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Green Hotelier: Increasing profitability and corporate social responsibility with water.

Green Hotelier: Increasing profitability and corporate social responsibility with water.

For many hoteliers, reducing carbon footprint is a big part of their Corporate Social Responsibility (CSR) plans, but maintaining profitability will always come first.

The smart hotelier has figured out that being properly responsible can reap long term rewards and improve profitability. Water should be an important consideration in these plans, in particular the way that drinking water is made available, and that’s where Vivreau comes in.

Sustainability is at the core of Vivreau’s ethos, with reducing water miles in the hotel industry a key objective for Vivreau and its clients. Not only is water transported by road, creating congestion and pollution, but there is also the issue surrounding glass and plastic packaging waste.
Although recycling facilities are available, re-using will always be more efficient than recycling and will provide an immediate and dramatic impact on carbon footprint.

There is the obvious solution to this problem, with the use of ‘free’ tap water. As all hotel owners and managers will be aware, tap water is far from ‘free’ once quarterly water bills are considered. Saving water is becoming even more important for today’s hotelier with increased environmental responsibilities and financial challenges.

One of the solutions developed by Vivreau is the mains-fed Table Water Bottling System, which dispenses unlimited quantities of purified filtered chilled still and sparkling water in-house, that can be served in reusable Designer glass bottles.

Stephen Charles, Managing Director of Vivreau, explains: “Our unique, British made Table Water Bottling System is ideally suited to hotels and is the obvious choice for hoteliers looking to cut their carbon footprint with an environmental and sustainable option.
“It is also profitable. When presented with the choice of tap water or our high quality, filtered water for a nominal amount, customers will almost always opt for the latter. The system will pay for itself in a very short period, resulting in a profitable alternative to tap water, happy customers and a reduced carbon footprint. It’s a no-brainer.”

Russell Jeffrey, Owner of The Wellington Inn explains how the Table Water Bottling System enabled him to recover lost profits from giving away jugs of ‘free’ tap water: “We previously gave diners complimentary jugs of water throughout dinner, but were intrigued by the profit potential of the
Vivreau Table Water Bottling System to counteract the rising costs associated with running a public house today. I really liked the idea of being able to charge for water provision, however, we were also very conscious that the customer needed to be happy with the new arrangement. Therefore, we ran a 12-week trial, where we offered in-house bottled water for which we charged, however we gave refills free of charge.”

As a result, customers at The Wellington Inn now receive a chilled bottle of still and sparkling filtered water on the table instead of a jug of tap water. Now serving over 200

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