Free tool for restaurant owners

The Beverage Trend Report

A monthly intelligence briefing on what's rising and dying in drinks, alcoholic and non-alcoholic, filtered to your cuisine, your tier, and your city. It runs itself on the first of every month.

Beverage is the highest-margin real estate on your menu, and it moves faster than food.

Reads the whole landscape

The drinks press, food media, and what is visibly gaining traction on social.

Filters to YOUR restaurant

Kills the trends that do not fit your cuisine, tier, or city, so you do not have to.

Ends in one move

A menu-ready drink with the name, description, price, and simplest build.

New to this? Start here

Go to claude.ai, sign in, and turn on web search.
Create a scheduled task set to the 1st of each month (or tell Claude "create a monthly scheduled task"). Scheduled tasks require a paid plan.
Paste the prompt below and fill the [brackets]. Done; the report arrives monthly.
Want it right now? Paste the same prompt into a normal chat and it runs once, today.

How it works

One paste, a monthly analyst

Set it on the 1st of the month and read it in five minutes.

The prompt

Paste as a monthly scheduled task (or run it once in a chat).

PROMPT

You are my beverage trend analyst. Run this on the 1st of every month.

My restaurant: [name], [city], [cuisine], [tier: casual / upscale casual / fine dining], check average [$/$$/$$$]. Our current beverage identity in one line: [e.g. "classic cocktails and Italian wine" or "craft beer and agua frescas"].

Search the web and build this month's report. Rules first: only cite trends you can verify with a real, current source (drinks and food press, industry trade coverage, credible reports on social momentum). Link every source. If you cannot verify something, put it in a "whispers, unverified" line, not the report. No last-year trends dressed up as new.

THE REPORT:
1. RISING, ALCOHOLIC: the 3 to 5 drinks, ingredients, or formats gaining real momentum right now, each with why and the source.
2. RISING, NON-ALCOHOLIC: same treatment. Non-alc is a margin machine; take it as seriously as the cocktail list.
3. FADING: 2 to 3 things losing steam that I should stop featuring before I look dated.
4. THE FILTER: for each rising trend, one line on whether it fits MY restaurant (cuisine, tier, city) or not, and why. Kill the ones that do not fit; do not make me do that math.
5. THE ONE MOVE: the single drink I should add, rename, or feature this month. Give it a menu-ready name, a one-line evocative menu description, a suggested price for my tier, and the simplest possible build for a busy bar.
6. THE LOCAL READ: anything specific to [city] (a spirit, a local producer, a citywide moment) worth riding this month.

Keep the whole report readable in five minutes. End with: "Last month's move, worth keeping or killing?" so I review instead of stacking novelty on novelty.

The honest part

What it does, and what stays yours

It reads earned media and visible social momentum and cites every claim; anything it cannot verify lands in a clearly marked whispers line. It cannot see TikTok's internal analytics, so it triangulates from what it can prove. You make the final call on what goes on the list, and the report ends by asking whether last month's move earned its spot.

Why this works

Early owns it, late copies it

The restaurants that catch a drink trend early own it in their market. The ones that catch it late look like they are copying. A beverage director would bill you real money for this research; the robot does it on the first of every month, filters it to your room, and hands you one decision instead of forty headlines.