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.

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
Belgian beer: A variety for all seasons 
A trip to Belgium is a visit to the altar for beer geeks
Tapping the talent of the 'beverage geek' 
Recognizing and cultivating beverage talent among your employees will lead to long-term benefits
Strong restaurant systems equal consistency  1
Defining every task to be done in a restaurant makes everyone's job easier
Advice from the restaurant veterans 
Jeff Benjamin of Vetri Family restaurants and John Meadow of LDV Hospitality share philosophies of restaurant management
The importance of a clean draft beer system 
Ensuring clean beer tap lines can put money in your pocket
How to hire a superhero behind the bar  1
A skilled bartender can be paramount to a good guest experience
Selling wine with storytelling 
One of the best ways to sell an obscure bottle of wine is by channeling your inner actor
Beverage directors embrace amaro 
The bitter spirit can add complexity to drinks
How to cultivate restaurant regulars  2
Three operators based in New York City, the country’s toughest restaurant town, share tips

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