- Bordeaux ▲ +26%
- Scotch ▲ +25%
- Burgundy ▲ +23%
- Pinot Noir ▲ +21%
- Rum & tropical ▼ −27%
- Rosé ▼ −26%
- Spritz ▼ −17%
September vs August, same restaurants in both months.
Year over year: cocktails +13% (Martini +30%), but beverage overall grew slower than food: beverage’s share of the check slipped a point. The second drink is where the money is.
The cocktail is the growth story of the year, and the Martini leads it: cold, simple and a little celebratory. Spritzes grew year over year even though they fade every fall: they’re becoming a fixture, not a fad. On wine, guests are still exploring at the edges. Jura, Hungary (Tokaj and dry Furmint) and New Zealand all grew from small bases. Beverage losing a point of the check is the warning light: guests are still coming and eating, but some are ordering one drink fewer.
- Make sure your Martini program is excellent: a house style, a vesper or dirty option, a premium call.
- Give guests a reason for a second glass: half-pours, a flight, or a “next glass” suggestion on the menu.
- Add one wine from a rising region (Jura, Tokaj, Marlborough or Central Otago) as a conversation starter.