The Sober Shift: Redefining Drinking Culture With Chris Cardone

We had the time to sit down with Chris Cardone, owner of Continuous Beverage Solutions, a mixology company he founded in New York City that specializes in non-alcoholic/mocktail drinks. Chris discussed with us his decision to go from alcoholic to non-alcoholic and why this is becoming more and more popular in general. We consider Chris an innovative leader in the beverage industry and love his professionalism, creativity and mindfulness.

First off, What inspired you to start Continuous Beverage Solutions, and what does the name represent?
I wanted a name that reflected both personal and professional growth. “Continuous” stands for self-improvement and evolution. “Beverage” is my world, my passion. And “Solutions” means I’m here to solve problems, not just point them out. It’s about helping businesses (and people) keep moving forward, smarter and stronger.

You competed in USBG World Class for four years, winning in 2017, and have since served as an educator and judge. How has that experience influenced your work today?Competing in World Class taught me the importance of pushing creative boundaries, maintaining composure under pressure, and striving for excellence at every level. Winning in 2017 was a career-defining moment, but staying involved as an educator and judge has been just as impactful. It reinforced my belief that true mastery is a continuous journey — not a destination — and it has shaped the way I mentor others, design programs, and approach every aspect of hospitality.

You’ve been a bartender, a competitor, a consultant, and speaker. Which role do you feel most connected to?
Honestly? Speaking and consulting light me up the most these days. I love being able to share knowledge, inspire others, and help people see possibilities they didn’t realize were there. It’s about giving back to the industry that gave me so much.

You’ve been sober since 2015. What led you to that decision, and how has it shaped your career in hospitality?
Honestly, I had a few hallucination episodes between 2007 and 2015. I wish I could tell you it was some grand cosmic vision, but mostly, they were random and unsettling enough that I just brushed them off… until my fourth one hit on Memorial Day 2015. That one scared me straight — or at least sober. I decided to take a full year off from drinking. At 9 months in, I realized I felt way better without drinking and decided to stay sober for good. I’m coming up on my 10-year sober anniversary, and honestly, it’s one of the best things that ever happened to me, both personally and professionally. It’s made me a better person in every single aspect of my life.

Congratulations! That’s a wonderful accomplishment and so inspiring, Chris! Early on, you faced resistance when discussing sobriety in the bartending community. What has changed, and why do you feel it’s important to bring the conversation back now?
Back in 2015, I probably came in a little too hot — full soapbox mode. The industry wasn’t ready, and a lot of mentors and “friends” told me to zip it. So I did. But over the years, I have gotten a lot of private messages from people quietly struggling. Fast forward to today: the world is different. Non-alcoholic options are exploding, and people are way more open-minded. So now I’m picking the mic back up — but this time, it’s less “preachy” and more about offering real support, mindful options, and showing that there’s more than one way to thrive in this industry.

How do you balance being in an industry centered around alcohol while personally choosing not to drink?
I learned early on to compartmentalize. I love this industry — it’s my career, my passion — and I realized I could still be an effective bartender, server, and consultant without drinking. I know how to build programs, taste cocktails (yes, without drinking), and create great experiences. And judging by how things have gone… I think it’s fair to say I was right!

What misconceptions do you think bars and bartenders still have about non-alcoholic options?
The biggest misconception is that non-alcoholic options have to be boring — for example, a sad soda water with a lime or a pint glass full of fruit juices. It’s not true. NA cocktails can be just as creative, complex, and profitable as traditional drinks. It’s about treating them with the same respect and creativity you give your regular menu.

Have you faced pushback from venues when introducing no- and low-alcohol cocktails? How do you handle it?
Oh, for sure. Sometimes there’s that old-school mentality: “If it doesn’t have booze, it’s not a real drink.” I just remind them that the more inclusive their menu, the bigger their potential audience — and the bigger the check average. When you frame it in terms of revenue and guest experience, the resistance tends to disappear pretty quickly.

What advice would you give to bartenders who are struggling with their relationship with alcohol but feel stuck in the industry?
You’re not alone, and you’re not broken. You can be wildly successful in this industry without drinking. Find your people, set boundaries, and don’t be afraid to ask for help. Sobriety isn’t a weakness; it’s a strength — and it can actually open doors you never knew existed.

What role do you see bars and restaurants playing in supporting a more inclusive drinking culture?
Bars and restaurants are where culture can completely change or shift. Offering real non-alcoholic options, normalizing mindful drinking, and training staff to treat NA guests with the same respect as everyone else — that’s how we create an industry that welcomes everyone, not just those ordering alcohol.

Mocktails are gaining popularity fast — why do you think more people are choosing non-alcoholic options today?
There’s a growing awareness around health, wellness, and mindfulness, and many people are seeking social experiences without the side effects of alcohol. The modern guest wants to enjoy a sophisticated drink and feel part of the experience, but without compromising their well-being or lifestyle goals. Additionally, the quality of non-alcoholic offerings has improved significantly — they’re no longer an afterthought. They are crafted with intention, creativity, and balance, making them a desirable choice for a much broader audience.

From a health and wellness perspective, what are some benefits of choosing mocktails over alcoholic drinks?
Choosing non-alcoholic beverages supports better overall health in a variety of ways — improved sleep, better hydration, enhanced mental clarity, and a significant reduction in empty calories and sugar, depending on the ingredients used. It also supports emotional well-being, as guests can enjoy social environments without the risk of overconsumption. Non alcoholic drinks allow people to fully engage with their evening and their company while feeling energized and clear-headed the next day.

How are you helping bars and restaurants tap into the growing demand for non-alcoholic options?
When I work with venues, I help them build comprehensive non-alcoholic cocktail programs that stand alongside their traditional offerings — not beneath them. It’s about designing drinks that are just as thoughtful, layered, and visually compelling as any craft cocktail. By doing so, businesses not only meet the evolving expectations of today’s guests but also tap into a highly profitable category. Offering well-crafted non-alcoholic options creates an inclusive environment and drives revenue through broader guest appeal

When a restaurant or bar brings you in as a consultant, what are the key areas you assess first?
First thing? I look at the foundation: profitability, operations, and staff culture. A beautiful cocktail program means nothing if the place is bleeding money or the staff is miserable. It’s all connected.

What’s your philosophy on management training, and what are the biggest leadership mistakes you see in hospitality?
Leadership isn’t about barking orders or micromanaging — it’s about setting expectations, giving tools, and supporting people to succeed. The biggest mistake I see? Managers confusing fear with respect. Great leadership builds trust and accountability, not resentment. They help those around them grow. The best managers I’ve had in my career trained me well enough to eventually move on. That’s true leadership.

How do you educate restaurant owners on the financial benefits of offering well-crafted non-alcoholic cocktails?When I educate restaurant owners about the financial benefits of offering well-crafted non-alcoholic cocktails, I focus on the idea that it creates an opportunity for guests who aren’t drinking — whether by choice or circumstance — to still actively participate in the experience and spend money in the space. By offering thoughtful, high-quality non-alcoholic options, restaurants make all guests feel included and valued, rather than sidelined. This not only enhances the overall guest experience, but also drives additional revenue. It’s a win across the board: owners see increased sales, staff have more to offer and upsell and guests enjoy a more complete and inclusive experience.

What trends do you see shaping the future of hospitality, and how is Continuous Beverage Solutions helping businesses adapt?
Inclusivity, health-conscious options, experience-driven dining, and tech integration are the future. At Continuous Beverage Solutions, I help businesses modernize while staying authentic — so they’re ready for what’s next without losing who they are.

What’s your ultimate goal with Continuous Beverage Solutions? How do you hope to impact the industry long-term?
My goal is to help the hospitality world evolve — to make it more profitable, more inclusive, and more sustainable. I want to be part of the movement that proves you can run successful businesses, serve incredible drinks, and still take care of your people (and yourself) along the way.