Originally Posted by
StellaBlu 
lg - I just read an article in the Food and Drink section in our local weekly newspaper. The article discussed the high demand now for booze-free cocktails and how bartenders were being creative in coming up with Mocktails.
The article goes on to discuss the reasons why people seem to be cutting back on their alcohol intake (more mindful lifestyles, alcohol losing its appeal to a more health conscious individuals) and the need for restaurants and bars to provide a way for "..nonimbibers to participate in the bar experience".
A new trend perhaps?
Absolutely, speaking as some employed by a large Southeastern/Mid Atlantic (US) restaurant group. We have 18 restaurants and all of them have "zero proof" drinks on the menu - and they are great. Our owner is a recovering alcoholic - but we have great wine lists, sakes at our sushi concepts, all the shebang a good restaurant does. Other restaurants have such also , and more and more mixologists are creating non-alcoholic versions of their specialties- O'Doul's is not the only NA (almost) bev choice in a lot of places these days!
I lead the Atlanta location of the F&B recovery group our owner founded. The message about sobriety, recovery, mental health awareness, and yes better health overall has become SO much more public, discussed....and IMO, IME, this is good for everyone - of course in F&B, but beyond, since food & drink are cultural norms for all of us.