Gen Z is drinking less, but restaurants are not losing money. In fact, many are making more. In part two of our Restaurant Trends to Watch in 2026 series, we break down the sober-curious movement, the rise of low and no alcohol beverages, and why mocktails and non-alcoholic drinks are becoming one of the most profitable menu categories in hospitality.

Alcohol consumption in the U.S. is at its lowest level in decades, especially among younger guests. But smart restaurants are pivoting fast by creating intentional mocktail programs, premium non-alcoholic beer offerings, kombuchas, and botanical-forward drinks that feel just as elevated as cocktails.

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Veteran restaurant servers reveal secrets of the buffet. All-you-can-eat buffets look like the worst business model ever. Fixed price. Unlimited food. One hungry customer could destroy profits in a single night.

How do buffets actually survive? All-you-can-eat buffets almost always wins. We reveal psychological tricks and layout manipulation and the biological hacks.

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Restaurant guests who don’t read the menu and blame the server are a common occurrence. As servers we absorb confusion over wine, cocktails, and food. In this episode of The Modern Waiter Podcast, we dive into the dumbest, funniest, and most unbelievable complaints we’ve ever heard as longtime servers. We discuss when it’s okay to ask questions vs. when you’re just being difficult. Humor, cringe, and real talk from the server’s side of the table.

#Restaurant #ServerLife #serviceindustry

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Discover why working in a restaurant might be one of the best life lessons you never knew you needed. In this podcast episode, hospitality industry veterans discuss the invaluable skills gained from restaurant work. Learn what separates those who've worked in the industry from those who haven't. Explore real-world examples of restaurant etiquette gone wrong, and find out whether everyone should spend time in hospitality.

#Restaurant, #ServerLife, #ServiceIndustry

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On this podcast episode, we have Kaela, a returning guest to discuss common customer requests that make servers cringe. As veteran restaurant servers, we dive into what servers hear when customers say these lines. Learn about the nuances of customer requests and how they're often interpreted in the restaurant industry..

#Restaurant, #ServerLife, #ServiceIndustry, #Hospitality, #ServerStories #RestaurantComedy

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Discover the 10 AI trends transforming the restaurant industry in 2026. This is the first episode in the series: Restaurant and Hospitality Trends of 2026. Marlon Joseph (The Modern Waiter) and Danny Davila break down how artificial intelligence is reshaping everything from drive-thru ordering to dynamic pricing, inventory management, and even robot chefs in the kitchen. With over 30 years of combined experience in the service industry, we've seen trends come and go, but AI is here to stay. Learn how 82% of restaurants are already using AI technology and what it means for customers, employees, and business owners alike.

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Are restaurants and bars secretly refilling liquor bottles? Are they pouring off brand alcohol when you ordered premium? In this week's podcast, we reveal the truth behind shady bar practices like substituting cheaper liquor for top-shelf brands and refilling premium bottles with lower-cost spirits. Is this illegal? We breakdown the red flags, the risks and how you can protect yourself.

If you’ve experienced a suspicious pour or a sketchy bill, share your story in the comments. Support honest businesses and help others stay informed.

Disclaimer: This video is for educational purposes and is not legal advice. Laws vary by state/country.

#RestaurantScam #BarScam #Liquor #ConsumerProtection #Fraud

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Stress is a part of almost any job. When you are working in a restaurant that stress can feel like a trap. It does not have to control you. This podcast episode will give you fast and practical ways to manage stress in as a restaurant server. Learn how to reset your nervous system in 30 seconds, communicate under pressure, prioritize when everything feels urgent, and keep your mindset steady through rushes, complaints, and curveballs.

#ServerLife #RestaurantLife #StressManagement #MentalHealth #ServiceIndustry #Hospitality

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f you are a server, you know double shifts, rude tables, inconsistent tips creates constant pressure. In this podcast, we break down proven, realistic strategies to avoid burnout in the service industry. You’ll learn simple daily systems to protect your energy, set boundaries, and manage stress during rushes. It is important to handle difficult guests without absorbing the negativity, and build a support plan with your team and management.

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Thinking about leaving the restaurant grind for a 9–5? In this episode of The Modern Waiter Podcast, we sit down with former restaurant pro Mateo Rodríguez, who went from back-of-house and bartending to beverage manager and now works at a bank with true banker’s hours. We unpack the real culture shock, lifestyle shifts, money differences, and whether the grass is actually greener outside the service industry.

About the show:

We’ve been sharing real talk from the service industry for 7+ years. This is episode 352 as we kick off Season 8. If you’ve lived the double-shift life, wrestled with weekends and holidays, or wondered whether a corporate role would cage (or free) you, this episode is for you.

#RestaurantLife #Hospitality #Bartender #ServerLife #serviceindustry

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