Server Holds Prices Through 2013!

The title of this post is rather notable news for any business. What’s remarkable is Server’s last price increase was on January 1, 2011! If you’re an avid shopper, you might consider this the sale of the century. When was the last time you bought something priced three years back?

While that soaks in, I’d like to share how Server was able to hold prices for three straight years. You can rest assured a reduction in quality or service was not how inflation was battled. Each and every employee worked (and continues to work) very hard to stay competitive —there’s a lot of pride here.

Other notables include:

• Server continues to manufacture in the USA — Richfield, Wisconsin to be exact.
• A second shift in Production was added to utilize equipment for more hours, reduce overhead and overtime costs and best of all improve lead times.
• About 18 months ago, several product lines were streamlined to eliminate unnecessary redundancies. Remember the Fudge, Carmel and Cheese Warmers with a forward facing spout warmer, backward facing spout warmer, without a spout warmer and without a pump for ladling? There was a version with no signs too. This change alone took 16 models down to 1.

The rest is insider information, but you get the point. Server remains dedicated to helping operators Serve Better by offering market driven solutions to everyday challenges and delivering quality products supported with great customer service.

Happy Holidays!

About Server Products 

More than just a manufacturer of high quality food serving and dispensing equipment, Server Products is a food serving solution provider that works with operators and chains to help them save money, improve product quality and improve operational efficiency. From pumps that ensure precise portion optimization to space saving countertop warmers and chillers, Server has been proudly helping their customers Serve Better™ for over 60 year.

Innovation Center - Better Communication with Customers

It’s no secret that restaurant chains face a wide variety of difficult operational challenges. But without challenges, there would be no solutions – and providing market-driven solutions to restaurant chains is at the core of what we do at Server Products. We recently completed a state-of-the-art Innovation Center at our corporate offices in Richfield, WI. It includes a room solely devoted to product innovation and development and incorporates a Smart Board with teleconferencing capabilities, furthering our ability to better connect with customers. The new Center, along with our in-house lab, helps us stay at the forefront of food dispensing technology.

About Server Products

More than just a manufacturer of high quality food serving and dispensing equipment, Server Products is a food serving solution provider that works with operators and chains to help them save money, improve product quality and improve operational efficiency. From pumps that ensure precise portion optimization to space saving countertop warmers and chillers, Server has been proudly helping their customers Serve Better™ for over 60 years.

www.server-products.com

There is always, always, always something to be thankful for.

It’s almost Black Friday, the busiest time of the year for retailers and restaurants alike. After bargains, Black Friday shoppers’ thoughts turn to food, which brings in a lot of extra foot traffic for many of you. In all this excitement let’s not forget the preceding event of giving thanks.

Within our family and social circle it’s natural to take the time to show gratitude. Applying this to our workplace tends to get neglected when fixated on day to day responsibilities. Within the Marketing Team at Server Products we have a lot to give thanks for. As we “celebrate a successful harvest” this year we are thankful for our venders who support us and partner to make us stronger and smarter. We’re thankful for the work our agency did on our new logo and branding as well as the software team that helped with our website redesign this year.

We give thanks to our representatives and dealer network who work tirelessly with our customers. We appreciate how you’re able to share in our mission to help operators “Serve Better” and make a difference in the industry.

From within, we’re thankful for leadership support, along with those who foster lasting relationships, design innovative products, fulfill unpredictable equipment orders and provide superior support. Without you Server’s success would be quite limited.

Finally, thank you to our customers. Many of you have been with us for a long time and we are extremely grateful for your loyalty and partnership. For those of you who are newer we are grateful for your trust and your business.

Happy Thanksgiving everyone!
The Marketing Team @ Server

Optimizing Space In Commercial Kitchens

One of the many challenges that restaurant operators must deal with is managing space limitations in the kitchen. When commercial kitchens are initially designed, considerations are made to optimize the available space to insure operational efficiency. In the course of business, menus evolve, limited-time-offers are introduced and new equipment is brought in to support new offerings. The new equipment that is brought in will hopefully fit seamlessly in the existing space. Equipment manufacturers such as Server Products design equipment to have a small footprint and are customizable to make the most of available space. Some examples of space-saving equipment for the commercial kitchen are highlighted below:  

IntelliServ 1/3-Size Warmer

IntelliServ™ 1/3-Size Pan Warmer

Perfect solution to warming sauces, soups or toppings using minimal counter space.

 

 

 

 

 

 

2/3-Width Pumps, Jars & Lids

Topping Rails with 2/3-Width Components

Expands the amount of toppings you offer in the same space. Retrofit an existing bar or rail to offer six toppings in the same space that you were originally offering four.

 

  

Wall-Mounted Topping Station

Wall-Mounted Topping Stations 

Utilize open wall space above a counter and give your dessert program an upgrade. Wall-mounted components allow you to display, dispense dry foods and ladle toppings from clear jars to quickly portion ingredients.

Countertop Chiller

Countertop Chillers

Perfect for cooling condiments, garnishes or dairy where you need it and using as little countertop space as possible.

About Server Products

More than just a manufacturer of high quality food serving and dispensing equipment, Server Products is a food serving solution provider that works with operators and chains to help them save money, improve product quality and improve operational efficiency. From pumps that ensure precise portion optimization to space saving countertop warmers and chillers, Server has been proudly helping their customers Serve Better™ for over 60 year.



How to set portion size on Server's stainless steel pumps

Adding gauging collars to a Server stainless steel pump is a relatively basic procedure, but one that is important to get the right serving size set. In today's video, Brent will take you through the finer points of installing those "extra" little white things you're not quite sure what to do with.

How to set portion control on Server Products stainless steel pumps.

As always, our Customer Service department is also available to lend a hand (verbally of course).

Additional How To Videos such as how to assemble your stainless steel pump and pump troubleshooting tips are found on the Server Products YouTube channel and website. 

Warm Comfort Food - A Sign of Fall

The leaves are turning color, the kids are back to school and there is a nip in the air all giving us a hint that autumn is upon us. The colder months bring with them the cravings for warm comfort food such as soups, stews, rich sauces and pastas. Whether it be due to a primitive impulse promoting us to stockpile calories for the winter ahead or a habit due to opportunity such as holiday feasting, it never fails that when the signs of fall appear our food cravings change.

Restaurants can cater to this seasonal food preference change by offering their own twist to the traditional warm comfort food. This allows for limited-time-offer appeal, menu flexibility and a larger target audience.

Several national restaurant chains are now using Server Products’ IntelliServ™ one-third size warmer for pasta sauces and soups. The small footprint and flexibility of this warmer make it ideal for keeping warm comfort food at the proper serving temperature, and right where you need them. Go to http://www.intelliserv-warmers.com to learn more about it.

IntelliServ™ One-Third Size Warmer

About Server Products

More than just a manufacturer of high quality food serving and dispensing equipment, Server Products is a food serving solution provider that works with operators and chains to help them save money, improve product quality and improve operational efficiency. From pumps that ensure precise portion optimization to space saving countertop warmers and chillers, Server has been proudly helping their customers serve better for over 60 years.

Managing LTO Flavors with Style

At each season change independents and chains alike are flashing the trending flavors to entice customers to indulge. Unfortunately, staying ahead of the game doesn’t stop with menu planning and POP displays. And this fall’s demand for the classic pumpkin flavor is already in full swing according to the latest post on Nation's Restaurants News blog: Restaurant beverage menus increasingly feature pumpkin flavors.

Server Pumps with Custom Knob

Integrating limited-time-only flavors in your kitchen workflow is crucial to maintaining your service level. One helpful strategy can be applied if you’re using Server Products stainless steel pumps or jar lids. 

Identify your contents with a custom knob

Server’s stainless steel pump and lid knobs can be color coded and engraved so there’s no messy label sticker or guessing what flavor is inside. Custom engraved and color coded knobs are available at no additional charge (when ordering) and can be ordered separately to accommodate rotating flavors and limited time offers. Extra knobs are available at a minimal cost and can keep your pumps and lids looking neat and clean.

What strategies have worked to keep your LTO items in order? 

For complete product catalog, click: www.server-products.com

5 Examples of Specialty Drinks Boosting Restaurant Sales

There has been a lot of buzz in the media lately about how various quick-serve restaurant chains benefited from expanding their menus with specialty beverages. Below are 5 such examples and some bullet points of how adding specialty drinks to your menu can benefit your restaurant.

·         In 2008, Taco Bell launches the very popular fruity Frutista frozen beverage line that boosts beverage sales in a time when soft drinks are losing momentum.

·         In 2008, Subway launches the Subway Café concept offering additional menu items such as Seattle’s Best coffee and a full line of espresso-based coffee specialty drinks. Subway is taking this concept slow but 40 units are currently in the pipeline.

·         In 2009, McDonald’s launches McCafé with lattes, cappuccinos, smoothies and ice coffees. The result was a huge boost in sales and a greatly improved brand appeal with consumers. The internal champion of the project, COO Don Thompson, secures his spot as the next CEO of McDonald’s. The success of McCafé launched a specialty drink movement among QSR’s.

·         In the winter of 2011, Starbucks sees an uptick in sales due to a limited time offer specialty drink holiday menu.

·         This year, Burger King made menu expansions to include mango & strawberry-banana smoothies and mocha and caramel frappes among other food items. The idea was to draw customers beyond the traditional young male demographic to also include women, families and the health conscious. Results have been very positive. In the second quarter Burger King posted a system wide same-store bump in sales of 4.4% globally.

How Specialty Drinks Can Benefit Your Restaurant

·         Higher price points and profit margins than typical drinks

·         Increases average receipt total

·         Balances out the downward consumption of soft drinks

·         Consumers are attracted to creative and unique beverage options

·         Increases “beverage-only” purchases by non-typical demographics and in non-peak times

·         Brings in various demographics that may be currently under served such as women and teens

·         There is a cultural movement toward wellness and nutritious eating and many specialty drinks can be branded as such to bring in this demographic

·         Seasonal specialty beverages is a great limited time offer menu item to keep your menu fresh

·         Millennials are fans of choice and control; custom specialty drinks is a great way to cater to this generation

·         Stay current with the latest trends such as exotic flavor smoothies and drinks with whole fruit

·         Offering new flavors and toppings to your beverage menu can be easy by adding flavors to your existing rail.  http://server-products.com/en/slim-jar.htm

Learn more about Server Products' beverage service solutions:

http://server-products.com/Brochure-Beverage-Equipment.pdf

5 Fatal Food Safety Mistakes to Avoid

This list isn't a scare tactic, but rather a reflection to take into account how quickly one can become a statistic. Each of the mistakes listed below resulted in sickness, death and usually bankruptcy. Fortunately, casualties of this type are avoided with a commitment to put food safety before all decisions and actions. National Food Safety month is a fantastic time to review your HACCP guidelines, launch new initiatives and maybe even start food safety award programs to keep your staff involved and engaged. 

1. E. Coli Outbreak in South Wales, 2005
   An E. Coli outbreak occurred in South Wales in 2005, sickened 157 people and caused the death of a 5-year old boy. Most of the 157 cases were children, attending 44 different schools. The cause was traced to meat supplied by a butcher where a vacuum packing machine was used to package both raw meat and cooked meat without being properly cleaned between batches.
2. Hepatitis A Outbreak at Chi-Chi’s, 2003
   In 2003, a Chi-Chi’s restaurant in Pennsylvania caused the death of four people and sickened 650 others. The cause was green onions infected with Hepatitis-A through contact with feces that were imported from Mexico.  The restaurant chain no longer exists.
   
3. E. coli at Sizzler, 2000
   In 2000, over 60 cases of E.Coli were linked to Sizzler restaurants in Wisconsin and claimed the life of a 3-year-old girl. An investigation found that a mixer had been used on both raw meat and other food items. In 2008, the parents of the 3-year-old victim reached a $13.5 million dollar settlement against Excel.
   
4. E. coli at Jack in the Box, 1993
   In 1993, four children died and 700 other customers became sick after eating undercooked, contaminated meat from Jack in the Box restaurants in four states.  The outbreak caused a national panic and the brand was suddenly tainted. Jack in the Box rebounded by creating the now infamous “Jack” character for an ad campaign in 1994, which likely kept the company alive.
   
5. Botulism at Skewer Inn Restaurant, 1983
   In Peoria Illinois, 28 people were hospitalized and 20 patients were treated with an antitoxin for Botulism; 1 death resulted. The source was sautéed onions made from fresh raw onions served on a patty melt sandwich. The sandwiches were served at the Skewer Inn Restaurant located inside Northwoods Mall. The restaurant did not survive the botulism outbreak.  (Excerpted from Wikipedia, the free encyclopedia)
   

Successful In-House Training Tips

• Explain the purpose and objective of the training session (corrective reason or newly developed process).
• Keep training sessions brief and to the point
• Maintain focus on food safety— do not include other business topics
• Add activities to keep the training concepts interesting.  For example: Have employees wash hands, apply some Glo-Germ and turn off the lights. They will remember the importance of washing better after seeing the green glow of bacterial residue.
• Follow up the training by posting materials that remind employees about what they've learned

Ultimately, a good training program helps to retain employees, and in turn, you’ll spend less time training new employees and more time producing safe good quality foods. What activities have you done to keep training concepts interesting in your operation?

Trend Alert - Healthier Children's Meals

Some trends in the foodservice business are hard to pick up on, and some trends hit you right in the face. An obvious trend going on is the push for healthier kids’ meals. Under pressure from parents and consumers, the largest fast food chain recently retooled their popular kids’ meal by cutting the portion size of fries in half, adding a side of fruit and vowing to reduce sodium in all menu items by 15%.  They are certainly not alone as other QSR’s have taken similar actions with their kids’ menus. This trend doesn’t stop at the fast food restaurant either. New USDA regulations for school lunches come effective in the 2012-2013 school year. Changes include a serving of fruit and a serving of vegetable will be in the school lunches this year, only fat-free or low-fat milk will be available, calories will be managed based on age to ensure proper portion sizes and we will see less saturated fat, trans fats, sugar and sodium on the kids’ lunch plates. 

American families eat out 4-5 times a week and parents are expecting the meals that they order for their children to be as healthy and nutritious as the meals they prepare at home. Traditional kids selections such as deep fried chicken fingers and buttery mac-n-cheese washed down with a sugary soda are not what parents are hoping to order at a restaurant. Below is a link to an informative article explaining how you can modify your children’s menu to make it healthier thereby making it easier for parents to choose your restaurant to feed their family.  

http://restaurants.about.com/od/menu/a/Healthy_kids_menu.htm

Simply Effective Remote Dispensing

Draw from 1 or 2 pouches
with 16 or 38 mm fitment

We live in a high-tech world in which we demand more of products than we ever would have dreamed of in the past. Remembering back to my first new car, it had an AM/FM radio, cassette tape player, crank windows and manual locks. Todays’ mini-van ride has features like auto start, heated seats and mirrors, navigation, power doors and satellite radio. You may be thinking it’s because I have unusually high standards, yet this was a used model with everything spec’d by a young woman in her 70’s who buys new every 24 months.

Sure, technology can be great, but not every good idea has to be technical. One such example is when our customers indicated the need to dispense large amounts of condiments from a remote location. The available remote dispensing systems used CO2, which is expensive to buy, involves ordering tanks and is rendered useless when that tank is empty. Our quest for solutions drove us to come up with a very simple, but effective idea. 

Server’s stainless steel fountain jar pump was outfitted with a specialized cast valve and flush-mounted lid to draw from pouched condiments below the counter. This manually operated remote dispensing solution is simple, yet effective. 

Can we surmise this solution is behind the disappearance of some CO2 powered options? Perhaps? Recently, a satellite update crashed my iPod, radio and navigation console. I spent the following two weeks wandering about in an odd silence and learned that sometimes the best things in life are…simple!

Creating Value

I know what you’re thinking, “Not another food industry related blog!” Across the screen of my i-phone and computer I get inundated with industry information through e-newsletters, Tweets, Facebook posts, Youtube uploads…the list goes on and on. (Not to mention the stack of unread industry magazines on my desk.) It can be overwhelming! But every now and then I come across a consistent piece of “quick-read” media that I can trust to be worth the time to read and creates value to my business or career.

With that in mind, the “Scoop-Into-It” weekly blog by Server Products is about creating value for those involved in restaurant and foodservice operations and menu development. From QSR’s to institutional dining and from ice cream shops to coffee houses; the topics will be varied but will always come down to creating value. Topics will include improving operational efficiency, saving time, lowering costs, common best-practices and growing profits just to name a few. We’ve been involved in the industry for over 60 years and have had the privilege of working with most of the heavyweights in the industry. We hope you and your business can benefit from our experience and expertise and we encourage you to leave comments and provide feedback.

Save Money at the Pump

Are you dispensing condiments, sauces, flavors, syrups, cheese, toppings or dressings out of a stainless steel pump? Menus are created using the 1/4 ounce portion increments standard pumps and ladles offer. However, by simply reducing the portion by 1/8 ounce can create significant cost savings. More impressively, this reduction in product does not have a perceivable change in the taste profile. You may not know this but, Server Products’ stainless steel pumps now include an additional gauging collar (#83529) to allow the pump to dispense a smaller 1/8 ounce (3.7 mL) increment as well as the industry standard 1/4 ounce (7 mL) incremental portions. This slightly smaller portion size pays for your equipment investment in a matter of months and continues for the life of the pump.

Go to our Portion Optimization page to see an illustration of how lowering the portion amount ever so slightly can save $450 a year. Keep in mind this is only for one pump; imagine how much you can save annually with multiple pumps in multiple locations. Below is an instructional video on how to utilize gauging collars to adjust portions of Servers’ stainless steel pumps.

How to adjust portions on Servers' stainless steel pumps.

About Server Products

More than just a manufacturer of high quality food serving and dispensing equipment, Server Products is a food serving solution provider that works with operators and chains to help them save money, improve product quality and improve operational efficiency. From pumps that ensure precise portion optimization to space saving countertop warmers and chillers, Server has been proudly helping their customers Serve Better™ for over 60 years. 

www.server-products.com