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 Principal Dan Simons, an alumnus of George Washington University in Washington DC, was featured in the university’s GW Today newsletter article “From the Farm to Foggy Bottom Restaurant.” The article praises Founding Farmers’ commitment to sustainability, eclectic menu, and unique cocktails, as well as details Simons’ role in Founding Farmers’ success.

Though he majored in international business at GW,  Simons says he realized early on that the restaurant business was for him. After working at the Exchange, Simons joined the local T.G.I. Friday’s his junior year and worked his way up to the company’s corporate training program by graduation. Read the rest of this entry »

VSAG award-winning LEED Gold restaurant Founding Farmers was recently featured as an in-depth case study by GreenSource magazine, the green building industry’s leading trade journal.    The multi-page article in the September issue highlights the green / LEED requirements through the various design elements and the design process, as executed by Washington, DC based CORE architecture + design.    Read the rest of this entry »

VSAG client Founding Farmers – the first LEED Gold certified full-service upscale-casual restaurant in the U.S., as well as the first LEED-certified restaurant in Washington DC - was recognized for its outstanding commitment to sustainability, appearing as the cover story for the 2009 bonus edition of The Consultant magazine. Read more for the full article, or click here. Read the rest of this entry »

VSAG Principal Dan Simons shared his restaurant operations expertise in the feature “10 Ways to Save – Ideas for saving thousands in restaurateur operations costs” published on September 2, 2009. View the entire article here.

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.

Read the rest of this entry »

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.