Dish! - 2015 Issue 9

blog.martinsnet.com

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2015 • ISSUE 9

Grilled Pork Steaks with Bourbon Mushroom Sauce | 12

Business Buzz on Soup | P 15

MASHED POTATOES, ROASTED GARLIC, CHIVES AND RICH BUTTERMILK COMBINE TO CREATE THE ULTIMATE COMFORT FOOD SIDE DISH.

Prep Time: 10 min. Cook Time: 15 min.

Yield: 42, half-cup servings

Brilliant Beginnings™ Recipe-Ready Mashed Potatoes 10630 / Martin Bros# 603010 1 cup Butter, salted 2 tsp Kosher salt 2 qt Milk

1 pch

3 cup Buttermilk 1

⁄2 cup Garlic, roasted, minced

1

⁄2 cup Chives, minced

1 tsp Black pepper, ground

Prepare Brilliant Beginnings™ Recipe-Ready Potatoes according to package directions for recipe-ready potato preparation.

In a separate pot, combine milk, buttermilk, roasted garlic and pepper; bring to a simmer.

As soon as the second pot with milk comes to a simmer, mix into potatoes, add chives and stir until fully combined.

ROASTED GARLIC & BUT TERMILK MASHED POTATOES

featuring

BRILLIANT BEGINNINGS™ RECIPE-READY POTATOES ARE: AUTHENTIC Scratch-made potato quality REAL 100% potatoes, no artifical flavors or colors EASY No washing, handling or boiling – prepare in just 3 steps VERSATILE The perfect start to your signature recipes

baf.com/brilliantbeginnings ™

BASIC AMERICAN FOODS,™ BRILLIANT BEGINNINGS™ AND KERN-DRIED™ ARE TRADEMARKS OF BASIC AMERICAN FOODS.

MARTIN BROS. DISTRIBUTING Super Summer Sendoff It’s that time of year where summer is at yet The arrival ofits thepeak, fall season we’re also wayvariety to brings withon it our a wide winding down.

It’s fair of flavorsitand aromas season, and it’s time to get ready for back probably one ofalso the most distinct of any to school.

Take asizes lookand at some greatof ideas for season.

Portion the types foods some fun late-summer LTOs asFor well as some served also begins to change. example, thoughts revamping yourof kids’ menu it’s time tofor feature a plateful pasta with a during this time when our focus is getting rich sauce and bread on the side! Take a look back to the Also, check outrecipe the articles through thisbooks. issue for some great and on hygiene tips, proper glove usefeature for food product ideas that will help you great safety, three awesome osso recipes fall favorites and unique newbuco flavors! and more! So get ready for a smashing end to summer!

2

CULINARY CONCEPTS SummerPork Apples, & Kids’ & More Fare Tastes of Fall

2

CULINARY CONCEPTS

6

HEALTH & WELLNESS

7

HOT DISH!

Tastes of Fall

Combating Stress

Making Happy 5 Hygiene TipsHours

14 13

Soup Ideas Food Season Safety Topics

15

Osso Buco Ready For Winter?

16 11

Rebates & Recipes

11

1 INGREDIENT 3 WAYS

14

SENIOR LIVING

15

BUSINESS BUZZ

16

EQUIPMENT & SUPPLIES

Farmland Pork Steakettes

Happy Hours

Build Your Bottom Line With Soup

Getting Ready For Winter

Krystle Kettman MANAGING EDITOR Krystle Kettman

MANAGINGVICE EDITOR EXECUTIVE PRESIDENT Diane Chandler EXECUTIVE VICE PRESIDENT DIRECTOR OF MERCHANDISING Diane Chandler Jennifer Meinders DIRECTOR OF MERCHANDISING MARKETING MANAGER Jennifer Meinders Angie Dark MARKETING MANAGER VENDOR Angie DarkMARKETING COORDINATOR Krystle Kettman VENDOR MARKETING COORDINATOR CATEGORY MARKETING MANAGERS Krystle Kettman Angie Destival, Julie Podhaski, Steve Krivachek, Roxanne Hassman, CATEGORY MARKETING MANAGERS Natalea Koehn, Julie Rod Stewart, Angie Destival, Podhaski,Vince Barkhoff Steve Krivachek, Roxanne Hassman, DIETITIANS Natalea Koehn, Rod Stewart, Vince Barkhoff Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, DIETITIANS Christine Link,Stacy Christy Edwards, Julie Halfpop, Mason, Gretchen Katie Wulkow, Mary Sell,Robinson, Renee Greiner, Kyndra Hamblin Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, C-STORE & RETAIL SPECIALISTS Kyndra Hamblin Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, MEDICAL SUPPLIES SPECIALISTS Denise Funk, Don Wallace Deb Elings, Becky Eighmey MEDICAL SUPPLIES SPECIALISTS EQUIPMENT SUPPLY SPECIALISTS Tim Glenn, Deb&Elings, Becky Eighmey Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller SPECIALISTS EQUIPMENT & SUPPLY Mary Schott, Bobbi Bowden, Rick Moser, CULINARY Mario Mery, Kam Miller Scott Fadden, Steve Tiezzi, Doug Voss, John Smith CULINARY Scott Fadden, Steve Tiezzi, GRAPHIC Doug Voss, DESIGNERS John Smith Jeff Sadler, Rob Swiatly Chase Murphy, Angie Dark GRAPHIC DESIGNERS Jeff Sadler, Rob Swiatly, Angie Dark, PHOTOGRAPHY Chase Murphy, Allyn Slack, Bill Pendry Rob Swiatly PHOTOGRAPHY INTERACTIVE DESIGN SPECIALIST Rob Swiatly Bill Pendry INTERACTIVE DESIGN SPECIALIST Bill Pendry Martin Bros. reserves the right to correct all printing errors.

Martin Bros. reserves the right to correct all printing errors.

COST $3.95 SELL AT $11.

99

SMOKY APPLE PORK CHOP

POTENTIAL PROFIT* $ 8.04

WITH APPLE BACON BOURBON GLAZE PORK 1 each 4 oz

APPLE BACON BOURBON GLAZE: YIELD 12 NEW Farmland Smoky Apple Bone-In Pork Chop (928850) Flav-R-Pac® Grande Classics® Key West Vegetables (962870)

2 cups 2 cups 18 slices

Gold Label Bourbon Sauce (90619479) Lyons Apple Juice (734408) Farmland Bacon, crisply cooked, chopped

Reduce apple juice by half. Add bourbon sauce and bacon before serving.

Grill chop to 145°F. Top with Apple Bacon Bourbon Glaze (see recipe). Serve with vegetables, another side and a side salad.

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

CULINARY CONCEPTS

AUTUMN BOURBON PEPPERCORN TURKEY SANDWICH 2 slices 4 oz 2 slices 3 slices 2 slices 2 slices 1 slice 1 oz 7 oz

Rotella’s Wheatberry Vienna Bread (984020) Perdue 5* Bourbon Peppercorn Pan-Roasted Turkey Breast (934730), thinly sliced Farmland Bacon, cooked C.H. Robinson Washington Apple, thinly sliced C.H. Robinson Leaf Lettuce (360670) Bix Tomato (348109) Readi-Pac® Mild Cheddar Cheese (900000) Cranberry Mayo (see recipe below) Chef Francisco® Roasted Corn & Green Chile Bisque (953260; 90532036)

Build sandwich, and serve with bisque.

CRANBERRY MAYO: YIELD 16 1 cup 1 cup 1 tsp

Classic Gourmet® Select Extra Heavy Mayonnaise (631390) Fresh Gourmet® Dried Cranberries (581750) Wholesale Lemon (376111; 376110; 376030), zest

Mix ingredients together.

COST $4.23 SELL AT $10.

99

POTENTIAL PROFIT* $ 6.76

FUJI (370170 – 113-125 ct) GALA (370220 – 80 ct; 370200 – 113-125 ct) GOLDEN DELICIOUS (370330 – 113-125 ct) GRANNY SMITH (370720 – 88 ct; 370750 – 100-113 ct) RED DELICIOUS (370175 – 80-88 ct; 370130 – 113 ct; 370210 – 125 ct; Extra Fancy – 370140 – 125 ct)

To-Go EARTHCHOICE® HINGEWARE (6x6 in – 857062 8x8 in – 856874 9x9 in – 856810) *Potential profits are based on average prices and serving sizes.

2015 ISSUE 09

3

CULINARY CONCEPTS

COST $3.72 SELL AT $10.

99

POTENTIAL PROFIT* $ 7.27

BACON-WRAPPED STUFFED CHICKEN WITH SWEET JALAPENO SAUCE 1 each 2-3 strips 1 oz 2 slices 1/2 oz 2 oz 5 oz

Wayne Farms Chicken Breast – 6 oz (977470) Farmland Bacon Pauly® Cream Cheese (903710) Readi-Pac® Monterey Jack Cheese with Peppers (900010) Bix Spinach (361170, 361171) Sweet Jalapeño Sauce (see recipe below) House Cuts® Lattice Chips (953270)

Preheat oven to 400°F. After chicken is thawed, flatten out. Spread cream cheese on top, place a slice of cheese and then spinach overtop and finally fold and tuck everything together. Wrap with bacon. Cook until internal temperature reaches 165°F. Top with another slice of cheese. Drizzle sauce overtop, or serve on the side. Serve with lattice chips and another side.

SWEET JALAPENO SAUCE: YIELD 6 2 cups 1/4 cup 1/2 cup

Lawrence Grape Jelly (754178) Capital City Jalapeño (361280; 361238), diced Roland Balsamic Vinegar (641131; 600880)

Reduce jelly by half. Add balsamic vinegar and jalapeño. If need to thicken, add cornstarch and simmer.

4

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

CULINARY CONCEPTS

GARLIC SHRIMP & ANDOUILLE CORN TACOS 3 each 6 each 3 oz 1/8 cup 1/2 tsp 6 oz 7 oz 2 oz

Catallia White Corn Tortillas (953230) Aqua Star Peeled & Deveined Tail-Off Shrimp – 16-20 ct (924410) Hillshire Farm® Andouille Endless Rope Smoked Sausage (977910), diced Butter Master’s Touch® Roasted Garlic Flavor Concentrate (500041) Taco Slaw (see recipe below) Anchor® Spicy Jalapeño Cheddar Corn Nuggets (964620) Chipotle Sour Cream (see recipe below)

Mix butter and garlic concentrate together; use to sauté shrimp and sausage. Build tacos.

Serve with nuggets and chipotle sour cream.

TACO SLAW: YIELD 12 1 lb 1 cup 1 Tbsp 1 Tbsp

Bix Taco Slaw (380920) Ventura Classic Gourmet® Select Creamy Cole Slaw Dressing (630070) ReaLime® Lime Juice (733101) Lawry’s® Chili, Cumin & Garlic Seasoning (473231)

Mix ingredients together.

CHIPOTLE SOUR CREAM: YIELD 8 1 lb 2 Tbsp

Kemps Sour Cream (900540; 900548) Master’s Touch® Chipotle Flavor Concentrate (500071)

Mix ingredients together.

COST $4.95 SELL AT $11.

99

POTENTIAL PROFIT* $ 7.04

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

2015 ISSUE 09

5

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

Stop Stressing about

Mary Sell Martin Bros. Menu Services Manager We all have stress in our lives, especially in our jobs. But how do we stop it? How can we handle it better? Seeing stress on the job as a challenge rather than stressing about it is the key. Stress can be motivating and help you grow if you let it. When you view work stress as something to run away from, you miss opportunities to learn and grow. People who view work stressors in a positive light are more likely to feel they have the resources to handle the stress and succeed through it.

So, how do you get good at managing stress and viewing work stress as an opportunity?

1. One exercise you can practice when dealing with stressful situations is to repeat something motivational and positive. Positive thoughts may change the way stress effects your body and the way you react to stress. Have a personal, motivating mantra, and make it part of your thought process.

2. Another way to manage stress is to better manage your time. One of American’s most common complaints for being stressed is that they have too much to do and not enough time to do it. The keys to managing time are to organize your time enough that you have the right workload, the right amount of time to complete it and the confidence that you can thus accomplish your goals.

MOTIVATING MANTRAS • He who has hope has everything.

• If you want to have confidence, act as if you already have it.

• One positive thought can change everything.

• You miss 100% of the shots you don’t take.

Tips to Manage Your Time & Stress Less at Work • Use the start of every work shift to plan your time for that day. Don’t start your tasks for the day until you’ve made a plan and know what you need to accomplish.

• Plan time to be pulled away from what you’re doing. Schedule time into your day to account for interruptions.

• Put up a “do not disturb” sign when you need to work without interruptions.

• Practice not answering the phone just because it’s ringing and not responding to emails just because they show up. Disconnect instant messaging. Don’t instantly give people your attention unless it’s absolutely crucial in your work environment to offer an immediate human response. Instead, schedule a time each day to answer email messages and return phone calls.

• Block out distractions like Facebook and social media unless you use these tools to communicate in your work environment.

• Make yourself aware of what work situations need to be addressed immediately and what can be addressed later.

• Prioritize your priorities at work. It is import that you understand your employer’s mission and strategic priorities. Know what your role is in the organization along with your strengths and personal goals. Make sure your daily to-do list is focused on projects that are best aligned with both your employer’s and your own goals.

• Remember that it isn’t always possible to get everything done.

Controlling Food Cost

TECHNOLOGY YOU EXPECT Resources that educate and help you save time!

Available for customers at www.MartinsMart.com.

Food Preparation Food Safety Hygiene & Sanitation Marketing Your Business Menu Planning Nutrition

HOT

DISH!

REBATES & RECIPES

$10/BOTTLE! New Chiles

Crushed Chipotle Pepper, Ground Jalapeño Pepper & Sriracha Seasoning Item #s 475761, 90620513 & 475771 Offer valid 6/14/2015 – 11/30/2015.

$10/BOTTLE! ~

MONTREAL & JALAPENO SPICED CHICKEN QUARTERS

By Legendary Vendor Partners: McCormick & Perdue Servings: 24 3/4 cup 1 Tbsp 1 cup + 2 Tbsp 24 each 1.

2.

3.

4.

McCormick Grill Mates® Montreal Steak® Seasoning McCormick Ground Jalapeño Pepper Butter, melted Perdue TenderReady® Roasted Chicken Quarters

Preheat oven to 350°F. Combine seasoning and ground jalapeño pepper.

Place chicken on a sheet tray with a wire rack and brush with melted butter. Season with spice mixture.

Bake for 30-45 minutes or until thermometer reads an internal temperature of 165°F.

Perfect Pinch®

Garlic & Herb, Signature & Zesty Pepper Item #s 475751, 475731 & 475741 Offer valid 6/1/2015 – 11/30/2015.

UP TO $40!

Spice Up Your Menu Rebate Offer valid 1/1/2015 – 11/30/2015.

n RS! o d C ke os. A Go to www.martinsnet.com or ask your Martin Bros. representative for more information about these rebates. c tra Br in art BUY 1 GET 1 FREE! BOGO! BUY 1 GET 1 FREE! M $

Chicken Sausage

Item #s 907850 & 907860

Buffalo, Sriracha & Hot Sauces

Item #s 928800, 928810 & 928820

Offer valid 8/24/2015 – 11/22/2015.

Offer valid 9/1/2015 – 11/30/2015.

Offer valid 7/1/2015 – 12/31/2015.

ORDER 2 CASES, SECOND IS FREE!

FREE CASE!

FREE CASE!

Chef-Ready Vegetable Purees

Simple Signatures Premium Macaroni & Cheese

FREE CASE REBATES

Yoplait® SmoothiePro™

Item #s 572410, 572420 & 572430

Item # 952470

Featuring Item # 906980

Pre-Dip

Item #s 415010 & 415450

Offer valid 7/1/2015 – 12/31/2015.

Offer valid 2/1/2015 – 12/31/2015.

Offer valid 1/1/2015 – 12/31/2015.

FIRST CASE FREE!

UP TO $250!

$5/CASE!

Item # 964620

Fall Rebate

Item #s 572650, 572660, 572670 & 572680

Offer valid 7/1/2015 – 6/30/2016.

Offer valid 8/10/2015 – 10/11/2015.

Offer valid 6/15/2015 – 10/15/2015.

UP TO $1,850!

UP TO $600!

UP TO $100!

Anchor® Spicy Jalapeño Cheddar Corn Nuggets

New Products Rebate Menu Favorites Rebate Boneless Wings Rebate Hillshire Farm® Oktoberfest Sausage Offer Offers valid 9/1/2015 – 12/31/2015.

BRANDS YOU TRUST

I

D Seafood Rebate Offer valid 7/1/2015 – 12/31/2015.

TECHNOLOGY YOU EXPECT

EcoStick Sweeteners

Featuring Beef Brisket Item # 927620

Offer valid 10/1/2014 – 12/31/2015.

SERVICE YOU DESERVE

RECIPES SIMPLE GOCHUJANG SAUCE

By Legendary Vendor Partner: Roland Servings: 4-6 1/2 cup 2 Tbsp 1 Tbsp 1-2 Tbsp 1 Tbsp 1 Tbsp 1/2 tsp 1.

2.

3.

Roland Gochujang Roland Sesame Oil Sugar Water, depending on desired consistency Roland Toasted White Sesame Seeds Roland Apple Cider Vinegar Garlic, minced

Combine all ingredients in a small mixing bowl.

Stir well to combine.

Adjust seasoning to taste.

QUINOA BIBIMBAP

By Legendary Vendor Partner: Roland Servings: 8-10 12 oz 1 cup 1 cup 1 cup 1 cup 1/4 cup 10 cups 4 Tbsp 2 Tbsp 2 Tbsp 1 Tbsp 3 Tbsp 3 Tbsp 1/2 cup 1.

2.

3.

4.

5.

6.

Roland Tri-Color Quinoa Roland Bean Sprouts Roland Sliced Bamboo Shoots Daikon Radish, julienned Carrots, julienned Green Onions, sliced Spinach Leaves Roland Sesame Oil Roland Soy Sauce Roland Seasoned Rice Wine Vinegar Ginger, grated Honey Roland Doenjang Paste Simple Gochujang Sauce (see recipe)

Cook quinoa according to package instructions.

In a large skillet over medium heat, add 1 Tbsp oil and 1 Tbsp doenjang paste. Add spinach to skillet, and cook until wilted.

In a large bowl, combine cooked quinoa, bean sprouts, sliced bamboo shoots, daikon radish, carrots, green onions and cooked, seasoned spinach.

In a small bowl, prepare vinaigrette by whisking together remaining oil, doenjang paste, soy sauce, seasoned rice wine vinegar, ginger and honey until they emulsify.

Add vinaigrette to quinoa mixture and toss until well coated.

Drizzle prepared Simple Gochujang Sauce over quinoa mixture.

SSAMJANG GLAZED MEATBALLS

By Legendary Vendor Partner: Roland Servings: 10 1 lb 1 lb 1/2 cup 2 Tbsp 2 each 1 tsp 2 Tbsp 1 cup 2 Tbsp 1/3 cup 1/4 cup 1/4 cup 2 Tbsp

Ground Beef Ground Pork White Onion, minced Ginger, grated Eggs Roland Fine Sea Salt Roland Sesame Oil Roland Ssamjang Paste Roland Soy Sauce Honey Water Green Onions, sliced RolandÂŽ Roasted White Sesame Seeds

1. Preheat oven to 375°F. 2. Using hands, quickly and gently mix beef, pork, onion, ginger, eggs and sea salt just until all ingredients are evenly combined.

3. Moisten hands and roll meat mixture in between palms to create golf ball-sized balls (approximately one ounce). Preheat oil in a large oven-proof skillet over medium heat, and sear meatballs for 2 minutes on all sides.

4. In a small bowl, combine ssamjang paste, soy sauce, honey and water. Using a basting brush, spread the mixture evenly over meatballs. Transfer skillet to oven and bake for 25 minutes.

5. Remove meatballs from oven, garnish with sliced green onions and roasted white sesame seeds.

Discover the Martin Bros. difference! www.martinsnet.com

RECIPES GREEN TOMATO SALTIMBOCCA

By Legendary Vendor Partner: Tampa Maid 4 each

Tampa Maid Harvest Creations Dipt’n Dusted® Fried Green Tomatoes

4 each

Prosciutto, thinly sliced (about 2 oz)

1/8 tsp

Ground Black Pepper

4 each

Sage Leaves, small, chopped if desired

4 each

Provolone Cheese, thinly sliced

1 cup

Tomato Basil Pasta Sauce

1.

Preheat oven to 400°F.

2.

Prepare tomatoes following package instructions.

3.

Place one prosciutto slice on each tomato and sprinkle with pepper. Add one sage leaf and top with one cheese slice. Cover and cook 3–4 minutes or until cheese melts.

4.

Place pasta sauce in microwave-safe bowl and cover. Microwave on high 3–4 minutes or until hot.

5.

Spoon heated sauce onto serving plates and place tomatoes on sauce.

FRIED GREEN TOMATO CAPRESE SALAD

By Legendary Vendor Partner: Tampa Maid 6 each

Tampa Maid Harvest Creations Dipt’n Dusted® Fried Green Tomatoes

5 each

Buffalo Mozzarella, thick sliced

5 each

Basil Leaves, large

1/8 tsp

Ground Black Pepper

1–2 Tbsp

Balsamic Vinaigrette or Balsamic Glaze

1.

Prepare tomatoes following package instructions.

2.

Shingle-layer tomatoes, mozzarella and basil on a salad plate. Repeat layers and end with a tomato.

3. S prinkle pepper overtop and finish with a drizzle of vinaigrette or glaze.

Pork Steakettes (918150 – 40/4 oz) Boneless whole muscle tenderized pork. Ready to grill, bake or broil.

WAYS

PARMESAN CRUSTED PORK STEAK YIELD: 4-6 4-6 each 1 cup 1/2 cup 1 cup 2-1/2 tsp 1 cup

1

Farmland Pork Steakettes (918150) Golden Dipt® Panko Bread Crumbs (415090) Schreiber® Grated Parmesan Cheese (430201) Flour Perfect Pinch® Garlic & Herb Salt-Free Seasoning (475751) Buttermilk

Mix panko and parmesan in one bowl. Mix flour and seasoning in a second bowl. In a third bowl, pour buttermilk. To bread pork, dip in flour mixture, then in buttermilk and finally in panko mixture. Panfry in oil over medium to medium-high heat.

Serve with sides including green beans, red potatoes and squash gratin. (See BONUS Squash Gratin recipe below!)

SQUASH GRATIN: YIELD 8 2 each 2 cups 1-1/2 cups 1 cup 2 Tbsp To taste To taste

Wholesale Acorn Squash (361460), peeled, seeded, 1/4-1/2 inch slices Biery® Shredded Swiss Cheese (903768) Kemps® Heavy Cream (904018) Golden Dipt® Panko Bread Crumbs (415090) Butter, melted Salt Pepper

Preheat oven to 375°F. Spray half 2 inch hotel pan. Toss squash with salt and pepper. Layer half seasoned squash into pan.

Top with half cheese. Layer with remaining squash and cheese. Pour cream overtop. Mix panko and butter together; sprinkle overtop. Bake for 45-60 minutes. To speed process, par-boil squash first and even divide into individual serving dishes.

COST $ 2.6 6 SELL AT $ 9.

99

POTENTIA L PROFIT* $ 7.33

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

2015 ISSUE 09

11

1 I N G R E D I E N T • 3 WAYS

GRILLED PORK STEAKS WITH BOURBON MUSHROOM SAUCE 2 each As needed

Farmland Pork Steakettes (918150) Perfect Pinch® Zesty Pepper Salt-Free Seasoning (475741)

Season pork. Grill to 145°F. Top with Bourbon Mushroom Sauce (see recipe below). Serve with vegetables, a potato and a side salad.

BOURBON MUSHROOM SAUCE: YIELD 8 2 cups 2 cups 1 lb

Kemps® Heavy Cream (904018) Gold Label Bourbon Sauce (90619479) Monterey™ Thick Sliced Mushrooms (360940), sautéed

Reduce cream to half. Add bourbon sauce and sautéed mushrooms.

VEGETABLES 4 oz

Flav-R-Pac® Grande Classics® Nantucket Vegetables (963020)

POTATO 5 oz

Lamb’s Seasoned® Seashore-Style™ Fries (963790)

COST $ 3.6 1 SELL AT $10 .99

POTENTIA L PROFIT* $ 7.38

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

12

2

1 I N G R E D I E N T • 3 WAYS

APPLE SALSA STUFFED PORK STEAK WITH SRIRACHA LIME BUTTER & NAPA CABBAGE PORK STEAK 1 each

Farmland Pork Steakette (918150)

Preheat oven to 375°F. After steakette is thawed, pound out until thin. Place 1/2 cup Apple Salsa (see recipe below) on one side and fold over other half of pork, pressing edges together. Place on baking pan.

Bake until center reaches 165°F, approximately 10-15 minutes. Top with Sriracha Lime Butter (see recipe) before serving. Serve with Napa Cabbage (see recipe), vegetables and a side salad.

APPLE SALSA: YIELD 8 4 each 1/3 cup 2 Tbsp 1/2 cup 2 Tbsp 2 Tbsp To taste

Wholesale Granny Smith Apples (370771), diced ReaLime® Lime Juice (733101) Capital City Jalapeño (361280), diced Bix Diced Red Onion (380381) C.H. Robinson Cilantro (360490, 360491), diced Sugar Salt

Mix ingredients together.

SRIRACHA LIME BUTTER: YIELD 16 1 lb 2 Tbsp

Butter, room temperature Master’s Touch® Sriracha Lime Flavor Concentrate (500061)

Mix butter and concentrate. Form into a stick using plastic wrap and chilling for at less an hour. Slice as needed.

NAPA CABBAGE 6 oz As needed As needed To taste

Bix Taco Slaw (380920) Oil Lawry’s® Chili, Cumin & Garlic Seasoning (473231) Salt

Sauté taco slaw in oil. Season with seasoning and salt, adding and adjusting as needed.

3

COST $ 2.41 SELL AT $ 8 .99

POTENTIA L PROFIT* $ 6.58

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

2015 ISSUE 09

13

SENIOR LIVING

4 keys to

HAPPY HOURS

Kyndra Hamblin, RD, LD,

Martin Bros. Marketing Dietitian

Happy Hours exist in a variety of venues, from bars and restaurants to retirement communities.

Whatever the establishment, Happy Hours can be a great source of relaxation, indulgence and fun with family and friends. They are also a great way to market your establishment and drive business.

Below are a few keys to making your Happy Hour successful, with the ultimate goal of leaving your patrons looking forward to the next one!

1 SMALL PORTIONS & FINGER FOODS

2 EQUIPMENT & SUPPLIES

PRODUCTS

Sweet Classics® Double Chocolate Brownie Bites (981380 – 2/4 lb) Wrappetizers® Mesquite Chicken Quesadilla Rolls (961410 – 4/4 lb) Brew City ® Beer Battered Zucchini Slices (961630 – 8/3 lb) Anchor ® Crispy Battered Green Beans (950580 – 4/2 lb) Anchor ® Battered Cheddar Nuggets (961778 – 6/3 lb) Moore’s® Vidalia® Battered Onion Rings (946610 – 4/2.5 lb)

Bistro Collection® Mini Bundt Cakes (907790, 907800, 907810, 907820) Black Beverage Napkin – 2 ply (801060 – 4/250 ct)

White Beverage Napkin – 2 ply (801190 – 4/250 ct)

White Beverage Napkin – 1 ply Doo-Wa Ditties Boneless Lightly Breaded Chicken Wings – Fully Cooked (978960 – 2/5 lb)

(801020 – 4/1000 ct)

Midtown Margarita Glass

Cheesecake Cuties Variety Pack (997710 – 4/1/4 sheet)

(90410327 – 12/13 oz)

Embassy Cocktail Glass (90369269 – 36/5 oz)

Mug (90369228 – 24/11 oz) Gibraltar Super Mug (90369447 – 12/34 oz)

Sweet Things® Sweet Potato Vanilla Sugar Fries (965210 – 5/3 lb) LW Private Reserve® Pinwheel Wedges® (960820 – 6/5 lb)

Yoplait ® SmoothiePro™ - Mixed Berry & Tropical (907850 & 907860 – 6/60 oz)

Dutch Quality House® Waffle Breaded Boneless Chicken Bites – Fully Cooked (978480 – 2/5 lb)

3

THEMES

Cheeseburger Sliders (Recipe 15310) Smoked Turkey & Cheese Sliders (Recipe 17681)

For Senior Living establishments, giving some Happy Hours a seasonal theme is a great way to add even more fun into Happy Hours! Here is a great idea for the upcoming Thanksgiving and winter seasons:

Leftover Wishbone Luncheon Plan a special luncheon a day or two after Thanksgiving. Serve turkey leftovers (or fresh turkey dishes). Use a fall color scheme rusts, browns and golds. For more ideas, go to “Leftover Wishbone Luncheon” under November in the Theme Meal Magic Services section of www.MartinsMart.com.

14

RECIPES

A Snow Ball Decoration Ideas: Use white, silver and different shades of blue for a perfect color scheme. Cut out large snowflakes and hang them from the ceiling. Also, dangle large styrofoam balls from the ceiling. Add white helium-filled balloons and white crepe paper streamers. Hang iciclestyle lights. For more ideas, go to “A Snow Ball” under December in the Theme Meal Magic Services section of www.MartinsMart.com.

Mart’n Cart Snack Cart

Great for setting up a portable bar for your patrons!

Ask your Martin Bros. sales representative or Nutrition Services’ Julie Halfpop at jhalfpop@martinsnet.com for more information.

4 MARKETING

The final key to successful Happy Hours is marketing them! Advertise them within your establishment on posters and table tents. Publish details about approaching events in newsletters, on your website and on social media.

And…don’t forget to post pictures from the event via all these channels, as well, to thank people for coming and attract even more people next time!

BUSINESS BUZZ

BUILD YOUR BOTTOM LINE

WITH S UP Trusted Brand Feature: Forty-six percent of consumers say they visit certain restaurants specifically because they enjoy the soup1, so featuring the right soup varieties for your operation can help to boost sales.

Whether providing an indulgent comfort, a healthier side option or a low-risk way to try a new ethnic flavor, soup appeals to customers for a wide variety of reasons. And with soups that satisfy these needs, you can drive traffic and build your business on multiple levels.

Several fast casual chains have made soup a major component of their menus using two of the most powerful soup sales strategies: bread bowls and combo meals.

1 Technomic, Left Side of the Menu: Soup & Salad Consumer Trend Report, 2014 2 Soup Profitability Calculator.

3 The NPD Group/CREST® Foodservice Brief, February 2012 4 Technomic, Inc., The Future of FSR, Family-Styles Restaurant Consumer Trend Report, 2013

TOP 5 SOUPS

1

Wisconsin Cheese (943130 – 4/4 lb tubs)

Serving soup in a bread bowl adds eye-appeal and perceived value. Combo meals, regardless of restaurant type, may result in per-person check sizes that are $1.00 to $1.50 greater than checks for all other meals combined.3 Switching to frozen soup can help to increase profits even more.

In terms of profit, a typical broccoli cheddar soup made from scratch can garner only about 15 cents per ounce, but frozen can yield up to 21 cents for the same quantity.2 With soup orders increasing nationwide4, there’s never been a better time to maximize your profits.

of consumers say they visit

46% restaurants specifically

because they enjoy the soup.1

3

2 Cheesy Chicken Tortilla (946120 – 4/8 lb bags)

5

4

Potato with Bacon (943230 – 4/4 lb tubs)

Old Fashioned Chicken Noodle (943120 – 4/4 lb tubs)

Broccoli Cheese (943220 – 4/4 lb tubs)

BREAD BOWLS White (Ready to Use – 986590 – 32/5 in; Full – 90448883 – 12/6 in)

Sourdough (Full – 992660 – 40/Mini; Cored – 90448786 – 32/5 in)

SOUP TUBS VS. BAGS

TUBS The interlocking plastic design of tubs is ideal for operations with limited freezer space, because these tubs easily stack on freezer shelves. Chef Francisco® tubs also allow 100% evacuation of the product and serve as measuring vessels for any added liquid in reconstituted varieties. Heinz offers a variety of tub products that are easy-to-prepare and can be quickly customized with your own ingredients to create a signature soup.

BAGS Requiring no skilled labor, bag products can be heated from frozen or thawed right in the bag, so from batch to batch and day to day you can be assured of the same quality and taste.

2015 ISSUE 09

15

EQUI PM ENTA N D SUPPL I ES

SOUP EQUIPMENT & SUPPLIES

Keep Hot Food Hot Cayenne® Warmer

3 TIPS TO GET YOU READY FOR WINTER

(4-1/8 qt (284884)

1.• Make Icesure Meltthe proper Tips amount of ice melt is being Take Prepared Food From Chilled to Hot Cayenne® Rethermalizer 11 qt (283025)

Get A Unique Look

Cayenne® Colonial Kettle™ 11 qt (90379840)

LADLES

Economy Two-Piece Ladles 1 oz (220020) 2 oz (220050) 3 oz (220060) 4 oz (220070) 6 oz (220090)

Heavy Duty Ladles with Black Kool-Touch® Handles 2 oz (223570) 6 oz (223600)

SOUP DISPOSABLES

applied. Oftentimes, ice melt/residue will track into a building if it is being over applied. Make sure to read and follow application rates. You could also purchase an ice melt with a colored coverage indicator to help apply the correct amount.

• If you have a tight budget but need an ice melt that will perform at lower temperatures, use a high performance and low cost blend.

• If you have a large parking lot that must stay relatively clear but you also have budget constraints, use a product with an accelerator.

• If you have new concrete, make sure it’s at least one year old before you use any ice melt.

Concrete needs a minimum of one year to fully cure. The freeze/thaw cycles that occur in winter are stressful to new concrete, and the use of an ice melt could potentially accelerate these cycles and cause the concrete to sprawl and flake.

2. Floor Care Tips • Sweep away excess ice melt from outdoor entrances as soon as the snow and ice have melted for that occurrence. This will help minimize the amount of ice melt being tracked into your building.

• To remove any ice melt residues found on hard surfaces or carpets, use a carpet and hard floor neutralizer.

Flexstyle® Symphony® Double-Sided Poly Paper Food Container Combo Packs (Containers with Lids) 10/25 ct 8 oz (856998) 12 oz (856808) 16 oz (857018) 32 oz (857028)

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Roxanne Hassman, Martin Bros.

Janitorial Category Marketing Manager

• For floors that can be burnished, increase burnishing frequency during the winter season.

Burnishing will smooth out the scratches that can become more prevalent in floors during the winter. Smooth floors can also reduce the areas where particulates can settle.

3. Matting Tips The Carpet & Rug Institute recommends 12-15 feet of matting at building entries.

3-Mat System: Scraper Mat – A mat, such as the Super Scrape from Andersen, that is generally used outside to remove heavy soil and moisture.

Scraper/Wiper Mat – Used in the vestibule or right inside the door to remove medium to heavy soil and moisture. Bi-level construction as found in the Andersen WaterHog® mats is best so that it traps the soil and moisture below the top surface.

Wiper Mat – Use in interior spaces of buildings.

Stops light soil and moisture. An example would be the Andersen Stylist.

Should space be limited and a 3-mat system will not fit, the best overall performance choice is a Scraper/Wiper Mat.

ICE MELTS

ICE MELT RESIDUE REMOVERS

Peladow® Calcium Chloride Ice Melt

Back to 7 Carpet & Hard Floor Neutralizer (012810 – 1/1 gal)

(017030 – 1/50 lb)

Triple Melt® Ice Melt w/Activar® Blue Coverage Indicator

EasyPaks® Neutralizer (011070– 180/.5 oz)

(017060– 1/50 lb)

PACKAGING UNLIMITED Ice Melt w/Blue Coverage Indicator (017370– 1/50 lb)

Ask your Martin Bros. representative for information about choosing the right mats for your facility, or visit The Andersen Company website at www.andersenco.com.

Webinars & Events UPCOMING

WEBINARS Oct

14

Servant Leadership Gretchen Robinson, RDN/LD, Martin Bros.

1:30 PM 2:30 PM

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In this webinar, we will discuss how using the Servant Leadership module can take you from being a boss to a LEADER. Invite your employees to listen as well; while their job descriptions might not say “manager/leader”, they are still leading people by their examples.

Survey Trends and Strategy F371

Nov

Julie Halfpop, RDN/LD & Gretchen Robinson, RDN/LD

11

Wondering if you are the only community getting cited for F371?

In this webinar, we will take a look at survey trends, what violations are being cited and how you can prepare your kitchen.

1:30 PM 2:30 PM

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EVENTS Martin Bros. Taste the Difference Oct

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Oct

20 St. Louis, MO

19 Kansas City, MO

Don’t miss a chance to mingle with vendor partners and culinary chefs as we take our education and product showcase on the road!

ServSafe Courses

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S

Oct

28 Iowa City, IA Learn how to minimize the risk of foodborne illness, comply with state codes, develop a workable cleaning schedule, lower costs and much more. $145/student.

Our webinars and events are designed to educate customers of all segments.

Please refer to the color-coded key next to the event to see if it pertains to you.

Healthcare

Nutrition

Restaurant

C-Store

School

Healthcare Medical

Most Martin Bros. webinars and events can earn you CEUs.

Register at: www.martinsnet.com/events Healthcare

Nutrition

Restaurant

C-Store

School

Healthcare Medical

#MBMustHaves PAGE 2

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Farmland Smoky Apple Bone-In Pork Chop (928850)

Lyons Apple Juice (734408)

Perdue 5* Bourbon Peppercorn PanRoasted Turkey Breast (380190)

Sugar Foods Fresh Gourmet® Dried Cranberries (581750)

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Custom Culinary Master’s Touch® Roasted Garlic Flavor Concentrate (963050)

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Wholesale Acorn Squash

Kemps® Heavy Cream

(361460)

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Wayne Farms Dutch Quality House® Waffle Breaded Boneless Chicken Bites

BUY 1 GET 1 FREE! Chicken Sausage Item # 906980

(978480)

Offer valid 7/1/2015 – 6/30/2016

Offer valid 7/1/2015 – 12/31/2015

Lamb Weston Sweet Things® Sweet Potato Vanilla Sugar Fries (965210)

FEATURED REBATES

(904018)

Anchor® Spicy Jalapeño Cheddar Corn Nuggets (964620)

Farmland Pork Steakettes

(918150)

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McCormick Perfect Pinch® Zesty Pepper Salt-Free Seasoning (475741)

McCain Sweet Classics® Double Chocolate Brownie Bites (981380)

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Heinz Chef Francisco® Wisconsin Cheese Soup (943130)

FIRST CASE FREE! Anchor® Spicy Jalapeño Cheddar Corn Nuggets Item # 964620

Offer valid 8/10/2015 – 10/11/2015

Tyson Hillshire Farm® Andouille Endless Rope Smoked Sausage (977910)

Ossian Triple Melt® w/Activar® (017088, 017090, 017060, 017080)

UP TO $250!

Fall Rebate