Flu Prevention: How Office Water Dispensers Prevent the Flu

Flu Prevention at Work

With the flu season fast approaching, many employees will be heading out to get their annual flu shots. While flu vaccines have been shown to reduce the risk of flu illness between 40% and 60%, the effectiveness of these shots can vary due to a variety of factors. This means that even if every employee in your office gets a flu shot this year, it still won’t be enough to keep flu germs from infiltrating your workplace.

So, how do you prevent lost productivity due to the flu? One of the most simple things you can do is install an office water dispenser. This quintessential gathering place for your employees to talk shop is also the perfect investment to keep them healthy all flu season long.

4 Ways Office Water Dispensers Can Help Prevent the Flu

While a water dispenser alone can’t ward off all flu viruses that will inevitably come through your office doors, it is a great, sanitary option for offering employees clean drinking water. Here’s how office water dispensers work to prevent the flu virus from spreading:

1) They hook into your office water line and filter out harmful contaminants.

Once your office water dispenser is professionally installed, it can reduce the risk of stomach upset and illnesses brought on by contaminated water. Your tap water will run through high-grade carbon water filters to eliminate impurities like chlorine, pesticides, dirt, rust, and heavy metals.

2) A closed, stainless steel design ensures flu germs won’t get into your water.

Stainless steel office water dispensers ensure maximum hygiene of your office drinking water. Since these water machines are designed to be sanitary, closed systems, you won’t have to worry about germs from sneezes and coughs coming into contact with your drinking water.

3) They disinfect your drinking water and help prevent the stomach flu.

In addition to filtering your tap water and removing typical contaminants like chemicals, office water dispensers also work to disinfect your water. After your water is filtered, it will move through a NanoCeram filter to provide total irradiation. This process reduces bacteria and virus count to nearly zero, and eliminates E.Coli and coliform bacteria that cause gastrointestinal illnesses referred to as the “stomach flu.”

4) Multiple water options help employees stay healthy.

Because an office water dispenser offers three different types of delicious, clean drinking water (chilled still, chilled sparkling, and ambient), this can help encourage your staff to drink more water at work which can be beneficial for fighting off illnesses. Drinking eight small glasses of water each day has been shown to ward off the flu, colds, and other ailments.

The health and well-being of your employees can make or break your business. Choosing to offer your staff a better office water dispenser is just one simple way to keep them healthy and productive during flu season and throughout the year.

Need more information? Click here to download our case study or click here to schedule a meeting!

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Should You Be Charging Guests for Water in 2026?

March 30, 2026

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!