Bottled Water On Tap: Eau de Vie develops the complete restaurant bottled water package

 
Offering customers bottled, chilled mains water that’s been fresh-filtered on site is an increasingly popular option for many restaurants, hotels and contract caterers. What’s different about the new Eau de Vie range is that it offers a complete, branded package, from the stylish and attractive ‘front of house’ water dispensers, bottles and flasks to the backroom wash racks, carriers and rack dollies.
 
Eau de Vie is exclusively distributed by Classeq, British manufacturer of warewashers, and will be available through their network of catering equipment distributors.
 
At the heart of the Eau de Vie package is a special filter system called SilverSix, which removes the impurities that adversely affect mains water flavour and smell. The filtered water is then chilled and dispensed through a tap which delivers still and sparkling variants.

Eau de Vie has ensured that this is a very simple system to manage: from the water filtering to the handling of the reusable bottles, everything is streamlined to assist ease of operation. Even installation is designed to minimise disruption: Eau de Vie offers a choice including both free-standing units and remote cassettes, giving owners and designers a flexible system that can easily be integrated into the site.
 
Eau de Vie also offers a high profit potential: each litre of bottled water costs only pennies to produce and can be sold on for anything from £2.50 to £5 per bottle, or more.
 
“Eau de Vie gives caterers an exclusive, upmarket and stylish bottled water brand,” says Paul Crowley, marketing manager at Classeq. “It’s an eco-friendly option, too: unlike bought-in bottled waters, there are no food miles involved in delivering the product, nor empty bottles to be taken away and processed, which some councils charge for.”
 
Eau de Vie from Classeq is designed to offer the ‘complete package’ in on-site bottled water systems for caterers. Classeq offers full pre- and after-sales support, from site-survey to commissioning, staff training and on-going maintenance.