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Bugambilia® Cold Bar Systems for Foodservice: Tiles vs. Fit Perfect™

Salad bars, ice cream bars, and frozen yogurt bars may occupy different ends of the health food spectrum, but they all have one thing in common: Ingredients need to be kept below at least 40°F to stay within the temperature safety zone. Bar-style service often goes hand in hand with refrigerated cold wells. Cold wells allow you to use different sized food pans to get just the right configuration of your products depending on what you're serving. 

Foodservice operators have a few options regarding systems that hold food pans in place on cold wells. Two popular options made by Bugambilia® are the Tile and Fit Perfect™ systems, which feature unique, resin-coated aluminum food pans. We're going to compare these two systems to give you an idea of which one might be best for your cold well service because here at G.E.T., we always want our customers to know their options. 

Topics: Commercial Tableware Reviews

Review of Bugambilia® Fit Perfect™: The Easy Setup Cold Bar Solution for Foodservice

Plenty of foodservice operators know cold bars (aka cold wells) are wonderful tools for accommodating salad, ice cream, frozen yogurt bars, and pretty much any kind of cold food you'd want to mix and match to delight your guests. They're especially popular and useful in very high-volume foodservice at college, university, and corporate dining facilities because guests often serve themselves. 

But what if you want to rearrange your cold bar setup? Historically, this has been cost- and time-prohibitive for operators due to the way a lot of cold bars are set up. 

Topics: Commercial Tableware Reviews

Plastic vs Glass Drinkware for Commercial Foodservice: Which is Better?

From intimate dining rooms to service for thousands, every foodservice establishment needs beverage service to accompany their menu. Drinks can be as commonplace as tea and water or as complex as craft cocktails. Regardless of your beverage service style, you can't serve drinks without drinkware. 

But do you go with plastic or glass? These days plastic drinkware often looks just as sharp, shiny, and clear as their glass counterparts. And it's super easy to add custom branded logos and designs to plastic drinkware. So how do you choose? 

Both excellent choices, these two materials can impact service flow and your bottom line in different ways. We're going to take a look at plastic and glass drinkware to see how they stack up. We'll cover a few key areas that can have the most impact on foodservice operations: costs, aesthetics, and broken glass' affect on operations. 

Topics: Commercial Tableware Reviews

Enamel Cast Iron vs Induction-Ready Cast Aluminum Cookware

Mike Halles, G.E.T.'s resident metals expert, compares cast iron to induction-ready cast aluminum at the 2017 National Restaurant Assosication show in Chicago, Illinois.  Watch the video or read the transcript to learn about what induction-ready cast aluminum is and what it can do for your foodservice operation.  

Topics: Commercial Tableware Reviews

4 Reasons Caterers, Mobile Foodservice Operators Adore Takeaway Cones

It’s 4:00 a.m. on a Tuesday. The rest of the world asleep, you walk into the commissary ready to prep for a long day of serving the masses. Coffee nearby, you inspect your product for quality, selecting only the freshest meats and veggies before slicing them up to fulfill your weekday pars. Your days are long, your feet and back rarely rested, but this is where you thrive: Making food that people love, which makes them happy, which makes you happy.

If you can relate to mornings like this, you probably work, or have worked in catering or maybe even have a food truck or similar style of mobile foodservice you call your own. Offsite foodservice dictates unique needs like often having to prep food in one place, but cooking and serving in another. Then there’s the equipment to schlep, not to mention the challenge of coming up with great presentations for guests eating on the go.

You probably agree catering and mobile foodservice are complex operations that prosper when simplicity prevails, which is where takeaway cones come into play. Caterers and mobile foodservice operators adore these portable vessels from G.E.T. for four reasons: they’re stylish, sturdy, incredibly convenient, and can be branded with custom logos and designs.
 

Topics: Commercial Tableware Reviews

Stainless Steel & Aluminum Uses in Foodservice Operations

Imagine a commercial kitchen with no stainless steel or aluminum. It’s hard to do, isn’t it? That’s because stainless steel and aluminum are the most commonly used metals in foodservice. Stainless is a bit more popular than aluminum, but they’re both used in countless front-of-the-house applications.

But what’s the difference between the two metals? Why would you use one over the other, or does it even matter? We’re going to walk you through the qualities of each metal and showcase some of G.E.T.'s front-of-the-house examples where each metal shines on its own.

Topics: Commercial Tableware Reviews

Best Food-Safe Paper for Sandwich Wraps & Basket Liners

Food-safe paper offers an almost endless array of ways to spruce up your tabletop presentation while ensuring your food only comes into contact with approved surfaces. But with those options comes an abundance of nuance.

Have you ever thought about which side of food-safe paper has designs printed on it and why? What about the difference between grease-resistant and wax-lined paper? Did you know that paper comes in different weights?

Don’t shred your brain trying to navigate all the options out there. We’re going to cover the most common types of food-safe paper used for wrapping sandwiches and lining foodservice baskets so you don’t have to dig for it. 

Topics: Commercial Tableware Reviews

Enamel Cast Iron vs Cast Aluminum Induction Cookware for Foodservice

It’s the perfect day in your commercial kitchen: You’ve planned the recipes du jour, prepped the meats and veggies, and turned on your stovetop. It’s time to cook! But wait … where’s your cookware? Should you use enamel cast iron or induction-ready cast aluminum? Will your choice affect the outcome of your food? Presentation? Ticket times?

Something as seemingly insignificant as the metal composition of your cookware can impact several areas of your operation in tangible ways. We’re going to take a look at the differences between enamel cast iron and cast aluminum cookware, how it can affect foodservice operations, and which heat sources are best for these metals.

Topics: Commercial Tableware Reviews

Foodservice Baskets & Paper Liners: How to Find the Perfect Pairing

So you’ve just gone through the process of researching, selecting, and buying tabletop baskets that perfectly fit your foodservice operation’s brand. Maybe they’re metal baskets. Maybe they’re plastic. Maybe they’re round, square, oval- or cone-shaped, or even a tray. Regardless of the material, shape, or size of the baskets you chose, there's one thing missing: food-safe paper liners.

Considering the seemingly endless options for foodservice baskets, how do you even begin sorting through food-safe tissue paper to accompany them? We’re going to help you steer through some of the more popular options on the market to make your journey toward excellent food presentation a pleasant one.

Topics: Commercial Tableware Reviews

Cast Iron: Natural vs. Coated for Foodservice Applications

When you think of cast iron, you may imagine antique potbelly stoves or cooking by the campfire. Cast iron is a wonderful metal for cooking, as evidenced by its centuries of use. It’s just as effective today, but it isn’t quite as versatile as stainless steel and aluminum - the two most common foodservice metals.

Cast iron comes in two configurations: natural, also referred to as uncoated, and enamel- or porcelain-coated. Both options create excellent cooking implements, and they both look fantastic. In fact, cast iron's elegant look has aided in the growing interest in using it to cook and serve with.

Keep up with the cast iron trend by learning about the differences between natural and coated cast iron for foodservice applications, but know that it comes with its challenges for ease of use in kitchens and foodservice operations. 

Topics: Commercial Tableware Reviews