Just stop. It’s still alcohol. Don’t try to tell me the margins aren’t huge. I was a bartender.
Maybe for you, but not for me.
Our business operates within in the US, but outside of the mainland, in Puerto Rico: the market with the highest alcohol tax in the US (about $5/gallon), the highest logistical costs in the US (thanks jones act), and the highest costs to refrigerate in the US (craft beer requires consistent cold storage at 38F and PR has the highest electrical rates in the US), where the real unemployment rate is 25% (limiting your potential customer base), wages are absurdly low (there are attorneys who don't make $10/hr there, further limiting your potential customer base), we pay higher prices for delivery vans (40%+ more than CONUS), and the government requires physical inspection of all alcohol shipments (extending time in port, and costs to keep the container refrigerated while waiting). On top of this, we pay an additional 11.5% at the port based on the appraised value (not the declared value) and about 5% of our inventory is damaged in shipment and unsellable. And if the government takes too long to appraise, owing the the perishable nature of craft beer, we may have to sacrifice a shipment
And that isn't factoring in TTB costs or federal duties on international products we import.
Standard margin is 300-400%. Our margins are barely 100%, and from that, we have to pay staff, put gas in the vans, etc. If we mark up any higher, the products will be priced too high for consumers on the island.
And even then, we will not lowball our employees. We're conservative with hiring and we run a very lean business (we don't tolerate waste, and we don't put up with employees wasting time while on the clock) - but we pay them well, and are rewarded with low turnover.