WHY DO RESTAURANTS CHARGE FOR WATER? WHY CAN’T THEY SERVE COMPLIMENTARY TAP WATER?
“We understand some diners prefer water with their meal instead of wine or beer. However, tap water can negatively alter the delicate taste of live oysters. To ensure a pleasant dining experience, we serve unlimited premium Nordaq water. However, we do not want to profit from water sales. We decided that with water sales, 80 per cent of the proceeds will go towards The Helping Hand charity, supporting a good cause.”
Jezzle Meier, operations director, Angie’s
“If restaurants use a quality water filter, we pay anything from S$1,000 to S$3,000 monthly for it. When you factor in wear and tear, which at restaurants oscillate around S$50 to S$200 a month, plus human hours, plus a series of minor costs that aren’t accounted for… it works out to a good amount of money. Even tap water as a product isn’t free if one is to be extremely technical. But we don’t charge for water at our restaurant. The price is absorbed through the menu.
Chef “X”
WHAT TECHNIQUES DO RESTAURANTS USE TO MAKE US ORDER MORE?
“Our service crew provides suggestions and sincere recommendations geared to serving guests based on their personal favourites and our signature items. Instead of pushing only expensive dishes, which we do not believe works, we provide set/communal menus with a higher perceived value that will be able to attract orders, improve average spending and create efficiencies in operations. The most common technique is the concept of “add-ons”, such as topping up a certain amount for drinks, soup or side dishes.”
Christopher Millar, senior director of international business development, 1-Group
WHAT DO YOU WISH DINERS KNEW ABOUT YOUR WORK/BUSINESS?
“How labour-intensive and costly it is to maintain a full supporting crew. Irrespective of whether you’re a hawker or a Michelin-starred restaurant, you have to make a profit. More importantly, it must be worth your time and effort, and whatever you do, your diners must always leave happy.”
Damian D’Silva, chef-owner, Rempapa
“I wish people knew about a restaurant’s bottom line. It’s basically tight – if you make 10 to 12 per cent at the end of the year, you’re happy. For any other company, you do 20, 25, 30 and 40 per cent (profits), which is the norm. What would (those companies) think if they only made 10 or 20 per cent? The fine dining industry is for crazy people. You have to be a bit crazy and very passionate. You do it for people and because you love it. But honestly, if you have cash, don’t open a restaurant. Do something else!”
Julien Royer, chef and co-owner, Odette and Claudine
