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It was funny, many articles go back to 87 where they are beginning to talk about the bottled water phenomena and it’s growth potential, but the gist of the articles were about fear of shitty water quality vs getting people to pay for water.

The second article shows you how public perceptions are changing and what restaurants are doing about it.

It was funny, many articles go back to 87 where they are beginning to talk about the bottled water phenomena and it’s growth potential, but the gist of the articles were about fear of shitty water quality vs getting people to pay for water.

The second article shows you how public perceptions are changing and what restaurants are doing about it.

“WITH EVERYTHING ELSE THERE is to worry about today, why should operators worry about something as mundane as water? The answer, of course, is because customers worry about it. One in six American households drinks bottled water, according to the International Bottled Water Association. Per-capita consumption hit 9.9 gallons in 1992, a three-fold jump in a decade. What’s leading folks to water? Health, flavor and status. Media reports of tainted public water supplies make bottled water look good by comparison. And more consumers are turning to it for a lighter and non-caloric refreshment. In some quarters, it’s chic to be seen swigging a sleek bottle of mineral water. Some brands have capitalized on this by releasing specially designed bottles for foodservice. Perrier’s festive “art bottles” are eye-catching on the table top. Evian’s elegant n limited-edition bottle salutes the culinary arts.

Small wonder people care about water when they’re away from home. Bottled water is one of the best-selling products in hotel room mini-bars.

It’s expected in fine restaurants, too. “We feel it’s an important part of the dining experience,” says Jack Weiss, manager of Coco Pazzo, the stylish Italian restaurant in Chicago. “It’s important to provide a water of quality along with the fine linen, silver, china and the best wines.” Coco Pazzo offers San Pellegrino in 500-ml. and liter bottles. The former is chosen as refreshment on its own, or, occasionally, mixed with a fruit juice or an alcoholic drink. The latter comes in handy for a table of patrons who wish to share their mineral water in the European fashion. Between the two sizes, the restaurant does “quite a bit of business” in water, Weiss says.

And while Coco Pazzo’s cosmopolitan customers are as health conscious as any, that’s not the only reason they sip bottled water. Many of them have developed a taste for it while traveling abroad, Weiss points out. He speaks for many when he says, “When I’m dining, I don’t care for the odor of chlorine in my water. It interferes with the enjoyment of my meal.”

Here is this interesting post from The WSJ May 2007: “Restaurants are in a bind these days as “green” pressure mounts to cut down on the plastic and glass waste from the bottled waters that have become popular in recent years. Yet many feel tap water isn’t fancy enough. So they’re dressing up plain old spigot water by installing expensive triple-filters and “reverse osmosis” systems. They’re filling carafes with Japanese charcoal, running water through special stones to add minerals, and serving house-made seltzer.

It might take some time before diners catch on. Incanto trains waiters to begin each meal by telling customers about the free sparkling or flat tap water — but patrons don’t always believe it’s free. Mr. [Mark Pastori] says about 5% of customers “are so conditioned that they are having something sold to them that they snap, ‘I’ll just have the tap.’”

RESTAURANT/CITY: Grace and BLD/Los Angeles ON TAP: Flat water filtered through a reverse-osmosis system COMMENT: Taster found the filtered water at BLD more subtle than tap, though it had a slight chlorine smell. An order of Panna-brand bottled water had no off smell. RESTAURANT/CITY: L’Etoile/Madison, Wis. ON TAP: Filtered tap water COMMENT: In the past year, bottled-water sales have skyrocketed after a series of impurity scares with the local tap water, co-owner Traci Miller says.”

-bye

“WITH EVERYTHING ELSE THERE is to worry about today, why should operators worry about something as mundane as water? The answer, of course, is because customers worry about it. One in six American households drinks bottled water, according to the International Bottled Water Association. Per-capita consumption hit 9.9 gallons in 1992, a three-fold jump in a decade. What’s leading folks to water? Health, flavor and status. Media reports of tainted public water supplies make bottled water look good by comparison. And more consumers are turning to it for a lighter and non-caloric refreshment. In some quarters, it’s chic to be seen swigging a sleek bottle of mineral water. Some brands have capitalized on this by releasing specially designed bottles for foodservice. Perrier’s festive “art bottles” are eye-catching on the table top. Evian’s elegant n limited-edition bottle salutes the culinary arts.

Small wonder people care about water when they’re away from home. Bottled water is one of the best-selling products in hotel room mini-bars.

It’s expected in fine restaurants, too. “We feel it’s an important part of the dining experience,” says Jack Weiss, manager of Coco Pazzo, the stylish Italian restaurant in Chicago. “It’s important to provide a water of quality along with the fine linen, silver, china and the best wines.” Coco Pazzo offers San Pellegrino in 500-ml. and liter bottles. The former is chosen as refreshment on its own, or, occasionally, mixed with a fruit juice or an alcoholic drink. The latter comes in handy for a table of patrons who wish to share their mineral water in the European fashion. Between the two sizes, the restaurant does “quite a bit of business” in water, Weiss says.

And while Coco Pazzo’s cosmopolitan customers are as health conscious as any, that’s not the only reason they sip bottled water. Many of them have developed a taste for it while traveling abroad, Weiss points out. He speaks for many when he says, “When I’m dining, I don’t care for the odor of chlorine in my water. It interferes with the enjoyment of my meal.”

Here is this interesting post from The WSJ May 2007: “Restaurants are in a bind these days as “green” pressure mounts to cut down on the plastic and glass waste from the bottled waters that have become popular in recent years. Yet many feel tap water isn’t fancy enough. So they’re dressing up plain old spigot water by installing expensive triple-filters and “reverse osmosis” systems. They’re filling carafes with Japanese charcoal, running water through special stones to add minerals, and serving house-made seltzer.

It might take some time before diners catch on. Incanto trains waiters to begin each meal by telling customers about the free sparkling or flat tap water — but patrons don’t always believe it’s free. Mr. [Mark Pastori] says about 5% of customers “are so conditioned that they are having something sold to them that they snap, ‘I’ll just have the tap.’”

RESTAURANT/CITY: Grace and BLD/Los Angeles ON TAP: Flat water filtered through a reverse-osmosis system COMMENT: Taster found the filtered water at BLD more subtle than tap, though it had a slight chlorine smell. An order of Panna-brand bottled water had no off smell. RESTAURANT/CITY: L’Etoile/Madison, Wis. ON TAP: Filtered tap water COMMENT: In the past year, bottled-water sales have skyrocketed after a series of impurity scares with the local tap water, co-owner Traci Miller says.”

-bye