If I may ...
One MUST also factor into the equation that liquor boards now require there be a certain ratio of (real prepared) foods sales to liquor sales. Pretty sure ratios vary from county to county, I think. But, and however, this requirement, (which is always inspected by liquor boards to be used and verified), [free salted peanuts sitting atop the bar don't count], can be an absolute detriment to a hole in the wall type establishment. Betting that is the main reason there aren't those local bars anymore where blue collar men would just quench, tell their stories, and possibly settle a score/grudge, or two, on the premises, with both back to the bar stool afterwards, after a long day's work on the water, the farm, building things, etc.. To afford to install a proper health department regulated kitchen and associated food grade appliances, grease traps and upgraded septic systems, and annual inspections, would be cost prohibitive for many. It is the goody two shoes control freaks that know better than everyone else sitting on liquor boards that caused the unnecessary closures, aside from retirements, and possible fiscal and business mismanagement.
In addition, any grandfathered business, would lose that grandfathered status after a sale or transfer of such a business, along with necessitating a transfer request for the liquor licence, or the need to apply for a new liquor licence, and the need for the updating of the business to current codes. There now are also requirements for bars to have a written and submitted "security plans" and operational plans. Every employee that makes/mixes or serves alcohol must get an Alcohol Seller-Server Training & Certification. It is not as easy as it once was to just operate a bar business as it was in the good 'ole days. Regulations, micromanagement, and do gooders, aka government, killed the local hole in the wall bar. Because now bars, must now be restaurants also.
So
@OccamsRazor. Here is the answer to your inquires.
