Hotels & Resorts
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Hotels & Resorts One non-alcoholic program for every outlet under your roofA hotel pours in a dozen places at once — the restaurant, the lobby bar, the pool, the minibar, the ballroom. A single, well-chosen program has to serve them all to one standard. |
Sources: Grand View Research / NielsenIQ / IWSR / Gallup, 2025–2026. |
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The opportunity Breadth is the whole pointNo venue type touches more occasions than a hotel. The same property runs a signature restaurant, a lobby bar, in-room service, banquets, a pool, and a spa — and guests now expect a genuine non-alcoholic option in every one of them, poured to the same standard as everything else the property does well. That makes breadth and consistency the priority. A program deep enough to put the right pour in the dining room, a craft zero-proof cocktail behind the lobby bar, a premium single-serve in the minibar, and a celebratory sparkling in the ballroom — all from one partner who can keep every outlet aligned. Sourced piecemeal, the standard drifts from one outlet to the next; sourced together, it holds. |
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One program, every outlet A non-alcoholic offer for every place you pourNo venue type touches more occasions than a hotel. Each outlet has a different job for its non-alcoholic list — and sourcing them all from one partner is what keeps the standard consistent from the lobby to the last course. Here is the job each outlet does, and what fills it.
One supplier across every outlet means the same quality in the flute at check-in, the glass at dinner, and the bottle in the minibar — right once, right everywhere. |
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Never treat it as secondary Where hotel programs go wrongThe 2026 directive from the best properties is blunt: never treat the non-alcoholic option as secondary. The gap between a property that does this well and one that doesn't comes down to whether the offer is consistent and considered across outlets, or an afterthought in each.
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The core of the program Three pours that carry the propertyAcross all those outlets, three pours do the heaviest lifting — the celebration, the dining room, and the minibar. Here is the job each does, and where to find the range that fills it.
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Why Zepeim One partner across the whole propertyKeeping a non-alcoholic standard consistent from the lobby to the last course is a sourcing problem as much as a taste one. Working with a single specialist means the flute at check-in, the glass at dinner, and the bottle in the minibar all meet the same bar — and our in-house sommelier can build the restaurant pairing with your team, course by course. It is the difference between a vendor who ships bottles and a partner who helps you run a program — the specialization that comes from importing and distributing non-alcoholic wine and spirits, and nothing else, since 2016. |
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We also carry Across the property's outlets, these are some of the houses we carry in sparkling, still wine, spirits, and aperitivo. So Jennie Paris · Copenhagen Sparkling Tea · Lyre's · Kolonne Null · Prima Pave · Roots Divino · Ghia · Noughty |
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How to keep the standard consistent Running it across outlets
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Build in tiers How this program growsA property can roll the program out one outlet at a time, starting where guests notice most and expanding across the floor plan.
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Frequently asked questions Running a hotel non-alcoholic program
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Pour to one standard across every outletApply for a wholesale account to unlock trade pricing, the full catalog, and a starter list built for your venue. Register for Wholesale |