The Economist notes the surprising rise of “dry bars” in Britain, with three operating in London, Liverpool, and Nottingham and two more set to open soon:
Unlike many cafés, they stay open late. They emulate bars in other ways, with live music, comedy acts and films to pull in punters. When the lights go down and the DJ plays at Sobar, which opened in Nottingham in January, it looks like any city bar, hopes Alex Gillmore, the manager. Redemption misses the hefty profits made on alcohol, but temperance brings its own benefits. Business remains steady throughout the week rather than spiking at the weekend, says Catherine Salway, its founder. The absence of drunken, obstreperous patrons means that bouncers are unnecessary.
Sobar, like the Brink in Liverpool, is linked to a do-gooding drug and alcohol charity. But ordinary drinking dens are becoming a little drier, too, out of business sense rather than temperance principle. Pubs can make almost as much selling food as drink – and more are serving it. Both in pubs and at home, less boozy drinks are becoming popular. Total sales of beer by volume dropped slightly in the year to January, but those of the weaker kinds, with just 1.3-3.3 percent alcohol by volume, jumped 32 percent, according to Kantar Worldpanel, a market-research firm.
The Dish 