• Beyond the Buzz – Embracing the Non-Alcoholic Beverage Movement in Restaurants

  • 2025/04/26
  • 再生時間: 23 分
  • ポッドキャスト

Beyond the Buzz – Embracing the Non-Alcoholic Beverage Movement in Restaurants

  • サマリー

  • In this episode of Restauranttopia, Dave and Brian explore the growing non-alcoholic beverage movement and why it's a must for modern restaurants. They break down the cultural shifts, customer expectations, and real profitability behind offering thoughtful non-alcoholic options. Learn practical ways to adapt your menu, train your staff, and create a welcoming experience for all guests—drinkers and non-drinkers alike.

    Key Takeaways The Cultural Shift Toward Less Drinking
    • Gen Z drinks 20% less than millennials.
    • Health, wellness, and cognitive performance are driving alcohol reduction.
    • Events like Dry January, Lent, and Sober October are more mainstream than ever.
    The Business Opportunity
    • Upselling non-alcoholic options can dramatically increase check averages.
    • Ready-to-drink non-alcoholic beers and specialty beverages are rapidly growing markets.
    • Properly curated non-alcoholic menus meet real customer needs without cannibalizing alcohol sales.
    • Train Your Staff for Inclusivity
    • Avoid shaming or awkward moments when guests order non-alcoholic drinks.
    • Present non-alcoholic options confidently alongside alcoholic beverages.
    • Create an experience where all guests feel welcome and cared for.
    Marketing and Menu Strategy
    • Be strategic in how you name and market non-alcoholic options (avoid terms like 'mocktails' that can carry a stigma).
    • Highlight non-alcoholic beverages as 'cognitive enhancers' or unique house specialties.
    • Promote non-alcoholic selections during prime times like January, October, and Lent.
    Profitability and Execution
    • Non-alcoholic beverages often offer higher margins due to lower product costs.
    • Execution and presentation are key—offer well-crafted, thoughtful drinks rather than sugary afterthoughts.

    Pro Tips
    • Use creative branding—think cognitive enhancers or wellness drinks rather than 'mocktails.'
    • Add a non-alcoholic section to your menu or have rotating non-alcoholic specials.
    • Stock premium non-alcoholic beers and spirits to meet rising customer expectations.
    • Train staff to suggest non-alcoholic drinks naturally, not as an afterthought.
    • Recognize that offering strong non-alcoholic options is good hospitality—and good business.
    続きを読む 一部表示

あらすじ・解説

In this episode of Restauranttopia, Dave and Brian explore the growing non-alcoholic beverage movement and why it's a must for modern restaurants. They break down the cultural shifts, customer expectations, and real profitability behind offering thoughtful non-alcoholic options. Learn practical ways to adapt your menu, train your staff, and create a welcoming experience for all guests—drinkers and non-drinkers alike.

Key Takeaways The Cultural Shift Toward Less Drinking
  • Gen Z drinks 20% less than millennials.
  • Health, wellness, and cognitive performance are driving alcohol reduction.
  • Events like Dry January, Lent, and Sober October are more mainstream than ever.
The Business Opportunity
  • Upselling non-alcoholic options can dramatically increase check averages.
  • Ready-to-drink non-alcoholic beers and specialty beverages are rapidly growing markets.
  • Properly curated non-alcoholic menus meet real customer needs without cannibalizing alcohol sales.
  • Train Your Staff for Inclusivity
  • Avoid shaming or awkward moments when guests order non-alcoholic drinks.
  • Present non-alcoholic options confidently alongside alcoholic beverages.
  • Create an experience where all guests feel welcome and cared for.
Marketing and Menu Strategy
  • Be strategic in how you name and market non-alcoholic options (avoid terms like 'mocktails' that can carry a stigma).
  • Highlight non-alcoholic beverages as 'cognitive enhancers' or unique house specialties.
  • Promote non-alcoholic selections during prime times like January, October, and Lent.
Profitability and Execution
  • Non-alcoholic beverages often offer higher margins due to lower product costs.
  • Execution and presentation are key—offer well-crafted, thoughtful drinks rather than sugary afterthoughts.

Pro Tips
  • Use creative branding—think cognitive enhancers or wellness drinks rather than 'mocktails.'
  • Add a non-alcoholic section to your menu or have rotating non-alcoholic specials.
  • Stock premium non-alcoholic beers and spirits to meet rising customer expectations.
  • Train staff to suggest non-alcoholic drinks naturally, not as an afterthought.
  • Recognize that offering strong non-alcoholic options is good hospitality—and good business.

Beyond the Buzz – Embracing the Non-Alcoholic Beverage Movement in Restaurantsに寄せられたリスナーの声

カスタマーレビュー:以下のタブを選択することで、他のサイトのレビューをご覧になれます。