Non-alcoholic drinks are all types of drinks that do not contain alcohol. This type of drinks can be enjoyed directly, as an appetizer drink, as certain drugs, or mixed drinks that consumed cold or hot.

For a hotel restaurant, usually providing non-alcoholic drinks at breakfast time or during free time to go with visitors while relaxing. Non-alcoholic drinks are more enjoyable for all, because it made from ingredients such as fruit and vegetables, milk, and do not contain substances that cause loss of consciousness.


Categories in Non-Alcoholic Drinks

In general, non-alcoholic drinks are divided into:

Mineral Water

non-alcoholic drinks

Mineral Water is pure water with a high mineral content. Mineral Water is divided into several types:

  • Natural Mineral Water, comes from mountain springs or groundwater in the earth which is tasteless, colorless, odorless, and does not contain chemicals.
  • Artificial Mineral Water, is a soft drink that comes from a mixture of mineral ingredients to water dam and added with carbon dioxide gas, such as soft drinks, tonic soda, ginger ale, lemon drinks, and so on.

Refreshing Drinks

Refreshing Drinks are drinks mixed with soda or mineral water. The drinks that fall into this category are as follows:

  • Squashes, drinks in the form of liquids or powders obtained from fruits.
  • Syrup, is a drink made from sugar with water or fruit juice. The use of syrup for drinks is to enhance sweetness, color, and aroma.

Tall Drinks

non-alcoholic drinks

Tall drinks have been developed into special drinks that have become superior in several restaurants. The price is relatively more expensive than other types of non-alcoholic drinks.

Here’s an example of tall drinks:

  • Milkshake, a sweet drink and served cold. This drink is made from milk, ice cream or ice milk, and flavorings or sweeteners such as syrup or chocolate sauce. Serving this drink usually uses a tall glass and added with toppings like whipped cream or ice cream.
  • Float, or ice cream soda, is a drink that consists of one or more scoops of ice cream for either a soft drink or a mixture of syrup with carbonated drinks.

Stimulant Drinks

non-alcoholic drinks

Stimulant drinks are non-alcoholic beverages that have a stimulating effect by increasing the activity of the central and peripheral nervous systems. The effects of each of these drinks are quite diverse, such as raising awareness, affecting heart rate, blood pressure or digestion, and so on.

These are the following of non-alcoholic drinks from this category:

  • Coffee, a drink that comes from processed coffee beans. Can be served hot or cold. Coffee can be served in various flavors, depending on the type of coffee bean used or the manufacturing technique.
  • Tea, is a plant native to China, which is derived from tea leaves. Different mixing or manufacturing techniques will create a distinctive taste and aroma.
  • Milk, is a nutritious stimulant drink with calcium mineral content which is useful for preventing osteoporosis. Fresh milk is milk that comes from healthy cows, but for some people who practice vegetarianism or are allergic to cow’s milk, you can try other dairy products such as almond milk.
  • Chocolate, is raw material that is processed and comes from the cocoa tree. The seeds of the cocoa tree have a bitter taste, and to develop the taste, it must first be fermented.



non-alcoholic drinks

Nourishing drinks are non-alcoholic beverages that contain food substances that are good for the body. The main ingredients of this drink come from fruits and vegetables, then processed by blending or taking the juice from fruits and vegetables directly. The example of this non-alcoholic drinks are:

  • Juice, made from the extraction or pressing the natural liquid from fruit or vegetable.
  • Smoothies, made from fruit and vegetables that are processed using a blender until all the ingredients smooth, usually mixed with ice cubes, ice cream, yogurt, milk, and so on.


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Equipment Used in Making Non-Alcoholic Drinks

non-alcoholic drinks equipment

The selection of equipment must be adjusted to what type of dish will be made. Generally there are several types of equipment commonly used in making non-alcoholic drinks.

  • Juicer, used to make various fruit or vegetable juices. Unlike the blender, the juicer can immediately separate the ingredients and the pulp
  • Milkshake machine, for making milkshakes or thick shakes
  • Ice cream dispenser, to make ice cream
  • Blend, to make smoothies, frappes and other drinks
  • Post-mix dispenser, to accommodate various types of drinks in large quantities. Usually used for soft drinks
  • Ice Crusher, a tool for breaking ice
  • Scoop, to get ice cream


Before using an equipment, always make sure the equipment is clean before and after use. When making a drink, some of the ingredients used before may leave a taste. If the same tool is used to make new drinks from different ingredients, this will certainly change the taste of the drink.


Ingredients Used to Make Non-Alcoholic Beverages

The first thing to prepare before making a non-alcoholic drink is the ingredients. The choice of ingredients is usually based on several things:

  • The customers’ requests should be fulfilled wherever possible
  • Items offered on the menu and drink list. Usually cold drinks that will be served to customers are listed on the menu so that the ingredients needed are available at the workstation
  • Recipes used by restaurants
  • Ingredients available at the restaurant. Usually restaurants have their own restrictions regarding the ingredients used to make drinks

non-alcoholic drinks ingredients

The following ingredients are commonly used to make non-alcoholic drinks:

  • Fruits and vegetables, used to make fruit and vegetable juices, or making garnishes for decoration. Make sure the fruit and vegetables you use are fresh and not wilted
  • Dairy Products, this product can be milk, cream, or yogurt. Before use, make sure to check the expiration date
  • Sparkling Water, can be a soft drink or carbonated water
  • Ice Cream, this ingredient is usually used to make milkshakes, thick shakes, and iced coffee
  • Drink Powder, for example, fruit powder, chocolate, or malt
  • Mineral water, generally in the form of ordinary mineral water or sparkling water
  • Syrup, this material is used to add flavor or color to drinks

These ingredients should always be available to make non-alcoholic drinks. If the stock of a material is running low, report it immediately to the leadership or other staff who handle it. However, if the ingredients run out, immediately make an announcement that drinks that use these ingredients for the time being cannot be ordered.


Rules on Preparing Non-Alcoholic Drinks

Before serving non-alcoholic drinks to customers, it is best for an employee to understand in advance the policies applicable at the hotel. Here are some of the rules generally enforced by hotel restaurants:

  1. How to Handle Surplus Products

When preparing a drink ordered by a visitor, sometimes an employee accidentally makes too many drinks. For that, it is necessary to know what the restaurant’s policy is in dealing with this waste or excess products.

For example, should the drink be thrown away? Can it still be given to visitors as a bonus? Or is it okay for an employee to drink it?

  1. Arrangement of Materials and Equipment

There are lots of variations of procedures for arranging ingredients and equipment in a restaurant. The arrangement of tools and materials must always be neat to make it easier to use them.

  1. Rules for Consuming Products at Work

It’s not uncommon for employees to frequently consume products while still working, for example eating ingredients used for garnishing or consuming excessive portions of drinks to serve.

Most restaurants have a rule not to allow employees to consume products during working hours. This is because these actions can worsen the restaurant’s image if it is seen by visitors.

However, there are also some restaurants that allow their employees to eat the dishes they made while working, depending on the dish. There are also restaurants that allow employees to consume food or beverage products outside of working hours in places that are not visible to visitors.

Based on this terms, which rules do you think is better?

  1. How to Handle Unused Materials

To handle materials that can no longer be used, each restaurant in a hotel environment also has different policies. The causes of a material not being usable also vary, for example because it has passed the expiration date, defects on the ingredients are feared to reduce the quality of the product, and so on.

Before going to throw out a material, here are things that must be considered:

  • What materials will be disposed of?
  • How much material will be disposed of?
  • How will the material be disposed of?
  • Why should the material be thrown away?


Before serving drinks, it’s a good idea to know whether the visitor has allergies or whether they have digestive disorders to an ingredient. Some of the ingredients used may have the potential to cause allergies and are sensitive to the stomach.

These are the various types of non-alcoholic drinks available at the hotel. Interested to try it at home? 🙂