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Vivreau Hospitality Solutions: Implementation Guide

Vivreau Water Systems

Process Manual Implementation

Implementing an on-site, water bottling program benefits the environment and enhances the guest and staff experience. Countless hospitality and corporate facilities across North America and around the globe have successfully adopted a Vivreau program and have found it rewarding.

The program allows both staff and guests to feel good about the water product being offered while helping reduce the facility’s carbon footprint and the ‘tens of billions’ of empty water bottles buried in landfills every year.

Housekeeping

In-room water (amenity) typically represents the single largest volume of plastic bottled water usage in any given property.

Properties offer premium saleable bottled water (i.e. Voss, Evian, Fiji) and complementary bottled water (bulk brands, sometimes co-pack with logo) in every room. The rooms division often receives guest requests to supply additional complementary water (i.e. even in a luxury environment, there is a price sensitivity related to bottled water, with guests preferring generic but complementary water to premium but saleable water).

Between premium water sales, complementary water, and replenished complementary water, it is common for a hotel to use ~128,000 plastic water bottled per 100 rooms annually (ergo, a 300-room hotel would use 384,000 bottles, a 500-room resort property would use 640,000, etc.) in the Rooms division alone. This is a conservative median estimate.

How it Currently Works

Most often, the stewarding department receives pallets of bottled water.

Pallets are transported to back of house storage and boxes are drawn from the pallets by the Rooms division. These boxes are transported via dolly and service elevators to housekeeping storage rooms on every floor of the hotel.

Housekeeping staff draw from this inventory on each floor to replenish water in rooms as required. Housekeeping staff are typically responsible for 12 to 14 rooms per day.

Used plastic water bottles are collected and brought back to on-floor storage rooms and put into recycling bins for collection, and bottles are transported back down to a centralized trash facility on premise.

Advantages of existing model:

• Ease of replenishment for housekeeping staff who can simply draw from inventory on each floor.

• Plastic water bottles are relatively lightweight, and a case can be transported via a typical housekeeping trolley. Bottled water is also easily stackable.

• It is evident when a bottle of water has been used as the cap seal will be broken.

• Guest ease of use/no product explanation necessary.

• Status quo/familiar and comfortable, no need to contend with change.*

* In discussions with hotel leadership staff, resistance to change, no matter how positive, was identified as the single biggest hurdle to implementing a new program of any kind.

A shift to a Vivreau sustainable water program will show immediate results against waste production and positive corporate messaging, but it does not come without a shift in conventional practices and an open mind.

Transitioning away from plastic bottled water to Vivreau requires a new routine, a new “normal”. Such shifts have been successfully pursued in several respected hotel properties and in each case, the property has implemented a Vivreau program in the way that is best suited to their individual needs.

There are several different ways to approach a Vivreau sustainable water program for the Rooms Division. The top two methods will be explored.

Disadvantages of existing model:

• Significant plastic waste that is inconsistent with corporate sustainability goals.

• Plastic bottled water is inconsistent with the luxury brand experience.

• Increasing concerns about the integrity of bottled water as studies reveal microplastics and other impurities in most major bottled water brands.

• Increasing environmental awareness and stewardship commitments by hotel guests who are adverse to single use plastic consumption.

• Laborious in practice. Bottled water may not be as convenient as one may think, after taking into account all the steps required to ship, receive, serve, and dispose of resulting plastic waste.

• Bottled water is quickly becoming a decadent relic of an outdated philosophy. From municipal and state regulation through to consumer education, the tides are shifting rapidly against this wasteful product.

METHOD 1 SELF-SERVICE/TURNDOWN (PREMIUM) SERVICE

The implementation method for these models are different but complement each other depending on the level of service. This assumes that there are both standard service and premium service guest rooms. Similar services may already exist such as in-room ice. For standard service, the guest room is supplied with an ice bucket and liner and the guest fills it from a conveniently located ice machine. Whereas for a premium service room a member of the housekeeping staff will fill the ice bucket during turndown service. This would also be the case with in-room drinking water.

SELF-SERVICE

This model provides clean, empty bottles in the guest room for use by the guest(s). Written instructions are given detailing where and how to fill the bottles. Bottles can be used throughout the guest’s stay and kept as a keepsake if desired.

BOTTLING SYSTEM LOCATION

A bottle filling station should be placed where it is convenient for guests. An excellent choice is with the ice machines. It is already plumbed for both supply water and drainage, and has access to electricity.

Bottling System Location

Other locations can be in the lobby, poolside, recreation areas, spas and business centers.

BOTTLE INVENTORY

In order to provide each self-service room with two (2) clean bottles in each room, a supply of five (5) bottles per room is recommended.

Two (2) in each room

Three (3) clean in reserve

Additional bottles will be required for turnover.

Bottle Inventory

The Vivreau Tritan Wave bottle has a customizable branded silicone sleeve. With its non-glass composition, it suitable for ALL areas of the hotel (guest rooms, pools, rooftops) including areas where glass bottles may not be permitted. (See Chapter 4 Recreation & Other Services , for more information about Wave bottle applications.)

This attractive, branded bottle is an appealing keepsake for hotel guests. The bottle cost could be incorporated into the room night cost, or available for purchase by guests as an add-on, with pricing signage placed beside the bottle.

RACK INVENTORY

There are two categories of racks.

Storage/carrying racks

Wash racks

Rack Inventory

Storage/carrying racks can hold six (6) bottles and can be used for bottle storage. These racks are stackable and convenient to transport.

Clean and Used Storage/Carrying Racks

Wash racks hold sixteen (16) bottles of various sizes and can be used to transport. Thirteen (13) wash racks per 100 rooms is recommended.

Clean Bottles in Housekeeping Supply Rooms (Recommended)

Central locations work well for bottle storage, such as near dish washing areas, and allow easy access for housekeeping staff.

BULK BOTTLE DISTRIBUTION

New bottles are taken to the dish room for initial washing and sanitization.

Clean bottle storage should be centrally located and convenient to housekeeping staff.

Washing a Rack of Bottles

Wash Rack

STORAGE

Clean Bottles Outside Dish Room

Clean/sanitized bottles are loaded into the appropriate racks for transport to a central location where bulk inventory is stored. Carts are recommended for transporting bottles.

Racks are further distributed by housekeeping staff to the distribution point(s) (housekeeping storage room) on each guest floor before the beginning of room cleaning. Racks are stacked for future use.

Racks with filled bottles can be stacked four (4) high; racks with empty bottles can be stacked six (6) high; rack with no bottles can be stacked eight (8) high.

GUEST ROOM BOTTLE DISTRIBUTION

Housekeeping staff will need at least two (2) racks, one (1) for clean bottles (blue) and one (1) for used bottles (red) on their cart.

Clean and Used Bottles on Housekeeping Cart

For newly occupied rooms : Housekeeping removes any remaining bottles from room (whether used or not) and places them in the red rack, then replaces them with two (2) clean empty bottles from blue rack on housekeeping cart.

Remove and Replace Twist Bottles Daily

Housekeeping then checks that in-room signage is present and in good shape (replace if missing or damaged).

Bulk Cart with Clean Bottles

How to Stack Bottle Racks

Bottles with Signage

Housekeeping can restock clean bottles onto cart and drop off dirty bottles at the housekeeping storage room.

Removing Used Bottle Rack from Housekeeping Cart

For rooms with guests staying multiple days, housekeeping leaves existing bottles in the room for continued use by guest(s).

BULK BOTTLE RETURN

Housekeeping staff removes dirty bottles from housekeeping supply rooms and returns them to the dish room for washing and sanitization. An alternative method requires loading dirty bottles open, neck down into wash racks before returning them to the dish room. Caps must also be collected for return to the dish room.

In the dish room bottles are removed from the red racks and inspected, then inserted into in wash racks neck down before starting a standard wash cycle.

Caps must be loaded into a flat dish rack for cleaning.

Red racks can be returned to the housekeeping storage rooms on each floor for reuse.

Bulk Cart with Empty Red Racks

Bottles and caps can be washed in any commercial dishwasher that accepts stand dish racks. Door-type, rack conveyor, etc.

Wash Rack Going Into Dishwasher

Red Racks Outside Dish Room

WASHING & SANITIZATION

Twist Bottle, with Cap Off, Placed into Wash Rack

Flat Dish Rack with Caps

Clean/sanitized bottles are loaded into the clean (blue) racks with caps and are stored until dry.

STORAGE

Blue racks can be stacked up to six (6) high when full of empty bottles in a central storage area. Blue racks with clean/empty bottles are distributed to the housekeeping storage rooms for distribution.

Clean/Empty Bottles for Housekeeping Storage IN-ROOM SIGNAGE

Tent card with instructions, environmental message and corporate story are left on nightstand or other appropriate locations with bottles.

Bottles with Signage

BOTTLING SYSTEM SIGNAGE

“How to” message to be very visual, intuitive to avoid language issues.

Bottling System with Signage

Advantages

There are several advantages to the self-service model for distribution:

Guests are empowered as part of the solution.

Bottle filling is done by the guest(s).

The cost of the bottles can be included in the room rate.

There will be a dramatic reduction of single-use plastic waste.

Once implemented, staff will find it easy to use.

There will be minimal routine change for house staff.

There is an opportunity for branding on each bottle.

Branded keepsake.

There is an opportunity for positive corporate storytelling in each guest room.

The supply of top-quality drinking water is endless.

Twist Bottle, Cap On, Placed into Blue Rack

TURNDOWN (PREMIUM) SERVICE

In this model, premium guest rooms with turndown service will have filled bottles provided as part of that service.

FILLING

Premium, branded bottles are filled at a central location for all premium service guest rooms. Filling takes approximately 16 seconds/750ml bottle, or 15 to 30 minutes for 50 rooms, depending on whether one or two bottles are being supplied to each guest room. In actual field testing it was found that 100 bottles can be filled in 25 minutes. Filled bottles are placed in clean (blue) racks for transport/storage. There is an opportunity to supply sparkling water in this service. Ideally, an earlier shift housekeeping staff member could fill a supply of Vivreau bottles for the evening’s turndown service and an evening shift housekeeping staff member could fill a secondary supply for the next day.

TIP

Tip : Do not seal (i.e. close the swing cap) on each bottle as soon as it is finished. Instead, once a bottle is filled, move it away from the tap and place another one to begin filling. When the subsequent bottle is filling, seal the previous bottle’s cap. Though it only takes 2 to 3 seconds to seal a bottle cap (Quicker with practice), the time savings is significant (3 to 4 minutes) on a 100-bottle quantity.

Do not seal (i.e. close the swing cap) on each bottle as soon as it is finished. Instead, once a bottle is filled, move it away from the tap and place another one to begin filling. When the subsequent bottle is filling, seal the previous bottle’s cap. Though it only takes 2 to 3 seconds to seal a bottle cap (quicker with practice), the time savings is significant (3 to 4 minutes) on a 100-bottle quantity

LOCATION

A central location away from guests (back of house) is recommended for the bottling system. However, multiple locations could be used, if needed. Adequate space must be provided for bottle racks and/or rack trolleys on at least one side (both sides ideally) of the bottling system. This allows empty bottles to be accessed easily for filling and full bottles to be placed in racks for transport. Trolleys can be wheeled away to cold storage, housekeeping storage rooms or directly onto housekeeping carts for distribution.

TRANSPORT

Housekeeping staff draws racks of filled bottles from filling/storage area and transports them to the housekeeping storage room on each floor with turndown service rooms.

DISTRIBUTION TO ROOMS

Housekeeping loads filled water racks (blue) and dirty racks (red) onto the housekeeping cart.

Housekeeping delivers bottles of water during the turndown service and makes sure corporate message card is in place. If not, replace.

Housekeeping collects both used and unused bottles from guest room and places them in the dirty rack (red). When full, dirty racks (red) are taken to housekeeping storage room to be collected by housekeeping staff for transport to the dish room for cleaning/sanitization. Requests for refills are handled by house staff.

BOTTLE INVENTORY

In order to provide each premium service room with two clean designer bottles in each room, a supply of five (5) bottles per room is recommended.

Use non-slip (i.e. rubber or latex) gloves for filling bottles. This will allow for easy handling of bottles with condensation from cold water and also allow bottle caps to be sealed in the most hygienic way possible.

Tip : Use non-slip (i.e. rubber or latex) gloves for filling bottles. This will allow for easy handling of bottles with condensation from cold water and also allow bottle caps to be sealed in the most

Two (2) in each room

Three (3) clean in reserve

Additional bottles will be required for turnover.

Designer Bottles

RACK INVENTORY

There are two categories of racks:

Blue and Red Carry Racks and Wash Rack

Storage/carrying racks.

Wash racks.

Storage/carrying racks can hold six (6) bottles and can be used to store clean, full bottles, clean empty bottles or dirty bottles. These racks are stackable and convenient to transport. Two (2) racks per housekeeper (one red rack, one blue rack) is recommended, plus racks for storage.

Wash racks hold sixteen (16) bottles of various sizes and can be used to transport either dirty or clean empty bottles. Thirteen (13) wash racks per 100 rooms is recommended.

Wash Rack

Note : Some hotel properties find it easiest to store, wash, and transport Vivreau bottles in wash racks exclusively and opt not to use the 6-bottle carrying cases. The advantage of using wash racks exclusively is that they can be placed on a standard rack trolley and moved from filling to floor easily.

Washrack height recommendations: Empty : Six (6) high.

Filled with empty Vivreau bottles : Four (4) high. Filled with full Vivreau bottles : Three (3) high.

Clean and Used Carry Racks

Stacked Wash Racks

STORAGE

A central location (near filling area) is recommended for bulk storage, however multiple locations can be used.

Racks with filled bottles can be stacked four (4) high; racks with empty bottles can be stacked six (6) high; rack with no bottles can be stacked eight (8) high.

How to Stack Bottle Racks

Racks of filled bottles can be stored in the housekeeping supply room on each floor with premium/turndown service.

Adopt a standard approach to stacking Vivreau bottles, so quantities of filled bottles can be determined at a glance.

Stacked Racks in Housekeeping Supply Room

A standard soft drink cooler can hold 100 Vivreau bottles, laid flat. By alternating the direction of the bottles, each shelf can hold twenty (20) filled bottles. Larger coolers (i.e. walk in kitchen coolers) will hold more, but the alternating stacking technique is still recommended for maximized space efficiency.

Stacked Bottles in Coolers

Note : Still water has a longer shelf life than sparkling water, but with both water types, chilling properly sealed bottles is vital to the longevity of the pre-poured product.

WASHING & SANITIZATION

In the dish room bottles are removed from the red racks and inspected, then placed open in wash racks neck down, then run through a standard wash cycle.

Designer Bottle Placed into Wash Rack

NOTE : This may have already been done previously by housekeeping staff if they are using wash racks for bottle distribution.

Red racks can be returned to the housekeeping storage rooms on each floor for reuse.

Bulk Cart with Empty Red Racks

Bottles can be washed in any commercial dishwasher that accepts standard dish racks. Door-type, rack conveyor, etc.

Washing Designer Bottles

Clean/sanitized bottles are loaded into the clean (blue) racks and are stored until dry.

Racks of empty bottles can be transported to filling area for use.

SIGNAGE

In-room message can convey a corporate commitment to environmental concerns.

Designer Bottle, Cap Off, Placed into Blue Rack

METHOD 2 – ALL ROOMS

BOTTLING SYSTEM LOCATION

Bottle filling stations should be located away from guests (back of house) where housekeeping staff can conveniently fill, rack and store bottles for distribution.

One Vivreau system for every 200 guest rooms is recommended.

Adequate space must be provided for bottle racks and/or rack trolleys on at least one side (both sides ideally) of the bottling system. This allows empty bottles to be accessed easily for filling and full bottles to be placed in racks for transport. Trolleys can be wheeled away to cold storage, housekeeping storage rooms or directly onto housekeeping carts for distribution.

Property’s choice to supply still water only or both still and sparkling water.

BOTTLE INVENTORY

Four (4) bottles per room is recommended:

Designer Bottles

One (1) in room.

One (1) in washing process.

One (1) clean in storage.

One (1) in reserve.

A quantity for resupply/turnover is recommended.

RACK INVENTORY

Two (2) storage/carrying racks per housekeeping staff plus additional racks for storage.

Thirty-two (32) wash racks per 100 rooms is recommended.

Two (2) Bottling Syatems

Carry Racks (Red and Blue) and Wash Rack

Wash Rack Stacking Height Recommendations:

Empty : Six (6) high.

Filled with Empty Vivreau Bottles : Four (4) high.

Filled with Full Vivreau Bottles : Three (3) high.

Stacked Wash Racks

These quantities may vary if the housekeeping staff prefers to use wash rack in place of storage/ carrying racks.

LABOR

Filling takes approximately 16 sec/750ml bottle or about 30 minutes/100 bottles.

Premium, branded bottles are filled at a central location for all premium service guest rooms. Filling takes approximately 16 seconds/750ml bottle. Or 15 to 30 minutes for 50 rooms, depending on whether one (1) or two (2) bottles are being supplied to each guest room. In actual field testing it was found that 100 bottles can be filled in twenty-five (25) minutes. Filled bottles are placed in clean (blue) racks for transport/storage.

There is an opportunity to supply sparkling water in this service. Ideally, an earlier shift housekeeping staff member could fill a supply of Vireau bottles for the evening’s turndown service and an evening shift housekeeping staff member could fill a secondary supply for the next day.

TIP

DISTRIBUTION OF BOTTLES

The use of table/flatbed carts is recommended for bulk transport of racked bottles whether full or empty.

Bulk Flatbed Cart

Housekeeping staff transports racks of filled bottles to housekeeping storage rooms on each floor before room cleaning service begins. Racks are off-loaded and stacked for distribution.

Stored Filled Bottles in Housekeeping Room

Housekeeping loads one rack of filled bottles (blue) and one empty rack for dirty bottles (red) onto housekeeping cart.

Red and Blue Racks on Housekeeping Cart

While servicing guest rooms, housekeeping removes all existing bottles (empty or full) placing into red rack.

Removing Bottle from Nightstand

Housekeeping then replaces with filled bottles. Resupply/off load bottles in housekeeping supply room.

Housekeeping staff transports dirty bottles to dish room.

Racks Stacked Outside Dish Room

STORAGE

Bulk storage can be located near bottling system(s) or other convenient location.

Racks with filled bottles can be stacked four (4) high; racks with empty bottles can be stacked six (6) high; rack with no bottles can be stacked eight (8) high.

Proper Stacking

TIPAdopt a standard approach to stacking Vivreau bottles, so quantities of filled bottles can be determined at a glance.

Standard Soft Drink Cooler Shelf

WASHING & SANITIZATION

In the dish room bottles are removed from the red racks and inspected, then placed open in wash racks neck down then run through a standard wash cycle.

Open Bottles Placed into Wash Rack

Red racks can be returned to the housekeeping storage rooms on each floor for reuse.

Bottles and caps can be washed in any commercial dishwasher that accepts standard dish racks. Door-type, rack conveyor, etc.

Washing Caps and Bottles

Hotel Rooms Division – Water Program Cost Savings

Conclusion

Environmental sustainability is a core messaging platform for hotel brands around the world and can be an integral factor in a guest’s decision to choose one property over another.

Vivreau has partnered with some of the most recognized and respected brands in the hotel world to help achieve their sustainability initiatives through a dramatic reduction in plastic bottles, labor, fuel and energy associated with transporting and disposing these products. Some partners have diverted hundreds of thousands of bottles from the waste stream by switching to Vivreau.

Benefits of a Vivreau High Volume System for Housekeeping:

• House staff only need to fill bottles for premium/turndown rooms.

• Bottle cost included in room rate.

• Minimal change in labor.

• Strong in-room corporate branding and storytelling.

• Dramatic reduction in plastic bottle usage and waste.

• The supply of top-quality drinking water is endless.

• Shows commitment to sustainable water solution.

Banquets & Catering

The Banquets and Catering Department (or more generally, events) is a major source of water waste within a hotel operation.

Large format containers are pre-filled and, due to environmental exposure, cannot be reused if unused.

Significant quantities of water are poured away at the end of a function, as well as ice which generally accompanies it.

Event water containers are most often openformat (i.e. a pitcher or carafe) and do not offer branding opportunities for the property. Moreover, open format water vessels are cumbersome to transport.

HOW IT CURRENTLY WORKS

Properties with meeting facilities most often serve water in a carafe or pitcher, with ice, placed in the center of the table setup or, in smaller functions, on a sideboard amenities setup, where one might find other food and beverage offerings like coffee, tea, juice, and soda.

Banquet Room with Water Pitchers on Tables

Water service for banquets and catered events already requires the pre-filling and placement of containers and serving vessels. Containers generally require the addition of ice and some form of coaster upon which to set the container.

More often than not, guests will replenish their own water from centrally placed containers and water replenishment by service staff is required throughout the event.

ADVANTAGES OF CURRENT MODEL

• Ease of filling containers from high volume water main (commonly a banquet sink area).

• Large format containers serve several guests.

DISADVANTAGES OF CURRENT MODEL

• Significant water waste.

• Containers exposed to environmental contaminants.

• Guest spillage and dripping is common with self-service.

• Ice is required as a separate step in water service.

• No branding opportunities on water containers.

• Comparatively inelegant aspect of service.

• Sparkling water options are exceptionally rare.

METHODOLOGY

A single Vivreau High Volume Bottlling System (V3-201), if dedicated to the needs of the banquet and catering department, is generally sufficient for the needs of all events.

Properties with significant meeting space, where concurrent large meetings take place regularly, or where meetings take place across several floors of the property, should consider an additional High Volume Bottling System.

SYSTEM LOCATION

The banquet and catering water system should be placed back-of-house in a location conducive to the filling of bottles, i.e. where wash racks and wash rack trolleys can be wheeled next to the system.

The High-Volume Bottlling System requires a dedicated 1/2″ water line and standard 120V power source.

Single Vivreau V3-201 High Volume Bottling System

Multiple Vivreau V3-201 High Volume Bottling Systems

SYSTEM REQUIREMENTS

Dispensing Specifications

Chilled Still Water

°F @ 15.8 gal/h Chilled Sparkling Water ΔT=18 °F @ 15.8 gal/h

BOTTLE INVENTORY

It is generally recommended that for every 10-person round table in an event, two (2) to four (4) bottles of Vivreau water are placed on the table. If sparkling water is served, it is recommended that one (1) bottle of sparkling water be placed for every three (3) bottles of still water.

Extrapolating from this ratio, it is recommended that the Banquet and Catering Department stock one (1) bottle for every 2.5 guests, or two (2) bottles for every five (5) guests.

Bottles per Guest (Recommended)

Bottles*

* Additional Inventory for resupply/turnover is also recommended.

BOTTLE STORAGE

Bottle inventory should be centrally located and easy to access by banquet staff.

It is recommended that bottles are both washed and stored in Vivreau wash racks, each with a capacity of sixteen (16) bottles. Convenient carrying racks with a six-bottle capacity are also available for smaller events and breakout sessions where bottles need to be transported to other parts of the hotel.

Wash Rack Stacking Height Recommendations:

Empty : Six (6) high.

Filled with Empty Vivreau Bottles : Four (4) high.

Filled with Full Vivreau Bottles : Three (3) high.

Stacking Recommendations for Wash Racks

For ease of use, it is recommended that Vivreau bottles are pre-filled for banquet and catering use and stored in a cooler.

RACK INVENTORY

There are two categories of racks: Storage/carrying racks. Wash racks.

Rack Inventory

Storage/carrying racks hold six (6) bottles and can be used to store clean full bottles, clean empty bottles or used (dirty) bottles. These racks are stackable and convenient to transport.

Wash racks hold sixteen (16) bottles of various sizes and can be used to transport either clean or dirty empty bottles.

Wash Racks Inside Walk-In Cooler

Carry Racks with Clean and Used (Dirty) Bottles

Wash Rack with Bottles

Vivreau has glass coasters available for purchase. Coasters may be custom branded to the property and come with four (4) felt anti-scratch tabs on the underside to prevent slipping and surface damage. It is recommended that Vivreau bottles are placed

A quantity for resupply/turnover is recommended.

BOTTLING SYSTEMS

Adequate space should be provided for bottle racks and/or rack trolleys on at least one side (both sides ideally) of the bottling system.

Vivreau Bottling System with Rack Trollies

This allows empty bottles to be accessed easily for filling and full bottles to be placed in racks for transport. Trolleys can be wheeled away to cold storage or directly onto banquet carts for immediate distribution.

Property’s choice to supply still water only or both still and sparkling water.

Some hotel properties find it easiest to store, wash, and transport Vivreau bottles in wash racks exclusively and opt not to use the 6-bottle carrying cases. The advantage of using wash racks exclusively is they can be placed on a standard rack trolley and moved from filling to floor easily.

Coaster with Designer Bottles on Banquet Table

Wash Rack Stacking Height Recommendations:

Empty : Six (6) high.

Filled with Empty Vivreau Bottles : Four (4) high.

Filled with Full Vivreau Bottles : Three (3) high.

Stacking Recommendations for Wash Racks

LABOR

Premium, branded bottles are filled at a central location for banquet and catering event needs.

In actual field testing it was found that 100 bottles can be filled in 25 minutes. Filled bottles are placed in clean wash racks for transport/storage.

Approximate Time to Fill 100 Bottles

There is an opportunity to supply sparkling water in this service. Ideally, an earlier shift banquet staff member could fill a supply of Vivreau bottles for the day’s events and an evening shift banquet staff member could fill a secondary supply for the next day.

TIP

Approximate Fill Time Per Bottle

DISTRIBUTION OF BOTTLES

The use of table/flatbed trolleys are recommended for bulk transport of racked bottles whether full or empty.

BULK FLATBED CART

Banquet staff transports racks of filled bottles from filling station to banquet cooler(s) or directly into meeting/event room for pre-event table setup.

Banquet staff transports used/dirty bottles to dish room.

Flatbed Trolley with Wash Racks

STORAGE

Bulk storage should be located near bottling system(s) or other convenient location.

Wash Rack Stacking Height Recommendations:

Empty : Six (6) high.

Filled with Empty Vivreau Bottles : Four (4) high.

Filled with Full Vivreau Bottles : Three (3) high.

PROPER STACKING

A standard soft drink cooler can hold 100 Vivreau bottles, laid flat. By alternating the direction of the bottles, each shelf can hold twenty (20) filled bottles. While larger coolers (i.e. walk-in kitchen coolers) will hold more, the alternating stacking technique is still recommended for optimal space utilization.

Door Coolers (Bottles Laid Flat with Necks Alternating)

Glass

Standard Stacking in a Soft Drink Cooler Shelf

WASHING & SANITIZATION

Used bottles should be placed open in wash racks neck down, then run through a standard wash cycle.

Bottles and caps (separate, if using twist bottles) can be washed in any commercial dishwasher that accepts standard dish racks. Door-type, rack conveyor, etc.

Clean bottles will sit upside down in wash racks until dry and ready for next use.

Racks of empty bottles can be transported to filling area for use.

Open Bottles Placed into Wash Rack

Rack Conveyor / Door Type Dishwashers

Clean Designer Bottle with Flip-top Open and Upside Down in Wash Rack.

Flatbed Trolley with 4 Wash Racks of Clean, Empty Bottles Placed Upside Down

Conclusion

Implementing a sustainable water solution based on a Vivreau High Volume Bottler (V3-201) gives the banquets and catering operation a dedicated, turnkey resource for chilled still and chilled sparkling water, on demand, with custom-branded bottles.

Bottles can be pre-filled before and after banquet shifts and stored in a centralized cooler. Supply is drawn as needed throughout events, from table pre-sets to ongoing replenishment.

Event-goers interact with branded bottles, witnessing firsthand the property’s commitment to sustainable water solutions and remaining hydrated with an elegant, no-spill solution.

Benefits of a Vivreau High Volume System for Banquets

and Catering:

• On-bottle environmental message can convey a corporate commitment to environmental stewardship.

• Additional opportunity for corporate branding.

• Elegant service.

• Exponentially more hygienic than open-container service.

• Ease of use for guests.

• Ease of transport for banquet staff.

• Strong corporate storytelling.

• Minimal change in labor.

• Dramatic reduction in water waste.

• The supply of top-quality drinking water is endless.

Food & Beverage Outlets

Premium water can represent a lucrative upsell revenue stream for restaurant outlets. However, increasingly consumers are pushing back against bottled water products as they continue to be revealed in popular media as exceptionally environmentally unfriendly and damaging.

Environmentally Unfriendly Bottled Water Products

A water service sweet spot for restaurants would be a product that offers equal or superior water quality to international brands but without the environmental footprint.

ENTER VIVREAU WATER

Vivreau was born in restaurants, offering a premium water service in custom branded, elegant glass bottles with low fixed costs, unlimited supply, ease of use, and virtually no environmental footprint.

Some Vivreau clients in the restaurant category have monetized their Vivreau water service programs to the tune of several million dollars in incremental revenue across all of their venues.

The Bottom Line: Vivreau represents a compelling story for your service staff to tell guests, making upselling easy, and will increase your incremental water sales percentage, augmenting your average checks with huge margins.

Vivreau Quality Water, Without the Environmental Impact

HOW IT CURRENTLY WORKS

Hotel outlets stock perceived “premium” brands (San Pellegrino, Voss, Perrier, etc.) to serve guests who wish to avoid tap water.

Upselling has become increasingly difficult due to environmental backlash against the bottled water industry as well as the growth of smarter diners who see through the largely empty brand stories of expensive European and other import water companies.

On average, a successful service team will upsell to premium bottled Water approximately 10% of the time, leaving tremendous revenue potential on the table.

ADVANTAGES OF CURRENT MODEL

• Habitual ordering from guests familiar with international brands.

• Some residual brand story equity (European origins, glacier-fed, historical fame, etc.).

DISADVANTAGES OF CURRENT MODEL

• Significant wastefulness from shipping, transport, packaging, and disposal.

• Consistently diminishing consumer appetite for these products.

• Pervasive popular culture backlash against bottled water.

• High costs of goods for hotel = Lower margins.

• Storage and disposal requirements.

Upselling Bottled Water

METHODOLOGY

A single Vivreau Bottler (V3-204, V3-205, or V3-201 in exceptionally high-volume venues) will radically transform your water service with bigger margins based on low fixed costs, less waste, better upsell opportunities for staff and great company branding.

Model V3-201 Bottle System

Common Sales Models:

A) Cost-per-Bottle

Venue charges guests a fixed fee for every single bottle consumed.

Example: Cost Per Table: 50 Tables

* Based on standard rental cost for one year divided by total water poured and sold to get a per unit cost

** Based on higher guest uptake due to better brand story, easier upsell by service, and lower cost

B) Cost-per-Table

Venue charges a one-time fixed fee for water service for the whole table and provides unlimited water.

^ Assume 2-3 bottles per table for fixed cost approach

^^ Assumes guest slightly more inclined to buy Import Bottled Water based on “unlimited” model

* Based on standard rental cost for one year divided by total water poured and sold to get a per unit cost

** Based on significantly higher guest uptake due to unlimited water, better brand story, easier upsell by service, and lower cost

C) Standard Water Service

The venue absorbs approximately $0.05 cost per bottle on Vivreau water service and provides to guests complimentary. The venue champions sustainable water solutions, communicates compelling message to guest, and guest enjoys premium chilled still and sparkling water in elegant branded bottles.

SYSTEM LOCATION

Most often in restaurant outlets a Vivreau system is either placed at the bar, in which case the bartender fills the bottle to order when an order is issued from the Point-of-Sale (POS) System.

Bar Setting

It can also be placed back of house in immediate proximity to the outlet, where bottles are filled to order by service staff.

Bottling System in Back of House

In some rare cases, outlets draw inventory from a centralized cooler stocked with pre-filled bottles. This occurs when there are Vivreau High-Volume Systems back-of-house that are cross-functional, i.e. for use in servicing room, banquets and catering, recreation, etc.

Note : It only takes sixteen (16) seconds to fill a Vivreau water bottle. Vivreau systems are equipped with cobra-style taps (familiar to most professional service staff) that can be pulled down fully to continue pouring as bar staff tend to other requests within the 16-second timeframe.

Fill Time per Bottle 16 Seconds

Note : If space allows, bartenders may wish to fill one dozen (12) Still and one dozen (12) sparkling bottles at the beginning of shift and keep them on ice or in a belowcounter cooler in order to get a head start on the evening’s service.

Cases of Bottles in Walk-In Cooler

Vivreau Bottles in Below Counter Cooler

BOTTLE INVENTORY

It is generally recommended that two (2) bottles are provided for every table in the outlet. The most common mix is one (1) bottle of sparkling and one (1) bottle of still for every table. During service it will be a rare occurrence to have every table in the venue simultaneously drinking “up-sold” water.

Vivreau Water Bottle on Restaurant Table

However, if the outlet intends to supply Vivreau water as part of standard service (i.e. rather than as an up-sell, provide a bottle for each table), it is recommended that there are four (4) bottles for every table in the outlet as water consumption will increase exponentially. With four (4) bottles, two (2) may be in dish racks in the dish area while the other two (2) are in active service.

Four (4) Bottles Available per Table

A one hundred seat restaurant = 200 to 400 bottles, depending on whether Vivreau water is sold or given away.

BOTTLE STORAGE

Bottle inventory should be centrally located and easy to access by outlet staff, ideally in racks next to the Vivreau system if servers are required to fill bottles, and on the service counter of the bar if Bartending staff are required to fill bottles to order.

Racks of Bottles next to Vivreau Bottling System

It is recommended to have clean bottles in stacked wash racks in a convenient location back-of-house. It is recommended that bottles are both washed and stored in Vivreau wash racks, each with a capacity for sixteen (16) bottles.

Convenient carrying racks with a six-bottle capacity are also available for carrying where bottles need to be transported from a central filling station or cooler to the outlet.

Wash Rack

Blue Carrying Rack

Wash Rack Stacking Height Recommendations:

Empty : Six (6) high.

Filled with Empty Vivreau Bottles : Four (4) high.

Filled with Full Vivreau Bottles : Three (3) high.

Wash Racks Stacked 3, 4 and 6 High

RACK INVENTORY

There are two categories of racks:

Storage/carrying racks.

Wash racks.

Storage/carrying racks can hold six (6) bottles and can be used to store clean full bottles, clean empty bottles or dirty bottles. These racks are stackable and convenient to transport.

Wash racks hold sixteen (16) bottles of various sizes and can be used to transport either dirty or clean empty bottles. Thirteen (13) wash racks per 100 tables is recommended.

Tip : Vivreau recommends the use of Wash Racks exclusively for Banquets and Catering given the high-volume requirements.

Vivreau recommends the use of wash racks exclusively for banquets and catering given the high-volume requirements.

LABOR

When a table orders Vivreau still or sparkling water (or both), the server enters the order into the Pointof-Sale (POS) system. From there, an order may be sent to the bartender for filling through the bar unit (if the system is to be the responsibility of the bar staff) or the server may be required to fill the bottle.

Clean (Blue) and Used (Red) Carry Racks

Wash Rack

It takes no more than sixteen (16) seconds to fill a Vivreau 750 ml/26-oz. bottle.

Approximate Time to Fill One (1) Bottle

In actual field testing it was found that 100 bottles can be filled in 25 minutes.

Approximate Time to Fill 100 Bottles

If cooler space is available and pre-filling before shift is preferred, Vivreau bottle filling can be the responsibility of a single server or busser immediately before start of service with minimal labor required.

Approximate Fill Time Per Bottle

Filled Wash Racks in Walk-In Cooler

DISTRIBUTION OF BOTTLES

The use of table/flatbed trolleys is recommended for bulk transport of racked bottles whether full or empty, if transport to the outlet is required from a central back of house Vivreau filling station or cooler.

Flatbed Trolley with Wash Racks

Used bottles should be emptied and placed, with caps open, neck first into Vivreau wash racks for washing in the dish area.

BULK BOTTLE STORAGE

Bulk storage can be located near Vivreau bottling system(s) or other convenient location.

Wash Rack Stacking Height Recommendations:

Empty : Six (6) high.

Filled with Empty Vivreau Bottles : Four (4) high.

Filled with Full Vivreau Bottles : Three (3) high.

PROPER STACKING

A standard soft drink cooler can hold 100 Vivreau bottles, laid flat. By alternating the direction of the bottles, each shelf can hold twenty (20) filled bottles. Larger coolers (i.e. walk-in kitchen coolers) will hold more, but the alternating stacking technique is still recommended for optimal space efficiency.

Used (Dirty) Bottles Placed in Wash Rack

Wash Racks Stacked Near Vivreau Bottling System

Glass Door Coolers (Bottles Laid Flat with Necks Alternating)

Standard Stacking in a Soft Drink Cooler Shelf

Below counter bar coolers can be pre-filled with Vivreau bottles. An opening inventory of one dozen (12) still and one dozen (12) sparkling bottles can give the team a head start on service.

Tip : Adopt a standard approach to stacking Vivreau bottles, so quantities of filled bottles can be determined at a glance.

WASHING & SANITIZATION

Used bottles should be placed open in wash racks neck down, then run through a standard wash cycle.

Bottles and caps (separate, if using Twist bottles) can be washed in any commercial dishwasher that accepts standard dish racks. Door-type, rack conveyor, etc.

Below Counter Bar Washer

Clean bottles will sit upside down in racks until dry and ready for next use.

Racks of empty bottles can be transported to filling area for use.

Benefits of a Vivreau High Volume System for Food and Beverage Outlets:

Racks Stacked with Vivreau Bottles in Walk-In Cooler

Vivreau Bottles Stored in Under Counter Bar Cooler

Used (Dirty) Bottles Placed in Wash Rack

Flatbed Trolley with Wash Racks

Benefits of a Vivreau High Volume System for Food and Beverage Outlets:

• Significant margins on sales/fixed cost.

• Unlimited premium filtered water available.

• Excellent branding and sustainability messaging.

• Reduced waste and carbon footprint.

• Excellent upsell opportunity for staff.

• No need for shipping & receiving, waste handling.

• Proven, turnkey program.

• Durable, elegant bottles with negligible shrinkage.

The Situation

FITNESS CENTER/POOLSIDE

In an urban gym environment, patrons often make use of their own personalized sport bottles for hydration. These may be plastic, stainless steel, glass or aluminum. It is increasingly rare for gymgoers or pool users to use bottled water.

Yet, when they arrive in a hotel fitness center environment, the options are generally limited and will often include either disposable paper or plastic cups for use with an office-style water cooler, or branded plastic water bottles. The sustainability component is sorely missing.

Glass bottles are not suitable for poolside use.

SPA

The spa experience is as much about the mood and perception of the space as it is about the actual treatment.

Water service needs to feel natural and healthminded. Often spas will make use of large water vessels infused with fruit. Unfortunately, this water service is both wasteful and laborious.

In some locations, bottled water is offered, which is incongruous with the idea of natural, as is the office-style water cooler with disposable cups.

Drinking From a Plastic Water Bottle

Fitness Room Water Cooler, Paper Cups and Trash Bin

No Glass Allowed Poolside

Spa Experience

BUSINESS CENTER

A business center is a functional, no nonsense space for guests. Users are often pressed for time and feeling the pressure of having to perform deadline-oriented work tasks in an unfamiliar space. Water service, while necessary, is an afterthought at best and needs to be simple, intuitive and reliable.

Hotel Business Center

LOBBY SELF-SERVICE

Many properties pursue a “Living Room” approach to their guest lobbies, including couches, armchairs, tables and side-tables. Often some form of water service is made available to guests, usually close to the front desk or concierge desk. Disposable cups are made available and the water itself is usually contained in a large glass, tank-like container infused with fresh fruit. The container must be prepared and filled, transported, refreshed, and eventually emptied throughout the day.

HOW IT CURRENTLY WORKS

Most common solutions within a hotel’s ancillary spaces (fitness center, spa, business center, lobby):

Fresh fruit-infused water tanks rife with opportunities for water contamination.

Disposable cups made of plastic or paper.

Office-style water cooler rife with opportunities for water contamination.

Bottled water, either hotel-branded or third-party branded.

ADVANTAGES OF CURRENT MODEL

• Familiar to guests, no learning curve.

• Fresh fruit lends to the perception of natural.

• Large format containers serve several guests.

DISADVANTAGES OF CURRENT MODEL

• Significant water waste.

• Significant fruit waste.

• Containers exposed to environmental contaminants.

• Transport is cumbersome and can be messy.

• Difficult to keep water cool.

• Comparatively inelegant aspect of service.

• Sparkling water options are exceptionally rare.

• Significant labor required.

Lobby Fruit Flavored Water

METHODOLOGY

Fitness Center/Poolside

A single Vivreau Countertop Bottler (V3-204 or V3-205) is more than sufficient for the needs of all fitness center users.

Cobra-style tap handles are simple to use and intuitive, while flow rates are rapid and can easily fill a sport bottle for use on premise.

Spa

A single Vivreau Countertop Bottler (V3-204 or V3-205) is more than sufficient for the needs of all fitness center users. Cobra-style tap handles are simple to use and intuitive, while flow rates are rapid and can easily fill a sport bottle for use on premise.

Alternatively, for a more discreet design and elegant water service, a C-Tap may be your preferred system. Available in various dispensing configurations: one option provides still and sparkling water, and another option provides still, sparkling, and hot water. The C-Tap has a small countertop footprint and elegant touch button user interface.

In spa locations where herbal tea is offered, the C-Tap’s hot water on demand functionality is particularly compelling. The C-Tap unit fits the Vivreau Wave Bottle seamlessly.

Business Center & Lobby Self-Service

The elegant interface and intuitive functionality of a C-Tap make it perfect for the self-serviceoriented business center and guest lobby locations of a property.

Various dispensing configurations are available: one option provides still and sparkling water, and another option provides still, sparkling, and hot water.

Filling Sport Bottle Using V3-204 Countertop Unit

V3-204 and V3-205 Countertop Units

C-Tap Nozzle Hot Water Button

Hotel Lobby with C-Tap Dispenser

the C-Tap has a small countertop footprint and lends itself well to areas of the property where guests seek to meet their own hydration needs.

In both locations, it is recommended the property provides glassware for use with the C-Tap systems.

In the case of the guest lobby area, Vivreau is pleased to offer a line of 100% natural, seasonal fruit essences with no sugar or preservatives. The Vivreau Natural Flavor Collection is meant to enliven the water drinking experience and replaces the need for costly and labor-intensive cut fruit.

SYSTEM LOCATION

Fitness Center/Pool

The fitness center water system can be placed atop any countertop surface or base cabinet that is near a water line and a standard 1/2” dedicated water line. If countertop space is at a premium within the fitness center, the cobra taps may be separated from the unit (V3-205 configuration) and system components may be placed underneath the counter.

Spa

The spa C-Tap system should be placed in any communal area in which Spa guests convene (waiting room, meditation space, refreshment center, etc.).

Business Center

The Vivreau C-Tap system fits seamlessly into existing cabinetry/counter space and only requires a dedicated 1/2” water line, standard electrical outlet and ventilation. Business center C-Taps are most commonly placed in the functional areas of the space, near printers, communal computer banks or snack vending areas.

Lobby

Most properties already have a dedicated space for guest water service in the lobby area. Snacks and fresh fruit are often available within these dedicated spaces and an intuitive, user friendly C-Tap fits seamlessly. The Vivreau C-Tap system fits into existing cabinetry/counter space and only requires a dedicated 1/2” water line, standard electrical outlet, and ventilation.

Vivreau Natural Flavor Collection

V3-205 Taps Countertop Unit (Door open showing unit installed under counter)

C-Tap System in Hotel Business Center

In the event that a dedicated water line and power source are not available within the guest lobby area, it is recommended that front desk or housekeeping staff draw from the hotel’s inventory of chilled, filled glass bottles and place both sparkling and still water for guest use within the dedicated space.

Note : Use filling procedure outlined in the Housekeeping Chapter – Turndown (Premium) Service – Filling.

BOTTLE INVENTORY

Fitness Center/Poolside & Spa

It is recommended that the hotel acquire an inventory of Vivreau Wave bottles for use by fitness center, pool, and spa patrons.

Suggested inventories are based on traffic to these locations, but a good rule of thumb is an inventory of two (2) bottles for every patron.

Two (2) Wave Bottles per Person

Vivreau 20-oz/600ml Wave bottles are made of durable Tritan plastic and can be cleaned in a standard commercial dishwasher

Wash Rack with Wave Bottles going into Dishwasher

Note : The appropriate wash racks are available from Vivreau.

The bottles are wrapped in a custom silicone sleeve, which prevents bottle wear and tear through dishwashing, adds to the durability of the bottle, and helps to retain the coolness of the water.

Sleeves can be custom branded to the hotel (requires a one-time setup fee for the custom printing plates) or can have the standard Vivreau brand name. Pantone color matching is also available.

In a fitness/poolside or spa environment, heavy, breakable glass containers are not appropriate.

Vivreau Bottles and Glasses at the Front Desk

Wave Bottles in Stacked Wash Racks in Pool Area

Wave Bottles are Fitness, Poolside and Spa Safe

However, the environment still requires an elegant and durable solution. Vivreau Wave bottles offer the best of both worlds.

The property places an inventory of clean Wave Bottles near the entrance to the fitness center.

Wave Bottles for Patron Use

Discreet signage explains that the bottles are for use on-premise during the workout or visit to the pool. Ideally, the bottles are placed near a staffed area of the fitness center such that guests may be further informed about the availability of these bottles and encouraged to return them.

Wave bottles are silicone-wrapped and resistant to cracking and standard wear and tear. A deposit bin should be placed near the exit to the fitness center or pool.

At the end of their visit, guests should deposit their used bottles in the bin. Clear signage will encourage guests to do this, along with a note explaining that should a guest wish to keep one of the bottles as a keepsake, they may do so for a fee.

In the case of spa service, it is recommended that guests be issued a Vivreau Wave bottle at the spa reception desk upon check-in for their treatment.

Like the fitness center/pool environment, a dedicated bottle deposit bin should be placed near the exit to the spa for guest drop-off.

Poolside Deposit Bin and Signage for Used Wave Bottles

Spa Staff Handing Bottle to Patron

Vivreau Wave Bottle

Spa Deposit Bin and Signage for Used Wave Bottles

Housekeeping staff should empty the bottle deposit bins when servicing each area, placing bottles into dedicated wash racks for cleaning in a commercial washer.

Note : It is recommended that the reusable Wave bottle cost is incorporated into the room rate to ensure that guests who elect to keep the bottle have already paid for it.

Bottle Storage

Bottle inventory should be located back of house with ease of access to fitness center/pool and spa staff.

It is recommended that bottles are both washed and stored in Vivreau wash racks, each with a capacity for sixteen (16) bottles.

Vivreau Wash Rack

Wash Rack Stacking Height Recommendations:

Empty : Six (6) high.

Filled with Empty Vivreau Bottles : Four (4) high.

Filled with Full Vivreau Bottles : Three (3) high.

Recommended Stacking for Filled, Clean and Empty Wash Racks

WASH RACK INVENTORY

Wash racks hold sixteen (16) bottles. It is recommended that the entire inventory of Vivreau Wave bottles is stored in wash racks for safe keeping and ease of transport.

BULK FLATBED CART

Fitness center/pool staff can easily transport racks of empty Vivreau Wave bottles from back of house to the public-facing access area via flatbed rack carts.

CONCLUSION

Implementing a sustainable water solution based on Vivreau Countertop Bottlers (V3-204, V3-205) and C-Taps gives the hotel’s ancillary operations a dedicated, turnkey resource for chilled Still and Sparkling water, on demand, with durable, branded, convenient bottle options.

Guests can replenish their drinking water at their leisure.

Note : Water service in these areas is like the sustainable in-room solution described in

Vivreau Wash Rack with Wave Bottles

Flatbed Trolley Filled with Wave Bottles

Additionally, Vivreau Wave Bottles, made of high quality Tritan and silicone for use in these glassavoidant areas, can be attractive keepsakes for hotel guests and may represent an additional revenue stream for the property.Conclusion

Implementing a sustainable water solution based on Vivreau Countertop Bottlers (V3-204, V3-205) and C-Taps gives the hotel’s ancillary operations a dedicated, turnkey resource for chilled still and sparkling water, on demand, with durable, branded, convenient bottle options.

Guests can replenish their drinking water at their leisure.

Note : Water service in these areas is like the sustainable in-room solution described in the Housekeeping Chapter – Self Serve

Additionally, Vivreau Wave bottles, made of high quality Tritan and silicone for use in these glass-avoidant areas, can be attractive keepsakes for hotel guests and may represent an additional revenue stream for the property.

Benefits

of Vivreau Countertop Bottlers and C-Taps for Recreation, Spa, and Other Hotel Areas:

• Safe, reliable solution.

• Ease of use for guests.

• Strong corporate environmental and health & wellness storytelling.

• Intuitive, elegant approach to guest self-service.

• Reduced labor.

• Dramatic reduction in water waste.

• Reduction in fruit waste (in the case of water infusions).

• The supply of top-quality drinking water is endless.

Staff Breakroom

Attracting and retaining quality staff is a major challenge in the highly competitive hospitality environment. Many employees, particularly those from younger generations, seek intangible benefits from an employer, non-monetary perks that contribute to a sense of wellness and care in the workplace.

Staff Break Amenities

Vivreau programs have been successfully implemented as part of a corporate staff retention Initiatives. Limitless chilled sparkling and still water, filtered for purity, is perceived as a benefit by employees.

HOW IT CURRENTLY WORKS

Hotel employee spaces, like breakrooms or cafeterias, most often provide water:

Via self-serve spout attached to standard plumbing. Via dedicated line in a soda machine. Via drinking fountains. Water is not filtered. Water is not sparkling.

ADVANTAGES OF CURRENT MODEL

• Turnkey.

• Low cost.

DISADVANTAGES OF CURRENT MODEL

• Nothing extraordinary about it.

• No sense of amenity or benefit.

• Unfiltered.

• Possible residual flavor or cross-contamination if dispensing via soda machine.

• Does not encourage active, regular hydration.

Employee Filling Tea Pot Using a Vivreau C-Tap

Filling Water Bottle at Employee Drinking Fountain

METHODOLOGY

LUNCHROOM

A single Vivreau Countertop Bottler (V3-204 or V3-205) or C-Tap 2H (equipped with hot water option for tea and pour-over coffee) is more than sufficient for the needs of all lunchroom users. Cobra-style tap handles are simple to use and intuitive, while flow rates are rapid and can easily fill a sport bottle for use on premise.

Vivreau

Unit on Lunchroom Counter

The C-Tap Touchpad is intuitive and is equipped with anti-scald safety dispense functionality for models equipped with hot water on demand options.

The C-Tap’s countertop footprint is shockingly small and fits on almost any surface.

Standard glassware within the lunchroom environment may be employed and no dedicated vessels are required.

WITHIN THE BACK-OF-HOUSE ENVIRONMENT

Properties that do not wish to provide a dedicated Vivreau system for staff amenity purposes may encourage employees to fill their own sport bottles or glasses via back-of-house bottling units intended for banquets, events, food and beverage, or rooms. Vivreau’s high capacity output allows for staff water provsion without compromising readiness for guest applications.

SYSTEM LOCATION

WITHIN THE LUNCHROOM/BREAK AREA

The staff water system can be placed atop any countertop surface or base cabinet that is near to a power supply and a standard 1/2”NPT dedicated water line. If countertop space is at a premium within the breakroom, the cobra-style taps may be separated from the unit (V3-205 configuration) and system components may be placed underneath the counter.

C-Tap

Vivreau V3-205 Countertop Unit

Employee Using Back-of-House System

Conclusion

A Vivreau water system that provides an endless supply of filtered, chilled still and sparkling water for employees can enhance morale and demonstrate a caring attitude by the property, resulting in retention of quality employees.

Implementation of a Vivreau water system can

Conclusion

Implementation of a Vivreau water system can be perceived as a non-monetary benefit by employees and can contribute to a sense of wellness and care in the workplace.

Benefits of Vivreau Bottlers and C-Taps for Staff Breakrooms:

• Ease of use for employees.

• Encourages health & wellness strategy to employees.

• Promotes environmental awareness to employees

• Eliminates single-serve container usage.

• The supply of top-quality drinking water Is endless.

In Summary

As a leader in commercial environmental stewardship, the hotel industry has a proven legacy in embracing forward thinking sustainability initiatives. With the cultural shift embracing sustainability and water stewardship, now is the time to depart from outdated and wasteful single-serve water programs and move towards a new future.

Hospitality brands who have sought out and deployed Vivreau water solutions have quickly seen a dramatic reduction in waste and cost, while enjoying positive brand enhancement that aligns with our modern times.

Sustainable water programs are not out of reach. Indeed, this guide shows all the ways such a water program can unfold.

Will you be the agents of change that set new benchmarks of excellence? We’re here to help you do it.

Appendix

The Vivreau Solution

C-Tap Dispenser

Standard features:

• 4 configurations to choose from. Up to 5 water types: unchilled still, chilled still, semi-sparkling, sparkling, and instant hot water

• Vivreau ThermalGate™ technology automatically heats the tap to disinfect it, providing a powerful and proactive defense against germs

• Safety built-in: leakage detection, emergency shut-off, and anti-scalding

• Intuitive touch pad controls with pre-set portions for precise water dispensing

Average output capacity:

• 21 gal/80 L per hour of chilled still or sparkling water

Cabinet Required For Installation: 24 W X 30 H X 24 D inch

Countertop Bottlers V3-204

Standard features:

• Compact footprint relative to output

• System can be installed entirely under the counter to resolve space challenges

• Equipped with alarms for CO2 bottle replacement, power and service requirements

• 60 Vivreau designer glass bottles and one wash rack included with each system

Average output capacity:

• 21 gal/80 L per hour of chilled still

Countertop Bottlers

V3-205

Standard features:

• Compact footprint relative to output

• Multiple configurations also allow system to be installed entirely under the counter to resolve space challenges

• Equipped with alarms for CO2 bottle replacement, power and service requirements

• 60 Vivreau designer glass bottles and one wash rack included with each system

Average output capacity:

• 21 gal/80 L per hour of chilled still or sparkling water

Cabinet Required For Installation:

24 W X 29 ½ H X 24 D inch

High Volume Bottlers

V3-201

Standard features:

• Dispenses high volumes of chilled still and sparkling water on demand

• High performance ice-bank refrigeration

• LED control panel with alarms for CO2 bottle replacement and internal drip tray

• 0.2 sub-micron activated carbon block filtration

• Filling takes approx. 16 sec / 750 ml bottle

• 100 Designer Vivreau bottles comes standard with unit

Average output capacity:

• 53 gal/200 L per hour of chilled still or sparkling water

High Volume Bottlers

V3-202

Standard features:

• Dispenses high volumes of chilled still and sparkling water on demand

• High performance ice-bank refrigeration

• LED control panel with alarms for CO2 bottle replacement and internal drip tray

• 0.2 sub-micron activated carbon block filtration

• Filling takes approx. 16 sec / 750 ml bottle

• 100 Designer Vivreau bottles comes standard with unit

Average output capacity:

• 53 gal/200 L per hour of chilled still or sparkling water

Top Pro

Standard features:

• Unlimited unchilled still or chilled still, sparkling or semi-sparkling water

• Two installation options: Countertop and Floorstanding

• Add on HygienePlus, tested and proven three-zone protection for special hygiene requirements

• ThermalGate feature protects against retrograde contamination from external sources

• Easy Access Panel, available as an additional control unit and can be positioned at different heights (eg. for wheelchair users)

Average output capacity:

• 22.4 gal/85 L per hour

Extra I-Tap

Standard features:

• Unlimited unchilled still or chilled still, sparkling or semi-sparkling water

• Build-in integrated water dispenser with space-saving counter design, and two tap heights

• Add on HygienePlus, tested and proven three-zone protection for special hygiene requirements

• ThermalGate feature protects against retrograde contamination from external sources

• Easy Access Panel, available as an additional control unit and can be positioned at different heights (eg. for wheelchair users)

Cabinet Required For Installation:

Average output capacity:

• 22.4 gal/85 L per hour

Vivreau Bottles

Lounge

Designer

Water type differentiation black or gray cap

Stylish addition to restaurants, bars or lounges

Customizable area Size:

Water type icons still or sparkling

Elegant design for hospitality situations

Customizable area

Sizes: • 425 / 750 ml

Water type icons still or sparkling

Large bottle opening for easy refill

Practical handling due to slightly curved shape

Size:

Customizable area

Twist

Large bottle opening for easy refill

Perfect for glass-free areas

Ideal everyday accompaniment for employees and guests

Dishwasher Tray

Carrying Crates

Holds 16 bottles

Works with Designe and Twist bottles

Customizable area

“Used Bottles” for bottles awaiting sanitization

Stackable plastic carrying crates suitable for 6 Designer bottles per crate

“Clean Bottles” for sanitized bottles

Vivreau Natural Flavor Collection

Flavors:

Orange Tangerine, Blueberry Raspberry, Pink Grapefruit, Mango Passion Fruit, Key Lime Mojito

Our Natural Flavor Collection provides a healthminded alternative to sugary sodas and expensive fruit infused service. The carefully curated selection of flavors is intended to provide a quick, tasty boost to chilled sparkling or still Vivreau water. No sugar has been added, and most of the fruits used are sourced in the US.

Free sample kit available. 2 oz. of every flavor to try out

Bring Your Vivreau Water Program to Life

Vivreau is here to support you at every stage of development in your water program, from counsel on the appropriate system for your venue to ongoing support for the life of your product. Your dedicated sales facilitator will always be available to answer questions and offer guidance and support.

This is the typical workflow of our Turnkey Water Program Launch Process:

STEP 1: CHOOSE YOUR SYSTEM

Select your water system (Bottling or C-Tap) – Vivreau facilitator available for consultation.

Review system specifications and requirements. Determine bottle quantity and artwork.

Contact designated Vivreau Program Facilitator – Place Order.

STEP 2: PRE-INSTALLATION

Vivreau fulfillment to provide order-specific details and lead time information

Review pre-installation checklist and video.

Client to employ contractor, as required, for implementation of pre-installation specifications.

Client to source CO2 supplier.

STEP 3: SYSTEM/BOTTLE DELIVERY

Client to return pre-installation checklist and confirm delivery and installationpPreferences.

Vivreau fulfillment to finalize delivery and installation schedule.

System installed, tested and demonstrated for on-site team.

SERVICE

Service is managed by our operations center. In our continued effort to provide our customers with the best service possible and most efficient response times the following procedures have been implemented by Vivreau.

All Service Calls should be directed to: 877-999-1044, select “Service” and follow the prompts.

After installation, call the toll free number for all service needs. The toll free number is located on every system.

Once the call is placed into the toll free number it will be logged and a member of the Client Care Team will return your call.

The Client Care Team will first attempt to troubleshoot the issue over the phone and if a service visit is required it will be scheduled. A member of the Client Care Team will advise on the estimated time of arrival of the service technician.

There is also a troubleshooting guide on the vivreauwater.com website: https://vivreauwater.com/resource-center/ technical-center/troubleshooting/

ORDERS/RE-ORDERING

To order bottles and other accesories from our Ancillary Catalog, email ordersna@vivreau.com or phone 877-999-1044, and select “Sales”