Beverage Programs

Non-Alcoholic Beverage Programs

How to build a non-alcoholic program that sells

A practical guide for restaurants, hotels, bars, clubs, caterers, and retailers building a credible zero-proof offer — how to structure a list, what to stock first, and how to grow it. Backed by Zepeim, the U.S. importer specialized in non-alcoholic wine and spirits since 2016.

non-alcoholic is the top consumer trend named by operators in 2026

54%

of U.S. adults now drink alcohol — a record low

venue-specific program guides — built for how you actually sell

2016

the year Zepeim began specializing in non-alcoholic, and nothing else

Sources: Grand View Research / NielsenIQ / IWSR / Gallup, 2025–2026.

The opportunity

Non-alcoholic is now a category, not a courtesy

For years the alcohol-free option was an afterthought — a soda gun, a sweet mocktail, a lone bottle behind the bar. That era is over. Guests now arrive expecting a real choice: a dry sparkling for the toast, a structured red with dinner, a built cocktail that drinks like the original. The businesses winning this trade treat zero-proof as a program with its own logic, not a single SKU bolted onto the list.

A good program does three things. It covers the core occasions so no guest is left without an option. It matches the room — a fine-dining list needs a wine-grade pour, a high-volume bar needs speed, a retail shelf needs recognizable range. And it has room to grow, from a tight dependable core into range and prestige. This page lays out how to think about the build, and links to a detailed guide for each kind of business.

Programs by venue

Find the build that fits your business

Every venue has a different job for its non-alcoholic list. Each guide below is built for one kind of business — the right pours, the way to serve them, and where to start. Choose yours.

Restaurants & Fine Dining

The wine-list pour & pairing

A by-the-glass list and a course-by-course progression pairing — whether you run a full wine list, a cocktail menu, both, or are starting from scratch.

Build this program →

Bars & Lounges

Rebuild what you pour

A non-alcoholic match for every spirit on your bar — gin, whiskey, agave, rum — plus the celebratory pour, built for service speed.

Build this program →

Hotels & Resorts

One program, every outlet

A single standard from the lobby to the last course — restaurant, bar, minibar, banquets, and spa, all from one partner.

Build this program →

Country & Golf Clubs

Hold the member standard

A coherent program across member dining, the clubhouse bar, the turn, and the events calendar — held to the standard members expect.

Build this program →

Catering & Events

The toast no guest sits out

A sellable non-alcoholic package — the celebratory toast, station builds, and single-serve formats that pour to count across a big headcount.

Build this program →

Retail & Bottle Shops

A curated destination set

A set built for the curating shopper — recognized names, discovery brands, and a premium halo, whether you’re a dedicated NA shop or adding a section.

Build this program →

Grocery & Supermarkets

Everyday to luxury

A good-better-best shelf set built for velocity and the gift — with a recommended planogram and the merchandising rules behind it.

Build this program →

Five questions before you place a first order

How to build it

What occasions am I covering?

Map your zero-proof list to the moments alcohol normally fills: the welcome or celebration (sparkling, champagne alternative), the meal (still red and white), and the bar (a spirit-led cocktail or two). Cover those three and you have answered the most common guest request before it is asked.

Does the room want a wine pour or a cocktail?

A wine-focused dining room leans on dealcoholized still and sparkling wine in proper stemware. A cocktail bar leans on non-alcoholic spirits that build into familiar drinks. Most venues need some of both; the balance is what changes.

How much speed and consistency do I need?

High-volume service rewards ready-to-drink and pre-mixed bases that pour the same every time. A craft-led bar can justify building from component spirits. Be honest about your shift before committing to a build staff can’t execute at peak.

Which guest needs am I serving?

Vegan, organic, halal-certified, and never-alcoholized options each matter to a specific guest. If your clientele includes any of these, build the attribute in from the start rather than scrambling for it later.

Where will the program grow next?

Start with a dependable core, prove the sales, then expand into range and prestige. Thinking in tiers — entry, core, reserve — keeps each addition deliberate and gives you a story to tell as the list matures.

Build in tiers

From first pour to flagship list

A non-alcoholic program grows the way any list does — start dependable, expand into range, finish with prestige. We organize the catalog along exactly these three tiers so each stage is easy to shop.

Tier One

Foundational

The entry tier — approachable, well-priced bottles that cover the essential occasions. Where most programs should start.

Shop Foundational →

Tier Two

Core

The everyday workhorse tier — greater range and quality for venues ready to make zero-proof a standing part of the menu.

Shop Core →

Tier Three

Reserve

The luxury tier — flagship, fine-dining and prestige bottles for venues that want a zero-proof list to rival their wine list.

Shop Reserve →

Why Zepeim

The distributor built specifically for this category

Zepeim has imported and distributed non-alcoholic wine and spirits since 2016 — not as a sideline to an alcohol portfolio, but as the entire focus of the business. That specialization is the difference between a vendor who can ship you bottles and a partner who can help you build a program.

Curated, not catalog-dumped

Every brand is tasted and vetted before it earns a place. We carry the producers that actually deliver on flavor — across Europe and beyond — so you are not gambling on unproven bottles in front of paying guests.

Category depth, end to end

Still and sparkling wine, champagne alternatives, the full range of spirit styles, aperitifs, mixers, functional drinks, and fine sparkling tea — one source for the whole program.

Built for trade, nationwide

Case-based wholesale, trade pricing, and distribution across the U.S. for restaurants, hotels, bars, clubs, caterers, and retailers — with a team that knows the category and can help you choose.

A partner as you grow

From a first foundational order to a full reserve list, we help you scale deliberately — advising on what to add as the category proves itself, not just filling orders.

Frequently asked questions

Working with Zepeim & building a program

How do I start a non-alcoholic program for my business?

Start with a tight, dependable core that covers the occasions alcohol normally fills — a sparkling for the welcome, a still red and white, and a spirit-led option or two — then expand into range and prestige as the category proves itself. The right starting set depends on your venue; choose your business type below for a tailored build.

What makes Zepeim different from a general distributor?

Zepeim has imported and distributed non-alcoholic wine and spirits since 2016 — not as a sideline to an alcohol portfolio, but as the entire focus of the business. Every brand is tasted and vetted, the catalog covers the whole program from still wine to fine sparkling tea, and our team (including an in-house sommelier) helps you build, not just order.

How is the catalog organized?

Along three tiers that mirror how a program grows: Foundational (approachable, well-priced entry bottles), Core (the everyday workhorse range), and Reserve (flagship, fine-dining bottles). Start dependable and grow into range and prestige.

What is the difference between dealcoholized and never-alcoholized drinks?

Dealcoholized wine is fermented normally and then has the alcohol removed, which can leave a trace amount (often labeled under 0.5% ABV). Never-alcoholized drinks are made without fermentation, so no alcohol was ever present. We carry both, and flag never-alcoholized options separately for guests who require a true 0.0%.

Can I get vegan, organic, or halal-certified options?

Yes. We group products by attribute — vegan-friendly, certified organic, halal certified, and never alcoholized — so you can build a list around the dietary, religious, or sourcing requirements of your guests without checking label by label.

How do I become a wholesale customer?

Apply for a wholesale account on our website. Once verified, you gain access to the full catalog, trade pricing, and personalized consultation to help you select the right products for your business. Register for a wholesale account.

Build a non-alcoholic program that sells

Apply for a wholesale account to unlock trade pricing, the full catalog, and a starter list built for your business.