BYO licenceThe BYO boom in Victoria started slowly, but gathered momentum year on year, really hitting its stride in the early ‘70s. Being able to take your own liquor to restaurants suddenly made dining out a lot more affordable. And while the BYO licence arguably also meant that a lot of people opened restaurants who shouldn’t have, there’s no arguing with Stephen Downes’ assertion (in Advanced Australia Fare) that it led to the development of a “middle rank of restaurants of amazing diversity, quality and value for money”.