Which topics will or should we look at more closely in the future? Below you will find the anonymized results of the
key findings of the major market survey.
Number of employees and proportion of women
In small companies (up to 3 employees), the proportion of full-time positions has changed slightly - in favor of full-time. In medium-sized companies (4-6 employees), on the other hand, the proportion of full-time positions has decreased. In large companies, the proportion of part-time employees has decreased further.
The proportion of women working in the bar sector remained roughly the same as in the previous year. Just under a third of the bars surveyed stated that they employ more than 50% women.
Offer
Our survey this year did not reveal any major change in the coffee on offer. Around 84 percent of establishments also offer coffee in their restaurants. There have also been relatively few changes in the range of drinks on offer. There has been a small decline in the range of beer on offer at
, while the increase in the range of non-alcoholic cocktails on offer could be linked to the trend towards conscious drinking.
Changing the bar menu
When it comes to issuing a new bar menu, the survey shows that around a third of the establishments surveyed state that they issue a new bar menu 2-3 times a year. The biggest change is seen in the publication of more than four editions, with only 5 percent of establishments still doing so.
Trend (spirits categories) %
This year's survey of the 101 best bars on sales forecasts for 2025 shows a particularly strong increase in tequila / mezcal as well as rum and the bitter / vermouth category. A positive development is still predicted for non-alcoholic cocktails, and this positive trend is also expected for Low-ABV. They are on trend and are the absolute winners in the trend barometer.
In the whisk(e)y sector, it is noticeable that whiskies from the USA / Canada* have positive expectations, while whiskies from Scotland are viewed somewhat less positively this year. The survey shows that a further decline is expected in the popularity of grappa, absinthe and brandy. Swiss specialties are still in demand, underpinning the trend towards regionality and seasonality.
*Note: This survey was conducted before the tariff disputes in the USA.
Opportunities and risks
Staff turnover in the restaurant and bar industry has always been higher than in other sectors of the economy. Even today, the industry faces an even greater challenge in finding good and, above all, motivated employees. In addition, the hospitality industry is struggling to make
its respective location attractive as a meeting place for people. Today, guests have to be offered more to make them feel comfortable. The statement from a participant in this year's market survey: "We have to get young people to go out again" is representative of the situation.
The relationship with competitors was also described by the Swiss bar scene in this year's assessment as simple and mostly harmonious. The relationship with local residents/neighbors is now rated as slightly more difficult than last year, but is mostly relaxed and, according to many businesses, easy to live with. When asked for the first time about the problem of declining alcohol consumption, a third of respondents rated it as difficult to very difficult
.
Sustainability
In this year's market survey, sustainable management in bars, the use of local and seasonal products, the avoidance of plastic, zero waste and energy saving are also important parameters in the entire bar culture. Many establishments are actively striving to implement these measures in order to promote the environmentally friendly use of resources. The survey on the "101 best bars 2025" shows how creatively and consistently many establishments are acting today.
