Serving a Crowd-Pleasing Continental Breakfast

Better breakfast doesn’t have to mean made-to-order omelets and sandwiches – not every establishment has the staff or facilities. All you need are a few staples and some quality equipment to keep your food at peak flavor throughout the daypart.

Waffles 

Enough said. Who doesn’t love a warm, fluffy waffle first thing in the morning? If you want to be family-friendly, these are a must have.

Oatmeal, Grits or Gravy

Add some fresh or dehydrated fruit to top the oatmeal, and you’ll provide a simple, flavorful balanced breakfast option. Would you rather go for a Southern staple? Try grits or sausage gravy for biscuits. Hold each in a thermostatically controlled warmer – this way nothing gets burned to the insets. Moisture-conserving lids also ensure your items don’t thicken or dry out. Get a twin warmer to serve two!

Fruit and Yogurt Parfaits

Let patrons do a little customization with a parfait bar. Refrigerate pre-portioned bowls of yogurt and set up a mini bar with fresh fruit and granola.

Cereal

Single-serving cereal boxes are wasteful and messy – not to mention they tend to “walk off.” Bulk dispensers deter package pilfering while reducing packaging waste. Invest in a quality cereal dispenser – it can also add some color and excitement to your breakfast display.

Station Creation | Brat and Burger Builder

If you’ve ever struggled creating a topping station, we don’t blame you. Finding the perfect configuration can be a tough task – but we’re here to help! Just follow along with our Station Creation Guide!

The Goal

With warm weather comes sporting events; with sporting events come hungry fans – time to stock your concession stand condiment bar.

While looking into equipment, you know you’re going to offer burgers, brats and hot dogs. And whether you’re planning this condiment bar for a small community ball park, a stadium concession stand or a beach front food kiosk, there will always be two must-have condiments: ketchup and mustard.

For additional flavor, pickle relish and diced onions are also safe to supply.

Now that you know your ingredients…

Choose your Base 

You’ll need two jars with pumps for the ketchup and mustard, and two jars with lids and ladles for the relish and onion for a total of 4 standard-sized fountain jars. Select Server’s 4-jar insulated countertop base (SB-4 83600). 

Select your Jars 

Jars come in Standard or Slim, deep or shallow.

Because ketchup and mustard are ubiquitous at any concession stand, it’s safe to say you’ll go through a lot. Standard, deep fountain jars hold 3.5 qt (3.3 L), which equals about (112) 1 oz servings, or about (150) .75 oz servings.

2 qt (1.9 L) standard, shallow jars will work well for the onions and relish. 

Select pumps, lids and accessories 

Pumps on the Station Creation spec sheet are separated by what type of jar and base they fit; for this station, locate the “deep fountain jar” pump and lid fit with the countertop base style.

Next, think of what you’re dispensing. The “Dispenses” key will show three droplet icons for thin, thick and thicker. Ketchup and mustard fall under thick, the middle droplet; therefore your ideal pump will be the CP-F 83330.

Quick tip: When you see “FP” think Fountain Pump and “CP,” think Condiment Pump – “TP,” or thick pumps are for special toppings that require extra force to dispense, like thicker caramel and fudge sauces or pumpable peanut butter.

For the relish and onion jars, the clear hinged lid for standard jars will allow guests to see contents at a self-serve station, and employees can quickly check the fill level. The proper ladle for shallow, standard fountain jars is the 7”, 1 oz ladle (82562), so you’ll select 2 each of the lid and ladle.

Burger and Brat Builder Components

(1) 83600 | SB-4

(2) 83149 | Standard, deep jar, black

(2) 83147 | Standard, shallow jar, black

(2) 83330 | CP-F, condiment pump

(2) 82562 | Ladle, 7” handle, 1 oz

(2) 80310 | Clear, plastic hinged lid, standard jars

(4) 84141 | Eutectic ice packs (use 2, freeze 2)

Fun Fact! Stainless steel pump knobs come in a range of colors, and can be engraved. Choose red and yellow for easy identification!

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!

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? Leave a comment below or on the YouTube discussion page. 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!

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?

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.

Server Products Learns about Cuban Food Industry

Server Products' International Sales Manager Rafael Dingui Jr. – or as we know him, Ralph – has made it his primary focus to network and build relationships with many people throughout his career.  One of those relationships allowed him to visit and explore Cuba earlier this year.

Ralph said when travel opened up between the U.S. and Cuba for people-to-people educational visits, Chef Douglas Rodriguez saw an opportunity to bring his company, Culinary Adventures, to the country in hopes of introducing renowned U.S. chefs to a new culture and cuisine.

Where Chef Rodriguez saw opportunity, our sales manager did as well.

“Part of my role as International Sales Manager of Server Products is to constantly look for new opportunities to expand our brand in the world market,” Ralph said.

He said he’s had his sights set on Cuba in recent years, and the trip was truly fascinating.

“To see Cuba in its natural, pure state is a privilege afforded to only a few, and as Server’s International Sales Manager, I am proud to be one of the firsts to visit from the food service equipment industry.”

He said Cuba’s culture is very similar to that of his native country, Puerto Rico. A typical dinner involves families engrossed in long conversations, gathered around a table piled with green bananas, fresh onions and tomatoes, fried rice, yucca, a freshly roasted pig, or fish – a feast, really. And they supply everything they need for themselves rather than have it imported.

“While organic and farm fresh foods have become somewhat of a trend in the United States over the recent years, Cuba truly provides an authentic farm-to-table experience,” Ralph said.

Cuban farmers traditionally prefer food that is organic and fresh – they don’t spray pesticides on gardens or feed steroids to livestock. People who live within the city buy much of their meat and produce from supermarkets and farmers markets. Outside the city limits, the majority of the island is farmland. Since farmers don’t have tractors, they use strong animals like oxen to get the job done. 

Ralph said as travel restrictions ease, he hopes U.S. restaurants will be able to embrace the new Cuban market.

“My trip to Cuba has provided Server Products with the unique ability to begin building relationships and networking with people so that when that time comes, we will be prepared to serve Cuba and meet its needs with our innovative products.”

Reduce Expenses, Not Quality

When money is tight, it’s easy to find temporary savings, such as cutting hours, bargain equipment purchases and those dreaded “just for now” quick fixes. But what are some other possible ways to cut back on costs for good?

Don’t be afraid to buy “ugly” produce
 
The long standing rule of “don’t judge a book by its cover” applies to food as much as it applies to people. Nobody’s perfect right? So why do we expect perfection of a fruit or vegetable’s shape? Certain companies source fruits and vegetables that are either misshapen, too small or the wrong color straight from farmers and sell them to their own customers at a discount when compared to grocery stores. If they’re being juiced, cooked into food or sliced and diced, will customers really know they’re eating an ugly vegetable? Try partnering up with one of these companies or a local farm to free up some room in your budget and keep perfectly healthy food out of landfills.

Restrict complimentary water at tables

 Replacingleaky faucets and other old bathroom and kitchen fixtures with redesigned, water-smart models is an obvious first step. The less obvious step two? Don’t require wait staff to pre-fill water glasses for every table – even if it seems like a common courtesy – because diners may not even touch them.

Some places aren’t legally allowed to provide free water during a drought. However, if your restaurant allows free water, ask then deliver. After working at a restaurant for nine years, I’ve seen plenty of untouched waters dumped either because of no-show reservations or diners that simply preferred other beverages. So just ask – if customers question you, simply inform them of your water conservation efforts. It can’t hurt!

Retention – reduce training costs while boosting productivity

We get it – with the way employees bounce around these days, it’s hard to keep them in one spot. But a restaurant mainly staffed with seasoned employees requires fewer hands per shift than a restaurant staffed with newbies. Long-term employees also tend to feel more loyal to their company and may work harder for its success. But that’s not to say new employees won’t do the same.

Managers: be available and responsive. It’s not necessary to watch employees like a hawk, but be present when there are concerns and be honest when you address them. If they trust you, odds are they’ll come to you with problems rather than quit with nothing more than a two weeks’ notice. Find creative ways to make your new and long-term team members feel appreciated; it’ll go a long way for you and them.

Don’t skimp on equipment

If you rely on it every day, why not invest in quality equipment – even if it costs a pretty penny. Manufactures engineer and build their products with efficiency in mind: warmers that don’t overcook food, washers that use less water, or dispensers that provide perfect portions. Sometimes, a piece of equipment costs more because of its design; if an inexpensive piece of equipment consistently leaks, scorches food or causes other waste, what are you really saving by paying less now? The equipment may need maintenance sooner rather than later, and you’ll spend more on replacing and discarding wasted food. Invest in the long term.