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)

Another successful concept develop and launch, VSAG announces the opening of Chocolata Cocoa Bar in Houston, TX (www.chocolatacocoabar.com)

VSAG’s menu development services expand to include the full range of dessert, bread and pastry recipes and systems with the addition of Executive Pastry Chef/Baker Colleen Hilker to the VSAG team.

VSAG Principal Dan Simons was recently quoted as a topic expert in the QSR Magazine article “Delivery vs. Takeout,” which examined dining trends and consumer opinions on delivery and takeout services.   The logistics and operational challenges posed by delivery and / or takeout are just some of the areas in which VSAG provides solutions and ideas for profitable execution of these foodservice strategies.  An excerpt from the article:  When it comes to delivery, packaging can make or break you. More often than not it does the latter. “We need some brilliant engineers to create packaging that goes beyond holding the food without spilling, packaging that separates and then allows for mixing of ingredient, that can be easily labeled and doesn’t require an environmental heart attack for the end user who has to dispose of all of it,” says Dan Simons, a partner in foodservice consultancy Vucurevich/Simons Advisory Group.   Read the rest of this entry »

Today partners Michael Vucurevich and Dan Simons announce the formation and launch of Vucurevich | Simons Advisory Group, (VSAG) a restaurant and hospitality consulting firm.  Based in the Washington, DC market with a satellite office in Austin, TX the firm works primarily with small to medium scale restaurants, hotels and food and beverage outlets including retail stores.  The pair met when Vucurevich was a Vice President at Cheesecake Factory and Simons was growing his experience in the restaurant business.

The two worked together again at Eatzi’s Market and Bakery, helping to grow the concept from $6M to $60M.   Both are excited at the prospects of taking their hands-on approaches to each category of food & beverage improvement and growth and are poised for exciting times ahead.