Olallie Update (IX): Sparkling or still?

Previous progress reports on Olallie can be found here:  Prequel, Intro, Parts I, II, III, IV, V, VI, VII, VIII

When Olallie opens, one special piece of equipment will make our restaurant part of a tiny group of sustainability-minded restaurants that include Chez Panisse, Incanto, Nopa, and Poggio (Wow! That's a group I'm proud to be associated with in any small way). Find out what I'm talking about by reading this article in today's Chronicle.

4 months ago we decided our restaurant would feature an Italian-made system which I believe is the same one used at our local favorite Incanto. Our reasoning is the same as those of the other restaurateurs cited in the article. (That and we don't have much storage space). We believe so strongly in the topic of the article that we've chosen to forgo what we conservatively estimate would have earned us an extra $20,000 per year.

Food|and Drink|Restaurants|Opening Restaurant|San Francisco

Comments

[jessica]

Hello. I'm really glad to hear that you will be doing this. I met my swiss husband in San Fran, and we now live in Switzerland where conservationism, eating local, and things of that nature are taken more seriously than in America. Still, they too have troubles with water. (Waste is a big issue, but another topic). So, it's great to read this. Good luck!

[Jennifer Jeffrey]

Wow. That's a really big decision. I admire you for it, especially given that it is getting harder and harder to make profit in the restaurant business these days.

Keep these posts coming - the anticipation is building!

[david]

I was thinking it would be a nice idea if somehow restaurants could charge for adding this service, which helps conserves the earth's resources. I know people are hesitant to pay for things they ostensibly get for free (normally) but it would be nice if people put their money with their mouth is and supported local business people, like yourself, trying to do the right thing.

I'm sure if all restaurants explained it, I would be happy to pay $1 for all the sparkling water I could drink rather than $5 for one bottle of it.

[radish]

looks like you guys are well en route to a very well thought out restaurant... when are you scheduled to open? I think my boyfriend and I are going to be in the Sonoma/SF area over Labor Day time (for a wedding)

[Brett]

Jessica, thank you for your encouragement. I think it's a vital issue and I hope other restaurateurs here and elsewhere, like Switzerland, try to eliminate selling bottled water.

Jennifer, it was a really difficult decision, given the increasing costs of running a restaurant, especially in SF. I felt I had to put my money where my mouth is. I don't want to water down my values (pun intended).

David, adding some kind of surcharge per table or per person actually crossed my mind, but I don't think that would fly. But given the costs to the bottom line, I personally think it would be worth it. Personally, if I were asked to pay that much at another restaurant and were explained the reasoning behind the surcharge, I would gladly pay it. But my opinion is a wee bit biased.

Radish, good question. I'll be able to answer more definatively in a few weeks. Check back later.