ReRico Brazilian Grill — Restaurant in Springfield

Love this place! It is a little pricey, and while its gone down hill as shown by its slow intake of customers...it has alot of potential.

The main highlight of this restaurant is its unique brazilian styling, the only of its kind in this area. There are many alternatives across the country, but none of them within the branson/springfield/joplin area (SWMO)...atleast to our knowledge. It does also have alot of popular non brazilian items as well.

The food is sometimes great.

The staff are usually polite.

The atmosphere is sorta nice.

Drink selection is average.

Access to the restaurant is easy as it is conveniently located right off of battlefield and 65.

Parking is usually also easy. They arent very busy so not sure what it would be like if they were busy.

The price is actually pretty decent if you come hungry. But could be a little better.

The protein choices are where i get my fill but my wife loves the salad bar, and side items as well.

We have also been here and had some of the best cuts ever, and also some days where its just average. It depends entirely on how busy they are and who is in the kitchen. Maybe somewhat on the source and age/storing of the meat as well.

I would like to see better variety and consistency in quality for sure though.

Some other brazilian grills we have visited have a chalk board upfront to let you know who the head chef is along with a short bio. This way you kind of get to learn who the better chefs are. Hoping Rerico will do this soon. It also puts pressure on the chefs to perform with more consistency...but rerico will have to be willing to pay better to keep the quality chefs as well.

Non graded factors-staff is sometimes overworked, slow, etc. Unfortunately, like many places they are probably dealing with staff shortages. My experience..spend the money to get someone to help market the place better. (Run promotions, specials, radio, billboards, party incentives, etc) to get more people in the door, impress them, and with a higher volume of customers and competitive pay/quality management comes the ability to get and keep better staff.

All in all, ReRico is worth a visit.

Suggestions for ownership/management- The aforementioned chalk board. Put more effort in to leadership/management to give staff a more enjoyable place to work. Some staff seem to hate their work life. Pay employees what is needed to have and keep top notch employees. Add more menu variety as free included options on all ends; sides, proteins, cold bar, craft beer etc. The add on items like $2 for a single jumbo sprimp is excessive and silly. Add more actual brazilian styled meats ans seasonings... Get rid of the california roll. Its a bad start and first impression as its not authentic or good at all. Just our opinion Get some quality live music on weekends Hire a marketing firm Keep restauarant cleaner...this will come with better employees after better pay etc Add more authentic brazilian items to menu, salad bar, etc

The potential to be a top 10 most popular springfield joint exists...just need to breakthrough. Ownership needs ideas...should go visit a dozen other american brazilian grill competitors and come back to incorporate.

And/or Offer 5% off any bill for filling out a survey. A few Questions to ask:has customer been to another brazilian grill? If so where? How does it compare? What was liked disliked at rerico? What would customer like to see or have? Just an idea

Manager on shift: make sure to visit every table and ask how things are going. This happens maybe 60% of the time when we visit but not every time.

Make your customers feel like they have input and value their input this will grow your brand.

Need to have a staple....being unique will generate some business but not enough.

Staff, quality of food, consistency and selection go...

Tried this place for the first time today and will never be back.

First off, their website says last seating at 8:15. They don't close at 8:15, they just have last seating. This confused us a lot, because we are always very careful to not be the kind of people to come right before close. I called and talked to the owner and asked if we'd be ok going at 8, and if that's a normal time people go. He said absolutely and we'd be fine. We were still skeptical, so when we got there we asked two waitresses at the front to be 100% honest with us and if we are coming in too late. They said we were fine and people would come even later, and one even pinky promised me(lol) that we were fine because I asked so many times if it was okay. Our waitress was nice the moment we sat, but immediately after we got one tiny thing from the salad bar, everyone seemed to switch up on us. EVERYONE WAS SO RUDE!! like no joke peaked in high school bullies kind of rude! Every single dude who came by with the meat was unprofessional, dismissive, and rude. It was obvious we weren't "fine" coming in at 8, and the waitresses and owner weren't really being honest about that. because every single person working there made it very obvious they hated us and wanted us out, even with us being nice to everyone. Every single one of our "thank you's" were met with either complete silence, eye rolls, or "yep" in the most annoyed voice possible by the meat guys. One of the guys who was especially rude kept purposely giving my husband ONLY fat pieces. Like full on giant slabs of hard fat gristle. I nicely asked for a piece that wasn't all fat and he literally ignored me and went on his way. To be honest, seemed they all shared a single brain cell.

Salad bar was fully out of almost everything.

The guys came out with maybe 3 different types of meat. That's it. The menu is not accurate. We ate maybe 5 small bites of food? and all of it was cold, zero seasoning, or straight up just hard fat. We were there for 15 mins and barely ate at all but couldn't take how rude everyone was anymore and asked for the check.

$75 for 5 bites of bad food is insane to me, but to us it isn't about the money. We knew complaining to people this unprofessional would not do anything, and for us the money isn't a problem. Also, our waitress was whispering with another waitress, giggling and nodding towards us. Almost like a "wooo, we bullied them into leaving!" so childish.

I called the owner (the number goes to him, even though he isn't there) and let him know how bad of an experience we had, just incase he really doesn't know how bad his staff is when he isn't there. He was apologetic and offered for us to come back tomorrow on the house, i nicely said no thank you and that we paid and didn't call for our money back, that the money didn't matter to us, but i wanted to make sure he knew how his staff acted. I genuinely don't think anything could convince me to go there again unless they fire just about everyone first.

I cant see this place surviving much longer unless they do a full staff change.

Also, after reading a lot of reviews of people saying the staff treated them differently for being a different race, I can say there was an Asian family sat next to us who were treated even worse than us. They kept trying to get them to leave and were rude to them as well. I heard one of the women in their party say loudly "I hope yall had a great time cause i sure didn't!" While they left. I would 100% agree that a lot of the white kids who work here are racist.

The owner genuinely seemed nice and I really hope he takes my review into account... FIRE...

Tldr: Go with low expectations and you'll be fine. Go expecting a typical, higher scale rodizio experience and you'll be disappointed.

Service Pros: The employees were incredibly nice. Our gauchos were very attentive (the stocky guy was especially nice) and our server, Emily, was great.

Cons: My first suggestion for customer service would be to maintain the cleanliness of the table a little better. Plates get messy at a rodizio and stuff falls on the table at any restaurant. A fresh set of plates every now and then or a little bit of tidying up the table would've been nice but neither of these happened. My wife and I have been to quite a few rodizio restaurants and this level of cleanliness was always the standard. Comparing ReRico to other rodizios may be unfair, so I can change this rating if this is not the atmosphere that this restaurant is aiming for. My next comment is about how the meat is sliced. It seemed like they were cut any which way. Some cuts of meat need to be sliced a certain way so that there is a balanced meat to fat ratio; such as the picanha. There were times when I received mainly fat. For example, one of the gauchos sliced only a piece of the fat cap off the picanha. That cut should only be sliced one way. The same thing happened with the sirloin. Both times, I waited until I got another piece of beef to eat the fat with. A refresher in meat slicing could be useful.

Food Pros: There was more than enough food.

Cons: The food was not up to the quality I was expecting. At other rodizios, the meat is always available at any doneness when brought to the table with the exception of well-done or similar. However, it seemed like most cuts were overdone or dry. We DID have someone at the table who wanted well-done food, but the food was brought this way before we mentioned that. Some cuts to the rest of the table that were requested medium were still overcooked. We ended up piling the overcooked meat on the well-done eater's plate. There was not a lot of consistency when it came to doneness. It seemed random what you were going to get. Also, teriyaki sauce, fried chicken bites, fries, and meatloaf? Is that Brazilian? I honestly don't know, but it seemed strange.

Overall, not impressed. We were only staying for a few days, but I wouldn't come back if I were local nor would I recommend ReRico to others. It was definitely NOT what I was expecting from a rodizio restaurant. I guess I should've expected this when I saw California rolls or when I walked in and saw another customer wearing...