Hearth and Terroir beer and spirits director David Flaherty
A lot of liquid leaves the bar in the course of a night. A typical service can last anywhere from five to seven hours — or in the case of a late-night bar, up to 12 hours — so managing the outflow is essential for maintaining costs, ensuring consistency, and giving some semblance of control to what can often feel like a shootout at the O.K. Corral, where ammunition is wildly flying, and no one has time to take stock until the dust settles. And as we’re ...
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