In the late ‘90s, Houston restaurateur Benjamin Mason recalls being able to hang out all night at a bar, drinking with friends. At the end of the party, his bill would come out to $22, plus tip.
“A lot of bars now have embraced a luxury model to survive, but how many line cooks can afford more than one $20 cocktail?” says Mason, who owns Johnny’s Gold Brick, Winnie’s, and Starduster. “Hell, if I w...
The article presents a pattern of adaptation in the food and beverage industry in response to changing consumer behavior. The shift towards non-alcoholic options can be seen as a strategic move by operators to cater to a growing demographic of sober or moderately drinking consumers while also addressing financial pressures caused by rising operating costs and declining sales of alcoholic beverages.
However, it's essential to acknowledge the potential consequences of this trend on overall profita...