Once a year, a new edition of the SWISS BARGUIDE is published, featuring the 101 best bars in Switzerland. In the spirit of bar culture and its diverse community, the editorial team at BAR NEWS wanted to ask these bars: Where does the Swiss bar scene stand today, and how has it evolved? What topics should we focus on in the future? Below you’ll find the anonymized highlights from the major market survey of Switzerland’s top 101 bars in 2026.
The Swiss bar industry remains a craft-based sector made up of small businesses. On average, the bars surveyed employ about “four full-time employees”—larger establishments have ten or more positions, while some manage their day-to-day operations with just one person. Part-time workers play a key role: most establishments rely on two to five part-time positions.
The proportion of women is encouragingly balanced: About half of the companies employ between 20 and 50 percent women, and just under one-fifth even have 70 to 79 percent female employees.
Cocktails in the City Center – Non-Alcoholic Drinks on the Rise
The bar menu is the heart of every establishment—and it clearly shows the direction the bar is heading. Compared to last year, the number of drinks featured has decreased slightly. On average, the menus of the bars surveyed list 28 cocktails and highballs, plus about 10 non-alcoholic cocktails (mocktails). Beer and wine round out the offerings. Bars have also established themselves as full-service hosts when it comes to coffee: Three out of four establishments (75 percent) offer coffee.
Most bar menus are updated two to four times a year—adjusted seasonally, sometimes with permanent special menus for wine or seasonal specials. The survey clearly shows that 50 percent of establishments update their menus twice a year.
Sales Trends (Forecast)
Particularly revealing is the assessment by bars and restaurants of sales trends (forecasts) for the various product categories in the current year:
Clear winners:
- Non-alcoholic cocktails—by far the strongest upward trend: Nearly all respondents expect growth or strong growth.
- Low-ABV(drinks with low alcohol content) — clear winners as well.
- Bitter & Vermouth – a steady upward trend; the majority of businesses expect growth.
- Tequila / Mezcal – on the rise: nearly 50% of businesses have a positive outlook.
Under Pressure:
- Grappa (Marc) – the biggest loser: 14 out of 21 businesses expect sales to decline or drop sharply.
- Brandy / Cognac / Armagnac.
- Gin—once a favorite—is showing signs of wear and tear.
- Absinthe – on the decline.
Opportunities & Risks
Labor shortages, changing consumer habits, and unpredictability: the three major concerns. The open-ended question about the biggest challenges brought a great deal of honesty to the surface. Three themes run like a common thread through the responses:
Finding good employees: “Maintaining high quality given the current labor market situation”—that’s how one business sums it up. More than half of the bars surveyed rate the job search as difficult or very difficult.
Declining Alcohol Consumption: What the trend data confirms is something bar staff are experiencing firsthand in their day-to-day work: alcohol consumption is on the decline. For bars that have traditionally based their business model on spirits, this poses a structural challenge—but it also presents an opportunity for creative non-alcoholic concepts.
Unpredictable customer traffic: “What used to be predictable is now completely impossible to forecast”—this statement strikes a chord with many businesses. Slow weekdays, sudden peak times, and changing nightlife habits—especially among 20- to 30-year-olds—have made it harder to plan for day-to-day operations.
Sustainability & the Environment
The best bars are also taking a stand on environmental issues: A clear majority of establishments have implemented concrete measures over the past twelve months to operate in a more resource-efficient manner. Those that haven’t taken action yet are planning to do so. The industry is making progress—even as external pressure mounts.
Conclusion: An Industry in Transition—With Attitude The BAR-NEWS survey of Switzerland’s top bars shows that the industry is vibrant, creative, and adaptable. It is responding to the spirit of the times with more non-alcoholic options, seasonal menus, and a growing awareness of sustainability. At the same time, it is grappling with real structural challenges—a shortage of skilled workers, changing consumer habits, and a daily routine that is difficult to plan.
