Dish! - 2014 Issue 9

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FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2014 • ISSUE 9

RACK OF PORK 3 WAYS Boosting Sales with Seasonal Items Smart Foods for Brain Health

Comfort isCalling ANSWER WITH POT ROAST

Chef’s Selections Choice Shoulder Clod 910780 – 1/10 lb

Turkey Pot Roast 910778 – 2/6 lb

Select Bottom Round 349194 – 2/8-10 lb

Made from whole muscle turkey thigh meat for the best dark meat, tender texture and traditional pot roast appearance.

Lean option, with less fat than traditional beef pot roast.

MARTIN BROS. DISTRIBUTING

Hibernating for Hearty Foods

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1 INGREDIENT 3 WAYS Farmland DURoC Rack of Pork

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CULINARY CONCEPTS

MARKETING MANAGER Sara Kies

Farmland DURoC Rack of Pork

VENDOR MARKETING COORDINATOR Krystle Kettman

4 Smart Foods for Brain Health

Smart Foods SENIOR LIVING

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Continuing Education & Seasonal Menu Ideas

14 MEDICAL SUPPLIES Surviving & Thriving: Aligning with ACOs

CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Rod Stewart, Natalea Koehn, Roxanne Hassman DIETITIANS Julie Halfpop, Chris Timmons, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Stacy Mason C-STORE & RETAIL SPECIALISTS Ken Stoner, Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace, Patrick Mann

15 CONVENIENCE

MEDICAL SUPPLIES SPECIALISTS Tim Glenn, Deb Elings, Becky Eighmey

Boosting Sales with Seasonal Items

Smoothie Success

Smoothies for Breakfast & A La Carte

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MANAGING EDITOR

MERCHANDISING MANAGER Jennifer Meinders

1 INGREDIENT 3 WAYS

16 SCHOOLS

Krystle Kettman DIRECTOR OF MARKETING & MERCHANDISING Diane Chandler

Prime Rib, BBQ Ribs, Pecan Crusted Chicken & More

10 HEALTH & WELLNESS 12

Especially in the Midwest, everyone’s getting ready to hibernate like bears for the next few months. Sweaters, blankets, fireplaces… and more time indoors. For many people, though, hibernation means hibernating from their own kitchens. Get ready to feed all your hungry patrons (dining in or carrying out) the hearty foods they’ll be craving by taking a look at these articles, items, recipes and rebates!

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EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith

HOT DISH!

GRAPHIC DESIGNERS Jeff Sadler, Allyn Slack, Rob Swiatly, Sara Kies, Angie Dark, Brittany Skellenger

Sweet Potatoes, Business Buzz & Rebates

PHOTOGRAPHY Rob Swiatly

21 EQUIPMENT & SUPPLIES

INTERACTIVE DESIGN SPECIALIST Bill Pendry

Disinfectants, Ambiance & Keeping Your Establishment Clean

Seeking Sweet

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Comfort

Rusettes Cottage Fries (960910 – 6/5 lb)

PRIME RIB

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Preheat oven to 450°F. Pull ribeye from cooler. Remove plastic. Let blood drain.

Trim any unwanted fat, but make sure to leave a good amount to ensure tenderness, juiciness and flavor.

Decide on seasoning. You can make a wet rub or a dry blended seasoning (rub with olive oil before seasoning with a dry blend). You can also place onions, carrots and celery under or on top.

Place on a roasting rack in a pan. Do NOT add water to the pan. The natural juices will be just perfect.

Place in 450°F oven uncovered for 10-15 minutes. Drop temperature to 275°F. Continue to roast until desired internal temperature is reached.

Let rest at room temperature for at least 10 minutes. You can tent with foil, but do NOT seal.

Serve 12 oz with au jus, Grey Poupon Rouge Sauce, a salad and a starch.

Martin Bros. Chef Scott Fadden recommends a 120˚F internal temperature for a nice rare!

Choice Lip-On Beef Ribeye

(903080 – 4/15 lb up) (902860 – 5/15 lb down)

Select Lip-On Beef Ribeye (902870 – 5/15 lb down)

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Grey Po u p on Ro ug e S auc e

Mix 2 cups so 2 cups may ur cream , on 1 cup N E W naise and K raft Gre Poupon R ouge (5 61 y 73 0) .

CULINARY CONCEPTS

BBQ RIBS 1.

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Preheat oven to 300-325°F. Pull membrane off back of ribs.

Pour liquid smoke (561551) into spray bottle. Lightly spray with liquid smoke.

Sprinkle with house-made or ready-to-use rub.

Place in hotel pan that has approximately 1/4 inch of water. Cover with foil.

Bake for 2 hours. Check tenderness. If need to cook longer, check every 20 minutes until tenderness you want is reached.

Pull from oven, cool and cut into serving portions.

When ready to serve, place on broiler, brush with favorite barbecue sauce and broil until starts to caramelize.

Try Lawry’s Mem phis Style Barbecue Ru b – 470001 or Chipotle C innamon Rub – 47002 1!

Skinless

(15/2.5 lb ave – 934050)

St. Louis Style (10/2.5-3 lb – 934060)

Skin-On

(1.5-1.75 lb – 915310 – 1/30 lb ave, 1.75-2 lb – 914310 – 1/30 lb ave or 2-2.25 lb – 915400 – 1/30 lb ave)

Extra Tender Exact Rack St. Louis Style

(14/2.25 lb – 914580 or 12/2.5 lb – 911310)

Loaded Fresh Green Beans

Featuring NEW Bix Quality Cut Trimmed & Washed Green Beans (380560 – 2/5 lb).

RoastWorks Baby Bakers (963050 – 6/2.5 lb)

Country Style Boneless Ribs (900560 – 76/2.5 oz)

Smokehouse 220 Honey Bourbon BBQ Sauce (631820 – 2/1 gal)

2014 ISSUE 9

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CULINARY CONCEPTS

PECAN CRUSTED CHICKEN WITH HONEY ORANGE SAUCE SERVES 4 CHICKEN 4 each

Wayne Farms Platinum Harvest Marinated Boneless Skinless Chicken Breast – 6 oz (977420)

PECAN CRUST 1 cup 1 cup 1 Tbsp 1 tsp 1 tsp 2 tsp

Azar Pecan Pieces (462068), finely chopped UniPro Marquis Breadcrumbs (415638) McCormick Parsley Flakes (472501) Salt McCormick Black Pepper McCormick Basil Leaves (472151 or 472792)

Mix all ingredients together.

HONEY ORANGE SAUCE 1 cup 1 cup

UniPro Marquis Honey (757300) Lyons Orange Juice (734418)

Reduce ingredients in half over medium heat.

TO MAKE Make an egg wash mixture with 4 oz Sunny Fresh Liquid Egg Product with Citric Acid ESL (975098 or 975219) and 2 oz milk. Dip each chicken breast into egg wash and then into crust; place on baking sheet lined with parchment paper; let sit for 15 minutes. Pan fry or brown on a flat top or in a skillet before baking. To finish, spoon Honey Orange Sauce over top. Serve with two sides.

COST $ 4.6 9 SELL AT $12 .99

POTENTIA L PROFIT* $ 8.30

*Potential profits are based on average prices and serving sizes.

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CULINARY CONCEPTS

SMOKED SAUSAGE WELLINGTON SERVES 4 3 each 3 each 3/4 lb 2 tsp 1 Tbsp 1 each 2 Tbsp

Hillshire Farm Endless Black Oak Smoked Sausage (910000) 4 in sections, halved lengthwise Baker Boy Puff Pastry Dough – 5x5 in (989990) Monterey Medium White Mushrooms (360930), chopped Wholesale Minced/Chopped Garlic in Water (391020) Red Pepper (361251 or 361250), small diced Capital City Medium Yellow Onion, small diced Butter

1. Melt butter in sauce pan. Add mushrooms, garlic, red pepper and onions; saute until vegetables tender and reduced. (The liquid should evaporate, and you should end up with a chunky paste.)

2. Make an egg wash mixture with 4 oz Sunny Fresh Liquid Egg Product with Citric Acid ESL (975098 or 975219) and 2 oz milk.

3. On flat surface, lay out thawed pastries. Place sectioned, halved sausage and mushroom paste in middles, fold and seal, brushing seams with egg wash to make the seal.

4. Place on baking sheet. Brush with egg wash.

5. Bake in a 400°F oven until golden brown and internal temperature reaches 165°F, approximately 20-25 minutes.

6. Serve with a salad and a starch.

COST $ 2.6 9 SELL AT $10 .99

POTENTIA L PROFIT* $ 8.03

Hillshire Farm Endless Black Oak Smoked Sausage (910000 – 1/11 lb)

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CULINARY CONCEPTS

BUFFALO BLUE SAUSAGE POTATO SOUP COST $1.59 SELL AT $ 4 .99

POTENTIA L PROFIT* $ 3.40 Chef’s Craft Gourmet Buffalo Blue Cheese Chicken Sausage (560480 – 4/1 gal)

Frank’s RedHot Buffalo Wings Sauce (560480 – 4/1 gal)

Taylor Farms Fresh Parsley (361160 – 4/1 lb)

Chef Francisco Potato with Bacon Soup (943230 – 4/4 lb)

CHICKEN SAUSAGE (1/12 lb) Buffalo Blue Cheese (90596567) Jamaican Jerk (90596568) Tomato Mozzarella Basil (90596566) Italian Mozzarella (90596570) Maple Cinnamon Apple (90596569)

COST $ 2.61 SELL AT $7.

99

POTENTIA L PROFIT* $ 5.38

REBATE: SAVE UP TO $250! $5 PER CASE. OFFER VALID THROUGH 11/30/2014. ASK YOUR MARTIN BROS. REPRESENTATIVE FOR MORE INFORMATION.

JAMAICAN JERK BBQ BOWL SERVES 4 1 each 4 oz 3 oz 1 oz 1 oz 1 Tbsp

Wayne Farms Chef’s Craft Gourmet Jamaican Jerk Chicken Sausage (90596568), cooked, sliced Lamb Weston Rusettes Cottage Fries (960910), baked or fried Ventura Smokehouse 220 Sweet & Spicy Barbecue Sauce (631800) Shredded Cheddar Cheese Sour Cream C.H. Robinson Taylor Farms Green Onion (361010), sliced

Toss together sausage, fries and barbecue sauce. Top with remaining ingredients. *Potential profits are based on average prices and serving sizes.

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CULINARY CONCEPTS

DUCHESS POTATOES 2-1/2 lb 1/4 cup 4 Tbsp 2 each 2 Tbsp 1/4 tsp

Wholesale Yukon Gold Potatoes (361880 or 361876) Heavy Cream Butter Egg Yolks Grated Parmesan Cheese McCormick Ground Nutmeg (472391)

Diced Ham (915190 – 2/5 lb)

Peel, cube and boil potatoes until tender. Drain. Add remaining ingredients. Mix until smooth. Pipe onto sheet pan. Bake at 425°F until tops are lightly browned.

LOADED SCALLOPED POTATOES 1 box 26 oz 1 cup 1/2 cup 1-1/2 lb

Basic American Classic Casserole Scalloped Potatoes, prepared (602690) Shredded Cheddar Cheese Kemps Sour Cream (900540) C.H. Robinson Green Onion, diced (361010) Farmland Smoked Diced Ham – 1/4 in (915190)

Top prepared potatoes with cheese. Heat in oven or under salamander until cheese is melted. Top with remaining ingredients before serving.

Classic Casserole Scalloped Potatoes (602690 – 6/2.25 lb)

Featured Rebates Earn up to $300

Save $5 per case

Golden Velvet Yellow Cheese Spread Loaf (340544 – 6/5 lb) Extra Melt White Process American Cheese Loaf (900020 – 6/5 lb) Alfredo Sauce Pouch (502568 – 6/64 oz) Offer valid through 10/31/2014.

Balsamic Vinegar Glaze (422190 – 12/5.1 oz) Tri-Color Quinoa (601430 – 2/5 lb) Offer valid through 10/31/2014.

2014 ISSUE 9

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WAYS Rack of Pork (934040 – 6-3 lb ave)

Legendary pork. Starts with a superior line of hogs that have been bred and raised to the most exacting standards. The very best of the best cuts are then carefully selected.

The result is the highest-quality, most flavorful pork you can serve your customers.

Asparagus

Standard – 360050 or Large – 360090 11 lb

Roman Style Artichoke Hearts with Stems 601440 – 2/3 kg

Yellow Squash 5 lb – 361451 or 20 lb ave – 361450

Balsamic Honey Glazed Pork Chop Topped With Cippolini Onions Ultimate Potatoes

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1 Cippolini Onions in Balsamic Vinegar 601450 – 2/3 kg

1 I N G R E D I E N T • 3 WAYS Autumn Basket Ecru Napkins - 2 ply (Dinner - 15x17 in - 1/8 fold - 343525 or Beverage - 10x10 in - 1/4 fold - 343527)

Flav-R-Pac Grande Classics Nantucket Island Blend Vegetables

(963020 – 6/4 lb) Broccoli, Orange Carrots, Yellow Carrots, Sugar Snap Peas, Red Peppers, Cranberries

2 5.45 COST $ 5.99 T $1 SELL A L

TIA N E T O P IT* PROF 4 $10.5

Pork Chop Cut From Rack of Pork

Try stuffing pork chops with Apple Cranberry Stuffing for Seasonal Pork Chops.

Apple Cranberry Stuffing

In a small sauce pan, boil fresh cranberries and fresh diced apples until tender, approximately 5-8 minutes. Drain. Add to prepared stuffing.

Zucchini Squash 601450 – 2/3 kg

Acorn Squash 361460 – 1/40 lb

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MONTEREY ROASTED RACK OF PORK SERVES 5 Rub Rack of Pork with oil, salt, pepper and McCormick Lawry’s Monterey Style Seasoning (473241). Let stand at room temperature for 30 minutes (optional). Preheat oven to 350°F. In a hot skillet or on a hot grill top, sear all sides (optional). Place on a roasting rack inside a pan. Roast until meat reaches 140°F (as it rests, the pork will reach 145-150°F).

Lawry’s Monterey Style Seasoning (473241 – 1/21 oz) Featuring the big, bold flavors of roasted garlic and red bell pepper.

*Potential profits are based on average prices and serving sizes.

2014 ISSUE 9

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H E A LT H A N DW E L L N E S S

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Avocados Eggs Salmon

Whole Grains

Smart Foods

for Brain Health

Christine Link, MBA, RDN, LD Martin Bros. Marketing Dietitian

Eating smart is always on-trend. Whether it’s eating smart to lose weight, to build muscle, to enjoy better health or a wide variety of other choices, people are always looking for options.

One way that we can advertise and promote food for better health is by offering foods that can help maintain and improve brain function over time.

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Serving Smart Foods is a great way for senior living facilities to help enrich the lives of their residents!

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AVOCADOS

Avocados are a monounsaturated fat, which contributes to healthy blood flow. Avocados also lower blood pressure, which can contribute towards a healthy brain.

Fresh Avocados (375060 – 6 ct; 375050 – 48 ct)

Guacamole

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Classic Western Style Guacamole (963740 – 12/1 lb)

SALMON

Salmon is rich in omega-3 fatty acids, which are essential for brain function. Some research suggests that omega-3s may have a positive effect on gradual memory loss linked to aging.

Grill Mates Seafood Seasoning Formally Salmon Seasoning. Same great flavor.

New name. Featuring red pepper, onion, garlic, lemon peel and natural cedar smoke flavor.

(472021 – 1/23 oz)

Icelandic Salmon Fillet Product of Norway. Vacuum packed.

EGGS

Egg yolks are an important source of choline.

Choline has been found to promote optimal memory functioning and the ability to learn.

Pasteurized Shell Eggs Large (380148 – 15/dozen) Medium (380258 – 15/dozen)

Scrambled Egg Options Buttermilk Blend ESL Scrambled Selections Liquid Eggs (975108 – 12/2 lb) Light & Fluffy Texture ESL Scrambled Selections Liquid Eggs (977290 – 12/2 lb; 975218 – 2/20 lb) Low Sodium Liquid Eggs (975180 – 6/5 lb) Precooked Scrambled Eggs (975300 – 1/20 lb)

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H E A LT H A N DW E L L N E S S

EggStravaganza Bacon & Cheese Precooked Scrambled Eggs (975220 – 4/5 lb) Scrambled Egg Patties (974850 – 288/1 oz)

WHOLE GRAINS

The fiber in whole grains can help reduce blood cholesterol levels and may lower the risk of heart disease.

Smart Grains 51 Cookies

Made with Whole Grains as the first ingredient.

Chocolate Chip (952440 – 48/1.5 oz) Chocolate Chip - Individually Wrapped (95245 – 120/1 oz) Chocolae Chip with M&Ms - Individually Wrapped (952460 – 120/1 oz)

(925210 – 20/8 oz; 925220 – 27/6 oz)

Icelandic Cross Grilled Salmon Fillet Authentic taste and appearance without the need for an open-flame grill.

(925260 – 42/3.75 oz)

Icelandic Grilled Salmon Fillet with Citrus Pepper Glaze – 4 oz Combines the sweetness and tang of citrus flavors with mild heat from cracked black pepper. (90427311 – 1/10 lb) Icelandic Grilled Salmon Fillet with Dill Glaze – 4 oz Featuring the taste of fresh dill. (90427313 – 1/10 lb) Icelandic Flame-Seared Guinness BBQ Glazed Salmon Featuring the one-of-a-kind, popular flavor of Guinness Beer.

(90593937 – 40/4 oz; 90593939 – 27/6 oz)

FPI FireRoasters Smoky Applewood Salmon – 5 oz Backwoods flavor with hints of applewood, brown sugar, bacon, mustard and marjoram. (90533202 – 1/10 lb) FPI UpperCrust Mediterranean Crusted Salmon – 5-6 oz Top-crusted fillets with sun-dried tomatoes and pine nuts. (90428058 – 1/10 lb) FPI Ultimate Salmon Burger – 4 oz d Seafoo Crafted from a perfect blend of flavorful, first-quality Atlantic and Pacific The Best Salmon and the finest herbs and spices. These “next-generation salmon burgers” offer the ultimate in value, flexibility and quality. (927430 – 1/10 lb) Alaskan Stuffed Salmon Boats – 3.3 oz Hand-crafted entrees consisting of an Alaskan salmon fillet topped with a delicate bell pepper stuffing all surrounded by two additional fillets. (922230 – 1/10 lb) Salmon Croquettes – 3 oz Alaskan salmon, a dash of finely chopped vegetables and the perfect blend of spices all coated in a zesty buttermilk batter and topped off with a special blend of breadcrumbs. (923270 – 56/3 oz) Pink Salmon (Can – 522310 – 6/4 lb; Pouch – 522320 – 6/40 oz)

Otis Spunkmeyer Delicious Essentials Whole Grain Apple Cinnamon Muffins – Individually Wrapped (979520 – 72/2 oz) General Mills Gold Medal Whole Grain Complete Pancake Mix (402270 – 6/5 lb)

Rich’s NEW Whole Grain Sheeted Pizza Dough – 16 in (906520 - 24/22 oz)

Chocolate Chip Dough (906510 – 240/1 oz)

AIPC Heartland Whole Grain Pasta

Chocolate Chip with M&Ms Dough (906500 – 240/1 oz)

(Penne – 480960, Spaghetti – 480970 or Elbow – 481020; 2/10 lb)

Snickerdoodle Dough (906490 – 240/1 oz) Strawberry Shortcake Dough (906480 – 240/1 oz)

Baker Boy Buns with Whole Grain (Hamburger – 999140 – 10/12 ct or Hot Dog – 999150 – 18/8 ct)

Baker Boy White Wheat Bread with Whole Grain – 24 slice (999160 – 6/24 oz)

Tyson Hot ‘N Spicy Whole Grain Breaded Chicken (Tenders – 978190 – 450/1.13 oz, Patties – 978170 – 150/3.49 oz, Popcorn – 998530 – 6/5 lb or Sticks – 978240 – 1200/.42 oz)

2014 ISSUE 9

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SENIOR LIVING

Reaping Rewards

through Continuing Education Chris Timmons, RD, LD, Martin Bros. Menu Development Manager

Continuing education and training are a vital part of maintaining quality service. The benefits of training and education far outweigh any loss in production or labor hours. Some of these benefits include keeping you on the cutting edge and assisting with employee and resident satisfaction.

With regular training, you can expect : INCREASED EMPLOYEE SATISFACTION The investment made in regular training tells your employees “you and what you do are valued.”

INCREASED ADAPTABILITY You should know how to do each and every job that is in your department, and someone in your department should know how to do each and every critical part of your job as a manager. This will help ensure that if you or one of your employees is sick or gone on vacation, for instance, nothing about your service will be stressed or forced to slow down.

STRENGTHENED EMPLOYEE SKILLS

DECREASED COSTS Training in food production and portioning will improve speed of performance and decrease waste.

Education in standard procedures and equipment will help prevent accidents. The end result is a strengthened bottom-line and improved productivity.

DECREASED NEED FOR SUPERVISION When employees gain knowledge, they also become more self-reliant and require fewer directives. This improves employees’ work satisfaction. In addition, less directives means increased efficiency and time that can be spent on other tasks.

Keeping up on the latest rules, regulations, techniques and trends in the industry will enhance your work and the work of your staff. You should also see improved performance and consistency throughout all staff members and shifts.

UPCOMING EVENTS Oct

29 12

Healthcare Survival Summit Session I - Aligning with ACOs Register by October 15

Most Martin Bros. webinars and events can earn you CEUs! Register at:

www.martinsnet.com/events

Education Resources

SENIOR LIVING

Martin Bros. has a wide variety of resources on www.MartinsMart.com under the Resources tab to assist in training your staff as well as helping you fulfill your own continuing education needs.

DISH! ONLINE

VIDEOS

Discover the latest trends in foodservice by signing up to receive SideDish! and Dish!Blog via email.

Access to videos on important topics such as Restaurant-Style Dining in Senior Living, Puree Process, Understanding F-Tags and more.

WEBINAR SCHEDULE Find out about and register for upcoming webinars.

EDUCATION ON DEMAND Access to videos and resources on several important healthcare and senior living topics.

INSERVICE GAMES Access to downloadable games to make inservices for your staff educational and fun.

DOWNLOADS & INTERNET LINKS These two sections have a wealth of printable resources and links to provide knowledge on a wide variety of topics.

CULINARY RECIPES Search by word or category keyword through over 300 recipes created by the Martin Bros. Culinary Team, and easily pin the recipes to your Pinterest boards.

Seasonal Menu Ideas Incorporating new recipes into your meal plan is a great key to resident satisfaction!

Martin Bros. Simply Menus web-based menu program provides access to a seasonal menu that is updated each year.

Featured Shopping List

Featured Fall/Winter 2014 Recipes

• Cloverdale Pork Carnita Meat (926980 – 3/5.5 lb ave)

Find them in Martin Bros. Simply Menus by using the # ’s below!

• Farmland Ground Pork – 80/20 (918030 – 2/6 lb)

• Farmland Sliced Lunch Meat Combo Pack (916390 – 12/1 lb)

• Maple Breakfast Delight (#18327) • Carnita Enchilada (#18457) • Garlic Roasted Pork (#18315)

• Hillshire Farm Endless Black Oak Smoked Sausage (910000 – 1/11 lb)

• Bruschetta Chicken Bake (#18309)

• Perdue Fajita Chicken Breast Strips with Grill Marks (976140 – 2/5 lb)

• Autumn Chicken Melt (#18280)

• Valley Meats Ground Beef 80/20 (913060 – 4/5 lb) • Marinated Boneless Skinless Chicken Breast (977400 – 40/4 oz) • Catallia Frescados Tortillas – 10 in (951710 – 12/12 ct)

• Twice Baked Chicken Breast (#18115) • Italian Grinder (#18056) • Party Potatoes (#17051) • Sweet Potato Crunch (#18294) • Manhattan Deli Salad (#18329) • Chicken Corn Chowder (#18297) • Potato Sausage Chowder (#18287)

• AIPC R&F Rotini Noodles (480680 – 2/10 lb)

• Cranberry Apple Crisp (#18342)

• Basic American Potato Pearls Excel Sweet Potato Mashed (603180 – 10/20.17 oz)

• Buttermilk Cookie Dessert (#18157)

• Kraft Stove Top Stuffing (417050 – 6/48 oz)

• Pumpkin Cream Cheese Bread (#18339)

• Heinz Diced Tomatoes in Juice (550630 – 6#10) • Heinz Pizza Sauce (550270 – 6/#10) • Ventura Classic Gourmet Select Separating Italian Dressing (630120 – 4/1 gal) • Mondelez Oreo Cookies (413340 – 24/5 oz)

2014 ISSUE 9

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MEDICAL SUPPLIES

SURVIVING & THRIVING THROUGH COORDINATION & QUALITY Part #1 Aligning with ACOs

Quality Products & Services Survive and thrive by partnering with Martin Bros. for quality products and services from medical supplies and durable medical equipment to housekeeping items and food.

Take a Look at Some Examples

A FREE, simple-to-use, web-based system to control inventory, charge residents and run billing reports with no scanning, no bar coding and no labels.

A FREE way to ask questions, get answers and search through a database of Q&As.

Interactive Video Conferencing Platform Memberships are available through Martin Bros.

Prevail Breezers360 Size 1 – 26-48 in Waist (050770 – 6/16 ct) Size 2 – 45-62 in Waist (050780 – 4/18 ct) Size 3 – 58-70 in Waist (050790 – 4/15 ct)

Erika Kramer, Martin Bros.

Healthcare Market Developer

Many facilities are constantly looking towards the future. They raise questions, find answers and evolve in order to continue to survive and thrive in the healthcare industry. They look at their departments and services, evaluate them on a continuum of success and take steps to improve them and market them. The end goal is the health and well-being of patients and facilities.

One of the services facilities are starting to look to for success is Accountable Care Organizations (ACOs). ACOs are groups of doctors, hospitals and other health care providers who come together voluntarily to give coordinated, high quality care.

The goal of coordinated care is to ensure that patients, especially the chronically ill, get the right care at the right time while avoiding unnecessary duplication of services and preventing medical errors.

Recovery Crème 4 oz (040818 – 12/each) 32 oz (040830 – 6/each)

Glucometers Microdot (877480) Microdot Xtra (877540)

Fall Management Product Solutions Secure Gait Belt with Metal Buckle – 60 in (887630)

Wipes Germicidal (019810 – 6/70 ct) Hydrogen Peroxide (019970 – 6/95 ct)

When an ACO succeeds in both delivering high-quality care and spending health care dollars more wisely, it may share in the potential savings…usually with primary care providers, specialists, hospitals and other ACO providers.

Want to learn more about ACOs?

Invacare Dual-Head Pink Stethoscope (884250 – 1/22 in) Perfect to educate and show support... especially during October’s Breast Cancer Awareness Month!

http://www.cms.gov • https://www.unitypoint.org • http://www.wellmark.com

Supplements

UPCOMING EVENT Oct

29 14

Healthcare Survival Summit Session I - Aligning with ACOs Register by October 15

Hormel Health PROPASS Instant Whey Protein Supplement Powder (571520 – 4/7.5 oz)

Wells’ Blue Bunny NUTRIplus Vanilla Ice Cream Cups – 4 oz (991208 – 48/each)

Most Martin Bros. webinars and events can earn you CEUs! Register at:

www.martinsnet.com/events

CONVENIENCE

M UP R A W & N I COME AKFAST!

WITH BRE

Boosting

$ALES WITH SEASONAL ITEMS

N JIMMY DEA WE’ VE GOT HES IC W D N SA SAUSAGE IN’ HOT] APLE & BLAZ [ORIGINAL, M

My, Oh My!

WE’VE GOT PIE!

BONNIE DAVIS Martin Bros. C-Store & Retail Sales & Marketing Consultant

Reflect the fall colors and cool weather of the season with your menu items, especially with limited time and special offers. Think orange, yellow, brown…hearty meals and colorful snacks.

SIMPLY SUPERB

Get the word across with your outdoor and indoor signage. Let Martin Bros.

Marketing help! Ask your Martin Bros. representative for more information.

PIPING HOT SNACKS AND MORE TO TANTALIZE YOUR TASTE BUDS.

SEASONAL PRODUCT IDEAS 2 NEW Chef Pierre No Sugar Added Pies Banana Cream Pie – 8 slices Pumpkin Shaped Cookie Dough (985840 – 240/1.3 oz)

(995518 – 6/68 oz)

Lemon Meringue Pie – 8 slices (995528 – 4/35 oz)

Apple Streusel Coffeecake

NEW Jimmy Dean Breakfast Sausage Sandwich Links – 6x1 – 1/6 lb

Bread Bowls Yeast Dinner Rolls A delicious dinner roll…or combine melted butter, sugar and cinnamon and spread on top before warming for a sweet treat!

(997630 – 180/1 oz, 993800 – 120/1.5 oz or 984640 – 90/2 oz)

(981330 – 3/78 oz)

Apple Demi-Danish – 1.3 oz (984780 – 5/10 ct)

European Style Pastries Variety Pack – Cinnamon Raisin Roll, Apple Triangle, Almond Pocket, Cheese Butterfly (984750 – 60/2 oz) 4 NEW Chef Pierre Luxe Layers Pies – 4/10 slices

Original Link (979230) Maple Link (979240) Blazin’ Hot Link (979250)

Chef Francisco Soup & Chili Lasagna Soup (946710 – 4/8 lb) Cheddar Potato Soup (947044 – 1/8 lb or 946300 – 4/8 lb)

Vie de France Mini Sourdough Bread Bowl (992660 – 1/40 ct) Rotella’s Cored Split Top Sourdough Bread Bowl (90448786 – 4/8 ct) Rotella’s Split Top Italian/White Bread Bowl (90448883 – 6/2 ct) Soup Disposables

Cream of Broccoli with Cheese Soup (947047 – 1/8 lb or 946130 – 4/8 lb)

Salted Caramel with Chocolate Peanut Butter Cluster Pie (995478) Red Velvet with Cream Cheese Mousse and Dark Chocolate Ganache Pie (995488) Key Lime with Mango Passion Fruit Pie (995508) Banana Crème with Dark Chocolate Ganache Pie (Coming Soon)

Solo Flexstyle Double Sided White Container (8 oz – 20/25 ct or 12 oz – 365790

– 20/25 ct)

Solo Flexstyle Double Sided Symphony Container/Lid Combo Bosco Sticks Serving bags included!

NEW Pretzel with Cheddar Cheese Sticks (995466 – 72/5 in) Mozzarella Cheese Sticks (985438 – 108/7 in)

(8 oz – 856998 – 10/25 ct or 12 oz – 856808 – 10/25 ct)

Boston Clam Chowder

Solo White Soup Spoon (Unwrapped – 857430 – 1/1000 ct or Wrapped – 857305 – 1/1000 ct)

Chuckwagon Chili

Pactiv Heavy Weight Black Soup Spoon (857088 – 1/1000 ct)

(947042 – 1/8 lb, 949610 – 4/8 lb or 943210 – 4/4 lb) (947048 – 1/8 lb or 943440 – 4/8 lb)

2014 ISSUE 9

15

SCHOOLS

SMOOTHIE SUCCESS FOR BREAKFAST & A LA CARTE Trusted Brand Feature:

“Smoothies make a great addition to the a la carte program for smart snacks,” said Greiner. “They can be run through the calculator as a side item, not a beverage.”

NEW SMOOTHIE OPPORTUNITY

Smoothies, which have surged in popularity in recent years, will soon likely transition onto more school breakfast menus thanks to new USDA guidelines that allow yogurt in smoothies to contribute toward meat/meat alternate requirements at breakfast.

“We would like to add yogurt smoothies to our breakfast menu as they were a big hit among middle school students when we tested them,” said Paula Pohlkamp, nutrition services supervisor for North St. Paul District in St. Paul, Minnesota.

She said they tested yogurt-based smoothies mixed with frozen fruits on two occasions and had a very good response from students.

The new guidelines present a new opportunity to boost breakfast participation as well as a la carte sales, according to Renee Greiner, RDN, LD, a dietitian for Martin Bros.

A favorable reaction from students may come as no surprise since many of them have likely enjoyed the on-trend menu item outside of school. In fact, foodservice smoothies have grown six percent in the past five years with nearly half of consumers recently purchasing a blended fruit beverage at either a fast-food restaurant or smoothie shop1 —a hallmark of their growing popularity.

“Smoothies are versatile, easy to make and a huge crowd pleaser for all grade levels,” said Susan Coult, RD, LD, SNS, Quality and Regulatory Manager for K-12, General Mills Convenience & Foodservice. She adds that yogurt smoothies can be an efficient way to help deliver important nutrients students need on a daily basis to grow and thrive, such as calcium, Vitamin D and potassium.

TIPS FOR A SMOOTHIE TRANSITION

Monica Coulter, Corporate Chef at General Mills who works closely with K-12 operators, offers the following tips…and more available at www.generalmillscf.com.

• Large quantities of fruit can be pureed, using a blender or food processor, the day before. The fruit puree can be chilled overnight then whisked together with the appropriate amount of yogurt the next morning.

• It may take a few trial runs to determine how best to manage smoothies with the labor and equipment available to you in your operation. Consider testing them out during a special event where you don’t have to serve a large number of students during the morning rush.

1

16

Mintel Smoothies and Shakes Made to Order July 2012

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

SCHOOLS

RECIPES FEATURING:

• Minimize labor time and product waste when making on-trend yogurt parfaits!

• Easier to handle and dispose of than tubs.

• Make parfaits in half the time.

• Clean up in no time.

• No utensils to wash.

• Easily squeeze out every bit of yogurt.

Directions: Place fruit in large capacity blender or food processor. Blend on high speed 1 minute. Stop blender. Stir with spatula. Continue to blend until smooth. Measure to verify that pureeing has resulted in 8 cups of fruit. Puree additional fruit if necessary. Whisk ingredients together in a large mixing bowl until smooth. Portion into serving cups.

Cover. Serve chilled. Tip: Smoothies may be refrigerated overnight.

PILGRIM’S DELIGHT

4 STEPS TO PREPARING FOR COLD & FLU SEASON

Yoplait® ParfaitPro® Lowfat Vanilla Yogurt

4 cups 3-2/3 cups 4 tsp 1 bag (4 lb)

(904760 – 6/64 oz)

Peaches, canned, drained Pumpkin, canned McCormick Ground Cinnamon Yoplait®® ParfaitPro® Lowfat Vanilla Yogurt

1

Factory-sealed refills that are protected from contamination and each include a fresh nozzle.

Tips: Perfect for fall! Chill peaches and pumpkin several hours or overnight under refrigeration. Place all ingredients in large capacity blender or food processor to start. Garnish with sprinkle of additional cinnamon or diced peaches, if desired.

COCOA BANANA 8 cups 1/4 cup 1 bag (4 lb) 1 qt

4 cups 8 cups 1 bag (4 lb)

3

Dole Chef-Ready Puree Yoplait® ParfaitPro® Lowfat Vanilla Yogurt Crushed Ice Honey

Tips: Combine all ingredients in a blender or food processor.

TOUCH-FREE DISPENSERS

No-touch dispensing makes one less spot for germs to hide.

(Gray/White – 025000 or Chrome/Black – 025010)

Purell LTX-12

(White – 025040 or Chrome/Black – 025050)

4

EDUCATIONAL MATERIALS & RESOURCES

Examples of GOJO Hand Hygiene Program educational materials: hand hygiene posters to use in classrooms and common areas, lesson plans for K - 5 to teach proper hand hygiene and its importance and a hand stamp program to help make germs more “visible” to kids.

Wash your hand s like CLEAN GENE™!

Get the Smart Start for your Learning Environment Innovative

Chef-Ready Purees (6/34 oz) Mango

(572740)

FREE CASE TRIAL OFFER Order 2 cases and your second is FREE. Offer valid through 12/31/14. Ask your Martin Bros. representative for more information.

1.

Healthier

2.

hygiene a healthy habit. teaching tools help make hand absentee list by kids ready to learn and off the You’re committed to helping keep help students learn offers new educational tools to ™ promoting hand hygiene. GOJO feature CLEAN GENE , and practice it often. The materials the importance of hand hygiene and memorable. who helps make every lesson engaging our hand hygiene expert and friend

3.

Germ Invaders. Online video game

4.

lets students

and other zap germs on desktops, doorknobs good habits. surfaces, teaching and promoting

CLEAN GENE and the Yuckgerms.

hand Humorous, engaging animated how germs hygiene video lets students see GENE transfer from hand to hand. CLEAN hygiene kills demonstrates how good hand germs that can ruin the fun.

PLAY on the

VIEW

WEB!

on the

WEB!

No soap and water

Teach germs a 30/09

Outsmart Germs. In this fun online

(572730)

board

move a game, good hand hygiene decisions player forward toward winning!

10/30/09

4:16:54

™

1.

Before you eat

2.

(572750)

PLAY

Offer valid through 12/31/14.

Outsmart

eat Before you use the bathroom After you or sneezing After coughing sports After playing are dirty your hands Anytime

on the

WEB!

playing sports

Outsmart germs. Clean your

hands:

Before you eat U After you use the bathroom After coughing or sneezing U After playing sports

the bathroom

your hands:

• After coughi ng or sneezing • Anytime your hands are dirty

© 2007. GOJO Industries, Inc. All rights reserved.

PURELL is a trademark of Johnson & Johnson and is used under license.

LIT-EDU-POSTERB

reserved. under license.

Inc. All rights and is used Industries, & Johnson © 2007. GOJO of Johnson a trademark PURELL is LIT-EDU-POSTERD

AVAILABLE for Printed on FSC Mixed Sources Hand Hygiene Posters. paper. 50% recycled content including and 25% post consumer classroom ©2009. GOJO Industries, DOWNLOAD! visual cues for waste.

Inc. Provide All rights An online their spelling video game where students practice hand hygiene. skills while learning about proper

GLENE GENE’s Birthday Jumble.

a hand sanitizer.

lesson. Clean

• After you use

d in After I just sneeze it on.

Pass my hand. Clean your hands: germs.

available? Use

4:17:28 PM

Use hand sanitizer the CLEAN GENE way!

PM

LIT-EDU-POSTERD.pdf

3.

Raspberry

Purell Advanced Green Certified Instant Hand Sanitizer Foam

Provon LTX-12

Apricots, canned, drained Bananas, fresh, mashed Yoplait® ParfaitPro® Lowfat Vanilla Yogurt

PINEAPPLE, MANGO OR RASPBERRY

Pineapple

For added germ-killing power or use when soap and water may not be available.

Bananas, fresh, mashed Cocoa Powder Yoplait® ParfaitPro® Lowfat Vanilla Yogurt 1% Milk

Tips: Partner with your school’s library to feature Curious George books when serving! Chill drained fruit several hours or overnight under refrigeration. Garnish with an additional banana slice dipped in lemon juice and patted dry, if desired.

2 cups 1 cup 1 cup 1 Tbsp

Provon Antibacterial Foam Soap LTX (025030 – 2/1200 mL)

INSTANT HAND SANITIZER

(025060 – 2/1200 mL)

Tips: Peel and freeze leftover bananas to use for this recipe.

Garnish with additional banana slices dipped in lemon juice and patted dry, if desired.

CHEEKY MONKEY

2

ANTIBACTERIAL SOAP

reserved.

• PURELL is a trademark of in Spanish. common areas. Also availableJohnson & Johnson and is used under license • LIT-EDU-POSTERA

(10/09)

Access great resources just like these at: http://gojo.com/ united-states/market/k-12.aspx 2014 ISSUE 9

17

HOTDISH!

Sweet Profits Trusted Brand Feature: Lamb Weston

Why Another Fry?

Still Going Strong

Fries are one of the most, if not the most, profitable food item you can offer. So why limit your menu to only one type of fry?

Adding another fry item, such as a sweet potato fry, to your menu is one of the easiest and most effective ways to boost bottom-line profits—up to 35% and more!

If you’re not ready to take the second-fry plunge yet, though, try a Limited Time Offer (LTO) with sweet potato fries. LTOs provide an opportunity to build profits through special promotions as well as offer a low-cost, low-risk way to “test drive” a menu item without any long-term commitment.

Savory Products WaveLength (998288)

CrispyCubes (998290)

Sweet potato fries accounted for nearly 80% of the growth of total fries this past year.

(The NPD Group, Inc., Foodservice, CREST°, 2013)

Unique Flavor Profiles New research reveals that over 60% of consumers prefer a savory sweet potato flavor profile.

(Moskowitz and Jacobs Market Research Inc, Market Research and The Institute for Perception, 2011)

Menu Ideas RibCut (992488)

Season with McCormick Lawry’s Seasoned Salt (40 oz – 472656 or 5 lb – 502071).

Serve with Cajun Remoulade

- 1 cup Ventura Classic Gourmet Select Tartar Sauce (630060) - 2 Tbsp McCormick Cajun Seasoning (472171 or 472781) - 1/2 tsp McCormick Ground Cayenne Pepper (472571) - 1/4 tsp Tabasco Sauce Mix ingredients together.

Sweet Products Vanilla Sugar (965210)

Trim – 3/16 x 3/8 in (965108)

Crinkle Cut – 3/8 in (992750)

CrissCut

(992480)

Menu Ideas Platter – 1/4 x 1/2 in (961598)

Mini Tater Puffs (965128)

Sprinkle with powdered sugar.

Drizzle and/or serve with marshmallow sauce and/or caramel sauce.

Serve with Peanut Butter Sauce

- 1/2 cup milk - 1/4 cup peanut butter - 1/4 tsp McCormick Pumpkin Pie Spice (472621) Mix ingredients together.

Roasted Tri-Cut Dices (961590)

18

Mashed (965190)

Oven Roasted Potato Medley (992570)

HOTDISH!

Sweet Potato Fries

with Honey Bleu

INCLUDED SIDE CHOICES

CH — Topped with . 7.50 BBQ, or sweet ‘n’ spicy cheese, lo sauce, pepper jack SPICY CHICKEN — Buffa gs. 8.50 jalapenos & spicy strin ce with mozzarella, lettu CHICKEN — Cajun style

Up-charging means more profit!

$3.99

ME ONLY

. 8.75 Parmesan, & marinara sautéed — Beef or chicken with AK STE OM HRO MUS jack cheese. 8.75 mushrooms & cheddar sauce with ken tossed in buffalo BUFFALO PHILLY — Chic 8.75 bleu cheese crumbles.

CAJUN & served with American cheese & ranch. 8.25 BREADED COD — Topped 8.25 or raz e. chicken with tangy BBQ with a side of tartar sauc BBQ CHICKEN — Pulled 5 age, ce. 7.7 ground beef, ground saus BBQ, dill ranch & lettu ITALIAN HOAGIE — With Swiss 8.75 ed with teriyaki glaze, marinara, & mozzarella.

TERIYAKI CHICKEN — Topp 8.25 ham, chicken, tomato, cheese and pineapple.

HOUSE HOAGIE — With with sautéed PUBLIC & dill ranch. 8.25 — Toasted pretzel roll melted Swiss cheese, MUSHROOM CHICKEN egg, 8.75 chicken, ham, bacon, mushrooms & Swiss.

CLUB — Marbled rye with o. 8.75 KEN — Topped with a spicy lettuce, tomato, & may CARIBBEAN JERK CHIC 25 salad with red pepJamaican BBQ sauce. 8.

SALAD — Grilled chicken tomato, CHICKEN a croissant. 8.00 ed with bacon, lettuce, pers, celery, & mayo on BREADED CHICKEN — Topp se & 1000 75 with kraut, Swiss chee and ranch dressing. 8.

REUBEN — Corned beef dar jack, 8.25 sandwiches with ched island on marbled rye.

MINI BBQ CHICKEN — 4 $10.50 h with mayo. 7.25 BBQ or raspberry BBQ BLT — Served on sourdoug with side d cheddar on tly breaded & served tuna topped with melte Warm CHICKEN STRIPS — Ligh — T MEL A TUN and dipping sauce. 9.50 rye. 8.25 led marb ted a toas sant Hand-carved ribeye on served on a toasted crois RIBEYE SANDWICH — TUNA SALAD — Tuna salad to. 8.00 ces of toppings. 10.50 hoagie with your choi a side of lettuce & toma with ed topp ken cheese. choice of beef or chic dough with American PHILLY STEAK — your GRILLED CHEESE — Sour to. Add bacon: $1.00, add ers, & onions. 8.75 & toma with Swiss cheese, pepp 7.25 Try adding bacon & se chee s beef topped with Swis Tomato: 50¢ FRENCH DIP — shaved Au Jus. 8.75 — Breaded or grilled, served with a side of Iowa Pork Tenderloin eños Jalap ch Dip with a kick.

Single or Double SPICY FRENCH DIP — Fren Au Jus. 8.75 11.25 with Single 8.25 Double & pepper jack cheese raspberry ken tossed in BBQ or BBQ PHILLY — Beef or chic se. 8.75 chee BBQ with cheddar jack buffalo Chicken or beef, cayenne RED’S SPICY PHILLY — cheese. 8.75 ers, onions & pepper jack sauce, jalapeños, pepp topped choice of chicken or beef CHEESE STEAK — your 8.75 sauce. with jalapeño cheese

BASIC CHICKEN SANDWI

Cheese Dressing

FOR A LIMITED TI

Slaw White Chicken Chili ~ ~ Chili ~ Spicy Chili ~

~ Fries ~ Cottage Cheese to Fries 1.50 SUBSTITUTE Sweet Pota lla, ken topped with mozzare PARMESAN PHILLY — chic BBQ , razz

Find this recipe at martinsnet.com/recipes!

Live The Brand

The Why & The Experience Business Buzz Partnered Feature: Heinz & Martin Bros.

The Why

How do you get your staff and employees to be ambassadors for your brand and to genuinely care about making customers happy? Define what you do!

Help your employees define the “why” behind their jobs, and in turn they can see the value in their day to day activities. How does this “why” come to life for each and every staff member regardless of their role in your business?

The Experience

Make guests feel special and appreciated. Put their dining experience first. Give them “the world on a platter.” Communicate with them during their wait to give them updates on when they’ll be seated and when their meals will be out. All of this and more encourages guests to spend more, to be more likely to return and to post and spread positive reviews.

Want more Business Buzz?

Read our Business Buzz blog posts! blog.martinsnet.com/topic/business-buzz

2014 ISSUE 9

19

HOTDISH!

PRODUCTrebates Martin Bros. tracks these rebates and more for you. For a complete list and extended information on tracked rebates, go to www.MartinsMart.com and click on “Coupons” under “Products”.

REBATES

Perfect for Comfort Food Season!

EXPIRING SOON! Offers valid through 10/31/2014 unless otherwise marked.

Save up to $3 per case

Soup, Gourmet Vegetables & Fruit Toppings Rebates

Save $15 per case

NEW Grey Poupon Rouge (561730) Rebate

Save up to $250

Fall Bacon & Sausage Rebate Offer valid through 10/12/2014.

Save up to $6 per case

Fall Favorites Rebate

Save up to $150

Harvestland No Antibiotics Ever Chicken Rebate

Save Up To $250 Rebates Offers valid through 12/31/2014.

Fully Cooked Thigh Meat Chicken Rebate

Save up to $8 per case

Wood Fire Smoked BBQ Seasoned Pulled (978940) Teriyaki Strips (90591673)

Save up to $7 per case

Waffle Breaded Chicken Rebate

Pillsbury Frozen Baked Goods Rebate

Bites (978480) Sliders – 2 oz (978920) Fillets – 4 oz (978930) Chicken Bites Rebate

Jalapeño (978900) Sesame (978910) Parmesan Garlic (90589797) Waffle Breaded (978480)

Pasta Free Case Rebates Offers valid through 12/31/2014.

Buffaloos Hot & Spicy Chicken Rebate Receive a full case rebate when you purchase two cases!

Buy a case, get a case free!

Simple Signatures (952470)

Mixes & More Rebates

Tenderloins (978950) Bites (90589742) Fillets (90589776)

Gold Medal Mixes Rebate Pillsbury Biscuits Rebate Save $6 per case

Save $3 per case

Yoplait Parfait Pro Yogurt Rebate Offers valid through 11/30/2014.

Offers not available to K-12 operators.

Seasonal, New Products & More Rebates

Go to www.MartinsMart.com to find eligible products.

Save up to $600

Seasonal Favorites Rebate Save up to $100

New Products Rebate

Buy Two, Get One Free!

Up to 5 free cases!

Brilliant Beginnings RecipeReady Potatoes (603010) Offer valid through 12/31/2014.

20

Save up to $100

Hillshire Farm Sausage Rebate Save $5 per case

Bistro Collection Rebate Offers valid through 12/31/2014.

4

EQUI PM ENTA N D SUPPL I ES

Important thIngs to get rIght WIth DIsInfectants

Rob Fiori Martin Bros. Solutions Sales Manager

1 CONTACT TIME 3 PROPER DILUTION Read labels on all disinfectants for specific instructions about contact time.

2

FRESH SOLUTIONS

All concentrated disinfectants should be made up fresh each day or when the mop bucket solution becomes visually dirty.

Read the label for specific dilutions for each application.

Adding more disinfectant than directed does not give you more effectiveness for disinfecting a surface, it only will cost you more money by wasting chemical. Using less disinfectant than required will not give you the required disinfecting properties (which is why you are using a disinfectant in the first place).

4

DO NOT MIX

Never, ever mix a disinfectant with any other chemicals, unless directed to by a disinfectant label.

Century Q 256 Healthcare Cleaner & Disinfectant Multi-Task

(022805 – 4/2 liter)

Ful-Trole 64 Multi-Use Cleaner & Disinfectant Gallon (010640 – 4/1 gal)

Multi-Task

(022795 – 4/2 liter)

Microcide TB Tuberculucidal Disinfectant Quart (010660 – 12/1 qt)

5 Gallon

Your

(012310 – 1/5 gal)

M-C 10 Foodservice Sanitizer Multi-Task (022755 – 4/2 liter)

Depends on it Be sure you’re sanitizing.

Celebrity TV Chef Robert Irvine knows your restaurant’s reputation depends on serving safe food products to your patrons. But how can you be sure you’re sanitizing?

Now you – and your staff! – can be sure you’re effectively sanitizing any surface with revolutionary, © 2014 ITW Professional Brands

itwprofessionalbrands.com

color-changing Sertun™ Rechargeable Sanitizer Indicator Towels featuring Color Check Technology™.

Your reputation depends on it.

Available now from your preferred foodservice distributor!

Rechargeable Sanitizer Indicator Towels

800.443.9536 www.sertuntowels.com

Check out how easy it is to be sure you’re sanitizing!

Ready To Use Quaternary Food Contact Surface Sanitizer (013528 – 6/1 qt)

2014 ISSUE 9

21

EQUI PM ENTA N D SUPPL I ES

7 Keys to Ambiance Krystle Kettman, Martin Bros. Vendor Marketing Coordinator

1. FIRST IMPRESSIONS

Ambiance all starts with first impressions. Dining facilities must think about the entire experience their customers have – from finding the establishment in a brochure, phonebook or online to parking and looking at the building exterior and making their way through the entryway to the table. Think about the five senses – sight, hearing, taste, smell and touch – and how to make each work for your facility.

2. STAFF Think about the hosts, hostesses, bartenders and servers

PRODUCTS

Fiesta Dinnerware (12/each)

your guests come into contact with. Also think about the back of the house staff, because diners often catch a glimpse of them during their visit, too. Are everyone’s appearances and manners pleasant, and do they reinforce your restaurant’s brand? Training, evaluating and continuing education are vital.

Many vendors have wait staff training resources available to help. Ask your Martin Bros. representative for more information.

3. MENU Are your menus themselves in good condition? Does their

Scarlet Fruit Bowl – 5-3/8 in, 6-1/4 oz (263270) Shamrock Fruit Bowl – 5-3/8 in, 6-1/4 oz (286434)

design match the look and feel of your establishment? Are signature items, enticing words and photography included? If there is pricing by each item, is it discreet, without dollar signs and ending in 9. Martin Bros. Marketing can help with menus. Ask your Martin Bros. representative for more information.

4. THE WAIT

Don’t forget to think about how you’re entertaining your guests while they wait. For kids, make sure you have at minimum some crayons and paper to keep them busy. Ask if children would like a package of crackers to tide them over until their meal comes. Some vendors are even realizing the importance of making “the wait” work for you. For instance, Heinz recently started including a QR code on the back of specially-marked ketchup bottles to take patrons to a mobile Trivial Pursuit game for all ages.

5. THE RESTROOMS

Tangerine Salad Plate – 7-1/4 in (281989) Peacock Salad Plate – 7-1/4 in (281994) Plum Salad Plate – 7-1/4 in (284984)

Don’t let speed of service or the lunch or dinner rush get in the way of maintaining your restrooms. Staff should frequently spot check them to make sure they’re in tip-top shape.

Make sure soap, towel and toilet paper dispensers are stocked and working well. Pick up items thrown on the floor, and wipe off sink areas. Check to make sure toilets are working properly and aren’t clogged or grossly soiled.

6. PLATE PRESENTATION Is care given to

how items are arranged on plates? Are garnishes and sauces used to add special, signature touches? Elevate the experience even more with the right dinnerware, serving ware, flatware, drink ware and napkins.

7. FINAL IMPRESSIONS

Ambiance doesn’t stop with the last bite. Don’t forget about all of the final impressions your guests have, including being asked if their meals were great, having a smooth payment process and being thanked for their visit a final time while leaving.

Black Full Length Bib Apron (270776 – 1/28x30 in) Black Waist 3 Pocket Apron (270774 – 1/12x24 in) White Double Breasted Chef’s Coat

(90379451 – 1/medium; 90379570 – 1/large; 90379572 – 1/x-large)

22

EQUI EQUIPM PMENT ENTAANNDDSUPPL SUPPLIIES ES

TCell System

The world’s first continuous odor control system that delivers a precise dose of high-quality fragrance blended with Microtrans ®, a true odor neutralizer, for up to 90 days without the use of batteries.

White Dispenser (061620)

Refills

Citrus (061630) Cucumber Melon (061640) Mango Blossom (061650) Blue Splash (061660) Vanilla Crème (061680) Sugar Cookie (0161670)

SofPull High-Capacity Automated Roll Towel Dispensers Black (812680) White (812690) White Paper Towels (812430 – 6/1000 ft)

EasyNap Black Napkin Countertop Dispensers Countertop (812710) Top Dispensing (812760) Tabletop Side Dispensing (812700) Tower (812730) Magico Deodorizing Cleaner Gallon (011270 – 4/1 gal) Multi-Task (022880 – 4/2 liter)

White Embossed Napkins (810600 – 24/250 ct)

Learn more about keys to creating ambiance with our Camp Attractive Plate e-book!

Visit info.martinsnet.com/attractive-plate to download.

NEW oneSAFE Vinyl Gloves • Single-glove dispensing system • Helps reduce the risk of cross-contamination • Powder-free, formfitting, durable vinyl gloves perfect for a variety of tasks • Efficient use of case space provides reduced footprint and waste

4/200 ct Small (051030) Medium (051040) Large (051050) X-Large (051060) Single Rack (051010) Triple Rack (051020)

2014 ISSUE 9

23

EQUI PM ENTA N D SUPPL I ES

Keep It Clean Top 5 Ways to Keep Your Establishment Clean

1. USE MATTING 80% of the dirt entering a building comes through the front door, and it costs about $500 to clean up every pound. Consider having an outdoor scraper mat along with 12-20 feet of indoor walk-off matting.

2. VACUUM Vacuum matting and carpets daily.

Flex Tip Outdoor Scraper Black Mats • Two thousand finger-like tips per square foot aggressively scrape soil from shoes.

• OSHA-compliant beveled edges and deep wells hold heavy soil and debris.

• Solid 5/8 in thick construction.

• Excellent anti-fatigue capabilities.

SPECIAL ORDER 091443 – 36x60 in Also available in more sizes.

Just as there are many different types of hard floor surfaces, there are many different types of equipment and cleaners to clean them each properly.

5. PROPERLY CLEAN & SANITIZE FOODSERVICE AREAS Have a detailed procedure on the special cleaning processes required to properly clean and sanitize areas where food is consumed, handled and stored.

• Polypropylene fiber system dries quickly and won’t fade.

• SBR rubber backing contains 20% recycled rubber content.

• 3/8 in thick bi-level surface effectively removes dirt and moisture beneath shoe level.

• Rubber reinforced face nubs prevent pile from crushing, extending performance life.

• Available with cleated backing for placement on carpet or smooth backing for hard floor surfaces.

SuperScrape ECO Outdoor Scraper Black Mats • Made from 95% post-consumer recycled tires with recycled symbol molded in the corner.

• Multi-directional molded surface pattern effectively scrapes tough dirt and grime off shoes and provides an excellent anti-slip surface.

• 3/8 in thickness.

SPECIAL ORDER 096001 – 3x5 ft Also available in more sizes.

Available in many colors and sizes.

Sabre Decalon Entrance Mats Designed for use in light to medium foot traffic areas. Vinyl non-slip backing helps to minimize mat movement.

Charcoal (042000 – 3x5 ft or 042020 – 4x6 ft) Available in many additional colors and sizes.

Vaccuuming & Extraction Go-Anywhere Options Pac-Vac Aircomfort Partnering with Deuter, the world leader in hiking and mountain climbing backpacks, has finally made backpack vacuuming practical with a state-of-the-art Aircomfort harness.

(6 qt – 072671 and 10 qt – 072401)

24

Waterhog Classic Diamond Indoor Scraper/Wiper Mats

• Unique “water dam” and ridged construction effectively holds dirt and moisture between cleaning.

Vacuuming only removes surface dirt.

For restorative maintenance, a deep extraction is necessary.

4. USE THE RIGHT EQUIPMENT & CLEANER FOR YOUR HARD FLOOR(S)

Martin Bros. Janitorial Category Marketing Manager

Matting

091222 – 36x72 in

3. EXTRACT

Roxanne Hassman

Marathon 350 Carpet Spotter/Extractor Move from room to room with ease with this highly mobile electric unit.

(072470)

UPCOMING

&

Webinars

Events

Our webinars and events are designed to educate customers of all segments. Please refer to the color-coded key next to the event title to see if it pertains to you.

15

Nov

19

Dec

10

Nutrition

Restaurant

C-Store

Healthcare

School

Medical

Liberalized Diets: Letting Go of Therapeutic Diets Linda Roberts, MS, RD 1:30 PM - 2:30 PM CST

Cleaning and Sanitizing

Roxanne Hassman & Rob Fiori, TMA 1:30 PM - 2:30 PM CST

Most Martin Bros. webinars and events can earn you CEUs! Register at:

www.martinsnet.com/events

Communicate with Attitude

Matt Booth, Mattitude 1:30 PM - 2:30 PM CST

WEBINARS

Oct

Healthcare

Healthcare Survival Summit Oct

29

Register by October 15

Park Place Event Centre 1521 Technology Parkway Cedar Falls, IA 50613

Learn more about Accountable Care Organizations (ACOs). What are they? How do they correlate with long term care facilities? What about HIPAA and cyber liability?

Find answers to these questions and more...including an expert panel discussion around your important questions. Designed for all department heads - from CEOs and Administrators to Dietary Managers and Directors of Nursing.

Session: I Aligning with ACOs

EVENT

Session I - Aligning with ACOs

LTC Pos Acute

THE BRANDS YOU TRUST for rebate savings.

SIMPLE SEASONAL SAVINGS

THE TECHNOLOGY YOU EXPECT to track your purchases on many of these rebates.

THE SERVICE YOU DESERVE to get everything you need to send rebates in and get savings.

SEASONAL FAVORITES REBATE:

SAVE up to $600

Carver’s Collection Raw Foil Wrapped Boneless Skin-On Turkey Breast (973970 – 2/8-9 lb)

Some restrictions may apply.

Ask your Martin Bros. representative or go to www.MartinsMart.com for more information.

Offer valid through 12/31/14.

ACCESS MORE GREAT OFFERS JUST LIKE THIS:

Go to www.MartinsMart.com and click on “Coupons” under “Products” for more information on these rebates and a complete list of all rebates currently tracked by Martin Bros!