Elevate your restaurant’s bar snack offerings from the traditional and boring options to the unexpected by livening up your approach with some new, innovative culinary creations that go beyond pretzels or peanuts. The idea is not to put your bar … read more
Orange abounds in the fall…this warm hue seems to be everywhere from the changing leaves tothe pumpkins at the farm, and at the fall festivals to the glow of the fire pit as we gather with friends for nighttime s’mores … read more
Every good manager knows that team building is an important aspect to aligning company goals, visions, and overall mission, as well as to strengthen the bond between staff. We believe that fostering deeper, professionally driven connections with fellow employees and … read more
Market research firm, Technomic, released a Consumer Flavor Trend Report which found that a majority of Americans (54 percent to be exact) prefer hot or spicy foods, sauces, dips, and condiments. And from our vantage point in helping to create … read more
Everything is in a name! Choosing a name for your restaurant or food-based concept is a critical step in the branding process, as it immediately sets an image of the concept, what your target demographic, customer or guest might expect … read more
As we continue to champion waste reduction and applaud restaurant industry efforts to do so, we thought we’d highlight a recent discovery that takes positive steps for reducing food waste piling into America’s landfills every day. Because the concern isn’t … read more
What do your guests want to sip this summer? Chances are it’s something refreshingly cool and delicious, with a twist, and out of the ordinary. Keeping cocktail beverage menus fresh can be challenging, but during the summer months there are … read more
In most full-service restaurants, long gone are the days of white tablecloths, ‘bad’ tables near the kitchen or restrooms, and tables spread across oversized dining rooms. Restaurant guests today are embracing the more casual feel to dining, where communal dining … read more
VSAG’s Dan Simons was recently asked to participate in the National Restaurant Association’s Conserve program expert panel sessions re: one of the most important and viable issues in the restaurant and foodservice industry today: sustainability best practices. One of Dan’s contributions … read more
As social media continues to grow in value and effectiveness as a marketing tool for the restaurant industry, the many new systems, techniques, and apps regularly coming onto the scene are helping to make strides for how we do business … read more