Top Skincare Trends Using Sparkling Water
At Natura, we’re all about promoting the many uses of sparkling water. Here’s a roundup of recent trends that push the boundaries. But who’s to say where your boundaries lie? Sparkling water, from presumed health benefits to fun and experimental seasonal drink menu explorations, bring out the boundary jumper in all of us. Here’s hoping these foodservice trends inspire your own experimentation!
Stop and Drink the Flowers
Everything’s coming up roses at some big city bars. Since last year’s Fancy Foods show in New York and continuing through to the National Restaurant Show in Chicago, we have been tracking florals as a trending ingredient in cocktails coast to coast. The craft beverage market and mixologist in general are even hiring on-site florists to provide flowers and botanicals for patrons’ drinks. Guests have the option to build their own bouquets tableside, enjoy them during dinner, and then take them home.
Horticulturally inclined mixologists say flowers are a natural ingredient in beverages because their potent fragrances stimulate the taste buds—and can also evoke powerful memories.
Consider incorporating florals and botanicals into some signature craft beverages using Natura sparkling or still water. Try mixing with different teas, honeys, and juices to complement colors and scents. Any flower can be turned into an infusion, the more aromatic, the better. Edible flowers can be used as a garnish.
Now we know why the smell of drink is called its “bouquet”!
Wake Up with Sparkling Coffee
It’s a simple idea whose time has come: replace the still-water in cold brew coffees with sparkling water. Game changer! Get the jolt of caffeine you need with the extra alertness from bubbles tickling your nose. It’ll tingle going down, adding to the refreshment.
It’s easy to make, too, especially if you have a Natura machine: 8 ounces of sparkling water, 1 ounce of espresso and 1 ounce of vanilla syrup. (Just make sure you don’t use vanilla extract. An entire ounce would be way too much!)
Stir the sparkling water and the syrup together first then pour the shot of espresso over the top. The espresso reacting to the CO2 should form a creamy layer of foam on top.
Sparkling Water as … Face Wash?
Dermatologists haven’t reached a consensus on these benefits, but agree it’s not harmful (though it’s important to stay away from sparkling water with flavorings or other additives).
For spot treatments, spas and skin care clinics apply sparkling water to the skin with a cotton ball. In other cases, sparkling water is splashed on the face or clinic customers even dunk their face in a bowlful of the pure bubbly water for a few seconds. Users say it leaves skin feeling fresh and balanced, not overstripped but not too oily, either.
Having a Natura sparkling and still—ambient of chilled—water dispensing machine on premise for guest hydration allows owners to add the health trend to their menu of services without additional cost.
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Recent Posts
Should You Be Charging Guests for Water in 2026? In today’s evolving dining landscape, even the smallest details of the guest experience are under scrutiny—and increasingly, that includes water. What was once a simple, complimentary offering has transformed into a strategic decision point for restaurants. From still to sparkling, filtered to mineral-enhanced, water service has become an extension of a restaurant’s brand, values, and profitability. So in 2026, the question isn’t just can you charge for sparkling water—it’s should you? The Rise of Premium Water Service Across the industry, premium water programs have become more common. Guests are more accustomed than ever to curated beverage experiences, and that expectation now extends beyond wine and cocktails. At the same time, restaurants are facing continued pressure from: Rising supply and logistics costs Sustainability demands Tighter margins post-inflation cycles Bottled sparkling water, in particular, has become significantly more expensive due to transportation, packaging regulations, and environmental considerations. As a result, many operators are rethinking how water fits into both their guest experience and their bottom line. The Case for Charging 1. Cost Recovery Is No Longer Optional Margins remain tight in 2026. Charging for sparkling water helps offset real and rising costs—especially when compared to traditional bottled programs. 2. Guests Expect Customization Today’s diners are used to choice. Offering premium water—sparkling, chilled, filtered, or infused—aligns with broader personalization trends in hospitality. 3. Brand Positioning For upscale or experience-driven restaurants, premium water reinforces a commitment to quality. Just as guests pay more for craft cocktails or locally sourced ingredients, many see upgraded water as part of the experience. The Case Against Charging 1. Water Is Still Seen as a Basic Right Despite evolving expectations, many guests still believe water should be free—especially in the U.S. Charging can feel excessive if not handled carefully. 2. Perception of “Nickel-and-Diming” In an era where transparency matters more than ever, unexpected charges—even small ones—can negatively impact guest satisfaction and reviews. 3. Hospitality Matters Restaurants aren’t just selling food—they’re selling experience. If guests feel pressured or upsold on something fundamental, it can erode trust. The 2026 Approach: Balance and Transparency The most successful restaurants today are not choosing one side—they’re blending both. A modern best practice includes: Complimentary still or filtered tap water (clearly offered) Optional premium sparkling water as an upgrade Transparent pricing or inclusive service models Some operators are even adopting a flat per-table water fee (typically $1–$3 per guest), which includes unlimited still and sparkling water. This model simplifies service while remaining cost-effective compared to bottled alternatives. The key is clarity—guests are far more accepting of charges when they understand the value. How Natura Helps Restaurants Stay Competitive In 2026, operational efficiency and sustainability are just as important as guest experience—and this is where Natura systems stand out. By producing triple-filtered still and sparkling water on-site , restaurants can: Eliminate the cost and logistics of bottled water Reduce storage needs and waste Maintain consistent quality with every pour Improve sustainability metrics (a growing factor in guest decision-making) Instead of relying on expensive pre-packaged options, Natura allows restaurants to transform tap water into premium sparkling water instantly—reducing overhead while enhancing service. For operators who choose to charge, this creates a major advantage: lower costs = more competitive pricing = better guest acceptance. Final Thoughts Charging for sparkling water in 2026 isn’t about right or wrong—it’s about execution. When done thoughtfully, it can: Enhance the dining experience Support profitability Align with sustainability goals But when handled poorly, it risks damaging guest trust. The future of water service isn’t just premium—it’s intentional, transparent, and experience-driven . To learn more about our water systems and how we can help improve revenue for your business, please schedule a meeting today!
Learn why Natura Water’s triple-filtered water tastes better than reverse osmosis. Our ANSI 42, 53, and 61 certified filtration removes contaminants while preserving clean, refreshing taste.
Discover how Natura Water helps organizations achieve 2026 sustainability goals by replacing bottled water with cost-effective, on-site water systems.
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