https://pastyproven.com/ Three food stories a day — restaurants, the industry, culinary culture and what is actually on shelves — each linked to the source. en https://pastyproven.com/posts/the-real-cost-of-a-drink-with-no-alcohol-in-it-09-22/ https://pastyproven.com/posts/the-real-cost-of-a-drink-with-no-alcohol-in-it-09-22/ Nonalcoholic cocktails aren't priced like juice because they aren't costed like juice — bars charge for labour, not booze. Tue, 22 Sep 2026 00:00:00 GMT industry https://pastyproven.com/posts/why-the-virgin-cocktail-costs-as-much-as-the-real-one-09-21/ https://pastyproven.com/posts/why-the-virgin-cocktail-costs-as-much-as-the-real-one-09-21/ Bon Appétit asked why nonalcoholic cocktails are so pricey — the answer is about labour and rent, not booze. Mon, 21 Sep 2026 00:00:00 GMT industry https://pastyproven.com/posts/why-your-mocktail-costs-as-much-as-the-real-thing-09-20/ https://pastyproven.com/posts/why-your-mocktail-costs-as-much-as-the-real-thing-09-20/ Bon Appétit asked why nonalcoholic cocktails are so pricey — the answer is about margins, not mixology. Sun, 20 Sep 2026 00:00:00 GMT industry