Creating chemistry with water

Creating chemistry with water

Operators tapping into new revenue source by merchandising water menus. Full article sponsored by Crystal Light.

Water has sometimes been treated as a commodity to splash about without a thought. But in a growing number of American restaurants, it is being recast as a substance of value.

A few operators are diving deeply into water menus that showcase distinctive bottled mineral waters. Others are infusing water with fruit juices and herbs to create light, refreshing alternatives to sugary carbonated soft drinks.

Against the backdrop of the prolonged California drought and its seriou

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