Thursday, December 14, 2017

Calculate your savings with the ConserveWell™ ROI Calculator

Replacing one continuous-flow dipper well with one ConserveWell™ can save more than 14,500 gallons of water per month, as well as reduce your monthly utility bill by over $136.

Restaurants like Frisch's Big Boy have seen significant savings – you can too! Or, see the WaterSmart Innovations study done by Fishnick.

Savings seem too good to be true? Use our ConserveWell™ ROI Calculator – just click "Check the Facts," select how many dipper wells you're looking to replace, and see how quickly your investment will pay for itself!

Tuesday, November 14, 2017

5 Considerations when Selecting a Pump

[View full article on our website]

With endless design and material options, as well as different dispensing applications, it’s important to ask the right questions while you shop for the most appropriate dispenser. Here’s a list of questions and considerations when investing in the best pump for your foodservice operation.

What type of product will you be dispensing?

Viscosity, or how fluid a product is, determines if a product is pumpable or if a different serving method is necessary. The food’s consistency influences which style pump is most applicable, and what size and shape discharge tube will best handle it.

Certain pumps can handle particulates – think dressings with seeds, tartar sauce, and salsa; many house-made sauces have variable-sized particulates. Other pumps are shaped to prevent thin products like drink concentrates and syrups from dripping. Be sure the pump can handle the food you need to dispense – a clogged or dripping pump won’t do your operation any good.

Knowing if the product will be heated, chilled or kept ambient – or room temperature – is crucial when selecting the type of material; some plastics cannot be used in heated applications, so stainless steel may be necessary. Certain pump varieties can keep a product like fudge warm and fluid – even in the discharge tube – with a spout warmer. Whether it’s a taste preference or you’re dispensing a dairy-based product, the ability to keep an entire pump chilled will affect your selection as well. Potentially hazardous foods require a chilled discharge tube. Certain certifications, such as NSF, signify if pumps are safe for your particular product. A lack of certification could be a liability.

What type of container are you dispensing out of? 

Food manufacturers offer a wide breadth of container types: 1 liter bottles, a 1 gallon or 64 oz jugs, a 3, 4 or 5 liter bucket, a #10 can, various sized pouches or bags with fitments, and many others. Fountain jars, food pans or stainless steel jars hold artisan sauces for dispensing from cold tables, warmers and more. If you’re looking to be more cost effective and Eco-friendly, research if your desired foods are available in pouches before deciding on which pump to purchase.

Product volume also influences container types – high-demand foods require larger containers. Ketchup in three-gallon pouches will utilize a different pump than beverage flavoring in a bottle or fountain jar.

Certain pump vessels are branding-ready. Many food manufacturers are procuring their own pumping systems for their product and branding them accordingly giving the operator an attractive and complete system for handling their product.

Each food holding method integrates with a pump differently – resting on top of a pan, piercing a fitment, threading onto a bag, etc. Be sure your pump is the right size and has the correct pickup mechanism.

How important is portion size to you?

While some pumps come with one preset portion, such as 1 oz disposable pumps, others offer precision and adjustability. Pumps with accurate, reliable portion control save money, as well as keep flavors consistent at each location in a chain. Over-portioning costs hard-earned money, so if exact portions are a must-have, invest in a pump with more capabilities.

Where will the dispenser be located and how will it be used? 
A dispenser at an amusement park or stadium concession stand must be more tamper-resistant than a back-of-house pump, and should be able to handle a higher volume. For these situations, pouched dispensers are ideal – the airtight seal prevents contamination, and pouch changeouts take minimal time. If pouches aren’t an option, look for pump and container assemblies with threaded or locking lids.

If a pump is located at a self-serve condiment station, is it easily accessible for children and customers with wheelchairs? Many pumps have in-counter models to keep them at an appropriate height. Are there other ergonomic considerations to keep in mind? Look for pumps certified as ADA compliant, meaning they can be operated with less than 5 lbs of pressure, and don’t involve unnatural wrist movements.

Some pumps can be assembled in stations where an assortment of flavors is needed, such as the classic ice cream shop fountain rail or a wing restaurant’s back-of-house finishing station.

How labor-intensive do you want your pump to be?

While CO2 dispensers are common in high-volume locations, they are expensive, cumbersome to change, and often spit product while engaged. Mechanical remote dispensers are available at a fraction of the cost, and are much easier to load and unload.

Plastic, disposable pumps, while initially inexpensive, add up in cost but require no cleaning – just throw them away with an empty container. For a slightly larger investment, you can purchase higher quality pumps that last decades, but require cleaning. Some of these more durable pumps have clean-in-place capabilities for quicker cleaning.

While product pouches are relatively new to the industry, they promote higher product evacuation and reduce cleaning labor. Containers like gallon jugs and #10 cans currently provide more options for food product, but unless they are scraped out near the end of use, a lot of product is wasted.

Food pumps and dispensers have a long history in the foodservice industry. From dispensing soda flavors in a 1950’s corner drug store to providing the same precise shot of pumpkin spice in a global coffee chain shop in Chicago, USA as in Melbourne, Australia. They stand the test of time because they improve operational efficiency, control costs and maintain product quality. Picking the right pump and asking the right questions can make all the difference.

Test out these questions with our equipment finder!

Tuesday, October 17, 2017

A Friendly Holiday-Season Reminder for Equipment Dealers

🎶 Deck the Halls with Pumps and Warmers – Too early for Christmas tunes? We agree,
but it's never too early to prepare!

As restaurants gear up for the holiday season rush, they’ll not only invest in more employees, but they’ll need equipment as well – it’s probably for the better if employees aren’t fighting for the same pump or mixer. As an equipment dealer, the best thing you can do for your customers is have a fully-stocked warehouse.

With “Black Friday” deals and other holiday stressors starting earlier every year, consumers want the convenience of having nutritious meals made for their families. While some dine out post-shopping spree, others may order carry-out or have meals delivered after an evening of browsing online stores. Maybe they just want time to relax with family and not worry about cooking. Either way, they want their food when and how they want it, and expect restaurants of all kinds to satisfy.

On top of training seasonal staff in a very short period of time, operators need a way to efficiently serve and satisfy long lines of rushed, over-tired, and hungry customers – not a fun combination. The last thing they need is to be scrambling to find equipment that’s not on backorder.

“If it weren’t for the last minute, I wouldn’t get anything done," is a phrase that describes some consumers' and business establishments' daily habits, but during the holidays, it becomes a common theme for everyone.

If you’re able to deliver for restaurant operators when they’re in a pinch, they’ll be more likely to do business with you in the future. Make sure you’re stocked up on intuitive equipment that will make food prep easier for the back-of-house and divert lines at the front-of-house to self-serve stations.

Thursday, September 21, 2017

ServerTV Aims to Help You Serve Better

At Server, helping you serve better food better has been our priority for more than 65 years. That’s why we’re modernizing our equipment video tutorials!

ServerTV Presents! How-to series features step-by-step tutorials for equipment assembly, disassembly, cleaning and use. Provide links to your restaurant managers as a quick training reference or refresher for seasonal businesses.

In addition, we'll include videos that act as informational tools about new developments and existing Server favorites.

Stop back every now and again to see what we’ve added. Don’t see a frequently-asked question on the playlist? Let us know! We’d love to help!

Subscribe to our YouTube channel for notifications on new ServerTV videos!

For the latest Server Products updates, subscribe to our quarterly newsletter – The Server Scoop!

Tuesday, July 25, 2017

Can the Can - Convert to Pouched Dispensing!

Pouched toppings have become increasingly popular as replacements for rigid containers such as #10 cans – they reduce waste with higher product evacuation and occupy less landfill space than rigid packaging.

Server's Can2Pouch™ Conversion Kit retrofits your existing Server FSP or FSPW Model warmers to dispense directly from 48 oz pouches! Visit for more info and to view our transition tutorial!

View our video tutorial!