Industry & Beverage Trends

In 2026, hospitality buyers are making more calculated decisions than ever before. It’s no longer just about sourcing products—it’s about selecting partners. And when it comes to non-alcoholic beverages, that distinction matters. As zero-proof drinks move from optional add-ons to core revenue drivers, restaurants, hotels, and hospitality groups are increasingly evaluating what makes a reliable, scalable, and strategic importer. Because at this level, the wrong partner doesn&rs …

Something subtle—but important—is happening across restaurants in 2026. It’s not just about menus, interiors, or service styles. It’s happening behind the scenes, in how operators are sourcing their beverages. More specifically, restaurants are no longer looking for individual non-alcoholic products… they are actively searching for full-range non-alcoholic beverage suppliers. And if you pause for a second, it makes sense. The role of non-alcoholic drinks has chang …

Choosing a beverage distributor used to be relatively straightforward. Restaurants and hospitality businesses focused on availability, pricing, and delivery timelines. If the supply chain worked, the partnership worked. That approach no longer holds up—especially in the non-alcoholic category. Today, non-alcoholic beverages are not just an add-on. They are becoming a core part of beverage programs, guest experience, and revenue strategy. As demand grows, the role of the distributor become …

The definition of a modern restaurant is evolving—and not in obvious ways. It’s easy to assume innovation in hospitality comes from new cuisines, interior design, or service models. But one of the most meaningful changes is happening more quietly, across beverage programs. Guests are drinking differently. Not necessarily less across the board, but more selectively, more intentionally. And that shift is starting to reshape expectations at the table. Today’s guests—whether …

The luxury beverage world is undergoing its most significant shift in decades. Guests at three-Michelin-star restaurants, five-star hotels, and members-only clubs are no longer satisfied with tap water, soda, or sugary mocktails when they choose not to drink alcohol. They want something that feels as intentional and elevated as a grand cuvée Champagne—just without the alcohol. This report explores how premium non-alcoholic sparkling beverages—particularly So Jennie Paris and …

Holiday success is planned—not improvised. With lead times tightening and demand peaking from Thanksgiving through New Year’s, Q4 is when beverage programs are won or lost. Use this wholesale-first guide to forecast demand, secure allocations, and delight guests with premium non-alcoholic options that match the season’s biggest moments. Why Q4 planning matters for non-alcoholic programs Demand compresses into weeks: Thanksgiving → New Year’s Eve concentrates traffi …

From spritz programs to low-ABV style service without alcohol, non-alcoholic apéritifs are where the most exciting zero-proof cocktail R&D is happening. This article breaks down how to build profitable, culinary-grade apéritif drinks—covering flavor architecture, batching, service rituals, and go-to products from the Zepeim portfolio. Why apéritifs lead zero-proof innovation Bittersweet structure = depth: Classic apéritif markers—citrus peel, gentian …

Train Your Staff to Sell Non-Alcoholic Products with Confidence Great non-alcoholic programs don’t sell themselves—trained teams do. This guide gives your staff the knowledge, language, and service playbook to present zero-proof options with the same pride as your wine and cocktail lists. Use it for pre-shift meetings, onboarding, and ongoing training. Core Knowledge: Categories and ABV 0.0% ABV Dealcoholized Wine Made like traditional wine, then alcohol is removed (e.g., gentle vac …

Redefining celebration—one elegant sip at a time. Across the globe, luxury hotels and fine-dining establishments are quietly shifting from champagne to sparkling tea for their celebratory pours—and it’s not just about the alcohol. Copenhagen Sparkling Tea Company has become a quiet star among forward-thinking sommeliers and hospitality leaders. Built for depth, terroir, and thoughtful ritual, it’s a drink with substance—a sensory moment that mirrors the elegance of …

We’re thrilled to share that Jancis Robinson—esteemed Master of Wine, author, and educator—has spotlighted Copenhagen Sparkling Tea as her “NoLo Drink of the Week” in the highly respected NOLOs column. Paired with praise like “spectacularly good,” this recognition from Robinson signals exceptional quality in the growing non-alcoholic and low-alcohol marketplace. At Zepeim, we're honored to be the exclusive U.S. importer and distributor for Copenhagen Sp …