A non-alc list that drinks with the menu.

Ratio designs zero-proof cocktail programs for restaurants and bars. We build non-alcoholic drink lists that pair course-by-course with your food, train your staff to sell them with confidence, and recover the revenue you're losing when non-drinkers order water. Programs start at $2,500.

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80%

of restaurant gross profit comes from beverages — and a $9 mocktail can outperform a $14 cocktail at 65–75% margins. Restaurant Dive / Entegra, 2024

+$95K

average annual revenue lift for venues that expanded their non-alc menus. Non-alc beverage sales grew 30% in 2024. Restaurant Dive / Entegra, 2024

+47%

year-over-year jump in non-alc menu additions at independent restaurants. Nearly half of bar guests now order both alcoholic and non-alc drinks in the same visit. SpotOn / CGA by NIQ, 2026

Nº 01 — The gap

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Guests are ordering by brand name. Most bars aren't ready.

A guest sits down, says "what's your non-alc selection?" and the server freezes. The answer is sparkling water or a mocktail improvised from juice and soda.

Meanwhile, that guest spends $16 on a premium non-alc spritz at home. They'd happily spend $12-14 at your restaurant if the option existed. Instead they order water. The 2-top ticket drops by $18 or more.

Non-drinkers aren't a niche. They're a growing segment with strong opinions and real spending power. The restaurants that have a real list are capturing that revenue. The ones that don't are leaving it on the table — literally.

Nº 02 — How we build a list

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Built to drink with your menu, not beside it.

A non-alc list shouldn't be a sidebar. It should pair. The bitter aperitif that opens the meal. The herbal tonic that cuts through rich food. The zero-proof sparkling that toasts as well as champagne.

We build the list around your menu's flavor profile. If you're running Italian, the aperitif slot matters most. If you're doing omakase, the pairing progression is everything. If you're a neighborhood bistro, the by-the-glass selection and a single signature non-alc cocktail are the moves.

We recommend 4 to 6 zero-proof options on the menu, priced just below comparable alcoholic drinks. Each drink built on adult flavors — think shrubs for acidity, tea for tannin, aquafaba for texture. Not juice and soda.

Nº 03 — The math

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Margins, ticket lift, and staff confidence.

Premium non-alc options carry healthy margins — comparable to or higher than alcohol. Shelf life is long. Waste is minimal. Most cans, bottles, and single-serve formats are easier to inventory than a full cocktail program.

A $9–16 zero-proof option per course changes the ticket math entirely for non-drinkers. Multiply across a dinner service and the program pays for itself in the first month.

Staff training is the multiplier. A server who describes the non-alc aperitif as "our most-ordered zero-proof, all the structure of a Negroni built on bitter botanicals" converts a question into a sale. A server who shrugs and says "we have some mocktails" doesn't.

Nº — What's included

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01

Menu analysis & list design

We read your menu, visit your bar, and build a non-alc list that pairs course by course. Not generic — built for your food and your style.

02

Sourcing & signature development

Brand-agnostic curation. By-the-glass and bottle options. Signature non-alc cocktail development if you want a house drink.

03

Staff training

Tasting session, pairing notes per dish, and a one-page guide the server keeps. The sell happens at the table, not the menu.

Bar programs start at $2,500 for assessment, curation, and implementation. Signature cocktail development from $500 each. Quarterly refresh retainers from $750/quarter, cancel anytime. See how it works →

Nº — Common questions

FAQ

How many non-alc options should a restaurant have?

Industry best practice is 4-6 zero-proof cocktails on the menu. Enough to cover the key moments (aperitif, pairing, digestif, celebration) without overwhelming the list. We help you pick the right number for your concept.

How should we price non-alc drinks?

Delicious zero-proof options typically have great margins. Pricing depends on the product, but $8–16 is appropriate for most concepts. We help you set the right price point during program design.

Will my bartender need special skills?

No. Most non-alc drinks use the same techniques your bartender already knows. The main difference is ingredient knowledge — what each base tastes like, which products work where. That's what the training session covers.

What about Dry January and Sober October?

A permanent list is better than seasonal promotions. But those months are a great time to launch or refresh your program — the marketing attention is built in. We can time a launch to coincide with either.

Can you just tell me what to buy?

Yes, but the list without the training doesn't sell. The combination of the right products and staff who can speak to them is what drives revenue. That's why the program includes both.