Water is the first thing set on the table and the last thing cleared, and in most restaurants it is an afterthought. A considered water program is one of the cheapest ways to raise the standard of the room — and, done well, it pays for itself.
1. Choose a still and a sparkling
You need one of each. A light, soft still that suits most palates, and a sparkling mineral water with a bead that fits your service — a fine perlage for tasting menus, a bolder bead for a lively room.
2. Insist on glass
On the table, glass signals care that a plastic bottle cannot. It also keeps the water tasting of the spring. For most dining rooms, glass is non-negotiable.
3. Price it deliberately
Premium bottled water carries a healthy margin when it is presented properly — offered by name, poured by staff, and treated as part of the experience rather than a default. The uplift on a well-run water program is significant across a full service.
4. Stock by the case or pallet
Buy the way you buy wine: by the case, with reliable resupply. For groups and larger floors, a mixed pallet lets you carry several waters without overstocking any one. Our wholesale programme builds the order to fit and ships by the pallet on freight across the US.
5. Train the pour
The program only works if the floor offers it. A simple "still or sparkling?" at the table, water poured and topped by staff, and the bottle presented by name is the whole of it.
We supply restaurants, hotels and events directly — see the restaurant programme or request a wholesale quote.