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Which is Better for Off-Site Catering: Chafing Fuel, Induction Cooktops, or Butane Gas?

Off-site caterers encounter different environments and resources at nearly every event site, requiring more problem solving and adaptability skills than most traditional commercial kitchens demand. If your catering menu includes hot food options, one constant you'll need to navigate is finding the right tool for providing direct or indirect heat, or possibly both.

We're going to take a look at how chafing fuel, induction cooktops, and butane gas heat sources solve for different resources, rules, and restrictions that off-site caterers often face while serving at various venues.

Topics: Commercial Tableware Reviews

Drinkware for Foodservice: Key Attributes to Consider When Buying

Whether you're a first-time foodservice operator opening your premier location, or you're a 30-year veteran  who's interested in overhauling your drinkware program, taking a few key attributes into consideration can help you make the best drinkware purchase for your establishment. Generally, knowing what you want in terms of ounce capacity, material (PC, SAN, or Tritan™ plastics, or glass), and segment use cases will help guide you to the best products for your needs. 

Topics: Commercial Tableware Reviews

Which Is Better for Catering: Chafing Fuel vs. Induction Heat

On-site and off-site caterers need reliable heat sources to effectively serve their clients' guests. With indoor and outdoor event sites and varying restrictions on open flame, it's a good idea to build in some nimbleness to your catering operation. 

Chafing fuel is an old go-to for caterers. But induction heat has enjoyed popularity growth recently, in part because of new options on the market, making it less expensive than it used to be. They're both effective heat sources that perform similar job functions, but in different ways. Let's see how they stack up against each other. 

Topics: Commercial Tableware Reviews

Creative Plating Ideas: Small Plate Catering

Caterers often use disposable small plates for serving appetizer, dessert, and snack-sized dishes. However, doing so creates an on-going expense and doesn't always deliver in the durability and aesthetics departments. 

Reusable small plates made from melamine, plastic, and metal not only create high-end presentations, they significantly reduce the year-over-year cost operators must budget for due to low replacement rates. Additionally, each of these materials are sturdy and won't fall or fold in on your guests. 

Some caterers may even be able to charge more for their services due to upgraded presentations. Reusable small plates may very well translate into saving money while simultaneously pulling in higher-priced events. 

Topics: Commercial Tableware Reviews

Melamine Dinnerware & NSF Certification in Foodservice: Do You Really Need It?

G.E.T. has led the melamine dinnerware category for more than 30 years. We know melamine. We know all the wonderful benefits it brings foodservice operators, from contemporary designs and unsurpassed durability to low replacement rates. 

As self-proclaimed melamine enthusiasts, we're also aware of the different qualities of melamine on the market. In a foodservice environment where operators count on their melamine daily to withstand sometimes relentless use in service and commercial dishwashers, only high-quality melamine can meet those needs. 

With the bulk of melamine dinnerware supply coming from overseas, how can foodservice professionals ensure their investments will result in the highest performance while also exceeding food-safety standards? Certification from the National Sanitation Foundation (NSF) bridges the gap between foreign and domestic regulations ensuring operators are getting the most out of their purchase. 

But is it really necessary? 


Topics: Commercial Tableware Problems

How to Choose the Best Plastic Tumblers for High-Volume Foodservice

Plastic tumblers are the go-to drinkware selection for an array of high-volume foodservice providers. But do you know why you order the plastic tumblers you do? Is it because that’s just the way things have always been done? Or is it because you’re well informed about the material they’re made from and you know it’s the best option for your establishment?

If you answered, “Because that’s the way it’s always been done,” you’re probably in good company. It’s hard to change habits, after all. Here at G.E.T., we believe in arming you, the foodservice operator, with the knowledge to select the best products for your specific needs.

Follow us through this post as we compare the two most popular kinds of drinkware plastics, PC and SAN, foodservice operators use for their tumblers. By the end, you'll know whether you want to stick with your usual purchase or if it's time to switch. Better yet, you’ll know why.

Topics: Commercial Tableware Reviews