Brunch has evolved beyond a weekend treat into a lifestyle, where the experience is defined just as much by what’s in the glass as what’s on the plate. Today’s diners are looking for a complete sensory experience, making a curated beverage program the perfect tool to drive excitement and boost check averages.
Bye Bye to Bottomless
According to Nestle® Professional Solutions, 64% of consumers are looking forward to fresh beverage concepts in 2026. The allure of "bottomless" drinks is still holding strong for value-minded brunchers, but many are turning to quality over quantity for social-worthy bevs. Guests are visiting for the full brunch experience and are willing to pay for premium ingredients, delightful flavor combinations, and unique presentations.
A strong beverage program increases the time guests spend at the table, transforming a quick bite into a lingering (and profitable) gathering where the drinks menu is just as exciting as the food.
Seasonal Sips
Successful menus now feature unique bases — think tomatillo or fresh carrot juice — and garnishes that act as appetizers themselves, like a skewer of stuffed olives or Cajun-seasoned Bay Winds® Shrimp.
Moving in concert with the kitchen, the bar can rotate ingredients to mirror the seasons, creating memorable cocktails like stone fruit Bellinis in the summer or spiced pear spritzes in the fall. Best-in-class portfolios like Peak Fresh Produce® or Rejuv® Ready-to-Drink Juices help guarantee that you’re working with the freshest ingredients for juices and purees, as well as herbs at their peak flavor for infusions and garnishes.
Incorporating local spirits (with menu callouts and merch) is another fantastic way to build a connection with the community, creating a unique local touchpoint while offering guests a distinct flavor of the neighborhood they can’t find at a typical quick-serve.
Zero-Proof Potential
Inclusivity is a major driver in modern hospitality, and a growing number of diners want the ritual of a fancy drink without the alcohol — low and no-alcohol options are in demand. The best zero-proof programs treat these drinks with the same respect as their spirited counterparts.
Nearly 62% of patrons are seeking out drinks that improve energy and focus.
Today’s mocktails utilize shrubs, botanicals, and alcohol-free spirits to create complex flavor profiles. By selecting flavor combinations and ingredients with the same level of care that the kitchen applies to a dish, well-crafted beverages can command a cocktail-level price point, keeping margins healthy while ensuring every guest feels included and celebrated.
Caffeine Craft
Coffee is a cornerstone of breakfast, and there are plenty of opportunities to substitute the standard drip with something more innovative that can truly wow a guest. Younger generations have high expectations for barista-quality experiences, from nitro-infused cold brews to single-origin pours.
Exclusive brands like Coda® Coffee offer super-premium, sustainably sourced beans that elevate a simple cup into a story about quality and principles. Additionally, restaurants can bridge the gap between caffeine and spirits with daylight-friendly options like Coffee Old Fashioneds, using Roasters Exchange® Blends for a robust base. As with low- and no-proof drinks, inclusivity is paramount and easy to achieve — simply carry a few dairy alternatives, like Perfect Taste® Plant-Based Milks, to provide diners with plenty of flexibility.
An Eye for Design
13% of beverage enthusiasts look for visually appealing specials they can share online.
Remember that today, the phone "eats" (and drinks!) first. Visually stunning glassware and vibrant colors drive organic social media marketing. Versatile ingredients, such as CESH™ Flavored Syrups, can be a secret weapon here — adding splashes of color and flavor to both lattes and craft cocktails without requiring a massive inventory overhaul.
By blending creativity with hospitality, restaurants can turn a standard brunch service into a buzzing social occasion that guests will want to return to again and again.