Max HeyraudAs young people drink less and non-alcoholic options gain popularity, Irish clubs are rethinking their bar offerings as declining alcohol sales challenge traditional business models.
A group of London promoters recently took to social media to highlight a growing concern: declining bar sales in clubs and the potential impact this could have on venues’ longevity. The trend reflects a broader cultural shift, as alcohol consumption continues to decline among young people, a pattern mirrored in Ireland. This raises the question: could offering alternatives behind the bar help cater to those who choose not to drink? Options such as jellies, chocolate bars, fruit for natural sugars, and alternative beverages like Club Mate, kombucha, or CBD drinks could provide both variety and energy for non-drinkers.
The conversation has also sparked a wider debate about the role of food in clubs. Irish clubs often operate for only four to five hours, yet many offer no access to food. This is a long stretch of time to be active in a high-energy environment without any sustenance, especially for those abstaining from alcohol or other substances. A simple snack, a piece of fruit, an energy bar, or a small treat can give people the boost they need to enjoy the night fully.
Statistics highlight the changing drinking culture. Per capita alcohol consumption in Ireland has fallen significantly from 2001 levels, with the country now below many European peers. The shift is driven by factors such as increased non-alcoholic beer consumption, which saw a 161% rise in on-trade sales volume between 2022 and 2025, and higher alcohol prices. In 2023, per capita alcohol use in Ireland was 9.9 litres of pure alcohol per person aged 15 and over, marking a 2.9% decrease from 2022. Long-term trends continue into 2025–2026, reaching the lowest levels in decades, with research showing that 54% of the public are drinking less than a year ago, and sales of 0.0% alcohol-free beers increasing by 25% in 2024.
For clubs, these trends present a business challenge. Many venues rely heavily on high-margin alcohol sales to cover substantial overheads such as insurance and specialised licenses, which in Ireland can exceed €21,000 annually. With a significant portion of revenue coming from a small group of loyal drinkers, reduced alcohol consumption can place pressure on traditional business models.
Yet contrary to fears that club culture is dying, evidence suggests that while some venues have closed, those operating weekly are thriving. Ireland in 2026 shows signs of a potential resurgence in club culture, with new events emerging regularly and strong consumer interest. However, if drinking habits are shifting, clubs may need to rethink their offerings. Expanding food and drink options beyond alcohol, catering to changing consumer preferences, could be a key strategy to sustain and grow nightlife culture in the coming years.
