The VinePair Podcast: Do Restaurants Need to Rethink Their Revenue Ratios?

Alcohol sales had long been the backbone of the hospitality industry’s revenue — until recently. Last week, The New York Times published a report on the reversed revenue stream for restaurants. In the past, financially stable restaurants relied on a sales ratio of 60 percent alcohol to 40 percent food, but, as The Times reported, changing consumer habits have upended that sweet spot. Now, restaurants take in the majority of their income from food sales as alcohol purchases slide. The article The VinePair Podcast: Do Restaurants Need to Rethink Their Revenue Ratios? appeared first on VinePair.