VSAG FOUNDER Dan Simons Featured in QSR Magazine

VSAG Founder 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.

VSAG Chief Mixologist Jon Arroyo Makes News

VSAG Chief Mixologist and director of our bar and beverage programs Jon Arroyo was visited by mixology industry Pegu blogger Doug Winship on a recent visit to Washington, D.C. Check out his review of Farmers & Fishers‘ cocktail program, and … read more

VSAG Founder Dan Simons Featured in QSR

VSAG Founder 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, … read more

VSAG’s Dan Simons Featured in the New York Times

VSAG Founder 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 … read more

VSAG Hits New York City

The Principals of VSAG spend a week in New York City, researching several categories of restaurants, eating their way through the latest trends, and documenting up and coming concepts.

Delivery vs. Takeout? VSAG Has the Answers

VSAG co-founder coverDan 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.
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Vucurevich Simons Advisory Group Launches

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 … read more