As dining rooms were shut down in March, many restaurants found themselves with large inventories of wine, beer and liquor that they were not legally allowed to sell. The original administrative order helped ease that burden and open another possible revenue stream for restaurants. Many restaurants have taken advantage of the opportunity, offering wine at a discount, selling draft beer by the growler and preparing batched, pre-mixed cocktails to go.
Some restaurants are still in the process of deciding when and how they will reopen for on-premise dining. This extension gives operators the flexibility to continue operating on a takeout basis, as they have for the past two months.
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