In an article published by QSR Magazine on January 31, 2017, Michele L. Stumpe provides insight regarding the challenges quick serve restaurants face when selling alcohol. "Bringing in alcohol is a relatively new thing in the fast-casual market so (a lot) of programs are in the pilot phase," explains Ms. Stumpe. "It’s really driven by the market, the difficulty in getting the licenses, and whether or not it makes the cost benefit analysis of bringing alcohol into the establishment."
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A Fast Casual's Guide to Selling Alcohol
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Michele Stumpe, a partner with Taylor English Duma who focuses on counseling fast casuals in the decision to serve alcohol, spoke with QSR about what brands should consider before popping the cork.
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