Case Study: sâuçá

Concept Development and Launch
and Food Truck Consulting

VSAG was at the forefront of the 2009 food truck revolution in Washington, D.C., helping to develop one of the most popular and most successful mobile restaurants in the industry.

Sâuçá founder and owner Farhad Assari came to VSAG with a career in international business, a love of food of all types, and a dream to create the most sophisticated mobile restaurant ever seen. Inspired by street food from around the world, Assari originally intended to open a storefront, but after VSAG conducted in-depth analysis, developed a sound business model, gained feedback from focus groups and saw the growing popularity of the food truck concepts in the region, a more realistic translation of the vision soon developed.

VSAG assisted with business plan writing, operational logistics and systems. VSAG chefs worked with Assari to create a menu of fresh soups, salads, ‘toffles’ and sandwiches — called ‘sâuçás’ — with a selection of 22 original and unique sauces to launch the concept. VSAG also advised on branding/graphics, interactive, marketing and public relations consultants for the project.

In 2010, sâuçá took first place in The Great Emerging Franchise Challenge, which comes with a capital grant for services to help the business launch a national franchise program, which will kick-off in late 2011. Today, three sâuçámobiles currently operate around Washington, D.C. Add the use of social media and a sophisticated, interactive website to find trucks at any time, and the sâuçámobile concept has redefined street food in the nation’s capital.

www.eatsauca.com