On the Farm: VSAG BarnStorming 101

What better way to pave the road to sustainability than developing a working farm to supply product to your restaurant … and beyond? As curious, inquisitive restaurant consultants we’re always looking for new, exciting opportunities to improve upon our client’s businesses and poise them (i.e. you) for growth and long-term success. We wanted to share a recent information gathering “BarnStorming” (yes, we believe we coined this farm-related term) session we conducted for our Farmers Restaurant Group client Founding Farmers restaurants. Our goal was to not only investigate opportunities to take their already successful farm-to-table concept to the next level, but… read more


Meat Lovers Rejoice!

Who knew? January is National Meat Month. And even with the meatless Mondays trend and the growing desire for meatless options, there’s still another six days of the week! The wintery blasts of arctic air ushers in the perfect opportunity to highlight some fabulous, flavorful meat dishes on your seasonal winter menu offerings. From freshly roasted brisket to hearty rib eyes served with classic, hand whipped mashed potatoes to a heaping plate of savory slow-braised beef short ribs; the delicious dish possibilities for celebrating meat lovers this month are infinite. One of our all-time favorite seasonal meat dishes? Warm and… read more

What’s Hot & What’s Not: Food Trends 2015

The restaurant industry blogosphere will be in overdrive this month with news blogs touting the top food trend topics to look for in 2015. Yes, as our title suggests, as food and beverage consultants we think it’s important to talk about trends, as they are an important element of our business. We are shaking things up a bit from the typical trend list though by speaking to recent trends we think will fall out of favor this year and what we’d LOVE to see take flight in ’15: What’s Hot: Food Trends to look for this year. GMO’s will remain… read more

VSAG Client News: Founding Farmers Covered by Bloomberg Businessweek

2014 marked the sixth year since the opening of Founding Farmers and it was the biggest and best year yet for this VSAG client. When a major news publication writes about one of our clients, we are more than excited to shout about it! We’re pleased to share the Bloomberg Businessweek feature article, “The Farm to Table Restaurant Chain,” recently published in their special year-end ”Good Business Issue.” Businessweek reporter Bob Parks went in-depth for the story, spending two full days with Farmers Restaurant Group Partners and Concept Developers Dan Simons and Mike Vucurevich to learn more about how the… read more

Commitment Pays Off in the Restaurant Industry

As big believers in growing our employees from positions within our company, we found a recent informational graphic report on the state of commitment in the restaurant industry intriguing. New research from the National Restaurant Association (NRA) Educational Foundation highlights current restaurant industry statistics demonstrating that commitment and dedication to the restaurant business comes with big rewards, oftentimes including bonuses and long-term career opportunities. The stats say it all: 7 of 10 restaurant employees plan to stay in the industry until they retire 71% of restaurant managers earned a bonus within the last year Median restaurant industry tenure of restaurant… read more

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