• The New York Times, Wednesday, September 28, 2011 10:15 AM

QSR chains like Starbucks, Sonic and Guy & Gallard, the New York chain - have been experimenting with adding alcohol to their menus. British chain Prêt a Manger is thinking of putting wine in Paris stores and Burger King last year began selling beer at Whopper Bars in the United States.

But some of the chains are finding that consumers don't think a value meal needs a good glass of wine. Not to mention the problems around permits, training a staff that has high turnover, slowing down service when IDs have to be checked, and finding a dedicated area for alcohol service. "Fast-food restaurants aren't set up to be bars," said David Henkes, who advises restaurants on alcohol sales at the consulting firm Technomic. "Based upon the amount of sales that most restaurants would get from alcohol, it's just not feasible for most restaurants to do it."

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