According to Shuckin’ Shack CEO Jonathan Weathington, current data shows that alcohol sales are 30% of the company’s revenues. He said those percentages are among the highest in the industry. Outback Steakhouse, in comparison, makes 8% of its total revenues from alcohol sales.

"Within the last six months, we are emphasizing bar sales more. I've always advocated that the bar drives the food business," Bill Bartlett, the brand’s Chief Operating Officer, said in the release. “It's the focal point of our restaurants. If we focus on elevating the bar experience, it will invigorate every part of a Shuckin' Shack visit.”

Bartlett pointed out that, historically, when alcohol profits increase, food sales also improve.

"Creating a community through a bar atmosphere is really critical to what we're doing," said Weathington. “There is a reason the bar is near the front door in almost every location. We do that intentionally because we want people to have that community feeling where you walk in, see people and sit down.”

Read the full article here at fastcasual.com.