The only way to make decent money in the drinks business – whether you distil it, sell it, wholesale it or serve it to customers or guests – is to be an absolutely penny-pinching maniac, earn modest margins, expand your business so you have economies of scale and tell a nice story about a fine product in an attractive bottle, sold for the right price and in the right way, to anyone who’ll listen.
Month: January 2012
Sydney is still growing with the recent opening of Bar100 down The Rocks end of George Street. Set in a heritage styled building that dates back to 1856 owner Charif Kazal said that the new haunt will be showcasing cutting edge food, entertainment and drinks in a world class venue.