Chains don't reap the rewards of adding alcohol

09/27/2011 | New York Times (tiered subscription model), The

Beer, wine and cocktails can be lucrative for restaurants, but some quickservice chains that are experimenting with alcohol sales say it's more trouble than it's worth. Obtaining permits, training staff and preventing underage drinking can be costly, while most quickservice guests don't expect to imbibe with their meal, say some operators.

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New York Times (tiered subscription model), The

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