Brian Warrener

Brian Warrener
Brian Warrener
Professor - Johnson & Wales University

Professor Brian Warrener has enjoyed a long and distinguished career in the hospitality industry.  He began waiting tables in 1985 and has since worked in virtually every position within food and beverage operations, including bar back, bartender, bouncer, beverage manager, assistant manager and general manager.

Since 2002 Professor Warrener has been a full-time faculty member in the School of Hospitality at Johnson & Wales University.  His teaching focuses on food and beverage operations and beverage operations and management.  He has taught classes in the Center for Food and Beverage Management; the Center for Sports, Entertainment and Event Management; The International Hotel School; the Center for Travel and Tourism and the Alan Shawn Feinstein Graduate School.  Professor Warrener has twice taught at Escola Superior de Hotelaria e Tourismo in Estoril, Portugal.

Professor Warrener has held a number of certifications including the AH&LA Certified Hospitality Educator; The Wine and Spirits Education Trust Certificates in Wine and Spirits and in Professional Spirits Management; and Certified Instructor by ServSafe Alcohol, TIPS, ServSafe Sanitation and the RI Department of Health.

Professor Warrener has presented to both local and national professional associations.  He has written extensively on the topic of beverage operations for a number of national publications including Slammed Magazine, Bar Business Magazine and Nightclub & Bar.  He holds an M.B.A. from the University of Rhode Island and a B.A from Harvard University.

Stories by Brian Warrener

Time Really is Money

The old adage tells us that time is money, and in our industry that is certainly the truth. Bearing that in mind, we need to consider our time when pricing cocktails. Owners and operators need to be sure that they are being paid for their time, an invaluable resource.

Eliminating Tips, Part III

In the third and final installment of our three-part series on the implications of tip elimination we apply existing research and information, original research, and lessons learned from assessing the implications of eliminating the tipped wage.

Eliminating Tips, Part II

In part two of Brian Warrener's three-part series on the elimination of the tipped wage, the feelings and attitudes of servers and their managers are revealed and analyzed. Their opinions gave the researchers the best information about the future of this approach to hospitality work.

Eliminating Tipping, Part 1

Motivated by the news that Danny Meyer eliminated tipping at 13 of his NYC restaurants, a comprehensive study of server, manager, owner and operator attitudes towards tipping and its elimination has been conducted by Brian Warrener and a colleague. This is the first installment of the results of their study of this divisive topic.

Creativity & Control

Owning and operating a bar requires the right balance between policies, procedures, and encouraging creativity. Operators who implement tight controls may need to consider loosening up a bit for the sake of building a creative environment.

Future of Flavor Trends

Brian Warrener was given the opportunity to moderate a panel of his former students at the 2016 Nightclub & Bar Convention and Trade Show in Las Vegas. The panel, made up of 4 Johnson & Wales University alumni, discussed the current state of our industry, as well as the trends that are on the horizon.

What's Your Product?

Let's be blunt: our industry is hard. We deliver a mixed product each and every day because our product is a combination of both goods and services, the most difficult type of product to manage effectively.

The Death of Craft

Dale DeGroff points to the late nineties as the birth of the craft cocktail movement. Brian Warrener says that not only is the craft cocktail movement a fad that became a trend, the trend is finally dead. What do you think?

You Screwed up! Now What?

It's an inescapable fact: you're going to make mistakes. The bar business very likely experiences more mistakes in a more frequent manner than most other industries. Brian Warrener will teach you how to plan for failure in order to succeed.

Eliminate Tipping?

Compensation from tips has long constituted the bulk of pay for the food and beverage industry. Here are some considerations to help you decide if we are about to see the end of tipped wages and what it means for you.