Beverage Dispensing

Dan Bendall

To achieve efficiency in a beverage service area that offers quick and efficient beverage dispensing and access, it is important to choose the right equipment. You will also need a well orchestrated layout of the area to deliver the best product to your customer. Here are a few tips on achieving both objectives.

Soda dispensers
There are two main varieties of soda equipment: soda towers and soda guns. The most popular styles of soda towers are about two feet by two feet. A typical dispenser has six beverage valves and an ice dispensing point. An integral ice bin above or below can usually hold about 100 to 150 pounds of ice.

In many operations, however, it is unacceptable to offer only four to six fountain flavors. The newer jumbo fountain beverage dispensers are twice as big; they offer up to12 soda valves and a 300 pound ice bin.

Carbonated frozen beverage dispensers are also used in some noncommercial operations. These machines operate much like a typical soft serve machine, but are specially equipped to maintain carbonation in the freezing cylinders to provide specialized drinks.

Chilling a carbonated beverage is essential to quality, flavor, and maintaining carbonation. There are two ways to chill the beverage lines: by using ice from the dispenser through a cold plate or with a separate mechanical cooling system. Each system has advantages and disadvantages.

The cold plate can use up to half of the ice in storage to chill the beverage lines but can be less expensive than a mechanical system. Since the cold plate has fewer mechanical parts, it generally requires a minimum amount of maintenance. However, the drink quality is not always consistent due to fluctuations in the dispensing temperature.

In some cases, especially high volume applications, it will be preferable to use an electric chiller system. A mechanical system refrigerates the carbonated water prior to serving and is usually able to maintain the optimum dispensing temperature. Large capacity refrigerated systems can dispense a large number of beverages in a short period of time while keeping the temperature consistently below 40°F.

Also, a mechanical refrigeration system will not use up ice at the bin and can be remotely located. The primary disadvantage is the cost of a mechanical system.

The most important thing to consider when purchasing a soda dispenser is not necessarily the equipment itself. The vast majority of the equipment on the market will perform adequately and dependably under the right circumstances. The most important consideration is water quality.

Since all of these beverages are over 80% water, it is water that your customer will taste. If your water tastes bad, so will your beverage. A water filter or some other purifying device in the water line before the water reaches your dispenser is a must. In-line water filters are reasonably priced and worth the expense.

Dispensing temperature is another important factor. Cold beverages served with ice are dispensed too warm, the ice will melt too rapidly. Check the beverage temperatures periodically and be sure cooling equipment is well maintained to provide the optimum serving temperature.

The other most important factor in serving post-mix beverages is the ratio of syrup concentrate to water, or brix. With each of these items considered and the proper equipment selected, soda drinks can be an appealing and extremely profitable item served in your establishment.

Coffee Equipment
Most operations tend to stay away from the large urns producing gallons of coffee per batch unless production is required for a banquet hall situation. A common purchasing mistake made by operators is buying too large a coffee maker.

A twin, three gallon urn can make enough for over 600 cups of coffee per hour; a single brew in one urn can generally serve one seating for a 100-seat restaurant. An urn does not allow a small operation to deal effectively with decaf coffee or any other of the special blends or flavored coffees which are becoming more and more popular. Small fresh batches of various coffees are the way to go if manpower is available to keep up. Customers will appreciate the freshness.

Small decanter or bottle brewers have been around for decades and will serve well, although some operators feel there is a safety concern because of the potential for spills or breakage. One alternative many operations are using is an insulated shuttle, which transports well and dispenses product easily through a faucet. These shuttles are great for a line-up of coffee flavors.

Another popular serving method is the airpot. Airpots are completely sealed and insulated and can hold temperature and quality at least several hours. Airpots are attractive and easy for customers to operate in self-serve applications; they are also an excellent way to serve a variety of specialty coffees, since a group of airpots can be held on a rack. This makes merchandising easy if you have a buffet or self-serve operation.

Several sizes of airpots and shuttles are available. The general rule is to use the smallest size that makes sense for your volume so you can still provide the freshest coffee possible.

Just as with soda, if you want to make your operation known for a great cup of coffee, one item, water quality, cannot be overemphasized. When you think about it, a cup of coffee has just two ingredients, coffee and water. The vast majority of what is in each cup you sell is water, so it is imperative to treat your water like a valuable resource. If you don't, you can't provide the best cup of coffee even with using the best ground product on the market. Getting a high quality water filter that removes minerals and impurities is as important as getting a good coffee or coffee maker.

Being able to offer a good espresso is a must for many operations today. There are many machines on the market made in a variety of sizes, capabilities, and ease of operation. A match to your expected volume is easy to make once you decide on the degree of sophistication needed.

Because of the staff training necessary to operate manual machines, super-automatics are becoming more popular as establishments see the need for a consistent product and quick service. If you don't buy a fully automatic machine, you will likely need someone with the training on the equipment to ensure consistent quality. Although super-automatic machines are very expensive, they do produce a quality consistent espresso with minimum waste and little chance for operator error. There also are fully automatic machines available that are so simple to operate that they are specific. These can be perfect for snack bars or cafeterias.

Your customers expect beverage variety and quality when dining out. Give them the best selection you can with equipment matched to your volume. Choose equipment that will best support your needs. Although beverage profit margins on many types of beverages are good and product cost low, you still need to offer plenty of variety to maximize the revenue possible from your space.

If you choose the right equipment to deliver the best product, you'll be assured of making the most of your beverage business opportunity.

Dan Bendall is a principal of FoodStrategy, a Maryland-based consulting firm specializing in planning foodservice facilities. He is also a member of Foodservice Consultants Society International. He can be reached at 240-314-0660.