Alcohol has long been a vital revenue stream for UK restaurants, but changing drinking habits are forcing venues to adapt. A 2024 Guardian article reported that 28% of 16-to-24-year-olds in the UK do not drink at all, reflecting a broader trend towards reduced alcohol consumption.
Industry experts note that alcohol is one of the few high-margin products on restaurant menus, with markups of 150% or more in high-end establishments. As customers drink less, restaurants face a precarious financial position, with some owners reluctant to discuss the issue publicly.
However, the shift towards lower alcohol consumption has benefits for staff. Morgan McGlone, co-owner of several Sydney restaurants, notes that fewer intoxicated customers creates a safer, more pleasant working environment, which may help alleviate staffing shortages in the hospitality sector.
Some UK restaurants are responding by expanding non-alcoholic offerings. Degustation venues increasingly offer temperance pairings, with alcohol-free vermouths, amaros, and shrubs made in-house. This trend gives chefs creative freedom and attracts customers who prefer quality over quantity.
Mike Bennie, owner of independent bottle stores and a Sydney bar, observes that while some customers drink less, they spend more on mindful, high-quality choices. This shift may help offset the decline in alcohol sales, as diners seek unique experiences rather than simply consuming large volumes.
