As the evenings get colder and people spend more time indoors, what we drink and how we serve it is changing. For hospitality entrepreneurs, this is the time to anticipate what will soon be popular. These are the first three trends you can start working on right away.
1: Sober Curiosity & Mid-Strength Drinks
Guests are less likely to want strong (or alcohol), but want something special. Think low-alcohol cocktails, mid-strength wines or spritz variants with less alcohol. Non-alcoholic drinks are growing not only in number, but also in quality and appearance. What you can do: add nice non or low-alcohol alternatives with the same presentation as alcoholic drinks: good glasses, eye-catching descriptions, nice packaging. That way, you maintain your margin in that category too.
2: Warm, Comfortable Flavours & Nostalgia
With cold weather, guests want warmth, recognition and comfort. Think drinks with spices like cardamom, cinnamon or nutmeg; hot chocolate with a twist; autumn cocktails with pumpkin, apple or pear. Flavours from childhood (toffee, marshmallow, caramel) are also making a comeback. What you can do: develop a seasonal cocktail or special with recognisable flavours (but with your own twist). Promote hot drinks or “winter special” on the menu and via your socials.
3: Functional & “Feel-Good” Drinks
Health, balance and well-being are playing an increasing role. Functional drinks with adaptogens, minerals or soothing ingredients are gaining ground. Less sugar, more natural flavour. What you can do: select drinks that give “something extra”: think kombucha, herbal infusions or mocktails with health benefits. Put these clearly in the menu with a short explanation.
Conclusion part 1: Guests are looking for balance this season: less alcohol, more comfort and extra perks. Make sure your menu responds to that and you will be instantly distinctive.
Besides alcohol-free and feel-good drinks, there are two more clear trends that will define the season.
4: Cocktails & Drinks with Umami/Savoury Twist
Not everything has to be sweet or fruity. More and more guests are curious about complex, savoury notes: umami, herbs, spices, even kombu or miso in cocktails. What you can do: experiment with spices, bitters or kombucha as a mixer. Let your team taste and prepare them to surprise guests.
5: Local & Authentic Origin Stories
Guests are curious about provenance and makers. Local and authentic is gaining ground:
smaller wineries, local brewers, producers from the region.
What you can do: collaborate with local producers and tell their story on your map or
socials. A guest would rather buy a bottle with a face than an unnamed brand.
Conclusion part 2: Experience, presentation and story are the keywords for this season. With strong visibility and authentic brands, you will make a difference and get more out of the same guests.