Restaurants, cafés and bars
The pleasure of serving at the table
The carafe joins the glasses, a waiter welcomes a table, a customer settles at the counter. Your water service supports these gestures and follows the dining room's pace.
Let's talk about your dining room service
Every venue has its own service
Describe how water reaches the customer, from filling to the table. Container sizes and movement matter to the organisation.
At a restaurant
Look at carafes prepared at opening, tables welcomed together and refills during service. Include the terrace's needs when it is open.
At a café
A glass of water accompanies a coffee or a pause at the counter. Note morning arrivals, regulars and times when requests come close together.
At a bar
Consider glasses of water served between orders and the space behind the counter. Keep the service route clear for staff.
Count carafes filled in succession
Observe a busy service. Note volumes filled over a short period and preferences for ambient, chilled or sparkling water. Add the team's drinking water.
For FRIZZIA, the manufacturer's sheet states chilled water production of 15 L/h and continuous chilled dispensing of 6 L. Both figures concern cooling; compare them with the actual pace, inlet temperature and installation conditions specified by the manufacturer.
Keep service flowing
Identify where to place, fill and collect clean carafes. Check that this route fits movement between the counter, dining room and washing area.
Assign routine tasks: cleaning according to the manual, consumables and access to the system. For sparkling water, CO₂ supplies are part of this organisation.
Practical points before choosing
FRIZZIA's professional use and suitability for peak service still need to be established for your business. Sustained service may exceed its capacities.
The assessment covers drinking water; coffee machine, kitchen and dishwashing needs require their own specifications. Accessories, installation and maintenance are detailed in the proposal.
Your questions
The details
that matter.
Is the number of covers enough?
Add carafe volumes, consecutive fills and service duration. Two dining rooms of the same size may serve water at different rates.
Where can I find the filtration functions?
The ANNA and FRIZZIA pages describe their respective processes. Start with the type of water wanted, then compare each system's requirements.
What about a restaurant with rooms?
Separate dining room service from welcoming overnight guests and breakfast. The Hospitality page helps you plan these other moments.
Let's talk about your business.
Your team, your customers, your way of welcoming them.
Let's talk about your dining room service