Brian Warrener, CHE

Director, The Center for Beverage Education & Innovation; Associate Professor  
College of Hospitality Management
Providence Campus

MEDIA REQUEST

Brian Warrener holds certifications from the Wine & Spirits Education Trust.  He has authored more than 80 publications and is a frequent presenter at national conferences like those organized by the National Restaurant Association, The Bar Institute and bar & restaurant, where he is a contributing editor.

MBA, International Sports Management, University of Rhode Island
B.A., History, Harvard University

Expertise:

• Food & beverage operations and management; tipping and the tipped wage; responsible beverage service; service theory and delivery; hiring for success; operations and supply chain management.

Media Coverage:

• 08.19.22 - New RI law ensures gratuities get into the right hands, Providence Business News 
• 07.18.22 - 6 ways to battle supply chain issues, Food Truck Operator
• 06.21.22 - Successful restaurant chains leverage menus to do more wih less, Nation's Restaurant News
• 05.25.22 - Solutions to supply-chain woes shared at the National Restaurant Show, Restaurant Hospitality 
• 01.25.22 - 'Are You Serious?': Server's Hilarious Viral Rant About Bad Tipper Viewed Over 30M Times, Newsweek
• 01.04.22 - 7 Restaurant Trends That Will Define 2022, Restaurant Dive
• 06.01.21 - Chicago and Other Cities Support Outdoor Dining Expansions Even as Pandemic Wanes, Smart Cities Dive
• 03.25.20 - Bruce Newbury's Talk of the Town, 1540AM, WADK Newport
• 02.05.20 - Bill would allow wine shipments to RI homes, NBC10
• 07.12.19 - Tipping Etiquette: The Ultimate Guide to Tipping, US News & World Report
  
• 01.31.18 – Can a barbecue chain ever rule America's dining scene?,  FSR Magazine
• 10.13.17 – When the restaurant receipt goes viral,  Restaurant Insider
• 10.10.17 - Insights on Today's Tipping Economy from an Employee Perspective, Skift Table  
• 07.17.16 - Why Eliminating Tips is Counterintuitive, Cheers Magazine 
• 07.16.17 - To tip or not to tip?,  Pittsburgh Post-Gazette
• 04.27.17 - To tip or not to tip?,  Providence Journal
• 02.14.17 - The new political battleground: Your restaurant receipt, Washington Post
• 09.13.16 - Time really is money: Costing your most expensive ingredient,  Nightclub & Bar
• 04.11.16 - How to Recover from Service Snafus, Cheers Magazine 
• 03/04.16 - First Sip from Editor Melissa Dowling, C heers Magazine  
• 11.10.15 - Danny Meyer eliminated tipping! Should you?  Nightclub & Bar 
• 10.16.15 - Emotional intelligence: Hiring for success,  Nightclub & Bar
• 07.21.15 - Food & the bar part IV: The numbers,  Nightclub & Bar
• 03.17.15 - Why You're Free to BYOB in Philly, but in Boston It's Complicated, CityLab
• 05.25.14 - The Price we Pay for a Drink on the Strip, Las Vegas Sun
• 03.25.14 - Vodka Freezer Pops? The New Face of Happy Hour, CNBC
• 03.25.14 - Sprited Battle: Craft Beer vs. Hard Alcohol, CNBC