Drinking trends 2026: why alcohol-free is gradually becoming the norm in fast service

That doesn't mean you suddenly have to become a mocktail bar or completely revamp your menu. But a few small, thoughtful choices can make it easier for guests to find what they're looking for today. People want variety. Or something lighter. Or just something different.

In fast service, you don't need to make a big deal out of it. But if your menu moves a little, you will make it easier for your guests.

Below are five beverage trends that you will encounter more often in 2026 and how you can apply them in your business.

1. Water with a twist

Water remains a constant. But with a small addition, it gains more appeal.

Consider:

• Lemon or lime

• Mint or cucumber

• Orange in winter

• A subtle seasonal combination

Display it prominently on your counter or give it a clear place on your (digital) menu. When people see it, they are more likely to choose it.

2. Matcha as an alternative to coffee or soft drinks

Matcha may seem like something for trendy coffee bars, but it's really just an extra option.

You can keep it simple:

• Iced matcha in summer

• Matcha latte as an alternative to coffee

Some guests simply want something other than cola or cappuccino. If you offer that alternative, you will soon find out whether there is any demand for it.

You don't have to put that on your menu permanently. Test it temporarily. In fast service, you can quickly see what's popular.

3. Alcohol-free beer as a valid choice

Non-alcoholic beer is now firmly established in the market. Guests expect it to be on your menu.

Visibility is particularly important:

• Give it a prominent place on your map

• Display it on your screen or ordering kiosk

• Make sure it is not hidden at the bottom

You don't need to fill your fridge with ten different varieties. One strong brand, well positioned, is often enough.

The difference usually lies in how you present it.

4. Something striking that attracts attention

Sometimes it is acceptable to include something on your card that arouses a little curiosity.

A smoothie with blue spirulina, for example. That blue colour stands out and is popping up more and more on social media.

For a lunch bar, healthy takeaway or poké bowl bar, such an eye-catching product can perfectly match what your guests expect.

One eye-catching feature on your card can be enough to pique the curiosity of new customers.

5. Local drinks “from our region”

Local brands continue to score highly. People recognise the bottle or have heard about it before. That feeling of 'local' still plays a role in how people make their choices.

This works particularly well in Flanders. If you clearly mark them on your menu and perhaps add a brief description, you will help your guests make a decision more quickly.

What does this mean for your business?

When you look at the big picture, you don't see a sudden turnaround. What you notice most is more variety and more conscious choices at your counter. Alcohol has become less automatic, and guests now take it for granted that there are full-fledged alternatives to alcohol.

Sometimes one extra option is enough. Or a product that you already offer today, but that could be more visible on your menu.

If you work with a digital menu, you can quickly adjust it and try out what works. This way, your offering simply grows along with your guests, without becoming burdensome or complex for your business.

*Bron: Pinterest Predicts Trends 2026 https://business.pinterest.com/nl/pinterest-predicts