Category: Restaurant Industry News

Who’s Spending What & Where?

Utilizing key demographic and psychographic data representing area resident’s needs, wants, habits, and the like is a great way to glean insight into who your guest really is. Demographic data is valuable in understanding geographic density and income levels, but combined with psychographic data and related research, demographic data can also help direct your menu offerings, pricing strategies, and services. As well as serve as a guiding principal for target marketing and outreach programs far more effectively than with just one of these data sets. As the most recent U.S. consumer spending data was released by the National Restaurant Association… read more

Share

Join the Fight: World Cancer Day

Each year, February 4th marks World Cancer Day. And as restaurant consultants who care about the guests our clients serve in their restaurants every day, we wanted to mark the significance of this day by offering some industry-specific ideas in the hopes of making a difference in the fight against cancer. As current statistics demonstrate, approximately a third of cancers could be prevented through physical activity, diet, and maintaining a healthy weight. Since the restaurant & hospitality industries can use our platform to positively influence two out three of those preventative measures, that knowledge in and of itself makes our industry… read more

Share

What’s Hot & What’s Not: Food Trends 2015

The restaurant industry blogosphere will be in overdrive this month with news blogs touting the top food trend topics to look for in 2015. Yes, as our title suggests, as food and beverage consultants we think it’s important to talk about trends, as they are an important element of our business. We are shaking things up a bit from the typical trend list though by speaking to recent trends we think will fall out of favor this year and what we’d LOVE to see take flight in ’15: What’s Hot: Food Trends to look for this year. GMO’s will remain… 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

Commitment Pays Off in the Restaurant Industry

As big believers in growing our employees from positions within our company, we found a recent informational graphic report on the state of commitment in the restaurant industry intriguing. New research from the National Restaurant Association (NRA) Educational Foundation highlights current restaurant industry statistics demonstrating that commitment and dedication to the restaurant business comes with big rewards, oftentimes including bonuses and long-term career opportunities. The stats say it all: 7 of 10 restaurant employees plan to stay in the industry until they retire 71% of restaurant managers earned a bonus within the last year Median restaurant industry tenure of restaurant… read more

Share

7 Top Hospitality & Restaurant Trends to Watch in 2015

As restaurant consultants we make it our business to know our business. We surround ourselves with the industry’s foremost team of passionate, perceptive, dedicated, and inquisitive individuals whose common goal is to continue to evolve our business by seeking out the latest hospitality & restaurant trends in order to better guide and prepare our clients so they gain an advantage over the competition. Earlier this year we did just that, by gathering our team’s intel and reflecting on the top Tectonic Shifts & Challenges Facing Restaurant Owners & Operators in 2014. From consumer shifts away from chain restaurants in favor… read more

Share

VSAG Client Mama Rouge Southeast Asian Bistro Opens in Washington, D.C.

We are thrilled to announce the opening of Mama Rouge, a new Southeastern Asian Bistro concept at the beautiful Washington Harbour on Washington, D.C.’s Georgetown Waterfront. Mama Rouge is the third restaurant from our esteemed clients, Chef/Owner Aulie Bunyarataphan and her husband and partner, Mel Oursinsiri. The pair also owns and operates two additional regional restaurants, T.H.A.I in Shirlington, VA and Tom Yum District in Rosslyn, VA. When Aulie & Mel approached us to create this new 116 seat full service concept, which also includes a gorgeous 30 seat patio overlooking the Potomac River, we dove head first to develop the… read more

Share

VSAG’s Dan Simons Featured in the NRA’s Conserve Conversations Sustainability Videos

We are always thrilled to partner with restaurant and hospitality industry innovators and to work with them to get our voices heard on various topics that affect our business. Recently, VSAG’s Dan Simons was asked to partner once again with the National Restaurant Association’s (NRA) Conserve program and their outreach efforts in the newly developed, innovative Conserve Conversations (see additional Conserve VSAG News mention here) where he shared the importance of sustainable practices from his perspective as the head of a group of restaurant managers and operators. As the Conserve Conversations mantra focuses the uniqueness of each restaurant operator’s sustainability… read more

Share

Your Desk is Ready: Career Path Options in the Restaurant & Hospitality Industry

We know that the restaurant and hospitality industry is a faced-paced, ever changing, challenging, yet highly rewarding long-term career choice. And, it seems as though the approximate 13.5 million employees agree with us. In fact, a recently released Workforce Research study entitled “An Industry of Opportunity” was conducted by the National Restaurant Association (NRA) from information gathered from nearly 5,100 of the U.S. restaurant and hospitality industry’s current (or former) workers. The study offers compelling insight into the sense of pride, contentment, opportunity, and growth seen at all levels and age groups of the restaurant workforce. Promising news for the corporations,… read more

Share

Celebrating Our Nation’s Kids!

As September marks back to school, this prompted us to think about our nation’s kids and highlight some recent news of amazing programs that the restaurant and hospitality industry facilitate and support in order to bring healthful food options and nutritional education to them every day. The National Restaurant Association’s Kids LiveWell campaign is one that we happily support (click here to view past news feature). We are thrilled to watch this volunteer program not only celebrate its recent third anniversary, but also see it flourish from 19 to now over 150 participating restaurant brands and companies, representing more than… read more

Share