Stories from the Cellar: What does a low or no alcohol policy mean for bars?
For the pub business, January is usually a sluggish month as many people try to cut back on booze after the holidays and others make alcohol-free resolutions. Alcohol Change UK’s Dry January campaign, which lasts for a month and encourages people to give up alcohol for 31 days in an effort to save money and enhance their health, is another important component.
Thousands of people have taken part in Dry January over the past ten years, and this year celebrated the event’s anniversary. A Vypr survey indicates that 35% of alcohol drinkers indicated they participated in the challenge this year.”People actively saying, ‘I’m not drinking this month,’ not just in January but all year long,” noted Stuart Bowness, general manager of Leicester’s independent pub The Rutland and Derby.
Recent statistics show that people, particularly those between the ages of 16 and 24, are choosing not to drink alcohol as much even when it’s not the holiday season. Additionally, according to recent surveys, 29% of pub trips do not involve the drinking of alcohol.
According to Steve Livens, Policy Manager at the UK Beer and Pub Association, there is an overall reduction in alcohol consumption and younger people are seeking for more low-alcohol options. This could present a tremendous chance for British pubs to flourish. Pubs should consider low- or no-alcohol alternatives since they are addressing customer demand.
In describing the improvements made to the pub, Bowness said, “We now have six or seven no/low alcohol options, whereas we only had one a few years ago.” “We sell the most of our non-alcoholic options in bottled beer and cider, but we also serve non-alcoholic gin and mocktails, served exactly the same with fresh fruit and garnishes.”
Therefore, it is evident that the food business is expanding its selection of non-alcoholic beverages to keep up with the growing number of people who abstain from alcohol. In addition to expanding their menus, British pubs are providing more beer without alcohol these days; over the last three years, this percentage has climbed
As no-or low-alcohol solutions gain popularity in the hospitality sector, you’ll need to take notice of them more since you’ll need to provide more options. When asked about a trend in people’s drinking habits, Bowness responded, “I’ve noticed customers choosing them more because the options are there.”
Livens outlined a few misunderstandings regarding no- or low-alcohol beverages: “I believe that consumers are sceptical of non-alcoholic or low-alcohol beverages, particularly after observing some of the less enjoyable early versions. Since then, there has been a significant growth in both quality and diversity in terms of flavours and traits.
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One could argue that a greater variety of non-alcoholic drinks draws a varied clientele to British pubs.
According to Livens, who concurs, the trend towards no/low options improves the classic pub experience: “Those who want to moderate their alcohol intake for any reason—be it lifestyle, health, or other—have a great opportunity with no or low alcohol.”
while it comes to the pub experience, it’s more important to consider a variety of drinks rather than just alcoholic ones while thinking about the establishment. Customers can feel reassured with the pub’s versatility and offerings as a venue in that regard, he said.
As more people feel comfortable visiting pubs, Bowness from The Rutland and Derby also views the development favourably, saying, “There is still a little bit of a stigma within the country with not drinking alcohol at a pub but it’s decreasing because you have options.” It is possible to have a bottle that resembles a bottle of beer. Poured into a glass, your non-alcoholic Guinness has the same appearance.
The future of minimal or non-drinking
According to Livens, “I think we’ve only really seen this category increasing now.” In the category as a whole, growth has averaged 25 percent annually since 2014. Since they started moving towards draft items, we will see that trend continuing from the previous few years. Approximately 5% of bars served draft, non-alcoholic beer in 2021. From two percent in 2019, that is a rise. Thus, we anticipate that it will rise once more.
In fact, according to studies from the IWSR Drinks Market Analysis, the expansion of non-alcohol products is expected to drive a third of the increase in no/low alcohol consumption by 2026.Bowness is ready for this expansion as well, and tending to tends is essential. “In the bar sector, you have to be astute.
Giving people what they want is one thing you can do when pubs are closing at an increasing pace, he said.”Offering individuals those options is what we are here to do, and no/low alcohol is a natural progression of where we’re going at the moment.”
Pubs now more than ever need to remain ahead of customer trends, with 400 closing only last year. Perhaps the astute publicist will place a 0 percent tap before a bitter if low/no is becoming more popular.