4 Restaurant Drinks That Guests Love and Sell Well

A well-crafted restaurant drinks menu plays a key role in setting the tone for your dining experience, building your brand identity, and driving revenue. A thoughtful selection of drinks enhances your food offerings and encourages guests to stay longer and spend more. 

This article highlights drinks that consistently sell well and delight guests. Use it to refine your menu, improve your service, and grow your beverage program strategically. 

4 Types of Restaurant Drinks That Guests Love 

Every great drink program starts with a strong foundation. Whether you run a casual bistro or a fine dining restaurant, your beverage offerings should reflect your concept and excite your guests.

The following categories consistently perform well across many establishments.

1. Signature Cocktails

Signature cocktails help your restaurant stand out. They give guests something they can only get from you, which builds loyalty and encourages social sharing. Here are three tips on developing signature cocktail recipes:  

1. Focus on local flavors and seasonal ingredients. 
2. Name the drinks creatively to spark curiosity. 
3. Use house-made syrups or infusions to add uniqueness.

2. Classic Cocktails with a Twist

Updating classic cocktails lets you play with nostalgia while keeping things fresh. Guests already know and love drinks like the margarita or old-fashioned, but a creative twist can make them feel brand new. Here are three ways to riff on classic cocktails: 

1. Add an unexpected ingredient like chili, lavender, or yuzu. 
2. Change the base spirit while keeping the essence of the drink. 
3. Play with textures and garnishes for visual interest.

3. Nonalcoholic and Mocktail Options

Nonalcoholic drinks are no longer an afterthought. Guests who don’t drink alcohol still want something special and flavorful. Here are three ideas for nonalcoholic drinks: 

1. Offer complex mocktails made with fresh ingredients. 
2. Use beautiful glassware and garnishes to elevate the experience. 
3. Include low-sugar and wellness-inspired options.

4. Craft Beer and Wine Selections

A thoughtfully curated beer and wine selection signals care and quality; it also elevates your guests’ dining experience. Here are three ways to appeal to guests who appreciate craft beer or wine: 

1. Choose beers and wines that match your menu and concept.
2. Offer tasting notes to guide choices.
3. Rotate selections regularly to keep the list fresh.

3 Ways to Optimize Your Restaurant Drinks Menu 

Once you have strong drink options, the next step is designing a menu that sells them. A well-organized, visually appealing menu guides guests toward higher-margin drinks and improves their overall experience.

1. Restaurant Drinks Menu

Your menu layout influences what guests order, so make it easy to navigate and enjoyable to read. Here are three tips for designing your menu: 

1. Group drinks into logical categories (e.g., cocktails, wine, beer, mocktails). 
2. Use enticing descriptions to highlight flavors and ingredients. 
3. Keep the design clean and branded to your restaurant’s look. 

2. Restaurant Drinks Menu List

Creating the right drink list isn’t about variety; it’s about balance and purpose. Here are three tips to help you build a well-rounded, appealing selection: 

1. Include options across different price points. 
2. Offer something for every taste: sweet, bitter, strong, light. 
3. Review sales data to identify top sellers and underperformers.

3. Seasonal and Limited-Time Offerings

Limited-time drinks spark excitement and urgency. Plus, they let you experiment with new flavors and trends. Here are three ideas for seasonal offerings: 

1. Create seasonal specials that reflect the time of year. 
2. Use limited-edition ingredients or holiday themes. 
3. Promote these drinks on social media and in-store signage. 

3 Ways to Maximize Drink Profitability 

Your drinks menu can be a major profit center—if you manage it well. By pricing strategically and reducing waste, you boost margins while still offering value to your guests. 

1. Drink Pricing Strategies

Setting the right price for your drinks is a balancing act between profitability and perceived value. Ingredient costs are the foundation, and knowing your exact pour cost helps you set prices that maintain healthy margins.

However, other factors come into play, such as your restaurant’s brand, location, and target audience. A fine-dining guest may expect to pay more for craft cocktails with premium ingredients while casual diners may be more price-sensitive. 

To strike the right balance, consider what similar venues in your area charge and how your menu communicates value. Descriptive naming, premium glassware, and thoughtful presentation help to justify higher prices.  

Avoid underpricing in hopes of higher volume as this devalues your offerings and reduces profitability over time. Instead, aim for pricing that reflects both your costs and your guests’ expectations. 

2. Beverage Cost Management

Tracking beverage costs requires active oversight of inventory, ingredient usage, and waste. Without tight controls, even small losses add up quickly. Standardized drink recipes and measured pours ensure consistency and help reduce overuse. You can also use jiggers or automated systems to maintain portion accuracy during busy shifts. 

Inventory management tools help you monitor stock levels and identify slow-moving items before they go to waste. Avoid overordering, especially for perishable ingredients like fresh juices, herbs, or dairy-based mixers. Repurpose excess items creatively, such as turning overripe fruit into syrups or infusions, so that you can reduce waste. 

3. Upselling and Cross-Selling Techniques

An effective upselling strategy boosts sales and improves the guest experience. Train your staff so they understand the beverage menu inside and out and can suggest add-ons without sounding pushy.

For example, instead of a generic “Would you like a drink?”, servers can say, “Our signature sangria goes well with the grilled chicken. Would you like to try a glass?” 

Cross-selling also works well at the bar. Bartenders can recommend a small plate or dessert that complements a featured cocktail, encouraging customers to extend their stay and increase their tab.

Seasonal drink specials, featured pairings, and bundle deals (like a beer and burger combo) are additional ways to encourage extra spending. 

2 Methods to Enrich the Guest Experience 

A memorable drink experience isn’t only about taste. Presentation, pairings, and guest interaction all contribute to how customers receive and remember a beverage. 

1. Drink Presentation and Garnishes

The way restaurants present drinks makes a big impact on your guests’ perception of quality. A thoughtfully garnished cocktail or mocktail can become a visual highlight, and something to get guests excited to share on social media.  

From custom glassware to fresh herbs, citrus peels, or edible flowers, small touches transform a standard drink into a memorable part of the dining experience. 

2. Customer Feedback and Menu Adjustments

Feedback plays a vital role in refining your drink menu. Review guest comments regularly to identify underperforming items or spot emerging preferences.  

Be open to tweaking recipes or introducing seasonal options based on what guests are asking for. This responsiveness shows that you value their opinions and have a commitment to delivering a better experience with every visit. 

3 Best Ways to Use Tech for Beverage Program Management 

Technology makes it easier to manage a drinks program efficiently. From tracking what sells to preventing waste, the right tools improve performance and free up time for your team. 

1. Point-of-Sale (POS) Systems for Drink Sales Analysis

A modern POS platform helps you analyze drink sales in real time. By tracking which drinks sell best and during what times, you can identify customer preferences, adjust pricing strategies, and decide when to run promotions or rotate in new offerings. 

2. Inventory Management and Ordering Systems

Efficient inventory and ordering systems are also essential. With the right tools in place, you can monitor stock levels, automate reorder thresholds, and avoid costly stockouts.  

These systems also reduce waste by tracking ingredient usage and expiry dates, so you’re not overordering or letting product go unused. That translates into more consistent service and stronger margins. 

3. Online Ordering and Delivery for Drinks

Offering drinks through online ordering and delivery opens new revenue streams. Whether it's bottled cocktails, specialty non-alcoholic beverages, or curated drink kits, integrating drinks into your delivery platform increases average order value and attracts customers beyond your dining room. With proper packaging and clear labeling, drinks can travel well and still feel like a premium experience at home. 

Frequently Asked Questions About Restaurant Drinks 

Drinks are a big part of the dining experience, and many guests have questions about what to expect. From top-selling beverages to must-know basics behind the bar, here are some of the most common drink-related questions. 

What’s the most ordered drink at a restaurant? 

The most ordered drink at restaurants is typically soft drinks, with Coca-Cola leading the pack in many regions. These beverages are popular consistently because they pair well with a wide range of dishes, are familiar to most guests, and are available in nearly every type of restaurant.  

However, iced tea, lemonade, and draft beer also rank high depending on the restaurant concept. Alcoholic drink orders tend to vary more based on location and audience, but beer and house wine are among the most frequently ordered options in casual dining settings. 

What are some basic bar drinks (well drinks)? 

Basic bar drinks, also known as well drinks, include commonly requested mixed beverages made with standard liquors. These six bar drinks are essential for any bartender to know: 

1. Rum and Coke: A simple mix of rum and cola, often garnished with lime. 
2. Vodka Soda: Vodka with club soda, typically served with a lemon or lime wedge. 
3. Gin and Tonic: Gin paired with tonic water, garnished with lime. 
4. Whiskey Sour: Whiskey shaken with lemon juice and simple syrup. 
5. Tequila Sunrise: Tequila, orange juice, and grenadine, served over ice. 
6. Margarita: Tequila, triple sec, and lime juice, often served with salt on the rim. 

These staples form the foundation of most bar menus and are quick to prepare during busy shifts. 

What are the seven spirits in bartending? 

The seven base spirits in bartending are the foundation for countless cocktails and mixed drinks. Each brings its own flavor profile and is usable across a wide variety of recipes: 

1. Vodka: Neutral and versatile, ideal for mixing. 
2. Gin: Herbal and aromatic, made with juniper berries. 
3. Rum: Made from sugarcane or molasses, available in light, dark, and spiced varieties. 
4. Tequila: Distilled from the blue agave plant, often used in Margaritas. 
5. Whiskey: Aged and complex, with variations like bourbon, rye, and Scotch. 
6. Brandy: Distilled from fermented fruit juice, often served neat or in cocktails. 
7. Liqueurs: Sweet, flavored spirits like triple sec, Amaretto, or Baileys that complement other base spirits. 

Updating Your Own Drinks Menu

From signature cocktails and classic well drinks to curated wine and beer selections, your beverage program plays a critical role in shaping the guest experience. A well-crafted drinks menu improves guest satisfaction and boosts revenue for your restaurant.  

Want to take your beverage program even further? Book a demo now to see how online ordering and smart guest engagement tools can help you grow drink sales, streamline operations, and keep customers coming back.