Jacob “Jake” Bickelhaupt, a well-known chef and restaurateur, is involved with the sober chef movement. As a part of his recovery with addiction, Jacob Bickelhaupt has learned to incorporate sobriety into both his personal and professional life.
The non-alcoholic industry is finally gaining traction in the world food and beverage industry. Most of the interest in establishments that either serve mocktails or other non-alcoholic drinks appears to come from those living in larger cities. Eighty percent of managers in Los Angeles and 71 percent of managers in New York believe that the recent interest in non-alcoholic establishments is a part of a larger trend toward health and wellness.
This interest is not limited to the US either. In Europe, the non-alcoholic industry has seen a lot of growth. In 2018, the number of proof-free spirits grew from 4 in April to 42 in October of the same year. Ultimately, entrepreneurs would have no problem because there is a demand for non-alcoholic drinks.
While competing with a long-established alcogenic market, those deciding to launch a non-alcoholic venture would have a few advantages. For one, replacing traditional alcohol with other ingredients could translate into overall cost-savings, depending on the types of drinks served. Moreover, these savings could translate into improved margins.
Another reason for opening a non-alcoholic establishment is that proprietors do not require the licensing fees or applications that cost thousands depending on the location.
In places where the population is very diverse, non-alcoholic establishments have a greater reach. For example, in religious communities that observe temperance guidelines, these establishments are accessible to these communities. Temporary abstainers, such as pregnant or nursing women, and designated drivers, would be more comfortable in an establishment where they could also enjoy the convivial atmosphere.
The non-alcoholic industry is finally gaining traction in the world food and beverage industry. Most of the interest in establishments that either serve mocktails or other non-alcoholic drinks appears to come from those living in larger cities. Eighty percent of managers in Los Angeles and 71 percent of managers in New York believe that the recent interest in non-alcoholic establishments is a part of a larger trend toward health and wellness.
This interest is not limited to the US either. In Europe, the non-alcoholic industry has seen a lot of growth. In 2018, the number of proof-free spirits grew from 4 in April to 42 in October of the same year. Ultimately, entrepreneurs would have no problem because there is a demand for non-alcoholic drinks.
While competing with a long-established alcogenic market, those deciding to launch a non-alcoholic venture would have a few advantages. For one, replacing traditional alcohol with other ingredients could translate into overall cost-savings, depending on the types of drinks served. Moreover, these savings could translate into improved margins.
Another reason for opening a non-alcoholic establishment is that proprietors do not require the licensing fees or applications that cost thousands depending on the location.
In places where the population is very diverse, non-alcoholic establishments have a greater reach. For example, in religious communities that observe temperance guidelines, these establishments are accessible to these communities. Temporary abstainers, such as pregnant or nursing women, and designated drivers, would be more comfortable in an establishment where they could also enjoy the convivial atmosphere.
