Category: VSAG Team News

The True Benefits of Team Building

Every good manager knows that team building is an important aspect to aligning company goals, visions, and overall mission, as well as to strengthen the bond between staff. We believe that fostering deeper, professionally driven connections with fellow employees and continuing to build upon them through shared experiences is imperative to a company’s overall success. We believe this so much that we took that sentiment to new heights recently by capping off a busy day of staff meetings and strategy sessions to engage a team building consultant to help us not only unwind, but also celebrate our team ties …… 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

VSAG Celebrates the Opening of New EVEN™ Hotel in Rockville, MD

Another successful grand opening was held tonight for the InterContinental Hotels Group’s (IHG) innovative, EVEN Hotels, with the Washington D.C. area debut of this new brand in Rockville, MD. The second property (the first is located in Norwalk, CT) in the growing EVEN Hotels network, EVEN Hotel Rockville offers guests a signature, health and wellness-centered brand experience. From large, outdoor spaces created to bring nature closer to the guest and flexible, inviting work spaces to the state of the art fitness options and healthy food & beverage offerings, EVEN Hotel Rockville has all that today’s wellness-minded, busy traveler could want to… read more

Share

Dan Simons Talks Hotel Restaurants vs. Independent Counterparts on HotelNewsResource.com

As hospitality consultants, the scope of the industry is always top of mind for us. And when approached to speak on “Hotel Restaurants: How They Differ From Independently Owned & Operated Concepts,” VSAG’s Dan Simons gladly lent his expertise on the subject for an article featured in leading hotel industry news site, Hotel News Resource. From operations and vendor partnerships to forecasting sales cycles and cross-promotions, Dan delivers on offering great strategies to succeeding in a larger-scale, hotel restaurant setting complete with multiple day-parts, various service options, and other variable situations. Check it out here.

Share

VSAG VP of Marketing + Communications Jennifer Motruk Loy Writes About Innovative Father’s Day Promotional Ideas for Foodservice.com

Each year as Father’s Day arrives, most US restaurants tend not to capitalize on the legions of families that gather at local eateries to celebrate dear ‘ol dad. As VSAG’s marketing + communications specialist, JML has written an informative article for Foodservice.com filled with unique promotional ideas that is a must-read for creating buzz for your restaurant as you plan next year’s marketing and outreach initiatives. (*Foodservice.com is a food service interactive network that builds and markets online communities and social networks within the foodservice industry.)

Share

From Dan Simons: ‘Testing Your Restaurant Concept Prior to Launch’ Featured on RestaurantReport.com

With so much time, effort and money involved in the opening of a restaurant and all the uncertainty that is inherently attached to the process, is there stock in testing your restaurant concept prior to launch? Learn how VSAG Founder Dan Simons uses his vast industry experience with developing and testing clients’ restaurant concepts prior to launch, in both domestic and international markets, in his latest published piece: “Testing Your Restaurant Concept Prior to Launch” featured on RestaurantReport.com. (*As a champion of the independent restaurateur, RestaurantReport proves a valuable informational resource go-to site for industry professionals.) 

Share

VSAG’s Dan Simons quoted in “Farm-to-Hotel Dining”, New York Times Article

As an ever-evolving component of the hospitality industry, hotels are finding themselves increasingly catering to the business traveler, especially as the Global Business Travel Association predicts their spending to increase by more than five percent this year. Many hotels are making substantial changes and upgrades to their in-house restaurants in an attempt to become more of a local and long-distance dining destination. These changes are often in the form of local food sourcing, with hotel chefs seeking to make their guests’ dining experience both memorable and sustainable with ingredient and menu choices that highlight local or regional sourcing. This is something that VSAG knows… read more

Share

Dan Simons to Present at National Restaurant Association Conference May 20

Ever felt threatened by social media and the potential harm that an overzealous Tweeting or Facebook-posting guest can bring to your restaurant? Learn what it takes to help mitigate damage, win back dissatisfied guests, and monitor what’s out in the cloud. Catch his insight at: “They Gave Me Food Poisoning: What to Do When Your Restaurant is Attacked Online.” As VSAG co-founder and a seasoned food industry and hospitality professional, Dan Simons is no stranger to the importance of managing a restaurant’s reputation. With OpenTable, Yelp, and other social media platforms that allow everyone the opportunity to voice their opinions instantly and… read more

Share

Six Top Ways to Improve Margins for Your Restaurant

Great news! Our very own, Dan Simons, just wrote a guest blog post for online industry resource Restaurant Discount Warehouse entitled Six Top Ways to Improve Margins for Your Restaurant. Check it out and let us know your thoughts.

Share

GM Interview: Terrapin’s Brian Williams

Brian Williams, General Manager and Sommelier of Terrapin Restaurant in Virginia Beach, keeps his establishment running in tip-top shape and makes sure his guests leave happy.  VSAG was lucky enough to snag a few minutes of his time between the hustle and bustle of managing a successful restaurant to get some insight into Brian: 1. What first interested you in the restaurant industry? Being in and around good food and learning about wine — it was everything I wanted my life to be. 2. How did you evolve to be where you are today? I started as a busboy in… read more

Share