The key to hiring talented employees

January 4, 2017

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

Years of planning goes into the opening of a bar or restaurant — from raising capital to the physical build-out, to tiny details like tableware and what type of hand towels to put in the bathrooms.