Water is the most important currency in the catering sector

Hot drinks of a consistently high quality are one of the most reliable and lucrative money makers, both in the classical catering sector and in restaurant chains. However, if a quick espresso after a meal taints the palate due to poor water quality, the coffee beans used may well be the most exquisite available, but the entire menu will fall flat with the connoisseur.

A select Sensha green tea, an aromatic mocha made from Ethiopian coffee from the highlands, an elegant espresso made of Mexican Maragogype beans. Such specialities are lucrative money makers and are very popular with guests. In this respect, nobody in the catering sector can afford a lack of quality due to poor or fluctuating water quality.

From the coffee shop to the gourmet restaurant the motto is the same: To succeed with the uncompromising palate of the guests, a superior tasting product of consistent quality must be offered. This makes water the most important currency for the discerning catering sector.

But water optimisation in the catering sector is not just a question of taste. It also has a serious influence on machine protection, service lives and ease of use, and thereby also on the overall efficiency of the catering outlet.