Recent studies have established that it costs over one dollar per glass to serve tap water to restaurant customers.

The overhead of serving water includes the cost of labor along with the glasses and breakage, the cost of buying and running an ice machine 24 hours, plus added costs of extras, like lemon. On top of that you have to consider dish washing and storage costs. 

Many restaurants have established new policies to only serve water if asked, and in many parts of the country small placards at tables suggesting that in order not to waste water and be more sustainable, water will only be served on request. 

When implementing this kind of policy it has been found that only about half of customers will request water. Besides that significant savings, there is the additional savings from not needing servers monitor and refill water glasses.

Upgrade and Charge for Water 

Another approach to addressing the cost of water problem for restaurants is to charge for water by offering an “upgraded” water experience. Venders can upgrade to a foodservice-quality, still water or sparkling water dispensing system that doubles as a chiller — think no ice (more cost savings).

Carbonated water may provide the best opportunity. Studies have determined that the commercial soda water dispenser market will experience a nearly 4% compound annual growth rate through 2026. The demand for commercial soda water dispensers has boomed in various applications including offices, restaurants and hotels.*

How do Sparkling Water Machines Work?

Sparkling water equipment manufactures like Natura Water provide machines that dispense carbonated water on demand using the following method:

– Tap water is filtered. A top-of-the-line commercial water filtration system will filter your tap water using two carbon water filters. This process will ensure that the sparkling water you serve is pure, fresh, and free of any contaminants, chemicals, pesticides, heavy metals, and other harmful impurities.

– Water is disinfected. The already filtered tap water will continue on to pass through a NanoCeram filter to provide total irradiation. This step reduces bacteria and virus count in your sparkling water to almost zero.

– Water is chilled to the perfect temperature. Sparkling water definitely tastes more refreshing when it’s refrigerated! A stainless steel refrigeration chamber will ensure that the sparkling water you pour into every glass stays continuously cool and delicious.

– The “sparkle” is added. Finally, it’s time to add the bubbles! A carbonation system will mix carbon dioxide with the filtered water which is then pressurized with sensor controls. From there, you and your staff can dispense chilled, sparkling water at a constant temperature and chosen “bubble” intensity.**

By offering fresh sparkling water to customers, restaurants may have a better opportunity to charge for an “upgraded” water experience and reduce the costs of offering plain water for every customer. By notifying customers that in order to reduce waste, water is only served on request, it provides a chance to up sell to a carbonated water turning a money loser into a winner.

** https://www.naturawater.com/sparkling-water-machines-how-do-they-work