Friday, May 15, 2020 www.nabca.org

TODAY’S HIGHLIGHTS

• Liquor license exception expires midnight May 15 • Barr’s legislation enables U.S. bourbon distilleries to produce much-needed hand sanitizer • Your Surname May Determine When You Can Buy Booze • ‘Ready to drink’ booze is winning the stay-home drinking game • As reopening approaches, some Louisville restaurants struggle to meet guidelines, find PPE

NABCA News

NABCA launches a COVID-19 Resource page. It includes interactive dashboards which includes state actions to lessen the spread of COVID-19 and policy changes that effect on- and off-premise retail operations, as well as additional information.

Visit NABCA’s website for more information

TTB NEWS

NEW COVID-19 PAGE ON TTB.GOV You can now find all of TTB’s COVID-19-related news and guidance in a single location. Check the page frequently to find new or updated information to help you and your business respond to the COVID-19 national emergency. https://www.ttb.gov/coronavirus

NABCA WEBINAR

Women. Alcohol. Health. - From Blackouts to Breast Cancer. webinar is now available on our website. Visit www.nabca.org/Resources/Webinars

CONTROL STATE NEWS

VA: Virginia ABC accelerates approval process for restaurants serving alcohol outdoors

WHSV By A.J. Nwoko May 14, 2020

RICHMOND, Va. (WWBT) — After weeks of economic burden from statewide COVID-19 restrictions, the Virginia ABC announced Wednesday that it will be accelerating the process for licensees to receive approval for temporary outside dining areas.

It’s required by law that restaurants must have a separate license to serve alcohol outdoors. Restaurants looking to take advantage of the expedited services must have written approval for temporary outside dining from their local government and must provide a diagram of the outdoor dining area to the Virginia ABC

Once the state agency receives those items, restaurants, if approved, may begin serving alcohol outdoors.

The outdoor dining must be within 100 feet of the restaurant in question and adequate tables and chairs must be provided.

Other guidelines approved restaurants must follow include using the area for the selling and consumption of alcohol only between 6 a.m. and 11 p.m. unless further limited by authorization from a local government. Areas used after sunset must be well lit and lighting should be sufficient for eating outdoors and determining a customer’s age and sobriety.

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Under the expedited services, each restaurant approved must have its own exclusive outside dining area. and cannot share their space with another restaurant or business.

Licensees located within northern Virginia, which will not enter Phase 1 of Virginia's reopening plan until two weeks after the rest of the state, will not become eligible for the expedited service until they enter Phase 1 on May 29.

For more details on Virginia ABC’s expanded services click here.

WY: Liquor license exception expires midnight May 15

Douglas Budget May 14, 2020

Restaurant and Bar & Grill license holders will no longer be able to sell packaged beer and wine to go starting midnight Friday May 15, according to Kelly Hunt, a senior agent with the Wyoming Department of Revenue's Liquor Division.

Gov. Mark Gordon's third continuation order allowing an exception to be made to state law allowing the sale and consumption of alcohol only on the premises of the business will expire, bringing rules back to what they were prior to the pandemic.

Gov. Gordon's fourth continuation order allowing many businesses to open as long as they follow government guidelines and restrictions will begin May 15 and continue until May 31, unless it is revoked or extended by the Wyoming Department of Health.

LICENSE STATE NEWS

KY: Barr’s legislation enables U.S. bourbon distilleries to produce much-needed hand sanitizer

The Ripon Advance By Ripon Advance News Service May 14, 2020

The nation’s bourbon distilleries would be able to quickly produce hand sanitizer under legislation introduced on May 8 by U.S. Rep. Andy Barr (R-KY).

“I am so proud of our distillers in Kentucky who stand ready to provide their skill and expertise to produce hand sanitizer, which is a simple but critical line of defense against this virus,” Rep. Barr said.

The congressman sponsored H.R. 6737 to amend the Internal Revenue Code of 1986 to exempt distilled spirits plants from denaturing requirements with respect to hand sanitizer produced to help combat COVID-19, according to the text of the bill. U.S. Sen. Rand Paul (R-KY) on May 6 introduced the companion bill, S. 3618, in his chamber.

“Unfortunately, bureaucratic red tape in Washington is keeping our distillers sidelined in the fight against this virus,” said Rep. Barr.

During a public health emergency, the proposal calls for eliminating the U.S. Food and Drug Administration’s (FDA) requirement that the alcohol in hand sanitizer be denatured.

The Coronavirus Aid, Relief, and Economic Security (CARES) Act changed the law to allow the creativity and innovation of the private sector to contribute to the fight against the current pandemic without having to incur the burden of the federal excise tax, Rep. Barr explained.

“But because the FDA continues to stand in the way, I am introducing this legislation to permit our distilleries to manufacture undenatured alcohol exempt from federal tax during this emergency, which would significantly increase our nationwide supply of hand sanitizer,” he said.

The Kentucky Distillers’ Association supports the proposed bill. “We appreciate Congressman Barr’s leadership in helping our distillers and the people and businesses of Kentucky with this desperately needed change,” said Eric Gregory, president of the Kentucky Distillers’ Association, who added that requests for hand sanitizer have been pouring in.

MO: Buying to-go order of alcohol from a restaurant could be permanent

Ozarks First By Frances Lin May 14, 2020

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SPRINGFIELD, Mo. — You’ve been allowed to buy alcohol from your favorite restaurant in to-go cups during the pandemic.

Now some Missouri lawmakers want to make it so that you can do that forever.

Senate Bill 600 allows businesses with a liquor license to sell alcohol in a container other than the original packaging in other words a to-go cup.

The original order allowing this was set to expire Friday, May 15. So, what is happening with the order now?

The state now extended it another 30 days to June 30. The initial idea was to give restaurants one more way to make money while being shut down due to COVID-19.

The Missouri Division of Alcohol and Tobacco control says it’s against the idea of to-go alcohol but didn’t give us a reason why.

We also asked the Springfield Police Department.

A spokeswoman said the department hasn’t seen any effects since restaurants have been able to sell alcohol to-go.

Director of marketing at Big Whiskey’s Joy White says they are very happy about this.

“Right now, with everyone taking a hit, any way to increase revenue is a good thing for us,” White said.

Being able to sell alcohol to-go not only helps with social distancing but their businesses as well.

“I think that if businesses certainly can keep the consumer, keep themselves safe, then I don’t see anything wrong with it,” Nick Russo with St. Michaels restaurant said.

The bill is still making its way through the Missouri Senate.

CA: L.A.’S First Legal Liquor Store on Wheels Will Be Selling Booze on the Streets Starting Next Week

L.A. Taco By Javier Cabral May 14, 2020

Can a traditional liquor store in one of L.A.’s most notorious barrios offer higher-quality (and higher-

priced) artisanal-craft products without alienating their old-school Latino customer base?

Yes, and in the case of Sara’s Market in City Terrace, you can be so successful at it that you can expand the concept into L.A.’s first barrio liquor store on wheels—complete with booze.

Starting Monday, the neighborhood institution will start taking their ‘hood-beloved goods and truly people-first tiendita philosophy on the road via their panel van-turned Sara’s Market On the Go mobile liquor store.

“We hear people tell us all the time, ‘Oh we love what you guys are doing but we don’t want to drive to East L.A. and City Terrace, it’s too far! So this is our way to expose ourselves to different areas around Los Angeles,” Steven and Sara share with L.A. Taco over the phone, completing each other’s sentences and even saying the same words at the same time because they are so excited about it.

Not even 24 hours after announcing that Sara’s On the Go was officially taking orders online for their first day out in the streets next week, the online orders started to come in. They have about a dozen already.

“Think of the pop-up model for food, but for a liquor store,” Sara adds for a comparison. She informs L.A. Taco that they are considering popping up alongside some pop-up taquerías and other food vendors to create an impromptu food and drink community on the spot.

Their model will be cashless right now due to COVID-19 and provide the transaction as contact-free as possible. Customers will have to purchase their goods beforehand online on their website via Toast. However, Steven and Sara do share that they plan on having a few extra goodies available for walk-up customers walking by to purchase via mobile cashless Apps like Venmo and Paypal.

Whether its a bag of Springfield pinto beans or handmade Toluca-style chorizo verde, a Modelo tallboy or a bottle of Pliny the Elder or a refreshing natural wine founded by comedian Eric Wareheim, the Sara’s Market experiment is proof that despite the polarizing conversation around gentrification in Los Angeles, it is possible to delicately balance both kinds of customer demographics and be profitable.

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As independent business owners themselves who know firsthand the difficulties associated with running a liquor store in urban areas of Los Angeles, Steven and Sara share that they also are going to be extra mindful of the proximity of nearby convenience stores as they decide their future pop-up locations. “I would hate it if someone did that to me!” Steven chimes in. As for the first round of tour stops, the couple is considering Long Beach and Hollywood, “but definitely not Silver Lake.”

INTERNATIONAL NEWS

South Africa: Your Surname May Determine When You Can Buy Booze On the Tuesday and Thursday of such first week: Only customers with surnames N to Z will be permitted to purchase liquor.

Tech Financials By Gugu Lourie May 15, 2020

Most of South Africa may be moved to Level 3 of lockdown, which would allow for the easing of some restrictions and enable bottle stores to sell booze.

Under level 3 regulations, the sale of alcohol is allowed between Monday and Wednesday and from 8am to noon.

However, an independent liquor store organisation has warned that this will inevitably create “a pressure-cooker situation where customers will stand in massive queues in the streets, and will boil over into frustration and even possible violence and looting.”

In a submission to the government, the Liquor Traders Association of South Africa (LTASA) proposes the opening of bottles stores fom 9am to 6pm on Monday to Friday, and from 9am to 4pm on Saturday. “This will reduce pressure,” argues LTASA.

Furthermore, LTSA said this would spread demand and allow for a gradual but consistent supply.

“This will also reduce congestion and the potential associated risks to employee and customer safety. This would also provide adequate time for employees to receive stock, repack shelves, and receive and prepare call and collect orders whilst

also attending to the required health and safety protocols.”

LTSA also proposes steps to be taken to manage the anticipated (expected) surge in demand by the public on the resumption of the sale of liquor.

In the first week of re-opening:

• All customers to present ID for security to check

• Surnames A – M: Allowed to shop first Mon & Wed,

• Surnames N – Z: Allowed to shop first Tues & Thurs

• Everyone: Allowed to shop Fri and Saturday

• Additional security to check ID’S, allow access and manage to queue.

• Full staff complement (excluding staff over 60 years old and those with COVID-19 comorbidities) to manage the initial surge in demand. Reduce thereafter.

The organisation also proposes restrictions on quantities of liquor products that any customer can purchase:

Alert Levels 4 and 3: Each transaction is limited to a maximum of 5 items selected from the following categories:

• 1 tray of beer or Ready to Drink convenience packs (24 cans or bottles)

• 1 crate of beer or ready-to-drink large packs (12 bottles)

• 1 box of wine or sparkling wine (6 bottles)

• 1 unit of box wine (1 box)

• 1 bottle of spirits, liqueur or fortified wine (1 bottle)

Any combination of items can be purchased, but no more than 5 items in total (being either five items from just one such category or one or more items from any or all of such categories provided that no more than five such items in total may be so purchased).

“We believe this proposal will allow another sector of the economy to open, saving jobs and providing

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significant tax income to government,” argued LTASA.

“We do not support any easing at this stage on the on-consumption sale of liquor by restaurants, taverns and other retailers to the general public. Sales at such venues would lead to gatherings of people and defeat the purpose of social distancing.”

Australia: The Northern Territory's pubs have all opened for business again. Here's when the rest of Australia can return.

Business Insider By Jack Derwin May 15, 2020

While the rest of the country lays out a staggered and staged return to normality, the Northern Territory is getting ready to celebrate its newfound status as “the safest place in Australia”.

On Friday, the territory’s premier – albeit only – newspaper The NT Times heralded the Top End’s reopening of pubs as a “historic day”.

“For the first time in 53 days Territorians can go back to the pub from midday for a few beers and a chicken schnitty (without a stupid 10-person rule). Why? Because we’re the safest place in Australia,” its editors crowed from its front page this morning, putting its proclivity for crocodiles, snakes and storms aside for a minute.

If the picture of a stein over-floweth with beer didn’t tip you off, perhaps the inclusion of a 16-page wrap of the best territory pubs and cut-out coasters speaks to just how totemic bars and pubs are in Australian society.

Promising to use the day to “rub salt into the wounds of peasant southerners”, this is how the Northern Territory’s restrictions now differ to the rest of the country.

Northern Territory

From midday on Friday, most Northern Territory businesses will be able to reopen including pubs, restaurants, cafes, massage parlours, nail salons and yoga studios.

Unlike in other states, there isn’t a restriction on how many patrons a venue can hold, although they will

still be required to buy a meal and will be ejected after two hours to make room for the next wave of punters.

New South Wales

Watering holes in the first state can technically open from Friday but only if they meet certain strict stage one conditions. Unable to open bars alone, venues may do table service for to up to 10 diners at a time as long as each has ordered a meal.

In other words, it’s unlikely many pubs will reopen just yet, until they can serve a more substantial cohort.

Victoria

Easily the strictest state, there’s no word yet on when Victorian pubs will open at all. Likewise, cafes and restaurants still can’t open for customers wanting to dine in but are operating takeaway service. A further review is expected towards the end of the month.

Queensland

Unlike others, the Sunshine state has made exceptions for those living in the outback with up to 20 people allowed in pubs, cafes and restaurant from Saturday. City pubs, cafes, and restaurants will meanwhile be able to serve 10 patrons, although like in New South Wales some are expected to remain closed until restrictions lift even further.

South Australia

As in the case of Victoria, no date has been set to reopen pubs with the state indicating it will wait until June to let patrons go back.

While cafes and restaurants can serve 10 people at a time in outdoor dining space but there’s to be no service of alcohol. Likewise, RSL halls can reopen but won’t allow bar or food service.

Western Australia

From Monday, Western Australian pubs, cafes and restaurants will be allowed up to 20 patrons at a time to dine-in. Like elsewhere, they will be required to buy a meal and follow the one person per four square metre rule. Likewise, gaming remains prohibited.

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Tasmania

Pubs and clubs will reopen for up to 10 people from Monday, again with a meal required to be ordered.

The ACT

From Saturday, all pubs, clubs, cafes and restaurants will be allowed up to 10 patrons, with alcohol permitted to be served alongside a meal.

Canada: Manitoba enlists 216 liquor inspectors, safety officers and other officials to enforce pandemic orders

Greatest enforcement capacity still rests with police, who have other duties to carry out

CBC News By Bartley Kives, Rachel Bergen May 14, 2020

Manitoba has added 216 provincial employees to the ranks of enforcement officers enlisted to enforce public health orders related to the COVID-19 pandemic — but the vast majority of the staff remain police officers who have other duties.

On Thursday, Premier Brian Pallister announced that liquor inspectors, public health officers, workplace safety inspectors, park patrol officers and Manitoba Agriculture staff will now help enforce limits on gatherings and other public health orders.

They'll join 2,819 city and provincial staff already engaged in this task. The vast majority of them are police officers who Pallister conceded have other duties to carry out.

"We all understand the police have many other responsibilities, in addition to dealing with those who aren't smart enough to understand that you have to social distance to protect yourself and others at this time," Pallister said during a conference call with reporters on Thursday morning.

Winnipeg police have only issued three tickets for pandemic violations since the second week of April, the Winnipeg Police Service stated in a press release.

The province has granted additional authority for enforcement because some Manitobans "refuse to be responsible enough to do the right thing," Pallister said.

Manitobans mostly have been following the rules, including not congregating in groups larger than 10 and physical distancing, but "some of us need reminding," he said.

Winnipeg Mayor Brian Bowman has complained the province was doing little to enforce physical distancing violations among large crowds, though the mayor noted provincial inspectors were doing a good job inspecting businesses within the city.

Bowman cited a rally on Saturday where demonstrators opposed to the public health orders gathered at the Manitoba Legislature.

Provincial officials can enforce the orders in public places within the City of Winnipeg, Pallister said. They'll be able to hand out fines, unlike city bylaw officers, who can only enforce violations in parks.

Bowman was "pleased" with the additional enforcement staff, communications director Jeremy Davis said in a statement.

The province will also recruit volunteers through its online volunteer website to educate the public about the health orders. They will pass along matters that need formal enforcement to the appropriate authorities.

These officials will complement the work of people who are already enforcing the public health orders, Pallister said.

Breaking the rules — which ban public and outdoor gatherings of more than 10 people, force some businesses to stay closed and require people in stores to stay two metres apart — can cost $486 for individuals and $2,542 for businesses.

However, "education is key" and the first goal of enforcement, Pallister said.

"Sometimes it's frustrating, but it's necessary to repeat messages even when they're fundamentally so important to many of us," he said.

"Some people just need to have a message repeated again and again."

In Winnipeg, people who want to report health order violations should call 311, not 911, police said.

Concerns about public gatherings in City of Winnipeg parks will be dealt with by either bylaw officers or

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city ambassadors. Police officers will assist if there are issues with non-compliance.

PUBLIC HEALTH NEWS

Researchers ‘cure’ hangover in largest study of its kind

MDLinx By John Murphy May 14, 2020

Everyone has a homemade cure for a hangover: A pot of coffee? A hot shower? A greasy breakfast? An assortment of B vitamins? 5-hour Energy drink? “Hair of the dog”? These might seem like ready solutions when you’ve got the “brew flu.” But, unfortunately, none have been proven to actually work.

“Hair of the dog” won’t help a hangover, but certain plant extracts will, researchers have found.

Now, researchers in Germany (Prost!) have reported in BMJ Nutrition Prevention & Health that a plant-based concoction of fruits, leaves, and roots may help to relieve symptoms of veisalgia (the highfalutin’ medical term for a hangover).

Based on this description, you might think that the study participants were given a hollowed-out coconut filled with exotic fruits and herbs. In truth, they were given a supplement dissolved in sugar water. In any case, the mixture included specific plant extracts, vitamins, minerals, and antioxidant compounds commonly believed to ease the physical and psychological symptoms associated with drinking alcohol.

The plant extracts included Barbados cherry (also known as acerola), prickly pear, Ginkgo biloba, white willow, and ginger root. The vitamins and minerals included magnesium, potassium, sodium bicarbonate, zinc, riboflavin, thiamin, and folic acid. The antioxidant compounds were steviol glycosides and inulin.

Vanquishing veisalgia?

In what they describe as “the first and probably world’s largest three-way, double-blind, randomized, placebo-controlled intervention trial on the nutritional efficacy of a food for special medical purposes (FSMP) in veisalgia,” the authors

undertook this study by first getting a lot of people drunk.

Not kidding. The researchers gathered 214 healthy adults in a well-lit room and let them drink as much beer, wine, wine spritzer, or “radler” (a mix of beer and fizzy lemonade, popular in Germany) as they wanted over the course of 4 hours.

Before the party—er, experiment—began, though, the investigators took blood and urine samples and measured blood pressure and body water content in each of the partygoers—er, participants.

Also, before the 4-hour “alcohol intake phase,” the researchers distributed 3 different premixed solutions to 3 groups of randomized participants. The first group received a mixture containing the plant extracts, vitamins, minerals, and antioxidant compounds. The second group was given a similar mixture of vitamins, minerals, and antioxidants but without plant extracts. The third group got only sugar water (placebo).

The researchers recorded how many and what kind of alcoholic drinks each participant had, and how many times each one used the restroom.

After the 4-hour drink-a-thon was up, the researchers gave each of the groups the same mixtures they had beforehand. Also, they took more blood and urine samples, and blood pressure and body water content measurements. Then, they sent the participants home to sober up.

The morning after

Twelve hours later, the participants came back and the investigators took the same samples and measurements. Participants filled out a questionnaire in which they rated how intensely they felt 47 possible hangover symptoms, such as headache, fatigue, nausea, dry mouth, restlessness, light sensitivity, dizziness, trembling, sweating, “fuzziness,” etc.

When the researchers analyzed the data, they found that participants reported wide variations in the intensity of their symptoms. But, only those given the full supplement of plant extracts, minerals, vitamins, and antioxidants reported less severe symptoms. On average, they had 34% lower headache intensity, 42% less nausea, 27% less

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indifference, and 41% reduced restlessness compared with the placebo group. They had no changes or reductions in any other hangover symptom, though.

Akin to the placebo group, the group of participants who were given the supplement minus the plant extracts had no significant reductions in any symptoms. This indicates that the plant extracts were largely responsible for the reduced hangover symptoms, the researchers concluded.

So, what’s in these plant extracts that give them the power to reduce hangover symptoms?

In previously published experimental studies, other researchers have found that the polyphenol and flavonoid compounds in each of the five plant extracts have been associated with reducing the physiological impact of alcohol. But it’s not clear how.

“The underlying mechanisms remain to be unraveled and surely need further investigation,” our German authors determined.

Dehydration and electrolytes

The researchers found a couple of other surprising results.

First, they saw no association between alcohol consumption and body water content, which indicates that drinking alcohol doesn’t necessarily lead to dehydration.

“Objectively, an increased intake of fluids simply causes an increased excretion of fluids,” the investigators wrote. “Thus, the hypothesis that alcohol-induced dehydration is a cause for the expression of hangover symptoms such as headache cannot be supported.”

Second, the group that received the mixture containing vitamins, minerals, and electrolytes, but no plant extracts, had no improvement in their hangover symptoms, which indicates that drinkers don’t suffer a loss of these nutrients when they imbibe.

“Thus, hemostasis of electrolytes and minerals might not be significantly affected by alcohol consumption,” the researchers wrote.

“[I]t seems to be clear that hangover symptoms are predominantly caused by alcohol and its metabolites,” they concluded.

INDUSTRY NEWS

‘Ready to drink’ booze is winning the stay-home drinking game

Detroit News By Amanda Schuster, Bloomberg May 14, 2020

While many Americans continue to live under some measure of quarantine, people have been drinking more at home. With restaurants and bars unlikely to reopen soon (if at all), and a near-guarantee of a second wave of COVID-19 infections, it seems the living room bar is here to stay.

During the third week of March which for many was the first week of lockdown U.S. alcoholic beverage sales spiked 55% compared with the same period last year, according to Nielsen.

Online sales of alcohol that week rose a tremendous 243%. A month later, web sales had risen a further 26%, and sales in all categories of beer, wine and alcohol continued to climb into May.

Spirits are the favorite, up almost 40%. Tequila and gin have been the top sellers, seeing a 75% jump in sales. However, there’s a third, big winner when it comes to lockdown drinking: pre-mixed or “ready to drink” (RTD) cocktails.

Riding the same wave that made hard seltzers and canned wines popular in 2019, it’s no surprise RTD cocktails are poised to become a top category in 2020 boozing.

While making a drink at a well-stocked home bar can be a joy for some, it turns out that others find happiness in popping open a single-serving can before the Zoom happy hour. And it’s cheaper, too.

“Millennials in particular are the perfect demographic for the RTD cocktail category,” said spirits industry consultant Robin Robinson,author of“The Complete Whiskey Course.”

He said “it’s the perfect storm of the drinks being on trend, generally low in carbs, easily obtainable, easily

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consumed, light in alcohol and they take a minimal effort.”

Spirits industry consultant Arthur Shapiro, publisher of the Booze Business Blog, reminds us that canned cocktails have existed since the 1890s with Heublein’s “ready made” alcoholic drinks for at-home drinkers. Post-Prohibition, pre-mixed cocktails got a bad rap for tasting cloying and synthetic. In the 1980s and 90s, malt-based wine coolers and Zima did little to improve that reputation.

These days, the top-selling brands still skew sweet and fruity and come in garishly bright colors, but Shapiro said the technology has evolved to make them taste slightly more sophisticated, especially when it comes to malt-based items.

According to 2019 Spirits Business analysis, popular offerings include Cachaa 51 Ice, Campari Soda, Blackjack Cola and el Jimador New Mix, as well as the 1990s stand by Jack Daniels Country Cocktails.

Plus, there’s the enduring Skinny Girl contingent and buzzed out RumChata FrappaChata fans. IWSR, meanwhile, points to White Claw Hard Seltzer and Mike’s Hard Lemonade as big sellers.

With so many flavors and products out there, “this gives consumers something new to try. It’s affordable 1 / 8sometimes as low as about $6 or $7 a 6-pack 3 / 8 and they don’t even have to think about mixing something as simple as a gin and tonic or rum and coke,” said Shapiro.

“It’s highly profitable for the companies who make them,” he adds.

And they’re easy to order. Companies such as Drizly or Minibar will have your boxed bar on your doorstep in two hours. The bigger home delivery companies stock them as well.

With the category’s rise in popularity, such premium brands as Cutwater Spirits, Old Hamer, Blue Marble, Hochstaedter, Cocktail Squad and LiveWire are jumping in to make the category a little more sophisticated. Some companies, such as Haus, are teaming up with the bar and restaurant industry to create charity RTDs.

But for most shuttered bars and restaurants trying to survive shutdowns by selling pre-mixed cocktails for

takeout, the RTD contingent is making a bad situation worse.

“The reality is, most people in quarantine don’t want to venture out just to pick up a cocktail at their local bar,” said Shapiro.

Drizly Group Expands Leadership Team with Executive Hires at Operating Companies, New Appointment to Board of Directors and Naming of General Counsel

Wine Industry Advisor By Press Release May 14, 2020

BOSTON, MA (May 14, 2020) – Drizly Group, parent company of Drizly and Lantern, the nation’s leading alcohol e-commerce marketplace and first on-demand cannabis e-commerce company in Massachusetts, respectively, today announced three additions to its leadership team. They are Cathy Lewenberg, formerly of CVS Health, who will serve as Chief Operating Officer at Drizly; Meredith Mahoney, a veteran of Wayfair, named President of Lantern; Deborah Poole, another Wayfair alumna, who has joined Drizly Group’s board of directors. The company also named in-house counsel Jaci Flug, a regulated consumer products legal expert, as General Counsel for Drizly Group.

Lewenberg most recently served as VP of Digital & Omnichannel Business for CVS Health. Her deep-rooted expertise in e-commerce and its synergies with physical retail, and her experience building supplier relationships, come as major assets at a time when Drizly is experiencing rapid growth. Prior to CVS Health, Lewenberg was a consultant for Bain & Company where she led e-commerce strategy, growth and customer segmentation.

Mahoney is spearheading Lantern, which started operations this spring and brings online ordering and on-demand cannabis delivery to certified medical cannabis patients in greater Boston, with plans to expand throughout the state and nationwide in both medical and recreational cannabis. She brings years of retail and e-commerce experience, having founded and led several portfolio brands for preeminent online retailer Wayfair before joining

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the fast-growing omni-channel beauty retailer Follain as President.

Poole, Drizly Group’s newest independent board member, has tenure scaling complex technology organizations, bringing a unique perspective to operations and people leadership as Drizly deepens its roots in alcohol e-commerce and branches into similar highly regulated categories. Since 2019, she has served as Chief Business Officer for WHOOP, a consumer tech company focused on wearables. That followed a nearly 10-year career at Wayfair, where Poole ran and scaled multiple business units ranging from the launch of Wayfair Canada to leading Wayfair’s global recruiting efforts.

Flug assumes the role of General Counsel for Drizly Group after serving as Drizly’s Vice President of Legal, Regulatory and Industry Affairs since early 2019, where she has been instrumental in helping the platform expand to new markets. Flug formerly served as General Counsel to the New York State Liquor Authority, where she advised the agency on internet sales of alcoholic beverages and third-party providers, and oversaw the state’s task force on alcohol-related e-commerce. Her opinions while she served in that capacity provided validation for Drizly’s business model in the company’s early days.

“Drizly is pleased to welcome such experienced leadership in a time of significant expansion within alcohol e-commerce as well as our entry into the cannabis e-commerce space,” said Cory Rellas Drizly Group CEO and Drizly Co-Founder. “To date, the Drizly Group has been focused on building the technology and regulatory infrastructure to bring alcohol online in a legally compliant and responsible way. As we expand into cannabis and with the addition of such talented executives in key roles, we are well positioned to build upon our market leadership.

Drizly, which has seen exponential growth in 2020, partners with best-in-class local and regional retailers to facilitate online shopping and on-demand alcohol delivery across over 200 markets in North America. Consumers can shop a wide selection of beer, wine and spirits offered by a variety of local retailers by visiting drizly.com or downloading the app. Retailers interested in offering on-demand alcohol delivery can visit joindrizly.com.

Lantern, which launched in Greater Boston this spring, brings on-demand medical cannabis delivery to the state of Massachusetts’s for the first time, with plans to expand across the state and nationwide. Patients can set up a Lantern account by visiting lanternnow.com and entering a state-issued medical cannabis prescription number, for access to the product offerings of licensed dispensaries in the patient’s area for delivery.

DAILY NEWS

Beer Before Liquor Never Been Sicker?

paNow By Michela Pantano, contributor for Ripleys.com May 14, 2020

“Liquor before beer, you’re in the clear. Beer before liquor, never been sicker.” Right? Maybe not. Does the order of your alcoholic beverage consumption have any impact on your next-day headache?

First, the Basics

On average, the liver can only process one standard-sized drink per hour—that’s twelve ounces of beer, one shot of hard liquor (1.5 ounces), or five ounces of wine. That “serving size” from liquor to beer is quite a leap. That’s because liquor makes blood alcohol levels rise quicker than a beer, which is why people who consume liquor get tipsy quicker than those cracking cans of the cold stuff.

Different types of alcohol contain different amounts of compounds called congeners. Congeners are the minor chemical constituents that give a distinctive character to a particular wine or liquor. Plus, they’re responsible for some of the psychological effects of spirits.

So, what do congeners have to do with the liquor before beer debate? Basically, drinks with a higher congener level—your darker beverages such as brandy, whiskey, rum, and red wine—will increase hangover symptoms. Mixing different alcohols with different levels of congeners can increase stomach irritation (AKA, make you “sicker”). With any alcohol you choose to drink, your inhibition decreases causing you to think you are able to drink more.

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Is It True?

There are many theories about where this “beer before liquor” phrase actually came from, but the most common hypothesis seems to stem from personal experience. Typically, people begin their evenings with casual drinks containing a lower alcohol content like beer or wine, and then make the switch to harder liquor if they continue their night out. As a result of this behavior, people often blame the “drinking order” for why they’re sick at the end of the night or terribly hungover in the morning.

Another theory is based on the idea that the high alcohol content of liquor is more likely to spike your blood alcohol levels in a short period of time, in comparison to beer. Finishing the evening with liquor after a few hours of drinking beer can push a person’s already elevated blood alcohol content over the edge, contributing to a hangover.

Despite these theories, what we do know for sure is that too much of any form of alcohol will eventually make you sick. It’s not what you drink, but rather how much you drink that will be the reason for your nasty hangover.

Just In Case…

If you do happen to find yourself in a “never sicker” situation, don’t reach for your favorite Starbucks drink. Instead, drink some Gatorade or a beverage containing electrolytes to counter the dehydration. Since coffee is a diuretic, it can actually make your hangover worse. Alcohol dehydrates you because your body stops producing the hormone that allows you to retain water, so it’s important to replenish your body with what’s missing!

As reopening approaches, some Louisville restaurants struggle to meet guidelines, find PPE

Louisville Courier Journal By Billy Kobin May 14, 2020

As some Louisville restaurants prepare to reopen outdoor seating areas and serve limited numbers of indoor customers later this month, acquiring personal protective equipment for staff and following the state's updated safety guidelines amid

the coronavirus pandemic is proving to be a challenge.

This week, Kentucky Gov. Andy Beshear released his "Healthy at Work" guidelines for restaurants ahead of May 22, when eateries will be allowed to reopen their doors at 33% capacity as part of Phase 2 of the state's reopening plan.

Kentucky's new restaurant requirements on personal protective equipment include guidelines on how employees should wear face masks and gloves as well as how hand sanitizer should be available in addition to handwashing stations and tissues.

And the state is asking restaurants to use disposable menus, napkins, condiments, table cloths and utensils "to the greatest extent practicable."

That last part got the attention of John Varanese, chef and owner of River House, 3015 River Road, and Varanese, 2106 Frankfort Ave., who pointed out that he doesn't picture his clientele using plastic cutlery to enjoy a steak, for example.

Varanese is also a state board member of the Kentucky Restaurant Association and said Beshear released the guidelines "without consulting us."

"We have some things we're concerned about," Varanese said. "A couple of things are overzealous, but for the most part, nothing is really out of line. It could have been worse."

However, Varanese said it could have just been a case of Beshear's administration not thinking through specific scenarios and how they will be "policed."

Varanese said he's been able to get nearly 100 masks for staff between his two restaurants, with a "staff member sewing more of them as we speak."

He's also acquired about 21 liters of hand sanitizer, but getting more is challenging, as prices are high and "none of our traditional wholesalers have it," Varanese said.

"I'm at a point where if I break even, that would be great," he said. "But bottom line, it's going to be challenging for a lot of people."

Helping ease some of the financial challenges that restaurants have faced while keeping residents safe

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during the pandemic is part of the motivation for the state's May 22 reopening plan.

Besides limiting the number of dine-in customers to 33% of each building's capacity, restaurants can offer unlimited outdoor service, as long as they follow social-distancing guidelines by keeping six feet of space between each guest.

Restaurants should also limit party size to 10 people or fewer, with only people who live in the same household allowed to sit at the same table, according to the guidelines.

"I know this isn't the capacity that our restaurants probably want," Beshear said earlier this month in reference to the 33% limit. "But the studies that we look at show that we have to be really careful about this step."

To help expand outdoor space in preparation for May 22, Louisville Mayor Greg Fischer announced Tuesday that the city is waiving application fees for outdoor seating permits as well as parking and landscape requirements.

The mayor added that Metro Council will soon take up legislation that allows restaurants "to serve alcohol outside and to use private property, such as parking lots, to extend their seating area."

Nichelle Thurston, owner of The Seafood Lady, which has a location on Fern Valley Road near Preston Highway, said "at first, it was a struggle" to obtain masks, gloves, hand sanitizer and Lysol sanitizer.

But Thurston said she was eventually able to find a source and get packs of three masks for $5 that she uses to help protect her 15 employees, who are currently working at the restaurant doing curbside and carryout service for its Florida-style seafood meals.

"Each person wears a new mask each day," Thurston said, so the costs add up andput a strain on a business that's already not pulling in as much as it would if it was operating a full capacity.

On Tuesday, Thurston ran out of Lysol spray while cleaning her Fern Valley Road location.

"I called Walmarts around the area, and no one had any," Thurston said. "So I'll look on the internet and

probably make some sanitizer so we can continue to clean."

Curbside and delivery service "has been great," Thurston added, but running out of things like crab legs, one of her top-selling items, and cleaning supplies has been "very hard."

Thurston said The Seafood Lady, which can only seat about 25 people inside its Fern Valley Road location, is leaning towards continuing with only carryout and delivery options for now, given the 33% capacity limitations.

The new requirements are meant to help but are not going to instantly solve the financial woes that eateries have faced during the COVID-19 pandemic, many restaurateurs said.

Stacy Roof, president and CEO of the Kentucky Restaurant Association, previously said that the association estimates that restaurant and foodservice industries lost $550 million in sales in April and that 80% of the workforce had been furloughed or laid off.

Still, the chance to reopen and serve more customers is positive news for restaurants, Roof said, although obtaining PPE is a new hurdle for some.

The association is encouraging its roughly 1,100 members around Kentucky to buy PPE from various members who produce and supply masks, gloves and sanitizer, Roof said.

Thermometers to use for employee temperature checks have been difficult to obtain, she added, but "everything else seems to be sourcing pretty well at this point."

Nancy Wuerth, co-owner of Mike Linnig's Restaurant, 9308 Cane Run Road, said the riverside seafood joint is preparing to once again serve customers outside in its large garden, which can seat over 500 people.

Wuerth said staff is well aware that social-distancing guidelines will prevent it from getting anywhere near capacity for now, but having enough hand sanitizer bottles outside in the spacious garden is its most paramount concern, she added.

As for PPE, Mike Linnig's ordered a thermometer about a month ago to check staff at work, Wuerth

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said, and they've also obtained masks and gloves as well as gallons of hand sanitizer for staff and customers through a vendor.

Wuerth said the restaurant has offered curbside service during the past few weeks and also accepted phone orders that are delivered through a front window at the restaurant. As for indoor service, Wuerth said Mike Linnig's, which has been in business since 1925, is not planning to reopen its dining room on May 22.

"We're going to get to that," Wuerth said of indoor dining. "We want to keep everybody safe, and we're working to continue that tradition (and) serve our longtime customers."

Healthy at Work Restaurant requirements

Here are some the guidelines restaurants must follow in Phase 2 of the state's reopening plan, which allows restaurants to reopen dining rooms at 33% capacity on May 22. For a full list of guidelines, visit healthyatwork.ky.gov.

Social Distancing requirements:

• Restaurants that have provided food and beverage service via curbside, takeout, and delivery services should continue to do so, to the greatest extent practicable, in order to minimize the number of persons in the restaurant.

• Restaurants should limit party size to 10 people or fewer. Persons not living within the same household should not be permitted to sit at the same table.

• Restaurants must limit the number of customers present in any given restaurant to 33% of the maximum permitted occupancy of seating capacity, assuming all individuals in the restaurant are able to maintain six feet of space between each other with that level of occupancy

• Restaurants should consider a reservations-only business model or call-ahead seating to better space households and individuals.

• Restaurants should use disposable menus, napkins, table cloths, disposable utensils, and condiments to the greatest extent practicable. Restaurants are encouraged to use electronic menus.

• Restaurants should provide hand sanitizer, handwashing facilities, and tissues in convenient locations to the greatest extent practicable.

Cleaning and disinfecting requirements:

• Restaurants should ensure workstations and seating areas are properly cleaned and ventilated.

• Restaurants should encourage employees to frequently wash their hands or use hand sanitizer, which should be provided by the restaurant.

• Restaurants must ensure cleaning and sanitation of frequently touched surfaces with appropriate disinfectants.

• Restaurants should encourage customers to use hand sanitizer or wipes prior to dining in the restaurant and immediately following their meal

Personal Protective Equipment requirements:

• Restaurants must ensure appropriate face coverings and other personal protective equipment is used by employees whenever they are near other employees or customers.

• Restaurants shall provide PPE at no cost to employees and should offer instruction on proper use of masks and PPE

• Restaurants should establish a policy as to whether to serve customers who do not adhere to the business’s policy on requiring masks while in common areas. While customers will have to remove their masks in order to eat and drink, restaurants may choose not to serve those customers who refuse to wear a mask while away from their booth/table (i.e. entering, exiting, going to the restroom) in order to protect their employees and other customers

• Restaurants must ensure, to the greatest extent practicable, that employees use gloves, along with any PPE normally used for routine job tasks, when cleaning equipment, workspaces, and high-touch areas of the business.

Training and Safety requirements:

• Restaurants must place conspicuous signage at entrances and throughout the restaurant alerting staff and customers to the required

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occupancy limits, six feet of physical distance, and policy on face coverings. Signage should inform employees and customers about good hygiene and new practices

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