{"title":"Fire and Spice Bundle","description":"","products":[{"product_id":"brazilian-churrasco-restaurant-profitable-guide","title":"Brazilian Churrasco — Restaurant Profitable Guide","description":"\u003cp\u003eEverything you need to run a profitable Brazilian Churrasco restaurant in the US market.\u003c\/p\u003e\n\u003cp\u003eThis guide covers 20 menu items across entrées, mains, desserts, and drinks — with full ingredient tables, gram weights, US 2025 food costs, step-by-step cooking methods, and food cost percentages for every single dish.\u003c\/p\u003e\n\u003cp\u003eWhat's inside:\u003cbr\u003e• 6 Entrées — Coxinha, Pão de Queijo, Farofa, Vinagrete, Queijo Coalho, Camarão na Moranga\u003cbr\u003e• 10 Mains — Picanha, Costela de Boi, Fraldinha, Linguiça Toscana, Frango com Alho, Cordeiro, Salmão Grelhado, Moqueca de Camarão, Porco na Brasa, Rodízio Platter for Two\u003c\/p\u003e\n\u003cp\u003e• 4 Desserts — Brigadeiro, Pudim de Leite, Açaí na Tigela, Romeu e Julieta\u003cbr\u003e• 8 Drinks — Caipirinha, Guaraná Antarctica, Maracujá Juice, Brahma Lager, Malbec by the Glass, Café Brasileiro, Caipiroska, Coconut Water\u003cbr\u003e• Service scripts for your front-of-house team\u003cbr\u003e• Weekly 7-day prep schedule\u003cbr\u003e• Full P\u0026amp;L model — 52-seat venue, $58K\/month net profit projection\u003cbr\u003e• Allergen reference table\u003c\/p\u003e\n\u003cp\u003eBuilt for first-time operators and experienced chefs entering the independent restaurant space. 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