Building a no and low alcohol drinks list that sells

Author: FoodPeeps

More guests are skipping alcohol or drinking less, whether for health, driving, work or personal choice. Many venues still offer them little more than soft drinks and juice. That is a missed opportunity.

Give it the same care

A good no and low list should feel as considered as the cocktail list. That means proper glassware, garnishes and a name on the menu rather than a line hidden at the bottom. Guests who are not drinking still want to feel part of the occasion.

What to put on the list

•      One or two signature non-alcoholic cocktails made in house

•      An alcohol-free beer and an alcohol-free wine or sparkling

•      House sodas, shrubs or cordials using seasonal fruit

•      Kombucha or other ferments

•      A food-matched option for set menus or degustations

Alcohol-free spirits have improved a lot and can anchor a classic-style drink. House-made syrups and shrubs often give the best margin because the ingredients are cheap.

Pricing

Price on the skill and experience, not just the cost of ingredients. A well-made non-alcoholic cocktail can sit only a little below its alcoholic version. Guests are generally comfortable with this when the drink clearly has effort behind it.

Train the team

Staff should offer the no and low list naturally rather than as an afterthought. A simple prompt such as "we also have some great alcohol-free cocktails" helps guests who might otherwise default to water.