News/Blog

Using Restaurant Week to Your Advantage

Aligning with your local area’s summer Restaurant Week festivities is a great way to promote and market your restaurant in order to bring awareness to your business and get customers, old and new, in your door. Our hometown DC-area will host this summer’s Metropolitan Washington Restaurant Week from August 14-20, where about 250 local restaurants, which span Northern Virginia, the District of Columbia, and Maryland, will join the Restaurant Association of Metropolitan Washington in celebrating Washington, D.C. Restaurant Week. This fantastic event is always one of the most buzzed about annual events and one of the best ways local residents… read more

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Summer Food Feature: Part Two

We’re holding on to not only the last few weeks of summer, but also the tasty, seasonal dishes our culinary teams have been offering up to clients this season. Where do we start this summer food feature? With one of the season’s light, yet most versatile dishes: fresh summer salads. As a starter or entrée, we love us some easy summer recipes like fresh-from-the-farm salad. From unique greens and vegetable combinations to sliced fruit dripping with flavor, summer salad options seem endless. One of our most popular salads is packed with flavor… and many vegetables. The name says it all:… read more

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Simons Speaks: Office Space

Our very own, Dan Simons, recently spoke to business industry leader Inc.com to discuss what your office space says about your company culture. Sure, as restaurant and hospitality professionals, we know that first impressions are everything in our restaurant spaces, but Dan was happy to speak to the often-overlooked sibling: office space. In the article How to Use Your Workspace to Ignite Your Culture, Dan loves the idea of thinking outside the proverbial box and taking your office space on the road. What does that mean exactly? Well, it doesn’t get much better for Dan and his team to work in… read more

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Dan Simons: The Value of his “Million Dollar Graduate Degree”

Our resident straight shooter, Dan Simons, was featured in a professional-turned-personal article recently, one in which focused on business acumen, the value of education, lessons learned – and the value of embracing failure. Yup, we said it. And what is our founder doing talking to the press about failure? It’s all in an effort for transparency. In walking his talk, transparency is a must for Dan, and our team. An honest, great read, Dan tells his story to The Next Web. An Entrepreneur’s Failure Equals a Million Dollar MBA speaks to hitting rock bottom and the all-important lesson of crawling out… read more

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Summer Food Feature: Part One

Summer is here. That means more & more seasonal summer food, easy summer recipes, and light, refreshing drinks to keep guests well fed, satiated, and happy. One current food trend we’re loving these days (and we’re guiding our clients to implement with ease)… house-made specialties, such as scratch sodas and hand-pulled noodles. We’ve gone straight to our expert sources (i.e. our amazing, in-the-know culinary team, including R&D Specialist Amanda Webb) to get the Summer Food 411 on what makes house-made specialties – well, so special. Top of the list: taking that extra step showcases to guests that you’re willing to… read more

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VSAG on Watch: Pisco Takes Center Stage

South of the border spirits are taking center stage as we see an influx of delicious, interesting new spirits coming from and inspired by the tastes of South America. Spirits such as Brazilian cachaca, Peruvian pisco, and Bolivian singani (all of which are in the port wine, brandy, rum families but each have their own, distinct persona), are entering the U.S. market and being paired with citrus/fruits, chilies, and herbs making for some delicious, smooth, and flavorful cocktails. All are quickly becoming favorites on the American bar scene, but we see a standout: Pisco. What is pisco? Pisco is described… read more

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Product Branding: Is it for You?

Expansion is good for business. But, as many elements come into play, from budgets and business plans to raising additional capital and fulfilling a niche in order to succeed, as with almost everything else in life… timing is everything. And only you, as operator, will know when the time is right. In order to offer clients the best restaurant consulting practices we can, we look at all dimensions. Recently, we delved into the notion of taking your brand global, offering key techniques and concepts, such as: Know who you are. Know what you are looking to achieve. Know where you want… read more

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Beverage Journal Speaks to Our Very Own Jon Arroyo

A big VSAG shout out to our very own Jon Arroyo for a great feature in Beverage Journal. As our award-winning Beverage Director, Jon knows a thing or two about bar & beverage service. And when Beverage Journal came calling to talk to him about his specialized, innovative work in creating the custom-built, fully functioning micro-batch distillery housed within client Farmers Restaurant Group’s latest Washington, D.C. outpost Farmers & Distillers, Jon was happy to speak about Founding Spirits. In keeping with the restaurant group’s commitment to farming, especially with their ongoing partnership with North Dakota Farmers Union, and their local… read more

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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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Giddy Up! Effective Time Management Tools We Should ALL Live By

Time waits for no one. Ain’t that the truth? Especially true of the incredibly faced-paced restaurant & hospitality environment. Every guest, every dish, every interaction, every table turn time… it all adds up. Quickly. As BIG believers in not only how to improve time management skills but also in applying ‘em to improve time efficiency, we train staff, impart smart, daily time management tips, and our management teams take their influencer roles to heart. Our BIGGEST time manager fan? Principal, Dan Simons. Our staff loves attending his insightful, energetic, everyone-participates classes on topics such as, yeah you guessed it, time… read more

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