Category: MoCo’s Founding Farmers

VSAG Client News: Big Wins for MoCo’s Founding Farmers!

A great, big VSAG shout out to our Farmers Restaurant Group (FRG) client MoCo’s Founding Farmers in Potomac, MD for taking home not one, not two, but three Best of Bethesda wins! Best Bar, Best Brunch, Best Potomac Restaurant… plus, special runner up recognition for Best Neighborhood Restaurant. Hosted by Bethesda magazine, these awards are voted on not only by the magazine’s editors, but also the magazine’s readers, who we might add, have some really amazing local, Washington, D.C.-area restaurants and bars to choose from. As restaurant and hospitality consultants we’re not just in the business of enjoying excellent food, drink,… read more

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VSAG on Watch: Pros & Cons of Offering a Restaurant Delivery Service

You decide. We’re breaking it down. Is offering delivery service worth it for you? What are the pros? The cons? Are the projected added costs of hiring drivers/increased insurance/the chance you take with food quality, issues you’re willing to tackle? As background, we recently explored the uptick in delivery-only restaurant concepts making its mark on a new generation of restaurant owners and operators. Sure, these online restaurant prototypes are a sensible way to run one’s operating costs, since there’s no design/brick and mortar space/running restaurant operating costs, etc., but if you’re looking to expand your services (and your brand), eventually… read more

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Fall Foods: Menu Pick

One of our favorite seasonal preparations? Pickling. This popular method of preserving foods with salt water or vinegar (try white distilled or cider vinegars) is a culinary mainstay for fresh vegetables (i.e. low acidic, root vegetables), and a great way to add, new seasonal ingredients to your menu as well as elevate your sustainable practices. As we’re seeing an uptick in sour over sweet in dining trends these days, now’s the perfect time to experiment with pickling. Here are a few fall pickling ideas and tips to enrich your menu this season. House-made Pickles. When most of us think ‘pickling’… 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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Winter Foods & Beverages Trends to Watch

We’ve been tracking winter foods and winter menu ideas for sometime. Compiling information from our very own corporate chefs kitchen, tracking industry research, listening to our client needs, and keeping tabs on what’s trending on restaurant social media sites. Here are a few Winter Foods & Beverages Trends we think will carry us through this season, and beyond. The Next Step in Bar Innovations. We’ve seen industry trends for craft beers and craft sodas take flight, now we’re watching as the season takes winter cocktails to the next level of bar program innovation: in-house distilleries. As the restaurant industry is… read more

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Take Your Seasonal Flavor Profiles to the Next Level

With summer firmly in our rearview mirror and fun, fall festivities upon us, we’re ready to take our seasonal flavor profiles to the next level. And what better way to infuse fall-centric flavors into your menus this season, than by some fresh ideas we’ll furnish from our culinary team? Always in search of the latest and greatest ingredients, preparations, and profiles to offer our restaurant consulting food & beverage clients – here are some great seasonal, fall flavor ideas from our kitchens to yours. Savory Muffins & Biscuits. In seeking new flavors to speak to our clients’ guest’s seemingly endless… read more

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Congratulations VSAG’s Dan Simons: Winner of the Washington SmartCEO Cornerstone Award

Kudos Dan Simons on winning the prestigious Washington SmartCEO Cornerstone Award! Dan was recognized not only for his tireless dedication to our growing company and our entire team, but also for his role as Owner with successful VSAG client, Farmers Restaurant Group (FRG), and in particular their Founding Farmers restaurant located in Potomac*, MD. As the SmartCEO Award was created to celebrate Washington, D.C.-area businesses making their mark within the region as not only economic drivers, but also as companies who’ve successfully made a positive impact on job creation and retention, market competition and innovation, as well as local and regional philanthropy. This… read more

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VSAG on Transparency: Top 3 Tips for Designing an Open Concept

Miriam Webster defines “transparent” as: able to be seen through, easy to notice or understand, honest and open, not secretive. What better way to welcome your guests and have them connect with your space the minute they walk through the door, then with the transparency of an open design concept? While it may not be your style to put your full restaurant on display, carving out specific areas where guests can get a great view of your team and their culinary skills (i.e. a portion of your kitchen or a dessert station), is great for the business of transparency. Bonus:… read more

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Green Roofing: The Benefits. The Process. The Pitfalls.

In our quest to continually strive for sustainability, we have the good fortune of meeting some really interesting, knowledgeable industry folks who are willing to share their expertise and work collectively towards a better future for us all. With that, we recently met Kim Fritzke, Marketing Director at Gordon Contractors and were intrigued by her knowledge and passion for green roofing. As Gordon Contractors have reportedly installed more green roofs in the greater DC-metropolitan area than any other contractor and are currently working on a 5,000 sq. ft. green roof installation at DC’s National Museum of African American History and… 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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