A seismic shift is happening in the beverage industry: the growing popularity of nonalcoholic drinks. Experts predict that nonalcoholic drink consumption will rise by a third through 2026, driven by changing consumer preferences and wellness-focused lifestyles.

But capitalizing on this trend takes more than a token Shirley Temple on the menu. A successful nonalcoholic beverage program requires strategic planning, from thoughtful ingredient selection to creative marketing and proper pricing. Here’s how bars and restaurants can turn mocktails into a major revenue driver.

Nonalcoholic Drinks Are a Must

Several key trends are fueling the demand for high-quality, nonalcoholic beverages:

• The Rise of Mindful Sobriety: Consumers are drinking more intentionally, with 41 percent actively reducing alcohol consumption for health and wellness reasons.
• Gen Z’s Influence: Younger generations are redefining drinking culture, with 23 percent of Gen Z and 24 percent of millennials opting for nonalcoholic beverages more frequently than older demographics.
• Flexitarian Drinking Habits: Today’s consumers don’t fit neatly into ‘drinker’ or ‘non-drinker’ categories. Instead, 82 percent of nonalcoholic beverage drinkers also occasionally consume alcoholic drinks, and 41 percent identify as ‘substituters’ who opt for nonalcoholic choices in certain situations.

Top Tips for Crafting a Profitable, Crowd-Pleasing Mocktail Menu

A thoughtful approach to ingredients, pricing, and variety can make nonalcoholic beverages just as appealing—and profitable—as their alcoholic counterparts. Here’s how to create a standout mocktail menu that delights guests and boosts the bottom line.

1. Use High-Quality Ingredients

A great mocktail is more than just juice and soda. To craft a sophisticated nonalcoholic menu, consider premium ingredients such as fresh herbs, house-made syrups, cold-pressed juices, and botanical infusions. Using and promoting high-quality ingredients elevates the drinking experience and ensures that mocktails feel as indulgent and carefully crafted as any cocktail.

2. Offer a Balanced Variety

Your mocktail menu should cater to a wide range of tastes, just like your cocktail list. Offer a mix of bright and refreshing options, like citrus and herb-forward drinks, alongside richer, more complex choices that mimic spirit-forward classics. Having a diverse selection ensures that every guest—whether they’re avoiding alcohol for health reasons, personal preference, or simply looking for something new—can find a satisfying drink.

3. Get Creative with Presentation

Just because a drink is alcohol-free doesn’t mean it should look any less enticing. The visual appeal of mocktails plays a crucial role in their popularity. Serve them in stylish glassware, garnish with fresh fruits and herbs, and consider using fun elements like edible flowers, smoked salt rims, or even nonalcoholic foams to enhance the experience.

4. Price Them Properly

Pricing mocktails effectively can help ensure they contribute meaningfully to your revenue. While some guests may balk at paying the same price as a cocktail, pricing too low could undervalue the craftsmanship involved. Consider factors such as ingredient cost, labor, and perceived value. Many successful restaurants position mocktails just below their alcoholic counterparts, emphasizing their premium nature while maintaining profitability.

5. Train Your Staff to Sell Mocktails

Your team plays a critical role in driving mocktail sales. Ensure they are well-versed in the menu and can confidently recommend pairings with food items. By positioning mocktails as an elevated experience rather than a lesser alternative, staff can encourage more guests to explore these offerings. They’re also a great way to engage younger guests—kids love the fun flavors and creative presentation, making mocktails an easy upsell for families.

6. Tap into Wellness

Health-conscious consumers are a major driver behind the rise of nonalcoholic drinks. Highlighting the fresh, functional, and lower-calorie aspects of your mocktail offerings can attract a wellness-focused audience. Consider adding house-made kombuchas, adaptogenic elixirs, or fresh fruit-based options that align with this growing trend.

7. Leverage Technology for Better Operations

Creating an exceptional nonalcoholic menu is just one part of the equation. To ensure long-term profitability, having the right restaurant management software can be a game-changer:

• Monitor Inventory in Real-Time: Keep track of specialty mocktail ingredients, from exotic fruits to handcrafted syrups, so you’re never caught off guard by shortages.
• Optimize Pricing Strategies: Break down the cost of each mocktail to set profitable prices that balance guest satisfaction with strong margins.
• Analyze Sales Trends:Identify bestsellers and underperforming items to refine your mocktail offerings based on actual customer demand.
• Predict Demand More Accurately: Use historical data and trends to forecast ingredient needs, reducing waste and improving efficiency.
• Streamline Ordering and Reduce Waste: Automated inventory tracking and ordering help maintain smooth operations and minimize excess stock.

Elevate Your Mocktail Program for Maximum Impact

A well-executed mocktail menu gives restaurant operators the chance to increase revenue, enhance the guest experience, and stay ahead of the evolving beverage landscape. By focusing on quality, creativity, strategic pricing, and smart operational tools, restaurants and bars can build a nonalcoholic beverage program that drives both guest satisfaction and profitability.

Source: Joe Hannon, FSR