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

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 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. 

Topics: For Dealers Banquet Dining Campus Dining Serveware For Restaurants

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 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. 

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

Why NSF Certification is the Most Important Foodservice Credential You've Never Heard Of

Foodservice is all about bringing people together around a table and creating experiences that make people happy. Even though the end result is about as hyper-local as you can get - sitting around a table - a global industry works hard in the background to make these great experiences happen. 

Many of the tabletop items used in commercial foodservice are manufactured overseas, then distributed and sold to American restaurateurs. But America (and Europe, for that matter) has some of the most stringent regulations when it comes to food safety, including the products that are used to make, store, and serve food. So how do we know which companies are making the best products that also live up to American regulatory standards? 

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

Enameled 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: Banquet Dining Campus Dining Dinnerware Serveware 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

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: Banquet Dining Campus Dining Dinnerware Serveware For Restaurants

Enameled 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 enameled 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 enameled cast iron and cast aluminum cookware, how it can affect foodservice operations, and which heat sources are best for these metals.

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

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: For Dealers Banquet Dining Campus Dining Dinnerware Serveware For Restaurants