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

G.E.T. Marketing

G.E.T. Marketing

We love G.E.T. and we love our customers. We truly hope our serving ideas segment will inspire you to get creative with your menu presentations. If you have any questions or suggestions, please drop us a line to art@get-melamine.com. Your very lovable G.E.T. marketing friends: Iana, Shin, Min, Travis, and Adam.

Recent Posts by G.E.T. Marketing:

What Determines the Cost for Melamine Bowls? Factors and Price Ranges

Whether you’re serving a soup and sandwich lunch special, an entrée salad, or pasta, bowls are an important dinnerware item in any commercial foodservice operation. In this article, we will look at the factors that will impact the cost for melamine bowls, things to consider before purchasing bowls, and price ranges.

Topics: Banquet Dining Campus Dining Dinnerware For Hotels For Restaurants

Most Durable Dinnerware for Casual or Fast-Casual Restaurant: Disposable vs Melamine vs China

Casual Dining Restaurant

Typically a casual dining concept/restaurant will offer full table service (waiters and waitresses serve 100%) vs. limited table service (partially served/helped by waiter/waitress) and the length of time the customer spends in that restaurant is longer than a fast-casual (order and pick up by customer) concept. All of these options involve inside seating with moderate ranges of food options and quality and therefore, the operator will tend to lean towards a more reusable option vs. a disposable option because their guests are expecting more of an upgraded/home like presentation.

Topics: For Dealers Banquet Dining Campus Dining Dinnerware For Restaurants

10 Creative Pizza Plating Ideas

Pizza is an iconic, global dish that originated in Naples and is now enjoyed worldwide. It's the perfect blank canvass for chefs and home cooks alike. You can stick with traditional toppings, or get creative with unexpected ingredients like smoked salmon, capers, and field greens, or even dessert pizzas. Whether you like soft flatbread, crispy Neapolitan, Chicago-style deep dish, or enormous New York-style slices, once you decide on your dough, your options for toppings are almost endless. 

Americans eat about 100 acres of pizza a day. With such a high level of commitment to this cheesy delight, let's explore some creative ways for foodservice operators to plate one of the country's go-to menu items. 

 

Topics: Plating Ideas Campus Dining Dinnerware Serveware For Hotels For Restaurants

What is the Difference Between Commercial Grade and Retail Melamine Dinnerware?

Is there a difference between commercial and retail grade melamine dinnerware?

We are frequently asked this question from customers, especially when they are looking to understand if the value of commercial grade melamine justifies the investment in it as opposed to buying retail grade melamine. After all, isn’t it all the same?

Topics: For Dealers Banquet Dining Campus Dining Dinnerware For Restaurants

Protein Buildup on Plastic Drinkware: Causes, Solutions, Best Practices

It’s no secret that plastic drinkware is one of the most popular items used by foodservice operators. They’re available in a range of styles and sizes, well priced, and typically have a long service life. Regardless of how much love they get from operators and guests alike, there’s still one thing infinitely more attracted to plastic drinkware than people: protein buildup. 

Protein buildup, as much as it loves plastic drinkware, is really a bully in your kitchen. It dulls formerly shiny drinkware, or can make crystal clear plastic drinking glasses appear dingy. From a food safety standpoint, this is not an issue. But from a branding and budgeting standpoint, it absolutely is. 

While there seems to be a natural attraction between protein buildup and plastic glasses, it’s not a match made in heaven. The good news here is that these two are pretty easy to break up if you follow industry-accepted best practices. We’ll show you some easy ways to avoid protein buildup in your plastic drinkware in the first place, and remedies if it happens anyway.

 

Topics: Banquet Dining Campus Dining Drinkware For Hotels For Restaurants

Best Action Station Setups, Heat Sources, and Cooktops for Catering

Action stations, also referred to as display cooking, are popular options in high-volume foodservice for a number of reasons. Guests are drawn to the interactive experience as they watch chefs prepare their meals in real time, often leading to higher check averages because of a perceived elevated service level. Sounds of sizzling food and fresh-cooked aromas activate more senses than a closed kitchen can provide, creating a stimulating experience for diners.

From a logistics standpoint, you have several options for action station setups, heat sources, and cooktops. Let’s take a look at some of the preferred action station choices out there to help you understand which applications may be a fit for your operation.

Topics: Banquet Dining Campus Dining Serveware For Hotels

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