October 14, 2026
Restaurant and hotel operators are constantly balancing two goals: increasing margins while improving the guest experience. The answer nobody expects might come from the tap.
Bottled water has long been one of those areas where innovation seemed unnecessary. Cases arrive at the warehouse, get moved to the fridge, travel to the guest's table, and empty bottles head to the bin. The cost is visible, the margin almost non-existent. But there is another way — and that's exactly what we discussed with Purezza Premium Water.
Water, differently
At Purezza, the logic is reversed. Instead of bottled water delivered on pallets, the system filters, chills and carbonates local tap water directly on-site. The result flows into reusable glass Petalosa bottles in 350 or 750 ml, which arrive at the guest's table.
On that table, the Petalosa bottle doesn't look like a compromise. Purezza's proposition is that a glass bottle bearing the venue's logo or its own label is part of the experience before the guest even takes a sip.
"The price per bottle is set by the venue itself. The cost of filling one bottle is a fraction of what you'd pay for mineral water — and the difference stays with the venue," says Marek Csernus, sales representative.
Better beverage management
This isn't a new idea. Purezza was founded in 2013 in Australia and today operates in more than 20,000 venues across four continents. In the HoReCa sector, the system has built a reputation in even the most demanding environments — Purezza is served in some of the world's top fine dining restaurants. References include groups such as InterContinental, Marriott, Hilton, Accor, Park Hyatt and Ritz-Carlton. In Slovakia, you can find it at restaurants including ARTE and Semillon.
The system is HACCP certified and comes in several variants depending on venue size and available space — from compact countertop units for smaller cafés and bars to high-capacity solutions for conference and event centres capable of dispensing up to 160 litres of water per hour. Units are available in both manual and electronic versions, with some models also offering hot water.
Each venue sets its own pricing structure. Water can be offered by the bottle, as free-flow with a per-head or per-table cover charge, or as part of a conference or beverage package. The monthly fee for the system is fixed — no surprises on the invoice, no dependence on a mineral water supplier, no stock to manage. The freed-up fridge and storage space can be put to use for higher-margin items.
An interesting chapter is the system's use behind the bar. Sparkling water from Purezza isn't just table water — bartenders use it for cocktails, non-alcoholic drinks, house-made lemonades and flavoured sparkling waters. For venues looking to expand their beverage offering without additional logistics, it's a compelling argument.
A more sustainable solution
There is another side to this equation. Around 80 percent of plastic water bottles end up in landfill, where they can take several hundred years to break down. Producing one litre of bottled water consumes three litres of water. According to the same source, each litre generates between 100 and 160 grams of greenhouse gases. Eliminating single-use bottles from a venue is therefore an argument not only for guests, but increasingly for partners, investors and ESG audits.
Purezza is available in Slovakia through a local distributor. More information at purezza.sk or on +421 944 082 951.
