Successful bars don’t have slim margins. Restaurants often have slim margins because of food waste, but bars have pretty good margins. There is very good profit on drinks: a 750 bottle of Tito’s vodka costs about $18 wholesale, provides 16 shots, at $5 per shot, that’s $80. Then discount 20% for spillage, that’s $64. Bartenders in the US make tips, so the hourly cost to the bar is pretty minimal, but in Europe, everything is more expensive, but the ratios remain similar because a $5 shot in Europe would be €8, with no tipping, but roughly 20% of that price would go to the additional labor costs.
A well managed bar that keeps comps and spillage under control can make a very good profit, especially on soccer nights. Restaurants have very different economics because there are costs for the kitchen and other food waste. Anyone who has ever been in the restaurant business knows that the real profit comes from selling the drinks, not the food.