Dish! - 2014 Issue 10

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FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2014 • ISSUE 10

Carve & Celebrate Specials Holiday Ideas Winter Favorites

Service You Deserve.

Exceeding Expectations Day After Day.

At Martin Bros. our overall goal is to deliver operational excellence to our customers. Our buyers, warehouse staff and HACCP program make that possible.

Martin Bros. supports a fill rate of 99.3% before substitutions and has an average miss-pick ratio of 1 in 18,000 cases. We also maintain the highest of food safety standards. By scoring a Very Good or Excellent rating for over 10 consecutive years from ASI, an independent food safety auditing firm, our food safety program is among the top 1% in the nation.

Take a behind the scenes time-lapse look into a day in the Martin Bros. warehouse!

Foodservice with a Difference

MARTIN BROS. DISTRIBUTING

Carve & Celebrate

10

1 INGREDIENT 3 WAYS

Sara Lee Carver’s Collection Turkey

2

CULINARY CONCEPTS

Krystle Kettman MANAGING EDITOR

Winter & Party Favorites, Holiday Ideas

DIRECTOR OF MARKETING & MERCHANDISING Diane Chandler

10 1 INGREDIENT 3 WAYS Sara Lee Carver’s Collection Turkey

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It’s time to ring in the Holidays!

The first step is to “carve” the specials. I’m not talking about using your knife just yet, though.

I’m talking about the planning process – etching out your LTOs. Maybe you decide to do a winter comfort food special such as Chicken Cordon Bleu. Then, maybe you will have a holiday dessert special such as a slice of Peppermint Ice Cream Cake. And for New Year’s or Valentine’s Day, maybe it’s a Cheese Course or a Surf & Turf Special. Now, the next step is to “celebrate,” or promote, the specials. The specials can ring in maximum profits if they’re promoted at the right times and across a variety of communication platforms – from table tents to radio ads to social medial networks.

MERCHANDISING MANAGER Jennifer Meinders MARKETING MANAGER Sara Kies

HOT DISH!

Turkey, Rebates, New Items & More

Fueling Up On Fiber

16 HEALTH & WELLNESS

16

Fueling Up On Fiber

VENDOR MARKETING COORDINATOR Krystle Kettman CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Rod Stewart, Natalea Koehn, Roxanne Hassman

18 SENIOR LIVING

DIETITIANS Julie Halfpop, Chris Timmons, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Stacy Mason

19

C-STORE & RETAIL SPECIALISTS Ken Stoner, Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace

20 Ways to Improve Attitudes

MEDICAL SUPPLIES Importance of Hand Hygiene

20 SCHOOLS

Hand Hygiene

Think Outside the School Lunch Box

21

19

Expanding Your Business to Catering

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

22 CONVENIENCE

PHOTOGRAPHY Rob Swiatly

Foodservice Matters for C-Stores

Preventing Foodborne Illness & Keeping Snow/Ice Off

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

DISPOSABLES

23 EQUIPMENT & SUPPLIES

MEDICAL SUPPLIES SPECIALISTS Tim Glenn, Deb Elings, Becky Eighmey

Expanding to Catering

21

INTERACTIVE DESIGN SPECIALIST Bill Pendry

CULINARY CONCEPTS

MANGO BOURBON FLAT IRON PORK

WITH HOMEMADE SCALLOPED POTATOES & FRESH GREEN BEANS PORK 1 each 4 oz 2 oz 2 Tbsp

Farmland Boneless Flat Iron Pork Steak (934020) Nestle Minor’s Bourbon Style Sauce (501190) Dole Chef-Ready Mango Puree (572740) Brown Sugar

Combine sauce, puree and brown sugar.

Grill pork, brushing with mixture while grilling.

COST $ 4.2 5 SELL AT $12 .99

POTENTIA L PROFIT* $ 8.74

POTATOES SERVINGS: 9 3 lb 1 qt 1 cup 2 cups 3/4 cup 1 cup 2 Tbsp

C.H. Robinson Idaho Russet Potatoes – 100 ct (361820) Water Custom Culinary Whisk & Serve White Sauce Mix (501540) Biery Shredded Swiss Cheese (903768) Kraft Grated Parmesan Cheese (903460) Shredded Three Cheese Blend McCormick Lawry’s Roasted Garlic & Red Bell Pepper Monterey Style Seasoning (473241)

Slice potatoes; blanch for 3-5 minutes. Heat water to 190°F; whisk in white sauce mix until smooth; add cheeses; melt; add seasoning. Mix sauce with potatoes. Bake until potatoes are tender.

GREEN BEANS 4 oz

Bix Quality Cut Trimmed & Washed Green Beans (380560)

CHICKEN CORDON BLEU STACK 1 each 1/2 cup 3/4 cup 1/4 cup 1 tsp 2 each 1 each

Wayne Farms Platinum Harvest Boneless Skinless Marinated Chicken Breast (977420) Kerry Golden Dipt Buttermilk Pre-Dip Batter Mix (415010) Kerry Golden Dipt All Purpose Breading (415058) Kraft Grated Parmesan Cheese (903460) McCormick Lawry’s Pepper Supreme Seasoning (473101) Hillshire Farm Deli Select Hardwood Smoked Ham Slices (931290) Swiss Cheese Slice

Prepare pre-dip. Mix breading, parmesan and seasoning. Dip chicken in pre-dip, coat with breading and deep fry. Top with ham and Swiss. Melt cheese before serving.

Serve with a mix of potatoes and vegetables. You can try 4-5 asparagus spears and a 1-1/2 cup mix of diced sweet potatoes, russet potatoes, zucchini, red onions and red bell peppers.

COST $ 4.0 0 SELL AT $13 .99

POTENTIA L PROFIT* $ 9.49

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

CULINARY CONCEPTS

CHOICE STEAK WITH BALSAMIC CIPPOLINI ONIONS

Top Sirloin Steak

(937612 – 24/6 oz; 937618 – 24/8 oz; 937620 – 18/10 oz) Top quality. Competitively priced. Local.

Cippolini Onions in Balsamic Vinegar (601450 – 2/3 kg)

Quality Cut Trimmed & Washed Green Beans (380560 – 2/5 lb)

LASAGNA ROLLUPS WITH ARTICHOKES Lasagna Cheese Rollups

3 oz (983560 – 1/10 lb) Try them deep fried! Simply thaw, dip in flour and then egg/milk and toss in a seasoned panko breading!

Escalon Allegro Tuscan Tomato & Herb Pasta Sauce (551660 – 6/#10)

Roland Balsamic Glaze (422190 – 12/5.1 oz)

Roman Style Artichoke Hearts (601440 – 2/3 kg) Great halved and grilled!

Bell’Orto Pasta Sauce with Olive Oil & Herbs (550520 – 6/#10)

2014 ISSUE 10

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CULINARY CONCEPTS

STUFFED PUMPKIN SOUP 1 qt 1 to 1-1/2 qt 1-1/2 cups 2 cups 2 Tbsp 1 Tbsp 1-1/2 cups 1-1/2 cups 2 tsp 2 tsp 1-2 cups

Seneca Pumpkin (603300) Chicken Stock, made with Custom Culinary Chicken Base Capital City Yellow Onions, diced C.H. Robinson Carrots, diced Olive Oil Wholesale Minced/Chopped Garlic in Water (391020) Bush’s Best Black Beans (601010 or 601140) Norpac Flav-R-Pac Whole Kernel Super Sweet Corn (963310) McCormick Ground Nutmeg (472391) McCormick Dill Weed (472301) Kemps Heavy Whipping Cream (347225)

Sauté onions and carrots in olive oil until onions are translucent; add garlic; continue to sauté another minute. Add pumpkin and chicken base; bring to a simmer; add remaining ingredients.

COST $ 0.5 6 SELL AT $ 2.

99

POTENTIA L PROFIT* $ 2.43

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

CRANBERRY CHEESE DIP

4

CULINARY CONCEPTS

CRANBERRY SAGE CHICKEN ROULADE WITH PASTA & VEGETABLES AdvancePierre Barber Cranberry & Sage Carver Chicken Roulade (977200 – 4/2.5 lb) Boneless, skinless, whole muscle chicken breast meat filled with a classic sage bread dressing blended with sweetened cranberries. Marked to easily slice into 1 oz portions.

AIPC R&F Cavatappi Pasta (480910 – 2/10 lb)

VEGETABLES Sautéed mixture of fresh spinach and diced sweet potatoes, zucchini, red onions and red bell peppers.

PUMPKIN & SPICE MOUSE TRIFLE

Great as a dine-in or carryout special!

Mrs. Gerry’s Pumpkin ‘N Spice Dessert Salad (905345 – 2/3 lb) Rich’s On Top Pre-Whipped Topping (Non-Dairy – 988060 – 12/16 oz or Made With Cream – 965380 – 12/16 oz) Packaged in pastry bags with decorator tip and easy-open seal.

McCormick Pumpkin Pie Spice (472621 – 1/16 oz)

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CULINARY CONCEPTS

CENTER OF THE PLATE HOLIDAY ITEMS & REBATES Farmland Silver Medal Smoked Flat Ham (914780 – 2/9-12 lb) Farmland Silver Medal Honey & Brown Sugar Smoked Pit Ham (915150 – 2/14-16 lb) Farmland Smoke’NFast CarveMaster Ham (933720 – 2/9-10 lb) Black Oak Easy Slice Carving Ham (915110 – 2/15-16 lb) Hillshire Farm Choice Rare Beef Prime Rib (910600 – 1/14-15 lb) Briar Street Market Select Rare Beef Prime Rib (910620 – 2/12.25 lb) Hormel Select Rare Beef Prime Rib (910900 – 2/11-13 lb) JBS 5 Star Choice Lip-On Beef Ribeye (902770 – 4/17 lb up) Greater Omaha Select Lip-On Beef Ribeye (902870 – 5/15 lb down) Greater Omaha Choice Beef Tenderloin (902880 – 6/5 lb up) Michigan Turkey Gold Legacy Oven Roasted Turkey Breast (978770 – 4/4.5-5 lb) AdvancePierre Barber Homestyle Stuffed Chicken Kiev (976850 – 36/4 oz) AdvancePierre Barber Homestyle Stuffed Chicken Cordon Royale (976840 – 36/4 oz) AdvancePierre Barber Signature Supreme Stuffed Chicken Cordon Bleu (976860 – 20/6 oz) Turkey Hen (970240 – 4/10-12 lb) Turkey Tom (970220 – 2/20-22 lb)

SAVE UP TO $600!

SEASONAL FAVORITES REBATE $2 per case.

Offer valid through 12/31/2014. Ask your Martin Bros. representative for more information.

SAVE UP TO $250!

WINTER REBATE $2 per case.

Minimum total rebate $20.

Offer valid through 1/4/2015.

Ask your Martin Bros. representative for more information.

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PINEAPPLE MANGO HAM Farmland Silver Medal Smoked Pit Ham (915080 – 2/13-16 lb)

To make a Pineapple Mango Glaze, combine 3 cups Crushed Pineapple, 1-1/2 cups Dole Chef-Ready Mango Puree (572740) and 1/4-1/2 cup Brown Sugar.

To cook a glazed ham, start by preheating oven to 325°F. Place ham in roasting pan with a little water, cover and start roasting. When internal temperature reaches approximately 110°F, brush/glaze every 10 minutes until it reaches 145°F. (You might glaze 2-4 times.) Note: Do not overcook ham.

CULINARY CONCEPTS

PEPPERMINT ICE CREAM CAKE SERVINGS: 8 1-1/2 cups 1/4 cup 1/3 cup 3 qt 1 qt 1/2 cup

Mondelez Nabisco Oreo Medium Cookie Pieces (412650) Sugar Butter, melted Wells’ Blue Bunny Peppermint Stick Ice Cream (990190) Rich’s Ready To Whip Non-Dairy Topping (988158), prepared Lyons Mellow Hot Fudge Topping (771130), warmed

Allow ice cream to sit at room temperature 10-15 minutes. Preheat oven to 350°F. Mix cookie pieces, sugar and melted butter; pat into 8 inch spring form pan. Bake on baking sheet for 6-8 minutes; set aside or place in cooler until cool. Scoop ice cream into crust to fill halfway, pressing down to keep air bubbles out. Place layer of warm hot fudge. Continue to fill with ice cream within a half inch of top of pan. Freeze for approximately 30 minutes. Top with prepared whipped topping. Garnish as desired.

Holiday Desserts Rebates Save up to $600!

Chef Pierre Pumpkin Pre-Sliced Pie (987710 – 6/8 slice)

Seasonal Favorites Rebate

$2 per case. Offer valid through 12/31/2014.

Ask your Martin Bros. representative for more information.

Save up to $100!

NEW Products Rebate

Offer valid through 12/31/2014.

Ask your Martin Bros. representative for more information.

Chef Pierre Luxe Layers Red Velvet with Cream Cheese Mousse & Dark Chocolate Ganache Pie (995488 – 4/10 slice)

Save up to $500!

Favorite Holiday Desserts Rebate

$5 per case. Offer valid through 12/31/2014.

Ask your Martin Bros. representative for more information.

Cuties Cheesecakes (997710 – 4/1/4 sheet)

Ask your Martin Bros. representative for complete lists of eligible items.

2014 ISSUE 10

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CULINARY CONCEPTS

COST $ 2.8 3 SELL AT $7.

99

POTENTIA L PROFIT* $ 5.16

THAI CHICKEN FLATBREAD 1 each 4 oz 2 tsp 2 Tbsp 1/2 cup 1/4 cup 1/4 cup 2 Tbsp 2 Tbsp

Rich’s Plain Oven-Fired Flatbread (989760) Chicken Breast, marinated with Custom Culinary Gold Label Thai-Style Roasted Peanut Sauce (951810), cooked, diced Olive Oil Bay Valley Saucemaker Sweet Chili Sauce (430570) Shredded Mozzarella Cheese Roland Fire Roasted Red Pepper Strips (610450) Capital City Yellow Onions, caramelized C.H. Robinson Green Onions (361010), chopped C.H. Robinson Cilantro (360490), chopped

Preheat oven to 400°F. Brush flatbread with olive oil. Layer sweet chili sauce on top.

Top with chicken, mozzarella, peppers and onions. Bake until cheese melts and edges of flatbread are golden brown, about 8-10 minutes. Garnish with cilantro before serving.

More Flatbreads Plain – 14x14 in (90468657 – 40/12 oz) White Wheat – 9x9 in (906420 – 80/6 oz) Herb – 6.75x6.75 in (90468646 – 120/3.3 oz) Extra Thin – 12x12 in (90485691 – 50/5.3 oz) Rustic Oval – 12x5 in (90586553 – 48/4.8 oz) Classic Hinged Hoagie (952750 – 144/2.75 oz) *Potential profits are based on average prices and serving sizes.

CHEESE COURSE European Artisan (SPECIAL ORDER: 374616 – 1/10 lb) Composed of some of the best cheeses of Europe, showcasing a wonderful variety of complex flavors and styles.

1. Grana Padano – 18 month aged 2. Beemster Classic – 18 month aged 3. Manchego – 6 month aged 4. Piave Vecchio 5. Dutch Smoked Gouda Pairing Ideas Wines: An oaky white wine or reds like Robust Rioja.

Food: Apples, pears, sun-dried tomatoes, olives, salami and crusty bread.

Cheddar Cheese Cubes – 1/2 in (902168 – 6/2 lb)

Cheese Cubes – Mild Cheddar, Pepper Jack & Swiss (909200 – 3/5 lb)

Keebler® Cracker Medley – Toasteds® (Wheat, Sesame, Buttercrisp), Club®, Town House®, Wheat (410870 – 1/25 sleeves)

Nabisco Entertainment Crackers – Original Water, Vegetable, Pepper & Poppy, Wheat (410210 – 4/40 oz)

8

More cheese courses are also available. Ask your Martin Bros. representative for more information.

CULINARY CONCEPTS

COST $14.1 5 SELL AT $ 32 .99

POTENTIA L PROFIT* $18.84

SURF & TURF 6 oz 1 slice As needed 4 each As needed 1/2 cup 3 slices 3 slices 3 slices 1 oz

Greater Omaha Choice Beef Tenderloin (902880) Farmland Gold Medal Single Slice Bacon – 14/18 ct (924600) McCormick Grill Mates Montreal Steak Seasoning (471181) Fish Guys Scallops – 10/20 ct (SPECIAL ORDER – 370960) McCormick Grill Mates Seafood Seasoning (472021) C.H. Robinson Kale (361440; 361445), shredded Yam Capital City Zucchini (361450; 361451) Capital City Yellow Squash (361456; 361455) Custom Culinary Whisk & Serve Demi-Glace Sauce (501700), prepared

Grill Mates Montreal Steak Seasoning (471181 – 1/29 oz) Grill Mates Seafood Seasoning (472021 – 1/23 oz)

Whisk & Serve Demi-Glace Sauce Mix (501700 – 4/38 oz) A traditional rich brown “mother sauce” made from the flavors of veal stock and espagnole sauce to deliver the authentic flavor and mouthfeel expected from a scratch preparation. Perfect for hundreds of sauce variations or to enhance a multitude of meals on its own.

Wrap bacon around tenderloin; season with steak seasoning; grill to desired temperature.

Season scallops with seafood seasoning; grill. Quickly fry kale in hot oil; drain on paper towel.

Sauté yam, zucchini and yellow squash. Finish with demi-glace.

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

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Butter Flavored Breast of Turkey (933060 – 2/9-10 lb) High quality, three piece, whole muscle breast for great texture.

Foil wrapped to seal in moisture and ensure even cooking temperature.

Skin-on for golden appearance.

Great eye appeal for buffet and carving stations.

1

TURKEY WITH PINEAPPLE SALSA, SPINACH GRATIN & CAJUN BLUE CHEESE POTATOES

POTATOES | SERVINGS: 35

SALSA | SERVINGS: 10

1 pack

4 cups 1/2 cup 1/2 cup 1/2 cup

1/2 lb 2 Tbsp 1 Tbsp 2 cups 8 oz

Basic American Brilliant Beginnings Recipe-Ready Mashed Potatoes (603010) Butter Salt McCormick Cajun Seasoning (472171; 472781) Cream Crumbled Blue Cheese (903758; 903870; 900448)

Wholesale Pineapple (377430) Bix Quality Cut Diced Green Pepper (380761) Capital City Red Pepper (361251; 361250), diced Capital City Medium Red Onion (361110), diced

Combine all ingredients.

Prepare potatoes. Add remaining ingredients.

Optional: Finish with more blue cheese crumbles.

2

TRADITIONAL TURKEY WITH CRANBERRY SAUCE

Jellied Cranberry Sauce (750050 – 6/#10; 750560 – 24/14 oz)

Whole Cranberry Sauce (750060 – 6/#10)

10

WAYS

1 I N G R E D I E N T • 3 WAYS

COST $ 2.0 8 SELL AT $7.

99

POTENTIA L PROFIT* $ 5.91

3 MONTE CRISTO APPETIZER BITES 2 oz 2 oz 1 each 2 each As needed As needed 3 oz

Sara Lee Carver’s Collection Butter Flavored Breast of Turkey (933060), prepared Hillshire Farm Original Farm House Carving Ham (978600), prepared Sliced Swiss Cheese Bread Slices Batter Mix Powdered Sugar Clement Pappas Ruby Kist Cranberry Sauce

ey or ham, too! rk tu r ve o ft le r fo ea Ideal id

Prepare batter. Use turkey, ham, cheese and bread to build a regular sandwich; cut into quarters and use toothpicks or kitchen string to hold together. Dip quarters into batter mix. Fry until batter is crispy. Finish with sprinkle of powdered sugar. Serve with cranberry sauce.

SPINACH | SERVINGS: 20 1/2 cup 2 cups 4 lb 1 qt 1 tsp 1 Tbsp 2 cups 1 cup COST $ 3.5 4 SELL AT $10 .99

POTENTIA L PROFIT* $ 7.54

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

Butter Bix Quality Cut Diced Yellow Onions (380718) Frozen Spinach, thawed, drained Custom Culinary Whisk & Serve White Sauce Mix (501540) McCormick Ground Nutmeg (472391) Wholesale Minced/Chopped Garlic in Water (391020) Kraft Grated Parmesan Cheese (903460), divided Biery Shredded Swiss Cheese (903768)

Preheat oven to 425°F. Melt butter in saucepan; add onions and sauté until translucent; mix with spinach, white sauce, nutmeg, garlic, 1 cup parmesan and Swiss. Pour mixture into prepped hotel pan; top with remaining parmesan and bake until cheese starts to brown and dish is heated throughout.

2014 ISSUE 10

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HOTDISH!

TURKEY

menu superstar

Trusted Brand Feature: Perdue

H & HH

Perfect for shaving, thin slicing and dicing. Slice in any direction.

Serve cold only.

H Oven Roasted Turkey Breast & White Turkey (934110 – 2/9-11 lb ave) HH Hickory Smoked Turkey Breast (932990 – 2/9-11 lb ave)

HHH

$121 billion.

That’s where the sandwich market is, and it keeps growing. That’s a lot of bread… and meat! Turkey sandwiches are a large part of this market.

Most successful chains menu multiple turkey sandwiches and consider them a part of their overall success.

HHHH

Perfect for shaving, thin slicing and cubing. Serve cold or warm.

HHH Original Roasted Deli Turkey Breast (934130 – 2/9-11 lb ave)

Excellent texture for carving, slicing and cubing. Serve cold, warm or hot.

HHHH Original Roasted Turkey Breast (934120 – 2/9-11 lb ave) HHHH HealthSense Reduced Sodium Original Roasted Turkey Breast (932050 – 2/9-11 lb ave)

All Vegetarian Fed, No Antibiotics Ever

Turkey Breast Roast – Ready to Cook in the Bag (979130 – 4/5 lb ave)

THANKSGIVING WAFFLE SANDWICH SERVINGS: 54

VEGETABLE MIXTURE 1/4 cup Unsalted Butter 2-1/2 cups Capital City Yellow Onions, small diced 4 cups Celery, small diced 2-1/2 Tbsp McCormick Rubbed Sage (472651) 1 Tbsp McCormick Ground Thyme (472671) 7 Tbsp Wholesale Minced/Chopped Garlic in Water (391020) 2 tsp Salt Melt butter in medium sauté pan over medium heat; cook vegetables 6-8 minutes or until softened. Remove from heat. Add seasonings; mix until well blended. Allow mixture to cool.

WAFFLES 1 box 6-1/2 cups 8 each 1 cup

General Mills Gold Medal Corn Muffin Mix (402390) Water Large Eggs Vegetable Oil

Preheat waffle iron to 375°-380°F. Combine water, eggs, oil and mix; stir with wire whisk until smooth; stir in cooled vegetables until well combined. Deposit batter using #10 scoop (approximately 3.25 oz) onto well-oiled, preheated iron. Bake 3 minutes or until golden brown.

ASSEMBLY 3-1/2 cups Clement Pappas Ruby Kist Jellied Cranberry Sauce (750050; 750560) 270 each Turkey Slices, warm 3-1/4 cups Custom Culinary PanRoast Turkey Flavored Gravy (504030), prepared Spread 1 Tbsp cranberry sauce over half of waffle. Mix 2-1/2 oz warm turkey with 1/2 oz gravy.

Place on top of cranberry sauce. Fold over, cut in half and serve warm.

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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”.

Free Case

Brilliant Beginnings Mashed (603010) Rebate

Buy two, get one free!

Up to 5 free cases.

Offer valid through 12/31/2014.

Save up to $250 Winter Rebate

$2 per case.

Minimum total rebate $20.

Offer valid through 1/4/2015.

Save up to $300 Rebates Offers valid through 12/31/2014.

Comet (012350) $3/Case Rebate Febreze (011920 & 012515) $3/Case Rebate

Offers valid through 12/31/2014.

Oktoberfish $5/Case Rebate Renovate Your Menu $5/Case Rebate Icelandic South Paws $5/Case Rebate Icelandic Guinness Free Case & $5/Case Rebates

Offers valid through 12/31/2014.

Dawn (011310, 011659 & 011678) Rebate

New Products Up to $10/Case Rebate

Spic & Span (017540 & 017550) $3/Case Rebate

Seasonal Favorites $2/Case Rebate Sausage $2/Case Rebate Bistro Collection $5/Case Rebate

Save up to $40

Spice Up Your Menu Rebate Offer valid through 11/30/2014.

Save up to $500

Save up to $100

$5 per case.

$10 per case. Minimum total cases 3, including at least one case of NEW Five Cheese Planks (952860).

Favorite Holiday Desserts Rebate Offer valid through 12/31/2014.

Anchor Cheese Rebate

Offer valid through 12/31/2014.

Free Case

Oregon Chai Rebate

Purchase any two cases and get one case free! (722178) Offer valid through 12/31/2014.

Save up to $100

Offers valid through 11/30/2014.

Gold Medal Mixes Up to $8/Case Rebate Pillsbury Biscuits Up to $7/Case Rebate Pillsbury Frozen Baked Goods $6/Case Rebate Yoplait Parfait Pro Yogurt $3/Case Rebate

Stove Top Rebate

A La Carte Solutions Up to $3/Case Rebate

Offer valid through 12/31/2014.

Buy More Get More Up to $3/Case Rebate

$10 per case.

2014 ISSUE 10

13

HOTDISH!

NEW&FEATUREDitems NEW NEW PACK/SIZE!

Rack of Pork (928100 – 3/6 lb) Legendary pork.

Incomparable taste.

Silver Medal Extra Tender Boneless Pork Chop (928110 – 40/4 oz)

NEW NEW Rus Ettes Super Dry Shoestrings – 1/4 in (963910 – 6/6 lb) Extra Long Fancy grade. More servings per case than line-flow fries. Great heat retention, uniform sizing, golden appearance, light, fluffy texture and full potato flavor. Fry.

Wings of Fire Glazed Wings – Fully Cooked (952680 – 1/10 lb)

1st and 2nd joints. Glazed in a fiery pepper sauce.

Chef Pierre Luxe Layers Banana Crème with Dark Chocolate Ganache Pie (995498 – 4/45 oz) Banana crème with fresh banana chunks and silky chocolate split by flaky pie crust and a decadent layer of dark chocolate ganache all finished with real dairy topping and dark chocolate curls.

NEW NEW

Whole Grain Sheeted Pizza Dough – 12x16 in (952700 – 20/24.5 oz) Made with 51% whole grain. Thaw overnight covered and under refrigeration, proof covered at room temperature until doubled in size, top and bake.

NEW Sani-Safe Scalloped Paring Knives – 3-1/4 in (253010 – 1/3 pack) Textured, slip-resistant, easy-to-clean polypropylene handle. Impervious blade-to-handle seal provides the utmost sanitary performance. Blades are manufactured from proprietary DEXSTEEL™ stainfree, high-carbon steel and are individually ground to create specially designed scallops forming multiple sharp cutting edges. The points of the scallops easily break through tough rinds and pierce the firm skin of fruits and vegetables and also protect the sharp cutting edges. After breaking through the tough outer surface, the curved scalloped edges slice through soft interiors without damaging them.

Sani-Safe Paring Knives – 3-1/4 in (253560 – 1/3 pack) Mini Turner – 2-1/2 in (251830 – 1/each) Pancake Turner – 4x2-1/2 in (251610 – 1/each) Knife Guards 4x1 in (271890 – 1/each) : For Paring Knife 8-3/4x1-1/4 in (271900 – 1/each) : For Utility Knife 10x1-1/4 in (271910 – 1/each) : For Chef’s Knife

Service Solutions Video

Check out www.nationalchecking.com/Service-Solutions to discover the hidden power of GuestChecks™!

GuestChecks™

Providing the best requires the original. The menu prompt at the top is a tool for servers to use to sell the entire menu.

Single Copy Paper with EarthSafeBond™ (808010, 808050) Single Copy Cardboard (808110) Two Part Carbonless (808090, 808180, 808170) Duplicate Interleaving Carbon (808080)

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RegistRolls®

Simple quality that’s simply convenient. Simplify roll changes and eliminate paper waste with RegistRollSeal ®, a unique adhesive-free starter edge.

One Ply (800040) One Ply Thermal (800075, 800070)

Ne

• Enhanced Food Safety (enclosed delivery system)

• No Skill Proofing and Baking • No Panning • No Clean Up • Consistent Quality • Enhanced Food Safety (enclosed delivery system)

! w e N Rich’s Effortless Baking : TM

• No Skill Proofing Baking Quality of Proof &and Bake without the Hassle • No Panning • No Clean Up Product Quality•Benefits: Consistent Quality • Enhanced flavor • Enhanced Food Safety • 30% more moisture and softer bite • Flexible handling (enclosed delivery system) • Ease of use

Effortless Baking : TM

Ask about Rich’s Toppings Quality of Proof & Bake without the Hassle and Icings.

• Reduction in shrink (increased shelf life, 48 hrs covered)

Product Quality Benefits:

RIch’s codE

• Enhanced flavor • 30% more moisture and softer bite • Flexible handling • Ease of use • Reduction in shrink (increased shelf life, 48 hrs covered) RIch’s codE

MARTIn BRos codE

MARTIn BRos codE

dEscRIPTIon

cAsE/PAck

11550

998710

Effortless Baking™ Cinnamon Roll Dough

90/4 oz.

11457

998700

Effortless Baking™ Cinnamon Roll Dough

120/2.5 oz.

For more information on Rich’s Effortless BakingTM visit richfoodservice.com.

dEscRIPTIon

cAsE/PAck

Rich’s Effortless Baking : 11550

998710

Effortless Baking™ Cinnamon Roll Dough

90/4 oz.

11457

998700

Effortless Baking™ Cinnamon Roll Dough

120/2.5 oz.

TM

For more information on Rich’s Effortless BakingTM visit richfoodservice.com.

O’ Mashed Potatoes Quality of Proof & Bake without the Hassle

Ask about Rich’s Toppings and Icings.

Product Quality Benefits:

• Enhanced flavor • 30% more moisture and softer bite • Flexible handling • Ease of use • Reduction in shrink (increased shelf life, 48 hrs covered) RIch’s codE

MARTIn BRos codE

dEscRIPTIon

cAsE/PAck

11550

998710

Effortless Baking™ Cinnamon Roll Dough

90/4 oz.

11457

998700

Effortless Baking™ Cinnamon Roll Dough

120/2.5 oz.

For more

361810 – 90 ct 361830visit – 110 ct 361850 – 140 ct

Nature’s Own Premium Potato Pearls Mashed information onlb)Rich’s Potatoes (601940 – 10/1.83

Lamb’s Supreme Yukon Gold Mashed Potatoes (961460 – 6/4 lb) TM

Effortless Baking

Excel Creamy Butter with richfoodservice.com.

Skins Potato Pearls Mashed Potatoes (603040 – 12/28.2 oz)

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

Fueling Up on Fiber Katie Wulkow, RD, LD Martin Bros. Menu Customization Dietitian

Why Do We Need Fiber?

Improves blood sugar control.

Reduces high blood pressure.

Reduces high cholesterol.

Reduces colon cancer risk.

Helps treat constipation, diverticulosis, hemorrhoids and irritable bowel syndrome.

Helps with weight management by providing feeling of being full.

How Much Fiber Should We Consume?

Average American gets only an average of 15 grams daily.

Recommended daily fiber intake for adults: Men: Under 50 years old = 38 grams; Over 50 = 30 grams Women: Under 50 years old = 25 grams; Over 50 = 21 grams

Strategies to Increase Fiber:

Increase fiber gradually in diet.

Substitute whole grain products for refined grains.

Include at least 5 cups of fruits/vegetables daily. Include fresh, frozen or dried fruits and vegetables over juice.

Include nuts/seeds as snacks or include in baked goods/cereals.

Be sure to drink plenty of water, too!

How Can You Add Fiber In Foodservice?

Look for items made with whole grain and/or wheat.

Brown rice makes a great side option.

Promote seasonal fruits and vegetables as sides.

Serve soups with legumes in them.

16

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

EXAMPLE

GETTING DAILY INTAKE 1/2 cup baked beans 1/2 cup 100% bran ready-to-eat cereal 1 medium orange 1/2 cup cooked broccoli 1 medium pear 1 medium baked potato (with skin)

11 grams 8 grams 2 grams 3 grams 5 grams 5 grams

TOTAL

34 grams

FIBER-RICH PRODUCTS Smart Picks Whole Wheat Breadstick

– 144/1.5 oz)

Frozen Whole Wheat/Whole Grain Pasta

Made with Whole Grain Cinnamon Roll Dough

– 140/2.5 oz)

Shrimp Poppers

(996960 – 240/1.25 oz; 906380

Penne Rigati

(984400 – 4/3 lb)

(997020 – 8/3.12 lb)

(996220 – 60/7.5 oz)

Sheeted Pizza Dough

Rotini (984410 – 4/3 lb) Spaghetti – Trayed Nests (984390 – 36/8 oz)

Reduced Sodium Cheese Sticks (996260 – 420/.76 oz)

20/12x16 in)

Pepperidge Farm Goldfish Whole Wheat Bread (997340 – 120/1.5 oz)

(998960 – 5/2 lb)

Buffalo Cheese Crunchers Sub Roll Dough

(921690

(906520 – 24/16 in; 952700 –

Wheat Bread Dough (986190 – 24/18.25 oz) White Wheat Pizza Crust (996940 – 12/16 in)

100% Whole Wheat Pressed Flour Tortillas 6 in

(951260 – 12/24 ct)

8 in

Zatarains

(949788 – 24/12 ct)

Brown & Wild Rice Mix

10 in

(951290 – 12/12 ct)

12 in

(943638 – 6/12 ct)

Brown Rice Pilaf Mix

(90540773 – 6/38 oz)

(90582331 – 6/38 oz)

9 in S.M.A.R.T.

Provides a 2 oz equivalent serving to fit school menu applications.

100% Whole Wheat Bread with Oat Topping (988790 – 6/18 slices)

100% Whole Wheat 9 Grain Bread with Sesame Seed Topping (903840 – 6/18 slices)

White Wheat Sliced/Hinged Hot Dog Bun (991770 – 9/6 ct)

White Wheat Sliced Hamburger Bun

– 5/12 ct)

(991760

S. Safe Quality Food (SQF) Certified at Level 3 M. Menu friendly and versatile A. All wheat and 100% whole grain R. Reduced sodium content T. Tastes great!

Original (951880 – 12/12 ct) Spinach

(952400 – 12/12 ct)

Whole Grain Chicken Patty (978160 – 150/3.49 oz;

972500 – 150/3.08 oz)

Tomato Basil (952410 – 12/12 ct) Garden Vegetable

(952420 – 12/12 ct)

Viking Whole Grain Rich Alaskan Pollock Nuggets (927200 – 4/5 lb)

White Wheat Bread with Whole Grain

– 6/24 slices)

(999160

Visit info.martinsnet.com/fiber-facts to download an e-book guide to the benefits of fiber and how to make sure you’re providing enough each day.

2014 ISSUE 10

17

20 Attitudes

SENIOR LIVING

Ways to Improve

Attitude is an important part of your job – positive staff attitudes increase satisfaction and help raise residents’ spirits.

MATT BOOTH, PROFESSIONAL SPEAKER, MATTITUDE FEATURED GUEST AUTHOR

1. Be Yourself – Do more of the things you love. It is the only

13. Affirmations – Think positive thoughts and say positive

2. Improve Yourself – If you’re improving, even a little bit, you’ll

14. Be Grateful – For what you have. There is always something

3. Help Others – Nothing makes a person feel better than

15. Laugh – Bring more laughter into your life. It is a powerful

way to be happy.

be more positive.

helping others in need. When you help others, you can’t help but be more positive.

4. Take an Attitude Inventory – Your attitude and those

things to yourself. It might seem goofy, but it works! to be grateful for.

way to improve your attitude.

16. Pray or Meditate – For a couple of minutes every day. You’ll be surprised how positive this can be.

around you.

17. Celebrate – Your own successes and the successes of those

5. Birds of a Feather – You will eventually become like the

people you hang around. Keep yourself in the company of positive thinking people. Distance yourself from the doom and gloomers. Find more positive people to spend time with.

around you as often as you can.

18. Have a Plan – It lets you stay focused on where you are going instead of getting bogged down in the day to day drama.

6. Be Selective – Of information you get. Garbage in,

19. Control Your Environment – You make choices everyday

7. Be a Doer – Rather than a watcher.

8. Be an Attitude Warrior – If you don’t defend your attitude,

20. Be Selfish – Take care of YOU first. Give yourself permission

garbage out.

who will?

about where you live, the work you do and where you go.

If your environment isn’t supporting your positive attitude, change it. to make YOU a priority.

9. Don’t Be Perfect – Bad crap happens to good people. Don’t

expect to be positive 100% of the time. Just try to be positive as often as possible.

10. One of Those Days – It’s OK to have one of those days, not five years in a row.

just

11. Choose – You’re responsible for our own attitude; others do not control how you think. Decide to be positive and make it happen.

12. Relax – Don’t fight a challenging situation, it only makes it worse. Relax, breathe and accept it.

Do Your Job

Effortlessly!

18

UPCOMING WEBINAR Dec

10

Communicate With Attitude Matt Booth, Mattitude 1:30 PM - 2:30 PM CST

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

www.martinsnet.com/events

Effortless Baking™ Cinnamon Roll Dough Rolls arrive in bakable film.

Proof easily in cooler then straight to the oven.

30% more moist roll with extended shelf life.

No clean up – just throw out film after baking.

(998700 – 120/2.5 oz; 998710 – 90/4 oz)

MEDICAL SUPPLIES

THE IMPORTANCE OF GOOD HAND HYGIENE Trusted Brand Feature:

Illness Prevention Product Checklist Purell Instant Hand Sanitizer

Pumps (016560 – 24/2 oz; 024740 – 12/8 oz; 099621 – 4/2 Liter) With Aloe Squeeze Bottle (016790 – 24/4 oz)

Hand hygiene is an important measure to take to decrease the spread of infection.

TIPS FOR PRACTICING GOOD HAND HYGIENE 1. For handwashing, the entire process should take at least 20 seconds.

A good practice is to wet hands with water, apply enough soap to cover all hand surfaces, rub hands palm to palm and carefully scrub fingers, the back and front of hands and each thumb. Rinse hands with water and gently dry hands with a clean paper towel.

2. The hand sanitizing process should take about 15 seconds. Apply a palmful of alcohol-based hand sanitizer into your hands, covering all surfaces; rub the sanitizer into the palms of your hands, fingers, back and front of hands and thumbs. Continue rubbing hands together until hands are dry.

3. According to the Centers for Disease Control and Prevention, these are the key times to wash or sanitize your hands: before preparing food, before eating, before and after caring for someone that is sick or being around someone that is sick, after using the bathroom, after sneezing or coughing and after touching anything that may be a transmission vector of infection-causing germs, such as railings, grocery carts, diapers, raw food, animals and trash.

It has been reported that 80% of germs are transmitted by the hands. This is why good hand hygiene is so important. In fact, hand hygiene is one of the most important preventive measures we can take to reduce the spread of illness-causing germs.

Face Mask (873270 – 1/50 ct) Ear-loop design with greater than 95% filtration efficiency. Latex free. Blue.

Isolation Gown (873260 – 5/10 ct) Knitted cuffs, waist and neck ties and sewn seams make this a strong, highly fluid-repellent gown. Latex free. Yellow.

Clean-Up Kit with Disinfectant (90482665 – 1/each) 3 oz solidification powder. Latex gloves.

Face shield. Face mask. Shoe covers. Apron.

Absorbent towel. 2 each scoops/scrapers.

2 each disinfectant towelettes.

Biohazard Liners Red – 7-10 gal (028290 – 250/24x24 in) Red – 33 gal (028370 – 100/33x40 in) Yellow – 33 gal (094739 – 100/33x40 in)

Synthetic Powder-Free Exam Gloves – 10/100 ct (S – 048840; M – 048850; L – 048860; XL – 048870)

More elastic than standard exam-grade vinyl.

Made from virgin PVC resin for soft, supple and semi-elastic feel. No natural rubber latex to minimize risk of allergic reaction.

Additional products are also available. Ask your Martin Bros. representative for more information.

2014 ISSUE 10

19

SCHOOLS

THINK OUTSIDE THE SCHOOL LUNCH BOX Renee Greiner, RD, LD Martin Bros.

Marketing Dietitian

CATERING

Many are challenged to produce more revenue in our programs today. Why not think outside the box to do so?

Serve staff and community in addition to students. For starters, look at some of the meetings that happen in your school district. Is food served during these meetings? If so, you could come up with a menu of services from your food and nutrition department and distribute it to those in charge of the meetings. Maybe it starts with a tray of cookies and bars or a snack mix for everyone to enjoy during a planning meeting. It could easily expand to meals for a board meeting or feeding a sports team before a big home game. Some schools have even catered large events like graduations and weddings.

Expand your student meal service to grab n go. Breakfast in the classroom is definitely popular, but sack breakfasts and lunches for busy students or field trips are another way to capture those reimbursement dollars. These can be ordered ahead of time or available right on the line. For breakfast, a yogurt parfait can start the day off right. For lunch, pair a sandwich with fresh fruit, vegetable, beverage and chips or a whole grain cookie. In addition, taking back the vending machines can help boost revenue dollars as those are included in the smart snacks program.

CATERING SANDWICH RECIPES

CATERING PRODUCT IDEAS Cookie Dough Holiday Shaped – Bell, Star, Tree (993830 – 240/1.25 oz)

Pumpkin White Chocolate – 200/1.5 oz)

Caramel Apple Oatmeal 180/2 oz)

(304550

(995620 –

Oatmeal Cranberry Walnut

– 180/2 oz)

Ginger Spice

(980860

(995230 – 240/1.33 oz)

Bars Bistro Collection Favorites Collection Variety Pack – Lemon Lover’s, Blondie, Ultimate Brownie, Strawberry Swirl Cheesecake (982680 – 4/quarter trays)

Snack Mix Gardetto’s Original Recipe (411990

– 1/10 lb)

PARMESAN PEPPERCORN RANCH CHICKEN SALAD SLIDERS 2 lb Tyson Diced Chicken Breast Meat – 1/2 in (952240) 1 pint Ventura Classic Gourmet Select Classic Buttermilk Ranch Dressing (630170) 1/2 cup Grated Parmesan Cheese 2 tsp McCormick Cracked Black Pepper (472411) 1/2 cup Bix Quality Cut Diced Celery (380506) 1 cup Azar Pecan Pieces (462068), toasted, chopped 16 each J&J Soft Bavarian Pretzel Sticks (942280)

OUTSIDE THE BOX STUDENT IDEA

Toss chicken with ranch, parmesan, black pepper and celery. Chill for a minimum of 2 hours. (Want Easier? Use Mrs. Gerry’s Chicken Salad (905376).)

Add pecans before serving, if desired. Serve on pretzel sticks.

CLUB SANDWICH 1 each Rotella’s Sliced Rosemary Focaccia Bun (996420) 3 oz Hillshire Farm Deli Select Oven Roasted Turkey Breast (931300) 3 oz Hillshire Farm Deli Select Hardwood Smoked Ham (931290) 2 each Swiss Cheese Slices 1 each C.H. Robinson Taylor Farms Green Leaf Lettuce Fillet (360670) 1 oz Raspberry Mayo (1 cup Mayonnaise + 2/3 cup Raspberry Preserves) Build the sandwich.

20

Healthy vending solutions are available through Martin Bros. & All Brands Vending. Ask your Martin Bros. representative for more information.

DISPOSABLES

7

TIPS FOR EXPANDING YOUR BUSINESS TO CATERING Trusted Brand Feature:

Off-site catering can create a very lucrative source of income without increasing overheads. Not only is this a great way to generate revenue, but it also allows you to expose your establishment to many potential new customers.

Here are seven tips from Kraft Foodservice to get you started:

1 2

You can provide the entire meal or just some of the components.

3

Generally, these parties are planned well in advance. Getting the order in advance gives you a chance to achieve savings in labor by utilizing down time in your establishment.

4

It can be helpful to develop a mini catering menu that tells your customers which of your menu items are available for this purpose.

5

You should select menu items that lend themselves to this type of service. It can be as simple as a platter of vegetables and dip or a cheese platter to something as elaborate as your house specialty.

6 7

Remember to package well and emphasize presentation.

If you provide an incentive such as a volume discount, they will be more likely to order from you rather than prepare it themselves.

For larger orders, consider complimentary delivery or a discount for pick up.

Key Catering Products SmartLock® Caterware® Black Plastic Scallop Rim Flat Trays with Dome 12 in (821960 -25 ct) 16 in

(821970 - 25 ct)

18 in

(821980 - 25 ct)

Aluminum Steam Table Pans & Lids Half Size Deep Pan Half Size Lid

Full Size Deep Pan Full Size Lid

(822950 – 100 ct)

(823000 – 100 ct) (822802 – 40 ct)

(822902 – 80 ct)

Silver Swirl Linen-Like CaterWrap (857675 - 2/50 ct) Heavyweight Black Cutlery, 17x17 in Linen-Like White Dinner Napkin, Pre-Rolled

Rouge Sauce: Mix 2 cups Sour Cream, 2 cups Mayonnaise and 1 cup Grey Poupon Rouge (561730 – 6/24 oz).

Also try Grey Poupon Classic

(560170 – 6/24 oz)

2014 ISSUE 10

21

CONVENIENCE

FOODSERVICE MATTERS FOR C-STORES A

s independent marketers search for ways to counterbalance the thin margins realized in fuel and cigarette sales, foodservice will nearly always come to the forefront.

The challenge is that foodservice is not a one-size-fits-all proposition.

There are relatively simple options like pre-packaged sandwiches, a roller grill and thaw and serve donuts, and then there are far more substantial options like a branded program or a café. Either way, and more profoundly in the later rather

KEN STONER Martin Bros. Convenience Store & Retail Project Manager

than the former, foodservice is a matter of investment and commitment. You must truly dedicate yourself as an owner or manager – your time, your ideas, your staffing, your financial resources and everything in between.

The rewards for a successful effort could and should include increased customer counts, better overall store profitability through higher margins and increased store sales in all categories.

FOODSERVICE PRODUCT IDEAS Pre-Packaged Sandwiches

Thaw & Serve Donuts

Sausage & Egg Pancake Sandwich with Maple Syrup ( 910270 – 12/4.9 oz)

Assorted Cake Donuts

Crunch, Plain, Powdered Sugar, French Crullers (985020 – 104/1.6 oz)

Saucemaker Monterey Jack Cheese Sauce (90604268)

• Drive breakfast sales with the #1 brand of Breakfast Sandwiches.

Mini Powdered Sugar Donuts

Mi Pueblo Aged Cheddar Cheese Sauce (430750)

• A hot, hearty breakfast sandwich individually wrapped and ready for customers on-the-go.

• Featuring ovenable/microwavable butcher wrap paper and the ability to hold up to four hours in a warmer.

(996340 – 384/.5 oz)

Glazed Ring Donuts

(985250 – 8/12 each in clamshell with label)

Branded Programs

Chili & Cheese Dispensing

Single- or Dual-Head Dispensers

Mi Pueblo Jalapeño Cheese Sauce (430790) Mi Pueblo Chili Cheese Sauce (90594745) Top ‘N Go Chips

Horizontal packages ready to open and directly top with favorite toppings like chili and cheese.

Roller Grill Items Jimmy Dean Breakfast Sausage Sandwich Links – 6x1

Fritos (740240 - 24/4.25 oz) Tostitos (740250 - 24/3 oz)

Original (979230 – 1/6 lb) Maple (979240 – 1/6 lb) Blazin’ Hot (979250 – 1/6 lb)

Doritos (740260 - 24/3 oz)

Hillshire Farm Skinless Bratwurst – 5x1 (916490 – 2/6 lb)

Proprietary Programs

Ball Park Beef Hot Dogs – 4x1 (917280 – 40/4 oz)

Breakfast Biscuits & Gravy

Breakfast Mini Pizza Breakfast Burrito Breakfast Sandwich Early Risers Doughnuts

Farmland Gold Medal Cheddar Smoked Sausage – 5x1 (916760 – 1/10 lb) McCain Snackstations Hash Brown Stix (960380 – 2/20 ct) Schwan’s Wrapsters

Sausage, Egg & Cheese (999820 – 36/3 oz) Philly Cheese Steak (999830 – 36/3 oz)

22

1/2 order 1.29 full order 2.49 3.29 2.39 2.89 1.39 .75

Burgers

Hamburger 3.79 Cheeseburger 3.99

Sandwiches Hamburger Cheeseburger Pizza Burger Fish Sandwich Breaded Pork Tenderloin Grilled Chicken Breaded Chicken Teriyaki Chicken Spicy Chicken Meatloaf BBQ Rib Hot Dog

2.49 2.79 2.49 2.99 4.19 2.99 2.99 2.99 2.99 2.99 2.99 .39

Tacos

Soft Shell 1.99 Walking Taco 2.99 Taco Salad 3.49

Pizza

Personal Pizza 3.29 Large Single Topping 11.99 Large Specialty Pizza 14.99 Additional Toppings 1.50 ea

Martin Bros. off ers these programs!

Martin Bros. marketing can do this!

Appetizers French Fries Potato Wedges Onion Rings Cheese Nuggets Mozzarella Sticks Breaded Cauliflower Chicken Wing Popcorn Chicken Popcorn Shrimp Eggroll Nachos

1.39 1.39 1.99 2.49 2.49 2.69 2.99 2.49 2.49 1.99 2.29

EQUI PM ENTA N D SUPPL I ES

Keys to

Preventing

Rob Fiori Martin Bros. Solutions Sales Manager

PREVENTION PRODUCTS Cutting Boards Combo Pack – 15x20 in Includes one each of beige, red, green, yellow, blue and white plus one wall chart.

(90397678 – 1/6 ct)

P

reventing foodborne illness is of the utmost importance to help protect the people you serve from harm and to help protect your establishment from the aftermath of such harm. Here are four keys to preventing foodborne illness:

Eliminate cross-contamination by using separate cutting boards and utensils for different types of food and storing them separately.

1

3

2

4

SEPARATE

COOK

Cook foods to recommended temperatures. Use a thermometer to accurately check temperatures. In addition, check the holding temperatures of foods so they do not enter the danger zone of 40-140° F.

CHILL

Never thaw or marinate food outside of refrigeration, and refrigerate perishables within two hours (or sooner in hot weather).

CLEAN

Wash all fruits and vegetables.

Practice good hand washing.

Wash and sanitize all cutting boards, utensils and food contact surfaces.

Thermometers Fridge/Freezer – Dial (256020) Meat – Dial (256000) Oven – Dial (256010)

Tip-Sensitive – Digital (255002)

Waterproof – Digital (255075)

Sanitizer & Towels

R-T-U Quaternary Food Contact Surface Sanitizer (013528 – 6/1 qt)

Microfiber Foodservice Cloths (24/16x19 in) • Best-in-Class microfiber delivers superior cleaning performance and durability.

• Rinse and re-use – launderable up to 40 times.

• Compatible with bleach for cleaning and washing.

• Removes stains 30% more effectively than cotton cloths.

• Proven to remove 99.9% of microbes.

• Quat safe to maintain sanitizer effectiveness.

• Cleans effectively with less chemical replenishment.

White with Red Stripe – 027300

UPCOMING WEBINAR Nov

19

Cleaning and Sanitizing

Roxanne Hassman & Rob Fiori, Martin Bros. Solutions 1:30 PM - 2:30 PM CST

White with Green Stripe – 027310

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

www.martinsnet.com/events

This webinar will address proper cleaning and sanitizing techniques across all segments.

2014 ISSUE 10

23

EQUI PM ENTA N D SUPPL I ES

Roxanne Hassman Martin Bros. Janitorial Category Marketing Manager

Ice Melt Products

Triple Melt® (017060 – 1/50 lb) • Sodium Chloride, Calcium Chloride, Activar, Blue Coverage Indicator • Most popular product – ideal blend at a reasonable price.

• Melts to -15°F. Peladow® (017030 – 1/50 lb) • Calcium Chloride • Melts to -25°F.

Products to Keep Ice Melt Outside

Outdoor Mat Flex Tip Two thousand finger-like tips/square foot aggressively scrape soil from shoes.

Indoor Mat Waterhog Hightly absorbant carpet scraper mat.

Back to 7 (012810 – 1/gal) Floor Conditioner/Neutralizer Removes ice melt residue from hard floors, carpets and mats.

3 K

Reasons to Keep Snow & Ice Off

eeping your parking lot and sidewalks clear and ice-free during the winter is important for three main reasons.

1

Emphasizes to customers that your establishment is open for business.

3

Helps to prevent slip-and-fall accidents and the litigation and liability that can result from those accidents.

24 ?

2

Portrays a look of professionalism and care for your customers.

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.

WEBINARS

Nov

19

Dec

Healthcare

School

Healthcare Medical

1:30 PM - 2:30 PM CST

Communicate with Attitude

Jan

ACOs and Quality of Standards in Dining

11

C-Store

Roxanne Hassman & Rob Fiori, Martin Bros. Solutions

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

Feb

Restaurant

Cleaning and Sanitizing

10 14

Nutrition

Kathleen C. Niedert, PhD, RD, CSG, LD, LNHA, Executive Director, Parkview Manor Campus

1:30 PM - 2:30 PM CST

Short Order Cooking

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

Chef Scott Fadden, Martin Bros.

1:30 PM - 2:30 PM CST

www.martinsnet.com/events

EVENTS

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

We want to help you look towards the future. We’ll be raising questions and looking at options that will help us all continue to evolve, survive and thrive in the healthcare industry. CEUs available.

Session III Population Health Management

Session II LTC Post Acute

Nov

20

• Advanced Directives • Using the S-Bar I Session: Aligning • Working with your MD with ACOs • Importance of Nutrition • ACO ‘Scorecard’

• Home Health

Population Jan Health • Nutrition Session: I Outside of your Rehab

Aligning • Marketing Your Community 22with LTC Post ACOs Management

LTC Post Acute

• and more!!

Acute

Population Health Management

Sister Schuberts Dinner Rolls

t

(933060 – 2/9-10 lb)

t

Sara Lee Carver’s Collection Butter Flavored Breast of Turkey

t Sugar Foods Fresh Gourmet Crispy Onions (603290 – 6/24 oz)

t Farmland

Smoke’NFast Carvemaster Ham (933720 – 2/9-10 lb)

(980240 – 6/10 in)

(980460 – 6/10 in)

Rich’s On Top Pre-Whipped Toppings

WISHING YOU A HAPPY HOLIDAY SEASON...

FROM OUR Dish! TO YOURS!

t

Sara Lee Chef Pierre Pumpkin Pie

t

t

Sara Lee Chef Pierre Cherry Pie