Dirty Sodas and Smart Menu Design: How Restaurants Can Tap Beverage Trends to Grow Revenue in 2025

The Dirty Soda Phenomenon: A Drink Trend That’s Here to Stay

What began as a quirky Utah specialty—sodas mixed with flavored syrups, creamers, and fruit—is now splashing across menus nationwide in drive‑thrus and casual dining restaurants (The Sun). These customizable “dirty sodas” have exploded in popularity thanks to TikTok virality, nostalgic flavors, and social media appeal (The Sun).

Major brands are taking notice. Coca‑Cola and Pepsi are rolling out premium beverage programs—like Drips by Pepsi and bespoke soda mixology—because they know customers will pay $5–9 for the experience (Restaurant Business Online). The result? Higher beverage margins and stronger consumer engagement—especially among Gen Z (Business Insider).

Why Dirty Sodas Work: Custom, Visual, and Profitable

1. Customization is KingDirty sodas tap into consumer demand for personalization. Whether it's a dash of cream, a burst of mango syrup, or a fragrant rim, customizing a soda elevates it beyond a commodity—and encourages repeat orders (Business Insider, InsightTrendsWorld).

2. Instagram-Worthy PresentationThese beverages are made for social media. Bright colors, layered ingredients, and fun garnishes make them incredibly shareable—and free marketing for your restaurant (The Sun).

3. High Margins on Simple ProductsDirty sodas require small, inexpensive additions—but they command premium pricing. Some reports show customers spend $3 more per visit when ordering LTOs like these (Growth Shuttle).

Boosting Sales with Smarter Menu Design

1. Position High-Margin Beverages for ImpactStrategically placing dirty sodas in prime menu locations—or even creating a “Featured Drinks” section—can drive upsells. Visual hierarchy matters: diners often scan menus in predictable paths, so make high-margin items stand out (Metrobi).

2. Use Visual Cues WiselyHighlight dirty sodas with box borders, icons, or color accents to draw attention. These visual prompts elevate their perceived value—just be careful not to overwhelm with too many visuals (Restaurant Business Online).

3. Bundle Drinks with Meals for Add-On UpsellsUpselling is most effective when customers perceive value. Offer meal + dirty soda combos or special pricing that feels like a deal but boosts revenue. Proper menu language and placement can increase check size by up to 47% (Tableo).

4. Use Descriptive, Tempting LanguageInstead of generic “Dirty Soda,” try “Creamy Strawberry Fizz” or “Vanilla Sprite Dream.” Descriptive names—paired with brief sensory cues—deliver stronger performance (The Sun).

5. Train Staff to Suggest Featured DrinksWell-timed, conversational recommendations enhance the upsell. Train your servers to frame dirty sodas as refreshing add-ons to elevate the meal—not just an extra charge (Tableo, trgrestaurantconsulting.com).

Real-World Evidence: Going Dirty Pays Off

• Dirty Sodas Are Trending FastOn Technomic’s platform, “dirty soda” was the fastest-growing menu search term, meaning restaurants adding them are tapping a powerful trend (The Sun, dev.adage.com).

• Big Brands Are All InMcDonald’s is already testing dirty sodas in 500 locations, betting that premium, colorful beverages will attract Gen Z and keep profits flowing (People.com, New York Post).

• More Chains Following SuitChains from Dutch Bros to Taco Bell and KFC are adopting dirty sodas—underscoring that this is a mainstream trend, not a passing fad (server-products.com, New York Post).

How to Add Dirty Sodas & Upsell Smarter: 5 Steps for Restaurants

Step	Action	Why It Works
1.	Experiment with simple dirty soda combos (soda + syrup + cream)	Low barrier to entry, high margin
2.	Add to menu prominently, under “Featured Drinks”	Captures attention and encourages discovery
3.	Bundle with meals (e.g. “Add a Dirty Soda for $2”)	Easy upsell for customers already ordering
4.	Use descriptive names and visuals on digital/printed menus	Increases perceived value and orders
5.	Train staff to suggest: “Can I add a creamy beverage to go with that?”	Conversational upsell boosts conversion

Why It Matters for Restaurant Growth in 2025

Dirty sodas illustrate how beverage innovation—and savvy menu engineering—can drive meaningful growth:

• Higher margins from low-cost add-ons

• Increased social media buzz and brand awareness

• Customer satisfaction through personalization—especially with Gen Z

• Stronger profitability when combined with smart menu placement and upselling

In 2025, don’t just follow the beverage trend—engineer your menu and service to turn it into a revenue engine.

Want help designing a menu or online ordering system to capture these gains? Sauce’s tools can help streamline design, upselling prompts, and direct-order conversions. Just say the word!