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A protected network, built on trust
Three roles, each doing the one thing it is good at. Coremin owns the minerals, the certification and the territory map. The hospitality partner owns the market. An approved bottler makes the water. Nobody does somebody else’s job.
At a glance
- Roles in the chain
- Three
- Routes to a bottle
- Two
- Do you manufacture?
- No
- Do you hold the licence?
- No
- Territory exclusive?
- While worked
Who does what
Four roles, deliberately separate
The separation is not bureaucracy. It is what keeps the mark worth something: the party that certifies the water is not the party selling it, and the party selling it does not control what may be claimed about it. The venue at the end owns the brand and makes the sale — and may run the bottling line itself.
Tier one
Coremin
- ✓Supplies the mineral concentrate
- ✓Owns the Powered by COREMIN™ mark
- ✓Approves every brand registration and formulation
- ✓Holds the batch registry and can recall any lot
- ✓Does not sell finished water
Tier two
Hospitality partner
- ✓Buys concentrate and owns the territory
- ✓Owns the house brands venues can use
- ✓Sponsors a venue’s own-brand registration to Coremin
- ✓Routes orders and manages the accounts
- ✓Does not produce
Tier three
The bottling unit
- ✓The only tier that manufactures
- ✓Produces to the approved formulation
- ✓Consumes concentrate oldest-expiry-first, drum-traced
- ✓Mints the batch number and its expiry
- ✓May be a contract plant or the venue’s own line
Tier four
The venue
- ✓Owns the brand on the bottle
- ✓Is the final seller — the guest buys from them
- ✓May bottle on its own premises, or buy finished
- ✓Sets its own prices and its own offers
- ✓Gets an authenticity certificate for every lot
Where responsibility sits. Coremin supplies minerals and licenses a mark. The finished water is made by the bottler and sold under the brand owner’s name, and responsibility for the finished product rests with those two. That is not a disclaimer bolted on afterwards — it is why the label names the manufacturer separately from the brand.
The brand
The name on the bottle is the venue’s, not ours
Coremin licenses a mark and supplies minerals. It does not put its own brand on a restaurant table. A venue either registers its own brand or uses its partner’s house brand — and it can do both at once, on different SKUs.
Mode A
Its own brand
The venue registers a brand of its own. The partner submits the application and Coremin approves it; the venue accepts the terms electronically, with email and mobile confirmation recorded. Nothing is produced against an unapproved brand.
- The venue owns the registration
- Its own batch, its own certificate
- A scan resolves to that venue
Mode B
The house brand
The venue serves the hospitality partner’s house brand and registers nothing. The quickest way onto a table, and still fully certified — a house brand needs its own Coremin approval too, so it is not a back door around the mark.
- No registration for the venue to hold
- One production run serves many venues
- A scan opens a listing, not one venue
Both at once
And most do
A hotel can run its own brand in the restaurant and the house brand in the banqueting hall. The two are separate products with separate lots and separate certificates; the venue is the seller of both.
- Different SKUs, different brands
- One account, one portal
- A venue never sees another venue’s brand
Who sells to the guest. In every case it is the venue. Coremin supplies minerals, the partner supplies the commercial relationship and a bottling unit makes the water — but the bottle on the table is sold by the restaurant or the hotel, at their price, under their name, with their offer behind the code. That is the whole point of the programme.
Two routes
Bottled on your property, or delivered to it
The only real difference is where the filling happens. Choose on volume, space and whether you want to hold a licence.
| Source to Glass™ | Table to Glass™ | |
|---|---|---|
| Best for | Hotels, resorts, luxury hospitality | Restaurants, groups, café chains |
| Where it is bottled | On the venue’s own line | At an approved contract plant |
| Water source | The property’s own treated water | The bottler’s treated water |
| Equipment | A line on site — sustainable options need no capital outlay | None |
| Who manufactures | The venue itself | The contract bottler |
| Licence held by | The property | The bottler |
| Who sells to the guest | The venue | The venue |
| Brand on the bottle | The venue’s own | Own brand or house brand — or both |
| Freight on finished water | None | Delivered by the pallet |
| Minimum to start | Higher — a line has to be worth running | Lower — one production run |
| Own label | Yes | Yes |
| Per-lot certificate | Yes | Yes |
| Scannable code on the bottle | Yes | Yes |
| Separate batch per venue | Yes | Own label yes; house brand shares a lot |
| Sustainability story | Strongest — no finished-water transport | Good — shared production, fewer runs |
A venue’s own label gets its own production batch, so a scan resolves to that venue. A house brand is produced once and served at many venues, so a scan opens a listing instead of a single profile — see certification.
Getting going
What the first ninety days look like
No part of this requires you to own a plant or hold a water licence.
Territory
We check what is open. A territory is allocated to one hospitality partner, and it is protected for as long as it is worked — no second partner is appointed into a city that is already being served.
Programme
Pick a mineral programme per venue type. Select for casual dining, Signature for premium rooms, Reserve for luxury. The dosage, the price per bottle and what may be claimed all follow from that choice.
Bottling
We introduce you to an approved contract plant in range, or qualify the line a property already has. Whoever runs it holds the manufacturing licence; you hold the market.
First venue
The venue picks a bottle, a size and a label. Coremin approves the brand registration and the formulation, and the first run is scheduled.
First lot
The run mints a lot, a certificate and the codes that go on the labels. From here, every bottle on every table traces back to a lab report.
The market
Sell to every venue in your territory
Restaurants
Fine dining, casual dining and cafés. The highest bottle count per table, and the audience most likely to scan.
Hotels & resorts
In-room, banqueting, pool and restaurant. The only segment where in-house bottling pays for itself twice.
Retail & events
Delis, clubs, weddings and conferences, where a branded bottle is part of what the host is selling.
Corporates
Boardrooms, reception and offices — low drama, steady volume, long contracts.
Territory
Find out whether your city is open
Tell us where you are and what you already sell into. We will come back with what is taken, what is available and what the first run would cost.