While current economic trends have caused many customers to rethink their attitude toward dining out and try to reduce food expenditures in general, it has also caused them to focus on the quality of the meals and drinks they choose. Consumer behaviour indicates a sharp knowledge that one does, in fact, get what one pays for. In their article from early 2023, Diageo Bar Academy noted that 56% of consumers are willing to pay more for a better-quality drink.

High-quality ingredients and attention to detail are the way to go.

Both Mintel and FSR (Full-Service Restaurants) Magazine have noted a rise in customer cravings for Dessert Cocktails, with Mintel noting “Many new and trending alcoholic beverage offerings tap into consumers’ love of sugar including dessert.” In FSR’s piece, beverage director Chevy Farrell also noted the uptick in the offering of dessert cocktails and offered some notable advice: offer your dessert cocktails on your regular bar menu; don’t group them with desserts, as this could scare off craft cocktail-loving customers. “I try not to draw lines between cocktails in a sense of defining them as ‘dessert cocktails.’ I put them on the list alongside any other of my cocktails. It seems like the consumer is more likely to put aside any phobia of ordering a dessert-style drink [this way].”