Category: Founding Farmers

VSAG on Sustainability Watch: Client News Feature

Word of our company’s and our client’s sustainability efforts and work with The George Washington University (GWU) has been featured in the GW Hatchet, an independent, well-established student newspaper serving the GWU community of Washington, D.C. Our very own Vice President of Conceptual Projects, Valerie Zweig, is featured in the article discussing our successful partnership with GWU’s undergraduate honey bee research and beekeeping program, now approaching it’s sixth year “It’s been a great partnership,” Zweig said. “We love the connection within the community and really love how the bees have inspired us through everything.” As a company, we guide our… read more

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VSAG Team Talk: Dan Simons on Corporate Sustainability Responsibility

“I think no matter what your political or scientific views, everyone can agree that clean air, greenery, and a sense of community are important to happiness.” Here, here … Dan Simons! Just a taste of VSAG Founder Dan Simons’ feature this week on top entrepreneurial resource site, Alltopstartups, as he discussed the important, relevant restaurant & hospitality industry topics of corporate sustainability and environmental mindfulness. As a nation, we’ve watched and listened as these issues have been discussed, and debated, of late. But, how do these broad, overarching themes boil down to our business practices? Speaking on behalf of our… read more

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What’s Hot in Holiday Flavor Profiles?

‘Tis the season to open your doors and welcome your festive guests, who are ready to get their party on! Now’s the time. Try new, seasonal food trends, popular flavors, ingredients, and preparations. Diners are open to new beginnings and discovering flavor trends for the first time or revisiting nostalgic flavors of holidays past. Either way, position your holiday to take guest’s taste buds happily through the season and into the New Year. Our culinary team, including our in-house R&D Specialist Amanda Webb, is hard at work guiding clients to making the most of their holiday menus. So, like kids… read more

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How Restaurant Chains Run Differently than Independent Restaurants?

Always striving for industry insight to better serve our clients, we went straight to our very own, Dan Simons, for his insight on this topic. Is one model better for business? What are the differences? What sets the daily operations of these two entities apart? Here’s Dan’s take: Resources. Chain restaurants have the benefit of more resources. From purchasing and food safety to facility management and more employees to expedite the workload, all can lead to positive results. On the other hand, many independents are under-resourced for these areas of operations and more, oftentimes leaving them feeling like they are… read more

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Cooking Up a Storm: Dan Simons Featured in The Huffington Post

What makes a restaurant business a success? We believe it’s a combination of the people and their passion for what they do. Our people and passion for the restaurant and hospitality industry are shared by our team. That’s why we entered into this business. Not an easy one, but one that can bring incredible fulfillment. That shared philosophy is on display in a recent Huffington Post profile featuring Dan Simons, our company, and our work with the development, steady growth, and sustainable concept of client, Farmers Restaurant Group (FRG). Dan’s “Anything Can Happen” mantra allows for an FRG company culture that… read more

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Dan Simons Speaks to the Mission and Success of VSAG Client, Founding Farmers

A great big shout out to our very own Dan Simons on getting out in front of the Farmers Restaurant Group brand, Founding Farmers. His passion and dedication to increasing demand for family-farmed products and educating on the message of family farming vs. corporate farms-industries, is a common thread running through the farmer-owned, Founding Farmers brand. As concept developer and owner, Dan’s commitment to the brand is on display within two significant media pieces. In the recent Huffington Post blog feature, A New Deal for Farmers – How Founding Farmers is Changing the Game, Dan speaks to his belief that “Farmers… read more

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Successful Engagement for a Bright Future

Our business development focus is set on growth within all arenas. For us, one constant that always aligns within our growth structure? The next generation of restaurant operators, and our ongoing efforts to pass the baton – by engaging, inspiring, and supporting them. If encouraging and educating students already interested in a culinary career also appeals to you, here are some great scholarship and outreach opportunities to motivate you. Inspired by the amazing students and hospitality program at Washington, D.C.’s The George Washington University, in 2011 we developed the Scholarship for Sustainable Hospitality. Awarded to GW students pursuing a culinary… read more

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What are the Emerging Social Media Trends in the Restaurant Industry?

As restaurant operators and owners, we love exploring and leveraging technology to best guide our clients. We recently revealed our Top 5 Restaurant Apps & Platforms You Need to Bookmark Now, such as Pulse, GrubHub, and SinglePlatform. Now, we’re checking out the latest in social media.  Social media savvy is crucial for success in today’s marketplace. For example, looking to connect with specific target audiences? Facebook Ads is a great tool. Want concise, immediate, wide reaching promotion? Twitter is for you. Aiming to capitalize on social media’s power to network, capture new hires, and garner industry contacts? Check out Linkedin…. read more

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Culinary School vs. On The Job Training & Development

As we watch higher education rates within the culinary industry soar, we see eager, passionate young people yearning for a culinary career that may be prohibitive due to the costs of higher education. This important topic got our team thinking about – and debating – the notion of Culinary School vs. On The Job Training & Development. Is one path better than the other? The short answer is no. We believe that education is always a positive. But, where it takes place plays a big role in this debate: classroom vs. on the job training? To add some food for… read more

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Guest Appreciation = Great Business

Showing guests love for their loyalty equals great business. And the good news that aligns with that sentiment? If they’re repeat customers, you’re obviously doing something right! Kudos to you and your team! Keeping that connection on your radar is vital to your business as these are the guests who will come back again and again, refer diners, host events in your space – and ultimately help keep you afloat. Precisely why we advise our restaurant clients to show devoted guests love and appreciate for their loyal patronage. One such program our client, Farmers Restaurant Group (FRG) has put into… read more

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