[Conservative Vermont Vet]

Conversely, the subcategory of bars and taverns saw around a 4% decrease during that time, but Hanson notes that trend has been ongoing for many years.

Nice spin their Hanson.

No doubt another Nany-State, leftist Bureaucrat who has never held a real job in his life and knows 0 about the restaurant business.

Whereby the avg. profit margin on food is 8 - 14%, the avg profit margins on alcohol is 20 - 30%.

Thus if a restaurant has gross sales of say, $200,000 in food and an equal amount in alcohol, their increased profits of (Whoopee!) 1% in food = a WHOPPING $2,000....

...while their DECREASE of 4% profit in alcohol, = a LOSS of $8,000.

Does not take a math genius to figure out that $8,000 - $1,000 = a NET LOSS of $7,000, but hey, we are saving the chillun's health dontcha know?

[Drango]

Nice spin their Hanson. No doubt another Nany-State, leftist Bureaucrat who has never held a real job in his life and knows 0 about the restaurant business.

Seriously? Hansen is an employee of the Wisconsin Restaurant Association which knows the restaurant business inside and out. He speaks for the 5,000 members of the Association.