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TH ISSUE | SPRING | 2010

The Conveyor

THE NEWSLETTER OF LINTON’S MANAGED SERVICES

Exceeding our Goals 6th Annual Goals for Giving On March 21st The Linton’s Lightning and the Philadelphia Legends took to the ice, joining the community in support of The 6th Annual Goals for Giving Benefit. The event raised over $33,000.00 surpassing projected expectations. This was in large part to all the generous advertisers and participants.

Chris Dunton President of Linton’s, Brian Propp former Flyer and John Scheck (pictured below left) champion this event to make it the success that it is. Thanks to the indispensable work of the Linton’s Corporate staff with their leadership of game events of raffle baskets, chuck a puck and 50/50 added to our remarkable goal. Frank Guthridge, NHS Foundation Executive assistance and support was invaluable The funds raised will go to providing a computer lab for the NHS Human Services

I N T HIS I SSUE : th

PAGE ONE: 6 Annual Goals for Giving PAGE TWO: Emergency Preparedness PAGE THREE: 5 Ways to Add Flavor to your BBQ PAGE FOUR: Linton’s Ordering & Resource Website

gets an update.

Parkside- Frankford clinic. The computer lab will be used for job search activities, resume preparation and computer literacy skills. An exhibition game proceeded with the Fearless Flyers. This organization gives kids with developmental disabilities the opportunity to play organized hockey. Goals for Giving donated $2500.00 to the program which we help to pay for needed ice time.


PLANNING “A good plan vigorously executed right now is far better than a perfect plan executed next week.” -George S. Patton

WHAT’S NEW Mindy Filipczak has been promoted to the Food Service Director at NW Academy. We’d like to welcome Ken Erickson who will be assuming the Food Service Director position for the Eastern Shore Community Health Center. Linton’s Delco Meal Service Center will be providing service starting in May to the 400 students at Folk Arts-Cultural Treasure Charter School located in Philadelphia. Linton’s Managed Services has been awarded the contract for the Wissahickon Charter School.

Well Done to our 90+ Operational Standards Review Units this quarter. Thomas B. Finan North Central Secure Gateway Foundation MinSec Scranton Woodhaven Center PA Child Care HMS

MinSec Luzerne Upper Shore ICS Riverview MinSec Hazelton Eastern Shore

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Ways to Add Flavor to the BBQ

Summer conjures up visions of family and friends enjoying time together over a meal cooked out of doors. But grilling includes cooking not only meats but vegetables, fruit and even breads. Grilled foods can be delicious and nutritious without heavy calorie laden sauces.

Begin by adding a marinade or rub to your meat for extra flavor not extra calories. The marinade helps tenderize tough muscle fibers while sealing in moisture. Your marinade should include an acid such as vinegar, wine, citrus juice, or yogurt; flavor builders which include olive oil, Dijon mustard, honey, fresh ginger, chipotle peppers or soy sauce; and accents including fresh or dried herbs, cayenne or curry powder. But hold off on the salt. Salt can pull moisture out of the food. Here are a few suggestions from Chef Tyler Florence of the Food Network. The Chameleon: (pork, chicken, beef) ½ c balsamic vinegar, 2 Tbsp Dijon mustard, 2 cloves garlic, chopped and 2 Tbsp Chopped fresh rosemary. The Eastern Express: (salmon, tuna, pork) ½ c rice wine vinegar, 1 c low-sodium soy sauce, 2 Tbsp fresh grated ginger, 2 Tbsp brown sugar. For a rub: rub a tri-tip steak with salt, pepper, garlic salt, onion powder and cayenne. Grill the steak over medium heat until lightly charred on the outside and pink throughout, about 10 minutes per side. For vegetables toss zucchini slices, asparagus, onion slices, eggplant planks in olive oil, salt and pepper. Grill until lightly charred. Serve as is or add to cooked bowtie pasta, and grated Parmesan. And don’t forget dessert. Grill slices of pineapple until nicely caramelized. Top each slice with a scoop of vanilla ice cream and a drizzle of melted dark chocolate.

Enjoy summer meals prepared on the grill which are full of flavors you can create to your own taste. Your grill can become one of you most versatile cooking tools and you the master of the grill.

Cook This, Not That by David Zinczenko and Matt Goulding Kay Leigh, RD, LDN Linton’s Managed Services


Preparedness A PLAN TO FOR ANY EMERGENCY Emergency preparedness planning is an important part of a comprehensive workplace safety program. Taking proactive steps can reduce the social and economic costs of emergencies, crises, and disasters. An effective response during an emergency depends on the quality of planning and training that occurs before a situation arises. Recently, Linton’s Managed Services has implemented an Emergency Readiness Plan. This plan has been developed specifically for the foodservice operation and will contain many quick answers to problems that may arise in an emergency. Foodservice Directors will use this resource to develop an emergency readiness plan to meet the needs of their foodservice operation. This plan will be consistent with the facility’s policies and procedures and will be in place beginning May 16, 2010. The Emergency Readiness Plan will identify the names and contact information of the individuals who are responsible for the various

aspects of the foodservice. This will provide a coordinated, cohesive approach to manage an emergency. The plan includes emergency operating procedures for all types of emergencies that could impact the food service operation. A crucial element of successful emergency management is teaching the individuals involved the components of the plan. Regularly scheduled education will be presented to provide employees with information and develop preparedness skills. Mock emergency drills will be conducted which can enhance employees’ response during an actual emergency. The individualized foodservice emergency readiness plan is an ongoing process as the content will be updated on a routine basis to ensure accurate information is available. The completed plan will be available at a common location within each of our foodservice operation. Because emergencies can come without warning, Linton’s is taking every precaution to ensure it is prepared.

W Congratulations to Tom Lawrence who has been promoted to District Manager for the Community Corrections while Dave Powell will be directing the Meal Service Centers.

Great big Thanks to our Pathway students Luke Eppehimer, Emmett Obdo & Drew O’Brien for the great work this year in our Community Works Program at the Montco Meal Service Center. The Richard Allen Preparatory Charter School has been awarded their food service program to Linton’s Managed Services.

Linton’s Managed Services associates dedication during this winters snow storms was recognized by our various clients.


Linton’s Managed Services has improved their ordering website for our Group Home clients. The recent enhancements include the addition of pictures for a good number of our 700 items, a search option, the ability to view current totals for budgetary purposes and the choice to reorder a previous order. A majority of locations have started to use the newly improved site and the feedback is very favorable. Placing orders takes less time and lets the staff concentrate on their consumers needs.

2947 Felton Road East Norriton, PA 19401-1345 www.lintons1.com


2010 Conveyor Spring