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Visit Us At NAFEM
The sales staff of Server Products, along with many of our representatives, welcome you to NAFEM booth #2620. If you are attending the show, please take the time to stop by, as we have added quite a few offerings since the last show. The economy has slowed, but our full line can help keep you going with simple menu additions that will bring in customers and build your bottom line. We'd love to show you how.
Ron Ripple V.P. Sales & Marketing
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 www.server-products.com spsales@server-products.com
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FROZEN ASSETS
It is little wonder that ice cream remains one of the most popular dessert items the world has ever seen. It is a perfect blend of sweetness and refreshment that can be dressed up in many ways to create different tastes and looks. When someone suggests going for ice cream, does anyone say "no"? The slower economy may make people think twice about buying a new car or taking a big vacation, but most will still find money for this popular indulgence. Keep your customers smiling and your profits growing by making the most of your frozen dessert program.
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The investment required to serve ice cream, soft serve or frozen custard is sizeable. Freezers and soft serve equipment are quality items with a lot of potential, but they don’t come cheap. This investment alone will allow an operator to serve cones and bowls of ice cream, soft serve or frozen custard, but this is just the first level of a potential profit pyramid. Make sure to take it the rest of the way.
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| Simply turn traditional ice cream cones into something special, too. Our Cone Dip Servers cover your cones in flavorful coatings like chocolate or butterscotch, allowing you to bump up the price and earn more incremental profits. |
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Add a splash of flavor to your shakes and malts with our portion-controlled Syrup Pumps. To make them even more irresistible, add candies or cookie chunks using our convenient wall-mount Dry Product Dispensers or new 1/9-size jars. Your ingredients will stay fresh and organized, and your profits will be sure to go up.
Read the next article for more details on the profit potential of our innovative serving equipment.
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SWEETEN THE DEAL
Savvy operators look at quality, service, warranty and a host of other variables when they purchase foodservice equipment. However, none of these mean a thing without payback – and desserts mean payback! Typical food costs run about 33 percent on most entrée food items, while desserts tend to have a lower food cost, and ice cream toppings cost even less. For example, food costs for cone dip, fudge, caramel, mix-ins, shake syrups and whipped toppings usually run from 15 to 18 percent of incremental price. Considering the low cost of the equipment, a reasonable volume can often pay for a piece of equipment in a few months or a case or two of product. Just plan ahead – you may need a larger cash drawer.
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