Make More Money With Natura Water. Increase Beverage Profits

Make More Money With Natura Water

If you’re wondering how to sell more beverages in your restaurant, look no further than current drink trends. One of the most recognized consumer behaviors driving change in the foodservice industry is the fact that more people are reaching for sparkling water. Since 2012, the demand for sparkling water has increased in both the U.S. and U.K., with Spain and Mexico jumping on board in recent years.

Not only are customers asking for sparkling water by name, they are also on the hunt for creative, premium drinks made with the delightfully bubbly beverage. The sparkling water drink trend has been increasing beverage sales in restaurants from San Francisco to Brooklyn and everywhere in between.

Installing a restaurant water filtration system and sparkling water dispenser is a great, convenient way to help your staff meet this growing consumer demand. All you have to do is use the system to tap into current drink trends and give customers what they want. Here’s how a restaurant water filtration system can boost both alcoholic and non-alcoholic drink sales while staying on-trend.

An Easy Way to Mix Low ABV Cocktails & Mocktails

Many restaurants are incorporating low-alcohol drinks on their cocktail menus and even offering mocktails and non-alcoholic spritzers to customers. While lower-proof drinks have been the norm for many years in certain European countries, they are starting to catch on elsewhere -- especially with millennials who are looking to live healthier lifestyles. A recent survey in the U.K. found that one in five millennials don’t drink alcohol at all, while 66 percent of this demographic say that alcohol isn’t an important part of their life. What these diners are really looking for when dining out is healthy food and drink pairings that pack on the flavor.

A restaurant water filtration system can help your staff offer delicious, low-alcohol cocktails and mocktails made with sparkling water. Low ABV and no-alcohol sparkling water drinks have been shown to increase beverage sales during the day and in the evening. Because low ABV cocktails incorporate just small amounts of alcohol, customers can drink just a little while on lunch, and even order multiple rounds later in the day without feeling too tipsy.

Have your bartenders try their hand at mixing sparkling water drinks made with low abv spirits like vermouth, sherry, and Campari. For sparkling mocktails, try adding bitters, fresh herbs, and fruit to chilled, sparkling water.

A Simple Way to Create Sparkling Craft Sodas & Soft Drinks

Soda consumption fell to a 30-year low in 2016, so it may be unsurprising that soft drinks aren’t selling in your restaurant or others. Since more people are opting for healthy, sugar-free or low-sugar beverages like flavored sparkling water, it’s more important now than ever before to give your soft drink menu a healthy facelift. While there is definite money to be made with alcohol sales, you can also boost beverage sales with soft drinks that fit your patrons’ tastes.

Think about making herbal iced teas with sparkling water, or concoct your own natural, fruit and herb-infused soda syrups in-house. You may even want to add carbonated iced coffee to your menu as this trendy drink is gaining massive traction in the foodservice industry.

Installing a restaurant water filtration system and sparkling water dispenser is a smart way to increase your revenue while giving customers exactly what they want. Whether it’s a sparkling mocktail, a craft soda, or a low ABV cocktail. After just one taste of your sparkling water drinks, your customers are sure to return for more.

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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!