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.

How Portion Control Portrays Confidence

In modern society, most of us flock toward quick service restaurants that are reliably delicious when we want to squeeze a meal into our jam-packed schedules. Why would we waste valuable time stopping at a coffee shop where the amount of mocha flavor varies depending on who makes the drink? Or a sandwich shop that likes to overdo the sauces?

Portion control has done wonders for the food industry on both the consumer and business end; not only does it keep customers healthy and save restaurants money, it ensures consistent flavor, whether it’s toppings on an ice cream treat, flavor shots in a specialty coffee drink, or something as simple as adding ketchup to a cheeseburger.

Healthy eating  is trending

We’re growing more and more health-conscious with each passing day; organic meat and produce and healthy alternatives are replacing high-calorie, preservative-packed options. But while it’s important to monitor what types of things we put into our bodies, we should be equally aware of how much we consume. Switching mayo for avocado spread will only get you so far if you don’t regulate the amount you add.

The majority of us typically don’t add too much fudge on a sundae because we’re looking to overindulge. It’s similar to the reason we may add more salad dressing than a normal serving size dictates. Sometimes we think the more flavor we add, the better the food tastes. Having a portion-controlled pump at a self-serve sundae bar or behind the counter helps both customers and employees know the exact size of one serving. And most times we find ice cream is just as delicious without overdoing the fudge.

Keeping costs in check

Over-portioning doesn’t only happen on the customer’s end; back-of-the-house portion discrepancies not only have the ability to compromise taste and health aspects of a dish, but they also eat into your profits one dish at a time.

Say you’re working a little league concession stand serving nachos, fries and pretzels and all funds go to the teams. You can get about 96 one ounce servings from your hot cheese jar at 25 cents per cup. With no proper portion utensils, you simply drizzle cheese over the food and end up serving only 85 servings. That’s $2.75 from one jar of cheese the little league teams will never see. And what concession stand only goes through one jar of cheese per night?

The scenario may seem a bit over the top, but math doesn’t lie. Consider the volume of condiments and sauces a QSR chain pumps through. Even small inconsistencies recurring in each restaurant can add up to a hefty loss.

Return customers long for consistency

Portion inconsistency also leads to inconsistent flavor. I don’t know about you, but for me one of the biggest turn offs of a restaurant being hit or miss in the flavor department. All it takes is one bad taste and I’ll be less likely to stop back – especially with how many options there are to ensure food and drinks are flavored the same each time a customer orders them.

These days people don’t have the time to go somewhere that has fluctuating flavor quality; they’re going to go somewhere that delivers excellence time and time again. It doesn’t matter how much you like nacho cheese; if there is too much on a plate of Nachos Grande, you drown out the other delicious add-on like jalapenos or your protein of choice. Improperly measuring flavor syrups can lead to unappetizing coffee and tea drinks as well. Both word of mouth and social media carry information fast and far, so in order to retain customers, and even gain new ones, it’s best to keep each caramel latte tasting as heavenly as every other caramel latte you serve.

Do foodies a favor while making business run smoothly; use equipment that dispenses the same preset portion of hot fudge, ketchup, Hollandaise sauce, cookie crumbs, or any other toppings. Consistency illustrates confidence. And confidence in your dishes gives customers a reason to come back.

by Amanda Lynn

Back From the Abyss

Use p/n 02097 to order

We've taken a year hiatus from blogging, though it wasn't for a lack of significant news. In actuality, the approach of Server's 65th year anniversary has allowed us to do some reflection, initiate bold changes and reinforce our passion to help restaurants and others in the foodservice industry "Serve Better".

Of course, this revitalized vigor has spawned a flurry of forward-thinking ideas, several new product launches and a redesign of all the product marketing materials – some of which are still in the works.

An all new all-in-one product catalog and price guide was recently unveiled at the NRA Show in Chicago. It’s quite a change from Server’s traditional Condensed Catalog of brief descriptions and separate Price List with line drawings and spec information. 

This easy-to-use, 100+ page, full-color product catalog is complete with product images, dimensions and list pricing. You’ll notice elements such as food application photos, “Did You Know?” call-outs, Smart Tips, Case Studies, Part breakdowns for all the pumps and an index of parts and finished goods with pricing.

I plan to post how each of our new products are designed to help you Serve Better. Then again, you can get a head start by contacting Server’s customer service department to order your copy today at spsales@server-products.com. When you see it, let me know what you think!

Cheers,

Jeanine

New Product Catalog Available Now!

Shameless plug going on here today...

After many weeks (let's be real...months) Server's new Product Catalog is available. There was quite a run on these Equipment Product Guides and we appreciated everyone's patience during our shortage. 

Early reaction: "I...just wanted to tell you it looks great! I really like the way it’s organized now, especially with the new items front and center."

We had them at the National Restaurant Show last weekend and our domestic representatives just received their shipments. If you're the take action type (and I think you are) we can send you one with a simple click (send me a new catalog!) or even download a copy now.

What to Expect

• New Products are featured on the opening spread.
• The InSeason Salt & Spice Dispenser
• Chilled Food Dispenser (chills through to discharge point)
• 2-ounce Stainless Steel Pump Portions (in one stroke!)
• Colored Fountain Jars (Black and allergen alert Orange)
• We're leading with Warmers & Chillers instead of pumps.
  Did you know we had these?
• An improved, build a custom bar or rail guide has been incorporated.
• Plus, more benefit driven product information & education.

When you get your copy, be sure to stop by and share what you think! I'm all ears.

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.