VSAG Founder Dan Simons contributed his views on reducing restaurant operations costs in the August 2009 QSR Magazine article “10 Ways to Save: Ideas for Saving Thousands in Operating Costs.” Simons shared his cost-saving methods in the areas of food cost, shrink, and workman’s compensation, just a few of the many areas in which VSAG can help food and beverage related businesses better their bottom line. QSR tapped the best minds in the business to come up with a realistic list of ways operators could save thousands of dollars in less than one year. There’s no advanced logic or restaurant expertise… read more
Category: VSAG Team News
VSAG Founder Dan Simons lent his expertise on social media marketing in the feature “Managing an Online Reputation” published on July 29, 2009. Simons addressed the value and challenges that businesses today must face with the abundance of online reviews and comments by the general public. View the entire article here.
With Founding Farmers at the top of nearly everyone’s list as a destination for great plates influenced by Southern and soul food cooking, VSAG’s own Dan Simons is a sought-after source of information on this popular and delicious food topic. Simons’ thoughts on Washington, D.C., Southern-inspired cuisine was featured in the Express Night Out article “Take Your Mouth South: Finding Healthy Cuisine in Washington’s Soul Food Craze” published on July 14, 2009. Read the full article here.
The Principals of VSAG spend a week in New York City, researching several categories of restaurants, eating their way through the latest trends, and documenting up and coming concepts.
VSAG co-founder Dan Simons was recently quoted as a topic expert in the QSR Magazine article “Delivery vs. Takeout,” which examined dining trends and consumer opinions on delivery and takeout services. The logistics and operational challenges posed by delivery and/or takeout are just some of the areas in which VSAG provides solutions and ideas for profitable execution of these foodservice strategies. An excerpt from the article: When it comes to delivery, packaging can make or break you. More often than not it does the latter. “We need some brilliant engineers to create packaging that goes beyond holding the food without spilling, packaging that separates and then allows for mixing of ingredient, that can be easily labeled and doesn’t require an environmental heart attack for the end user who has to dispose of all of it,” says Dan Simons.
… read more
Today partners Michael Vucurevich and Dan Simons announce the formation and launch of Vucurevich | Simons Advisory Group, (VSAG) a restaurant and hospitality consulting firm. Based in the Washington, DC market with a satellite office in Austin, TX the firm works primarily with small to medium scale restaurants, hotels and food and beverage outlets including retail stores. The pair met when Vucurevich was a Vice President at Cheesecake Factory and Simons was growing his experience in the restaurant business. The two worked together again at Eatzi’s Market and Bakery, helping to grow the concept from $6M to $60M. Both are… read more