breast cancer awareness month
(808760 - 2/5 lb)
THE PERFECT BLEND OF BOLD HEAT & CLASSIC FLAVOR
JALAPEÑO PEPPERONI
4 Keys to Building Your Food Service Brand
Why does a business need to invest in branding? Because your brand is what makes dining at your establishment memorable. The entire experience, from the signage to the ambiance, is what sets you apart from the competition and keeps customers coming back.
Think about some of your favorite brands and why you love them. Often, it’s the emotional connection to the brand and how it makes you feel. Over time, this connection and feeling can lead to brand loyalty. Whether you’re building a brand from the ground up or refreshing your existing brand, here are some key things to consider.
1. Visual Identity
First impressions matter, and this is no different when it comes to branding. The visual identity of a business – its logo, color scheme, typography, tagline, etc. all combined should create a cohesive look and feel. In addition, developing a clear mission and/or vision statement can help define your overall purpose and values while guiding your brand’s direction and decisions.
2. Brand Tone & Voice
Your brand tone and voice are like the personality of your business. The type of messaging you use should accurately reflect your brand and be consistent across all customer touchpoints, from your website and social media to your menus and in-person interactions. In a crowded and competitive marketplace, make sure your communication with customers is clear and concise and ultimately speaks to your target audience.
3. Overall Experience
Branding is more than just a logo; it’s the overall guest experience. The furniture, décor, lighting, music and more should align with your brand’s style and help create an inviting atmosphere that customers love. Your staff plays an integral part in your branding, as well. Customer interactions, friendly service and staff attire and appearance all matter and can really differentiate your business from competitors. Remember, a brand is nothing unless you back it up with great products and service.
4.
Consistency is Key
Building a brand requires consistency from everyone involved. Establishing brand standards can help maintain a unified brand across all aspects of your business while also ensuring that each customer receives the same positive experience every time that he or she visits. Consistency not only builds trust and credibility but also keeps your brand top of mind with customers.
Your branding should evolve over time. Even the most successful and well-known brands adapt to current trends, how their customers may be changing and the ever-changing marketplace. Be sure to regularly evaluate your business’ branding and refine it as needed. Don’t be afraid to tap into reviews and feedback from customers during the process, as well.
Beth Keeney, Martin Bros. Marketing Brand Strategist
Celebrate it as early as September all the way through October!
Scott Fadden, Martin Bros. Corporate Chef
Martin Bros. Culinary CHEF SCOTT FADDEN
Oktoberfest Nachos
1 lb McCain Potato Skins (960880)
2 each Johnsonville Ultimate Cheddar Beer Brat – 5x1 – Fully Cooked (916608), heated, sliced
4 oz Beer Cheese Sauce (see recipe)
1/4 cup Diced Tomatoes (380248)
1 Tbsp Green Onion (361010), diced
3 oz Kemps Sour Cream (900540)
PREP | Cut potato skins into small strips. Deep fry until crispy. Place onto a platter. Top with heated and sliced brats and remaining ingredients, serving sour cream on the side.
YIELD | Shareable Plate
Beer Cheese Sauce
32 oz Kraft Heinz Chef Francisco Wisconsin-Style Cheese Soup (943130), thawed
16 oz Heavy Cream
8 oz Beer
PREP | Blend ingredients together. Heat as needed.
YIELD | 14
oktoberfest
POTATO SKINS (960880 – 1/15 LB)
Pre-baked and quick-frozen for fast, easy and reliable preparation. Consistent, uniform size gives effective portion costs and control. Ideal for fryer and oven applications.
ULTIMATE CHEDDAR BEER BRAT – 5X1 (916608 – 2/5 LB)
Fully cooked, premium, coarsely ground pork, cheddar and beer bratwurst sausage in a 5.75-inch beef collagen casing, already browned with grill marks and grilled for superior flavor. Heat and serve.
CHEF FRANCISCO WISCONSIN-STYLE
CHEESE SOUP (943130 – 4/4 lb)
Mild American and sharp cheddar cheeses expertly blended into a creamy sauce seasoned with parsley and garlic and featuring bacon, green bell pepper, celery and onion
oktoberfest Appetizer Sampler
(
(
Ideal for bread baskets, appetizers and entrée sides. Serve with fun toppings or an array of different dipping sauces.
BREWPUB STYLE MUSTARD SAUCE (562170 – 2/1 gal)
2 each Johnsonville Ultimate Cheddar Beer Brat – 5x1 (916608)
2 each Johnsonville Ultimate Brat –5x1 (914670)
2 each Johnsonville Ultimate Philly Cheese Sausage – 5x1 (808640)
2 each Wampler’s Mango Habanero Sausage – 4 oz (808910)
2 each Mini Chicken Schnitzels (see Chicken Schnitzel recipe on page 12 and cut chicken breast into thirds)
3 oz Smithfield Eckrich Black Forest Ham (934070)
5-7 each J&J Bavarian Bakery Soft Pretzel Sticks (942280)
3 oz Kraft Heinz Yellow Mustard (561250)
3 oz Kraft Heinz Grey Poupon Dijon Mustard (560210)
3 oz Ken’s Brewpub Style Mustard Sauce (562170)
4 oz Beer Cheese Sauce (see recipe on page 4)
PREP | Cook and slice brats/sausages. Place onto platter with mini chicken schnitzels, ham, heated pretzel sticks and dipping sauces.
YIELD | Shareable Appetizer
Cost $16.51 Sell $38.99 potential profit $22.48
MANGO HABANERO SAUSAGE – 4 OZ (808910 – 1/10 lb)
Spicy and sweet! Made from the highestquality cuts of pork, stuffed in a natural casing and vacuum packed for freshness.
ULTIMATE BRAT – 5X1 (914670 – 2/5 lb)
Fully cooked, premium, coarsely ground pork bratwurst sausage in a 5.75-inch beef collagen casing, already browned with grill marks and grilled for superior flavor. Heat and serve.
ULTIMATE PHILLY CHEESE SAUSAGE – 5X1 (808640 – 2/5 lb)
Fully cooked, premium, coarsely ground pork sausage with red and green bell peppers, onion and creamy provolone cheese in a 5.75-inch collagen casing. Prebrowned with grill marks for superior flavor. Heat and serve.
YELLOW MUSTARD (561250 – 6/104 oz)
ECKRICH BLACK FOREST HAM
934070 – 2/8 lb)
Flammkuchen
1 each General Mills Bonici Parbaked Flatbread – 6x13 (945168)
3 oz Alouette Spreadable Creme Fraiche (90580925)
3 oz Foremost 1950 127 Shredded Whole Milk Mozzarella Cheese (906920)
4 slices Rangeline Double Smoked Bacon – 10/12 (809020), cooked, chopped
1 oz Red Onion (361110), sliced
2 Tbsp Green Onion (361010), diced
PREP | Preheat oven to 425°F. Spread creme fraiche onto flatbread. Top with remaining ingredients. Bake until cheese is melted and slightly dark.
YIELD | Shareable Plate
BONICI PARBAKED FLATBREAD – 6X13 (945168 – 80/4 oz)
This natural-edge flatbread crust delivers a light and flaky texture with an artisanal flair. Performs well in impinger, convection and deck ovens.
REBATE
Save up to $300! Offer valid through 8/31/2025. Ask your Martin Bros. representative for more information.
DOUBLE SMOKED BACON – 10/12 (809020 – 1/15 lb)
An excellent option from UniPro Foodservice with the flavor, quality and consistency you can trust.
Flammkuchen
Did You Know?
Flammkuchen, also known as “flame cake,” is a traditional dish from the border area between France and Germany. This thin-crusted tart or flatbread is typically topped with creme fraiche, thinly sliced onions and small strips or cubes of cured pork belly.
Oktoberfest Flatbread
Fadden, Martin Bros. Corporate Chef
Martin Bros. Culinary
CHEF SCOTT FADDEN
Bavarian pretzels
J&J Snack Foods Bavarian Bakery Soft Pretzel Sticks (942280 – 72/2.4 oz)
J&J Snack Foods Bavarian Bakery Soft Pretzel Twists (952040 – 40/7 oz)
J&J Snack Foods Bavarian Bakery Super Jumbo Soft Pretzel Twist (969930 – 9/24 oz)
ConAgra Award Cuisine Cheddar Cheese Sauce (430250 – 6/#10)
Walker’s Spinach Artichoke Dip (906118 – 2/5 lb)
Did You Know?
Bavarian pretzels are also called brezeln or brezen, which are German/ Bavarian/Austrian words for pretzels. Not just a snack, they are a symbol of faith, craftmanship and cultural pride. They have been used as a religious emblem and a sign of good luck. No Oktoberfest is complete without them! They are so fun and easy to serve and eat … they could even take a spot on your regular menu! With traditional sauces or unique and on-trend sauces, make them savory or sweet, and they are sure to be a favorite! Choose from regular-size sticks/twists or the 24 oz. jumbo twist that will get people’s heads turning as you deliver it to the table!
Creamy German Potato Sausage Soup
4 lb Kraft Heinz Chef Francisco Cream of Potato Soup (906048), thawed
1/2 gal Whole Milk
1 qt Michael Simply Potatoes Southern Style Diced Potatoes (361548)
2 cups Diced Yellow Onions (380718)
1 cup Carrots, diced (360280)
2 Tbsp Rema Cortona Pomace Olive Oil (357476)
2 Tbsp Minced Garlic (391021)
2 lb Wampler’s Onion Sausage (802220), cooked, sliced
12 oz Rangeline Double Smoked Bacon – 10/12 (809020), cooked, chopped
1 Tbsp Black Pepper As needed Parsley (361160), chopped As needed Rotella’s Oval Rye Bread (986480)
PREP | Pour soup into small stock pot. Add milk and potatoes. Bring to a simmer. Sauté onions and carrots in olive oil until translucent. Add garlic. Continue to sauté for an additional minute. Add to soup. Add sausage, bacon and black pepper. Garnish with parsley. Serve with rye bread.
YIELD | 14
4 lb Kraft Heinz Chef Francisco Old Fashioned Bean with Ham Soup (943300), thawed
1 qt Water
1 qt ConAgra Angela Mia Fire Roasted Diced Tomatoes (551920)
1-1/2 cup Diced Red Onion (380381)
2 Tbsp Rema Cortona Pomace Olive Oil (357476)
3 cups Kale (361440), chopped As needed Rotella’s Oval Rye Bread (986480)
PREP | Heat soup and water in a stock pot. Sauté onions with olive oil until tender. Add to the soup. Add tomatoes with the juice and kale to the soup. Simmer for 10 minutes. Stir occasionally. Serve with rye bread.
YIELD | 12
Hearty Bean Soup
Chicken Schnitzel
4 each Wayne Farms Platinum Harvest Boneless Skinless Marinated Chicken Breast –5 oz (977410)
As needed Flour
2 tsp Salt
2 tsp Pepper
1 Tbsp McCormick Granulated Garlic (472331)
2 each Eggs, whisked
As needed Sugar Foods Highland Market Merit Breadcrumbs (415638)
1 each Lemon (376111), wedge
PREP | Place chicken breast between parchment paper or plastic wrap. Flatten with meat mallet until approximately 1/4 inch thick. Set up three pans for breading. In first pan, stir together flour, salt, pepper and garlic. In second pan, whisk eggs. In third pan, put breadcrumbs. Lightly salt and pepper chicken before breading. Dredge chicken in flour mixture, dip into eggs, let excess eggs run off, place into breadcrumbs and press breadcrumbs on. Place onto tray with parchment paper. Hold in cooler until ready to cook. (You can hold for 24 hours. Note: The longer you hold over 24 hours, the darker they cook up.) To cook, pan fry or deep fry until golden brown and internal temperature reaches 165°F.
YIELD | 4
Red Cabbage
8 cups Shredded Red Cabbage (380253)
1/4 cup Butter
2 cups Diced Yellow Onions (380718)
2 cups Granny Smith Apples (370750), peeled, diced
1 cup Knouse Musselman’s Apple Cider Vinegar (640000)
1 cup Water
1/4 cup Sugar
1 Tbsp McCormick Ground Cloves (472281)
As needed Salt
As needed Pepper
PREP | Melt butter over medium-high heat. Add onions and apples. Sauté for 5 minutes. Add remaining ingredients. Bring to a simmer. Simmer for approximately 1 hour. Adjust salt and pepper to taste. Stir occasionally. Heat before serving. Hold in cooler for up to 5 days.
YIELD | 4-6
Cheese Spaetzle
3 lb Marzetti Spaetzle (983770), prepared
1/2 cup Butter
2-3 cups Heavy Cream
3 cups Yellow Onion (361077), thinly sliced, caramelized
3 cups Feather Shredded Swiss Cheese (903768)
As needed Salt
As needed Pepper
PREP | Melt butter over medium-high heat. Add prepared spaetzle. Sauté for a few minutes. Add heavy cream and caramelized onions. Bring to a simmer. Add cheese. Adjust to desired creaminess with more heavy cream and cheese. Season with salt and pepper.
YIELD | 12
Jalapeño Popper Brat
Jalapeno Popper Brat
1 each Kern Jalapeño Cheddar Sausage – 4x1 (808730), cooked
1 each Rotella’s Hinge Sliced Brat Bun (966265)
2 oz Walker’s Jalapeño Popper Dip (905918), heated
1 slice Rangeline Double Smoked Bacon – 10/12 (809020), cooked, chopped
1 oz Jalapeños (361280), small diced
5 oz Lamb Weston Seasoned Seashore-Style Tater Puffs (968160), prepared
PREP | Build brat, serving with tater puffs. YIELD | 1
SEASONED SEASHORE-STYLE TATER PUFFS (968160 – 6/5 lb)
Classic bite-sized tots that portion perfectly, stay hotter longer and can be topped and loaded, baked or fried. Lightly seasoned with garlic, cracked pepper and sea salt.
Pork Hock
1 each Hormel Café H Pork Ossobuco (345608)
1/2 cup Ventura Hidden Valley Golden Honey Mustard Dressing (630471)
PREP | Preheat oven to 400°F. Thaw, rinse and pat dry ossobuco. Deep fry at 350°F for 2-3 minutes. Place on a baking sheet. Brush with honey mustard. Roast until glaze starts to caramelize and internal temperature is 165°F, approximately 7 minutes.
YIELD | Shareable Plate
Kraut
3 cups Kaiser Sauerkraut (610560)
1/4 cup Rema Cortona Pomace Olive Oil (357476)
1 cup Diced Yellow Onions (380718)
1 cup Granny Smith Apples (370750), peeled, diced
1 tsp Custom Culinary Gold Label Beef Base (908028)
1 cup Water
1 Tbsp McCormick Whole Caraway Seed (472451)
1 tsp McCormick Ground Coriander (472941)
1 tsp McCormick Ground Cumin (472291)
PREP | Place stock pot over medium-high heat. Add olive oil, onions and apples. Sauté for approximately 5 minutes. Add and mix remaining ingredients. Simmer for 30 minutes.
YIELD | 4 Shareable Plates
Fried Potatoes
2 lb Michael Simply Potatoes Sliced Potatoes (361528)
1/4 cup Butter
1/4 cup Rema Cortona Pomace Olive Oil (357476)
1 Tbsp Salt
1 Tbsp Pepper
PREP | Melt butter in a pan. Add oil. Sauté potatoes. Season with salt and pepper.
YIELD | 4 Shareable Plates
Cucumber N Onion Salad
1 cup Mrs. Gerry’s Cucumber ‘N’ Onion Salad (348165), drained
As needed Sour Cream As needed Baby Dill (391088)
PREP | Serve salad topped with sour cream and dill.
YIELD | 1 Shareable Plate
Pork Hock with Kraut, Fried Potatoes & Cucumber ‘N’ Onion Salad
CUCUMBER ‘N’ ONION SALAD (348165 – 2/5 lb)
Fresh crinkle-cut cucumber and onions combined with black pepper and celery seed in a tangy vinaigrette dressing.
Post your Special!
Try our new pork hock! #oktoberfest #kraut #pork
CAFÉ H PORK OSSOBUCO (345608 – 6/2 piece)
This fully cooked, towering pork ossobuco is marinated in select Italian herbs, olive oil, spices and white wine and then slow cooked for a fall-off-the-bone eating experience.
HIDDEN VALLEY GOLDEN HONEY MUSTARD DRESSING (630471 – 1/1 gal)
A blend of Dijon and whole grain mustard coupled with smooth, sweet honey. The perfect balance of mustard and honey.
GOLD LABEL BEEF BASE (908028 – 6/1 lb)
A beef paste easily reconstituted with boiling water. Ideal for adding rich, meaty flavors to sauces, soups and other signature dishes.
WHOLE CARAWAY SEED (472451 – 1/16 oz)
A sweet yet slightly biting flavor.
GROUND CORIANDER (472941 – 1/14 oz)
A minty, sweet and citrus-like flavor.
GROUND CUMIN
(472291 – 1/14 oz)
A distinctive flavor profile characterized by a strong, earthy, musty flavor.
Brat
2 each Kern Bacon Cheddar Sausage – 4x1 (808720)
PREP | Cook as directed.
YIELD | 1
Sauerkraut
32 oz Kaiser Sauerkraut (with juice) (610560)
1/4 cup Rema Cortona Pomace Olive Oil (357476)
1-1/2 cups Diced Yellow Onions (380718)
1-1/2 cups Granny Smith Apples (370750), peeled, diced
2 Tbsp Sugar
2 Tbsp McCormick Whole Caraway Seed (472451)
1 tsp Custom Culinary Gold Label Beef Base (908028)
1 cup Water
PREP | Place stock pot over medium-high heat. Add olive oil, onions and apples. Sauté for approximately 5 minutes. Add and mix remaining ingredients. Simmer for 30 minutes.
YIELD | 8
Bacon Onion Potatoes
3 lb Michael Simply Potatoes Diced Skin-On Red Skin Potatoes (361558)
1 lb Rangeline Double Smoked Bacon – 10/12 (809020), diced
3 cups Diced Yellow Onions (380718)
1/2 cup Butter
1/4 cup Rema Cortona Pomace Olive Oil (357476)
2 tsp Salt
1 Tbsp Pepper
PREP | Start cooking bacon in a pan for a couple minutes. Add onions. Sauté 3-4 minutes. Add butter, olive oil and potatoes. Cook until potatoes are tender. Season with salt and pepper
YIELD | 8
Sauerkraut Brat with Bacon Onion Potatoes
October is Breast Cancer Awareness Month! Raise awareness and support the cause with some amazing, sweet pink treats! They make perfect LTOs! You could even charge a bit more and donate part of your profits to a Breast Cancer Organization.
Think Pink Apple Strudel Sticks
12 each General Mills Pillsbury Apple Strudel Sticks (987300) 1/2 cup General Mills Gold Medal Vanilla Creme Icing (402090) As needed Pink Food Coloring
PREP | Bake strudel sticks as directed. Color icing with pink food coloring. Decorate. YIELD | Varies
PILLSBURY APPLE STRUDEL STICKS (987300 – 96/2.75 oz) Made with puff pastry dough and a sweet apple filling.
(402090 – 2/11 lb)
Shelf stable, light and airy, providing a smooth texture with rich, vanilla flavor.
GOLD MEDAL VANILLA CREME ICING
crust
2 cups Sugar Foods Highland Market Merit Graham Cracker Crumbs (415818)
1/2 cup Butter, melted
2 Tbsp Sugar
PREP | Preheat oven to 350°F. Mix together graham cracker crumbs, melted butter and sugar. Bake for 10 minutes. Completely cool before filling.
YIELD | 12
filling
5 cups Kraft Heinz Jell-O Cheesecake Filling Mix (712610)
6 cups Heavy Cream
1 cup Buttermilk
1-1/2 cups Knouse Highland Market Merit Strawberry Pie Filling (754610)
2 cups Strawberries (377618), sliced
PREP | In a mixer with a whisk, mix heavy cream, buttermilk and cheesecake filling mix until fluffy and forms peaks. Fold in strawberry pie filling and strawberries. Pour into graham cracker crust. Smooth top. Chill for minimum of 4 hours.
YIELD | 12
garnish
As needed Rich’s On Top Whipped Topping (965380)
PREP | Garnish with whipped topping.
YIELD | Varies
ON TOP WHIPPED TOPPING (965380 – 12/16 OZ)
Pre-whipped topping made with a combination of dairy and non-dairy ingredients for non-dairy stability and the taste of real cream. Packaged in pastry bags with decorator tips and easy-open seals.
Pink
Strawberry Shortcake Trifles
1 slice Sara Lee Strawberry Angel Food Bundt Cake (965965), cut into bite-size pieces 1/2 cup Strawberries (377618), sliced
As needed Rich’s On Top Whipped Topping (965380)
PREP | Layer ingredients. You can macerate the strawberries by adding sugar and letting them sit, which will make them more glossy and sweeter.
YIELD | 12
STRAWBERRY ANGEL FOOD BUNDT CAKE (965965 – 6/8 in)
ON TOP WHIPPED TOPPING (965380 – 12/16 oz)
Pre-whipped topping made with a combination of dairy and non-dairy ingredients for non-dairy stability and the taste of real cream. Packaged in pastry bags with decorator tips and easy-open seals.
StrawberryShortcake Trifles
76% of social media users say social content influenced a purchase decision; this jumps to 90% when just looking at Gen Z consumers.
(Source: Sprout)
Martin Bros. Distributing
TAKING HEAT SOMEWHERE SWEET.
FONTANINI ® Hot Honey Sliced Sausage
Introducing a product, full of wondrous, on-trend flavor and hand-crafted quality. This bold, fully-cooked hot honey sausage brings heat, sweet and intrigue to any pie. Because pizza is already incredible. Let’s take it a step beyond.
Register and find more info at martinbros.com/events
Most Martin Bros. webinars and events are FREE and can earn you CEUs.
Aug 13
Your Dish, Your Story: Mastering Personal Plating & Social Media
Explore ways to tell your culinary story through innovative plating techniques and captivate social media audiences.
Presenter: Martin Bros. Culinary & Marketing
Eligible for one general hour of continuing education for Certified Dietary Managers by CBDM.
Audience: Everyone
PINK NITRILE GLOVES
Thinsense™ is an innovative new brand you can trust for performance, comfort and value! Thin sense™ Nitrile gloves are the latest generation of nitrile gloves. At the thinnest nitrile formulation available in the market, thinsense™ performs with exceptional strength to task as higher weight nitrile gloves to provide superior market differentiation and value.
Giving Back wi Pink Glo s
FoodHandler® is a proud partner of the Breast Cancer Research Foundation® . BCRF’s mission is to advance the world’s most promising research to eradicate breast cancer. For more information about BCRF, visit bcrf.org
(051610 - 2/250
(051620 - 2/250 ct)
(051630 - 2/250 ct)
(051640 - 2/250 ct)
