1. A Market on the Mend—And Booming
The global mocktail market is surging ahead. While RTD (ready-to-drink) mocktails were valued at $8.26 billion in 2023, forecasts predict they’ll more than double to $13.6 billion by 2032, with an annual growth rate near 9.6%
Another report projects the broader industry reaching $126 billion by 2031, expanding at ~8% CAGR . Clearly, mocktails are scaling fast—from wellness trends to revenue powerhouses.
2. What’s Fueling the Movement?
- Mindful Moderation & Health Focus
With Gen Z and Millennials leading the charge toward mindful drinking and sobriety, zero-proof options are becoming mainstream. Nearly half of Gen Z drinkers incorporating mocktails or non-alcoholic beverages in their nights out is fueling what’s known as the “zebra striping” trend—alternating between alcoholic and non-alcoholic drinks - Declining Alcohol Sales = Tailwinds for Mocktails
As alcohol sales plateau or dip—spurred by health concerns, inflation, and new habits—innovative establishments are boosting non-alcoholic drink offerings. Restaurants like Four Seasons in Philadelphia saw mocktail sales double within months of introducing dedicated menus - Creative Craftsmanship with Zero-Proof Spirits
The rise of premium, alcohol-free spirits (e.g., Seedlip, Lyre’s, Ritual) has empowered bartenders to replicate classic cocktails—just without the alcohol. Kombucha-based concoctions and fermented mixers have also surged → blending wellness and flavor
3. Why Restaurants Should Care
✅ Expand Your Customer Base
Mocktails draw in health-minded guests, designated drivers, drivers-to-be, expectant mothers, and abstainers. A survey shows 50% of consumers express interest in non-alcoholic cocktails—with 48% of Gen Z preferring mocktails to alcoholic drinks.
✅ Higher Margins & Incremental Sales
Non-alcoholic menus have proven lucrative. At upscale venues, mocktails range from 30–40% of beverage revenue. Better yet, lower ingredient costs and premium positioning can boost per-glass profits.
✅ Brand Differentiation
Curated mocktails show off creativity and inclusivity. Among Gen Z, 63% of bars now offer mocktails—and 60% of bartenders expect the category to grow. Crafting unique non-alcoholic experiences sets you apart in a competitive market.
✅ Social Media & Presentation
Stylishly garnished mocktails—kombucha fizzers, zero-proof spritzes—are visually compelling and highly shareable. Instagram-worthy mocktails help boost engagement and foot traffic
4. How to Tap Into the Trend
- Build a Stand‑Alone Mocktail Menu
Curate 4–6 well-crafted drinks using quality ingredients and zero-proof spirits—no soft-drink stand-ins. - Practice “Zebra Striping” Offers
Bundle deals: e.g., “Buy a mocktail, get 50% off a cocktail” to encourage pairing - Offer Flights & Experiential Tastings
Include mocktail flights alongside cocktail flights—guests love exploring. - Seasonality & Rotating Assets
Highlight fresh, seasonal flavors: citrus spritzers in summer; kombucha‑ginger blends in colder months. - Educate & Empower Staff
Train servers on ingredients, flavor notes, and zero-proof spirits to boost upselling confidence.
5. Success Stories
- Four Seasons Hotel Philadelphia: Saw mocktail sales double in under six months after launch
- Fine-dining Outlets: Non-alcoholic pairings rival wine pairings—enhancing service sophistication
- Bars Embracing ‘Zebra Striping’: At one Texas venue, designated drivers often order zero-proof versions of classic cocktails like Mojitos or Negronis
Conclusion
Mocktails have evolved from a “soft drink afterthought” to a robust, profitable, and trend-forward beverage segment. With strong consumer demand, elevated presentations, and margin-friendly economics, they’re rewriting the playbook of mixology and hospitality.
For restaurants: embracing mocktails means unlocking new revenue streams, broadening appeal, and future-proofing your beverage program.
Pro tip: Start simple—launch with 3–4 signature mocktails, promote them via social channels, and train your team to drive sales. You might just be surprised how quickly mocktails start outperforming cocktails.