Whether it is a bottle of sparkling from Georgia or a bottle of still from the French Alps, guests can ask for a water menu and sommelier in some restaurants across the country. Americans looking to cut on carbs or reduce alcohol consumption, or for those who do not want to drink, can indulge in this new menu offering.
Some of these high-end restaurants have a water sommelier and they can offer the guest the same type of experience as a wine sommelier would. Restaurants have seen an increase in sales of just over one hundred thousand dollars in Los Angeles.
“It is another element of potential revenue adding to that customer experience, it is a talking point for sure; it is great for marketing and the PR aspect. Restaurants are looking for anything that is unique, creative, and different, providing a better value proposition, because we are seeing consumers pull back a little bit right now.” Convive’s Restaurant Consultant, Jonathon Horowitz said.
The restaurant consultant said that the restaurant business is a low margin industry to begin with and then add in the economic squeeze and higher operational costs over the past few years; it is becoming more challenging.
“This provides another potential “hook” to get people in and to give people another reason to spend a little more money. If it adds revenue to the bottom line, then it is even better.” Horowitz said.
The national report also showed that countries in Europe have already offered this in their restaurants. In America, there is a certified water sommelier program offered by the Fine Water Society involving rigorous education and training on water’s mineral composition and taste profiles.
Whether it is happy hour bites, exciting mocktails, and now curated water, the restaurant owner must continue to push the envelope when it comes to the guest experience so they can keep guests coming back.