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.

VSAG begins concept development and implementation planning for a new restaurant concept for Renown Health, a world-class hospital and health care campus in Reno, NV.   Renown Health is northern Nevada’s largest not-for-profit health network and a nationally recognized healthcare leader.

VSAG has been engaged to develop a full service restaurant concept for a new flagship Marriott hotel.

VSAG begins work on the development and launch of Cucina 39, a high caliber gourmet line of Italian sauces and entrees for retail sale.  The culinary, management, product development and implementation teams at VSAG are guiding Chef Keaton Hopkins through the process of taking a product to market, with goals to get the first phase of the gourmet sauces line out to the marketplace in early 2009.

VSAG begins a new project for a client developing a contemporary sushi and robata grill concept planned for Los Angeles.

VSAG kicks-off three new projects for Clients developing new concepts that target a variety of green-centric approaches.   These include sustainable and organic menus, LEED-certified architecture and interior design, and Certified Green Restaurant operations.  Of the three concepts, one is fast-food, one is fast-casual, and one is upscale full-service.

VSAG begins work for the North Dakota Farmer’s Union developing the next generation concept of the NDFU’s “Agraria Restaurant” concept. The 8,500 square foot new concept focuses on “farm to table” and is slated to open in Q3 of 2008 in the I.M.F. Building in Washington DC, just blocks from The White House.

Owned by American Family Farmers, the project is anticipating a LEED Certification after opening. VSAG is thrilled to be leading this project from development through opening, and then ongoing as the Management Company.

VSAG announces the opening of DISH, a food experience, in Scottsdale, AZ (www.mydishmarket.com). This 12,000 sq.ft fresh food market and full-service wine bistro is a culinary delight, serving thousands of guests per day.

VSAG congratulates client Callaloo Cuisine, on a successful open and launch in Broadlands, Virginia. (www.callaloocuisine.com)