David Flaherty

Operations Manager and Beer and Spirits director

David Flaherty has more than 20 years experience in the hospitality industry. He is a certified cicerone and a former operations manager and beer and spirits director for Hearth restaurant and the Terroir wine bars in New York City. He is currently marketing director for the Washington State Wine Commission and writes about wine, beer and spirits in his blog, Grapes and Grains.

Consumers are sweet on sour beers
Emerging tart beer category pairs well with food, and even attracts wine drinkers
Wassail, New York City
A good bar layout eases physical and financial pain
Advanced planning will help your staff succeed
bourbon cocktail
Bourbon rises as brown spirits enjoy new popularity 1
Millennials and women help drive sales of the corn-based whiskey
party with wine
Beverage events to benefit your brand
Special programs can energize guests and staff
rose wine
Turning rosé into a year-round wine  1
As sales soar, operators offer strategies for thinking pink
A primer on beer hops 
A look at the key ingredient in the most popular craft beers
An organized bar is a profitable one 
Keeping everything in its place ensures smooth service
red wine
How to bring wine to life 
The ability to quickly read guests and adapt to their needs is key
bar glasses
Glassware: Picking the right fit for your customers 
Your choice of drinking vessels can say a lot about your establishment
beer mugs
Tapping American beer’s German roots 
Understanding the origins of American brews can help sell it to customers
Harnessing the power of a wines-by-the-glass list 
Crafting a profitable and provocative lineup is a study in skill and tenacity
Beverage directors weigh in on new technology 
Many operators remain hesitant to embrace the latest tools
Bar cameras: To have or not to have? 
The risks and rewards of adding surveillance cameras
The science of comping 
Giving away food or drink can be an investment in good customers
Managing the cost of a beverage program  2
Operators try different approaches to pricing drinks

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