Picture a long narrow building with a nice wood bar with a brass rail bar on one side. Straightforward set up with hard liquor and a half dozen taps. No flatscreens, no stage, maybe room enough for a few tables and jukebox. Maybe a pool table, maybe not. No kitchen, no fryer. No real food sales. Peanuts or pretzels. Maybe some rustic salty bread made offsite. Very stripped down and basic.
With so many revenue streams stripped away (selling fries and Cokes to families, etc), what’s it take for a simple watering hole to turn a profit?
I love these old-school watering holes. Could a bar like this that specialized in craft beers and top shelf scotch and whiskey be viable? Is there room for a drinking man’s bar in 2012?