Best Practices for Trimming Alcohol Overhead in the COVID World

Restaurants have been quick to adapt to the changing COVID-19 environment by implementing systems that offer curbside pickup and delivery while aggressively marketing their local takeout and outdoor dining options. They sold wine bottles where possible and cocktails to go, a concept that was, until now, illegal in most states.  Now that the initial dust has settled, restaurants are starting to think long term again. Knowing that beverages offer the longest shelf life and highest margin, BevAlc is taking center stage for restaurants owners.

 Choosing a wine or spirit at a restaurant now has to mimic the feeling of choosing a vacation destination.

For Rustic Table, a restaurant operating within the hospitality focused district of Times Square in New York City, the impact of Covid-19 seems insurmountable. The neighborhood of ‘Hell’s Kitchen’, heavily relies on tourists and offices to maintain a once thriving day time business scene. Normally a vibrant spot for working…