Is your holiday beverage program making you money or missing the mark? Seasonal drinks are one of the fastest ways to raise check averages without increasing food costs. But only if you move past the predictable. This year, skip the tired mulled wine and build a program that delivers global flavors, modern execution, visual impact, and service-friendly speed.
Global Flavor, Local Profit
Guests want comfort with a side of discovery. Globally inspired drinks offer both, giving your servers built-in stories that practically sell themselves. Include spirited and zero-proof options to capture every guest. Turn to page 42 for bold, worldly beverage recipes.
Prep Once. Pour Fast
Holiday volume is no joke. Design your menu for speed and consistency:
- Batch syrups and mixers in advance
- Pre-portion cream blends in squeeze bottle
- Set up garnish stations with ready-to-go portion
- Keep builds simple: pour, top, garnish, serve
Presentation that Pays
If it’s not Instagram-worthy, it’s not working hard enough. Details like dried citrus wheels or cinnamon bark stirrers, available from European Imports, transform a $12 drink into a $16 experience.
Zero-Proof, Full Margin
The zero-proof segment is a growing, profitable niche. Attract the sober-curious with complex flavors, refined presentation, and thoughtful garnishes, and charge accordingly. A well-crafted program does more than accommodate non-drinkers—it brings them in. The kicker? Margins on mocktails often outpace cocktails.
Train to Upsell
Every interaction is a sales opportunity, but your team needs the right words. Give them stories, not just ingredients: “Our coquito is inspired by Puerto Rican holiday traditions—ours is house-infused with coconut cream and it’s incredible with our chocolate torte if you’re thinking dessert.” Confidence sells drinks. Storytelling sells experiences. And both drive higher checks and better tips.
