Brian Warrener, CHE
Associate Professor | College of Business
Providence Campus
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:
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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