Zero Proof, Maximum Profits

The market for non-alcoholic beverages and what food service operators need to know.

How do you know which food and beverage trends make sense for your business and which should be binned? If you’re looking for a profitable, popular, and growing trend, look no further than the mocktail.

Cocktails without booze hit the right note with many consumers. Crafted to taste like the real thing, booze-free cocktails swap alcohol with zero-proof rum, tequila, whiskey, or gin, or can be made with fruit juices and sparkling water. Entegra consulted its culinary services team to find out if the mocktail craze is going to fizzle out or continue to sparkle.

John Csukor, Entegra’s Head of Culinary, has developed clean cocktails and shared his advice. “The technique and craft that goes into preparing a great clean cocktail is beyond basic bartending. It takes skill and an understanding of balance, flavour, viscosity, and finish to create an excellent offering.” Csukor, along with his team of culinarians at The Entegra Performance Kitchen, work with F&B pros to create custom menus that align operators’ business needs with consumers’ preferences.

 

How can you use the zero-proof trend to boost your business?

• Focus on wellness ingredients like CBD, lavender or matcha to promote different aspects of health and peak your visitors’ curiosity.

• Experiment with crafting special flavour profiles.
• Create an experience in a glass with a beautiful presentation that stands out from what your competition offers.

"The clean cocktail movement is in high peak,” says Csukor, citing dynamic combinations of ingredients, experimentation, and innovation. “The drinks are gaining in popularity as adults seek alternatives due to health issues resulting from alcohol consumption and a general ‘better feeling’ the day after. They’re seeking longer, healthier lives and, as a more immediate concern, to drive safely home from social gatherings.”

A NielsenIQ study supports Csukor’s understanding of consumer behaviour and motivation, showing that 22% of consumers reported that they were cutting back on consuming alcohol and drinking less.

“If created with skill and creativity, these drinks fall into the same profit category as those with alcohol. The ingredients still cost a respectable raw cost per bottle, just like their liquor counterparts,” said Csukor. “It’s up to the mixologist to create compelling formulas, names and flavours that demand the selling price. Done right, the category promises the same profitability and revenue generation that the alcohol category has appreciated for a century.”

Interested in crafting clean cocktails for your menu or realising cost savings throughout your business? Contact us at info@entegraps.uk to get more information about putting Entegra’s purchasing power and business performance improvement solutions to work for you.