Start with an idea for a flavor, then just add water. That’s the philosophy behind a new wave of still and carbonated beverages appearing on restaurant menus.As many operations begin to move away from bottled waters, flavored waters are emerging as a way to put a distinctive stamp on filtered tap water. In other cases, flavored flat or fizzy waters are positioned as a fun alternative to alcoholic beverages and traditional sodas or a way to let beverages reflect a restaurant’s food ...
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