Part 5/11:
Celebrity chef David Chang underscores this point, noting that in places like Los Angeles, younger people are drinking significantly less, impacting the bottom lines of many eateries. With fewer alcohol sales, restaurants face the dilemma of not only losing revenue but also balancing their menus to include cost-effective, appealing non-alcoholic options. Some establishments have responded by offering specialized mocktail menus, encouraging social participation without the need for alcohol. However, the concern remains that this could dilute the traditional ritual of celebratory cocktails and reduce overall profit margins.