We could easily list almost all the famous restaurants in the world in the category "Famous, YES | Water Menu, NO". Famous chefs and restaurants discover, innovate, create and curate experiences with food, and sometimes equally famous sommeliers' do the same with wine.
When it comes to water, no one seems to care about providing their guests with the same level of experience and only givie us the choice of "Still or Sparkling?".
Why is that, you ask yourself?
The answer is easy: Greed, laziness, and some stupidity. Let me explain.
Many famous restaurants are getting paid to serve you water that you can get at a gas station for a fraction of the cost. The water companies want their water in the flagship restaurant, and the restaurants are happy to take the money. This is in addition to charging you $10 for a bottle of commodity water that you can get for less than a dollar at Costco.
A water menu would require change, and many restaurants are unwilling to change. It would require paying attention and learning something new. The usual response to change in a restaurant is resistance and denial. It's hard, we know, but we made it easy at the Fine Water Academy, where we train Water Sommeliers and provide training for staff in a restaurant to properly serve water following the Finer Water Etiquette.
A water menu can be a revenue center, Martin Riese has shown this repeatedly in the restaurants where he implemented the Water Menus by Martin Riese. An increase in revenue from water sales of up to 400% is documented. Increasing revenue, higher customer satisfaction, and higher visibility on social media are all reported in restaurants with a proper water menu. Not doing it is stupid.
Crossing arms across the chest is a classic gesture of defensiveness. Have you noticed that many famous chefs are portrayed with arms crossed across their chests?
We value the chefs and restaurants, and we know it's a hard business. We are here to help and want a better dining experience for all, especially the many who do not drink alcohol and currently have nothing to look forward to in our glasses. We need some change and want a choice of waters in restaurants. Chefs, don't resist, embrace.
Here are some great dining experiences we had that would benefit from a water menu and choice. We will list the dishes, and water sommeliers will pair water with them. We will also look at the restaurant's menu and recommend a portfolio of waters that we know will enhance the dining experience. We hope this will inspire the restaurant and guide the guests on how better their experience could have been with a water menu.