5 elements of a profitable beverage program
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
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.