Burger rotation: tips and trends to implement in your business
The hamburgers in Brazil is no longer a trend, it's a powerhouse. Just look at the figures: in 2024 alone, almost 250 million of orders on iFood. Faced with this insatiable appetite, the hamburger rotation is a natural evolution for managers looking to increase table turnover, raise the average ticket and, above all, guarantee loyalty.
However, turning this volume into profit requires more than a hot plate. After all, the complexity of a rodizio is much greater than that of an à la carte operation. This is where the need for processes and technology becomes central.
For the format to be profitable, it is essential to have a system for burger restaurants robust, capable of standardizing technical sheets (especially in the hamburger rotation) and orchestrating production.
In this guide, we're going to explore exactly that: the main tips and trends in the world of burger restaurants that can (and should) be applied to guarantee the margin of your rotation. So read on to find out how implement this format with efficiency.
The hamburger market in Brazil: an overview
To understand the real opportunity of the hamburger rodízio, we first need to analyze the size of this market. In fact, Brazilians' appetite for burgers is no longer a passing fad; on the contrary, it is a consolidated pillar of food service. Precisely for this reason, recent data shows explosive growth, especially in the digital channels, This sets the ideal scene for this new rotation format.
Appetite continues to grow
The consumption of hamburgers is on the rise. According to data from iFood, Brazilians ordered an impressive 250 million hamburgers in 2024, This represents a jump of 207% compared to 2023. What's more, the trend is still going strong: in the first four months of 2025 alone, there were 72 million units, an increase of 12% compared to the same period last year.
In fact, as he explained Beatriz Pentagna for the CNN, According to iFood's marketing director, consumption goes “far beyond the traditional”, with the growth of variations that include chicken, shrimp and even sushi.
What this means for the burger bar
Given this scenario, what do these figures mean for managers? Firstly, the data confirms that demand is heavily concentrated in the weekends (Sunday, Saturday and Friday). With this in mind, Beatriz Pentagna from iFood commented to CNN:
“The increase in the number of hamburger orders in the Restaurantes category, especially during the weekend, reveals the trend of how much Brazilians love to eat hamburgers in the comfort of their homes or during leisure time.”
Therefore, this peak predictability is ideal for the hamburger rotation format. After all, the model helps to fill tables by time slot and, at the same time, allows the kitchen's production to be “spawned” with greater cost control. However, in order to manage this demand without blowing out the COGS, a restaurante can't operate “in the dark”. That's why a system for restaurante robust is essential from day one.
Who buys all-you-can-eat hamburgers?
After understanding the size of the market, the next step is to define who your customer is. After all, rodízio burgers don't attract the same audience as a traditional à la carte burger restaurant. While the à la carte focuses on the individual snack, the rodízio is essentially a social experience and abundance.
Personas and occasions
Generally, the rodizio audience is focused on groups looking for an event, not just a meal. This includes, for example:
- Families at weekends, who are looking for a complete program and a fixed price that avoids surprises on the bill.
- University groups and friends, who see the “all you can eat” format as excellent value for money.
- Companies at events get-togethers and happy hours.
- Seasonal audience (such as birthdays), who are looking for a place to celebrate as a group.
Therefore, your marketing strategy should be designed to create specific offers for each of these occasions.
Signs of intent to rotate
In addition to knowing who they are, the manager must observe the signs of intent that prove the demand. Firstly, the growth in demand for mini burger rodízio (an ideal format for tasting) is a clear indicator. Likewise, the increase in the volume of group bookings at peak times and the high engagement on social networks with posts about “all you can eat” validate the format.
In this sense, to capture this customer, explore campaigns geolocated. For example, ads targeting universities or commercial areas can attract the right groups at the times when your salon is most idle.
Burger rotation formats: time, portions and mix
After understanding the target audience, the manager needs to make the most important operational decision: which hamburger rotation format to implement? Unlike a steakhouse, where “skewers” are the standard, the hamburger allows for different models. Therefore, the choice of format directly impacts the time table, the complexity the kitchen and, of course, a perception customer value.
Three practical caster models
Although there are many variations, the market generally works with three main models. Each of them has clear advantages and disadvantages:
- Rotation by time (e.g. 60-90 min): Customers pay a fixed amount and can order as many burgers as they like within a predefined time window. Undoubtedly, this model creates a sense of urgency, but it can generate customer anxiety and peaks in demand unsustainable for the plate.
- Portion rotation (e.g. 6-10 rounds): The customer is entitled to a fixed number of “rounds” or hamburgers for a fixed price. Certainly, this model offers the manager control of CMV very larger, However, it can reduce the perception of “abundance” of the rotation.
- Mixed model (time + premium items): Perhaps the most strategic, this model offers a “package” of items (e.g. burgers + fries) with free time, but charges for premium items (such as burgers with special cheeses or imported bacon) separately.
In addition, regardless of the model, it is crucial to define clear replacement rules and which items are considered premium (charged separately) to avoid frustration.
Rounds on the hamburger rotisserie
Once the model has been defined, the next step is standardize production. As a rule, a burger rotation works best with protein (meat) blends of 40 to 60 grams. This is because this weight allows the customer to try different flavors without reaching satiety too quickly.
Similarly, the logistics of the salon must be timed. For example, it's ideal for rounds of different flavors to leave the expedition every 6-8 minutes, This guarantees a defined dispatch window. However, to orchestrate this cadence, it is impossible to rely on paper orders. This is where a rotation system with KDS becomes vital, He organizes the plate queue and ensures that the rounds go off on time.
Pricing: COGS, margin and elasticity
After defining the operational format, the manager's next challenge is perhaps the most critical: setting the price. Unlike à la carte, where the price is fixed per item, in the hamburger rodízio the price is fixed, but the cost is variable per customer.
This means that pricing is an act of complex balance. In this sense, the Cost of Goods Sold (COGS) is not just an indicator, but the key metric that defines whether your rotation will make a profit or a loss.
Step-by-step pricing in the burger rotation
Pricing “on the spur of the moment”, i.e. copying the competitor without understanding your own cost structure, is the worst way to go. error most common. Therefore, setting the price of a hamburger rodizio should follow a method.
The ideal process includes:
- First, define your target COGS (e.g. the input cost target, which for burger restaurants is usually between 28-32%).
- Then set up exact technical sheets in your system for each burger and side dish (fries, onion rings, etc.).
- Based on this, estimate the average consumption per person. This will give you your cost per person.
- Finally, calculate the suggested price, then test price anchors (e.g. a promotional price to Tuesday and a full“ price” for Saturday).
Controls that protect the margin at the hamburger stand
However, setting the price is not enough, you need to protect that margin during operation. After all, the profit from a hamburger stand leaks into the day-to-day details.
Therefore, the manager must monitor losses, leftover sheet metal and breakage per station (assembly errors). This is where technology becomes essential. Since a KDS is not only used to organize the queue, it is also used to measure preparation times and, above all, to avoid rework (a wrongly placed order that needs to be discarded).
Undoubtedly, a system for burger restaurants which integrates the technical data sheets (controlling cost) with the KDS (controlling operational waste) is the only tool that gives the manager the ability to control waste. real control on that margin.
Menu and trends for the burger rotation
In the next few years, the menu that converts to a hamburger roll will be one that combines pleasure and efficiency. According to SEBRAE and GALUNION, the consumer is looking for conscious indulgencesmaller portions, clear information and consistent flavor.
In addition, membership of plant-based options and the preference for low/no drinks, especially among young people. At the same time, sustainability, the origin of ingredients and authenticity gain weight in the decision.
Thus, the hamburger stand becomes a stage for testing flavors, controlling CMV and raising the ticket with simple and photogenic experiences, without increasing the complexity of the operation.
Minis and “conscious indulgence”
The public wants variety and control. That's why mini portions work better with hamburger meals. In addition, “light” lines balance pleasure and health. In this sense, describe weights, calorie average and allergens. In this way, you reduce objections and improve the perception of transparency.
Plant-based and alternative proteins
Flexitarians demand taste and texture convincing. So include at least 1 veg and 1 chicken in the mix. Also, use legume and mushroom bases to create a signature. In this way, you broaden your customer base without increasing your CMV.
Breads, cheeses and sauces that go into the burger rotation
Brioche is still a favorite in many homes. On the other hand, traditional, Australian and sesame bread are cost-competitive. So keep a signature bread and a seasonal one. In addition, prioritize cheddar, artisanal mayonnaise and a signature sauce. Finally, photograph everything for communication.
Low/no drinks and easy pairing
Low/no drinks raise the ticket without complicating the operation. For example, create pairs such as “smoky + citrus” and “spicy + botanical”. At the same time, offer refills on non-alcoholic drinks. As a result, you increase the perceived value at a low cost.
Frictionless operation and experience at the hamburger stand
Operating rotation without queues or rework requires method. Before launching promotions, design the flow: order → production → dispatch → desk. Also, standardize rounds of 6-8 minutes, windows per station and pledges per channel.
In this sense, a burger restaurant system with KDS e single logical queue synchronizes kitchen, lounge and delivery. Meanwhile, WHO e system for restaurante help orchestrate peaks and avoid overload. This way, the experience is predictable, table time falls and margins are maintained. Finally, monitor times and NPS by flavor to adjust the rounds on a weekly basis.
O Teknisa WHO transforms the restaurante operation into a connected ecosystem, where each order is handled uniformly, transparently and efficiently. This model guarantees operational fluidity, real integration between areas and the consistency needed for the business to grow safely - regardless of the volume of orders or the complexity of the operation.
Kitchen that flows in the burger rotisserie: rounds, logical queue and KDS
Define rounds every 6-8 minutes and dispatch windows per station. Also, implement a single logical queue to prioritize what actually goes out. In this sense, a system for restaurante castors with KDS avoids backlogs, increases predictability and reduces rework.
Salon, promise and simple requests
Adjust the promise per channel according to the capacity of the minute. So avoid overcrowding critical windows. Next, enable QR codes for orders, with clear communication of rules. This way, the guest understands the flow without depending on the waiter.
Safety, performance and HACCP
Control critical protein temperatures and standardize weights. In addition, keep simple records per shift. In this way, you reduce risk, loss and complaints. Finally, align service scripts with the kitchen.
Data to decide every week
Monitor tickets, Actual vs. theoretical COGS, preparation time, occupancy by band e NPS by flavor. Then run a 20-minute meeting with the dashboard. This way, you adjust your purchase, mix and rounds based on numbers, not assumptions.
Marketing and launch of the hamburger rotation
After structuring the menu, pricing the CMV and organizing the operation, the next step is to fill the hall. However, marketing for a rotation hamburger is not the same as an à la carte snack. After all, your offer is not just a product, but an experience of abundance. Therefore, communication needs to be visually appealing and Instagrammable, with clear rules and a well-defined launch schedule to create the right expectation in the public.
Clear and photographable offer
Structure three lines: classics, veg/fish e premium. In addition, expose price, rules e time in a visible way. This will reduce doubts and speed up decisions. Finally, use “instagrammable” photos of minis and side dishes.
Loyalty and CRM
Create Rodizio Club with cashback by frequency. In addition, distribute voucher coupon at off-peak times. This way, you can improve occupancy without relying solely on the weekend. Here, a system for burger restaurants integrates POS history and measures returns.
Teknisa's solutions for burger restaurants
As we've seen throughout this guide, managing a hamburger stand manually is a recipe for disaster. After all, the manager needs to simultaneously control the CMV per mini burger, organize the plate rounds (KDS), synchronize the hall with the delivery (OMS) and manage the combos and loyalty rules. Trying to do this with separate spreadsheets creates chaos. That's why a system for burger restaurants Robustness is not a cost, but the brain that integrates all these ends.
What Teknisa delivers with OMS
Teknisa offers an OMS (Order Management System) solution, providing a fully standardized and centralized order journey. This means
All orders enter a single flow, regardless of the channel - counter, POS, self-service, delivery apps, totems, e-commerce, retail systems, food service or corporate ERP;
- Each order follows a unique and intelligent process, eliminating operational divergences between sectors and avoiding rework or human error;
- Stock, production, delivery and invoicing are all managed in one place, allowing for a complete overview and fast, reliable decision-making;
- Traceability from the moment the order is created to completion, each stage can be monitored, audited and analyzed;
- The operation gains scale and speed, reducing queues, internal bottlenecks, waiting times and operating costs.
Sell and operate as a rule, with no friction in the wheels
Teknisa offers WHO e single logical queue to synchronize lounges and digital channels on your restaurante. In addition KDS Production/Shipping organizes rounds and prioritizes what impacts the experience. Finally, the solution applies system rules for rotation by day, shift and combo, without manual errors.
Connected profitability, purchasing and BI
The fact sheets calculate the cost per mini and per round. Meanwhile BI compares Actual vs. theoretical COGS, The system can also be used to calculate margins, losses and margins per flavor. In addition, purchasing, stock and finance are integrated into the back office via the restaurante system. As a result, you close the loop from the DRE to the cashier with standard e predictability.
See the report by Junior Durski, president of the Madero group, in partnership with Teknisa:
Conclusion
As we've seen, the hamburger stand is an undeniable strategic opportunity to capture the market's immense appetite. However, its success does not depend on luck, but on method. After all, the profit margin is defined by rigorous control of the CMV per mini-burger, the efficiency of the griddle and the ability to transform trends (such as plant-based e low/no) into profitable products.
In short, operating on “guesswork” is the formula for losses. On the other hand, the manager who professionalizes the operation with a system for restaurante castors integrated, capable of unifying technical files, organizing the kitchen with a KDS and measuring the return on CRM, transforms chaos into predictability.
Therefore, the burger rotation is the ideal format for those who understand that technology is the basis of scale. Whether in a restaurante new or in an already consolidated operation, use a rotation system complete is what guarantees the best experience for the customer and the margin for the manager.
You'll want to know!
About the Author: Isabella Cunha
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