As spring is (finally) on the horizon, so too are efforts to focus on lighter, better-for-you beverages to feature on seasonal bar menus. This isn’t about alcohol or bar cocktail trends; it’s about artisan soda, and finding a fresh and … read more
The numbers are powerful… $709.2 billion: restaurant industry sales projected this year 14 million: people expected to be employed in the restaurant industry this year alone (translates to about one in 10 working Americans) Nine in 10: Americans say … read more
Conducting business abroad is always a lesson in best practices, cultural discovery, and mutual respect. And we welcome any opportunity to improve our business – at home and overseas. For example, last month we featured a news story outlining our … read more
Utilizing key demographic and psychographic data representing area resident’s needs, wants, habits, and the like is a great way to glean insight into who your guest really is. Demographic data is valuable in understanding geographic density and income levels, but … read more
Our VSAG team was pleased when asked recently to host a private Chinese investment group for a multi-day, thought leadership, in-depth restaurant & hospitality industry fact-finding strategy session that successfully took us from boardroom roundtable discussions to restaurant visits in … read more
Dan Simons and Chef Joe Goetze recently sat down with Washington, D.C.’s popular weekly live radio food and wine variety show, Foodie and the Beast, to chat about client Farmers Restaurant Group’s new restaurant, Founding Farmers Tysons with show host Nycci … read more
As any restaurant consulting company can attest, watching your team’s hard work come to fruition is nothing less than thrilling. And for our team of food & beverage consultants, today is one of those great days – as we witness … read more
Each year, February 4th marks World Cancer Day. And as restaurant consultants who care about the guests our clients serve in their restaurants every day, we wanted to mark the significance of this day by offering some industry-specific ideas in the … read more
What better way to pave the road to sustainability than developing a working farm to supply product to your restaurant… and beyond? As curious, inquisitive restaurant consultants we’re always looking for new, exciting opportunities to improve upon our client’s businesses … read more
Who knew? January is National Meat Month. And even with the meatless Mondays trend and the growing desire for meatless options, there’s still another six days of the week! The wintery blasts of arctic air ushers in the perfect opportunity … read more