2025 Barware Trends: Upgrade Your Bar Program for Higher Margins | Johnson Pike

Successful bars and restaurant operations are boosting margins without sacrificing quality by rethinking their barware and glassware options.

Foodservice industry veteran Kevin Jackson reveals the profitable bar trends he is seeing food operators consider in 2025. Drawing on years of industry experience, he offers practical advice for fine dining establishments and neighborhood pubs alike. "If you want to improve your bar program, start with small changes. The important part is to embrace change."

Say goodbye to the standard straight-wall drinkware we've used for years, and make room for glassware that's colorful, textured, and taking new shapes.

The revival of pre-prohibition glassware like coupe and Nick & Nora glasses is allowing smart operators to reduce portions for spirit-driven cocktails while enhancing presentation.

Frozen drink machines like those from Frosty Factory are improving bartender efficiency while creating Instagram-worthy presentations that customers love.

Wine glasses are expanding in variety, however restaurants are recognizing they may only need one glass for their wine program.

#FoodserviceIndustry #CommercialBarware #BarProfitability

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Our TERRITORY SPECIALIST
Kevin Jackson
Territory Sales - Colorado
Kevin Jackson started in foodservice washing dishes at the age of 14. After college, he settled in Seattle mentoring under award-winning chefs, eventually running his own kitchens as executive chef. Kevin relocated to Colorado in 2012 to be closer to family and transitioned out of the kitchen and became Sales Consultant for Sysco Denver. He joined Johnson Pike in 2021 and is our Corporate Chef as well as outside sales in the Colorado market.

Follow him on LinkedIn:   / kevin-jackson-626bb31b7  


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