Tacos are making a comeback. We’re seeing lots of interest in the versatility and flavor combinations that tacos provide to chefs and their culinary teams. Relatively inexpensive to craft, tacos can pack a big punch for your menus. We recently talked … read more
Street Food… just sounds like the perfect way to enjoy a summer meal! The flavors, the originality, the fresh ingredients, eating in the great outdoors – we love the whole street food vibe. Ready-to-eat, street food restaurant concepts are born of … read more
Why is menu design important? What is menu design? What is a good menu design? These questions come up in client meetings. Regularly. Whether in talks to develop a concept, expand, or staffing a client’s restaurant or hospitality business, the … read more
Dan Simons is a huge fan of data. As a matter of fact, Dan says, “I love the people, but I love the data.” It’s all encompassing for Dan and his team. The process of collecting it. The knowledge that comes with … read more
As an experienced, sought-after restaurant & hospitality consultant, VSAG Founder Dan Simons has morphed his years in the industry into an acquired narrative of the business of running successful restaurants and keeping a keen eye on what diners want. Dan … read more
What makes a restaurant business a success? We believe it’s a combination of the people and their passion for what they do. Our people and passion for the restaurant and hospitality industry are shared by our team. That’s why we … read more
For our inaugural Summer Food Feature, we’re inspired by our recent discovery that July is National Picnic Month. Yup, who knew? As a company that believes in American farming communities, tradition, and family, we love the idea of tying National … read more
As restaurant consultants, we advise clients on the art, and importance, of welcoming guests to their establishments. Good for business? Of course. Welcoming guests to your eatery, through universal touch points such as gracious, engaging service, inviting aesthetics, and great … read more
As a restaurateur, we’re pretty sure you’ve heard it all. Guests complaining about service staff, food too cold, sunlight shining in guest’s eyes, and the inevitable for a busy, high-volume restaurants – long wait times., Experience and approach are key … read more
Mark your calendars. Earth Day is: April 22. As this year marks the 45th anniversary of this global environmental movement, it’s a great time to make your mark in support of Earth Day by having your staff and even guests … read more