Dry January? How Pizzerias Can Win Customers with Alcohol-Free Cocktail Syrups

Dry January? How pizzerias can win customers with alcohol-free cocktail syrups

Hook: Losing orders because customers are choosing sober nights or family-friendly outings? Dry January — and the growing year-round sober-curious movement — is a clear revenue opportunity for pizzerias that treat drinks as part of the meal, not an afterthought. With craft syrups from makers like Liber & Co., small teams can build a profitable, low-lift mocktail and craft-soda program that lifts average order value and keeps guests coming back.

Why Dry January matters in 2026 — and why it’s not just January

In late 2025 and early 2026 the non-alcoholic category continued its rapid expansion. Industry coverage and retail moves highlighted a shift: Dry January is no longer a one-month fad but a year-round customer segment. Convenience retailers such as Asda Express expanded to over 500 stores, reflecting consumer demand for convenience and high-quality non-alcoholic options near home.

Meanwhile, craft syrup brands like Liber & Co. scaled from kitchen-batch beginnings to 1,500-gallon production tanks, showing strong wholesale demand from restaurants and bars. That growth signals two important things for pizzerias:

• Customers want better non-alcoholic drinks. Sober-curious diners will pay for craft flavors and a considered mocktail experience.
• Supply is easier than ever. Quality craft syrups are available wholesale, with predictable yield and long shelf life compared with fresh-juice programs.

Dry January is evolving into a year-round opportunity for restaurants that offer creative non-alcoholic options and convenience-minded bundles.

The upside for pizzerias: revenue, inclusivity, and better guest experience

Adding a deliberate non-alcoholic program is not a cost center — it’s a strategic driver. With smart pricing and bundles, mocktails can raise average order value (AOV), increase midweek covers, and bring families and sober-curious diners who might otherwise skip dining out.

• Higher AOV: Mocktails typically carry a 60–80% margin at scale.
• Broader appeal: Families, designated drivers, pregnant guests, and people cutting back on alcohol.
• Cross-sell: Bottled craft syrups can be sold as retail add-ons or gift items, adding a new revenue stream.

Menu strategies that work in 2026

Below are practical, field-tested strategies tailored to pizzerias. Each is designed to be low-lift for kitchen teams and high-impact for guests.

1. Launch a focused mocktail menu — 6 to 8 signature items

Keep it tight. A compact mocktail list reduces training time and speeds service. Use craft syrups as the backbone and build drinks that match pizza textures and flavors.

• Options to include: Citrus spritz, Ginger Fizz, Hibiscus Cooler, Orchard Soda, Non-alcoholic Negroni-style bitter, Creamy dessert soda.
• Format: Offer single-serve glass (from bar), refillable pairing carafe for family tables, and canned to-go versions for delivery.

2. Craft soda and soda flights

Craft sodas are simple: club soda or tonic plus a craft syrup. Price them like a premium soft drink, and offer a 3-soda flight for tasting. Flights encourage multiple purchases and are especially effective for groups ordering large-format pizzas.

3. Pair mocktails with pizzas

Pairing increases perceived value and eases ordering decisions. Label pairings on the menu and train servers to recommend them.

• Neapolitan Margherita: Lime cordial spritz or Italian lemon soda to cut through richness.
• Spicy Pepperoni: Ginger & lime soda to cool spice and refresh the palate.
• Four Cheese: Orchard soda (pear or apple syrup) to add subtle acidity and fruity contrast.
• Veggie & Pesto: Hibiscus cooler for floral lift and balance.

Sample mocktail recipes using craft syrups (simple, high-margin)

Use these recipes as turnkey options. Each uses common bar tools (shaker or mixing spoon), a craft syrup base, and inexpensive garnishes.

Ginger-Lime Fizz

30ml Liber & Co. Gingercraft syrup, 20ml fresh lime, 90ml soda water, ice, lime wheel. Build in Collins glass. Price guide: £3.50–£4.50 cost to guest; £0.70–£1.20 cost to make.

Hibiscus Spritz

35ml hibiscus syrup, 15ml lemon, 90ml soda water, orange twist. Bright, floral, great with tomato-forward pies.

Velvet Falernum & Soda (Tropical soda)

25ml Velvet Falernum syrup, 20ml lime, crushed ice, soda water, mint sprig. Pairs with smoky meats and roasted veg.

Orchard Cream Soda (dessert-ready)

30ml pear or apple syrup, 15ml vanilla syrup, 60ml soda water, float of cream (optional), cherry garnish. Perfect as a dessert-up-sell.

Tip: Use pre-batched mixers for busy nights — combine syrup + citrus in small carafes to speed pours and reduce waste.

Family combos and promotion ideas (Deals, coupons & promotions)

Deals are where pizzerias win hearts and wallets. Structure offers so drinks feel like part of the bundle, not an afterthought.

Sample combos

• Dry January Family Feast: Two large pizzas, garlic knots, a chocolate bomb dessert, and four mocktails for a set price. Discount compared to à la carte; highlight as limited-time to drive urgency.
• Midweek Mocktail & Pizza: Every Tuesday, two pizzas + two mocktails with a voucher code for online orders.
• Sunday Sober Social: Offer a mocktail flight free with every group pizza order of £35+.

Coupons and loyalty mechanics

• First-time mocktail discount: 20% off a mocktail with any pizza via online code.
• Punch card: Buy five mocktails, get the sixth free. Track via POS or app.
• Cross-sell coupon: Customers who buy a family combo receive a voucher for 10% off bottled craft syrup on their next visit.

Pricing strategy: Keep mocktails in a premium soft-drink band, add a small bundle discount (10–15%) to tip walkers into buying the combo instead of standard drinks.

Retail partnerships and grab‑and‑go (think Asda Express opportunities)

2026 convenience-store growth signals opportunity for pizzerias to partner with local retailers or stock branded bottled craft syrups. Consider these models:

• Co-branded to-go kits: Pizza + canned mocktail sold as a dinner kit for two, marketed to Asda Express shoppers or local convenience stores.
• Retail shelf placement: Wholesale craft syrups (e.g., Liber & Co.) sold in bottles at counter for customers to take home.
• Joint promotions: Cross-promote with local Asda Express or convenience stores — offer discount codes redeemable at both locations to capture footfall.

Staff training, menu labels, and service scripts

Simple training yields big returns. Use a 15–30 minute staff session to cover recipes, upsell language, and pairings.

• Service script: "Can I recommend one of our mocktails with that? The Ginger-Lime Fizz pairs especially well with pepperoni."
• Menu labeling: Use icons for "Non-alcoholic" and "Family favorite"; list suggested pairings directly under pizza names.
• Tasting notes: Give staff a one-page flavor map (spicy, acidic, floral, sweet) so they can match drinks quickly.

Inventory, costing, and margins

Craft syrups are efficient: high yield, long fridge life once opened, and predictable cost per serving. Here’s a quick math model:

1. One 750ml bottle at wholesale yields roughly 25–30 servings at 25–30ml per mocktail base.
2. If bottle cost is £8, cost per serving is ~£0.27–£0.32.
3. With an average mocktail price of £3.50–£4.50, gross margin is healthy even after soda and garnish costs.

Operational tips: Batch syrups and citrus mixes for service windows, rotate flavors seasonally, and use clear FIFO labeling for opened bottles.

Marketing playbook for launch and retention

Make mocktails a marketing asset. Use social media reels, local influencers in the sober-curious community, and targeted email loops to shout about deals.

• Launch week: Free mocktail with first online order of £20+. Share short videos of mocktail pours and pairings.
• User-generated content: Encourage customers to post their mocktail photos with a hashtag and offer a weekly prize.
• Local press: Pitch a Dry January & family feature to local outlets — cite the local convenience trend and how pizzerias are adapting in 2026.

Measure success: KPIs to track

• Attach rate: percentage of orders that include a mocktail.
• AOV lift: compare AOV before and after mocktail program launch.
• Coupon redemption rate: track efficacy of Dry January offers and family-combo promos.
• Repeat purchase: monitor how many customers order mocktails again within 30 days.

Quick case example: a small pizzeria wins big

Example: Bella Pizzeria introduced a 6-item mocktail menu using two Liber & Co. syrups, added a "Family Feast + 4 mocktails" bundle at a 12% discount, and promoted it via email and Instagram during the first two weeks of January 2026. Results in 60 days:

• Mocktail attach rate rose from 4% to 18% of orders.
• AOV increased by 9.8% across all channels.
• Five repeat customers per week bought bottled syrup as a retail add-on.

That uplift covered the initial syrup investment within the first month.

30/60/90-day implementation checklist

First 30 days

• Choose 4–6 syrup flavors to start. Order wholesale samples (Liber & Co. is a good fit for pizzerias).
• Create a compact mocktail list and three canned or bottle-to-go options.
• Train staff on recipes and three pairing scripts.
• Design one family combo and one midweek mocktail promo.

Next 30 days (31–60)

• Launch with a local social and email push. Use a coupon code for tracking.
• Introduce bottled syrup retail at the counter and in delivery packaging as an add-on.
• Monitor KPIs and adjust pricing or menu items that aren’t selling.

60–90 days

• Test a seasonal flavor rotation and a mocktail flight for groups.
• Explore a convenience partnership (local Asda Express or mini-market) for to-go mocktails or bottled syrups.
• Refine promotions: launch a punch-card loyalty or subscription offer for bottled syrups and recurring mocktail discounts.

Final practical takeaways

• Start small, win big: A compact mocktail list paired with two promotional bundles is enough to move the needle.
• Use craft syrups: They provide consistent flavor, long shelf life, and strong margins.
• Pairing sells: A one-line pairing on the menu increases mocktail attach rates by removing decision friction.
• Promote aggressively in Jan 2026: Dry January attention creates visibility — but build offers so customers return all year.

Call to action

Ready to convert Dry January into year-round revenue? Start with our free 6-item mocktail menu template and sample costing sheet designed for pizzerias. Implement a pilot in 30 days and see how craft syrups like Liber & Co. can boost AOV, bring family business, and make your menu more inclusive for the sober-curious. Contact your supplier, train your team, and launch your first promo this week.

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