2016 Restaurant Trends & What to Expect in 2017



As we close the book on 2016 and look ahead to 2017, it’s important to reflect on the food and beverage trends we’ve seen in restaurants across the country over the past year. Whether it was kale everywhere or the delivery craze, avocado toast or tableside ordering, it sure has been another year of change in our beloved industry.

One trend we talk a lot about here at Avero is the ever-growing importance of beverages on restaurant menus – not just extensive wine lists and craft cocktails, but creative and tasty non-alcoholic beverages as well. With access to check-level data for thousands of restaurants across the country, Avero can see exactly how this trend is reflected in restaurant beverage sales throughout the United States over the past five years.

YOY same store beverage sales

While the graph above shows a slightly lower rate of beverage sales growth in 2015 and 2016, overall year-over-year beverage sales are increasing. This supports what Avero founder Damian Mogavero said in a recent interview with Food Fanatics magazine:

“The chef, the sommelier, the owner and other beverage professionals work together on the beverage program. It’s not just a great wine, beer or a cocktail list but also nonalcoholic beverages. If effort goes into a beverage program, you know the restaurant will have killer food. Beverage is a great source of revenue, and it’s a real differentiator for guests.”

Additionally, over the last five years there have been three years in which beverage sales growth has surpassed total food and beverage sales growth in restaurants across the country, further proving the importance of beverage programs.


We predict this trend will continue through 2017, but Avero will be sure to keep a close watch on it and many more trends in 2017 via our monthly Avero Index. Be sure to follow us on Facebook, Instagram, LinkedIn and Twitter so you know exactly when our analyses are released. Happy New Year!


By Guest Blogger Kate M. Gold, Avero, Inc.

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