located in the BRAND PILLAR section of the ORIENTATION Module. Fogo de Chao(Portuguese) Fire on the Ground(English) (fo-go dee shoun) The name summarizes the original Gaucho Way of roasting meat. What is the Gaucho Way? a state in southern Brazil,is known for its cowboys,known as who roam the southern pampas.Pampas refers to the extensive,treeless plains in South America. Gauchos are known for their distinctive flat hats and chin straps,their pleated trousers,neckerchiefs,and leather boots. The of preparing meat,known as has been a culinary tradition in Southern Brazil for over three centuries.In the old days,Gaucho pierced large pieces of meat and slowly cooked them over open flamed pits. �on(Arnrw:A 0.np.wrary �r R � fS� THE TRADITION Characteristics of Gaucho culture are: i 1. 3. 4. 5. THE JOURNEY The Cosers and Ongarattos were born in Rio Grande do Sul, Brazil. Immersed in Gaucho culture, traditional Gaucho families raised two sets of brothers with their dances, strong cultural heritage, wholesome values,and plenty of family gatherings. The brothers learned the Gaucho Way.At festive occasions,the boys learned from their father how to grill meat and how to prepare traditional salads and side dishes from their mother. The brothers moved to the city. The brothers worked their way up in the competitive Restaurant business; finally advancing to become expert churrasqueiro chefs. -is- Gonbdemal&Proprietary The first Fogo de Chao opened.The brothers combined their efforts and opened their first restaurant in Porto Alegre.Brazil. Fogo de Chao conquers the American restaurant scene.Fogo de Chao sets the standard for the southern Brazilian style of Churrasco and continues to raise the bar for service excellence. The Coser and Ongaratto brothers focused on three main points when opening their first restaurant. 1. 2. 3. LOCATIONS 16 ConlAenMi 8 RoOi<tary I AM FOGO Brand Pillar#1 Brand Pillar#2 What Do We Do? Simply stated,we provide an dining experience by delivering food and service to every .Our Guest is front and center;first and foremost in all we do. Brand Pillar#3 Brand Pillar#4 17. Cw"6' '&Avp , i R y q + f.q The way Guests feel when they experience Fogo de Chao and the passion in how they are served is our competitive advantage.Guests are left asking,"When can we come back?" is what you do for the Guest is how you make Guests feel MY PERSONAL COMMITMENT My personal commitment to delivering an exceptional Guest Experience is to: Make each Guest feel Make a with our Guests Anticipate Guests before they ask Work and support my team 100% Ensure every Guest leaves MY SIGNATURE: [oe�,ne�r,a a aoo.Mr,q. EIR NOTES Use this page to take notes as you view the Heatth+Safety Module. 19 C.Ad—,&Pop—Y i° t STEPS TO HAND WASHING :Z-3 � your hands with clean,running,warm water 5,7 and apply soap. WET your hands by rubbing them together with the soap.Lather backs of hands,between fingers, and under nails. LATHER If �� your hands for at least 20 seconds.Need a �' timer?Hum the"Happy Birthday'song from SCRUB beginning to end twice. your hands well under clean.running water. RINSE dry your hands using a clean towel,using same towel turn water off and discard in trash. DRY ao c�„nd�„aiti r,or e r STEPS OF SJ�RVICE Complete using from the CULINARY JOURNEY TO BRAZIL Module.Have a copy of each of 1,r your restaurant MENUS and FOGO CURATED DINING EXPERIENCE handout. What: Timing: What: Timing: What: Timing: What: COURSE 4 Timing: What: COURSES Timing: What: COURSE Timing: What: COURSE 7 Timing: zl. C—d...I Ro-,.ry ® Use content from Course 1 section of module. GREETSTANDARDS 11 Con/idm�ial8 Rop.inery t ® Use content from Course 1 section of module. ITEMS TO OFFER&MENU NOTES za Confdenrial&Roperary � J • , 4 ®Use content from Course 2 section of module. SEASONAL MARKET TABLE NOTES 2a ConM1clenrulb(ivPneaar� :e �rrr ®Use content from Course 2 section of module. -- SERVER ROLE DURING THIS COURSE Z5 Confidenria6 Roprierery LF--...rte° i 1 ®Use content Irom Course 3 section of module. SERVICE STANDARDS DURING THIS COURSE Z6 f nM1ArmaiB Proprinary PERSONAL COMMITMENT Attentiveness&Availability Availability is achieved when you are front and center,and anticipate your Guests'needs.They know who their Server is and who will guide them through their experience.You are Attentive when you actively listen to Guests'preferences and apply them throughout the experience. I COMMIT to be available, listen actively to my Guests and anticipate their needs. Order Accuracy Has a Server ever made a mistake with your order at a restaurant?How did it make you feel?You can avoid mistakes by verifying that every request is fulfilled,is accurate and the check is correct before presenting it to Guests. I COMMIT to 100%accuracy-I'll ensure quality and accuracy of all requests and that the check is always correct. Communication&Follow Up You and your Zone Partner own the communication and follow-up for your shared section!Communicate with your Zone Partner and other Servers when you need help,and follow-up to make sure Guests have everything they need. I COMMIT to work as a Team,and to own the communication and follow-up in my shared section. Speed of Service This is where the hospitality mindset comes to life!At Fogo,our Guests set the pace for their dining experiences.Your responsibility is to help guide them through all aspects of the experience and adjust the pace to help ensure the timing is just right. I COMMIT to read my Guests and adjust the pace to ensure an extraordinary experience. TEAM MEMBER SIGNATURE CoMdenunl a Rap.,nen CHURRASCO DINING EXPERIENCE Experiencing Fogo from a Guest's perspective is the best way to understand your role in curating an experience for our Guests.Your Trainer will kick- off your experience at the restaurant entrance and then leave you to enjoy the dining experience independently.Use the following pages to take notes during/after your experience. Note:A Server will deliver the entire greet.For this training please enjoy the full experience,a non-alcoholic beverage and one dessert. POINT OF VIEW:OUTSIDE WALK UP What did you notice on the outside walk up(sidewalk,front doors, landscaping,valetl?What can you do to maintain or improve this area? A WARM WELCOME What did you notice at hostlessl area(podium/credenza,floor, decor/ledges,Team Membersl?What can you do to maintain or improve this area? Check if occurred: ❑ Received warm welcome as you entered the restaurant ❑ Host(ess)smiling and glad to see you,no wait to be greeted ❑ Experience at the front door made you feel welcomed POINT OF VIEW:BAR FOOD How was the lighting?How did it impact the mood of Bar Fogo? Check if occurred: _; Music not to loud:could not hear neighboring tables'conversation ❑ Temperature set for Guest's comfort ❑ Stocking+staging of bar area provided a full-sensory experience IB Csnlidenruf b Fmnrier�� TABLE GREET Did you feel confident about what to expect with the dining experience, what your options were and what to do?How was the appetizer/cocktail and beverage offer? How did the greet experience make you feel? Check if occurred: ❑ Chairs pulled out ❑ Welcomed in Portuguese,greeted in less than 30 seconds ❑ Server introduced self by name ❑ Mentioned Churrascaria ❑ Beverage/Water offered ❑ Appetizer offered ❑ Mentioned Zone Partner Explained Market Table THE ATMOSPHERE How would you describe the atmosphere[feeling)in the restaurant? What did you notice in the dining room Itables,floor,Team Members, windows]?What can you do to maintain or improve this area? Check if occurred: ❑ Team Members walked with purpose(not too fast/too stow) ❑ Pace positively impacted your experience ❑ Guest given the right-of-way tv Confirknwl8 Rop.avary MARKET TABLE&FEIJOADA BAR What were your thoughts as you explored the Seasonal Market Table? Check if occurred: ❑ Market Table items fresh&full ❑ Market Table counter clean ❑ Handed a plate ❑ Items explained to you Drinks being delivered,as you returned from Market Table THE MEAT SERVICE How quickly after signaling you were ready for meat for turning coaster to green,if applicable)did Gauchoslas)start offering fire-roasted selections? How did having to wait/not having to wait impact your experience? How did the continuous style of service make you feel? Check if occurred: ❑ Queijo assado arrived before the meat service ❑ Sauces offered and arrived before meat service began ❑ Sides arrived as the meat service started,not before ❑ Gaucho Chefs introduce their cuts in Portuguese ❑ Pace of the meats not too fast/not too slow ❑ Server checked on meat temps and preferences 30 ran�demial d I'roprinary CURATED EXPERIENCE-TABLE MAINTENANCE How much of the service was"silent"vs.how often did Team Members ask questions?How did that impact your experience? Check if occurred: Server kept up with refills;no waiting for a refill E Fresh plate offered Pace of the restaurant felt comfortable(not too fast/too slow) DESSERT PRESENTATION&DELIVERY How did the Server offer desserts?Did he/she describe any in detail?Did the way it was offered enhance your experience? Were desserts delivered quickly,or did you feel like you had to wait a while? How did this impact your perception of the level of service? CLOSING THE EXPERIENCE Take a moment to write down your overall impression. Check if occurred: r- Check presented at appropriate time Server explained the payment system u Told to take your time when closing out ri Felt like a valued special Guest 31 Lonldenrral&RoprMary 1 D - Welcome to your first shift of Server Training!On your first shift,you dive deeper into the Curated Dining Experience.Learning about how you are the Guests'guide on their culinary journey to Brazil,what to offer and when,as well as build your tray skills.You will begin shoulder-to-shoulder training and continue your health&safety training. TODAY'S SCHEDULE: ❑O'Lacador Curated Dining Experience module(4-6) ❑Watch Pivot Points Video ❑Floor Training(Sections/Zones,Pivot Points,Tray Skills) ❑Shadow Trainer(Practice Greet,Tray,Bus Table) TODAY'S TRAINING GOALS: • Understand your role in curating the Guest Experience;guiding them from start to finish . Learn more about Curated Dining Experience and able to share 2-3 key pieces of information about courses 4-6 Know 3-4 hospitality words to use with Guests . Can explain procedure and why hand-washing is so important Understand your Teamwork role with your Zone Partner and others in the restaurant . Building confidence with tray and able to set-up and bus tables . Understand zones,pivot points and know the table numbers in section worked ZONES Each Server is assigned to a designated group of tables called your"Section".For these tables,you are responsible for the Curated Dining Experience components surrounding: •Salesmanship/order taking •Pacing the experience qi� •Quality assurance •Manicuring table \ 1 I •Overall Guest satisfaction 1 �� Zone Partner �> Every shift,you are assigned a Zone Partner Server who is assigned tables next to yours;together you share a"zone". You and your Zone Partner are responsible for keeping an eye on one another's tables.This partnership is crucial to ensuring that Guests are taken care of,and they know who to ask for assistance. Zone Excellence There are several service nonnegotiable no matter what your role is: TAKE CARE OF OUR GUESTS It doesn't matter where you are in the restaurant, if a Guest needs assistance of any kind,you're there to assist them."That's not my table." or"That's not my Guest."is not a part of our hospitality mindset. ZONE PRESENCE Either you or your partner remains in your assigned zone at all times,this ensures someone can quickly assist Guests with their needs.Constant communication is the key to success with this!If there is an emergency, and this isn't possible to both remain in the section,notify your Manager or CSR for back-up support. MAN I CURI NG TABLE)S A CONSTANT FOCUS A big part of the Curated Dining Experience is looking forTable Maintenance opportunities.This is done as silent service unless the Guest requests something specifically.As you pass through/by other zones,see if you can: • Pre-bus unwanted/unused plates,silverware or glassware • Offer/bring fresh plates or clean silverware • Remove crumbs/trash • Refold napkin for a Guest that has left the table Full hands in,full hands out.Efficiency,is the secret to success.Take as much as you can to the kitchen in one trip,see if desserts need to be delivered on your way out,or deliver drinks that are ready in bar area.You can also bring out clean plates and glasses to restock in the restaurant,on a return trip from the kitchen. 33 ConlrAeMrai b A�prrNary ?s: a, 'w_ �• ter. INTRODUCTION TO HOSPITALITY Hospitality is the relationship between Guest and host,or the practice of being hospitable.It's howwe make the Guest FEEL about their experience. The words and gestures you chose are important factors in the level of hospitality our Guests experience.Listed below are words and phrases that help our Guests to feel our warm hospitality. I'll have that right I'd be happy to! out for you Absolutely.! J en'Faking beverage"o"r Ji',,a's'fi'ing(o'rreTi l"s'•: or taking dessert order I.....t............_.....................................................I.................. Excellent /'It be right back choice! Certainly.! 0111 with your... Are you enjoying Is everything cooked to the your_so far? right temperature? I..............................................._........................................ A....., When checking on the meal €.... . ............................................. ..... Do you have any special MaYIre/reshY our__ requests 1 may bring you? 04 (side dish,drink,etc) TIP! Avoid pointing.Motion or direct with an open hand saying..."Let me show you"or Right this way" a, Conldmna8 Rop.eery PIVOT POINTS Use pivot points when taking orders.This includes drinks from Bar Fogo, Gaucho Lunch,desserts or anything not included in the Market Table or Churrasco service. Pivot Points allow us to work as a Team and assist each other in delivering ordered items without having to"auction off"items as they are delivered to the Guests. 2 A Freestanding Table is a table that is not placed next to a wall.At these 3 tables, Seat 1 is assigned to the first Guest chair to the left of the 4 server;when standing in the middle of the table with his/her back to the front door. Numbering continues clockwise from Seat 1. FROM DOOR If all chairs are seated, stand between 2 chairs, so you are not standing directly behind a Guest. A Wail Table is a table that has at least one part of the table next to a wall. At these tables.Seat 1 is assigned to the left of the Server when standing in the middle of the table,facing the wall.Numbering continues clockwise from Seat 1. NOTES Alfu, Use this section to take notes from the Pivot Points video. 35 Con6denna!b Anp.«•�ary ST I EPS 017ERVICE Complete using from the CULINARY JOURNEY TO BRAZIL Module.Have a copy of 1 each of your restaurant MENUS and FOGO CURATED DINING EXPERIENCE handout. ® Take notes on key points of this course. OUEIJO ASSADO SERVICE 36 Cenl,Aemul&hap.,eary +`Nots L ` E MANICURE THE TABLE 37 C,.hdl—1&(4eprin�ry CAIPIRINHA CART The Caipirinha Cart creates an extraordinary experience for our Guests: our signature drink made right at their table. • Creates energy in the dining room and helps drive sales • Circulated every dinner shift, weekends and special holidays • Dedicated Bartender/Server • Passes around dining room every 15-20 minutes(based on Guest flow) • Stops at each table at least once between Course 3-6 • We prepare as many Caipirinhas from the cart as possible • Cart is also set up to prepare Caipimskas with Titos Vodka . The Caipirinha is Brazil's national cocktail . Made with cachaca,sugar,and Lime . The drink is prepared by _. mixing the fruit and the sugar together,then adding the liquor. . Cachaca is a sugar cane liquor from Brazil:in the module you will find the history of cachaca, how it's made and other useful information to help educate our Guests who may not be familiar with Caipirinha. as Conliderviel d heplclery f Af ®Take notes from Course 5 section of module. SIDES OFFER 39 Gon/dental B IYpprictary SAUCE OFFER/DELIVERY MANICURE TABLE ao Con/denrai&Prtprnary y1' ®Take notes from Course 6 section of module. MEAT SERVICE -m- Gnfidemul8 ftp—.ry I Take notes from Course 6 section of module. SIDES DELIVERY MANICURE TABLE Cnnlidemiel&Rnprvnary INDULGENT CUT SERVED 3 ConLdemwl8 Ropiweary NOTES Use this page to take notes as you view Health+Safety It Module. 44 Cenldeniral&Rop+rctiry SELF-GUIDED EXERCISE:A WARM WELCOME Hospitality goes beyond your tables—the entire Team shares in making sure that every Guest feels comfortable and welcome. An easy way to accomplish this,is to think"GROW"-or quest Right Of .Way.Giving Guests the right-of-way as they move through the restaurant is critical;it demonstrates that you are there for them.If you also remember the 5/10 Rule•Guests are sure to feel cared for.At 10 feet,make eye contact and smile,and at¢feet,acknowledge Guests verbally. Spend the next 10 minutes observing the dining room.Are Guests being given the right-of-way?Are they being acknowledge appropriately?Use the space provided below to record what you observe,and how Guests react when these are/are not happening. GROW: 5/10: +s On your second shift, u learn more about the final step of the Curated Dining Experience and ho�v you wrap up a Guests' culinary journey to Brazil. TODAY'S SCHEDULE: ❑O'Lacador Curated Dining Experience (Course 71 �O'Lacador Set Up/Bus Table skills video ❑Service Station Video O Shadow Trainer{Practice Curating Courses 1-61 ❑Greet Tables in Section TODAY'S SHIFT TWO TRAINING GOALS: • Lean more about Curated Dining Experience and able to share 2-3 key pieces of information about final course • Building confidence with the tray and ahte to bus tables and serve beverage and/or appetizers to Guests . Offer and bring sides and sauces according to coursed experience • Understand the functional components how our dining room is setup: setting tables,busing tables, stations • Observe Trainer using the POS to enter orders and close checks f `y f-. C SETTING A TABLE Our value of excellence is seen in our attention to detail when we set every single table.Items are placed intently and carefully to ensure every table is set up exactly the same.From the wine glass,to the tongs,attention to detail is key. Watch the video and complete the Setting a Table activity,then fill in information below. Silverware,napkin&side plate lined up from edge are centered in the side plate;parallel to the knife When using a Medallion,above side plate so the side is facing up and logo faces the placed every other place setting,aligned with knife Salt and pepper are at the of the table. Confdeniul S Roprrerery BUSSING&RESETTING TABLES 'a Review the directions below and[hen watch How To Bus A Table video. Clearing tables in a timely manner makes it possible to quickly seat when on a wait.When not on a wait,it keeps the ambiance of the restaurant neat and tidy. I Both bussing and resetting tables is the responsibility of all front-of- House Team Members. Servers complete table maintenance and pre- bus continuously through service,expediting the final bussing process. Bussers assist the Servers during the Guest experience and complete the final bussing,once the Guests leave.Teamwork is the key! 1.With tray,remove any glassware,silverware and plates.Pick-up napkins from chairs/floor and set on table cloth.When completing this step,keep tray in hand or place at a service station;do not place on chairs,table or floor. 2. Remove sugar caddy (if therel and salt and pepper shakers. Fold a corner of the tablecloth onto the top of the table and place salt and pepper shakers directly on table. r 3.Roll up table cloth with napkins and any paper trash inside.Fold the sides in towards the center and roll up like a burrito.Ensure there aren't any pieces of silverware inside the linen before rolling. �Rjol-� 4.Take all items to dish area. Place glassware, silverware and plates in appropriate dish area. Scrape food scraps into trash before stacking and organizing dirty plateware.Take care not to throw away ramekins, tongs, knives, forks or spoons. Place linen in linen receptacle.Wash Your hands. 5. Gather clean table linen, plates, napkins, silverware and glasses on a clean/dry tray. Bring necessary plates, tongs, silverware on a round service tray for efficiency after setting the linen. �B C1de ,1 R ft,-, MANICURE TABLE-CRUMBING TABLES As the Guest moves through the courses, crumbing the table is an important part of manicuring the table. Follow standards below when crumbing: 1.Lay crumber on its side with clip resting on table. 2. Let crumber rest on clip, with inside of Crumber facing the user.NOTE:scraping edge is now resting flat on the table. 3.Grasp crumber with thumb on the inside,near the end where clip is located.Hold clip side with index and middle fingers. 4.Proceed to scrape bytilting the crumber slightly forward away from clip. 5.Let tablecloth roll or wrinkle slightly as you scrape to de-crumb the tablecloth,or use your other hand and hold the cloth tight and slightly raise cloth as you scrape. 6.Discard crumbs to a side plate,napkin or tray. 49 i SERVICE STATION EXCELLENCE Our value of excellence is seen in our attention to detail when we set up our Service Stations.Stations are stocked so tables can quickly be reset during service,and so the Team can quickly perform table maintenance. Fill in information below,using Service Station Excellence video. Key Items Located at Each Service Station: Our value of Teamwork is seen in our partnership to keep the Service Station filled each shift. so Cm�de.u.al&Roprie�ary NOTES Con/bennsl8 Proprieury aF'T NOTES "4 Complete as you go through training located in CULINARY JOURNEY TO BRAZIL Module. ®Have printed DESSERT MENU available.Take notes from � Course 7:Desserts section of module. sz CenhAema18 Propmrary DESSERTS 53 Conf�demul8 Propreury Each dinner shift,on weekends/special holidays • Captures the eye of Guests nearing end of their meat service,before dessert menus are dropped LIQUOR • Constant circulation results in Guest intrigue, appeal,and interest. • Passes around dining room every 15-20 VM minutes(based on Guest flow) • Features include:Specialty liquors,whiskey, scotch,cognac,bourbon and port • Dedicated Bartender/Server stops at each table during Course 7 PRESENT CHECK 5._ Confiders W A Rop—., i i TEAMWORK ROLE ® Take notes from Course 7 section of module. Review the Curated Dining Experience handout.Discuss with your Trainer, a Servers Teamwork Role and how others in the restaurant support. All standards are clearly outlined,so we reach our DESIRED RESULT of extraordinary dining experiences for our Guests. ss caaef��„a nw,K�en ALCOHOL REFERENCE SHEET A Guest may ask for a specific liquor in their cocktail or mixed beverage. The majority of our Guests enjoy premium liquor offerings.while some may specifically requests a well beverage.Work with Trainer to note brand names available at your location to fill in the blanks below. '..0m 1� WELL WELL WELL I: WELL WELL WELL 56 ConM1.Rnrsl B ROFK�rY WELL WELL WELL n tm • 4 WELL WELL v- Cmf.demul&Prap—,y Today's ttieday that you apply all you've learned about the Curated Dining Experience during your shoulder-to-shoulder training with your Server Trainer.Over the next shifts,you will continue to strengthen these skills. During this shift,you will start using some technology to execute your job. TODAY'S SCHEDULE: ❑Allergen+Cross-Contamination Training ❑Wine Training ❑Atoha POS Drills ❑PCI Compliance Training ❑Payment Device Introduction TODAY'S TRAINING GOALS: • Practice the Greet with Trainer and start to Greet Tables,if ready • Offer and bring hot sides,sauces,etc.to Guests,if ready • Take orders accurately • Pre-bus and manicure tables • Shadow closing out the Guest experience • Learn more about Bottle of Wine Offerings and able to recommend 2 reds/2 whites Guest can order to enhance their experience • Start to memorize Wines by the Glass • Becoming more familiar with Market Table items • Shadow trainer on opening/closing checklist SAFE SERVING OF ALCOHOL As a Server,it is your responsibility,by law,to properly serve alcohol. This includes only serving those 21 and over,and ensuring Guests don't endanger themselves or others by becoming intoxicated. I.D.CHECKING Today's Date Is: Guests must be born on or before the following date to order alcoholic beverages: Check the I.D.for ALL Guests who appear to be 30 years of age or under. Use your restaurant's copy of the I.D.Checking Guide.If you have any questions: 1.Ask for I.D.when they order an alcoholic beverage. 2.Hold the I.D.in your hands;a fake I.D.is easier to discover if you can feet the I.D. 3.Check the I.O.with.plenty of light;it's hard to spot obvious fakes in low lighting. 4.Review the date of birth,expiration date of the I.D.,picture& description of the person;if you ever suspect the I.D.is fake or altered in any way,immediately take it to your Manager for closer inspection. S.If the Guest cannot produce a valid I.D.,inform your Manager so that he/she can address your Guest. Acceptable forms of I.D.;remember,if it's expired,it's not valid: . Valid State Driver's License . Valid State I.D. • Valid Federal Military I.D. • Valid Passport DRINK COUNTS Drink counts are a tool you can use to help manage consumption levels. This is never something we share with our Guests,but is good for you to know as a responsible Server.Ounces listed below are for reference and may/may not align with our actual serving size. W F r 5OZWINE 12 OZ BEER 1.5 OZ ALCOHOL 1 DRINK 1 DRINK 1 DRINK rwm is o�m�atl,morwi.a�+n i r amr.¢:n�nrtl.n wn amaM IigrwS el nrpng Praols. '.. SV ConfiMnna6 RnpKxary f INTRODUCTION TO WINE Wine enhances the Guestsexperience.Correct pronunciation and confident recommendations are key to creating a unique experience.We focus on wines from South America;more than 60%are from Chile,Argentina,Uruguay and Brazil. We also feature wines from California and around the world. Take a few moments to familiarize yourself with the wines listed on the Wine By The Glass Pocket Guide.This is a small selection of the wines by the glass we offer.Keep this tool in your pocket,until you have all memorized. Using the Wine List,work with your Trainer to fill in wines by the bottle to recommend below.You will have participate in periodic wine trainings/tastings in-restaurant,if over 21 years. SOUTH AMERICAN WINES 7Brand/Name Varietal Brand/Name V Varietal Brand/Name Varietal LL wBrand/Name LL, Varietal m Z Brand/Name C Varietal w J Brand/Name Varietal '0 Co hAd ',8 AorvKory OTHER RED WINES Brand/Name 'm Varietal = Brand/Name L) lxVarietal LL Brand/Name w w Varietal M Z Brand/Name Varietal w J OTHER WHITE WINES w w Brand/Name 3 Varietal LA Brand/Name O Z Varietal Y O Brand/Name Varietal ~ Brand/Name LU w Varietal 3 ei HOW DOES WINE GET IT'S COLOR? The juice of all grapes is clear. The color comes from the skin.White wine can be made from either red or white grapes,but red can only be made from red-skinned grapes. Once grapes are picked,they are fermented with their skins.Yeast is added to the grapes and the skins,causing the sugars to covert to alcohol As this process takes place,the juice leaches color from the skins.The longer the juice spends with the skins,the darker the color of the wine. 5 CHARACTERISTICS OF WINE 1. Sweetness 2. Acidity 3. Tannins 4. Alcohol 5. Body Sweetness Tingling sensation of the tip of tongue Slightly oily sensation in the middle of tongue that lingers Acidity . Gravelly feeling if tongue is rubbed on roof of mouth . Mouth feels wet or waters hike biting into something sour) Tannins Make your tongue dry out After swallowing,a lingering bitter/dry feel in the mouth Alcohol • Wines with higher alcohol=bolder/thicker texture . Wines with lower alcohol=lighter-bodies taste Body . Light=lruity+fresh • Medium=fruit forward+spice . Full Body=Bold+lots of tannins 67 Cnn4�erna�6 An(„Kiery POPULAR WINE VARIETALS Pinot Noir light bodied,soft no tannins,balanced alcohol+ acidity,bright red fruits,easy to drink Merlot balanced fruit,body,tannins,alcohol level;smooth elegant Malbec medium to full body,balanced tannins,light acidity, fruit forward(75%from Argentina) Red Blend varies;by law 75%of grape must be in the bottle to add it to label[less than that=blend) Cabernet Sauvignon most recognized;full bodied,high tannins,medium acidity,high alcohol,dark fruits Zinfandel high alcohol,full bodied,fruit forward,oak flavors, black fruit WHITE Sauvignon Blanc often referred to as"grassy",refreshing crispness, high acidity levels,low sugar Chardonnay dry,medium-to full-bodied,moderate acidity and alcohol,ranges from rich and buttery to zesty Riesling floral aromas,high acidity,dry or very sweet White Zinfandel slightly sweet;sweetness,acidity and alcohol are all in balance b3 [pntrdenlul,l fMprwery l STEPS TO WINE SERVICE Our wine service is a opportunity for us to standout as a premier restaurant with a commitment to excellence.Following the simple steps below makes the process easy for you and your Guests. 1.Offer Wine and Cocktails In Your Greet "if I may draw your attention to our Brazilian inspired cocktails and our wines by the glass. The first one listed is the Caipirinha,it's our national cocktail from Brazil made with fresh times, sugar, muddled together with Cachaca,a sugarcane spirit from Brazil.I also have our award winning wine list here. Our specialty is South America, but we have beautiful wines from all around the world.1 also have our reserve wines available in a 3 or a 6 oz.pour it's a fantastic way to treat yourself to a nice glass without having to buy the bottle.May I get you started with a Caipirinha or a glass of wine?" 2.Take The Order F When a Guest places the order for a bottle of wine, this person becomes the"host/ess"for the table. All confirmations,presentations and samplings are *�— approved by the host/ess before serving the other Guests;unless specified by the host/ess.Read your table and if unsure ask"Will everyone be enjoying wine this evening T'This will help you plan for the right number of wine glasses to bring. To ensure correct wine is presented,it is crucial to repeat order back to host/ess.Use the Wine List and point to the wine you are repeating for a visual and verbal confirmation of selection;repeat Bin number and full name of the wine land vintage year,if available). 64 [onhdemul8 P.op.,nury 3.Gather Tools { ` Now that you have the order,gather enough glasses for each Guest at the table 121 and over only►.and the bottle of wine.Remember some glasses are already U on the table. Our wines are stored inside of a temperature controlled wine room, service area coolers or bar coolers.Validate bin If. Some wines have similar name/labels, but have significant difference in flavor and price.Avoid shaking bottleswhenmoving them so the sediment does not mix with wine. L CHAMPAGNETOOLS: RED WINE TOOLS: WHITEWINETOOLS: wine service linen wine key wine key champagne ice bucket wine service linen wine service linen with stand decanter/as needed) wine chiller 0f !..Present The Wine After setting all tools in the appropriate place, present wine to the host/ess at the table. Follow the steps below for excellent wine presentation: •Approach host/ess from his/her right. • Present bottle using folded linen. Wine label faces the host/ess. • Confirm with hostess: Name Varietal Vintage • Wait for host/ess to approve wine with a nod or verbal"yes"to confirm the wine is correct. Lay folded linen over forearm that is not holding the bottle. • Holding bottle securely,remove outside foil cap by placing wine key blade just under lip of the bottle,and slicing front,then back. Keeping blade against bottle,pull up to remove toil;put foil in your pocket. • Remove cork,taking care not to touch pour area of the bottle. Place cork wine-side up on table,close to wine glass of host/ess; cork might be inspected.Do not remove cork unless requested 6s- Cw/d—,&ftp_ary or when bottle is empty/a second bottle is ordered. • Serve host/ess t ounce of wine;note that once a wine glass is placed on the table,it remains on the table throughout service. Do not remove it from the table to pour.After pour,raise bottle straight up while twisting to avoid any drips;use wine service Linen to catch any drops• . Host/ess will taste wine and nod or give a verbal"yes"to approve wine.It the host/ess does not approve,first offer to decant the bottle(see"Decanting Wine"notesl. If Host/ess is certain bottle is corked,do not disagree.Offer to bring another bottle or let him/her choose another selection from the wine menu;remove bottle and notify your Manager. 5.Serve The Wine After approval from the host/ess,wine is served to all Guests from their right side.Serve women eldest l to youngest first,then work clockwise around the table;serve host/ess last. Each Guest is served approximately 4 ounces of wine, but smaller portions may be necessary to ensure there is enough for each Guest at the table. One bottle of wine can provide around 4-5 glasses-if more than 5 are drinking wine,start by offering two bottles. 6.Concluding Wine Service Alter serving the wine,retold linen so wine drops are not visible;if linen is soiled on all sides,replace with newly folded linen. Place bottle on top of linen napkin in the center of the table or off to one side;ensure label always faces the hostless.Place bottles of white wine in the wine chiller,and champagne in bucket with ice. Refill glasses throughout dining experience. When last glasses are poured suggest another bottle,or offer a new wine. Bring new glasses for all Guests,if second bottle is different. �oo,Mem,ei a nw..raa I DECANTING THE WINE I There are two main reasons why Guests request to decant wine: 1.Remove sediment.Wines have solids such as yeast and grape skins mixed in,and over time,these solids settle out of the wine and end up in the bottom of the bottle. 1.Some red wines must breathe in order to maximize flavor.The small bottle opening is not large enough to allow for sufficient air exposure. Use the steps below to properly decant a wine: 1.Uncork The Wine Gently uncork the wine.Take care not to jostle the bottle in the process, or sediment will mix with the wine,causing an unpleasant taste and texture. 2.Fill Decanter Pour wine into decanter slowly. This prevents sediment from sliding into the decanter. You can also use candlelight from below the bottle while pouring to more easily see the sediment i the bottle's neck.Use this trick an older bottles since they are likely to have a fair amount of sediment. SPARKLING WINE SERVICE When presenting and serving a bottle of sparkling wine or champagne, follow above steps outlined.Opening the bottle is a little different. 1,Remove Foil Pull tab to remove toil from around cage.Place thumb on top of cork to prevent it from popping off.Place foil in your pocket. 2.Loosen Cage Untwist wire cage using loop at the bottom.Loosen cage only:do not remove.Remember to leave thumb on top of cork during this process. ev LaN,denW 8 Ropneiary 3.Remove Cork Place wine service napkin over loosened cage and cork.Grip cork through napkin with one hand and bottom of the bottle with the other. Turn bottle slowly while pulling gently the other direction and up on the cork.You will hear a quiet"pop"when cork is removed.Place cork next to the glass of the host/ ess. A.Pouring Allow hostess to taste, then pour for remaining t Guests following procedures already listed. Just like with wine glasses,never pick up the flute when pouring.Pour slowly and allow the bubbles to settle so the sparkling wine does not overflow the glass. Remove cork from table after pouring for host/ess. HANDLING A BROKEN CORK It the cork breaks in half while trying to remove it from the bottle,reinsert wine key into remaining cork. Before trying again,ask host/ess if you should proceed:he/she may decide to order a different bottle. If the cork breaks close to the bottom,get another bottle.Trying to insert the wine key will either push the cork into the bottle or break the cork, causing flecks of cork to land in the wine. If unable to rescue the cork from the bottle successfully,let Guest know that this cork has broken and you are going to get another bottle immediately. Let your Manager know,if the bottle needs to be comped. Crvrldmrml A noo.rrnry CREATING REGULARS Regularly returning Guests, The following steps create a variety "Regulars.'are the familiar faces who repeatedly dine at Fogo;so r• s familiar that they really are like family.They might have a favorite cut of meat,Market Table item,cocktail or even a favorite Server. � of Regular Guests: STAND OUT You,as a Server,have the most contact with our Guests.Therefore,you curate a dining experience that is memorable and distinct.Be uniquely 'you"from greeting Guests,to sharing incredible wine knowledge.Find a way to stand out to make their experience stand out. CREATE CONNECTIONS Let Guests know that we are glad they are here.Remember,as Welcoming Insiders,invite Guests in as we would our own family.When Guests have been here,they belong here. Find common ground:from cocktails/meat selections•to favorite sports teams, or the weather.There's always something you can find to talk about.Create an emotional connection with Guests;relationships with Regulars transcend food. CREATE RECOGNITION People have many dining choices when it comes to spending their money, and they expect to be appreciated.Remembering a little bit about your Regular Guests goes a long way in welcoming them back.Say hello and use their name when appropriate. 69- [anRdentia1819opie,ary a At Fogo,we are committed to Guest and Team Member safety.Allergen training helps us provide the level of service required for those with special dietary needs. if a Guest shares a special dietary need,report it to your Manager, before the Guest starts to dine,so they can guide them through their experience and address any concerns the Guest might have. NOTES Use this page to take notes as you view Allergen Training Module. e,.eaem,.�a rop.Ke.y NOTES Use these pages to take notes as you view the PCI Compliance Training Module. ConLdeMw�b hoprietary i "'a We use a mobile payment device to take Guest payments.Review the RAIL Training for Team Members module for an overview of how to use,prior to reviewing with your Trainer. Aloha is our Point of Sale IPOS)system.Here you ring our Guests food and beverage orders. Use the Aloha Drill Packet provided by your Trainer to learn more about the system and practice.Your Trainer will help you log in under a training job code,so you can practice in a testing environment.Do not complete these drills under your regular job code (that would be a big comp!). NOTES Conbdennal b Ropnnary a NOTES 73 Confidential&Proprietary l , Today you apply all you have learned over the last three shifts and put it into practiced Ask questions, if you have them,and have fun! TODAY'S SCHEDULE: ❑Greet Tables Within Section ❑Side-by-side with Trainer,Curate the Dining Experience ❑Perform Opening Duties with Trainer ❑ Learn LEAST method for Guest Recovery •Complete State Food Safety Training(where required) TODAY'S TRAINING GOALS: • Become proficient at Greet and use on several tables during shift • Offer hot sides, sauces,etc.to Guests • Take orders accurately and ring into Aloha • Pre-bus and manicure tables • Drop checks and close out • Can recite the LEAST method for Guest Recovery • Knows the name of 10-15 items on the Market Table Vii° � L � ,, .�• 404 GUEST RECOVERY Occasionally, a Guest receives the wrong item, they don't care for a beverage,or they wait too long to be seated.When this happens,you have the ability to begin recovery in a positive and attentive manner.Use the LEAST method so we have the LE45T amount of concerns! OListen-Let Guests tell you what is wrong;do not talk while they are talking. © Empathize-Let Guests know that you understand and feel their frustration with the situation."I understand how frustrated that must be.";it's important to be genuine. Apologize-Say,"I am sorry."Even if it's not your fault.It's that easy.No excuses-just apologize and make it right. 0 Solve-You have the power to make Guests happy;let them know what you intend to do to fix the situation.Get your Manager involved at this point. 0 Thank-Thank Guests for bringing the problem to your attention. Remember,Guests who are not satisfied,either with service or food,do not want to hear an excuse;AVOID the temptation to give one. Following these simple steps will help with recovering an otherwise disappointed Guest,every time.Let your Manager know about any Guest complaint,so they can also make sure that Guests are satisfied with the outcome.Our goal is every Guest leaves happy and satisfied. n- Con/demwl b Ropnwary w ,v STATE FOOD SAFETY TRAINING Food Safety Training is required by law at some locations. Your Manager or Trainer will let you know what is required for your location. Use page to take notes, if required. -76 ConGdew,al&Prop,,&aq OPENING DUTIES Use the space below to write notes on today's opening duties. Close-Open Dutv: ). Conldemub Roprietsry CLOSE-OPEN DUTIES Guest interaction is only part of ensuring Guest First Service and an excellent Guest experience. Opening and closing duties contribute to the excellent experience as well.These responsibilities contribute to the smooth functioning of each shift and emphasize the teamwork that Fogo is famous for.They are referred to as Close-Open Duties,because what you do to close the shift,prepares the next Team for success at opening. Use the space below to write notes on today's close-open duties. Close-Open Duty: �e Confidentnl8 Roprrtaary Now NOTES 79 Con/�derxrely popriebry f a. Today,you build proficiencyand increase your sales knowledge.Today,you arc more competent,capable and can run station tables solely working side-by-side with your Trainer.If you have any questions,don't hesitate to ask them. TODAY'S SCHEDULE: ❑Coravin Training O Louis Treize Training ❑Alcohol Certification Training,if not complete ❑Greet Own Tables Within Section ❑Teamwork Roles TODAY'S TRAINING GOALS: • Profiuent at the Fogo Greet and greet several tables during shift • Can Guide tables within the zone through all courses of the Curated Dining Experience . Can name 3-4 wines available with the Coravin system . Can suggest and serve Louis Treize as outlined in the standards . Able to describe 3-4 Bar Fogo menu items • Can explain the importance of each role within the restaurant • Can name at least 8 meats(Portuguese+English)and can explain how they are seasoned • Knows key ingredients in 10-15 Market Table Items CORAVIN NOTES w Use this page to take notes as you view Coravin Training Module. e�- CwhdCM I pmpriee�ry i NOTES 4j0 Use this page to take notes as you view the Louis Treize Training Module. B1- Con(demwl&Aop•x�ary Use this page to lake notes as you review the Bar Fogo Menu.Note 4 items you will feature,if working a shift in the Bar lounge. ea Con/idemul b ProP•every i to 1.4Ri _' 1 t DESIRED RESULTS _ DESIRED Experiences create persona!Beliefs. RESULT S Our Beliefs lead us to take Actions. Our Actions create Results ACTIONS Desired Results are achieved when BELIEFS our experiences,beliefs,and actions aligned. LE-- EXPERIENCES TEAMWORK working together to achieve shared gla Sometimes,it's hard to understand others'perspective,untilwe've walked a mile in their shoes.This activity is designed to help you experience what your Team Members do each shift and how each role is critical to our success.Take notes on how you can support your Team Members in these roles.Your Trainer will check-in with you after to share additional insights. DISHWASHER: BARTENDER: e.- co,ea�mNr a nonMun TEAMWORK ROLE working together to achieve shared goals HOST(ESS): I GAUCHO/A: BUSSER: KITCHEN/DESSERT PREP: es Co fid—l&Row—t OPENING DUTIES Use the space below to write notes on today's opening duties. Open Duty: B6- Cml,denna�d RoOinary CLOSE-OPEN DUTIES Use the space below to write notes on today's close-open duties. Close-Open Duty: a� T___, WT. 1-,1 You've watched, you've practiced and now is your turn to run a shift independently of your Trainer.You are ready, let's go! TODAY'S SHIFT TRAINING GOALS: • Run shift completely independently of Trainer(as their Zone Partner) and use all the things trained and learned over the previous shifts. NOTES 89 Confide&.,b pop-- OPENING DUTIES Use the space below to write notes on today's opening duties. Open Duty: 90 C-id'—.1 d AoOia'ary CLOSE-OPEN DUTIES Use the space below to write notes on today's close-open duties. Close-Open Duty: 91 CnnM1Aenru�8 P•opneiary WELCOME TO THE FOGO FAMILY! Bem-vindo 6 Famitia Fogo!