Restaurant Series: Water
Candice Barry
Chief Storyteller: Water. Consultancy dedicated to the niche of water through storytelling. “Now Meet One of the Worlds Top Water Sommeliers” - Forbes
Marketing is all about perception, but also entertainment. Taking a water by Coca-Cola, pouring it into a stemmed glass, and prompting this as a restaurant water is a joke. What you buy at a retail supermarket and what you get in a restaurant, in terms of water, should be very different things, and they are.
There are 2 categories of water experiences:
1. Water for hydration ( Valpre, Aquelle, Thirsty etc ) and then there's water worthy of a dining table.
2. Restaurant Series ( Perlage, Voss, Pellegrino, Lofoten ). Don't confuse the two.
While I am pro water, there is the right water for every setting and occasion - as it's all about giving water value.
Water should also be chosen based on its quality and contribution to your dining experience at a restaurant, along with taste, not simply because they sponsored a restaurant umbrellas.
( Did you just sell your soul, and best drinking experience for your restaurant for an umbrella????? ) This is where this becomes entertainment.
For those seeking something truly remarkable, thats different to what everybody else is doing, you can find your true restaurant water at OriginFloe.
yours in hydration,
Candice Jansen, water sommelier.
CEO at SANBWA
2 年I respectfully disagree. The local brands you mentioned coming with umbrellas have excellent, protected sources, excellent quality etc. One cannot ridicule these because they are bottled by big and successful companies or because they have low minerality. These are the waters South Africans love to drink - whether on the beach or in a restaurant. They are deserving of palates everywhere. Support local, it is also the best choice for the environment. Make the most of our lovely waters in SA restaurants.
Watersommelier
2 年Couldn't say better! ??