Helping Foodservice Businesses Enhance Front-of-House Presence
while Improving their Operations, Brand, and Profits

1 Tip to Help Hotels Earn Better Online Reviews

If you operate a hotel, you're probably painfully aware of how important your online reputation is for growing your business. No matter how big or small or scrappy or sophisticated your business is, the coveted 5-star (in some cases 10-star) review means the same thing to every hospitality operator: more revenue and repeat business. 

Breakfast offerings - particularly free breakfast - represent one key area where hotels can win over their guests and score more 5-star reviews. At many budget and mid-tier hotels, free breakfast is now expected as opposed to being a perk like it was several years ago.

But how are you supposed to stand out from the noise if every operator is doing the same thing?

We'll show you how to take your free breakfast offerings from good to great, leading you to better online reviews and increased revenue. 

Topics: For Dealers Banquet Dining Serveware For Hotels

Introducing Heiss Aluminum Induction Cookware

Heiss™ aluminum cookware is now available from G.E.T. Watch the introductory video featuring our resident metals expert, Mike Halles, as he tells you the many benefits this innovative cookware will bring to your foodservice operation.  

If you prefer to read, we've provided a transcription below the video. Enjoy! 

 

Topics: For Dealers Banquet Dining Campus Dining Dinnerware Serveware For Hotels For Restaurants

How to Minimize Catering Food Waste

We recently noticed that our customers have been more interested in 1/2 and 1/3 size food pans for their chafing dishes than the typical hotel pans they usually request. This shift in demand got us curious about what's going on in the catering industry, so we asked around.

There are some smart caterers out there! They've figure out how a very simple technique can significantly reduce food waste and keep more money in their pockets. It was a really great tip for us, so we're here to share it with you.  

Topics: Banquet Dining Eco-Friendly Dining Campus Dining Serveware For Hotels

8 Tips for a Profitable Salad Bar

Consumers' demand for healthy dining options isn't likely to go anywhere anytime soon. When there's demand, supply is typically not far behind, hence the proliferation of salad concepts, including self-serve salad bars. 

While you may earn repeat customers with salad bars, operators often find them expensive with low returns. As a veteran restaurateur with more than 2 decades of experience with salad bars, I've put together my own list of 8 Ways to Increase Profits at Your Salad Bar that will keep you guests coming back for more. Any operator can benefit from these tips whether you're installing your first salad bar or enhancing a legacy system. 

Topics: Campus Dining Serveware For Restaurants

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: Banquet Dining Serveware For Hotels

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: Banquet Dining Campus Dining Serveware For Hotels For Restaurants

Resin-Coated Aluminum: Care and Maintenance

You’ve smartly decided to invest in resin-coated aluminum serve ware and cold bar systems for your foodservice operation. Now when your guests look at your cold bar, they're greeted with clean lines, sophistication, and bold vessels drawing them into their dining experience. Your old stainless setup could never attract the crowd you’re winning with resin-coated aluminum, especially if you're using G.E.T.'s Bugambilia® collections, Classic and Fit Perfect™.

To keep your pieces looking out-of-the-box new, you’ll want to follow some basic care and maintenance. Here at G.E.T., we’re huge fans of our customers getting the very best out of their investments, so we’ve assembled a resin-coated aluminum care and maintenance guide just for you.
 

Topics: Banquet Dining Campus Dining Serveware For Hotels For Restaurants

Avoid these Common Food-Safe Surface Mistakes

Unless you're a foodservice operator who's mastered the art of levitating food, your food is going to come into contact with surfaces. A lot of them. Our food is constantly in contact with something at every point in its life cycle. 

As a foodservice operator, your #1 priority is the safety of your guests and staff. Period. It doesn’t matter how delicious a dish is if it comes into contact with an unapproved surface resulting in illness or injury. Your guests count on your food safety knowledge every time they visit your establishment. And we want you to count on us at G.E.T. to light the way toward excellent tabletop execution, especially when it comes to food-safe surfaces. 

Topics: Banquet Dining Campus Dining Dinnerware Serveware For Hotels For Restaurants

Salad Bars for Commercial Foodservice: Benefits and Setup Options

We first heard the now-iconic phrase, "You don't win friends with salad," borne of a The Simpsons episode, nearly 22 years ago. But we're willing to bet that a modern-day rewriting of the phrase would be just the opposite.

Today's diners are more health-conscious than ever. The restaurant industry has responded by adding salads to their menus, in turn leading to more salad bars. Recently, Ruby Tuesday touted their salad bar, and Sizzler upgraded their look in the last few years. Restaurants aren't the only ones incorporating salad bars. College, university, and corporate dining campuses, casinos, and hotels all embrace the healthy self-serve option.

Indeed, you do win friends with salad.

Topics: For Dealers Banquet Dining Campus Dining Serveware For Hotels For Restaurants

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: For Dealers Banquet Dining Campus Dining Serveware For Restaurants