Global Food Destinations

Why not take your restaurant guests on a fabulous trip abroad? We are not suggesting purchasing first-class plane tickets; we’re more practical than that. As restaurant and hospitably industry professionals, we know that a great meal, featuring deliciously intriguing, quality-sourced ingredients, can transport any guest. So, take yours on a culinary adventure they won’t soon forget by highlighting some of the worlds most loved, signature flavor profiles. It’s not about reinventing your brand concept or following the latest food trends, it’s more about keeping your menus interesting, and getting creative and inspired by discovering traditional, global ingredients and flavor combinations,… read more


VSAG Client News: Founding Farmers Tysons to Open February 2015

Anyone who has worked with us knows that we consider our clients family. And we’re happy to welcome a new sister into the fold … Introducing Founding Farmers Tysons (FFT). Set to open in Tysons, VA this February, FFT is the 12,000 square foot sister restaurant in the growing Founding Farmers brand, which also includes MoCo’s Founding Farmers + Farmers Fishers Bakers. As the concept creation, development and consulting firm for client Farmers Restaurant Group since the first Founding Farmers farm to table concept opened its doors in Washington, D.C. in 2008, we’ve had a front seat on the road… read more

7 Top Hospitality & Restaurant Trends to Watch in 2015

As restaurant consultants we make it our business to know our business. We surround ourselves with the industry’s foremost team of passionate, perceptive, dedicated, and inquisitive individuals whose common goal is to continue to evolve our business by seeking out the latest hospitality & restaurant trends in order to better guide and prepare our clients so they gain an advantage over the competition. Earlier this year we did just that, by gathering our team’s intel and reflecting on the top Tectonic Shifts & Challenges Facing Restaurant Owners & Operators in 2014. From consumer shifts away from chain restaurants in favor… read more

A Look Back at Top Restaurant & Hospitality Industry Trends We Saw in 2014

In an industry known as much for the quick-pace as for the long hours, as restaurant & hospitality consultants and operators, we continually focus our efforts on making strides that move our client’s businesses forward. How do we succeed? By making it our business to stay informed on the industry’s latest technologies, food trends, research, and resources. By listening to guests and crafting real solutions for giving them what they want. By looking at the past to help our clients forecast their future. In keeping with that approach, at the onset of 2014 we predicted the 9 Tectonic Shifts &… read more

A Little Positivity Goes a Long Way in the Restaurant Business

Good tidings and holiday cheer are in the air! It’s everywhere: from shift managers having an extra pep in their step, to guests smiling a little brighter as they share an amazing meal celebrating the holidays in your restaurant with friends and family. All of this season’s niceties can be contagious. And with all the positivity in the air may come a realization: How can I make my brand ‘nicer’ this holiday season? The celebratory and holiday-focused month of December presents a great opportunity for business owners and operational teams to explore the concept of positioning restaurant brands positively, and… read more

5 Ways to Gain Restaurant Business With Holiday Parties and Events

The increase in business and activity at bars and restaurants soars during the holiday season each year, as millions of Americans look for places to eat out and celebrate with family and friends. Particularly during the week between Christmas and New Year’s Day, when most people have off from work, there are a lot of benefits to driving more business during the holiday week. By opening up your restaurant to private parties, special events, gatherings, receptions, and private dinners during this celebratory week, the bottom line can grow, garnering repeat business for not only next holiday season, but throughout the… read more

You’ve Hired the ‘Perfect’ Employee. Now What?

Sure, you’ve spent a great deal of time and effort in courting, testing, and choosing the right candidate. They’ve accepted the job offer and are ready to get started…now what? The process of integrating a new employee into your existing restaurant or hospitality team doesn’t end with their acceptance letter. The steps you and your staff take during an employee’s first few days (and weeks) are crucial in creating not only a welcoming environment for the new hire, and seamless transition for the staff, but long term dedication and performance from the new team member. For solid Intel on continuing… read more

How to be Bar Snack Savvy

Elevate your restaurant’s bar snack offerings from the traditional and boring options to the unexpected by livening up your approach with some new, innovative culinary creations that go beyond pretzels or peanuts. The idea is not to put your bar business plan into financial overdrive, but to find creative ways (that fit within your overall concept & budget) to elevate the conventional to the next level, and to keep those bar guests a little bit longer. Typically, it’s best to offer bar snacks that are tasty, tidy, bite-size morsels of culinary love that encapsulate your concept and entice guests into… read more

Orange: The Color of the Season?

Orange abounds in the fall…this warm hue seems to be everywhere from the changing leaves tothe pumpkins at the farm, and at the fall festivals to the glow of the fire pit as we gather with friends for nighttime s’mores or spiced cider. As restaurant and hospitality consultants, our focus is always on the food and beverage side of the experience, so we want to focus on the orange itself – the sweet, healthy, and much loved citrus fruit that is not only delicious, but a versatile menu addition and ingredient. While many think of the orange as a summer… read more

VSAG Client Mama Rouge Southeast Asian Bistro Opens in Washington, D.C.

We are thrilled to announce the opening of Mama Rouge, a new Southeastern Asian Bistro concept at the beautiful Washington Harbour on Washington, D.C.’s Georgetown Waterfront. Mama Rouge is the third restaurant from our esteemed clients, Chef/Owner Aulie Bunyarataphan and her husband and partner, Mel Oursinsiri. The pair also owns and operates two additional regional restaurants, T.H.A.I in Shirlington, VA and Tom Yum District in Rosslyn, VA. When Aulie & Mel approached us to create this new 116 seat full service concept, which also includes a gorgeous 30 seat patio overlooking the Potomac River, we dove head first to develop the… read more