PECKISH revellers at Lollapalooza, a big music festival in São Paulo earlier this month, were in for a treat. In contrast to past years’ menus of reheated hamburgers, they could plump for pulled pork, barbecue ribs or corn on the cob, courtesy of BOS BBQ, a Texan eatery in the city. More surprising than the fare, however, was the pace at which BOS’s two tents dished it out. Over the course of two days the booths, each manned by six people, served 12,000 portions, or more than one every 15 seconds, boasts Blake Watkins, who runs the restaurant. Such efficiency is as welcome as it is uncommon. Neighbouring stands needed two to three minutes to serve each customer, leading to lengthy lines and rumbling stomachs.“The moment you land in Brazil you start wasting time,” laments Mr Watkins, who moved to the country three years ago after selling a fast-food business in New York. To be sure of having at least ten temporary workers at Lollapalooza, he hired 20 (sure enough, only half of them turned up). Lu Bonometti, who opened a cookie shop 18 months ago in a posh neighbourhood of São Paulo, has commissioned four different firms to fix her shop sign. None has come. Few...
via The Economist: The Americas http://ift.tt/1gAQ85C
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