Big opportunity around Ozempic. Most people pretend it’s not happening but it is and it’s getting bigger, be brave and start talking to those people, build an offering for them and you’ll get more of them coming to you, don’t wait, move now.
I agree with you. People eating less often and in smaller portions still want to have a good time. The challenge is how to meet them where they are. A nakedly 'Ozempic friendly' menu feels maybe inelegant in its marketing campaign but sometimes you have to be blatant to connect with consumers. It remains to be seen if and how others follow but, I agree. There's gold in those mines.
I hear you on the inelegance, think social and influencers might be a way of doing the blatant heavy lifting and then the menu could be a bit more coded but obvious to those it’s speaking to
When Alain Ducasse first opened in New York in 2000, it didn't go well and one of the things he was criticised for was offering a dozen different waters by the bottle. I think it was seen as just stupidly over the top (diners were also offered a choice of knives from a display case which was also seen as OTT).
Big opportunity around Ozempic. Most people pretend it’s not happening but it is and it’s getting bigger, be brave and start talking to those people, build an offering for them and you’ll get more of them coming to you, don’t wait, move now.
I agree with you. People eating less often and in smaller portions still want to have a good time. The challenge is how to meet them where they are. A nakedly 'Ozempic friendly' menu feels maybe inelegant in its marketing campaign but sometimes you have to be blatant to connect with consumers. It remains to be seen if and how others follow but, I agree. There's gold in those mines.
I hear you on the inelegance, think social and influencers might be a way of doing the blatant heavy lifting and then the menu could be a bit more coded but obvious to those it’s speaking to
Thank you very much for the shoutout!
It was an excellent write up!
What a way to end a water tasting rant with a Zooba spread. Love every bit of this, goose! 😂
Thank you very much! 😆
The only restaurant I've been to with a water menu was the three Michelin-starred La Pergola by Heinz Beck at the Rome Cavalieri Hotel. I wrote about the meal for The Telegraph https://www.telegraph.co.uk/travel/food-and-wine-holidays/michelin-star-restaurants-ratings-explained/ At the time, their water list topped out at €340 a bottle. I've found it online https://www.reddit.com/r/finedining/comments/1jupb4f/la_pergola_water_menu/?tl=en, it's 11 pages and the most expensive bottle is only €280!
When Alain Ducasse first opened in New York in 2000, it didn't go well and one of the things he was criticised for was offering a dozen different waters by the bottle. I think it was seen as just stupidly over the top (diners were also offered a choice of knives from a display case which was also seen as OTT).
Yeah, I can’t see why people do this other than to grab headlines and comments from people like us.
I’ve never been to a restaurant where someone’s said “Gosh, isn’t the water menu too short and far too affordable?”
I also loved that post on Boots!
Yes! I think one of those pieces where you need to know about the retailer but the details were so vivid and it was just so well written