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.”
From Dan Simons, VSAG Principal, in Response to the December 7, 2009 article by Jane Black that appeared on the front page of The Washington Post:
We’re thankful to Jane Black for bringing such an important topic – sustainable agriculture and what it means to be a green restaurant committed to sustainable business practices – to the front page of The Washington Post. How much more important can this topic get for foodies and restaurateurs? Not much more, but we’re glad that there is focus on a successful business in Washington, DC, that is working to help American family farmers and pushing the envelope on a broad array of topics that go well beyond the superficial, easy topics. Read the rest of this entry »
Recently the new VSAG.com web site was named to the “Best of the Web” in the top Business > Business to Business> Hospitality Industry > Consulting web site category. Building a good web site is like building a good restaurant – there are many components that must work in conjunction with each other for successful functionality, operations, content and aesthetics. We’re proud to be recognized for the work we’ve put into evolving our site and for knowing we were able to accomplish those goals.
What’s one of the hottest trends in food these days? Street food – but not any ordinary hot dog cart – today’s street food is driven by technology, great, unique foods and creative vision. Ready to launch Washington DC’s most exciting new concept, VSAG announces the development of Sâuçá, a new concept in mobile restaurants. VSAG has worked to develop the menus and processes behind owner Farhad Assari’s vision of bringing high-quality food to the streets. International businessman, traveler, explorer and foodie, Assari has taken street food to a new level. This very atypical restaurateur was inspired by the side street vendors in India, the old school food trucks in California, the railroad station vendors in Europe and the taquierias of South America, to create a new way to enjoy foods from around the world, with the convenience and fun of a serious kitchen on wheels. The result is a great global gourmet experience with no reservations and no travel time!
VSAG is proud to share that DC’s Greenest Restaurant Founding Farmers has been featured in Hotel Magazine’s annual Gold Key Hospitality Awards as a finalist for the 2009 Casual Dining Restaurant Awards, as one of 3 international projects (and the only one in the U.S.!) that were nominated in this category.
The Gold Key Hospitality Awards are hosted by Hotel Magazine and Interior Design Magazine and recognizes design firms who have done the most innovative work on hospitality renovations or new builds from around the globe, for hotels, restaurants and spas. Congratulations to CORE and the whole restaurant team for Founding Farmers for a great showing and for garnering international attention. Read the rest of this entry »
It’s no wonder that environmentally conscious diners think twice about ordering bottled water from the restaurants that they frequent, but for patrons of VSAG client restaurants Founding Farmers and Farmers & Fishers, there’s not bottled water available. At least not the ‘fancy’ imported kind – their water comes from the Washington DC water authority – right out of the tap! Since the opening of Founding Farmers in fall 2008, the Natura water filtration system has been used in house, and was installed at Farmers & Fishers last spring to eliminate bottled water and the waste it creates. The system intakes tap water from the local supply and superfilters and mineralizes it for fresh, clean water to serve to guests, all without the use of chemicals and with a choice of room temperature, chilled, or sparkling.
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.
