Does your staff know how to tactfully cut someone off? Does your staff know when to? ABC Consulting has online training that addresses this. There is another solution; do you know what that solution is? Serve your clients Mocktails. We’d like to introduce our Guest Blogger: Kari Schwear of GrayTonic.
Move out of the way, alcohol! A new vehicle is gaining rapid speed and it’s called “The Sober-Curious” Train! As millennials age and Gen X get wiser, the “need” to drink at every possible opportunity is coming to an end. This is welcoming news for all.
Why?
Keep reading…
Sober bars are becoming the latest trend and for good reason. Not everyone likes to drink alcohol or has the ability to drink. Think about pregnant moms, people that have religious beliefs or someone that is on medication. How about the professional that has an early meeting? The athlete that is competing?
It’s not just for the recovery crowd, as one might presume. It is for anyone that is practicing mindful drinking or that are “sober-curious.” Not every city is up to snuff quite yet on sober bars, but they’re coming! For now, the restaurant industry needs to pay attention and be on high alert. Restaurant owners, that means you! If you aren’t offering non-alcoholic beverages outside of juice and soda as an alternative, you are missing out. But wait! Think you can’t make good money on these drinks? Think again.
Here are 7 reasons you need to integrate a mocktail/non-alcoholic list:
- If your bartenders can craft a great cocktail, they can craft an even better mocktail. The best part? You can charge top $$. Patrons are willing to pay $5 to $12 for a signature drink. The better the drink, the more you can charge. Pretty cool, right?
- Are you barely meeting your food to liquor ratio? This will increase the percentage AND add to your bottom line. A win-win!
- You have 90% of supplies already on hand. You might consider adding in thoughtful garnishes such as herbs and seasonal fruits. Think lavender, hibiscus, rosemary, berries, fresh ginger, and basil to name just a few.
- You will be known as the restaurant that doesn’t leave anyone out. Trust me on this, if you offer a list, you will have happy customers. Be creative with names for the drinks to include the mommas to be, the early morning riser, the athlete, etc. The more creative, the better!
- The service staff will appreciate having an alternative to offer the patron that has had one-too-many. This alone is worth creating a list!
- You are aiding the millions of sober-curious peeps out there to feel like they have a voice, a choice and are being heard. This trend is NOT slowing down.
- You want to be the cool place to go, the rad restaurant! Don’t miss this train. It’s rolling. Your food is tasty but it’s the overall experience that makes you “good.” Be ready to give a GREAT experience.
Beer companies are getting in the game too. They are realizing the market is calling for a change. Sales are rapidly increasing and profits are being made.
Some examples of N.A. beers to consider at your establishment: Becks, Buckler, O’Douls, Claushaler, St. Paulie’s girl, Coors, and Kaliber.
Wine companies are also jumping in to capitalize and offer their alternative. The wines have been “de-alcoholized” by a specialized process.
A few leaders in this arena: Ariel, Sutter Home, St. Regis and FRE.
Don’t miss this wave of reality. The last thing you want is to have a patron frustrated or feeling that you didn’t care about their needs. You have nothing to lose and EVERYTHING to gain.
Don’t know where to begin? No problem! There are a gazillion ideas and photos on Pinterest to choose from. You will find everything from high-end crafted mocktails to smoothies for the kids. The idea is to find recipes that match your branding and identity. Easy peasy; now give it a go!
Happy crafting and counting your way to the bank. Cheers!
Author: Kari Schwear, founder of GrayTonic and the Question the Drink℠ movement. Empowering others to question their relationship with alcohol, specializing in gray-area drinking and the sober-curious.
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