Category: Farmers Fishers Bakers

5 Tips to Keep Your Restaurant Health Inspection Ready

Is your restaurant ready for a health inspection right now? Chances are, the answer is “Probably not.” If you think your restaurant might be in that situation, there are effective tools to implement quickly and easily to maintain an eatery that is inspection ready – at all times. Our number one tip? Create consistency. As restaurant consultants and hospitality concept professionals, we know that consistency is key in nearly all we do, and is one of our most important industry leadership tactics. Having a trusted plan in place for all systems and operational approaches (from front of house and management… read more

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Should Catering be Part of Your Restaurant’s Business Plan?

Your restaurant business plan may not have catering on the menu, but is it worth a look as another possible profit center? Well, considering that the National Restaurant Association reports that the catering industry is expected to be an $8.4 billion business in the U.S. this year (up 6 percent from last year) … we say – Yes. Creating a catering department to coincide with your business model could work for you if you’re looking to broaden your brand and your business by providing an alternative revenue stream. Based on guest count per event, menus, staffing needs, overall expenses on… read more

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Jambalaya: A Hearty, Flavorful Addition to Any Winter Menu

As guests enter your eatery and begin to defrost from the freezing winter temps outside, see how quickly they’ll happily warm up when you put a plate of hearty, flavorful Jambalaya in front of them. An homage to New Orleans’ culinary landscape of fresh, bountiful flavors, Jambalaya is a versatile, one-pot wonder of savory, slow-cooked, seasoned rice combined with fresh meats such as chicken, ham, and smoked sausage, and/or seafood such as shrimp, crab, clams, and mussels … a combination of flavors guests are sure to love. And what makes Jambalaya such a perfect, much-loved meal for chefs to prepare… read more

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The Art of Designing a Great Menu

Menu design has come a long way since the days that dictated the top right corner to be the hot spot on the menu, or that it be more than three pages long, or that you had to ‘clip’ the day’s specials to the front. Designing an innovative, concise menu is truly an art form, but there are so many tools (and tricks!) you can utilize to attract guests to the items and areas you want to highlight, it’s not the daunting task it may seem to be. Fresh off 11 months’ worth of menu design and development for the… read more

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Best Pracitce for Increasing Restaurant Revenue? Just Add a Patio

Looking to increase your restaurant’s revenue? Read more about how our restaurant ‘Profit Architecture Evaluation’ can boost profits or read on below about how adding a patio can benefit your operation. One of the best things about summer for restaurants is the opportunity for guests to indulge in outdoor dining. Adding a patio is a win-win – guests will love dining al fresco, and increasing the footprint of a restaurant, lounge, cafe, or coffeehouse is a great way to add more revenue and gross profit. VSAG conducted a recent business analysis for a client on the benefits of adding a patio to their operation…. read more

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Celebrate An Annual DC Tradition: The Cherry Blossom Festival

The opening day of this year’s National Cherry Blossom Festival on March 20th officially marked the start of spring in the nation’s capital. Continuing through April 14th, DC unites for four spectacular weekends and daily events featuring traditional and contemporary arts and culture, natural beauty of the blooming trees, and programs to celebrate community spirit. Some of the exciting events planned include a Japanese arts exhibit, boat, bike and paddleboat tours along the tidal basin to see the blossoms and the monuments, and an interactive children’s cherry blossom-themed scavenger hunt, among hundreds more. This year’s festival commemorates the 101st anniversary… read more

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Farmers Fishers Bakers Opens!

We are pleased to announce that VSAG restaurant consulting clients Farmers Restaurant Group and the North Dakota Farmers Union opened a new restaurant, Farmers Fishers Bakers last Friday, November 9th at The Washington Harbour on the Georgetown Waterfront…Just 10 blocks from its DC sister restaurant, Founding Farmers. We at VSAG are very excited to bring both the FRG and NDFU’s vision to life with the opening of this incredible new restaurant. With its contemporary farmhouse and nautical-inspired design, the approx 290-seat Farmers Fishers Bakers incorporates recycled and reclaimed materials, unique artwork and cool micro-climates (such as: a main dining room,… read more

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The Rebirth of the Chesapeake Bay Oyster

The iconic beauty of the Chesapeake Bay spans 64,000 square miles of coastal Delaware, Maryland, New York, Pennsylvania, Virginia, West Virginia and the District of Columbia. The watershed’s once abundant and precious resources helped define the area, while providing livelihoods for the generations who have worked these beautiful shores. Today though, the Chesapeake Bay is faced with an urgent issue: the decline, and possible demise, of the precious bay oyster.  How did the bay oyster situation get so dire? Bay pollution, overharvested reefs and disease have ravaged the oyster population!  Unfortunately, the numbers are not promising – the Chesapeake Bay… read more

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Better Tiki Than Tacky

Farmers & Fishers brings a popular cocktail movement back into vogue with the launch of a new bar program that embraces the art of the Tiki bar, and specifically, the classic art of making a delicious Tiki cocktail. The Washington Post recently profiled the history of the Tiki cocktail and Farmers & Fishers Chief Mixologist Jon Arroyo was featured. Read more here: http://bit.ly/36m9Ui.

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VSAG Names Scholarship for Sustainability

Soon the school year at George Washington University will come to a close, and one student in particular has VSAG, Founding Farmers and Farmers & Fishers restaurants in her corner, with a $5,000 scholarship to help get her closer to her BBA from the GW School of Business in 2012. Lily Belter was selected as the first recipient of the new Scholarship for Sustainable Hospitality, and over the next four years four other students will be selected to receive the $5,000 prize. Last fall, VSAG co-Founder and GW School of Business ’92 alumni Dan Simons presented the award to Lily… read more

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