Skip navigation
Thinkstock

Managing bar pour sizes: Every drop counts

David Flaherty is operations manager and beer and spirits director for Hearth and the Terroir wine bars in New York. He is cider and spirits editor for the New York Cork Report and writes about wine, beer and spirits on his blog, Grapes and Grains.

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

All access premium subscription

Why Upgrade your account?

NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.

Questions about your account or how to access content?
Contact: [email protected]

TAGS: News
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish