Cell Phones at Work: Friend or Foe?

Depending on whom you ask, the cell phone is either the best or the worst thing that ever happened to our society. While their proliferation in our culture is unprecedented by connecting us, plugging us in from afar, and providing … read more

What’s Cooking this Summer? Part Three

  Our resident R&D specialist, Amanda Webb, and her team are back at it. Part three of our What’s Cooking this Summer series features another one of our trending favorites: the poke bowl. What is a poke bowl? “Poke bowls are … read more

What’s Cooking this Summer? Part Two

  Last month, our in-house R&D specialist, Amanda Webb, gave us the 411 on this summer’s hyper local and kombacha on tap seasonal trends, and now she’s breaking down another trend we’re loving: bulletproof coffee. And yes, it is as amazing … read more

Exploration in Going Cashless

Are you ready to go cashless? We’ve gone straight to our trusted source, VSAG Managing Partner & Vice President of Restaurant Operations, Amber Hartman, to break it down. What it means to be a cashless restaurant; What it means for … read more

How To Become A Restaurant Consultant

Our team recently delved into, What Do Restaurant Consultants Do, to provide clients (and potential clients) with a behind the scenes look into the daily life and tasks of a restaurant and hospitality consultant. True to form, we’re not stopping … read more

What’s Cooking this Summer?

Our culinary team is hard at work this summer researching seasonal trends, exploring ingredients and preparations, and creating interesting, flavorful menus for our clients. We asked our R&D specialist Amanda Webb to give us a glimpse into our kitchens to … read more

Dan Simons Named EY’s Entrepreneur Of The Year

We are proud to announce that VSAG Founder Dan Simons has been named EY’s Entrepreneur of the Year 2018 for the mid-Atlantic region. Dan was recognized for his development of VSAG and as co-owner of Farmers Restaurant Group. Immersed in the daily functions … read more