FEDA News & Views

66 FEDA News & Views Chains also turn to the manu- facturer when they want Server to customize a new piece of equip- ment in hopes of either introducing a new fl avor profi le or ruling one out. In terms of fl avors, ethnically- inspired cuisines, spices and break- fast items—i.e., chorizo scrambled eggs, burritos and coconut pan- cakes—have been a favorite among prognosticators betting on the hot- test menu trends. "People visiting restaurants are looking for new exotic fl avors, or an international twist on a traditional menu," says Falkner, who is expect- ing the trend to grow in the coming years. "From the surge in millennial interests to the increasing diversity in the U.S., there are several indica- tors that suggest the next genera- tion of consumers are looking for adventure in their eating," she says. "For the foodservice equipment industry, that means we will have to fi nd ways to offer up those different fl avors and then anticipate more change. So, I think responding to peoples' changing tastes is defi nite- ly going to keep us on our toes as an industry." Ditto for foodservice opera- tors. "Restaurants seem to be consistently tweaking their menu items to offer new limited-time-only or seasonal menu items," adds Falkner. "So, we've found that we create the most value for major change by working closely to help them roll out those limited- time-only menu items. They also are usually short on space and need products that can work in a smaller footprint." Focusing on Waste Reduction Even higher on the priority list is the ever-present need for food- service operators to offset rising costs with waste-reduction solutions for food and utilities. Energy Star reports that restaurants use about fi ve to seven times more energy per square foot than other com- mercial buildings, and according to energy consulting fi rm Powerhouse Dynamics, "a typical sit-down res- taurant uses an average of about 5,800 gallons of water per day." As a result, says Falkner, "opera- tors are becoming more and more interested in seeing how they can reduce waste, utility waste and food waste, and there's also more of a trend toward protecting the envi- ronment as the next generation of foodservice operators and custom- ers emerge." Hence, the inspiration behind the EZ-Topper warming dispenser and ConserveWell heated utensil holder. The fi rst helps operators reduce waste by dispensing fudge and other toppings from a pouch. "Typically, fudge comes in a big No. 10 can and when you dispense it out of a can, there's always about three quarters of an inch the pump can't suck up. So, many operators end up throwing away that fudge," says Falkner. "The EZ Topper is connected to the pouch and sucks up 95 percent. Pouches also take up less space in a landfi ll compared to a No. 10 can, and they're easier to ship, which helps with shipping costs." ConserveWell is Server's eco- friendly alternative to dipper wells, or the perpetual-fl ow sinks common- ly used in ice cream shops and cof- fee houses to clean serving utensils with a continuous fl ow of hot or cold water. In addition to its water-saving potential, what differentiates it from traditional cleaning units is the heat- ing mechanism that holds water temps above 140 F, which inhibits the growth of bacteria. "The water has to be changed out periodically but it still results in a huge savings," says Falkner. Like its nacho cheese dis- penser, a product of an 80s fad, ConserveWell was inspired by a customer's need. In 2015, that cus- tomer was entering its fourth year of operating under the constraints of California's record-breaking drought and asked Server for help in cutting back on its water usage by replac- ing its dipper well with a less-inten- sive solution. "Some dipper wells can use up to 500 gallons of water per day and hot-water wells can place a load of more than two therms per day on a building's gas water heater," says Frontier Energy. Formally known as Fisher-Nickel, it operates the Food Service Technology Center (FSTC) in San Ramon and routinely studies the impact of commercial equipment appliances on the environment. Eighteen months after purchasing nearly 1,500 ConserveWell utensil holders, Server's customer reported an estimated reduction of 400 mil- lion gallons of water annually, equat- ing to a savings of roughly $4.5 million in water and sewer costs. "We've done numerous studies and found that individual operators are saving between $3,000 to $3,800 annually just by replacing their con- tinuous fl ow unit with ConserveWell," says Falkner. ■ EQUIPPED WITH A TEMPERATURE- CONTROLLED THERMOSTAT, SERVER'S TOPPING WARMER HELPS CUSTOMERS DELIVER A CONSISTENT FLAVOR PROFILE BY SENSING FOOD TEMPS AND REGULATING THE HEAT AS NEEDED.

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