Hotels Raise the Bar on Mocktails With Eye on Health-Conscious Travelers
Photo Credit: The Ritz-Carlton Grand Cayman is one properly increasingly serving mocktails to increasingly appeal to health-conscious guests. Ritz-Carlton Grand Cayman
Skift Take
Hotel brands increasingly showcasing non-alcoholic drinks is a major shift considering hotels have long viewed alcohol as a significant revenue producer. But the growing emphasis on healthier travel has steered them toward a major opportunity to increase profits.
Mocktails are no longer just for pregnant women on babymoons or business travelers looking to avoid a morning meeting hangover. Hotel food and beverage outlets are adapting their drink menus to satisfy increasingly health-conscious guests and offer brands an opportunity to increase profits.
Keisha Parcells-Robb, director of food and beverage for Ritz-Carlton Grand Cayman, said evolving guest preferences were among the main factors for developing Saint June, the property's al fresco dining concept that's set to launch in mid-October. The rum-punch umbrella drinks popular in years past have been replaced by fresh-pressed local juices, healing ingredients like guava and matcha, and anti-inflammatories like coconut water and ginger.
"There is a tremendous focus on artfully incorporating foraged and grown ingredients into a collection of cocktails that also includes non-alcoholic options,” Parcells-Robb said. "Consumers seem to be a lot more health-conscious nowadays and more mindful."
That mindfulness has helped drive the growth of wellness travel and culinary sustainability. Hotels also believe they can reap the b
