Restaurants with liquor licenses can bank on 20-30% of their revenue coming from alcohol sales. When temporary outdoor dining ends, and capacities permanently decrease, an investment in a liquor license could be the difference between surviving and thriving in 2021 and beyond.

The spread of COVID-19 in 2020 left many California restaurants on a rollercoaster ride of closing, opening with restrictions, closing again, and opening again. By December we had netted out with restaurants offering takeout, delivery, and hosting guests in temporary tents spilling into parking lots and walkways.

As we look to achieve a new, consistent normal, restaurants will need to revamp their operating budget to account for a drastic change in sales. New research from Constant Contact found that 44% of consumers in a survey said local restaurants, markets, or grocery stores are the first small businesses they will head to in the next six months. Even with a surge in demand, restaurants will serve guests in lower capacities than 2019 and outdoor dining will be limited to locations with permanent outdoor dining space.

The only way for restaurants to increase their revenue will be to provide unique offerings to customers and find new, high profit margin revenue streams. Enter alcohol.

This white paper explores different opportunities you can take advantage of as a restaurant with curbside, dine-in, and outdoor space. This white paper also focuses on what you need to know about a liquor license, the different types available in California, and how to navigate applying for one. Download it free today.

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