Category: Farmers Restaurant Group

VSAG in the News: “Foodie and the Beast” Talks to VSAG’s Dan Simons & Chef Joe Goetze

Dan Simons and Chef Joe Goetze recently sat down with Washington, D.C.’s popular weekly live radio food and wine variety show, Foodie and the Beast, to chat about client Farmers Restaurant Group’s new restaurant, Founding Farmers Tysons with show host Nycci Nellis. Dan and Chef Joe didn’t waste any time getting right into talking about what everyone loves most: Food! And Chef Joe didn’t disappoint as he showed up with a delicious preview of treats from Founding Farmers Tysons, complete with delicious pastry creme filled Jefferson Donuts as well as the new sweet & savory Farm Bread Grandma Bev’s Ham Cookie Spread for the Foodie and the… read more

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Founding Farmers Tysons Opens! It’s All in The Details

As any restaurant consulting company can attest, watching your team’s hard work come to fruition is nothing less than thrilling. And for our team of food & beverage consultants, today is one of those great days – as we witness our client, Farmers Restaurant Group, open the third installment in their highly successful Founding Farmers brand of restaurants. Located in Tysons, VA, Founding Farmers Tysons pays homage to rustic life on a Virginia farm while offering guests all the modern amenities, engaging and whimsical spatial design, and delicious, fresh-from-the-farm food they’ve grown to love from the Founding Farmers franchise. As the… read more

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On the Farm: VSAG BarnStorming 101

What better way to pave the road to sustainability than developing a working farm to supply product to your restaurant… and beyond? As curious, inquisitive restaurant consultants we’re always looking for new, exciting opportunities to improve upon our client’s businesses and poise them (i.e. you) for growth and long-term success. We wanted to share a recent information gathering “BarnStorming” (yes, we believe we coined this farm-related term) session we conducted for our Farmers Restaurant Group client Founding Farmers restaurants. Our goal was to not only investigate opportunities to take their already successful farm-to-table concept to the next level, but to… read more

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VSAG Client News: Founding Farmers Covered by Bloomberg Businessweek

2014 marked the sixth year since the opening of Founding Farmers and it was the biggest and best year yet for this VSAG client. When a major news publication writes about one of our clients, we are more than excited to shout about it! We’re pleased to share the Bloomberg Businessweek feature article, “The Farm to Table Restaurant Chain,” recently published in their special year-end ”Good Business Issue.” Businessweek reporter Bob Parks went in-depth for the story, spending two full days with Farmers Restaurant Group Partners and Concept Developers Dan Simons and Mike Vucurevich to learn more about how the… read more

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Dan Simons Speaks to the NRA On the Importance of Reducing Food Waste

It’s no secret that we are firm believers in advising our clients on the importance of reducing overall restaurant and hospitality business food waste with new, innovative techniques and ideas* on repurposing ingredients and strategic sourcing. We’ve successfully counseled Farmers Restaurant Group and Founding Farmers restaurants, one of our concept development and restaurant management clients, on many sustainability areas. Not only are their restaurants dedicated to environmentally-friendly practices at every turn, the flagship Washington, D.C. location was the city’s first LEED Gold Certified restaurant with certification from the U.S. Green Building Council. The restaurant has also been named a Certified… read more

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VSAG Believes in Giving Back: What CSR Means Today

Whether you give of your time, money, expertise, goods and services (or any combination of these), there is something to be said of the gratification received from giving back … and the example you set for staff and guests alike through Corporate Social Responsibility. The restaurant and hospitality industry is no stranger to charitable work. In fact, according to the National Restaurant Association, 94% of U.S. restaurants make some sort of charitable donation annually to the staggering tune of $3 billion – those are impressive numbers that should spur thoughts of your own corporate giving. Whether supporting local youth athletic… read more

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That’s the Spirit: Making Great Holiday Cocktails

Since the idea of sifting through all the classic holiday cocktails to create your bar menu this season may seem overwhelming, we went straight to the source and asked Farmers Restaurant Group head bartender extraordinaire Jaclyn Beasley for some of her favorite additions that bring seasonal flair to any holiday cocktail menu. From festive punch to warm, wintery concoctions, here are some of Jaclyn’s ideas (and inspirations) to start serving up some great holiday-centric cocktails that will surely get your guests in the spirit of the season. Winter Punch. Jaclyn suggests adding a little island flair to your holiday bar menu by… read more

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Surviving the Holidays: Take an Operational Perspective

The holidays are a notoriously busy time for our industry. Reservations double, staff want time off, suppliers have holiday hours that make ordering challenging, and everyone really just wants to get some time to enjoy the holidays. It’s a challenge. As restaurants everywhere prepare to welcome guests gathering to celebrate the holidays, we approached our industry colleague and client Mary Carter, Managing Partner at Farmers Restaurant Group, to share some operational tips and strategies that can help you successfully survive the season in your restaurant. Staffing. If your holiday season is generally much busier than normal operations, Mary recommends anticipating… read more

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Beef Up Your Menu With Great Burgers

Burgers are big business; the team at Zagat recently conducted a burger survey that found Americans eat an average of 4.3 burgers a month (yup, that’s at least a burger a week!). VSAG is all over that burger stat. We love ‘em and believe that making a good burger is an art form. As May marks National Burger Month and Memorial Day is upon us, we thought it would be the perfect time to talk about beefing up your menu. We talked to our talented colleague, Chef Joe Goetze, for some pointers on making a great burger that guests will… read more

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VSAG’s Dan Simons quoted in “Farm-to-Hotel Dining”, New York Times Article

As an ever-evolving component of the hospitality industry, hotels are finding themselves increasingly catering to the business traveler, especially as the Global Business Travel Association predicts their spending to increase by more than five percent this year. Many hotels are making substantial changes and upgrades to their in-house restaurants in an attempt to become more of a local and long-distance dining destination. These changes are often in the form of local food sourcing, with hotel chefs seeking to make their guests’ dining experience both memorable and sustainable with ingredient and menu choices that highlight local or regional sourcing. This is something that VSAG knows… read more

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