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.

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
The golden rules of bartending 
Top bartenders share their keys to the craft
5 elements of a profitable beverage program 
Beverage expert David Flaherty identifies the characteristics of a successful bar operation
What restaurants need to know about social media 
Tips on building engagement and sales in the digital space
Stocking up on summer beers 
Tips from the pros on which brews will resonate most with customers this season
Vinegar gets popular in cocktails 
Progressive bartenders, lime shortage drive use of the sour ingredient
Branding with beverages: Telling a restaurant's story 
Tips for setting your scene with beer, wine and spirits
Managing bar pour sizes: Every drop counts 
Tips for keeping bartenders and servers from over pouring in alcoholic beverages
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Blogs & Commentary
Apr 23, 2015

McDonald's performance is worse than you think 1

McDonald's U.S. same-store sales fell 2.6 percent in the first quarter. But factor out breakfast, and the number is worse....More
Apr 23, 2015

Fertitta plans 10-acre Houston development, 1st Mastro’s in Texas

The development will combine a luxury hotel with offices and residential and retail offerings....More

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