Ban on single-use plastics in hospitality: Switch to AQUALEX

The ban on single-use plastics is permanently changing the rules of the game in the hospitality industry. While bottled water has long been the standard, today's legislation requires businesses to take a critical look at their waste streams.

Switching to glass bottles may reduce plastic waste, but it mainly shifts the logistical burden. Transporting, storing and chilling heavy glass bottles takes valuable time and energy from your team.

At AQUALEX, we don't see this shift as a limitation, but as a unique opportunity. An opportunity to choose a sustainable, efficient solution at the source.

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What the ban on single-use plastics means for your hotel or restaurant

In practice, the ban on single-use plastics means that, as a hospitality business owner, you need to find an alternative that delivers the same premium quality as bottled water—without the operational drawbacks.

Think about:

Valuable storage space taken up by crates and pallets.
Time lost managing drink inventory and placing orders.
Growing volumes of waste and empty bottles piling up behind the bar.

Whether you're looking for a drinking water system for a restaurant or a hotel, switching to your own table water eliminates this dependency and brings greater simplicity, efficiency and control to your day-to-day operations.

For many hospitality businesses, this is the reality of daily operations. Jeroen Borglevens of ROBUSK describes the switch as a major improvement to their workflow:

"We used to serve bottled water, which took up a lot of space and created extra logistical work. Now we fill a few bottles at the start of service and simply refill them throughout the evening. Guests can top up their own glasses whenever they like, which perfectly matches the relaxed atmosphere we want to create. It allows us to focus even more on the overall guest experience. On top of that, we've freed up a significant amount of space in our refrigerators."

— Jeroen Borglevens, ROBUSK

TIP

Do the one-week bottle audit

During one representative week, count how many traditional bottles pass through your dining area, bar and empty bottle collection. Then multiply that weekly total by the number of weeks your business is open each year.

The result? A clear, realistic estimate of your annual waste stream, along with immediate insight into the hidden hours your team spends moving and handling beverage crates.

A water concept tailored to your unique hospitality business

Every hospitality business is different, which calls for a flexible approach. Whether you run a bustling brasserie, an intimate fine dining restaurant or a luxury accommodation, our table water concept adapts seamlessly to your needs.

High volumes, fast service: At In de Vrede (Westvleteren), visitors need to be served quickly. Our water solution ensures a continuous supply of chilled still and sparkling water.
Fine dining excellence: At experience-driven restaurants such as Choclo and Tastoe, everything revolves around flavour and presentation. Our filtered water perfectly complements every culinary creation, served in premium designer bottles.
A memorable guest experience: At the accommodation concept Les Cabanes d'Ostende, ecological luxury takes centre stage. Our designer taps enhance the sustainable guest experience, far removed from the traditional culture of single-use packaging.

From a logistical burden to a premium branding tool

Water doesn't have to be just another commodity. On the contrary, it's the perfect opportunity to turn something functional into a subtle yet powerful part of your overall guest experience.

With your own table water concept, you transform a necessity into something that actively strengthens your brand.

A personalised presentation: Serve water in elegant bottles that complement your interior design.
Water tailored to every preference: Offer your guests a choice of filtered still, chilled or sparkling water.
Consistent quality: Deliver a premium presentation at every table, every time.

Switching from single-use plastics to a sustainable drinking water system is therefore not only a practical decision, but also an aesthetic and strategic investment in your business.

AQUALEX Nova: The perfect partner in a world without single-use plastics

Presentation and ease of use behind the bar are essential parts of the guest experience.

With the reusable AQUALEX Nova bottle, every table enjoys an elegant, refined look that perfectly matches your concept. Its key functional benefits include:

Maximum sparkle retention: The innovative screw cap keeps sparkling water fizzy for longer, allowing guests to enjoy every last sip.
Superior grip: Thanks to its ribbed texture, the bottle remains comfortable and secure to hold, even when condensation forms.
Fast turnaround: The extra-wide bottle opening enables your team to refill and clean bottles quickly and efficiently during busy service.
Dishwasher-safe: Designed for professional hospitality dishwashers, the bottle features a specially engineered base that allows rinse water to drain away immediately. (The cap should be washed by hand.)
Instant identification: A subtle marking allows staff to distinguish still and sparkling water bottles at a glance.

Prepare your hospitality business for the future

The ban on single-use plastics is not an administrative hurdle for the hospitality industry. It's the ideal opportunity to improve operational efficiency and increase your margins for the long term.

Businesses that act today are laying the foundations for a future-proof and more profitable operation.

By choosing your own table water, you:

Reduce your environmental impact.
Improve operational efficiency.
Deliver a guest experience that's flawless down to the smallest detail.

Want to know exactly how much time and profit your business is currently losing to bottled water?

Discover our drinking water systems for restaurants and hotels, and request a no-obligation ROI calculation tailored to your business.

Hospitality drinking water systems Download catalogus

Table water in practice

"We used to serve bottled water, which took up a lot of space and created extra logistical work. Now we fill a few bottles at the start of service and simply top them up throughout the evening. Guests can refill their own glasses whenever they like, which perfectly matches the relaxed atmosphere we want to create. It allows us to focus even more on the overall guest experience. On top of that, we've freed up a significant amount of space in our refrigerators."

— Team ROBUSK