The often-ridiculed law that requires restaurants to sell a minimum dollar value of food based on liquor sales has shown extraordinary staying power, in part because a powerful beer and wine lobby opposes upsetting the status quo.
But one law based on House Bill 2293, could make things easier for restaurant owners who want to sell high-quality liquor by allowing restaurants to calculate their ratio based on the volume of liquor sold, not by the dollar figure as is currently done.