CAFÉ'S & RESTAURANTS

Aqua Flavour is always a good idea.

Bottled water at tables often goes (mostly) untouched until just before guests leave, where they drink it simply because they've already paid for it, not for enjoyment.

1. Bring your own.

If customers bring Aqua Flavour to a café or restaurant, they are likely to purchase more bottles of water. This is because diners will drink more water when they can add Aqua Flavour to it.

Consequently, the restaurant will increase its revenue from water sales, even if customers bring their own Aqua Flavour.

 

2. On the menu

If cafés and restaurants offer Aqua Flavour on their drinks menu, they will have a brand new portfolio of products to generate revenue from, on top of the increased sales of water, as described in nr. 1. they will also profit from selling the Aqua Flavour products. New products, especially if they are different, taste great and have added benefits, it will give the establishment a new opportunity for storytelling, and customers will automatically tell about their experiences to friends and family, who will tell it to their friends, and so on. Media will also write about it, as they are always looking for new stories, especially if they are unique. 

 

Change is good

The best restaurant in the world, NOMA in Copenhagen Denmark, offers the most different menu's the worlds ever seen. This makes everybody talk about them, gives them a lot of media coverage, and a lot of word of mouth publicity. Consumers want to have experiences, and try something new.

As Aqua Flavour is sold in tubes containing 10 tablets, they are consumed quickly, whether you are in a group of 2, 4, or more, especially if the group also orders dessert.

It’s common to drink 3-4 glasses of a beverage that quenches thirst during a meal, particularly if you enjoy the taste and it possibly offers added benefits.

If any tablets remain after the meal, they are easy to carry in your pocket or clutch, as the tube is only 9 cm long.

This new way of thinking generates new behaviors, requiring both restaurants and guests to adapt. Additionally, establishments need to determine appropriate pricing for this offering.