Beverage Trends: 5 elements of a profitable beverage program-via NRN

    5 elements of a profitable beverage program

    Aug 08, 2014
    Beverage expert David Flaherty identifies the characteristics of a successful bar operation

    David Flaherty is the Beer & Spirits Director at Hearth Restaurant and the Terroir wine bars in New York. A freelance beverage writer, David is also a Cicerone Certified Beer Server, a wine geek, a seeker of fine spirits, a father and a fledgling homebrewer. He blogs at Grapes and Grains.

    Hearth and Terroir beer and spirits director David Flaherty

    Hearth and Terroir beer and spirits director David Flaherty

    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 wishing to make money in this industry, as well as have some serious longevity. In this column, I often dissect small parts of bar operations and look at them in-depth, but I think it’s valuable to look at the bigger picture of what elements lead to overall success.

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    10 New Yorker Food Stories You Should Read Now That They Dropped Their Paywall

    Eleven Madison Park chef Daniel Humm was profiled in 2012. You can read it today. For free.
    Eleven Madison Park chef Daniel Humm was profiled in 2012. You can read it today. For free.

    When news came down yesterday that The New Yorker was temporarily dropping its paywall (for all stories dating back to January 2007), we hit Google right away to find the incredible 2012 profile of secret supper clubs written by Dana Goodyear. The prospect of free, un-metered New Yorker reading? Talk about a rabbit hole. The publication, founded in 1925, has a long established reputation for commissioning lengthy, photo-light, well-sourced and well-funded reported pieces. So, along with its award-winning war correspondence, political hair-splitting and excellent arts criticism, we take particular notice when they write about the world of food — typically highlighted by an annual food issue, released in November. This morning we took a spin around the archives — available for free until the fall — for 10 of our favorite stories in recent memory, presented below with very brief summaries. We admit that we have not read them all. Yet.

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    Why We Need Open & Collaborative Food Sourcing

    Peretz Graphic-01

    Guest post by Peretz Partensky, co-founder of Sourcery. The views expressed here are solely those of the author and do not reflect the views of Food+Tech Connect.

    In the future of dining, consumers, restaurants, distributors and producers will all collaborate in food sourcing. Open communication and supply chain transparency will be the norm.

    Sound utopian? It’s actually just downright practical! We’re already working towards an economy where supply, demand and consumer feedback flow in all directions.

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    Restaurant Tech ROI – Is it measurable?

    Restaurant Roundtable: Getting ROI from Tech Investments

    By Steve Brooks, Director of Information Systems/ Business Analyst, Tumbleweed Tex Mex Grill and Margarita Bar | October 28, 2013

    At the recent 2013 Restaurant Executive Summit, a group of IT, finance, operations and vendor executives gathered at a luncheon topic table to deliberate on how best to ensure getting return on technology investments. The discussion was moderated by Steve Brooks, director of information systems, at Tumbleweed Tex Mex Grill and Margarita Bar. He was joined by executives from Mr. Goodcents Sub PastaNorwegian Cruise LineSmitty’s Family Restaurants, Restaurant MagicSpartan Computer Services andCustom Business Solutions. Here are their insights.
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