Restaurant guests are more open to specialty beverages than most operators realize. They know what mocktails are. They’ve heard of prebiotic sodas. Many want to try both. The problem is they’re not being converted at the point of order. RMS surveyed over 800 U.S. consumers in Q1 2026 on restaurant beverage trends to find out why, and what operators can do about it.

What’s in the report

• Which guest segments are driving mocktail and prebiotic soda growth?
• What are guests actually willing to pay for specialty and non-alcoholic beverages and where is the pricing ceiling?
• Why are nearly 8 in 10 consumers aware of prebiotic sodas but less than half have ordered one at a restaurant?