Soft drink syrup and tea (made with sugar) is relatively inexpensive compared to other costs in a restaurant, but contrary to popular belief, it is not a moneymaker. Unless you serve one cup (to go) or a glass or two (dine-in), it in fact is a losing proposition. As we all have seen and maybe done ourselves, there are people who can drink gallons of this stuff, and most the time the restaurant does't make much at all, if anything. Now add a shot of Jack, Crown, or rum, then you may clear a couple of bucks. I have always considered the offer of all you can eat, bottomless refills, etc. to be a courtesy and should be treated as such. Free refills is more of a tradition than a necessity. The bottom line, though, is have it written in plain sight on the menu, and have your employees versed in telling people the refill policy of the restaurant. A lot of people will not like it, you'll get some crazy reactions, and you'll probably lose some business. But whose restaurant is it anyway?
