Why Café Ventura opts for a Robi Water Tap

Who are Robi's users and why did they choose our water tap? We visited some of them and asked them about their experiences. On an early Friday morning, we go to the Ghent Friday Market where we met Lino Van Reeth, born and raised in the same square. Lino grew up there in a family of hospitality entrepreneurs. No wonder that over time, he also started to itch. Meanwhile, together with his wife, he and his wife have been proud owners of Café Ventura, a bustling cafe at the — how could it be otherwise — Friday Market. Recently, they also opened the adjoining Café Albatros. In both cases, they draw water from the water tap. Speech waterfall Lino talks a lot about his café and the many benefits of Robi.

“People aged 20 to 70 come to the Ventura,” Lino starts. “We have a pleasant audience, including many people from the cultural sector. Things are always calm and peaceful here. On Friday and Saturday, a DJ plays pictures, it is often very busy and the atmosphere is more relaxed.”

So how did he choose tap water? “That awareness has gradually grown. When we were little, we were barely confronted with environmental problems. But through my children, who are consciously working on this through the school, among others, you are also starting to think more yourself. And you then realize that things can also be done differently! So we were quickly won over by the idea of installing a ROBI tap in both of our stores.”

And that is clearly a win-win story for Lino. “We used to serve water in small bottles at the regular hospitality price. But in the meantime, we have switched to tap water. And both the environment, the customer and we as entrepreneurs benefit. The customer response to the ROBI-Tap has been unanimously positive. The water tastes at least as good - personally, I even like it better - and the customer pays less than before for a larger glass of water. So everyone is happy!”

Sustainability is obvious to Lino. “We don't really get the idea that we're working sustainably here. For example, it is not that we communicate extra about it. You shouldn't shout things that are evident from the rooftops. It's just logic itself. Just like we don't advertise on the windshield that everyone should eat their veggies because it's healthy.” (laughs)

What are the major advantages of Robi for Lino? “That is very easy to summarize. It's cheaper for the customer, cheaper for me as an entrepreneur and, of course, better for the environment. So no more transporting those many bottles. It is also very easy for the staff. We no longer have to drag around with bins and fill fridges. The water simply comes out of the tap chilled and filtered. So there are only advantages to the Robi-tap. I wouldn't know what the downside is!”

Lino is also positive about Robi's services. “Both my wife and I are very sensitive to people. There must be a human click to work together in business. Fortunately, Robi's team consists of nice and warm people, so we were quickly convinced to work with them. We were one of the first cafes with a ROBI tap and are still very satisfied with the cooperation.”

Even on a private level, there is now a positive impact. “Because of Robi and partly because of our children, there is now a growing environmental awareness. The use of water in our homes, for example, has been seriously adapted. We ourselves only drink tap water and we also try to waste as little water as possible.”

Does he have another message to fellow hospitality entrepreneurs? “I can only recommend Robi to all the cafes and restaurants. I really don't know why you wouldn't do it. There are simply no drawbacks, it's that simple! There are only advantages, for both the customer and the bar owner himself. It does require a one-off investment, but you can get it out within a year or within two years. So I can't imagine why you wouldn't do it. And if all cafes were to work effectively with the ROBI-tap, we would also be doing a serious job for the environment.”

Interview and text: Peter D'Herde from Totaalbureau

Photos and Video: Gil Plaquet

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