Full Zero Proof Program (6 Drinks)
I build a full 6 drink zero proof program designed to feel like a real bar experience. You receive a complete execution system, including prep and batching standards and consistency controls, so the menu performs across shifts and can scale for higher volume service.
What you get
6 original mocktails with broader range and a clear menu structure
Full spec sheets for all drinks, including measurements, method, glassware, ice, garnish, and service notes
Detailed prep and batching plan with labeling, storage standards, shelf life guidance, and par levels
Consistency checklist and troubleshooting notes for repeatable execution
Menu ready descriptions and ordering cues to drive sales
Ingredient guidance and substitutions based on your market reality
1 consultation call
1 revision round (up to 2 drinks adjusted)
Delivery
10 business days (rush service available)
Best for
Hotels, lounges, restaurants, and venues building a serious alcohol free offering, including high volume environments.
What I need from you
Venue concept, volume, and service style
City and ingredient constraints
Target price range and margin expectations if relevant
Equipment constraints (batching, carbonation, no specialty tools)
Glassware available or preferred serve style
Deadline and time zone
Add ons
Rush delivery
Full costing and pricing model
Staff briefing guide for implementation
Additional revision rounds
Live online implementation session
Design / graphics note
I do not provide menu graphic design or layout.
However, I deliver a designer-ready spec pack (structured text + all technical details) so your graphic designer can build the menu quickly and correctly.
Please provide the details below
Must have
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Venue concept and service context
Venue type, vibe, target guest, and where the drinks will be served (bar, dining room, event, etc.). -
City + country
For ingredient availability and realistic prep choices. -
Target sell price range
Per drink, or “not sure”. -
Sweetness preference
Dry, balanced, or sweeter, plus any “no-go” styles (too spicy, too bitter, etc.). -
Allergens and must avoid ingredients
Nuts, dairy, gluten, coconut, egg, honey, caffeine, etc. -
Service speed and volume
Busy bar, hotel lounge, event, low volume, high volume.
Helpful (if available)
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Menu goal
More sales, better guest experience, pairing, wellness focus, premium positioning, faster service. -
Preferred styles to include
Pick 2–3: fresh long, citrus, herbal, spicy, bitter, tea based, coffee based, creamy, sparkling. -
Equipment and constraints
Batching allowed, carbonation ok, blender ok, no specialty tools, limited fridge space. -
Glassware available or preferred serve style
Highball, coupe, rocks, Collins, etc. -
Ingredients you already stock or want to use
Tea, shrubs, cordials, syrups, juices, NA spirits, premium sodas, bitters alternatives. -
Deadline + time zone
So delivery and revision timing stays smooth. -
Any reference drinks you like (optional)
Links or names are enough.
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