Events such as Brasil Sabor and Comida di Buteco expand business visibility and draw crowds from across the country
Food festivals have become important showcases for bars and restaurants in different regions of the country. Besides boosting the local economy, events such as Brasil Sabor and Comida di Buteco help venues win over new customers, promote signature dishes and strengthen regional culinary identity.
According to Abrasel – the Brazilian Association of Bars and Restaurants, festivals also help boost small businesses in the away-from-home food sector by encouraging consumers to circulate through the cities.
Events expand restaurants' reach
Present on the Brazilian food circuit for about two decades, festivals such as Comida di Buteco and Brasil Sabor draw thousands of consumers around regional cuisine and the creativity of the participating venues.
In 2026, Brasil Sabor reaches its 20th edition with more than 400 restaurants signed up. Organized by Abrasel, the festival runs in more than 40 cities across 19 states, from May 14 to 31.
For Abrasel's content lead, José Eduardo Camargo, the event represents a strategic opportunity for the sector. “In this special 20-year edition, the festival works as a platform for business owners to test new flavors and strengthen their connection with customers, exploring the commercial growth potential that an event of this scale provides,” he says.
In Florianópolis (SC), the restaurant Buono Beach is taking part in the festival for the fifth time. The establishment will present the dish Burrata da Ilha, made with buffalo burrata, grilled shrimp, black garlic and cherry tomatoes.
Owner Cléia Ziebert says the period calls for extra staff and specific service training. For her, taking part in the event builds recognition and broadens the restaurant's reach. “It brings in a lot of new customers, because they get curious to try the dish and see the place,” she says.
Small businesses gain competitiveness
In Fortaleza (CE), the restaurant Toca do Peba is betting on Comida di Buteco as a growth and visibility tool. A festival participant for six years, the establishment presented the snack “Mucuripe” in 2026, made with breaded tilapia fillet, cauliflower and spinach purée, basil butter and strawberry vinaigrette.
For Ana Vieira, co-owner of the restaurant, the festival allows small businesses to compete for attention on equal terms with the sector's big brands. “Through the contest we reach audiences far beyond our scope. Local, family-run businesses like our bar don't have the backing to compete with the structure and the delivery of the big bar and restaurant chains, and taking part in Comida di Buteco is a huge turning point for bars like ours. The guidance, the advice and the contacts the contest team gives bar owners are what give us the breathing room to grow and stand alongside big names in the sector,” reveals Ana Vieira, co-owner of Toca do Peba.
During the event period, the restaurant ramps up production and adds staff to handle the increase in demand. “Our foot traffic and revenue grow by around 40% during the Comida Di Buteco period. The contest generates really great activity in the city; we get people from several states, some of us even from other countries,” says Ana.
Food as a cultural experience
Beyond flavor, the dishes presented at the festivals aim to build connections with local culture and identity. The visual presentation, the regional ingredients and the cultural references are all part of the experience offered to the consumer.
“In the case of Mucuripe, it's a tribute to Fortaleza, a creative use of our local ingredients, and a presentation that celebrates our green seas, local craftsmanship and references such as the samburá and elements of our traditional fishing. I truly believe that's what Comida Di Buteco is about: celebrating our identity and showing people the richness of our food and culture,” Ana highlights.
By bringing together food, creativity and regional pride, food festivals continue to strengthen bars and restaurants across the country. For consumers, they are a chance to try new flavors; for business owners, they work as a tool for visibility, growth and getting closer to the public.
