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Пишет Slashdot (![[info]](http://lj.rossia.org/img/syndicated.gif){kind=small} syn_slashdot)@ 2025-09-02 06:25:00 |
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Water Menus Gain Traction as Restaurants Seek Non-Alcoholic Revenue Streams
Premium bottled water is emerging as restaurants' answer to declining alcohol consumption as establishments offer curated water menus featuring bottles priced up to $25.70. La Popote in Cheshire has introduced a seven-water selection ranging from $6.75 Peak District spring water to $25.70 Portuguese Vidago, served in wine glasses at room temperature. Water sommelier Doran Binder, who created the menu and founded Crag spring water, reports 7 million monthly social media views for water content. The movement extends beyond Britain -- over a dozen US restaurants maintain water lists, while new producers like Hampshire's Chorq plan champagne-style bottles with corks. Michael Mascha's FineWaters has certified more than 100 water sommeliers globally as demand grows for waters distinguished by mineral content ranging from 14 to 3,300 milligrams per liter of dissolved solids.
Premium bottled water is emerging as restaurants' answer to declining alcohol consumption as establishments offer curated water menus featuring bottles priced up to $25.70. La Popote in Cheshire has introduced a seven-water selection ranging from $6.75 Peak District spring water to $25.70 Portuguese Vidago, served in wine glasses at room temperature. Water sommelier Doran Binder, who created the menu and founded Crag spring water, reports 7 million monthly social media views for water content. The movement extends beyond Britain -- over a dozen US restaurants maintain water lists, while new producers like Hampshire's Chorq plan champagne-style bottles with corks. Michael Mascha's FineWaters has certified more than 100 water sommeliers globally as demand grows for waters distinguished by mineral content ranging from 14 to 3,300 milligrams per liter of dissolved solids.
Read more of this story at Slashdot.
