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

As a skilled salesperson, you know that not every product is a fit for every client. That’s why you work hard to effectively target your clients to offer them useful solutions to their problems. And that’s why your clients see you as a resource and trusted business partner.

You also probably know that melamine dinnerware is an excellent fit for a huge range of foodservice clients. However, some operational practices can create displeasing results due to higher than expected replacement rates for a handful of your clients.

Here at G.E.T., we aim to use our 30+ years’ experience as leaders in melamine dinnerware to be a resource and business partner for you.

Because melamine dinnerware is a great fit for almost any kind of operation, it’s more effective to share the short list of ones that aren't. This knowledge will help you to:

• Target your clients with precision
• Sell them a product they’ll love
• Build trust in your business relationships and earn repeat purchases by recommending relevant solutions
• Save both of you some headaches dealing with post-sale customer service resolutions

Let’s take a look.   

Cookware made from colorful, enameled cast iron is sought after because of its gorgeous tabletop aesthetic and versatility in the kitchen. However, due to the price and weight of these beautiful pieces, many foodservice establishments either can't afford them or find them too cumbersome for daily operational use.

As a dealer sales rep, those two setbacks make it difficult to sell enameled cast iron to your foodservice clients even though so many of them want the look and feel. To help you tap into this demand, here at G.E.T. we've developed a new line of commercial cookware called Heiss™ that solves for these issues because it's made with induction-ready cast aluminum. 

You can help your clients by offering them Heiss™ cookware thanks to these and other benefits. Due to the versatility and a price point that’s within reach for almost any operation, you can enjoy healthy commissions because you now have a mass market selling opportunity. 

To help you bring Heiss™ to market, we’ve packaged everything here for you, including a:

• Downloadable flier for small and large pieces to easily share with your clients
• Link where you can order samples to create inviting displays in your showroom 
• Short, sharable video highlighting the benefits of Heiss™

Let’s take a quick look at how you can earn more commission selling Heiss™ cast aluminum cookware than enameled cast iron.

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! 

As a foodservice operator, understanding your long-term investments (e.g., equipment, smallwares, etc.) can help your overall budget planning. Here at G.E.T., we're experts in alternative material dinnerware, so let's focus on that part of your operation. Many operators invest in dinnerware made from melamine because it’s one of the most durable food-safe materials on the market. 

But how long will your melamine dinnerware actually last before you need to replace it?

The truth is that a few factors play into this answer. And you actually have quite a bit of control over how long your pieces last. We'll tell you why.

All foodservice establishments need drinkware for guests, regardless of the style or volume of service. If you’re a foodservice operator, you may have been faced with the decision of whether to purchase glass or plastic drinkware. But with so many options, the choice can be difficult to navigate or even know where to start.

You have your bottom line to consider, as always, but what other areas of operation might be impacted by the material you choose? Most importantly, how will your decision impact your bottom line beyond the initial investment?

Here at G.E.T., we’re big fans of our customers getting the best bang for their buck, but also finding the perfect product to fit brand and service style needs. We’ve put together some key cost points to consider when deciding between plastic or glass drinkware.

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 get the most out of their purchase. 

But is it really necessary? 

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.

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.

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 at or below 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. 

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 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 restrictive nature of commonly used tile systems for housing food pans.