Seara strengthens its Seara Food Solutions unit to serve restaurants, burger joints, pizzerias, and bakeries in a foodservice market that Abrasel projects at R$ 540 billion for 2026, 9% more than in 2025.
Seara has been strengthening the work of its Seara Food Solutions unit with independent restaurants, burger joints, pizzerias, and bakeries. The strategy combines intelligence on consumer behavior, product development, and technical support to create solutions tailored to each client, with the goal of revamping menus, simplifying preparation, and improving kitchen performance.
This move is backed by a market that, according to the Brazilian Association of Bars and Restaurants (Abrasel), is projected to generate revenue of R$ 540 billion in 2026, approximately 9% more than in 2025. Data from the Brazilian Association of Food Industries (ABIA) and Wise Sales show that Brazil has around 1.2 million foodservice establishments, 72% of which are small businesses. In 2025, industry sales to the foodservice sector totaled R$ 287.9 billion.
In 2019, Seara created Seara Food Solutions as a business unit with its own strategy and management. The structure brings together segmented sales teams, dedicated marketing, technical consulting, research and development, and a portfolio designed for professional operations. Service models differ for small, medium, and large operators, and include strategic and global accounts.
The channel's market share has been growing at double-digit rates over the past five years and remains a strategic front for Seara, even in a challenging environment for the sector. Small and medium-sized businesses now account for about 80% of the channel's customers.
“We wanted food service at Seara to be more than just a sales channel; it had to be a business unit with its own strategy, management, and teams. Over the years, this structure has gained scale and market presence, and today it serves everyone from small restaurants to large chains in a segmented way. What doesn't change is the starting point: understanding the client's business before offering any product,” says Joice Fernandes, director of Seara Food Solutions.
That principle guides all of Seara Food Solutions' work. Before any proposal, the consumer profile, the menu, the kitchen structure, the team, the supplies, the yield, and the volume are analyzed. Only then does the unit define products and applications.
Efficiency is gaining importance in restaurant kitchens. Sales growth in the sector does not always translate into profitability at the same rate, and factors such as yield, waste, preparation time, labor, and consistency in execution have a direct impact on the bottom line.
That is why Seara's foodservice products take into account attributes of professional operations such as yield, performance, standardization, versatility, and consistency. The goal is to turn consumer trends into solutions that are relevant to the consumer and, at the same time, viable in the daily routine of the kitchen.
“Innovation in food service can't just be about new menu items. It needs to work every day in the kitchen. This means looking at yield, standardization, preparation time, waste, and ease of execution,” says Joice.
Seara Food Solutions also monitors changes in consumer behavior to identify new consumption occasions and application possibilities. JBS's global presence and its intelligence, innovation, and research areas are used to turn these trends into products and solutions for the out-of-home food market.
This combination also makes it possible to develop solutions in collaboration with clients. Depending on the need, the work can result in a customized product or a new application for an item already in the portfolio. The logic combines the operator's knowledge of its consumer and its operation with Seara's experience in food, trends, and product development.
Part of this work includes immersive workshops, where clients taste, test, and develop solutions alongside Seara's team of consulting chefs. These sessions help partner brands discover new applications for their products, identify process improvements, and open up sales opportunities.
The small business segment is one of the focuses of Seara Food Solutions in democratizing access to products, knowledge, and support. Direct purchases can be made with minimum orders starting at R$ 400. From that point on, the relationship can include application guidance, support from consulting chefs, and menu development.
At John's Burger, a burger joint with two locations in São Paulo, the challenge was to scale without sacrificing quality or speed. In partnership with Seara Food Solutions, the business incorporated simple-to-prepare products and standardized portions, which made cost control easier. Today preparation time is approximately three minutes, even with a high volume of orders.
“In our operations, attributes such as the size of the bacon slices and the ease of preparing the chicken products help maintain quality and speed. Seara understood our operation and offered products that help control costs and expand the menu without complicating the kitchen,” says Junior Peto, partner at John's Burger.
