Since the beginning of 2022, we have seen an increasing number of alternative drinks options coming into the market offering low- or no-alcohol variations of beers, wines and spirits.
The likes of Drink Dry and Lyre’s are either importing zero-proof drinks into the region, or creating their own, adding more ways for people to enjoy drinks when out and about.
But how popular are these options with guests? And how do hotels decide which trends to follow? We caught up with three F&B experts to find out.
At Conrad Abu Dhabi Etihad Towers, director of F&B Carmine Pecoraro has around 10 outlets under his remit.
He said: “There is a growing trend and increase in demand for alcohol-free or ‘no and low’ drinks across the city and indeed the industry, which taps into the non-alcohol consumers market, whether inspired by culture or health.
“It used to be that as non-alcohol drinkers, you were directed to the soft drinks, juices and mocktail sections in restaurants menus which were often an afterthought, whereas with zero percent cocktails, you can offer an on-par experience showcasing the creativity and skill of your mixology to all your customers, and by doing so, there is an opportunity to charge more for the skills you showcase in your drinks.
“Also, in bars, you can still have people comfortable joining their friends even if they do not consume alcoholic beverages but knowing that they will not look out of place drinking something with the look and feel of a regular drink.”
However, Pecoraro said it’s important to make sure the choices about which drinks to offer still fits in with the venue’s identity. He explained: “Is the trend following our identity? Is the trend in line with our core values? Is the trend making sense in terms of either marketing the restaurants or in terms of profitability?
“We work closely with Hilton’s regional F&B team who have experts looking into upcoming trends and deciding how these can be implemented into our brands and showcase them across our @TasteofHIltonsocial media platform.”
Typically, Pecoraro said, everyone from chefs, restaurant managers, heads of department and hotel and general managers are involved in the discussions around which new drinks and products should be implemented.
He added: “The choice of products we use ultimately comes down to which is the best in terms of quality and taste. We conduct blind tastings after pre-selecting suppliers that we are confident can deliver the most quality products.
“After selecting the products based on the criteria established, the discussion moves to pricing and the support we gain from the brand or supplier in order to finalise the decision.”
A big part of Hilton’s decision-making is down to the suppliers’ use of sustainable and environmentally friendly products, and if they can find local produce rather than bringing something from overseas.
Do your homework first
In Qatar’s legendary Sheraton Grand Doha Resort & Convention Hotel, Ayush Tyagi finds tea and coffee-based drinks are still prevalent.
The director of F&B said: “The segment for zero-proof alcohol can only penetrate once the on-trade professional are trained on it, and the customer is aware about the products available in various restaurants and in the market. That can only be achieved through strong marketing.
“When a new trend makes waves in our industry, we don’t automatically incorporate it into our business plan. We question whether we need it, and it’s imperative to do our due diligence prior to adopting or disregarding a new market trend. Instantly adopting a new trend can have its own challenges for the brand. We weigh the risks against the benefits of adopting anything.”
Tyagi explained that when it comes to choosing suppliers, knowing what you need is key. He added: “The most effective suppliers are those who offer products or services that match, or exceed, the need in terms of quality and service. When we are looking for suppliers, it’s best to be sure of our business needs and what we want to achieve by buying, rather than simply paying for what suppliers want to sell us.
“Quality, cost and consistency in terms of delivery and availability are things we consider before signing with someone.”
Stay ahead of trends, don’t follow them
In Dubai, Volodymyr Sliusar, is bar and restaurant manager at Palazzo Versace’s Enigma and Q’s Bar and Lounge. He tries to keep ahead of trends.
Sliusar explained: “Our philosophy is to become a trendsetter and all our internal training and research are driven by this thought process. For example, being an Iranian restaurant, Enigma has always driven itself with two things in mind when it comes to beverage menus. One is to experiment with newer and innovative ideas in terms of the use of ingredients, as well as the presentation, and the second has been the use of signature Iranian ingredients to stay authentic to our offerings. These ingredients are Watermelon, Pomegranate, Tarragon, and Saffron to name a few.
“This applies to each of our outlets with respect to their individual offerings and guests’ requirements.
“We also consider the growing consciousness of our guests towards sugared beverages, so we try to minimise the use of sugar by using ingredients that are naturally sweet. As a result, our mocktails are made from the freshest products that we receive daily and are completed with syrups that are thoughtfully curated by our bar team.”
As with the other people we spoke to, Sliusar agreed that being true to your brand identity is a priority. He said: “We are conscious of the fact that we are a luxury lifestyle hotel and it’s important to stay true to what we represent and not overdo it with over-the-top presentations and the use of excess ingredients.
“Our teams are also trained to select, as well as recommend, the best products and not compromise on the quality and taste of the final product.”
The work that goes into choosing any new products and implementing menu changes is shared across the hotel’s F&B team, with individual outlet managers taking the lead, as they’re experts in their own venues. “It’s an all-inclusive decision-making process. We empower our outlet managers to bring out their creativity in the best way possible,” he added.
Sliusar said dealing with the best suppliers is integral for the success of any drinks menu. He added: “Our purchasing team works in tandem with our F&B team. For every ingredient requirement, there are multiple suppliers, locally available as well as from other regions, who are screened in terms of their product quality and taste. This is done through physical product checks, use of them in the tasting sessions, and a thorough background check in terms of their legal licenses so that we not only procure the right product but are conscious about who we work with, as well.
“Above anything, staying consistent and being open to customization, as per guests’ requirements, is key. Our team is trained well, so that whenever a guest wants to tweak a beverage based on their personal preferences, we do that but at the same time we do not lose the authenticity of the taste.”