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

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 Common Plastic is Best for Foodservice Drinkware: Tritan vs. SAN vs. PC

As a foodservice operator, you may not have given much thought to which kind of plastic your drinkware is made from. Considering the tight margins in this industry, you've probably focused more on price than anything else. But what if we told you that focusing on the material your plastic drinkware is made from can have a bigger impact on your overall bottom line than just looking at the price? 

It's true. Depending on your operational needs and brand positioning, you may be spending more than you need to on your drinkware. Or you may not be spending very much, but replacing your drinkware more often due to chipping, cracking, or breaking, which costs you more in the long run. 

We're going to give you an overview of three different kinds of drinkware plastics - Tritan™, SAN, and PC - to see how they compare in terms of durability, replacement rates, and segment use cases. 

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

Help Your Clients Make Money with Merchandising Displays (While You Do, Too)

As you sell products to foodservice and hospitality businesses, it's nice to find new offerings that are easy for you to sell and for them to access. But it’s an absolute pleasure when those products help both of you make money by creating high-impact impressions and attracting customers' attention. As we all know, making more money comes from delighting guests so they spend more.

The most dependable commodity items like pots and pans, napkins, plateware, etc., may help you earn commission (depending on your finance structure), but they’re a cost center for your clients. Not many options exist on the market that can make money for both of you.  

G.E.T.’s new collection of merchandising display solutions does just that.

Topics: For Dealers

Grades of Stainless Steel & What They Mean for Your Foodservice Operation

Stainless steel is one of the most commonly used metal alloys. You can find it in industries from automotive to aviation to foodservice because of its excellent versatile properties. However, not all stainless steel is created equal. There are different grades of stainless steel, some of which are food-safe and some that are not. We’re often asked by restaurant operators which grade of stainless steel is the best for their operation.

We’re going to tackle this question for you by breaking down the different qualities of the two most commonly used grades of stainless steel in foodservice: 18/8 and 18/0.

Topics: Banquet Dining Campus Dining Serveware For Hotels For Restaurants