Category: Restaurant Industry News

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

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VSAG on Waste Watch: Reduce Food Waste with New Toolkit

As we continue to champion waste reduction and applaud restaurant industry efforts to do so, we thought we’d highlight a recent discovery that takes positive steps for reducing food waste piling into America’s landfills every day. Because the concern isn’t going away soon, there are some helpful resources and tools to aid businesses in their efforts to reduce waste and negative impacts on the earth. The Food Waste Reduction Alliance (FWRA) has created a Toolkit that is a product of the combined forces of the manufacturing, retail, and restaurant industries (namely the Grocery Manufacturers Association, Food Marketing Institute & National Restaurant… read more

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Spotlight on Sustainability: Dan Simons Speaks at NRA ‘Conserve’ Program Conference

VSAG Founder Dan Simons was recently asked to participate in the National Restaurant Association’s Conserve program expert panel sessions re: one of the most important and viable issues in the restaurant and foodservice industry today: sustainability best practices. One of Dan’s contributions focused on how to develop a sustainability-focused menu, here are a few of his guidelines: Clearly define what sustainability means for your restaurant, whether it means sourcing locally, serving sustainable seafood or supporting area farmers and manufacturers Walk the talk even if some criticize you or customers complain when a favorite item is no longer seasonal and off the… read more

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Facebook’s New SinglePlatform Tool Can Drive Guest Trial

As social media continues to grow in value and effectiveness as a marketing tool for the restaurant industry, the many new systems, techniques, and apps regularly coming onto the scene are helping to make strides for how we do business every day. As big believers in the power of reaching guests and potential guests through social media, we know the importance of refreshing social media pages with up to date profiles on Twitter, Facebook, LinkedIn, and other popular apps, and also mixing it up by changing cover art and images on a regular basis to help keep your social media… read more

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5 Characteristics of a Standout Recruiting Candidate

What makes a job candidate stand out from the competition? Is it poise? Passion? A killer resume? A funny, creative wit? It just might be all those things … and more. We turned to Dan Kelly, our VSAG resident authority on all things recruiting and recruiting services, for his top five characterizes that really make a recruiting candidate a standout in his book. Here’s what Dan’s years as a recruiting professional have taught him to look for in the coveted “great candidate” category: Attention to Basics. To illustrate this point, Dan shares a favorite story; “I heard an interview years… read more

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4 Key Strategies For Mastering Media Interviews

Knowing how to give a great media interview – and get the most out of it for your brand – is key to bringing more exposure to your restaurant name, concept or initiative. But wanting and securing more earned media for your restaurant business requires practice in planning, strategizing, connecting, and execution to get the best results. As media specialists, our team of Marketing + Communications professionals, led by VSAG Vice President, Jennifer Motruk Loy, know the importance of sending a clear, concise, and consistent message through various media outlets to get the recognition your concept deserves. Some of our top… read more

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VSAG & EVEN™ Hotels Create New Wellness-Focused Food & Beverage Concept

The latest in hotel innovation comes from the InterContinental Hotels Group (IHG) with the launch of their new wellness-minded brand, EVEN Hotels. Designed to set the industry standard for meeting the needs of today’s busy travelers, EVEN Hotels chose VSAG to partner with them on the food & beverage program to be featured within each hotel property. The end result is Cork & Kale™ Simple. Natural. Good Ingredients. Read the full press release HERE. Our mission from day one? To develop, test, and implement a new menu for Cork & Kale that embraced the wellness-minded guiding principal, and would elevate the experience… read more

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5 Tips to Keep Your Restaurant Health Inspection Ready

Is your restaurant ready for a health inspection right now? Chances are, the answer is “Probably not.” If you think your restaurant might be in that situation, there are effective tools to implement quickly and easily to maintain an eatery that is inspection ready – at all times. Our number one tip? Create consistency. As restaurant consultants and hospitality concept professionals, we know that consistency is key in nearly all we do, and is one of our most important industry leadership tactics. Having a trusted plan in place for all systems and operational approaches (from front of house and management… read more

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March is National Nutrition Month. How Can You Mark It?

At VSAG, we believe in Real Food, and in transparency in what we do and what we encourage our clients to do. In offering guests the freshest, most nutritional foods possible, it is the intention that they enjoy the experience while in any establishment of our clients, but also that they are inspired to serve their families and own guests healthy, fresh fare that they’ve encountered in the restaurants. That is why we partner with other restaurant industry professionals to provide information on resources, education, and to focus on the importance of making informed choices and serving real food whenever… read more

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The Aging of America’s Restaurant Workforce

According to some recent stats by Black Box Intelligence and The People Report Workforce Index, a quarterly barometer of market pressures on employment practices for the restaurant industry, America’s restaurant workforce median age is on the rise. No longer are the typical high school-aged teenagers we’re used to seeing behind a counter serving up dishes to guests, as the face of the restaurant service industry is shifting from teenagers to 20-somethings and beyond. The landscape now shows that the median age for restaurant workers varies from 22 years old for quick service restaurant companies to 25.5 years old for upscale casual/fine dining… read more

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