Some 37% of adults (age 21 and over) add alcohol to their casual/fine dining restaurant dinners during the Friday through Sunday span, while 34% consume it with meals between Monday and Thursday.
Adults order an alcoholic beverage during lunch 13% of the time, but consumption nearly triples (to 36%) during dinner. “Drinking” lunches include beer 55% of the time, yet the beverage is the choice for only 45% of dinners. NPD Group defines happy hour as 4:00 to 7:00 p.m., and this timeframe sees the highest consumption of beer (58%) and cocktails, whose 34% is on par with their dinnertime consumption amounts.