Starting a restaurant….one of the most exciting, yet terrifying, thoughts for people looking to get into the food industry.  Even if you have the passion, drive, culinary experience and maybe even the finances, the thought of starting a new restaurant can still give you pause (and nightmares).  Where should you start start? How do you make this happen? What is your first step? Can you really fulfill your dream?

We are here to tell you YES! You can fulfill your dream, but launching a restaurant requires an enormous amount of knowledge and experience that even the most experienced restaurateur will find daunting. Enter VSAG: a team of restaurant consultants, restaurant designers and restaurant developers that combines their wide-ranging expertise to help our clients in a variety of different ways.  VSAG is leading the hospitality consulting industry with our team creating innovative concepts that are not only grabbing headlines, but garnering awards and loyal followers.

In addition to helping you in any way, our goal is to set you apart from the competition. We love the process, the planning, the customization, the branding. It all comes together in the end, and along the way we use the restaurant business plan we developed as step 1 to guide us and turn your visit and dream into a tangible product, a real brand that can be packaged and sold. Whether to investors, guests or the media, we will keep your image consistent throughout all facets of not only the restaurant design and menu design, but elements in the all restaurant development process.

Sure the hours might be long, you will pay your staff before yourself and you might be so tired some nights you sleep in your chef coat, but having VSAG’s restaurant consultants as your partner will make the process a little easier.

As the cold winter air seeps through the windows and the snow begins to fall, diners begin to crave hearty dishes that can comfort and warm them up all winter long.  Smart restaurants and restaurant business plans include taking stock of the season and create a menu that add little heat to the winter doldrums and brings guests back for more.

At VSAG, we use our menu development expertise to create specialized winter offerings that work well within the confines of any restaurant’s branding.  We believe that every season – just like every restaurant – has its own culinary direction. Spring and summer menus are filled with lighter fare that appeals to the freedom of being outdoors, with freshly picked fruit being a main ingredient. And the fall harvest prepares us for the forthcoming chill in the air, with apple, pumpkin and other hearty produce taking center stage.

Not sure what’s in season?  Take a look at Epicurious’ Winter Seasonal Produce Map or Local Harvest to get a sense of what’s in season when near you.

This winter let us help create the perfect seasonal menu for your restaurant. Our innovative chefs have the experience and the seasonal culinary know-how to satisfy your guests’ appetites for creative menu items.  Warming up your restaurant this winter with a seasonal menu your guests has never tasted so good.

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.

VSAG is excited that Founding Farmers continues to attract the design community. It’s a great fit for the restaurant and keeps us tuned in on the design scene. On July 29 a group architects and designers gathered with hosts Lusive Lighting at Founding Farmers to check out the space (and the lighting design!),  and they had a great time.   The restaurant’s community tables are perfect for groups of up to 12 and if you’re interested in arranging a special dinner or reception for a larger group, Founding Farmers is happy to accommodate.   See the pics and information from DCdesignBlog.   Founding Farmers and VSAG appreciate the support of our award-winning design and love to share it!

More coverage for VSAG client Founding Farmers, this time from US News and World Report: A Washington DC-area restaurant goes green from the food on the table to the design on the building.