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NIH Publication No

It allows established restaurants that strictly meet physical and operational criteria to serve all types of liquor: a minimum indoor space (usually between 2,500 and 4,000 square feet depending on applicable local legislation), the capacity to simultaneously serve a minimum number of customers (between 150 and 200 patrons), and that at least 51% of their gross revenue comes from the sale of food and non-alcoholic beverages

10.1093/eurpub/ckaa145 [DOI] [PMC free article] [PubMed] [Google Scholar] 95.Kavousi M, Pisinger C, Barthelemy JC, De Smedt D, Koskinas K, Marques-Vidal P, et al