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IIn the restaurant industry, being able to keep customers on site for longer is a great way to increase the average bill. It can’t be stressed enough—customers are looking for experience and to get their money’s worth.

Going out needs to be worth it. People are eating at restaurants less often, usually to mark a special occasion or to enjoy the atmosphere, not just the food. In other words, it’s a social experience.
 Offering entertainment or special deals at a certain time, or even turning part of your restaurant into a dance floor for a party, can be a great approach.

Eater-tainment option

 Restaurants are getting flashier—and not just on the plate. Some are offering guests the chance to taste a dish or an additional culinary creation in the kitchen with the chef and cooking staff. We’ve also seen dishes that cater to all five senses, walls that change colour or pattern based on what food is being enjoyed, or even video projections.
 

For guests looking to stick around at their table or spend their evening in one place, you can take things a step further with concepts such as dance floors and comedy shows.

 Since the pandemic, local consumers are going out less often. Inflation, along with political and economic tensions with the U.S., are impacting spending habits. When people go out, they want to get their money’s worth while having a good time. Why not encourage your customers to stay longer?
 On your end, it’s a great step way to increase the average bill. Guests will consume more, whether it’s drinks or food. So take the time to entertain them—that’s what they’re there for!

With a vast array of digital marketing tools to choose from, restaurants need to ensure their solutions are both efficient and user-friendly. When it comes to communicating and creating a buzz, social media has become a mainstay for any business.

The first and most durable strategy, local search engine optimization (local SEO), is a vital tool when anyone is looking for a restaurant in your city or neighbourhood. If you want to appear on a search engine’s results page, having a Google Business Profile [MD1] is a must. This module will optimize your restaurant’s listing and help you manage positive and negative reviews. Keep in mind that over 60% of consumers use search engines or Maps to look up local businesses.

A story to tell

With SEO, you absolutely need to have photos of your menu items and respond to reviews, both negative and positive. At the same time, social media is a vital communication platform. There are a number of statistics on the subject, but one thing is for sure—over 70% of consumers discover a restaurant through social media. But what should you post?

In addition to posting your new products or seasonal menu, you need to catch people’s attention and create desire by showcasing your location, brand, partners and staff. According to social media content specialists, it’s important to give consumers something to look at. Storytelling, whether it’s about your kitchen, your suppliers or your team, is a great way to make your posts more human and build a close relationship with customers.

Show what’s happening in your kitchen, make short videos of cocktails and meals being prepared, or introduce new staff members in a fun way. These are just a few ideas for creating engaging content on platforms like TikTok, now widely used by restaurants. When you receive a new product, post it and tag your supplier, who can then share it. If you’ve redecorated or renovated your restaurant, why not take people on a guided tour?

The power of micro-influencers

Social media has become a powerful communication tool in the restaurant industry. Photos, videos, reviews and other user-generated content are a great source of information. When it comes to credibility, authenticity and engagement, nothing carries more weight than the customer’s voice.

With thousands of followers, micro-influencers generate significant engagement. Working with these creators is a golden opportunity for you to reach new customers who follow their every move.

Not in the cards? Don’t worry, especially if you’re just starting out. The key is to keep your posts authentic. Just like you do in the kitchen, you’ll need to test and create your own recipes.

Carefully evaluating costs is a crucial part of running any restaurant. To ensure profitability, operators need to pay close attention to each and every ingredient that goes into their menu.

According to data from Restaurants Canada, over half (53%) of Canadian restaurants were unable to turn a profit in the fall of 2024. In recent years, this figure has been rising due to inflation, labour shortages and decreased disposable income among consumers.
In other words, it’s more important than ever to understand your food costs and how they’re affected by supply chain fluctuations. This means you’ll need to take the time to measure and evaluate everything that goes into your recipes.

Grab your scale

Restaurants that already use standardized recipes and carefully measured ingredients will find the process easier. For those that don’t, it’s never too late to get it right.

First, take out your scale and carefully measure out each ingredient that goes into your menu items. Make sure that everyone in your kitchen follows the same “official” recipes. The best calculations in the world won’t be very helpful if your staff is unknowingly inflating portions.
If you notice a major discrepancy between the recipe and what ends up on the table, it’s time to take action. Consider sitting down with your staff to decide how much should be included in each recipe.

Don’t forget to factor in losses that occur throughout the preparation process. Weigh the amount of produce that ends up being thrown out, or measure the difference between food before it’s cooked versus after. Squash, for example, only weighs about half its original weight after it’s peeled, emptied and cooked. If you don’t account for these losses in your calculations, you’re in for quite a surprise.

When you’re all done, keep your scale close by. Weighing portions as they’re prepared is the only way to ensure recipes are followed with precision.

Don’t forget the calculator

Once you have a clear picture of what’s going into your dishes, it’s time to figure out what it’s costing you. Pull out your receipts and make sure your numbers add up for every ingredient. For more volatile products, you can average out prices over the last few months.
At this stage, you should factor in the losses mentioned above. If you only use 50% of the squash you bought for $2 a kilo, putting 500 g in a dish won’t cost you $1, but $2.

You now know exactly what your menu items cost, and can adjust your prices accordingly. But don’t stop there. Keep a close eye on your procurement bills to make sure any price fluctuations on key ingredients don’t cut into, or even kill, your profit margin.
 

Since the start of this year, the number of visitors crossing the border into Canada has been shrinking. In May 2025, according to Statistics Canada, this number was down 16.7% compared to the same time last year—a trend that may be concerning for businesses that rely on international tourists during the summer months.

But don’t panic. This summer, domestic tourists are expected to replace their international counterparts. 

A survey by market research company Leger showed that 79% of Canadians are planning to spend their vacations at home, opting to visit other provinces or parts of the country they’ve never seen. This can be attributed in large part to rising tensions with the U.S., prompting travellers rethink their plans.

It’s worth noting that Canadian tourists don’t always have the same desires as those from abroad, meaning they’ll make different choices when it comes to food. Be sure to adjust your marketing strategies accordingly to keep your seats filled all summer long.

Here are just a few tips.

Go for local specialties

Showcasing classic Canadian recipes or products is a great way to attract international tourists. When it comes to domestic tourists, however, you might want to narrow in on the more local specialties. Someone from Toronto visiting the Maritimes may not be looking for drinks sold throughout the country, but want to try something new and exciting, like beer from the microbrewery they drove past on their way to the restaurant.
Don’t stop at food and beverages. Include the history and cultural significance of your local classics—a special touch that most tourists appreciate.

Make it an experience

Whether they’re from Canada or abroad, tourists are looking for memorable experiences. Be sure to offer them something that will stay with them long after their trip is over. Give up a table to make room for a musician or band, offer a complimentary cocktail with local flavours or, more simply, choose suppliers with a special story or journey that you can share with your guests. These are just a few of the many options.

Be present on social media

When it comes to travelers who like to plan their outings, social media is often the only way to reach customers before they arrive. Use regional tags on your posts, such as #[your city], to catch the attention of potential visitors looking for an experience. But don’t go overboard with the clichés. While they’re sure to resonate with some users, others may be deterred. If you’re trying to attract visitors from other parts of Canada, be sure to tailor your message accordingly.

Optimize your patio

No matter where they’re from, visitors are always drawn to patios. Even the most spectacular indoor dining space can’t replicate the unique, immersive experience of enjoying a meal outdoors. To get the most out of your patio, you’ll want to find the perfect layout. Make sure it’s well shaded and has proper air circulation when there’s a heatwave. For colder weather, a gas or electric heater can make all the difference.

Since the pandemic, consumers and restaurants have favoured takeout and delivery. Now, customers have made a full return to in-person dining. With inflation and menu prices both on the rise, people are eager to get their money’s worth while enjoying the whole restaurant experience.

According to data by Statistics Canada, food retail sales fell slightly over the year (-0.58%) from January 2024 to January 2025, while foodservice sales rose 3.75%—somewhat surprising results given the current economic climate. While these findings may not indicate a resurgence in restaurant patronage, they certainly suggest that locals aren’t abandoning these establishments. When they do go out, they want the experience to be a success. That’s what they’re paying for.

After being forced into neglect by the pandemic, in-person dining is making a comeback, so be sure not to overlook this aspect of your business. Whether it’s lunch, dinner or just a snack, a meal alone, as a couple, with family or friends, sitting at a table or counter, people are coming back to restaurants. Of course, our habits have changed drastically, and in-person dining will likely never be as popular as it once was, but it’s important to keep the ball rolling.

Focus on service

First impressions are paramount in the eyes of customers. You’ll want to make them feel special as a guest, that their needs are being considered. This doesn’t mean you should bombard them with questions. Valuable information may have been provided with the reservation, such as food allergies or intolerances. It’s a good idea to remember and mention these details when taking orders.

Focus on the basics of service without breathing down the customer’s neck. It’s a delicate balance, but if you can achieve it, you’ll reap the rewards. When you can, communicate with customers, especially while they’re waiting. You don’t want them to feel neglected. Delays in the kitchen can happen—the best thing to do is keep your guests informed.

It’s all in the details

It can’t be overstated: details are everything. Clean restrooms are key, but they’re not the only thing to consider. From menu design to tables, chairs, dinnerware and decor, every aspect of your restaurant should be thought through to ensure the customer feels relaxed and able to enjoy the entire experience.

Restaurants satisfy not only a primary need for food, but also needs related to learning and aesthetics. American psychologist Abraham Maslow, who famously conceptualized a hierarchy of human needs, included the need to see beauty in his theory. Your customers are no exception!

Having robots in your kitchen, at least for certain tasks, is no longer the stuff of science fiction. In today’s economy, with labour shortages, inflation and shrinking profit margins for restaurants, the conditions are just right for introducing a bit of automation into your kitchen.

When it comes to the range of robotic solutions on the market, the first thing restaurant operators will notice is just how affordable they are.

For example, AI-powered robots can take over your entire fry station without you having to adapt your kitchen. These machines often cost less than a cook’s annual salary.

Go at your own pace

For most independent restaurants, the ideal approach is to integrate these new technologies gradually.

For things to run smoothly, a fully automated kitchen requires a great deal of trial and error, as well as a massive investment of time, money and energy. That’s why this type of solution is better suited to major chains with multiple locations and fairly simple menus, such as the American chain Sweetgreen, which is currently rolling out its automated makeline as part of a pilot project.

In institutions, independent restaurants and smaller chains, the key is to go one workstation at a time. This will allow you to continue to operate and generate revenue while tools are implemented and staff become familiar with the system.

The tasks that can most easily be automated are the simple, repetitive ones that involve a great deal of handling, such as frying and chopping vegetables. Some AI-powered robots can even handle grilling, stir-frying or mise en place, without compromising product quality.

Adapt to change

Before adopting these solutions, talk to your kitchen staff. This will help you identify the more time-consuming, frustrating tasks. When it comes to automation, this is probably the best place to start.

Getting your staff involved in choosing and rolling out this technology will encourage acceptance and participation, and help them feel less threatened. It’s important to stress that robots are here to help staff, not replace them.

Of course, over time, an automated kitchen will be able to operate with a smaller workforce. However, in a time where teams are constantly shrinking, these new tools will be nothing but beneficial to your staff.

As automation costs decrease and robots become more popular, the ability to work effectively alongside these machines will become an increasingly sought-after skill within the restaurant industry.

With high season finally here, many restaurants are taking in students and temporary workers to help with the busy weeks ahead. This is a great way to lighten the load, provided you take the time to integrate new recruits into the team and keep them happy and productive throughout the season.

For restaurants, bringing in extra hands to help regular staff get through the most intense time of the year can be a lifesaver. Whether it’s to keep you from overworking your top employees, or to help out with patio service or events, seasonal staff are a valuable resource that can help consolidate and increase profitability.

Keep in mind that these workers tend to have different motivations from your full-time front- and back-of-house team. According to a survey conducted by Toast POS system, just 18% of workers are aiming for a long-term career in the restaurant industry. It’s important to understand these motivations to ensure they fit in with the rest of the team and, above all, that they stay on until the end of the season.

Take care of new recruits

A good strategy is simply to have a casual conversation with your new recruits before their first day on the job. Ideally, you want to have gone through your entire hiring process at least a few weeks before their official first day.

Have them try your signature dishes and enjoy a drink with some of your full-time staff and management team during closing hours. This is a chance for you to get to know them and for them to build a relationship with their team.

Since seasonal employees often have little to no experience, it’s best to get them started before the high season really takes off. There’s no reason to throw them in at the deep end!

Have them work a shift or two on slower days so they can familiarize themselves with your space and in-house procedures. It’s also a good time for their experienced co-workers to answer their questions and share a few tips and tricks. Your “regular” staff simply won’t be able to offer them that kind of attention during a rush, especially if they’re surrounded by multiple newcomers who don’t know which way to turn.

Plan their departure

While the first few days on the job are crucial as far as what’s to come, you don’t want to overlook the end-of-contract phase. Knowing they’re about to lose their job, seasonal employees will often start looking for their next one several weeks before the end of their contract with you.

Given today’s labour shortages, employers will likely offer these workers incentives to join their team as soon as possible. Having several employees leave early can put you in a bind during the last few weeks of the season, a time when your full-time staff have little energy to fill in the gap.

To avoid being left high and dry, you can offer temporary employees a bonus for honouring their contract to the end. There’s a chance that this strategy will bother your regular staff, who may perceive it as unfair. You can always offer them a similar bonus, time your annual pay increase with the end of the high season, or simply give them a well-deserved break.

Why not take the time to sit down with each seasonal employee during their last week and organize a little something to mark their departure? These kinds of gestures may even convince some of them to come back next year, saving you time and money, since you’ll be able to count on experienced workers instead of starting from scratch.

Dessert marks the end of a successful restaurant meal. But instead of seeing this final course as merely an additional sale, consider it an opportunity to connect with the customer.

“Would you like to finish with something sweet?” “Would you like a dessert with that?” or even “To finish, we have the dessert of the day…” Servers have a number of go-to phrases to invite customers to extend their meal. The idea here is not to recommend one option over the other, but to allow you to take a step back and look at what this moment represents for you and the customer.

Seize the opportunity

Dessert is an important opportunity to communicate with customers, who want to be treated as special guests—not feel like you’re trying to upsell them. It’s a way of extending their restaurant experience, and people like surprises. Bringing out the dessert menu can mean much more than you think.

According to a study by NPD Group, about 30% of restaurant-goers order dessert—typically one or more items to share so they can taste multiple dishes. Add desserts to your menu based on guests’ tastes, or include sharing options for groups. Bite-sized treats served with an after-dinner drink or digestif are another popular choice.

Beyond generating additional sales and increasing the average bill, dessert is a way of assessing the quality of the customer experience. This is your chance to communicate and talk about your business, its history, upcoming products or loyalty programs, if you have any. You can even train your staff on the subject.

At the start of the conversation, customers might not want dessert, but your suggestions might persuade them to share one or even take one home. You never know! By breaking down the artificial barrier that often exists between customers and servers, you increase the chance of people

This summer, Quebec restaurants can start charging a $10 fee per customer for groups of five or more who fail to show up for their reservation or to cancel at least three hours in advance.

No-show fees, which were previously not permitted in Quebec, are authorized under certain conditions throughout the rest of Canada. Is it a good idea to apply these charges to your customers?

The first thing to consider is just how much these unfulfilled reservations are costing the industry. According to an estimate by the Association Restauration Québec (ARQ), no-show reservations can cost restaurants anywhere from $50,000 to $100,000 per year.

However, it’s important not to assume that no-show fees will provide a sufficient source of income to compensate for these losses. Rather, the measure is a way to encourage customers to take the time to cancel their reservations in time for their table to be given to someone else.

According to case law on the subject, fees need to be reasonable in order to be seen as legally acceptable. For example, some authorities prohibit restaurants from charging fees equal to or greater than the amount that customers would have paid had they shown up.

This type of charge is relatively unpopular with customers. According to a survey by Research Co., 58% of Canadians think restaurants are not justified in charging patrons who don’t honour their reservations. Considering this data, a high no-show fee could dissuade some customers from making reservations at your restaurant in the future.

Clearly indicate fees

To be legally binding, no-show fees need to be clearly indicated to customers at the time of the reservation. It’s a good idea to use an online booking platform that requires users to click a button to confirm that they’re aware they’ll be charged if they fail to honour their commitment. The amount of the charge should be clearly stated.

These platforms are also an easy and efficient way for customers to cancel an existing reservation—a key part of introducing such a policy.

You can charge a fee for over-the-phone reservations as well, but it may be more difficult to get paid if the customer objects to the bill.

For this type of fee, online platforms facilitate the process. For example, they can request a deposit or provisional payment from the customer’s credit card to complete the reservation.

However, it’s important to be very careful when processing and storing credit card information. This personal data could be stolen in the event of a cyber attack, which could result in hefty fines and legal proceedings.

Despite these constraints, no-show fees are a proven way to hold customers accountable for failing to cancel a reservation. At first, some customers may be upset when this kind of policy is introduced, but most will get used to the idea once they understand the impact that no-shows can have on the survival of their favourite restaurant.

With their spectacular coastal scenery, authentic culture and festivals, warm hospitality and regional cuisine, Nova Scotia, New Brunswick and Prince Edward Island boast numerous attractions that stimulate the Maritime tourism industry and economy every year.

According to a survey by CAA-Québec, 44% of Quebecers plan on travelling outside the province in 2025. Travel in Canada outside Quebec accounts for 30% of travel intentions. A popular summer destination, the Maritimes can expect a busy period in the coming months, with 2025 forecasts exceeding 2024 results.

Investing in tourism

In February 2024, the Government of Canada and the Atlantic provinces sought strength in unity and signed the Atlantic Canada Agreement on Tourism (ACAT), a four-and-a-half-year, $30 million agreement, applicable until 2028, to promote tourism in the region. This investment aims to strengthen the competitiveness of Atlantic destinations (the Maritimes and Newfoundland & Labrador), improve their accessibility, encourage year-round tourism from here and abroad, and support local businesses.

Meanwhile, Nova Scotia is investing a further $4.5 million in 2025 towards programs to support its tourism businesses and communities, including marketing, digital adoption and product development. Last year, the province welcomed two million visitors and took in $3.5 billion in tourism spending.

In 2025, according to the CBRE Hotels Canada Industry Outlook, the Canadian hotel sector will see its highest expansion rate since 2019. In fact, the national hotel supply will increase by 1.4% thanks to the addition of 6,500 rooms, which could meet rising demand and improve accessibility for visitors. In 2024, the national hotel inventory went up by fewer than 3,000 rooms, or just 0.6%.

Canada’s domestic tourism on the rise

According to the Alliance de l’industrie touristique du Québec, trade and political tensions between Canada and the U.S. will lead to a significant drop in Canadian travel south of the border this year. A poll by market research firm Leger showed that nearly half of Quebecers planning a trip to the U.S. in 2025 have cancelled or changed their plans, opting instead for Canadian destinations to avoid travelling abroad, where their dollar is weaker.

Other Canadians, including from British Columbia and Ontario, share a similar sentiment, choosing to travel within the country rather than to the US. The Maritime tourism industry should take advantage of this Canadian pride, according to an article by CTV News. Leigh Forrest, general manager of the Rodd Grand Hotel in Yarmouth, Nova Scotia, says bookings are already higher than in 2024, thanks to an increase in Canadian visitors.

Meanwhile, Europeans are showing more interest in the region, and Americans seem to be continuing to travel north without any significant changes in behaviour. Every indication points to a promising tourism season for the Maritimes, which already saw record numbers in 2024.

For example, Halifax Regional Municipality sold roughly 1,629,000 hotel nights—a 2.6% increase from 2023. Revenue per available room (RevPAR) is expected to rise by 2% in 2025, with a slight boost to average daily rates (ADR) and stable occupancy.

Ports in the region have also seen a rise in the number of cruises and passengers. For example, Halifax welcomed 201 cruise ships in 2024, while Sydney, a cruise port in Nova Scotia, saw a record number of 117 ships. With cruises scheduled from March to November, the 2025 season looks outstanding.

If you run a hotel or restaurant in one of the Maritime provinces (New Brunswick, Nova Scotia or Prince Edward Island), you’re probably actively gearing up for the tourist season. Manage your reservation system efficiently, update your website, plan your staffing requirements, prepare your supplies, and everything should go smoothly!

Summer is right around the corner, and so is patio season. But customers with pets aren’t always clear on whether their companions can join the party. In recent years, Canadian legislation around pets on patios has become more flexible, with provinces now more open to welcoming them in outdoor spaces.

As of May 2022, amendments to Alberta’s Food Regulation allow food establishments to accept dogs into outdoor areas such as patios, without prior approval from a public health inspector. The regulation stipulates, however, that operators must “continue to follow local municipal bylaws regarding dogs.”

Previously, pet owners were most often limited to restaurants and patios with railings to which they could tie a leash.

Since the pandemic, provincial governments have been looking for ways to accommodate four-legged companions in public spaces. This can be attributed to an increase in the number of pet owners. Recent data from the Canadian Animal Health Institute shows that 41% of Canadian households own a dog.

Flexible regulations

In Quebec, a province with new legislation allowing dogs on patios, some restaurants have been accommodating pet owners when they feel their space “allows” it—when there’s room between tables, or when there’s a place to tie a leash without disturbing other patrons. The relaxed regulations give restaurants more freedom, but those preferring to keep pets off their patios are under no obligation. In other words, it’s now up to operators.

“More choice for consumers and more competitive businesses” was Ontario’s approach as it set out to reduce regulatory burdens for dogs on restaurant patios as of January 1, 2020.

Moving over to the Maritimes, Nova Scotia has allowed dogs on patios since March 30, 2021. At the time, the province saw this as a way to help an industry that had been severely hit by the pandemic. As is the case in Quebec, it’s a management right, meaning it’s up to business owners to authorize pets or not. In New Brunswick, lists of dog-friendly places are a popular request. Most establishments accept dogs, large or small, as long as they’re kept on a leash no more than 1.8 metres long.

Similarly, Vancouver and British Columbia do not require businesses to allow pet dogs in their outdoor dining areas. Operators can even choose to allow only certain types of dogs. However, pet-friendly patios are legally required to have a separate entrance that does not involve bringing animals inside the establishment.

Despite minor differences between the provinces, Canada is making efforts to welcome dogs into outdoor dining areas, beyond the spaces already reserved for them. Specialized websites such as BringFido.ca provide lists of pet-friendly establishments. Of course, service dogs are allowed everywhere, as long as the applicable legislation is respected.

You know it better than anyone. Restaurant operators use wine pairing as a marketing tool not only to optimize the customer’s dining experience, but to boost profits. Wine lists are a must, but adding new beverages to your menu can help bring in additional revenue.

Beer, cocktails, mocktails, kombucha, sake, tea, cold-pressed fruit or vegetable juices, flavoured water, fermented drinks and other homemade concoctions…Countless products with or without alcohol can be a substitute for wine. These options are a way for mixologists to show off their creativity as they strive to enrich the experience for customers without overwhelming their taste buds.

Beer pairing: a growing trend

In recent years, beer has become more popular on the food scene as a sophisticated alternative for wine. In fact, it’s no longer only being served before, but also during the meal.

Light, fruity beers, for example, typically blonds or whites, pair well with light dishes such as salads, fish or seafood. Sour beers tend to go with fresh cheese dishes, salads or light desserts. Darker beers like stouts and porters can be served with richer dishes, braised meats, chocolate desserts or mature cheeses. The bitter, aromatic profile of a hoppy IPA can balance out a spicier dish. Lambic-style beers, on the other hand, are ideal for rich, sweet-savoury foods such as foie gras or grilled meats with fruity sauces.

Are you a restaurant whose chefs and sommeliers like to pair dishes with local beers? The current trend is to focus on craft beers, which offer diversity and the freedom to experiment.

You can attract new customers by organizing beer tastings or workshops on the art of food and beer pairing. This fun, educational activity shows that beer can be both casual and sophisticated, while complementing food as well as wine does. Remember to offer non-alcoholic beer, which is becoming more and more popular.

Cocktails and mocktails

These days, you can’t have one without the other. As cocktails carve their place in the pairing world, be sure not to overlook mocktails. Both types of beverages can be crafted to complement a particular dish. Practically speaking, mocktails require more preparation than simply uncorking a bottle of wine or cracking open a beer. But the depth they can add to a flavour profile makes them well worth the effort. Depending on the dish and how you want to enhance it, you can go from salty to sweet, from bitter to floral, or even add smoky notes.

Crafting a cocktail or mocktail means inventing a tailor-made drink for a culinary specialty. Both drinks, with their blends of fruit, syrups, fresh herbs and vegetables, offer endless creative opportunities. Your bartender, or better yet your mixologist, can have fun creating innovative recipes by mixing original, seasonal ingredients. Presentation is key, along with colours, ingredients and accessories. If it’s true that we eat with our eyes first, can we not say the same for drinks? For customers, a visually impressive drink is usually worth the extra dollar.

Soft pairing is all the rage

The term “soft pairing” refers to the practice of matching non-alcoholic drinks with food. People may choose not to consume alcohol as a month-long challenge, or because of a prescription drug, allergy or diet. Whatever the reason, these drink options are a sophisticated, palate-pleasing alternative to alcoholic beverages.

Kombucha, which became a real fad for consumers, as well as the lesser-known water kefir and kvass, are three fermented drinks you can try pairing with your menu. Kombucha is tea-based, slightly acidic and fizzy, offering a refreshing taste that can balance out fatty or spicy dishes. Water kefir tends to go best with fish, salads and lighter meals. As for kvass, a fermented beverage made from rye bread, its slightly sweet and sour flavour is perfect for rustic dishes and grilled meats.

You can also offer your customers green or black tea, soothing infusions, homemade ginger ale, lemonade or herb-infused drinks to go with their meal. Other options include freshly squeezed fruit juices, which pair perfectly with light or vegetarian dishes, and vegetable juices for heartier recipes. For desserts or spicy recipes, you can try whole-milk or plant-milk beverages.

Why not serve cider, sake or a mocktail with a meal? With the variety of drinks out there today, with or without alcohol, along with creative mixology techniques, the pairing possibilities are endless. To elevate your customers’ sensory experience and invite them to discover new flavours, you can even offer different options for each part of the meal, from the starter to the main course and dessert, all while boosting your sales. Cheers!