Install an espresso machine at the bar and its gleaming, hissing presence sparks suggestion and sales. It's similar for imported waters. Flexibility is key to Bristol's pricing policy. Waters, juices and sodas can reap hefty profits. Suggestive selling techniques stimulate sales, reminds New York restaurateur Andrew Nathan.
Water is basic.
It's how you offer it that matters. Servers at Joe's . . . Again, his casual venue, offer customers choices of sparkling, tap or still water. At Nathan's more upscale Fronti re, servers use brand names. In marking up soft drinks and juices, Westfield cautions against gouging.