QUESTIONS HOSPITALITY TEAMS ASK BEFORE MOVING FORWARD

Pricing depends on the required water-treatment configuration, capacity, number of outlets, installation requirements and service scope. AYR typically works with a fixed monthly service model so the property can plan its water infrastructure as a predictable operating cost rather than repeatedly purchasing bought-in bottled water.

For properties with sufficient bottled-water volume, producing still and sparkling water on-site can materially reduce the recurring cost of buying, transporting, storing and handling bought-in bottled water. The exact saving depends on your current purchasing volumes, bottle cost, selling price and operating model. The Bottled Water Cost & Margin Calculator models current spend, operating volumes and revenue opportunity; a Site Assessment is used to validate property-specific volumes, configuration and operating requirements before a proposal is prepared.

Yes. Restaurants may choose to charge per bottle, per table or per guest, or include water within another service concept. AYR provides the on-site production infrastructure; the venue remains in control of its menu pricing, positioning and guest-facing presentation.

Yes. AYR’s standard model is a lease-and-service arrangement with an agreed monthly fee and ongoing technical support. Purchase structures may also be considered for selected projects where ownership better fits the client’s requirements.

AYR systems are designed around the property’s incoming water source and the applicable drinking-water requirements. The treatment configuration is selected for the site, commissioned before handover and supported by water-quality verification according to the agreed project scope.

AYR starts with a Site Assessment covering the incoming water source, water quality, expected demand, available space, utilities and the outlets to be served. Based on those conditions, we define the required treatment stages—which may include prefiltration, micro- or ultrafiltration, activated carbon, reverse osmosis or other appropriate treatment.

The final taste profile depends on the incoming water source and the selected treatment configuration. AYR commissions the system to produce clean, balanced water suitable for premium hospitality service, with chilled still and sparkling options where required.

Reusable bottles form part of the property’s daily hygiene process. AYR provides operating guidance and staff training for bottle handling, washing and storage. Depending on the application, bottles are cleaned through an appropriate commercial dishwasher or bottle-washing process before reuse.

Water from the property enters a treatment configuration designed for the site. After treatment, it can be chilled and carbonated on demand before being dispensed directly or filled into reusable glass bottles. AYR manages system design, installation, commissioning (testing and preparing the installed system for use) and staff handover.

In many cases, yes. AYR systems can be configured around existing hospitality workflows and available furniture or back-of-house space. During the Site Assessment we confirm water supply, drainage, electricity, ventilation, CO₂ requirements, equipment space and the planned pipe route to the dispensing tap before installation.

Space requirements depend on capacity and configuration. Compact tabletop or under-counter systems can serve individual outlets, while larger central bottling systems require dedicated back-of-house space. AYR confirms the footprint and utility requirements during system design.

The timeline depends on site readiness, equipment configuration, utilities and project size. AYR manages the process from assessment and system design through installation, testing, commissioning, staff training and handover, with responsibilities and dependencies agreed before installation.

The agreed service scope typically includes preventive maintenance, filter replacement, technical support, system checks and normal spare parts, excluding damage or misuse. The exact service schedule and inclusions are confirmed in the client agreement.

Preventive maintenance is generally scheduled monthly, with filter replacement and additional checks carried out according to the equipment configuration, usage and agreed service plan. The exact schedule is confirmed in the client agreement.

AYR provides technical support and service coordination for installed systems. Issues are assessed, prioritised and scheduled according to the service terms and operating impact, with the objective of restoring normal operation as quickly and safely as practical.

Agreed filter replacements and normal spare parts are included within AYR’s standard service scope, subject to the lease-and-service agreement. Damage caused by misuse, unauthorised modification or conditions outside the agreed system responsibilities may be treated separately.

Yes. AYR can be deployed as decentralised outlet systems for restaurants, bars and lounges, or as part of a central bottling operation supplying guest rooms and other hotel areas. Multi-system properties can combine both approaches.

Yes. Reusable bottles can be customised around the property’s own identity, or kept intentionally unbranded. AYR does not need to dominate the guest-facing presentation; the restaurant or hotel remains in control of how the water appears at the table or in the room.

AYR is implemented across different hospitality environments. For restaurants, explore the AMICI Bali case study or our Fine Dining & Farm-to-Fork approach featuring Syrco BASÈ and Locavore NXT. Additional hotel and hospitality use cases will continue to be added as projects are documented.