Since the health crisis, the French have been drinking less alcohol. But one product stands out from the crowd: the cocktail. A veritable star of bars and restaurants, in just a few years they have become a veritable subject of creativity and, above all, profitability.
"Hello, can I have a half? It's a phrase that café waiters hear less and less, and for good reason: more and more customers are consulting the menu of establishments to unearth the nugget, the star, the work that will be perfectly Instagrammable: the cocktail!
83% of French people drink cocktails regularly. This figure is constantly rising, as are the number of specialized establishments springing up in cities around the world.
The mocktail, forgotten star
For 50% of French people, a cocktail is also a non-alcoholic cocktail. Say goodbye to Coca-Cola and Ice Tea for the kids, when Mom and Dad have a Maï Taï, the kids have a BoraBora!
Cocktails, a boon for restaurateurs
Sunny terrace, customers on hand, cocktail menu in hand, the boss is rubbing his hands. The reason? 80% gross margin!
"It's THE most profitable product on the menu!" confides the manager of a campsite bar near Béziers.
Cocktail profitability depends largely on the cost of ingredients. To guarantee cocktail profitability and minimize losses, it's important to manage ingredient costs.
This same owner also confides in us that he lost the equivalent of 30 bottles last season due to the "heavy hand" of the bartender...
The trend is clear. Cocktails are on a roll, and the next few years look promising for a market that continues to innovate in the face of ever-increasing demand.