FINAL_FW2607-08_DIGITAL - Flipbook - Page 61
Brazilian DJ Alok to create a playlist for
Tobomusik, who then made an appearance
at the ride’s opening as both an emcee
and performer. “The ride was not that big,
but the excitement around it was great,”
Pascoal shares. “We always try to create
something special, something different.”
Surreal, the new water coaster, also was
part of an elaborate marketing campaign.
When Guinness certified the ride, a year
had passed since the official opening.
Beach Park didn’t miss the opportunity
to treat the certification ceremony as a
second inauguration for the ride. Drawing
on Aqua Park’s beachfront location—
which is popular for surfers—the event
featured appearances by world-renowned
surfers who gave lessons in a nearby pool,
along with music, dancing, and a specialty
menu. Leaning into the park’s setting and
creating a full experience inforced its core
identity. “We knew that this combination
is who we are. It makes us different to be
around the surf theme,” shares Machado.
One Common Goal
Beach Park’s 2,300 employees are encouraged to live by the company’s purpose:
to create happy moments. Management
empowers the employees through the
mantra of “plan, do, check, and act,”
maintaining a standard of excellence. The
operator believes that when employees are
treated well, a trickle-down effect takes
place: employees pass along the positive
energy to the guest, creating a memorable
and uplifting guest experience.
“They have the autonomy to do it well,
and we follow that up when the result
of their work is good,” Pascoal explains.
“You have to plan it; you have to do it
right as you plan; then you check if you
did it right; and then you act by correcting
what is wrong in the process. We do that
all over the company.”
With Beach Park’s roots in the
restaurant business, it’s no surprise that
F&B offerings remain central to the park’s
identity. Machado outlines the importance
that food plays, saying that culinary is
not simply a complement to the guest
experience; it’s essential. The team has
found strong profitability by leaning into
fresh, local food festivals, a strategy other
operators can adopt to drive success.
“We always think of local, fresh
ingredients,” Machado says. “We
“We know that the vacation
experience is always
around new experiences
with food, so everyone
goes from here and
thinks, ‘Oh, that’s different,
that’s unique.’ We like to
think about food as an
attraction.”
—Murilo Pascoal CEO of Beach Park
IAAPA.org/Funworld | JULY/AUGUST 2026 | Funworld
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