A cheaper alternative to packets is bulk containers and pumps that dispense one-ounce servings. Looking at the financial comparisons of packets versus pumps shows the following:
| Item | Cost |
|---|---|
| MAYONNAISE | |
| 4 one-gallon case | $.0407 per oz. |
| 200 1/2 oz. packets | $.1204 for two packets (one oz.) |
| KETCHUP | |
| 6 #10 cans | $.0396 per oz. |
| 1,000 9 gram packets | $.0812 for four packets (one oz.) |
These are “book” prices, but while most operators will pay less from a regular supplier, the ratios remain the same at any level of pricing. The result of pumps over packets reveals that guests can have three times as much mayonnaise and twice as much ketchup before the cost to the ski area goes up.
A typical condiment station can be three by five feet with tray slides on two sides or an island design with tray slides on all sides with additional storage under the counter. Such a cabinet can accommodate two ketchup pumps and one each for mayonnaise, mustard and sweet relish along with napkin dispensers, inserts for knives, spoons, forks and stir sticks, sugar, sweet substitute and non-dairy coffee creamer. One-ounce paper souffle cups can be used to hold the pumped condiments. Condiment stations can be located in the middle of the dining room to avoid congestion with one stand for every 250 to 300 seats.
There are two main manufacturers of pumps: Toppo Manufacturing (800-648-1849) makes all-plastic pumps capable of dispensing the heaviest of condiments such as blue cheese dressing and tartar sauce and Server Products (800-558-8722) makes an all-stainless-steel pump. Prices for pumps are $110 for the stainless steel 10-quart size, or $41 for the plastic pump that fits a number 10 can, and with five pumps on each counter (figuring the more expensive stainless steel pump), and the cost of the cabinet estimated at $1,500, the entire unit would cost approximately $2,050.
Cleaning pumps is extremely important to their smooth functioning and some health departments require that the pumps be completely taken apart every night, which is not a time-consuming task as long as the parts are not lost. But for most operations, simply pumping hot, soapy water through the pumps and then rinsing by pumping clear water is adequate. The important thing is to do this every night. The containers of bulk condiment can be covered and placed in a walk-in cooler and only need to be cleaned once a week.
The use of pumps allows food service managers to increase perceived value while maintaining the bottom-line profits. Pumps are also an environmentally-sound way of serving condiments that result in less debris and waste.
