Washington Post food writer Tim Carman recently chatted with Dan Simons about his latest project, a second location for Founding Farmers that’s set to open in Potomac, Md., in late October.

After years of experience in the restaurant business, VSAG knows first-hand that an empty seat is a restaurant’s most expensive real estate. Armed with that knowledge, VSAG recently instituted a ground-breaking restaurant optimization program to streamline Front of House operations for their client Founding Farmers.  Not only did they find improved experiences for both guests AND staff, but they felt it on the bottom line:  a 15% increase in sales.

VSAG’s Restaurant Optimization team utilized industry online resource OpenTable’s Electronic Reservation Book (ERB) system in order to reengineer Founding Farmers’ Front of House operations. While the VSAG team focused on incorporating ERB system fundamentals such as accurate reservation sheets representing availability, table turn times, robust analytical reporting and guest services management behind the scenes, their goal of a seamless transition was realized by continuing to provide Founding Farmers guests with the highest level of service possible.

VSAG developed and opened Founding Farmers in 2008 and continues to oversee all daily operations of this acclaimed Washington, DC restaurant.  Founding Farmers is a farm inspired concept that is dedicated to serving true food and drink every day. It’s also Washington DC’s most booked restaurant on OpenTable, and therefore a perfect candidate to utilize the ERB software to streamline operations.  In fact, OpenTable heralded the success on their online resource page, OT Restaurant.com

The success of this project not only increased sales at the restaurant by 15%, but gives VSAG hands-on experience to apply and create customized optimization programs to benefit Front of House operations for any restaurant in the country.

To read more about the VSAG / ERB project, please visit http://www.otrestaurant.com/default.aspx

For more information on Founding Farmers, please visit  http://www.wearefoundingfarmers.com

Sâuçá owner Farhad Assari helped put DC food trucks on the map when he launched Sâuçá in early 2010.   Now, as he uses his expertise from the successful launch of Sâuçá to expand the brand with his latest endeavor, the MEATHEAD Mobile Eatery, his customers – and the media – are taking note.

In early February, Sâuçá added to its fleet of mobile food trucks with the launch of the MEATHEAD Mobile Eatery. Yes, the name says it all.   These DC food trucks offer four deliciously meaty sandwiches (steak, pork, two chicken), and chips and drinks too, but with a twist.   With sandwich names such as oink, oink and moo, moo, you get some fun in every bite.

Farhad is leading the mobile food truck revolution, and the Washington Examiner took note of his dynamic company in a feature in the newspaper last week.  The story followed Farhad’s ascent to food truck royalty, and talked about his personal dedication to helping improve DC’s food vending regulations.

VSAG worked closely with Farhad to develop and launch the Sâuçá concept and provides on-going advisory and strategy services.

Congrats, Farhad and Sâuçá!

To read the full Washington Examiner article, go to: http://washingtonexaminer.com /entertainment/2011/02/food-road

For more information/menu re: the MEATHEAD Mobile Eatery please visit http://www.meatheadme.com

VSAG congratulates our client Sâuçá for nabbing first place in The Great Emerging Franchise Challenge.  The award comes with a capital grant for services to help the business launch a national franchise program.

Sâuçá  is the globally-inspired mobile restaurant fleet that serves eponymous sâuçás– flatbread wrapped sandwiches filled with international ingredients–across Washington, DC.  The unique brand is much more than a food truck, though – it combines food, travel, music, design, technology and fun with delicious results.  With the help of this award, Sâuçá will soon become a fun fixture on the streets of every major American city.

VSAG worked closely with owner Farhad Assari to develop and manage the Sâuçá concept.  We hungrily look forward to the day that we can get our sâuçá fix no matter where we are in the country.

Congrats, Sâuçá team!

sauca singature Mumbai Butter chicken

VSAG congratulates client Sauca for an exceptional review – and an appearance at the top of the list of DC’s top food trucks – in last week’s FOOD section of The Washington Post. Food Editor Joe Yonan gave sauca mobile restaurant truck(s) four stars out of four, and listed it as his favorite restaurant among 13 of Washington’s newest food trucks.

Today and tomorrow Sauca is participating in the first annual DC Food Trucks Curbside Cookoff, the first formal gathering of 20 DC-based trucks featuring a wide variety of cuisine and food trends that are only growing in popularity.  The general public, DC Commission on Regulatory Affairs and the DC Commission on Arts & Humanities will all be voting for their favorite truck – the winner takes the glory and title as “DC’s Favorite Food Truck.”

On the streets of DC for close to 9 months now, Sauca offers an array of global cuisine from the Mexicali Fish Taco to the Mumbai Butter Chicken, with dishes inspired by food vendors from around the world.  Locate Sauca’s trucks on their website or by following them on Twitter: @wheresauca.

…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…

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!

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.