Raising the Bar: How Mocktails are Shaking Up the Scene
By: Sysco
Mocktails are moving from understudy to spotlight—proving that zero-proof can be just as profitable as any cocktail. With younger generations, health-minded patrons, and the sober-curious drinking less alcohol but still seeking sophisticated social experiences, hospitality leaders are finding that non-alcoholic beverages can boost margins and set their establishments apart. “These patrons still want the cocktail experience—just without the spirits,” explains Jim Woolsey, Director of Business Specialists at Sysco. And who has a better front-row seat to the trends than the world’s largest foodservice distributor? As Woolsey notes, “We have specialists who focus every day on helping restaurants build programs like this, and we’re excited to share those resources.”
The Proof Is in the Pour
Non-alcoholic beverage sales soared by 30% in 2024, with venues that generate around $2 million annually seeing an average revenue boost of $95,000 by expanding mocktail menus (Entegra). And according to the 2025 State of Restaurants Report, 40% of operators plan to expand their non-alcoholic offerings this year.
“This is about more than skipping alcohol,” says Alice O’Brien, Produce Specialist with Sysco Grand Rapids. “People aren’t giving up drinking completely, but when they choose to pause, they want options — and will pay for them. When you cost out a quality mocktail, you’re at about a dollar. But you can sell that for $8–$12, which is more than many entrées bring in.”
That’s why the days of offering nothing but a Shirley Temple or juice blend are long passé. “Today’s guests want something they can’t make at home,” O’Brien notes. “The restaurants that are thriving are creating mocktail menus with fun names, stylish glassware, and unique ingredients.”
Non-alcoholic beverage sales soared by 30% in 2024, with venues that generate around $2 million annually seeing an average revenue boost of $95,000 by expanding mocktail menus (Entegra). And according to the 2025 State of Restaurants Report, 40% of operators plan to expand their non-alcoholic offerings this year.
“This is about more than skipping alcohol,” says Alice O’Brien, Produce Specialist with Sysco Grand Rapids. “People aren’t giving up drinking completely, but when they choose to pause, they want options — and will pay for them. When you cost out a quality mocktail, you’re at about a dollar. But you can sell that for $8–$12, which is more than many entrées bring in.”
That’s why the days of offering nothing but a Shirley Temple or juice blend are long passé. “Today’s guests want something they can’t make at home,” O’Brien notes. “The restaurants that are thriving are creating mocktail menus with fun names, stylish glassware, and unique ingredients.”
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Michigan Harvest Fizz
Celebrate local flavors with this sparkling mocktail, featuring fresh-pressed apple cider from Sparta’s River Ridge Co-op orchards.
Rim a highball glass with cinnamon-sugar. Pour cider and ginger beer over ice and stir in caramel syrup. Garnish with apple. |
Mix It Up
“Mocktails succeed when they’re treated with the same creativity as cocktails,” says Angel DeSantis, Sysco Michigan’s Imports & Specialty Foods Specialist. “That means premium syrups, fruit purées, playful garnishes, and mixers that feel elevated."
Sysco’s specialty portfolio spans bold 1883 Maison Routin syrups, vibrant Natalie’s juices, clean Something & Nothing sodas, wellness-minded Betty Buzz mixers, and playful garnishes like butterfly pea flowers, bursting boba, and edible hibiscus blooms.
“These products bring excitement to menus and incredible presentation,” DeSantis says. “But it’s about more than ingredients — it’s about giving operators the tools to be ahead of the curve.”
“And seasonality matters,” adds O’Brien. “Think pomegranate and blood orange with brown sugar syrup in the fall… it feels just as cozy as mulled cider, but with added health benefits and an upscale story to tell.”
For Michigan operators, leaning into local harvests can set menus apart. Crisp apple with warm spices, caramel accents, and toasted marshmallow syrups all make for regionally rooted fall favorites. Flavor rotation keeps menus fresh, ties into local storytelling, and taps guests’ cravings for novelty and nostalgia.
“Mocktails succeed when they’re treated with the same creativity as cocktails,” says Angel DeSantis, Sysco Michigan’s Imports & Specialty Foods Specialist. “That means premium syrups, fruit purées, playful garnishes, and mixers that feel elevated."
Sysco’s specialty portfolio spans bold 1883 Maison Routin syrups, vibrant Natalie’s juices, clean Something & Nothing sodas, wellness-minded Betty Buzz mixers, and playful garnishes like butterfly pea flowers, bursting boba, and edible hibiscus blooms.
“These products bring excitement to menus and incredible presentation,” DeSantis says. “But it’s about more than ingredients — it’s about giving operators the tools to be ahead of the curve.”
“And seasonality matters,” adds O’Brien. “Think pomegranate and blood orange with brown sugar syrup in the fall… it feels just as cozy as mulled cider, but with added health benefits and an upscale story to tell.”
For Michigan operators, leaning into local harvests can set menus apart. Crisp apple with warm spices, caramel accents, and toasted marshmallow syrups all make for regionally rooted fall favorites. Flavor rotation keeps menus fresh, ties into local storytelling, and taps guests’ cravings for novelty and nostalgia.
A Healthy Twist
According to Sysco experts, the mocktail movement dovetails perfectly with rising demand for health-forward options. Fresh-pressed juices rich in antioxidants, gut-healthy ingredients, and sugar-free syrups let operators highlight “skinny” or immune-boosting benefits without sacrificing flavor.
“Today’s winning mocktails highlight health, lower sugar options, or functional ingredients like kombucha or green tea,” O’Brien says. “They’re stylish, tasty, and a fun experience.”
DeSantis adds: “You can build a mocktail menu that not only looks great on Instagram but also resonates with the growing number of guests who want to balance indulgence with wellness.”
From cayenne-spiked spritzers to beet-and-citrus blends, operators are leaning into ingredients that promise both refreshment and a health halo. The result: elevated beverage programs that attract trend-savvy customers and tap into a broader wellness lifestyle
According to Sysco experts, the mocktail movement dovetails perfectly with rising demand for health-forward options. Fresh-pressed juices rich in antioxidants, gut-healthy ingredients, and sugar-free syrups let operators highlight “skinny” or immune-boosting benefits without sacrificing flavor.
“Today’s winning mocktails highlight health, lower sugar options, or functional ingredients like kombucha or green tea,” O’Brien says. “They’re stylish, tasty, and a fun experience.”
DeSantis adds: “You can build a mocktail menu that not only looks great on Instagram but also resonates with the growing number of guests who want to balance indulgence with wellness.”
From cayenne-spiked spritzers to beet-and-citrus blends, operators are leaning into ingredients that promise both refreshment and a health halo. The result: elevated beverage programs that attract trend-savvy customers and tap into a broader wellness lifestyle
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Elderflower Grapefruit Sparkler
Bright, floral, and sophisticated, this mocktail blends tart and sweet for a refreshing, wellness-minded sip.
Combine ingredients in champagne flute and garnish with hibiscus or grapefruit. For an unforgettable presentation, finish with a lit sparkler just before serving. |
Stirring Change
The opportunity is clear. Mocktails aren’t just an accommodation — they’re a chance to stand out, serve every guest with style, and unlock new revenue.
To build a profitable mocktail program, Sysco experts suggest starting small with four to six signature mocktails priced to achieve 65–75% margins. Rotate flavors seasonally to spark repeat visits, dedicate prominent menu placement and social media support, and train staff to recommend mocktails with the same confidence they bring to wine or cocktails.
For Michigan restaurants, hotels, and event spaces, Sysco stands ready to deliver the ingredients, inspiration, and expertise that turn a trend into long-term success. As Woolsey puts it: “Guests still want to feel part of the group. They want to hold something that looks and feels like a cocktail, even if it isn’t.”
And if customers are smiling for their cameras, clinking glasses, and posting the moment? All the better — because the drink in their hand may be alcohol-free, but the memory is just as intoxicating.
The opportunity is clear. Mocktails aren’t just an accommodation — they’re a chance to stand out, serve every guest with style, and unlock new revenue.
To build a profitable mocktail program, Sysco experts suggest starting small with four to six signature mocktails priced to achieve 65–75% margins. Rotate flavors seasonally to spark repeat visits, dedicate prominent menu placement and social media support, and train staff to recommend mocktails with the same confidence they bring to wine or cocktails.
For Michigan restaurants, hotels, and event spaces, Sysco stands ready to deliver the ingredients, inspiration, and expertise that turn a trend into long-term success. As Woolsey puts it: “Guests still want to feel part of the group. They want to hold something that looks and feels like a cocktail, even if it isn’t.”
And if customers are smiling for their cameras, clinking glasses, and posting the moment? All the better — because the drink in their hand may be alcohol-free, but the memory is just as intoxicating.
