George Roche, baker, intellect, colleague and friend
The entire VSAG family is sad today. One of our team members passed away this week; he was far too young, and far too healthy, it came as a shock to us all. George Roche was our friend, our colleague, our baker, our day trader, our international politico and our precious metals and minerals trader. The straightest shooter around, George was always George, never scared to call ‘em like he saw ‘em.
I’ll miss George’s intellect, his dry sense of humor and his “Georgeness”– he lived life his way, and valued friendship, family and loyalty. His love of politics and all things international/geo-political kept us communicating over the years even when we weren’t working together.
It’s shocking and it sucks. I have no eloquence to describe it, I have no way to make it anything other than what it is, a devastating loss for his family, his friends, and a devastating blow for his wife Hazel and their kids. But I do know that through the immense sadness we feel right now, we can already feel the smile that will come to our faces every time we think of George. While it’s a loss for all involved, it is the universe’s gain to have George’s spirit racing around doing whatever it might be doing. And with George, I can be certain it is something intriguing.
Every time I see a baguette for the rest of my life, I’ll think of George. Every time I see an artisan bread oven, and steam escaping from the doors, I’ll think of George. And too, when I read about a complex international political drama unfolding in some far corner of the globe, I’ll think of George and miss whatever interesting snippet he would’ve emailed me on the topic.
Godspeed dear friend; we’re appreciative of the time we had with you.
…and silver, and bronze! Congratulations – and cheers–to The Covey Restaurant & Brewery in Ft. Worth, Texas for their recent win of six awards for their incredible crafts beers at the 2010 Los Angeles International Commercial Beer Competition. Brewmaster Jamie Fulton’s own recipes garnered the two gold, two silver and two bronze medals for the handcrafted beers.
The six medal-winning beers (out of 8 entered by Mr. Fulton) recognized by the judges include: The Covey’s Texas Blonde and Aduro Porter scored gold medals in the German-Style Kölsch/Köln-Style Kölsch and Coffee Flavored Beer categories, respectively; Silver medal winners in the Vienna-Style Lager and Imperial/Double Red Ale categories were The Covey’s Vienna Lager and Fritz Reserve Imperial Amber. Bronze medals went to The Covey’s Flemish Pale in the Belgian and French-Style Ale category and to “100” in the Belgian-Style Strong Ale category.
Says VSAG Principal Dan Simons, “What Jamie has achieved with his craft brews is remarkable, not only as a single producer or as a restaurateur and brewer, but as a savvy businessman that recognized the incredible growth in the craft beer segment of the restaurant industry. We’re very fortunate to be working with him and The Covey – and his beers are fantastic!” Read all the hoppy details…
Kudos to CarbonFund for the recent article in the Wall Street Journal highlighting the trend of making a positive move to reduce carbon footprints – the yearly amount of carbon dioxide we emit into the environment – for big corporate leaders like Amtrak, Jet Blue, Hyundai and Dell. VSAG is also a CarbonFund.org subscriber, reducing the carbon footprints of restaurant clients like Founding Farmers and Farmers & Fishers, with the purchase of carbon offsets through CarbonFund.org. In 2009 alone, VSAG purchased credits to offset more than 72 tons of carbon dioxide to reduce the environmental impact of the restaurants. It’s just a small part of the VSAG Corporate Social Responsibility that is imparted to all clients.
According to the article, these carbon-offset retailers calculate fossil-fuel consumption and neutralize it with earth-friendly initiatives. There are varying ways these credits are put to use, but examples include investing in reforestation, renewable energy and methane-gas capture-and-destruction efforts. The article is a must read for businesses that want to be more environmentally responsible – from a 2-person operation to a 2,000 person company – everyone can do their part. Read the full article.
…and sharing the news and information with the industry is part of the VSAG mission, from inside the restaurants to beyond our clients’ doors to their guests and customers. Operating in an environmentally friendly way is inherent to successful restaurants Founding Farmers and Farmers & Fishers, both in Washington, DC, so whenever the request comes in for insight and industry knowledge on green restaurants, VSAG Principal Dan Simons is there to share what he knows, recognizing the importance of continuous education for the public – and the hospitality industry - on making smart choices in operations, menu and environments that are important steps in keeping hospitality green.
A recent Restaurants & Institutions magazine feature highlighted the leading efforts of restaurants like Baja Fresh and Founding Farmers, to turn their best practices in operations and environmentally-friendly appeal more green and are recognized for their efforts to differentiate themselves for consumers and guests that are concerned with reducing their own environmental impact.
Last month, Dan served as a panelist at George Washington University with Women in Business to discuss Corporate Social Responsibility – a big topic with big leaders from Dupont and entrepreneurs all focused on maintaining good CSR VSAG is setting new – and realistic standards in the world of hospitality and will continue to share and lead by diverse and informed means.
Can the promise of a free cupcake or some cold hard cash work better than dire predictions of dying polar bears and rising sea levels at getting people to cut their carbon footprint? For diners at Farmers & Fishers and Founding Farmers it can! Both VSAG managed and operated restaurants are in partnership with EarthAid, a Washington, DC based company that offers members points that can be cashed in for rewards like free spa treatments and discounts on everything from yoga classes to energy audits and organic baby clothes.
A recent article in Energy Daily highlights the benefits of saving green – like eating green at your favorite restaurants or redeeming points at any number of earth-minded retailers. Read all about it. Then, join EarthAid and start saving your own green!
Restaurants & Institutions magazine recognizes it, and so do VSAG’s clients – we’re a go-to expert for industry knowledge, experience and insight on how to grow a green restaurant – but more importantly, how to keep one going and use it as a model for the industry. VSAG Principal Dan Simons – our Green Guru – points out the “Good, Better, Best” steps for the magazine, emphasizing the “why” of going green, which invariably has an impact on the bottom line, but can also be used in creative ways to increase awareness among guests and employees.
Cambria Suites, a client that has worked with VSAG since they opened their first hotel, has just launched its 19th location in Oklahoma City. We are proud to congratulate their success and the launch of this newly revamped brand, which features an all-suite concept with top-of-the-line technology and comfortable settings for any traveler. VSAG worked with Cambria Suites and parent company Choice Hotels International on the food and beverage concept, helping them to achieve their vision of a bistro-style restaurant. We look forward to more openings from this exciting group—there are already three more slated for 2010!
VSAG client Founding Farmers has been recognized by Mid-Atlantic Construction, a bi-monthly magazine for the regional construction industry, as the 2009 Retail Project of the Year. Projects were recognized for achieving the goals set forth by the project team, overcoming significant challenges, adopting innovative approaches, executing exception design and craftsmanship, and displaying strong teamwork. The jury was made up of architects, engineers, and general contractors.
The winning projects are featured in the Winter 2009/ 2010 issue of Mid-Atlantic Construction magazine.
VSAG Principal Dan Simons recently assisted some students from George Washington University (he’s an alumnus) in their reporting of the importance of green dining choices in the Nation’s capital. Where else would they go to uncover the best practices and insider information, but Founding Farmers, the Greenest Restaurant in DC! Enjoy this bit of video by Madeline Twomey and Juliette Dallas-Feeney, and learn a bit more about Founding Farmers’ leadership in the green dining movement.
It’s no surprise that iPhones and smart gadgets that offer limitless uses and life’s little ‘helpers’ in the form of user applications (’apps’) have expanded into the restaurant business. VSAG is at the forefront of directing new apps for client restaurants and concepts Founding Farmers, and two new soon to be launched iPhone apps for sister restaurant Farmers & Fishers and new concept Sauca mobile restaurant.
The Founding Farmers iPhone app has been so popular, in fact, that developer Sweb Development has been featured in a number of articles and stories of note, including this recent one from the Wall Street Journal from December 8, in which VSAG Principal Dan Simons is interviewed as a business owner and also as a big fan of the iPhone app that he commissioned from Sweb. “What we’re able to provide for our guests through the apps is convenience and interaction,” said Simons. ”We’ve received great feedback from our guests and we want to try and use the app in as many different ways as possible to really engage with our guests. It’s been a super addition to our marketing strategy and outreach.”
in Ft. Worth, Texas for their recent win of six awards for their incredible crafts beers at the 2010 Los Angeles International Commercial Beer Competition. Brewmaster Jamie Fulton’s own recipes garnered the two gold, two silver and two bronze medals for the handcrafted beers.
Kudos to CarbonFund for the recent article in the 
Restaurants & Institutions magazine recognizes it, and so do VSAG’s clients – we’re a go-to expert for industry knowledge, experience and insight on how to grow a green restaurant – but more importantly, how to keep one going and use it as a model for the industry. 
