Cabbage is quickly becoming this winter’s menu super star. The versatility, the health benefits, and the hearty consistency make it the perfect highlight of soups, stews, salads, pastas, and more. As winter foods and ingredients can tend to leave guests … read more
Going from restaurant employee to owner & operator may seem like an insurmountable feat, but Dan Simons has done just that and is sharing his top three steps here, on how to become a restaurant owner and hence, a successful, bona fide … read more
We’ve been tracking winter foods and winter menu ideas for sometime. Compiling information from our very own corporate chefs kitchen, tracking industry research, listening to our client needs, and keeping tabs on what’s trending on restaurant social media sites. Here … read more
Developing and opening a new restaurant is exciting, often the culmination of a personal dream or a company strategy. Regardless of concept, brand, cuisine and design, there is one thing that these projects always have in common: the founders strongly … read more
$709.2 billion. Now, that’s a number! As reported by the National Restaurant Association, $709.2 billion is the amount of U.S. restaurant industry sales we’ve seen this year. It seems as though that number represents an amazing quantifier of restaurant success in the … read more
Over the years VSAG’s very own Dan Simons has learned the restaurant business from the ground up. From his front of house service start to transitioning to a seasoned restaurant consultant and ultimately as concept developer and operator, Dan has learned … read more
The excitement of working in the restaurant industry lies heavily in the constant state of activity, the constant challenge to execute consistently and the relentless need to stay ahead of the curve. From servers dodging oncoming trays and knife-wielding kitchen … read more
To tip or not to tip? That is the restaurant industry question du jour. So, we ask you: can we decide the following in this one conversation … Will service suffer if we eradicate tipping? Is tipping fair or does … read more
In an industry known as much for the quick-pace as for the long hours, as restaurant & hospitality consultants and operators, we continually focus our efforts on making strides that move our client’s businesses forward. How do we succeed? By … read more
A big VSAG shout out to our very own Dan Simons on being quoted recently in national restaurant industry news coverage for The New York Times and The Wall Street Journal. Even as a seasoned restaurant professional, it’s always a thrill to … read more