In light of new drinking trends, establishments also need to examine their inventories. How many wines are on the wine list? How many turnover inventory every month? How many beers and scotches are stocked? What's the turnover for each of these products? Are there items on the drink list or menu that are simply favorites of the owner or of some of the regulars? Is there enough room for items that would appeal to an already sizable - and growing - customer base of nondrinkers?
The demand for alternative beverages is increasing every day. Establishments need to make room in inventory for this new source of profit.
Any product goes bad if it isn't sold, and a product - especially a new and innovative one - isn't sold if it isn't advertised. Unfortunately, non-alcoholic beverages frequently fall into this category. They lack the necessary promotion by the establishment; as a result, their high profit potential doesn't get a chance. Customers don't ask for a non-alcoholic beverage because they don't know it's available. The same promotional techniques that work for alcoholic beverages work for those without alcohol. Establishments need to run specials on alternative beverages and perhaps host tastings. With this support, sales of alternative beverages can soar.
Establishments need to re-examine the concept of what's "enough." Are several domestic as well as imported gins available? How many vodkas are offered? How large is the selection of wines? Nondrinkers like to try different non-alcoholic products, just as people who like alcohol often vary their drinks. But when given no choice, many people won't order anything.