Category: Founding Farmers

Making the Most of Your Restaurant Partnerships

Cultivating successful partnerships with purveyors, vendors, local businesses, and the like is a crucial element to long-term success. Not always an easy task, as the quick-paced nature of the restaurant industry and its many moving parts can alter set plans at any time. Our co-Founder, Dan Simons, is well versed in the art of forming great partnerships, as he understands and appreciates the value and dedication that goes into a successful VSAG collaboration. For example, we’ve guided our restaurant consulting client, Farmers Restaurant Group, through the ongoing process of growing lasting partnerships with bar & beverage partners, Copper Fox Distillery… read more

Share

Seasonal Servings: Top 3 Summer Food Trends Direct from our Kitchens

Summer is here! Time to revamp menus to reflect the lighter, refreshing foods and ingredients of the season. We’re diving into summer with great ideas from our culinary R&D Specialist, Amanda Webb, and her team. Let’s see what seasonal superstar dish components and food trends they’ve uncovered. Farro. This Mediterranean grain is quickly becoming a popular alternative to couscous and other small grain pastas. Farro’s consistency proves perfect for incorporating into salads and soups as it really envelops the flavors added to it. This summer, expect to see farro as a nutritious addition to green salads with spinach, kale and arugula,… read more

Share

VSAG Loves Great Barbeque

Who doesn’t love themselves some great barbeque? Apparently we’re not alone in our love of all things barbeque. Topping the National Restaurant Association’s 2015 Top 10 Perennial Menu Favorites list and with May being National Barbecue Month, we couldn’t resist talking barbeque – great grilling tips, techniques, and highlighting some of our favorite barbeque joints. Whether you enjoy savory or spicy with a flavor base of smoky, chipotle, honey, brown sugar, vinegar or bourbon, barbeque offerings are permanent fixtures on menus from coast to coast. And, in our experience, great barbeque gets personal. As we’ve found that grill masters usually… read more

Share

Scratch Soda: The Art of a Great Tasting, Fresh Soda

As spring is (finally) on the horizon, so too are efforts to focus on lighter, better-for-you beverages to feature on seasonal bar menus. This isn’t about alcohol or bar cocktail trends; it’s about artisan soda, and finding a fresh and delicious alternative for non-spirits-imbibing guests. Enter: scratch made sodas. Embracing the process of crafting soda offerings that are actually better for guests is not as daunting as you might think. Why serve scratch sodas? You can get really creative with flavor profiles and seasonal inspirations to complement food menu offerings The simplified ingredients can be cost effective if you purchase… read more

Share

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

Share

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

Share

Meat Lovers Rejoice!

Who knew? January is National Meat Month. And even with the meatless Mondays trend and the growing desire for meatless options, there’s still another six days of the week! The wintery blasts of arctic air ushers in the perfect opportunity to highlight some fabulous, flavorful meat dishes on your seasonal winter menu offerings. From freshly roasted brisket to hearty rib eyes served with classic, hand whipped mashed potatoes to a heaping plate of savory slow-braised beef short ribs; the delicious dish possibilities for celebrating meat lovers this month are infinite. One of our all-time favorite seasonal meat dishes? Warm and… read more

Share

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

Share

VSAG Client News: Founding Farmers Tysons to Open February 2015

Anyone who has worked with us knows that we consider our clients family. And we’re happy to welcome a new sister into the fold… Introducing Founding Farmers Tysons (FFT). Set to open in Tysons, VA this February, FFT is the 12,000 square foot sister restaurant in the growing Founding Farmers brand, which also includes MoCo’s Founding Farmers + Farmers Fishers Bakers. As the concept creation, development and consulting firm for client Farmers Restaurant Group since the first Founding Farmers farm to table concept opened its doors in Washington, D.C. in 2008, we’ve had a front seat on the road to… read more

Share

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

Share