HOSPITALITY WATER SYSTEMS, DESIGNED AROUND HOW YOUR PROPERTY OPERATES
Serve purified still, chilled and sparkling water directly on-site with systems designed for hotels, resorts, restaurants and bars. Reduce bottled-water logistics, operating costs and packaging waste while elevating the guest experience.
Why Choose AYR Water?
Localised filtration
Advanced filtration tailored to the property’s incoming water quality and operational requirements.
Seamless integration
Systems designed to fit existing hospitality workflows, whether centralised or decentralised.
Operational efficiency
Reduce bottled-water purchasing, transport, storage, handling and recurring logistics. Explore potential savings with our Cost Savings Calculator.
Reduced Bottled-Water Dependency
Water is treated and prepared where it is served, reducing reliance on externally supplied bottled water, packaging, deliveries and storage.
Solutions by hospitality environment
Restaurants & Bars · Hotel Rooms & Villas · Lounges & Club Facilities · Central Bottling · Multi-Property Groups
Choose the operating environment that best matches your property.
Hotels & Resorts
Integrated water solutions for guest rooms, restaurants, bars, lounges, banqueting and back-of-house operations. Explore the Hotel Guest Room Water Use Case.
Restaurants & Bars
On-site still, chilled and sparkling water designed around restaurant service, profitability and guest experience. Explore AYR Farm-to-Fork Water.
From Site Assessment to ongoing service
AYR manages the complete implementation process, from assessment and system design through installation, training and ongoing support. See how AYR Water works.
1. Site Assessment
Review water source, outlet requirements, space, utilities and expected demand.
2. System design
Define the appropriate filtration, chilling, carbonation and bottling configuration.
3. Commercial proposal
Confirm system scope, service model, implementation plan and commercial terms.
4. Installation
Install, test and commission the system with the property’s Engineering and F&B teams.
5. Training
Train relevant staff on operation, hygiene, bottle handling and daily procedures.
6. Ongoing support
Preventive maintenance, technical support, water-quality verification and service follow-up.
