Restaurateurs share New Year’s resolutions
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.
As 2016 draws to a close, restaurant owners and operators are taking a hard, yet optimistic, look at the state of their businesses.
While December tends to bring in the most revenue all year (thank you, corporate events),