Restaurateurs including Andreas Karlsson, group chief operating officer at Sticks’n’Sushi and Mateus Mendes, bar manager at Belowzero Ice Bar have delivered ‘pure’ water to the table at a much lower cost than bottled water.
One of the latest trends in the hospitality industry is the move towards more sustainable options whilst avoiding single use plastic.
The free guide highlights the benefits of providing sustainable table water including increased profit margins, enhanced presentation, releasing storage space and time saving on logistics.
Adam Lenton, marketing manager at EauVation, said: “There is no right or wrong, but here is a solution which removes impurities and chemical taste from tap water and gives the consumer a much better water solution – secure in the knowledge that water is being served responsibly with no water waste, water miles, single use plastic or carbon density.
“We hope the guide will prove a useful reference point to those who are considering positive change but may not be sure how to go about making that change.”
You can download a copy of the guide by clicking on the attachment below: