Worcester Business Journal

wbjournal.com | September 27, 2021 | Worcester Business Journal 13 Drunk Driving in Mass. F O O D , D R I N K & B R E W E R I E S F O C U S WBJ WEBCAST SERIES WBJ WEBCAST FORUMS WBJ WEBCAST FORUMS WBJ WEBCAST FORUMS WBJ WEBCAST SERIES A WBJ WEBCAST SERIES A COVID AND BEYOND: COVID AND BEYOND: Survival to Recovery: Restaurants, Hospitality & Tourism OCTOBER 20, 2021 9:00 - 10:00AM • Zoom Virtual Forum Free. Pre-registration required. In a year that's challenged virtually every industry, the restaurant, tourism and hospitality industries have felt the economic brunt of the pandemic more than most. We've seen dedication, determination and pure grit from those struggling to survive. In this special session we'll spotlight stories of survival strategies and discuss what challenges and changes lie ahead. Panelists coming soon! For more info and to register: www.wbjournal.com/recovery Session Sponsor Build with Us. Grow with Us. gardnerma.com p 978.632.1780 • f 978.630.1767 • Chamber@gardnerma.com Why locate your business in Greater Gardner? Flexible and ready workforce More aordable residential market Excellence in healthcare and education Quality of life: attractions, dining, shopping, outdoor recreational settings Aordable commercial and industrial market rates Turnkey properties Pad-ready building sites Opportunity Zone availability Easy Route 2 Corridor highway access The Greater Gardner region of Northern Worcester County consists of the City of Gardner and 6 the surrounding towns of Ashburnham, Barre, Hubbardston, Templeton, Westminster, and Winchendon. Greater Gardner Chamber of Commerce 0-20 21-34 35+ All ages Male Female Massachusetts Nation 1.1 3.5 6.2 1.6 3.1 2 3.2 2.6 4.9 0.9 1.6 By age: By sex: Alcohol-impaired driving death rates, per 100,000 people Driving under Source: U.S. Centers for Disease Control & Prevention believe even with Happy Hour most customers would overindulge on the natural, biodynamic wines he serves, since he is dealing with a different customer base compared to a bar or pub. "It is more of a cultural thing, rather than slap a law on it," Forman said about responsible drinking. e Massachusetts Restaurant Association has not taken a public stance on either Happy Hour proposal, but historically the association has been against the repeal, said Clark. Most restaurants are not in favor of Happy Hour, he said, and they are especially against any time constraints and free drinks associated with the promotional practice. "A dollar on free drinks is a dollar not in their pockets," Clark said. It is a common misconception that restaurants would wholeheartedly support Happy Hour, but in reality eateries are concerned about undercutting themselves financially to keep up with the competition, liability of overindulging patrons, and public safety, said Clark. While he believes the current petition and bill are well-intentioned, Clark said encouraging patrons to frequent their favorite restaurants during slow times and weekdays is the most effective means of support. "I hope they don't do it because it just encourages people to get drunk," said Domenick, owner of Compass Tavern. Domenick first entered the restaurant industry a few years aer the ban was instituted, so he avoided the obstacles surrounding Happy Hours; however, he said his wife recalls the partying and fights that happened when customers got too carried away. He said aer 18 months of being locked down because of the pandemic, it is already a tenuous situation trying to control patrons looking for a good time. "ey are like caged animals," Domenick said. In September, a large fight broke out at 2 a.m. as patrons were leaving the Compass Tavern, and a U.S. Marine veteran was stabbed in the eye during the scuffell. e man is recovering, although may have permanent sight damage. Citing safety concerns, Domenick is very much against any bill or petition supporting Happy Hour. In addition to public safety and staff safety, Domenick said this will have a negative impact on restaurants who are already dealing with broken supply chains, inflation, and pandemic recovery. "I have absolutely no interest in giving product away at my cost and encouraging people to over-indulge," he said. If Happy Hour does pass, Domenick is afraid surrounding competition from other restaurants who may discount drinks will force him to participate in a practice he is against, in order to stay economically viable. Aer the pandem- ic, he said dealing with Happy Hour is another headache restaurants do not want, nor need, to deal with as they try to financially recover. "Believe me, alcohol is a dangerous drug. I've been serving it for 36 years," Domenick said. Percent of adults who report driving after drinking too much 2.5% 1.7% Source: Behavioral Risk Factor Surveillance System, 2018 W

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