Continuing to demonstrate her true can-do spirit and steadfast determination, VSAG Vice President Lara Hardcastle recently passed the certification process to become a Leadership in Energy and Environmental Design (LEED) Accredited Professional (AP) through the US Green Building Council (USGBC).   Lara was the Project Manager on the award-winning Founding Farmers restaurant in Washington DC, the first LEED Gold upscale-casual, full-service restaurant in the United States, which opened one year ago. She’s a vital part of our LEED restaurants work and green restaurant operations consulting. Read the rest of this entry »

VSAG is proud to announce the recent recognition of Positive Pie 2 as Vermont’s Best Pizza Restaurant outside Chittenden County by the Vermont Seven Daysies Annual Guide to Readers Picks. The second location for Positive Pie, Positive Pie 2 opened in 2005 and is widely recognized for its delicious made-from-scratch, hand-tossed pizzas, extensive cocktail menu, and laid back vibe often set to live music.   VSAG has worked with the restaurant since 2007 to improve overall operations, management and growth for the company. Read the rest of this entry »

VSAG Principal Dan Simons contributed his views on reducing restaurant operations costs in the August 2009 QSR Magazine article “10 Ways to Save: Ideas for Saving Thousands in Operating Costs.” Simons shared his cost-saving methods in the areas of food cost, shrink, and workman’s compensation, just a few of the many areas in which VSAG can help food and beverage related businesses better their bottom line.

QSR tapped the best minds in the business to come up with a realistic list of ways operators could save thousands of dollars in less than one year. There’s no advanced logic or restaurant expertise needed—just a willingness to try new systems or make a few adjustments to existing protocols. From the bathroom to tax forms, QSR found the easiest ways operators can immediately boost the bottom line.

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VSAG Principal Dan Simons lent his expertise on social media marketing in the feature “Managing an Online Reputation” published on July 29, 2009. Simons addressed the value and challenges that businesses today must face with the abundance of online reviews and comments by the general public. View the entire article here.

International restaurant consulting firm VSAG announces the successful in-store market launch of Cucina 39 high-end handcrafted Italian pasta sauces by Chef Keaton Hopkins with the first release through Whole Foods stores in late summer 2009.

Chef Hopkins selected VSAG for development of the all natural and gluten-free product line as well as market research, packaging, and meeting arrangements with some of the grocery store industry’s top contacts and decision-makers to get it on store shelves.   Read the rest of this entry »

VSAG steps into the role of comprehensive management company for the Agraria restaurant at Washington Harbour in Washington, DC, with plans to reposition the brand and launch the restaurant with a revamped menu, new patio, and an exciting new bar program.

VSAG kicks-off work on developing a modern Asian concept, with a focus on specific niches within Asian cuisine. In addition to concept development, brand development and all operating systems and recipes, VSAG is providing master project management services.

Today VSAG announced the grand opening of their most recently developed concept, Founding Farmers.   Developed for the North Dakota Farmers Union, Founding Farmers is located in the heart of the nation’s capital, just three blocks from The White House.    Designed to meet LEED Gold green building certification criteria, and designed to operate as a Certified Green Restaurant, by the Green Restaurant Association, Founding Farmers restaurant is DC’s Greenest restaurant.  With 260 seats on two levels, the design and decor are reminiscent of a modern farmhouse, with warm hues, materials like reclaimed flooring and barnwood walls, comfortable seating and little details that add to the personality of the space.

VSAG begins work on a new engagement developing a modern Mexican concept, for introduction in the U.S. as a prototype for international expansion.

The Principals of VSAG spend a week in New York City, researching several categories of restaurants, eating their way through the latest trends, and documenting up and coming concepts.