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Melamine Plates vs. China Plates: Do Your Restaurant Customers Really Care?
Okay, dealer sales reps out there, tell us if you’ve heard this one before: I can’t use melamine plates in my restaurant because my guests expect – demand – china.
A thousand times? A million? Probably more than you can count.
In reality, however, these operators are wron
Help Restaurants Win with Small Dinnerware Upgrades During the Post-Recession Lag
As a seasoned sales rep helping restaurant operators put their best tabletop forward, you’ve likely heard the same excuses time and again from restaurant clients reluctant to upgrade their tableware. Many operators mistakenly think doing so is either too expensive or nota critical fact
Inside the Mind of an Independent Caterer: Lessons Learned and Money Made
After working the nightclub scene in Houston for decades, I moved to sunny San Diego to follow my dream of owning a business. I filled my days with running and growing my own catering company.
By the time I sold it 9 years later, I had learned a lot about what to do,
2018 Display and Serveware Trends for Hotels: From Lobby to Buffet
Savvy hotel operators are always on the lookout for the newest trends because it’s a smart way to differentiate themselves from the competition. When they're successful, whether their property appearance is modern and fashionable or traditional and faux-authentic, guests will:
Be c
7 Ways to Get Your Bar or Restaurant Game Day Ready in 2018
If you operate a bar, sports bar, or casual restaurant, game days offer excellent opportunities to pull in a crowd. And with football, baseball, basketball, hockey, soccer, and more, you’ve got these opportunities throughout the year, so it’s smart to take full advantage.
Your guest
Take Your Catering from Speed Rack to Service in Seconds with Melamine Trays
As a professional caterer, you know that speed is the key to success. The faster you can serve, the more parties you can book, the healthier your company gets. That’s why nearly any professional catering service uses speed racks: you tray up your food on aluminum sheet pans, put it on
5 Risks of Serving Food on Wood Boards, and the Better Choice
No doubt, as a foodservice operator, you’ve likely witnessed the uptrend of using real wood boards to serve food. You’ve surely seen this practice regardless of which segment you work or eat in, whether it’s a restaurant, catering service, hotel, or bar: Wood is everywhere.
Top 5 Ways to Affordably Upgrade Your Tabletop Without Replacing Your Plateware
When you first got into foodservice as a junior manager some ten or so years ago, the world was a different place. The Great Recession was just beginning to peak at us, smartphones were nascent, and full-service casual restaurants like yours still had the lion’s share of the restaurant
2018 Barware Trends for Foodservice
If you’re in the foodservice business, especially as an operator of a casual or full-service restaurant, bar, lounge, or hotel, you know that the marketplace is as crowded as ever, making it a challenge to stand out from competitors.
A great way to stay relevant, earn new customers, a
How (and Why) to Sell Your Foodservice Clients on Faux Wood Serving Trays
Part of being a savvy salesperson is keeping an eye on trends. If you sell in the foodservice space, you have undoubtedly noticed a recent surge in the popularity of wooden boards used as serving trays. Here at G.E.T., we’ve even seen charcuterie suspended from wooden clothespins.
We
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What Customers are Saying...
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Chef Carmine Giuliani
Melia Hotel Mexico City
"It is with great pleasure that I can positively comment on how your product has helped us improve our buffet presentations at the All Inclusive Melia Hotels. Thanks to the durability of the Bugambilia® products we have been able to have our equipment at 100% with a very low cost, despite the fact that they are roughly handled by many people. The excellent presentation provided by these products is a key factor for our clientele."
Chief Ed Kaanehe
Hilton Hawaiian Village
"Bugambilia® is by far the most durable food safe container on the market today. The variety of shapes, sizes, and colors allow us to be creative as well as cost-effective with volume production portion control with salad choices. All the items we carry are heavily used on our banquet events, and we have a ton of banquets. Their strongest point is the fact of wear and tear. I can truly say at this point that we have reached our return on our initial investment."
Simon Liang
Hilton O’Hare
"We love Bugambilia® platters for our buffet display. They are durable, thus cost-effective. They hold temperature well, making it safer for food service."
