Rolling with the punches

ENAR

“Clubs and alcohol and such are always the last to be affected in times of crisis. In nightlife, you make the most money in one bulk — during the holidays and weekends — and it is sustainable for the subsequent period, while in restaurants you make the same amount every day and so are more vulnerable to slumps in business” Tony Habre, founder and chief executive officer of Add Mind “People are drinking less but are drinking better: when you start appreciating spirits, you’d rather have two good bottles instead of four average ones. This has to do with taste, selection and availability. they go a little bit higher in price but they get better quality” Wadih Riachi, general manager of Vintage Wine Cellar “We are looking forward and have a vision though the situation puts you on your nerves. But our clients keep us going: birthdays and weddings are