On 5-8th March 2018, leading sustainable water provider, Eau De Vie will be showcasing its innovative range of filtered water systems on stand number 3461 at this year’s Hotelympia Show – and offering visitors the chance to see if they can really taste the difference between filtered tap and bottled water! The challenge is on!
Eau De Vie will be putting their engaging case forward as to why caterers should be switching to new and sustainable water solutions for their table service as opposed to bulky, expensive and environmentally unfriendly plastic bottles.
With its unique patented filtration technology, Eau De Vie offers caterers the opportunity to serve fresh, delicious tasting, chilled still or sparkling water all from one easy dispense point. No water miles, no storage challenges, no wasted water in the bottling process (it takes over 6 litres of water to bottle one single litre), and no loss of margin… Just great tasting water that can served directly into glasses or stylish signature glass bottles to enhances an establishment’s image and boost its sustainability ratings.
With media headlines increasingly dominated by pictures of ‘plastic oceans’ and waste created, in part, from the 500 million single use water bottles that are consumed across the world each day, Eau De Vie offers its customers a viable and exciting ‘third way’ to that of single use water bottles and tap water – and the take up is indicating a seismic shift in attitudes and desire for sustainable solutions for the world’s most important commodity.
Ensuring that the impurities are filtered to ensure a great tasting water, chilled still or sparkling water can be served ‘real time’ and is the perfect solution for many restaurants who are increasingly recognising consumers’ appetite for change. It is also win-win in commercial terms as profit potential for water served this way can be significantly higher than with pre-bottled water.
Increasingly, operations are also considering single dispense points which not only deliver purified chilled still and sparkling water, but also boiling water – all at the touch of a button. With chefs reporting that the quality of water can adversely affect taste within their cooking process (and/or affecting the quality of some of their beverages), the value of removing impurities and hardness from tap water is becoming increasingly evident.
Visitors are invited to come and discuss their water offering with the ‘Eau De Vie’ team and taste for themselves the quality of the water. Find out too how many leading establishments are already turning to Eau de Vie's table top and undercounter water systems and considering the ‘third way’ to become more sustainable, reduce their waste and make more profit by doing so….
Visit Eau de Vie at stand 3461 and Classeq at stand 1320