News/Blog

VSAG on Client Watch: Farmers Restaurant Group Opens New Restaurant

We love to see our clients win. From implementing strategic, successful training programs to full-service rebranding to spearheading a new restaurant opening, our team is in it to win it. In for the short-term fix or long-haul project, however our playbooks needs to run. Today, we celebrate the win of client Farmers Restaurant Group (FRG). Opening the doors to their sixth restaurant this morning, Founding Farmers King of Prussia is FRG’s first foray outside the DC metro area. Our team has guided the FRG crew throughout this amazing process and they are ready to feed and quench the thirsts of… read more

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VSAG on Trend Watch: Big Batch Cocktails, Anyone?

The bigger the better. That seems to be the trend these days in cocktailing. Big batch cocktails for fall are all the trend this season. We got the big batch cocktails lowdown from our resident R&D Specialist, Amanda Webb. Amanda’s role as our eyes and ears of the world of food and beverage serves us well. This month, we asked her to give us some bar & beverage trends that our team is incorporating into our client’s food and drink menus. “Our goal,” she says, “of guiding our clients to the benefits of making as much as they can in-house,… read more

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VSAG Office Opens in Dubai

Our restaurant consultants are always on the lookout for new business opportunities to broaden our scope. With our home base in Washington, D.C. we are in the unique position of being steeped in such a culturally diverse city, allowing us to gain the experience needed to develop our global network and work with clients in such international markets as Korea, China, Saudi Arabia, Mexico, Canada, and Panama. That experience, and continual objective to broaden our scope, has led us to the recent opening of an office in Dubai, United Arab Emirates. Located within the remarkably innovative Dubai Media City, a dynamic… read more

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VSAG on Cyber Watch: Balancing New Technologies with Tradition

Sure, we all try to stay on top of our tech game and offer guests the latest and greatest in restaurant technologies. But, where does the need to wow guests with top tech features and applications go too far and we lose site of the one element we can’t manufacture… making a meaningful, personal connection? A recent National Restaurant Association’s To Use or Not Use Technology study found that even though customers today, especially millennials, expect technology, like online ordering and mobile payments, to be part of their dining experience they cited that the human experience is still important to… read more

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Dan Simons on Success, Building Relationships & New Restaurant Openings

Success comes in many shapes and sizes. In the hospitality industry, it means serving the best food and drink you can, in a welcoming space guests want to revisit, and fostering positive relationships… one guest, purveyor, and team member at a time. This may be a tall order, but for our Dan Simons – it’s all in a day’s work. Speaking recently to TechGuruDaily.com, Dan said, “It isn’t about turning tables quickly, which was the old model of successful restaurant management for casual, high-volume restaurants. First and foremost, it’s about providing memorable service. This means meeting the guests where they… read more

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Out in Front: Dan Simons Talks Restaurant Trends

As co-owner in VSAG client Farmers Restaurant Group’s growing Founding Farmers farmer-owned brand of restaurants, Dan Simons is asked to represent VSAG and our clients on a regular basis. Dan loves getting involved and participating in restaurant and hospitality industry conversations that lead to open discussions, and in turn shared education and progress. Recently, Dan was invited to join Pennsylvania Secretary of Transportation Leslie Richards, and a  handful of other experts, in a lively panel discussion about industry trends targeting the future, and development of, suburban areas such as Pennsylvania’s King of Prussia district. Why King of Prussia? Because the… read more

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Are Reservation Cancellation Fees Good Business or Bad Karma?

A great best practice: assessing and evaluating business decisions, forecasts, and plans regularly to make sure you’re in line with your goals. Bonus here: making adjustments before issues arise. One business practice that has snagged our attention recently is restaurant reservation policy, specifically reservation cancellation fees: FRIEND or FOE? Let’s be clear. Restaurants aren’t the enemy. As owners and operators, you’re running a business. Sure, to feed people great food, but let’s be honest, to also make a profit. Even the leader in online restaurant reservation systems, OpenTable, has weighed in on this topic revealing that no-shows and last-minute cancellations… read more

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From National Press to Industry Panels, Dan Simons is Out Front for VSAG & Our Clients

We love it when our co-founders are out in front representing VSAG and our clients in restaurant & hospitality industry events and press features. Dan Simons has been busy making the rounds recently and here’s a look at what he’s been up to: First up, Dan’s insightful feature with the folks at the TODAY show’s Parenting Team. The interview, entitled “8 Reasons Your Kids Should Work in Restaurants,” highlights Dan’s take about why restaurant work is not only a draw for teens and young adults but why he thinks every kid, beginning with teenagers, should work in restaurants. From imparting… read more

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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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