VinePair Podcast Have Bars Bought In Too Heavily to Non-Alc Programs?
Jan 22, 2026
The hosts dive into the debate over non-alcoholic cocktail programs in bars, questioning their profitability. They examine whether these menus cater more to industry peers and media trends than actual consumer demand. With a focus on pricing and the labor-intensive nature of NA drinks, they discuss the push from press and industry expectations. The conversation also highlights how a rise in sobriety can alter bar atmospheres. Finally, they suggest convertible cocktails as a potential solution for balance and profitability.
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Convertible Cocktails Solve Menu Clutter
- Convertible cocktails let bars offer the same choice with or without alcohol while keeping menus concise.
- Zach Geballe says convertibles simplify build and reduce menu clutter for both staff and guests.
NA Drinks Are Harder To Make Than They Look
- Developing serious non-alc cocktails is often harder and more labor intensive than spirit-based cocktails.
- Bartenders invest time but typically see only a handful of NA sales per night, so sales rarely reflect the effort.
Menus Reflect Bartenders, Not Customers
- Bartenders often project their own preferences onto menus, creating choices regular customers may not want.
- Adam Teeter argues coastal bartenders shape lists around what they like, not what most guests order.