New Year, New Draft: 2026 Trends That Will Define High-Performing Draft Programs
January is for resolutions. Your draft program deserves some.
January is the month where operators look at the numbers, stare into the abyss, and decide what they’ll finally fix this year. The gym will be crowded. Dry January will be loud. And your draft system? It’s either going to quietly print money or quietly bleed margin while everyone argues about menu pricing.
So here’s the move: set draft resolutions that actually change profit, consistency, and guest experience, then align them with the 2026 draft trends that are already reshaping beverage programs.
Below: the resolutions worth keeping, and the trends that will make them easier (or force your hand anyway).
The Only Draft Resolutions That Matter (and Why Most Fail)
Resolution #1: “Stop Guessing. Start Measuring.”
If your draft program is still run on vibes, you’re donating profit to entropy.
What to do this January:
- Establish a baseline: pour volume by product/daypart, yield/variance, and downtime events.
- Identify your top 3 underperformers (the ones that should sell but don’t, or the ones that “always foam”).
- Commit to a monthly draft performance check, not “when something breaks.”
2026 reality: The best operators are treating draft like a measurable production system, not a mystical craft.
Resolution #2: “Make Consistency a Brand Standard.”
Guests forgive a lot. They don’t forgive the same drink tasting different every time.
What to do this January:
- Standardize line cleaning schedules and document them.
- Set acceptable ranges for temperature and pressure behavior.
- Train staff on early warning signs (foam surges, slow pours, flavor drift).
2026 reality: Consistency is becoming non-negotiable as more beverage types go on draft (and guests get pickier).
Resolution #3: “Get Serious About Draft Beyond Beer.”
Draft is no longer limited to beer alone. The bars and breweries winning in 2026 are expanding margins by offering additional beverages on draft, cocktails, wine, cold brew, kombucha, and even soda, while maintaining the same level of quality and consistency guests expect from beer.
What to do this January:
- Audit your current system’s readiness for non-beer products (temperature zones, line materials, cleaning protocols).
- Pick one draft expansion category and pilot it with intention.
- Build the menu story around speed and consistency (“crafted, fast, identical every time”).
2026 reality: “Everything on draft” is becoming a strategic advantage if you control quality.