The Intriguing Story Behind Dry Restaurants
By Eddie Daniels, Publisher
In an industry built around indulgence and celebration, the idea of a restaurant that proudly refuses to serve alcohol may seem counterintuitive —even radical. Yet, dry restaurants are gaining attention and reshaping how hospitality is defined in 2025. At first glance, a dry restaurant is simply one that does not serve alcohol—no beer, no wine, no cocktails. But the roots, motives, and impact of this decision go far deeper than a missing drink list. Origins Rooted in Culture and Conviction Historically, dry restaurants have existed out of religious, cultural, or legal necessity. In many Muslim-majority countries and communities, for instance, alcohol is strictly forbidden, and dry restaurants offer culinary excellence without compromising religious values. Likewise, in parts of India, dry dining aligns with Hindu spiritual practices. In the United States, some dry restaurants emerged in regions like the American South, where local “dry counties” enforced strict laws banning alcohol sales. Others were born out of faith-based missions, particularly among Seventh-day Adventists and similar communities. What began as a matter of compliance or conviction is now being reimagined as a powerful lifestyle choice. The Rise of the Sober-Curious Movement The modern dry restaurant isn’t just about abstinence—it’s about intention. Over the past five years, the sober-curious movement has gained momentum, particularly among Millennials and Gen Z. These generations
are drinking less, prioritizing wellness, and redefining what it means to go out and have a good time. Enter the new breed of dry restaurants: places that don’t feel like compromises, but destinations in their own right. At these venues, you’ll find thoughtfully curated zero-proof cocktail menus, sophisticated botanical blends, non-alcoholic wines, and fermented teas designed to pair with food as artfully as any Pinot Noir. Hospitality visionaries are no longer asking, “Why don’t we serve alcohol?” but “What can we create instead?” A Business Model Built on Opportunity From a business standpoint, going dry offers some clear advantages: • No liquor license hurdles, which can be costly and time-consuming to obtain. • Lower insurance premiums and less liability risk.
Page 52 | HOSPITALITY NEWS JUN
Powered by FlippingBook