What’s Pouring Now & Planning for the Seasonal Shift
As we move through another busy summer period in hospitality, operators are continuing to adapt to changing customer expectations and evolving drinks trends.While traditional favourites remain popular, guests are increasingly looking for exciting new flavours, premium experiences and healthier alternatives. Staying ahead of these trends can help drive sales but it is essential that these opportunities translate into profitable returns.
The Continued Rise of Low & No Alcohol
One of the biggest trends continuing to shape the industry is the growth of low and no-alcohol drinks.
Demand for premium alcohol free beers, wines, spirits and cocktails shows no sign of slowing, with customers now expecting a quality selection rather than simply a single alternative option. Venues that embrace this market are creating new opportunities to increase spend from customers who still want the social experience of going out while choosing not to drink alcohol.
Flavours Taking Centre Stage
Alongside the growth of low and no-alcohol options, fruit-led and globally inspired flavours continue to influence drinks menus.
Cherry, peach, tropical fruits, citrus and berry combinations remain popular across cocktails, spritz’s and premium soft drinks. At the same time, nostalgic flavours are making a comeback, with modern twists on familiar favourites creating memorable experiences for customers.
Global influences are also growing quickly, with ingredients such as matcha, yuzu and Asian-inspired flavours appearing more frequently on menus and giving customers something new to explore.
Planning Ahead: From Summer Trading to Autumn Menus
Before the busy season draws to a close, now is the time for operators to start planning for the months ahead.
As menus begin to transition towards autumn and festive offerings, reviewing your stock levels and purchasing strategy is essential. Avoid over ordering seasonal products that may become difficult to sell once customer demand changes. Careful planning now can help prevent unnecessary stock holding and protect cash flow.
Supplier prices continue to fluctuate, making regular purchasing reviews more important than ever. Through our partnership with The Full Range, we can help operators identify purchasing efficiencies across their supply chain, with many businesses achieving savings of 5–15% savings while maintaining product quality. An option to explore once the summer rush has settled before we being planning for winter months.
Don’t Forget the Fundamentals
Every new menu item should be:
- Accurately costed
- Correctly priced to market competition
- Reflected within your EPOS and stock systems
- Supported by a team that understands your most profitable products
Make sure your team knows which drinks deliver the strongest margins and encourage them to recommend and upsell these wherever appropriate.
Trends will continue to evolve, but the most successful hospitality businesses combine innovation with strong operational controls because – Innovation + Control = Profitability
By keeping your drinks offer and menu fresh, your purchasing competitive and your stock levels accurate, you can make the most of new opportunities whilst protecting your profitability throughout the year.
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