Most of the Angle 33 team just spent a week in Disneyland. We had a blast. We also ate out a lot. It was not lost on me that most restaurants are not automatically serving water.
Why would they?
You never know who will drink the glass in front of them and who won’t. So, I have no problem with having the responsibility to ask for it put on me, as a patron. After all, California is in a historic 4-year drought that has the state ordering the largest cuts on record to farmers holding some of the strongest water rights.
It may be easy not to think about this—because you might live elsewhere, but the truth is, drought impacts everyone:
Of course, this all sunk in, even more, when we came home to a flooded basement. Our tree-watering operation failed while we were away. Luckily it only happened hours before our return, but all that water—wasted. It made me feel like I was back on the Tower of Terror, except it wasn’t anywhere near as fun.
Needless to say, I’ve been thinking about this, a lot. Since we work with numerous restaurants and wineries, we want to help contribute to their ability to conserve water. Luckily, wine thermals do that inherently.
Think about these facts for a minute:
So, yes: one way to conserve is by only serving water to drink when it’s asked for.
But there are other ways!
Serving your wine in thermals eliminates the need to produce ice for the bucket. That means you cut back on your water consumption and can use the ice for more essential purposes, like food safety. It’s really that simple.
I have to admit, this makes me feel even better about what we do. But, it’s not about me; it’s about better business. We’ll be looking more at how drought impacts restaurants and wineries in the future. Stay tuned.
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