What people are saying.

  • “Bowman sees the classy NA drink’s price point as a potential boon for operators. “If you can charge $15 for a cocktail with no alcohol in it to a person who would have otherwise gotten a free glass of water, why wouldn’t you?” she said. “It’s a win-win, really. You turn a profit, and your guest gets to feel like they’re enjoying the whole experience.”

    — Back of House Article by Lexie Kaine Wainwright

  • “Offering a non-alcoholic wine at your hotel, restaurant, or establishment is a good strategic choice that can bring various advantages and contribute to your overall success.”

    — BevNet

  • “Establishments with robust non-alcoholic menus see a 20% increase in overall beverage sales. Mocktails and craft sodas boast the highest profit margins among non-alcoholic options.”

    — Entegra Data