Industry execs generally agree that the on-premise is improving, which bodes well for the future. But what does that really mean? Warren Solochek, vice president of foodservice at market research firm NPD, said beverage alcohol trends at the on-premise "are a mixed bag right now. If you break it into wine, beer and spirits you see slightly different trends for each of those.. We're seeing more people as time goes on ordering wine with their meals. Fewer people are ordering cocktails. And beer is pretty much held flat." Positive trends from microbrews are partially offsetting downward trends from imported beer and "the mainstays of the industry," he told WSD.