I was recently invited to speak to a class of future restaurant owners and managers at a culinary school in Manhattan. The teacher sent me a pretty solid list of subjects to cover, and one of his questions stood out to me: “What does a successfully run beverage program look like?” That’s a great question, and one that has a number of potential answers. I spent some time pondering it and came to realize that this just may be the most important question to answer for anyone ...

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