{"id":25000,"date":"2026-07-27T09:00:33","date_gmt":"2026-07-27T12:00:33","guid":{"rendered":"https:\/\/happmobi.com.br\/case-rascal-lms-for-restaurant-chains\/"},"modified":"2026-08-03T09:26:40","modified_gmt":"2026-08-03T12:26:40","slug":"case-rascal-lms-for-restaurant-chains","status":"publish","type":"post","link":"https:\/\/happmobi.com.br\/en\/case-rascal-lms-for-restaurant-chains\/","title":{"rendered":"R\u00e1scal strengthens the preservation of its artisanal kitchen with an LMS for restaurant chains"},"content":{"rendered":"\t\t
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Happmobi Case Studies: LMS for restaurant chains<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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R\u00e1scal strengthens the preservation of its artisanal kitchen with an LMS for restaurant chains<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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R\u00e1scal, a kitchen without walls<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Few restaurants manage to cross three decades while keeping the same principle that gave rise to them. R\u00e1scal is one of them: opened in 1994 on a tree-lined veranda at Shopping Iguatemi, the restaurant has never given up the idea that guided its founders, Roberto Bielawski and Liane Ralston, from the start. They wanted to tear down the walls separating the kitchen from the dining room and turn every meal into a moment of connection, not just consumption. The proposition seemed simple, but it took courage to sustain.<\/p>

Today R\u00e1scal has 11 units, ten in S\u00e3o Paulo and one in Rio de Janeiro, from Itaim to Leblon, from Conjunto Nacional to Guarulhos airport. Unlike most chains its size, the group never centralized its production: each location prepares its pasta, sauces and bread daily, by hand, replicating a preparation born to be experienced by the customer watching the dough being rolled out right in front of them. It’s a choice that costs more in infrastructure, but it’s also the brand’s reason for being.<\/strong><\/p>

This choice carries an operational price few businesses accept to pay: without a central kitchen, the quality standard depends entirely on the people on the front line, at each of the 11 locations. It’s no accident that R\u00e1scal counts among its staff people like chef Arnaldo Ferreira, at the restaurant for 40 years, or Cl\u00e1udio Barbosa and Manoel Soares, with 31 and 27 years with the Group, respectively. They carry with them what a written recipe doesn’t teach: the right way to knead the dough, the exact consistency of the sauce, the tone of warmth that makes a customer feel at home.<\/p>

The challenge that comes with this growth is human in nature: how do you pass on decades of tacit knowledge, today concentrated in a few people, to the new generations of employees arriving at every new unit and every new brand of the Group, without letting expansion dilute exactly what made R\u00e1scal what it is<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Fique por dentro
das novidades
da Happmobi<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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Fique por dentro das novidades da Happmobi<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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