Drink Industry Trends 2018: Time To Plan Ahead

It’s a good time to plan ahead as the drink industry trends for 2018 start to take shape in the run-up to Christmas, so what will customers be looking for over the next 12 months?

The Waitrose Food & Drink Report is one of the main areas of insight, and this predicts some important regional differences, as Scotland sees an increasing focus on locally brewed beverages while Wales has a growing thirst for detailed knowledge about wine.

Different drinks categories are also blurring the boundaries, with ale casks used by Glenfiddich to add a hint of hops to their whisky, and if this continues throughout 2018, the next big trend in fusion food could actually be drinks.

Repeat custom is crucial

If you’re still looking to capitalise on festive trade, industry analysts CGA recently put out a trend report that should be on your reading list in the run-up to Christmas.

This predicted that, like in 2016, the coming holiday period will see fewer people go out to eat and drink; but those who do go out will do so more often and spend more.

Repeat custom is crucial in this climate, so make sure your premises are a fully fledged entertainment destination complete with gaming machines, pool tables and juke boxes to keep customers interested.

Premium picks

Looking long-term, CGA have also found a trend towards premium products among British consumers, so those high-priced brands should sell well in 2018.

This applies not only to spirits, but also to beers, where craft ales and other premium beverages continue to gain ground.

The end of ‘ice and a slice’?

The Morning Advertiser recently reported on another premium trend – the tendency towards more specific garnishes and mixers in gin and tonic.

As more premium brand-name gins appear behind the bar even in local boozers, customers are increasingly expecting the right garnish to go with it, whether that means juniper berries, mint, grapefruit or cucumber.

It’s a challenge for operators to keep on top of a larger number of perishable ingredients, but it’s also an opportunity to justify premium-rate pricing on an otherwise simple G&T.

Brand-name mixers like Fever-Tree tonic complete the offering, taking the trend beyond the simple question of slimline or full-fat tonic.

It’s not only G&T that’s seeing increased customisation, as champagne and prosecco cocktails are also on an inexorable rise – and for many customers a glass of fizz is now incomplete unless there’s a shot of something fruity in the bottom of the flute.

 

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