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!

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!

Tuesday, June 27, 2017

5 Ways You're Deterring Customers with Social Media

Social media can do a lot for your business, but if you’re not using it right, sometimes it’s worse than not using it at all. Here are a few ways you could be deterring customers through your social media efforts.

Your daily posts are monotonous – essentially personality-free

This generation tends to look to social media to assess what kind of culture a restaurant has, see how delicious the food looks, and read reviews of everything from wait staff to ambience. If everything you post is bland, people might automatically assume your employees are bland, your food is bland, the drinks are bland, and so on. Prospective customers are going to make assumptions. Help them make positive ones.

You ban food pics – because no one actually wants to know what you had for lunch

True, not everyone wants to know what their cousin’s boyfriend’s sister had to eat that day. But your chefs and bartenders put a lot of effort into their creations – flaunt them. Let people see what they can’t get anywhere else.

Positive or negative, you don’t put any effort into replying to reviews
When Sally says, “I loved your featured drink special yesterday!” respond with more than just a, “thanks.” Tell her if she liked that special, the next special is similar, or recommend a drink you’ve had in the past. If Jerry thought his “server was incredibly rude,” don’t simply say “Sorry for the inconvenience. We hope next time the service is better.” Or worse, tell him the server thought he was hard to handle. Ask him to respond via private message and assure him that you’ll follow up with the server. Make it right, whether he’s right or not. Would you rather have one unhappy customer that simply doesn’t come back, or an unhappy customer who tells everyone how inconsiderate you are?

Special events go unmentioned on your pages

Is a popular local artist or a high school jazz ensemble swinging by for a performance? Starting a new happy hour special or having a Halloween costume contest? Post about it! Your regulars can only preach so much. Let’s not forget that social media is essentially free advertisement. These events draw business. And by posting event photos, live streaming, or encouraging others to make posts, you show even more people that you know how to have a good time.

The long-term employees and regulars that have helped shape your restaurant receive no recognition

From my experience, the restaurants that are able to hold their employees have the best service. When people love their jobs, they can’t help but want to do their best. Similarly, repeat customers soon seem like family; you know what they enjoy talking about and you have their drink order ready before they even sit down. You look forward to seeing them every week. So show your employees and customers you care and appreciate them every once in a while – with their permission of course.

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?