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.

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.

Mailing Address Change

Valued Server Products Customers & Partners,

 

Server Products has been very fortunate to experience sustained year-over-year growth, both in the amount of business and the number of employees at our corporate campus here in Richfield, WI. As a result, the volume of mail running through our local P.O. Box has reached a point that necessitates mail to now be delivered directly to our physical address. We will be phasing out “PO Box 98” and transitioning to our physical address of “3601 Pleasant Hill Rd.” Please update our address in your records for future correspondence.

 

Server Products Inc.
3601 Pleasant Hill Road
Richfield, WI 53076

 

Thank you to all of our customers and strategic partners for your continued business. We look forward to another 68 years of providing innovative solutions to your food holding and dispensing needs.

 

The Server Products Team

A Bowl of Endless Possibilities

In the food industry, customization is key to keeping a steady influx of happy customers; but, if you’ve ever gone to a soup and salad bar, many restaurants focus more on the salad toppings while the soup section leaves something to be desired. Sometimes the most you’re offered is a packet of crackers.

This soup season, it’s time to turn that trend around.

The Soups

You know that disappointed look some customers get after you list off your soups of the day? Here’s your chance to avoid that. Similar to the craft burger craze, the list of things you can use to top a good soup is endless. Be sure to offer two or three different types and try to have a vegetarian option – good, common soups are tomato basil, beef vegetable or chili, but now would be the perfect time to let your chef’s creativity shine.

Vegetable and lentil soup, Mexican and Italian-inspired soups and even cheeseburger soup all offer delicious starting points that would allow customers to create countless combinations.

Ambient and Chilled Toppings

If you’re unsure how diners will react or how quickly they’ll catch on, offering ambient (non-chilled) ingredients like crushed or leafy herbs, freshly ground peppers, toasted nuts, croutons, tortilla chips, and cracker assortments can be a great test run – all you need to do is replenish as food depletes. Try storing ingredients in shallow pans; you may need to refill more often, but diners will appreciate the freshness.

It may be a good idea to offer a few more staples like onions, cheddar cheese, sour cream, and bacon bits for your chili fanatics. Consider setting up a cold topping station where temperature-sensitive ingredients should be held – things like Pico de Gallo, avocados, Greek yogurt or sour cream. And being based in Wisconsin, we know how much diners love their cheeses, so it’s good to offer a nice variety. Anything goes well on a cheeseburger soup and French onion needs a sprinkle of Swiss!

Warm Toppings

Two words. Bacon bits. Bacon mingles well with most foods, so having freshly crushed bacon bits on hand is a must. Grilled and sliced jalapenos or habaneros will please those who enjoy some heat, or other grilled and chopped veggies are flavorful add-ons. Cooking toppings with flavors that complement soup choices can also go a long way.

The Verdict

Really, there’s an abundance of options when it comes to soup toppings, so why pass on an opportunity in this “build-your-own” dominated industry? Your chefs will love the freedom, diners will love the flavors, and you will love the profits.

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.”