Monday, May 15, 2017

Top 6 Reasons to Attend the NRA Show 2017

May 20th marks the start of the 2017 National Restaurant Association Show! Like any good trade show, there are a few key reasons you don’t want to stay home.
6.  The samples
Sometimes there's more food than we know what to do with. But what better way to develop a menu than taste test your way around the show room floor?
5.  Check out your competition
Because who doesn’t? The best in your industry will be attending, and having everyone in one place makes it a lot easier to evaluate your company’s strengths and weaknesses against another’s.
4.  Everything you need is available in one building
NRA expects more than 2,000 exhibitors at this year’s show. Whether you’re in need of equipment solutions, new food and drink menu ideas, a d├ęcor upgrade, more sustainable to-go boxes, or new ideas to market your own product, you’ll find anything you need. 
3.  Opportunities for face time
It's more efficient and personal than electronic communication. Chat with current customers or find that new business partner you’ve been seeking. Trade shows are a great way to both strengthen and create relationships.
2.  Attend educational sessions 
With close to 100 sessions from book signings and business tips to new technology and food demonstrations, you’re guaranteed to learn something of value. Speakers have designed their programs to help you boost traffic, improve your work environment, and shed light on current industry trends.
And the number one reason…
1.  Server’s at Booth 4438!
Look at those smiling faces. How could you not visit? Plus, we’ll have a brand new catalog, free redesigned Hot ToppingMerchandiser magnets, and infinite serving solutions to share with you! Because helping you serve better is what we do best!

Tuesday, April 18, 2017

Eco Pumps – Small Change, Big Impact

Operating in a sustainable, cost-effective way is an objective many share, though every business has a different solution. Oftentimes, certain smaller pieces of equipment are overlooked in favor of the big ticket items – ovens, washers, ice machines… 
One of these unnoticed expenses: disposable plastic pumps.
Most disposable pumps last only a few weeks tops; cleaning the pump means tossing it in the trash, springs lose their spring, they get clogged, or they simply don’t pump properly. Some have portion control, but it’s only set to one standard amount. A 6-pack of these for a relatively low price may seem like a great idea, but replacement costs add up when you’re spending money on several packs every month. 
If you want a long-lasting, multi-purpose alternative, Server has just the solution. 
Constructed of both stainless steel and molded plastic, Server’s Eco Pumps are sturdy and reliable. 
The consistent, precise portion control is ideal for more than keeping latte flavors consistent; use them to portion thick or thin condiments, concentrated flavorings and soup stocks, or syrups or liqueurs for cocktails and other specialty drinks as well. 
Not only are they easy to disassemble and clean, they’re NSF listed for clean-in-place so you don’t have to take them apart. Having a small kitchen space is no longer an excuse when all you need is a bucket and sink. 
The initial investment is slightly higher than a disposable syrup pump, but our Eco Pumps quickly pay for themselves – both in cost and waste reduction. Use our Cost-Savings Calculator to see just how fast this pump pays for itself.
Like mom always says, you get what you pay for. So why not spend a little more to help keep needless waste out of landfills and get a pump you won’t have to replace every month?

Tuesday, March 14, 2017

The Ultimate March Madness Viewing Party

In the world of sports, there are few tournaments that generate the hype and following of March Madness. The energy and camaraderie of celebrating with a group gathered for the same reason instinctively drives patrons to your establishment. Make it memorable by keeping drink stations stocked and finger foods fresh. Here are a few ways Server’s products can help you pull off a successful, profitable game day.

Build-your-own-Bloody Bar – You provide the vodka, the customers do the rest
One thing we know in Wisconsin is how to build an extravagant Bloody Mary. Place the spears next to an Insulated Station filled with olives, mushrooms, cheese cubes, beef sticks, pickled asparagus, and any other crazy toppings you can think of. Chill lemons or limes with an Insulated Server, dose out celery salt with an InSeason, provide various hot sauces for different viewers’ spice tolerances and voila! 
Ultimate Nachos or French Fries
As any good sports bar will show you, just about anything tastes great on chips or fries. Give your Cheese Server a workout! Warm seasoned shredded chicken and ground beef with an IntelliServ warmer and use an Insulated Mini Station to keep jalapenos, olives, avocados and salsa fresh. Kick the dish up a notch and provide mild and spicy hot sauces.
Almost Mess-less Wing Bar
Because who keeps their face and fingers clean while eating wings? Open containers with ladles are just asking for trouble. Instead, set up a Pump Station for wing sauces and ranch dressing. Not only does it speed serving time at the sauce station, it eliminates the constant clean-up and waste from ladle drips and over pouring.
However you handle admission is up to you – try implementing a game-time cover charge in a specific area, or offer the snacks for free and enjoy extra profits from the bar.

Tuesday, February 14, 2017

How to Use Less Than 12 Gallons of Water in Three Days

Throughout the NAFEM Show, anyone who stopped by the Server booth could see how much water is wasted by perpetual-flow dipper wells.  The counter started at 8:30 Thursday morning and measured recirculated water through its faucet until 3 p.m. Saturday – a total 54.5 hours. With the flow rate set at about 40 gallons per hour – the average is between 30 and 60 gph – this display was designed to emulate a restaurant that operates 24/7.
Just during the three-day show, the dipper well symbolically sent 2,108 gallons of water down the drain. The slow trickle doesn’t seem like much when you look at it, but the math doesn’t lie – it adds up.
In comparison, even when changing the water out every hour, the ConserveWell™ used only 11.92 gallons during the same time period.
How is there such a staggering difference you ask?
The Drop-In ConserveWell™ needs only 28 ounces of water each time it’s changed out – as opposed to the dipper well that pumps out about 30 gallons or more per hour. 
Still don’t believe it? Try one out for yourself and see just how much replacing one perpetual-flow dipper well can save your operation.

Friday, January 6, 2017

Water Waste Exposed at NAFEM 2017

This year at NAFEM, there’s no doubt many restaurant operators will be seeking solutions to cut waste, whether the focus is on food, money, packaging, resources, or all of the above. While Server has many waste reduction solutions, the ConserveWell hits a few target areas while also promoting a healthier work environment.
Visit us at booth #612 to see our new ConserveWell display featuring a real-time reminder of just how much water these dipper wells waste. From the moment NAFEM begins until the last minute of the show, we’ll track how many gallons of water are sent down the drain.
A dipper well’s stream of water doesn’t stop when you’re not rinsing utensils; it keeps running until it’s shut off – a step that is sometimes overlooked in the long list of closing duties. Or what if your restaurant operates 24 hours? It’s also important to take into account the cost of water waste treatment for each individual region because as the gallon counter increases, so will the fee.
The ConserveWell doesn’t require running water; instead, about one quart of water is heated to 145°F – a temperature at which bacteria can’t grow – and changed out every four hours.
The benefits will be obvious when you see a live comparison between the traditional dipper well and Server’s ConserveWell. Not only will you cut costs and conserve resources, you’ll ensure your customer’s safety in a time when health and cleanliness are more important than ever.