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The alcohol crisis for restaurants
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The alcohol crisis for restaurants
People are apparently drinking quite a bit less, and this is a big problem for the bottom line at restaurants: Preparing food requires perishable ingredients and a large amount of labor, while alcohol is shelf stable and, except at the most dizzying heights of mixology, requires less work than cooking. As independent restaurants struggle with higher costs of all kinds — rent, labor, ingredients — the hollowing out of the most profitable part of…
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