Dish! - 2016 Issue 3

blog.martinsnet.com

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2016 • ISSUE THREE

Specials

Ham Au Gratin with Vegetables | P 13

the exclusive, in-depth info!

UP-TO-DATE INFORMATION ON THE FOOD SERVICE BUSINESS! Find out what’s trending and how to incorporate it into your menu and operations!

Hear from Martin Bros. Culinary, Marketing, Nutrition Services and more!

TOPICS INCLUDE:

Easter & Mother’s Day Lent Trends for 2016 New Podcasts Monthly MARTINSNET.COM/PODCAST or Search for Dish!Exclusive on iTunes

Seasonal Recipes

MARTIN BROS. DISTRIBUTING

Spring Specials Spring, Easter & Mother’s Day are right around the corner!

This is a great time of the year to look at new menu items as well as offering unique, seasonal specials. Some great ideas to highlight and promote this time of year include breakfast, brunch and buffet favorites as well as lighter dishes with fresh ingredients. Take a look at some of these new recipe ideas for inspiration!

Olive Wood Crate (OWBB1)

Krystle Kettman

2 2

CULINARY CONCEPTS

6

HEALTH & WELLNESS

7

HOT DISH!

9

Easter & Mother’s Day Specials

VENDOR MARKETING COORDINATOR CATEGORY MARKETING MANAGERS Krystle KettmanJulie Podhaski, Angie Destival,

Healthy Pizza 5 Hygiene Tips

6

New Items & Rebates

ONE INGREDIENT PLUS

12

ONE INGREDIENT THREE WAYS

14

EQUIPMENT & SUPPLIES

16

SENIOR LIVING

Steve Krivachek, Roxanne Hassman, CATEGORY MARKETING MANAGERS Natalea Koehn, Rod Angie Destival, Julie Stewart, Podhaski,Vince Barkhoff Steve Krivachek, Roxanne Hassman, DIETITIANS Natalea Koehn,Stacy Vince Barkhoff Julie Halfpop, 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 Wulkow, C-STORERobinson, & RETAILKatie 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 Tim Glenn, Deb Elings, Becky Eighmey

Apple Demi-Glace

Ham – Glazed, Crusted & Au Gratin

EXECUTIVE VICE PRESIDENT DIRECTOR OF MERCHANDISING Diane Chandler Jennifer Meinders

MARKETING MANAGERCOORDINATOR VENDOR MARKETING Angie KrystleDark Kettman

HOT DISH!

11

EXECUTIVE VICE PRESIDENT Diane Chandler

VICE PRESIDENT OF MERCHANDISING MARKETING MANAGER Jennifer Meinders Angie Dark

Making Pizza Healthy

Spring Specials

MANAGING EDITOR kkettman@martinsnet.com

Ham Food Three SafetyWays Topics

12

MEDICAL SUPPLIES SPECIALISTS EQUIPMENT & SUPPLY SPECIALISTS Deb Becky MaryElings, Schott, BobbiEighmey 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 DESIGNERS Doug Voss, Rob JohnSwiatly, Smith Angie Dark, Jeff Sadler,

Recipe for Better-Looking Carpets

Chase Murphy, Allyn Slack, Bill Pendry GRAPHIC DESIGNERS Jeff Sadler, Rob Swiatly PHOTOGRAPHY Allyn Slack, Chase Murphy Rob Swiatly

Leadership

PHOTOGRAPHY INTERACTIVE DESIGN SPECIALIST Rob Swiatly Bill Pendry

Osso Buco Parade for Senior Living

16

Martin Bros. reservesDESIGN the right toSPECIALIST correct all printing errors.

INTERACTIVE Bill Pendry Martin Bros. reserves the right to correct all printing errors.

EASTER

COST $1.76 SELL AT $ 5 .99

AND

POTENTIA L PROFIT* $ 4.23

MOTHER’S DAY

SPECIALS

APPLE FRENCH TOAST SERVINGS: 4 3/4 cup 1-3/4 cup 2 tsp 2 tsp

Knouse Musselman’s® Apple Butter (750160) Kemps Milk Vanilla McCormick Ground Cinnamon (472248; 472251)

12 slices 1 each 1 each

Rotella’s Sliced French Bread (986500) Red Delicious Apple, small sliced Granny Smith Apple, small sliced

1. Mix apple butter, milk, vanilla and cinnamon together.

2. Dip each bread slice into the mixture.

3. Grill French toast until golden brown.

4. Grill sliced apples until light brown.

5. Plate French toast with grilled apples and serve with two 2 oz Jimmy Dean Mild Sausage Patties – Fully Cooked (914418) and Pinnacle Log Cabin Maple Syrup (770500).

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

CULINARY CONCEPTS

CHICKEN PARMESAN WITH GREEN BEAN ALMONDINE CHICKEN PARMESAN 1 each 1 cup 1-1/2 Tbsp

AdvancePierre Barber Foods® Home Style Stuffed Chicken Parmesan (976890), prepared AIPC R&F® Fettuccine (480640), prepared Roland Pomace Olive Oil (620390)

As needed 1 Tbsp

McCormick Lawry’s® Roasted Garlic & Red Bell Pepper (473241) Grated Parmesan Cheese

1. Toss warm fettuccine with olive oil and seasoning.

2. Slice and serve chicken overtop.

3. Sprinkle with parmesan cheese.

GREEN BEAN ALMONDINE 4 oz 1/2 oz

Norpac Flav-R-Pac® Petite Whole Green Beans (346318) Azar Natural Sliced Almonds (462370)

As needed Roland Pomace Olive Oil (620390) As needed McCormick Grill Mates® Vegetable Seasoning (470201)

1. Toast almonds. Set aside.

2. Sauté green beans in olive oil.

3. Stir in seasoning.

4. Sprinkle with toasted almonds.

COST $ 2.6 3 SELL AT $ 9.

99

POTENTIA L PROFIT* $ 7.36

2016 ISSUE THREE *Potential profits are based on average prices and serving sizes.

3

CULINARY CONCEPTS

BALSAMIC CHICKEN, BLUE CHEESE & BERRIES WITH MASHED POTATO TWIST BALSAMIC CHICKEN, BLUE CHEESE & BERRIES 1 each 1/2 cup 2 Tbsp

Wayne Farms Platinum Harvest™ Boneless Skinless Marinated Chicken Breast – 6 oz (977420) Ventura Balsamic Vinaigrette (630628; 630620) Brown Sugar

1/4 cup 1/4 cup 1 oz

Wholesale Strawberries (377618), hulled, sliced Wholesale Blackberries (377240) Blue Cheese (903758; 903870)

1. Mix balsamic vinaigrette and brown sugar. Divide.

2. Grill chicken, brushing with half of balsamic mix while cooking.

3. Heat remaining balsamic mix. Toss with berries.

4. Serve balsamic berries over balsamic chicken. Top with blue cheese.

MASHED POTATO TWIST 3 oz 3 oz

Basic American Potato Pearls® Excel® Sweet Potato Mashed (603180) Basic American Potato Pearls® Excel® Original Recipe Mashed Potatoes (602590) 1. Prepare both mashed potatoes according to manufacturer directions.

2. In a piping bag, fill one side/half with prepared sweet potato mashed and other side/half with prepared original recipe mashed potatoes.

3. Pipe onto the plate.

COST $ 2.8 9 SELL AT $ 8 .99

POTENTIA L PROFIT* $ 6.51

4

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

MARTINSNET.COM/RECIPES Raspberry Viniagrette (630780,630840)

Potato Pearls 速 Premium Gold Mashed Potatoes (602950)

MANGO SPINACH SALAD WITH CANDIED PECANS AND RASPBERRY VINIAGRETTE

POTATO PANCAKES

MIMOSA

LEMON POPPY SEED CAKE

Orange Sherbet (990500)

Gold Medal 速 Yellow Cake Mix (402140)

PINNABLE RECIPES SEARCH AND PIN THE LATEST ONE-OF-A-KIND RECIPES FROM OUR TEAM OF PROFESSIONAL CHEFS.

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

Making Pizza Healthy Product Ideas:

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

P

100% Whole Wheat Pressed Flour Tortillas 12 in (943638 – 6/12 ct)

izza is one of my kids’ favorite foods. And they are not alone! Research says that kids ages 3 to 11 prefer pizza over any other food groups for lunch and dinner… and each American eats about 46 slices of pizza a year!* Despite its popularity, however, pizza doesn’t have the greatest reputation as a “healthy” food.

But, with the right tricks and recipes, it can be a great source of whole grains, protein and vegetables!

10 in (951290 – 12/12 ct) 8 in (949788 – 24/12 ct) 6 in (951260 – 12/24 ct) S.M.A.R.T. 9 in (951880 – 12/12 ct) 2 oz equivalent for schools

*Source: pizza.com

Here are some tips and ideas to make pizza healthier: • Make pizzas on whole-grain tortillas, naan and flatbreads.

• Use lean meats for toppings.

• Stick with real, part-skim mozzarella cheese.

• Load it up with veggies—peppers, onions, olives, mushrooms…even broccoli…and so on!

• Watch out for the high-fat topping options. (Sorry, pepperoni!)

• Also, watch out for the high-fat, creamy, Alfredo-type sauces.

• Stick with thin crust instead of original or deep dish.

• Try making your own crust with cauliflower or quinoa.

(These types of crusts can also be gluten free!)

(906630 – 192/2.2 oz) 2 oz equivalent for schools

Recipe Idea:

HAWAIIAN PIZZA

Simply Menus Recipe #14775 • Serves: 48 6 each

Pizza Crust – 14 in

Menu Ideas:

3 qt

Pizza Sauce

• Taco Pizza with lean beef and avocado

1 lb + 8 oz

Diced or Ground Ham

• BBQ Chicken Pizza with red onion

1-1/2 qt

Pineapple Tidbits

• Buffalo Chicken Pizza with hot sauce and blue cheese (My favorite!)

4-1/2 lb

Shredded Mozzarella Cheese

• Balsamic Chicken Pizza with black olives • Stir Fry Pizza (Stick with a lowsodium teriyaki or Thai sauce.)

• Greek Pizza with spring greens, olives and feta cheese • Breakfast Pizza with eggs, ham and veggies • Fruit Pizza

6

Whole Grain Rich Oven Fired Flatbread

Lightly spray pans with vegetable spray.

Place crusts on pans. Top each crust with 8 oz sauce, 4 oz ham, 1 cup pineapple and 12 oz cheese. Bake in a convection oven at 325°F for 14-17 minutes or in a conventional oven at 450°F for 18-22 minutes. Cut each pizza into 8 slices.

SENIOR LIVING

Spring Specials

Pricing valid through April 1, 2016.

Variety Cheesecake (997130 – 6/14 slice)

$22.89

Find a recipe for Blueberry Stuffed French Toast at martinsnet.com/recipes!

Blueberry Bread Loaf (908650 – 8/1 ct)

$65.99 Butter & Egg Dinner Roll Dough (986120 – 240/1.5 oz)

$42.99

$54.99 Potato Pearls® EXCEL® Original Butter Recipe Mashed Potatoes (602590 – 12/28 oz) Find a seasonal recipe at baf.com/recipes/ Orange-Ginger-Mashed-Potatoes!

HOT DISH!

FIND THESE RECIPES AT MARTINSNET.COM/RECIPES!

UP TO $250!

Steamship Leg of Pork (910280 – 1/30 lb)

Spring Ham & Roast Rebate $2 per case.

Offer valid through 4/24/2016.

Pork with Chipotle Pepper Pineapple Sauce

UP TO $300!

Chicken & Waffles

Fresh Marinated 8 Piece Cut Chicken – Extended Shelf Life (366440 – 14/3-3.5 lb)

Rare Choice Beef Ribeye (910600 – 1/14-15 lb)

Seasonal Menus Rebate Parmesan Garlic Caesar Crusting

$9.59/lb

$5 per case. Featuring White Chocolate Raspberry Cheesecake (997700) and Cuties Variety Pack (997710). Offer valid through 3/31/2016.

PERFECT FOR LENT 2 VENDORS! 3 WAYS TO SAVE!

Fish On Friday Hacks Rebate Save $5 per case for maximum of $300 on Trident! Save $2.50 per case for maximum of $50 on McCain! Plus…earn an extra $1 per case in Bonus Bucks when you buy from both brands! Offer valid through 3/31/2016.

BRANDS YOU TRUST

UP TO $750!

Seafood Lent Rebate

Offer valid through 4/30/2016.

FREE CASE!

UP TO $500!

Guinness™ Distinctive Seafood Rebate

It’s Seafood Season! Rebate

Purchase 3 cases of select items, receive a rebate for the value of 1 case!

Offer valid through 3/31/2016.

TECHNOLOGY YOU EXPECT

$2 per case for 1 item. $5 per case for 2 or more items.

Minimum total cases 10.

Offer valid through 3/31/2016.

SERVICE YOU DESERVE

New Items & Rebates NEW ITEMS 415570 415580 908720 908730 741380 741390 603850 603860 604010 620690 631990 473421 908900 908940 908890 908910 908920 908930 953570 908970 908980 908860 908850 908870 908770 908780 908790 908840 929270 953580 953590 953600 929200 929280 929290 924280 929260 929300

McKee McKee General Mills General Mills General Mills General Mills Frito Lay Frito Lay Frito Lay Ventura Ventura McCormick Lamb Weston Lamb Weston Ajinomoto Windsor Ajinomoto Windsor Ajinomoto Windsor Ajinomoto Windsor Ajinomoto Windsor Ajinomoto Windsor Heinz Frozen Rich’s Rich’s Rich’s Best Maid Best Maid Best Maid Riverside The Father’s Table Ruiz Ruiz Ruiz Jones King & Prince King & Prince Tampa Maid Tampa Maid Trident

Bar Banana Bread Multigrain Bar Brown Sugar Cinnamon Multigrain Bread Pull Apart Mozzarella & Garlic Bread Pull Apart Spicy Buffalo Snack Bunny Grahams Honey WG Snack Bunny Grahams Friends WG Chips Kettle Original Chips Kettle Mesquite Chips Dorito Spicy Sweet Chili Sauce Taco Mild Dressing Italian Separating Spice Pepper Ancho Chile Ground Mushroom Whole Battered Jalapeño Cream Cheese Breaded Macaroni & Cheese Bites Mushroom Breaded Crispy Mushroom Breaded Regular Zucchini Circles Battered Okra Breaded Southern Style Tortellini Cheese Entree Macaroni & Cheese Bread Naan Teardrop Original Crust Pizza Extra Thin 10 in Bread Lavash 8X11 in Bread Garlic Asiago Bread French Baguette Bread Honey Batard WG Cheese Pepper Jack Cubes Nacho Bites WG Corn Masa Crust Flautas Chicken & Cheese Enchiladas Cheese Chimi Cheesecake Raspberry Pork Rib Baby Back Smoked Pollock Fillet Tavern 2-3 oz Tilapia Panko Crusted GF 3 oz Shrimp P&D Pieces Medium Vegatable Patty Mix Vegan Crab Meat Salad Style

192/1.232 oz 192/1.232 oz 72/4.06 oz 72/4.06 oz 100/1.25 oz 100/1.25 oz 64/1.375 oz 64/1.375 oz 64/1.75 oz 4/1 gal 4/1 gal 1/16 oz 6/2 lb 4/4 lb 6/2 lb 6/4 lb 6/4 lb 6/2 lb 4/3 lb 3/4 lb 4/7 lb 48/4 oz 80/3.5 oz 48/3.7 oz 12/14 oz 15/11.5 oz 14/16 oz 6/2.5 lb 576/.5 oz 6/20 ct 60/2.5 oz 4/6 ct 1/25 lb ave 4/2.5 lb 4/2.5 lb 2/3 lb 3/2 lb 4/2.5 lb

Click here to view the product showcase video

NEW !

953540 4/50 ct Potsticker Pork .7 oz 953550 1/200 ct Wonton Cream Cheese Seafood .5 oz 942968 1/144 ct Egg Roll Pork 1.5 oz 942978 4/18 ct Egg Roll Pork 3 oz 949238 1/200 ct Egg Roll Vegetable 1 oz 950528 4/18 ct Egg Roll Vegetable 3 oz 953560 4/15 ct Egg Roll Chicken wg cn 3 oz WG CN 999868 2/30 ct Egg Roll Pork & Vegetable wg cn 3 oz WG CN

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

HOT DISH!

REBATES

M tr art ac $ in ke Br d os on .A CR S!

UP TO $600!

UP TO $8/CASE!

FREE CASES!

Ham & Pot Roast Rebate

Beer Clean®, Mr. Muscle®, Windex® & Ziploc® Rebates

Frank’s® RedHot® Stingin’ Honey Garlic™ Sauce (561920), Cattlemen’s® BBQ Sauces featuring Memphis Sweet® (560410), Carolina Tangy Gold™ (560880) and Kickin’ Korean™ (561770) & Crispy Jalapeños (90624586)

Featuring Choice Old-Fashioned Pot Roast (934570). $ 5 per case.

Offer valid through 5/31/2016.

UP TO $490!

Offers valid through 3/31/2016.

UP TO $500!

Offers valid through 6/30/2016.

TOPPINGS REBATES Brownie Mix Rebates

Save up to $250 on Krusteaz™ – featuring Shepherd’s Grain™ Fudge Brownie Supreme Mix (401400)! Save up to $240 on Ghirardelli® – featuring Double Dark Chocolate Brownie Mix (401770)! Offers valid through 5/31/2016.

$5/CASE!

Frozen Biscuit Rebate Featuring Pioneer Whole Grain Sweet Potato Biscuit (951600) and Pioneer Jalapeño Cheddar Cheese Biscuit (951610).

Offer valid through 3/31/2016.

$10/CASE!

Log Smoked Bacon (929150) Rebate EcoStick Zero Calorie Sweetener Rebate

UP TO $500!

Offer valid through 5/13/2016.

UP TO $1000!

Save up to $100!

Offer valid through 6/30/2016.

Save up to $ 500. Offer valid through 7/31/2016.

UP TO $350!

UP TO $500!

$5 per case.

Offer valid through 6/1/2016.

UP TO $800!

Brilliant Beginnings® & Golden Grill® Rebates

Steak-EZE Rebate ®

$5 per case. Offer not valid on fully cooked items. Offer valid through 4/29/2016.

$10 per case on Brilliant Beginnings® Mashed Potatoes(603010). $ 5 per case on Golden Grill® Hashbrowns (602550, 602680, 603050).

Offers valid through 8/31/2016.

JHS Toppings Rebate

$4 per case. Offer valid through 8/31/2016.

Minimums may apply. Find complete rebate information including a full list of qualifying items for these rebates on www.martinsmart.com in the Coupons section under the Products tab.

one

INGREDIENT

plus

APPLE DEMI-GLACE

Whisk & Serve® Demi-Glace Sauce Mix (501700 – 4/38 oz)

Apple Butter (750160 – 12/28 oz)

Makes: 16 portions 1 qt Water 1 cup Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix (501700) 1-1/2 cups Knouse Musselman’s® Apple Butter (750160) Heat water to a minimum of 190°F. Add sauce mix. Whisk vigorously. Add apple butter. Whisk vigorously until sauce is thick and smooth.

COFFEE CHIPOTLE RUBBED PORK PRIME RIB RACK WITH APPLE DEMI-GLACE

VIEW THE NEW, QUICK AND FUN STEP-BY-STEP RECIPE VIDEO YOUTUBE.COM/MARTINBROSDIST

Black Oak™ Pit Ham (915110 – 2/15-16 lb)

GLAZED BOURBON MUSTARD HAM BOURBON MUSTARD GLAZE 16 oz 1 cup 1 cup

1/2 cup 1/4 cup

Pure Honey (757300) Brown Sugar Bourbon

Lyons Orange Juice (734418) Roland Dijon Mustard (562101; 560201)

1

1. Combine ingredients in a sauce pan, stirring until well blended. Bring to a simmer over medium heat. Lower heat and continue to simmer for 3-5 minutes.

2. While baking ham: Approximately 45 minutes before the ham is finished, remove the cover and glaze with part of the sauce.

(Reserve some sauce for serving.) Then, continue to bake uncovered. Glaze a second time after 15 minutes and a third time after another 15 minutes.

3. Serve baked ham with reserved sauce.

PECAN CRUSTED HAM PECAN CRUSTING 1 cup 1/2 cup 2 Tbsp

Brown Sugar Pure Honey (757300) Roland Dijon Mustard (562101; 560201) 1.

2.

12

1 tsp 1-1/2 cups

McCormick Ground Cinnamon (472248; 472251) Azar Large Fancy Pecan Pieces (462068), finely chopped

Combine ingredients. Rub ham with the mixture, pressing pecans onto the ham.

While baking ham, tent with foil so the pecans will not burn. For the last 15 minutes of baking, remove the tent.

2

1 I N G R E D I E N T • 3 WAYS

3

COST $ 2.3 6 SELL AT $ 6 .99

POTENTIA L PROFIT* $ 4.63

HAM AU GRATIN WITH VEGETABLES 1-1/2 cup Basic American Classic Casserole® Au Gratin Potatoes (602730), prepared 4 oz Black Oak™ Pit Ham (915110), baked, cubed 2 oz Smoked Gouda (902181), shredded 1/2 cup Norpac Flav-R-Pac® Grande Classics® Malibu Gourmet Vegetables (962640), prepared

1 Tbsp 1 Tbsp 1 tsp 1 Tbsp

Breadcrumbs Grated Parmesan Butter, melted C.H. Robinson Green Onions (361010; 361013), sliced

1. Toss together prepared potatoes, cubed, baked ham, shredded Gouda and prepared vegetables.

2. Spray an ovenable dish with pan coating. Fill with potato mixture.

3. Combine breadcrumbs, grated parmesan and melted butter. Top potatoes with crumb mixture.

4. Bake at 375°F until crumb topping turns golden brown.

5. Garnish with green onions.

2016 ISSUE THREE *Potential profits are based on average prices and serving sizes.

13

EQUI PM ENTA N D SUPPL I ES

A RECIPE FOR

Better-Looking Carpets Roxanne Hassman Martin Bros. Janitorial Category Marketing Manager

5 ESSENTIAL INGREDIENTS

for a successful carpet care program identified by the Carpet and Rug Institute.

1. Soil Containment 2. Vacuuming

EXTRACTORS Clean Track® S16 (072842) Clean Track® L18 (072855) A self-contained, portable, compact, easilymaneuverable extractor with a 16- or 18-inch cleaning path as well as simple tank filling, tools-free brush and vacuum shoe removal and intuitive controls.

Marathon 800 (072450) Marathon 1200 (072580) Utilize a clever, patented internal bladder design system that maintains constant brush pressure on the surface regardless of the position of the water in the 8- or 12-gallon tank. A compact, userfriendly unit that allows for easier transport and storage and better sight lines for the operator.

Marathon 350 (072470) Winner of the 2015 Distributor Choice Award!

Tackles upholstery, staircases, drapes and other challenging cleaning applications with ease.

It’s a highly-mobile yet powerful unit that can be transported from room to room rapidly.

CLEANERS & SPOTTERS

3. Spot/Spill Removal 4. Interim Cleaning 5. Restorative Cleaning

PROCEDURES

from vendor partner Multi-Clean for making these “ingredients” work: Maintaining your carpets starts with prevention.

Use good-quality matting at entries to prevent moisture and dirt from getting on the carpet.

Regular vacuuming is the simplest and most important maintenance activity you can do to keep your carpet in the best possible condition. Ever wonder why worn carpet gets matted down and shows visible traffic lanes? It is the abrasive nature of dirt and foot traffic that actually causes permanent damage/ fraying of the carpet fibers, causing them to lose their resiliency.

The faster you clean up spills, the less likely they will turn into permanent stains. When a spill occurs, blot up as much as possible with a white towel. Then, spray plain water through a spray bottle onto the area and blot again. Repeat the process until the towel comes up clean. If a chemical carpet spotter is needed, choose one that is appropriate for the type of stain. If you own a wet dry vacuum, use it to pull as much moisture out of the carpet as possible.

When vacuuming or spot cleaning isn’t enough, interim cleaning methods can be considered if the carpet is not heavily soiled. The most well-known interim method is old-fashioned bonnet cleaning. This method can be modestly effective. However, a new type of system called encapsulation cleaning is a more effective interim cleaning method that leaves carpets free of residues and actually removes dirt. The method uses a special polymer-based cleaner combined with agitation to loosen soil.

Extraction cleaning is still recognized as the only deep-cleaning method for carpets. Use a good-quality extractor that applies a cleaning solution and then picks up the soiled solution. Use a cleaning chemical that is safe for stain-resistant carpet and is designed for extraction cleaning.

14

ECO2 Encapsulating Cleaner with Oxygen (011050 – 4/1 gallon) The ECO2 Carpet Cleaning System from Multi-Clean is a low-moisture system that encapsulates soil for easy removal and no residual. Hydrogen peroxide supplies oxygen (O2) to help destroy odors and power out soils, leaving carpets looking and smelling fresh. Carpets can be opened to traffic in as little as an hour because of the low-moisture procedure!

Extraction Low Foam Carpet Cleaner (011188 – 1 gallon) Extraction is a mild pH, low-foaming carpet cleaner containing detergents, emulsifiers and watersoluble solvents that will clean dirt, grease and stains to make carpet look like new.

Pre-Treat Carpet Pre-Spray (017190 – 1 gallon) A synthetic cleaner formulation used as a pre-spray for soiled traffic lanes prior to extracting or shampooing and highly effective when used for bonnet cleaning. Safe for use on commercial and residential nylon, including stain-resistant nylon, wool and polypropylene.

Back to 7 Carpet & Hard Floor Conditioner (012810 – 1 gallon) Neutralizes and conditions carpet. A mild acid formulation that neutralizes alkalinity in carpet caused by shampoo or hard water residues. Eliminates carpet browning or yellow discoloration. Removes de-icing salt residue found on carpet or hard surface floors during winter months. Can be used after stripping traditional floors to neutralize excess alkalinity.

Carpet Spotter (012946 – 1 quart) An all-purpose spotter formulated with detergents and fortified with solvents for removing a variety of common stains. It loosens spots for quick removal and does not leave a sticky residue behind. Use on greasy traffic smudges, shoe polish, ink, fruit juices and oily stains.

X-Ray Carpet Spotter (011130 – 12/1 quart) X-Ray is a ready-to-use all-purpose peroxide cleaner. The combination of hydrogen peroxide (H2O2) and biodegradable surfactants provides superior cleaning and deodorizing, yet it is environmentally responsible. This is a spray and wipe cleaner for all surfaces found in homes, offices, schools, industry and/or food service.

EasyPaks Neutralizer (011070 – 180/.5 oz) Neutralizes alkaline residue after floor stripping. Counteracts urine odors; removes white ice melter residue; even removes alkaline build-ups and odors from mop heads and floor pads. This easyto-use, pre-measured packet dissolves in warm/hot water.

Dish Out Good Looks & Great $avings!

NSF Certified Dishers

with One-Piece Color-Coded Handles

Creates consistent plates and predictable food costs.

• Accurate portions • Dishwasher safe • Extended grooved handle provides a sure grip for comfortable use • Coated handles are equipped with Agion® antimicrobial protection for food safety • Molded one-piece handle improves durability, makes cleaning easy and prevents handle from coming apart • Blade extends beyond bowl to prevent sticking • Stainless steel bowl and components to prevent corrosion and ensure longer life • Color-coded handle for no-guess size selection ITEM NUMBER

VENDOR NUMBER

COLOR

SIZE

CAPACITY BOWL OVERALL OZ DIAMETER IN LENGTH IN

223050

47139

White

6

5 1⁄3

3 1⁄8

9 7⁄8

223052

47140

Gray

8

4

2 13⁄16

9 9⁄16

223055

47141

Ivory

10

3 1⁄4

2 5⁄8

9 3⁄8

223057

47142

Green

12

2 2⁄3

2 7⁄16

9 3⁄16

223060

47143

Dark Blue

16

2

2 3⁄16

8 15⁄16

223062

47144

Yellow

20

1 5⁄8

2

8 3⁄4

223065

47145

Red

24

1 1⁄3

1 7⁄8

8 10⁄16

223067

47146

Black

30

1

1 3⁄4

8 1⁄2

223070

47147

Orchid

40

3⁄4

1 9⁄16

8 5⁄16

SENIOR LIVING

FIND A PARADE & GET IN FRONT OF IT! Gretchen L. Robinson, RDN, LD Martin Bros. Marketing Dietitian

CUSTOMER TOOLS & RESOURCES Available at www.martinsmart.com.

There are “parades” of people marching and moving in your senior living community. However, a parade left without a leader can quickly scatter and go off-course. Every parade needs someone to get in front of them to guide them and keep them on the path.

We don’t have to have the word “leader” in our job descriptions in order to lead people. Whatever the role, exceptional leaders engage employees to create change in their communities and make leaders out of followers.

Wondering how to be a great leader? You aren’t the only one. Keep these things in mind: Training employees effectively sets them up for success.

The skillset that most foodservice workers are starting with today is not as developed as it used to be for many reasons. Staying at that level of skill is not acceptable.

Provide training and tools for your employees to understand and grow as foodservice workers.

Engaging employees means more than supervising employees. You need to cast a vision with goals for your department and ask for their help to achieve those goals.

Learn to speak their language. There will be some people on your team, for example, who need to be given clear direction with deadlines. Others do well with less direction.

You will better engage and retain employees if you learn how to communicate with each one individually.

When you need to provide a critique, give employees ideas for how to improve. Try to provide two or three suggestions for how they might achieve an expectation.

Remember to pass the problems as well as the compliments. Are you ever at a loss for how to solve a problem? Often times, you can really benefit from asking your employees how to solve it.

16

NOW AVAILABLE

ONLINE AT NO COST

Visit Martinsmart.com Located under Tools

This education kit features five different orientation topics for senior living and healthcare foodservice. Use with new employees for training or with current employees for continued competency and review.

1.

2.

3.

4.

5.

Sanitation & Food Safety Food Preparation Recipes Nutrition & Therapeutic Diets Dining

Please Pass the Problems & Compliments Games These activities allow the whole team to help solve problems in the department and allow each team member to compliment other team members and discover what their team values in them.

“Please P ass the P

“Please P ass the C

roblems”

This ac tivity solve th allows the w e prob lems in hole team to he the de partmen lp DESC t.

RIPTIO

• Seat • Give

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each te am mem ber a pi • Instru ece of ct paper. proble each team m m or iss em ue happ ber to writ e do ening • Instru in their w wn a current ct ork da person each team m y. ember on thei to pass r right. the pa • Each per to team m the ember to the sh pr Give en oblem writte ould then writ n on ough tim e do e for re the paper th wn a solutio cordin ey rece n • Contin g ived. solutio ue ns. team m to pass the pa em own pa ber receive per to the rig per ba s his/he ht until ck. each r • Thes e co used fo uld be turned r maybe discussion, in, or ev team m en have the embers the be st solu rate tions!

omplimen

This ac tivity to com plimen allows the ea t othe ch what th r team mem team membe eir team r be values rs and discov in them er !

DESC RIPTIO

• Seat • Give

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am mem ber a pi • Instru ece of ct paper. at the each team m top of the pa ember to writ per. e dow • Instru n their ct each name te person on thei am member to pass r right. the pa • Each per to team m the em in the ber sh pe page. rson whose ould write do Give en na w ough tim me is writte n what they value n at th e for re • Contin e to cordin ue g com p of the until ea to pass the plimen paper ch team ts! to his/he the rig mem r pape r back ber receives ht .

• Thes em private ight be kept fo to read r each pers on and en joy!

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Webinars & Events Plate Presentation/Garnishing Mar

9

1:30 pm

WEBINARS H

2:30 pm

Scott Fadden, Martin Bros. Chef & Renee Greiner, RDN, LD, Martin Bros. Dietitian

Take a practical approach to fine tuning your menu with improved plate presentation and garnishing tips from our chef expert, and view some examples from our new base menu!

Apr 13

Seize the Opportunity for Service

June 22

Real Life Lessons from Real Live Claims

May 4 Food Safety Equipment, Tools & Solutions

July 20 Foodservice Math

June 6 Puree Enhancements

Aug 17

Excite with Healthy & Wellness Resources

Sep 13

Federal Regulations & Standards to Mitigate Wound Litigation

Sep 21

Educating Staff on Food Safety

29

Simplified Diet Manual Updates

Dec 14

Panel Discussion on Revenue Generators

Oct 12 Stretched Thin

Taste the Difference Event at Prairie Meadows Mar

Nov 30

EVENTS H

R

10:00 am - 4:00 pm Altoona, IA

Healthcare Education | 10:00 am - 12:00 pm Transforming Senior Living Menus for the Health of It Julie Halfpop, RDN, LD, Martin Bros. Director of Nutrition Services

Food Fair | 12:00 pm - 4:00 pm

Transforming Food Service Event Apr

19

H

Menu Ideas

R

Get some great recipe ideas for low calorie, healthy menu options

10:00 am - 4:00 pm Council Bluffs, IA

at these events!

Healthcare Education | 10:00 am - 12:00 pm Kitchen Management Impossible Julie Halfpop, RDN, LD, Martin Bros. Director of Nutrition Services

Culinary Expo | 12:00 pm - 4:00 pm

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

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

Register at: www.martinsnet.com/events

Restaurant

C-Store

School

Nursing

#MBMustHaves PAGE 2

Knouse Musselman’s® Apple Butter (750160)

PAGE 3

AdvancePierre Barber Foods® Stuffed Chicken Parmesan (976890)

PAGE 4

Wayne Farms Platinum Harvest TM Marinated Chicken Breast (750160)

Ventura Classic Gourmet® Reserve Balsamic Vinaigrette (630628)

Roland Pomace Olive Oil

PAGE 6

PAGE 7

Rich’s Whole Grain Rich Oven Fired Flatbread (906630)

Rotella’s Blueberry Bread (908650)

PAGE 7

Rich’s Butter & Egg Dinner Roll Dough (986120)

PAGE 8

Basic American Potato Pearls® Excel® Original Recipe Mashed Potatoes (602590)

PAGE 11

Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix (501700)

Basic American Classic Casserole® Au Gratin Potatoes (602730)

McCormick Grill Mates® Vegetable Seasoning (470201)

(620390)

Farmland Steamship Leg of Pork

Hillshire Farm Rare Choice Beef Ribeye

(910280)

(910600)

PAGE 12

Hillshire Farm Black Oak™ Pit Ham

Lyons Orange Juice

(734418)

Roland Dijon Mustard

(915110)

(562101; 560201)

PAGE 13

PAGE 14

Norpac Flav-R-Pac® Grande Classics® Malibu Gourmet Vegetables (962640)

C.H. Robinson Green Onions (361010)

Tornado Marathon 350

(072470)