Top 4 Sparkling Water Trends 2022

They Need to Add Some Cool Refreshing Water

Unless you were living under a rock last year, you’ve probably noticed that sparkling water is everywhere now. America’s thirst for healthy, flavorful, and fizzy seltzer water has boomed in the past four years – 54% to be exact. Millennials spearheaded this growth with their focus on health and wellness, not to mention the cult following some sparkling water brands have garnered on social media thanks to actively engaging with users. Hard seltzers also saw a meteoric rise in popularity last summer and successfully made its way into the zeitgeist. So … what does the future hold for sparkling water? Keep reading for the four hottest trends to watch in 2020:

1. Caffeinated Sparkling Water

Born out of the idea that Americans gravitate toward drinks that have a jolt of caffeine but also want healthy and low-sugar offerings, caffeinated sparkling water began hitting supermarket shelves in late 2017. Since then, sales of caffeinated seltzers have steadily grown, and major manufacturers are taking notice – both Coca-Cola and Nestle Waters will be released caffeinated sparkling water in 2020. Many restauranteurs, recognizing the trend, jumped early to offer their own competitive offerings, keeping margins high and customers happy. Business owners, too, are using coffee service as a perk and have jumped on the give-a-jolt trend.

2. “Craft” Hard Seltzer Vs. “Big” Hard Seltzer

2022 was a record-setting year for hard seltzer and it’s set to become a $6 billion category in the next two years. The market is currently dominated by White Claw and Truly, but craft breweries across the nation are developing their own hard seltzers. These restaurateurs and their mixologists are trying to get out in front of the name-brand requests by featuring their own craft seltzers on the cocktail menu. Since U.S. beer sales have stagnated over the last few years, it’s easy to see the appeal for craft seltzers from a business standpoint. For the most part “craft” hard seltzer translates to using real fruit purees, less sugar, and a special clarification process they claim removes the medicinal aftertaste found in canned hard seltzers. Natura, amongst others, offer recipe guides to customers from which they can grow their own array of mixes. The message here: Better cocktails start with better ingredients and a great mixologist.

3.) CBD + Sparkling Water

CBD (cannabidol) is non-psychoactive and is marketed to help relieve pain, anxiety, and inflammation. Seemingly overnight, it started showing up in everything from shampoos, chicken wings, dog treats, lotions, and lattes. It’s being sold in coffee shops, farmers markets, high-end department stores and most recently, CVS. CBD soda brands like Sprig, Recess, and Dram have been selling out in the markets where ingestible hemp-derived CBD is permitted (like Washington); however, it’s not yet approved at the federal level. Nevertheless, as trends go, this one is ready to pop and, given early pressure on Congress from the public to approve CBD for consumption in early 2020, restaurants are poised to add CBD to their sparkling water ingredient list. Said one restaurateur who preferred to not be named, CBD as an ingredient, “offers flavor profiles that range from neutral to earthy to a full-on jam. Plus, as an ingredient, I can choose from oils, sprays and powders. I’ve seen the trend move from weddings, to pop festivals, to my own restaurant’s cocktail list in a matter of one year.”

4.) Sparkling Mocktails and the Mindful Drinking Movement

The low ABV and sober trend skyrocketed in 2022, hence the popularity of #SoberOctober and now #DryJanuary. According to Nielsen, 66% of Millennials in 2022 said they’re making efforts to reduce their alcohol consumption and in January 2022 one-fifth of Americans claimed they participated in Dry January. Termed the “sober nightlife,” the movement is taking off in New York City and other large metropolitan centers. New York City’s Williamsburg-based Listen Bar has made headlines for its impressive lineup of mocktails. But now regular bars and restaurants are cluing into the idea that sober customers want more than just a Shirley-Temple and there’s no better canvas for mocktails than sparkling water – specifically, Natura Sparkling Water! Installing a Natura Sparkling Water Machine in your restaurant or bar will make it simple for your establishment to stay on trend and effectively put triple-filtered, “gourmet” sparkling water on the menu.

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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!