Dry no more: Longtime Buda business obtains alcohol permit

After 36 years in business, the owners of Casa Alde restaurant earlier this year decided now was the time to pursue an alcohol sale permit

By obtaining a beer and wine permit from the Texas Alcoholic Beverage Commission (TABC), Casa Alde got the green light to sell alcohol to patrons.  

Remy Fallon, co-owner and cashier at Casa Alde, said the restaurant caved in to customer requests to serve alcohol. 

“We saw the surrounding restaurants do really well when they started serving alcohol, so we took from that idea and hoped the same would happen here,” Fallon said.

The idea has paid off, as Casa Alde is seeing more business, Fallon said.  

But the business is also experiencing other changes after three decades of being “dry.” Extending business hours into the evening on certain days was one major change. 

J.R. Gonzales, Buda Area Chamber of Commerce (BACC) managing director, said the move by Casa Alde made “good business sense.” 

“By adding beer and wine to their menu, it will increase revenue and extend their hours to stay open during the evenings as well,” Gonzales said. 

Obtaining a beer, wine or liquor permit can be a process for small business owners, Gonzales said. Business owners who apply with the TABC go through background checks and must follow the rules and regulations for the specific license they are applying for. They must also follow rules and regulations regarding permits that are made by municipalities. 

According to the TABC website, those who apply for a permit to sell beer or liquor must be 21, be “of good moral character, a law abiding citizen” and reside in the U.S.

The process takes approximately 45 to 60 days, which can vary, according to the website. 

Even when a business owner receives the permit, Gonzales said, there is the added responsibility of the safety of the business. 

Texas’ Dram Shop law makes businesses liable if they sell alcohol to an intoxicated person or minor who causes death or injury to a third party as a result of alcohol-related car accidents and crashes. 

“Even though it’s an added plus to a business and restaurant, with that comes the responsibility and a certain degree of risk and liability.” 

Fallon said the restaurant’s staff is still getting used to being open on select weeknights and sometimes experience a few slow evenings during the week. 

For the most part, the business has received a positive response from customers. 

“Customers can still bring their own spirits if they wish since we cannot serve liquor,” Fallon said.

Mixed Beverage Tax Receipts for October 2016