Faced with the evolution of people’s perceptions with regard to alcohol consumption, fueled by an increasing concentration on health and well-being, the “sober” social moderation movement seems to regain steam while People are reassessing their relationship with alcohol.
Between 2016 and 2023, the share of Americans who consider moderate consumption as “good for health” increased from 19% to 10%, while the part which perceives it as “bad for health” went from 26% to 39%, according to Gallup. Americans drink less than before – with the average number of drinks consumed from 4.8 in 2009 to 3.6 in 2021.
With more and more people consuming less alcohol or avoiding it entirely, and the consumption of alcoholic alcohol alcohol in restaurants and hotels around the world, according to Forbes, how this change in cultural behavior is presented- Is it during commercial events and trade fairs?
To obtain an overview of this growing trend of “conscious consumption”, we consulted the framework of food and drinks (F&B) in two main event companies to obtain their point of view on the non -alcoholic movement (na na ), how their F&B teams come together, and how event organizers can promote inclusiveness and meet the needs of sober -crieux participants by offering more attractive non -alcoholic beveraging options – bottled water or sodas or sweet juices – during their meetings and events.
Just in time for the dry in January, here is how the organizers of the show can help the guests in the non -bombing agreement included and to have fun while socializing with participating colleagues – without the hangover.
How Caesars is addressed to the conscious tendency of alcohol
According to Bill Dosch, executive director of catering, conventions and events at Caesars Entertainment, The Resort and Casino Company knows the non -alcoholic trend as a trend that quickly becomes standard for many groups of meetings and events.
“We all recognize that there is a real investment that participants make to go to events where they have to learn and network,” said Dosch. “We note that more and more often, people want to take advantage of all the elements of a sumptuous gala or an educational conference and at the same time to have a strong desire to maintain vigilance. They want to make the most of their time and money investment. »»
In accordance with its mission to stay above and ahead of trends, the Caesars F&B team added a host of non-alcoholic drinks (NA) to its catering and well-being menus and can work with Planners to co-create special well-being-focused drinks or personalized drinks with unique flavors for their events. Delicious and not puffed drinks which are now part of Caesars menus include autumn cider in a seasonal way with non -alcoholic smoked bitters, jvinettes syrup and fever ginger, as well as tasty cash, honey, the honey, mint, ginger beer.
“For example, just as planners can choose a signature cocktail to add something special to their events, they could easily ask for this same cocktail in an alcohol -free version and offer both to participants,” added Dosch.
So why should more event planners consider including non-existing offers during their events? Everything comes down to the changing profile of participants and meeting their needs and desires, said Dosch.
“For example, 40% of generation Z has not consumed alcohol, which stimulates the need for alternative options, which is where zero test drinks intervene,” he declared. “However, we always advise our customers to really understand their demographic data from the participants. By reflecting on options, these are thoughtful ways to delight participants or present them to something new and out of the ordinary. »»
An emerging culinary trend that Caesars actively explores is the conservation of infused drinks of herbs focused on well-being or healthy syrups with plants that offer additional advantages.
“Plants include natural elements that improve endurance without the caliber that coffee can produce, a naturally high development and even the advantages of immune stimulation,” said Dosch. “It would be in accordance with a predictable increase in the choice of foods which are tasty, delicious and healthy – of the choices of restoration which will not increase your participants.”
Dosch cited a recent event of culinary trends, in which the Caesars team helped resort to a botanical drink challenge in a unique place by Planet Hollywood Las Vegas.
“First of all, we educated the group on plants and examined the advantages of each ingredient,” said Dosch. “We then divided them into smaller groups and each group contributed to create a winning drink where the criteria included health benefits associated with the ingredients they chose. It was a great success in which the participants were not only educated on the plants, but also fully committed and allowed a large networking. »»
Non -alcoholic alternatives for Savor / ASM Global events
Shaun Beard, vice-president director of Savor, the food division and ASM global drinks, has also noticed an increase in the number and types of NA drinks on the F&B scene in the past two years, because more and more People are only looking for, refreshing, and alternatives focused on well-being in alcoholic beverages.
“Well-being drinks have a halo of health around them,” said Beard. “We use them as ways to give our customers different options to revive and rejuvenate themselves during their property. We recently made a welcome alcoas cocktail (for a customer) who used a local soda, however, we added natural cherry juice and frothy water to improve flavors and change the visual look to correspond to the event. »»
He continued: “Some of the trends that we are studying instill more global flavors in our (non -alcoholic) drinking offers like Ube and Tamarind. We have seen this world infusion with food and now it reaches the drinks sector. Another avenue that we investigate is the trend of dirty soda and how we can give it life to our sites. »»
Savor has also offered visually infused water stations visually infused and sparkling with fresh additional modules such as herbs, fruits and vegetables, including lime to ginger, cucumber mint and super citrus. Refreshing and restful, the stations have proven to be a great success with the guests of the event, said Beard.
So how can meeting and event planners offer more unique and varied drinking options without inducing a F&B budget mouth? Consider presenting a tablespecked alcohol, which can be a more profitable option compared to complex alcoholic offers.
“There are many different ways to integrate non -alcoholic drinks options in events both from a healthier point of view and from a more indulgent point of view,” said Beard. “We can add many different flavors and additions to make a coffee service above where we can find infused water stations with fresh fruit for the event. A dirty soda bar is the best of two options with fresh juice options and indulgent syrups. »»
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