VSAG is proud to have recently awarded its third annual Scholarship for Sustainable Hospitality to Joshua Gammon of The George Washington University’s School of Business . A $5,000 scholarship was set up to be awarded annually by VSAG and The Farm, the restaurant management company behind the award-winning Founding Farmers restaurant, to a GW business student studying hospitality who also demonstrates a commitment to sustainability and eco-friendly industry practices. VSAG/FRG created the scholarship in 2010 to recognize students in the emerging field of sustainable hospitality and to actively engage with the university community. “I am thrilled that we have presented… read more
Category: Founding Farmers
Adding honey to hot tea is a great remedy to chase-away the winter cold and flu seasonal blues, but that’s just the start of the versatility of this wonderful ingredient. This natural sweetener is oftentimes overlooked as the culinary superstar it is. The benefits are impressive: Since honey is composed mainly of carbohydrates and antioxidants, it not only helps build the immune system, but also provides a natural boost of energy. If that isn’t reason enough to add honey to your future menu development plans, let us offer additional inspiration by outlining the various forms and offering innovative uses of… read more
VSAG co-Founder, Dan Simons, is finding yet another way to walk his talk about community involvement. For the second year in a row, Dan is teaching a class at his alma mater, The George Washington University School of Business (GWUSB). The 7-week-long workshop, open to upperclassmen in GWUSB, covers real world business issues and practical skills like effective workplace communication and professional development strategies. VSAG values our relationship with GWU and is proud to support its students! For more information, visit: business.gwu.edu.
Kudos to VSAG restaurant consulting client Founding Farmers DC on being a part of über popular online restaurant review site OpenTable’s celebration of their 15th millionth review. In conjunction with celebrating their 15th millionth review, FFDC was named OpenTable’s ’Most Remarkable’ (i.e. most reviewed) restaurant in the top US metro areas over the most recent reporting period. And, the FFDC reign as OpenTable’s ‘Most Booked Restaurant’ in the US continues – now 24 months running. The folks at Founding Farmers are proud to have contributed to OpenTable’s 15 million reviews since opening in 2008 and hope that sister restaurants Moco’s… read more
As I read Dr. Atul Gawande’s insightful article in the August 13 edition of The New Yorker that contrasts effective restaurant operating systems with the less effective systems he sees in health care, I was struck by my own unique perspective on this issue. Not only have I been professionally mentored by of one of the creators and implementers of The Cheesecake Factory’s operating systems, former Senior Vice President Michael Vucurevich, but also mentored in life and living by two retired physicians, my parents. Dr. Gawande’s article raises interesting points of comparison, but fails to mention that The Cheesecake Factory has been… read more
VSAG Founder Dan Simons was featured in the Washington Examiner’s 3-Minute Interview Column. This recurring column provides a sneak peek into the professional lives of DC-area locals. Dan was asked about his work with VSAG client Founding Farmers: the impetus behind the development of the popular restaurant, the ongoing commitment to being green and what it feels like to be a part of the team that keeps the Greenest Restaurant in Washington, DC serving up delicious fare every day.
As oenophiles and casual imbibers alike know, different seasons call for different wines. A lush burgundy is warming on a brisk autumn day, while a crisp rosé refreshes in warmer weather. We all appreciate the importance of variety on a wine list. Embracing said variety and taking it one step further by rotating seasonal varietals on and off your wine list through the year will help set your wine list—and your establishment—apart from your competitors. Jon Arroyo, one of Washington DC’s top mixologists, shared his top five picks for summer wines, many of which can be found on the wine… read more
Founding Farmers and Potomac’s Founding Farmers, the DC-area’s popular farm-to-table sustainable restaurants and VSAG restaurant consulting clients, recently unveiled the ultimate in cool, new buzz-worthy marketing tools: two new Fiat 500s, each wrapped in Founding Farmers’ branding and imagery! In this day and age of the social media and technology boom, we know that it’s crucial to think outside of the box, as originality is key when trying to generate buzz for your brand. So, our VSAG creative team got to work. Partnering with graphics firm Road Runner Graphics, VSAG wanted something that would help the restaurants stand out, something… read more
We are pleased to announce that the recipient of 2nd annual Scholarship for Sustainable Hospitality award is George Washington University (GW) School of Business student Alexis Aliquo. The scholarship is funded by VSAG, Founding Farmers and Farmers & Fishers restaurant in conjunction with the GW Power & Promise Fund. The annual $5,000 scholarship was created to support a GW student currently studying sustainability who hopes to one day build a successful career in sustainable hospitality. Alexis was chosen because she embodies that dedication to achieve a career focused on sustainable practices. Hailing from Staten Island, NY, Alexis has proven a… read more
Honeybees! As honeybees happily buzzed around DC last summer, VSAG got a bee in our bonnets: Why not broaden the scope of our client Founding Farmers’ sustainable practices and create an apiary, where the freshly harvested honey could be used in the restaurants? Now in its second year, our apiary has been a buzzing success! It all began with a partnership with George Washington University (GW). VSAG client Founding Farmers is a next-door neighbor to the nationally ranked University. VSAG approached GW with the thought of creating the largest-known restaurant-owned urban apiary in the country. Today, the beehives are a… read more