Dish! - 2016 Issue 5

blog.martinsnet.com

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2016 • ISSUE FIVE

Surf & Turf Burger | P 3

We define success differently.

Creating profitable businesses for our customers is our passion.

For over 75 years we have devoted our business to helping our customers grow their operations. We establish solid partnerships with our customers from day one. That partnership guides every decision we make.

We are a customer-centric, family and employee-owned operation with a strong mission to serve our customers with innovative solutions and superior performance by delivering the products, tools and service necessary to help you succeed.

Culinary Expertise Educational Events Menu Management Nutritional Guidance

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICE YOU DESERVE

Delivering the brands you know and love.

Innovative ways for you to place mobile orders, analyze profits and stay connected with your customers.

Value-added tools and legendary customer service.

Visit www.martinsnet.com to discover the Martin Bros. difference!

KICKIN’ CHICKEN SANDWICH IDEAS

MARTIN BROS. DISTRIBUTING

12 2 7 12

Everyone’s getting ready to spring into summer! We’ve got you covered with 13 great new grilled recipe ideas – from burgers to hot dogs to chicken sandwiches – as well as ideas for deep cleaning and upgrading equipment and supplies in your establishment this time of year! Also in this issue, check out a great article and podcast about smart hiring and retaining…with some tips that you can use no matter what segment you work with in food service! Cheers to summer!

Krystle Kettman MANAGING EDITOR kkettman@martinsnet.com

EXECUTIVE VICE PRESIDENT Diane Chandler

CULINARY CONCEPTS

EXECUTIVE VICE PRESIDENT DIRECTOR OF MERCHANDISING Diane Chandler Jennifer Meinders

Summer Menu Ideas

VICE PRESIDENT OF MERCHANDISING MARKETING MANAGER Jennifer Meinders Angie Dark

HOT DISH!

Summer Specials & New Items

MARKETING MANAGERCOORDINATOR VENDOR MARKETING Angie Dark Krystle Kettman

ONE INGREDIENT THREE WAYS

VENDOR MARKETING COORDINATOR CATEGORY MARKETING MANAGERS KrystleDestival, KettmanJulie Podhaski, Angie Steve Krivachek, Roxanne Hassman, CATEGORY MARKETING MANAGERS Natalea Koehn, Rod Angie Destival, Julie Stewart, Podhaski,Vince Barkhoff

Tyson Chicken Breast

14

SENIOR LIVING

15

SCHOOLS

16

EQUIPMENT & SUPPLIES

10Hygiene Grilled Recipes 5 Tips

2

Smart Hiring & Retaining

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 Robinson, Wulkow, C-STORE & RETAILKatie SPECIALISTS Kyndra Hamblin Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace C-STORE & RETAIL SPECIALISTS

Snacks, Fruits & Veggies

Deep Cleaning & Upgrading

King Burger Food Safety Topics

3

Bonnie Davis, Craig DeHoet, MEDICAL SUPPLIES SPECIALISTS Denise Funk, Don Wallace Tim Glenn, Deb Elings, Becky Eighmey MEDICAL SUPPLIES SPECIALISTS EQUIPMENT & SUPPLY SPECIALISTS Deb Elings, Becky Mary Schott, BobbiEighmey Bowden, Rick Moser, Mario Mery, Kam Miller SPECIALISTS EQUIPMENT & SUPPLY Mary Schott, Bobbi Bowden, Rick Moser, CULINARY MarioFadden, Mery, Kam Miller Scott Steve Tiezzi, Doug Voss, John Smith CULINARY Scott Fadden, Steve Tiezzi, GRAPHIC DESIGNERS DougSadler, Voss, Rob JohnSwiatly, Smith Angie Dark, Jeff Chase Murphy, Allyn Slack, Bill Pendry GRAPHIC DESIGNERS Jeff Sadler, Rob Swiatly PHOTOGRAPHY Angela Dark, Chase Murphy Rob Swiatly

Osso Buco School Updates

15

Osso Buco Crabby Dog

4

PHOTOGRAPHY INTERACTIVE DESIGN SPECIALIST RobPendry Swiatly Bill Martin Bros. reservesDESIGN the right toSPECIALIST correct all printing errors.

INTERACTIVE

Bill Pendry

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

4 BURGERS SURF & TURF BURGER 1 oz 2 each 1 oz

1 each 1 each 3-5 each

Valley Meats Ultimate Burger – 3x1 (913700) Rotella’s Butter Brioche Bun – 4.25 in (907250) Aqua Star Tail-Off Peeled & Deveined Shrimp 16-20 ct (924410) As needed McCormick Cajun Seasoning (472171) 1.

2.

3.

4.

Season burger with salt and pepper, if desired. Cook.

Toast bun.

Season shrimp with Cajun seasoning. Sauté.

Build burger with ingredients.

C.H. Robinson Shredded Lettuce – 1/4 in (360700) Bix Tomato Slices (348109) Ventura Classic Gourmet® Select Tartar Sauce (630060)

5. Serve with Lamb Weston House Cuts® Skin-On Lattice Chips (953270) – 3 oz – seasoned with favorite seasoning

– such as garlic salt, black pepper and grated parmesan!

COST $ 3.8 4 SELL AT $11 .99

POTENTIA L PROFIT* $ 8.15

MIXED OLIVE & SWISS BURGER 1 oz 1 oz 1 each 1 each 1 each

1 each Valley Meats Ultimate Burger – 3x1 (913700) As needed McCormick Grill Mates® Montreal Steak® Seasoning (471181) 1 each Rotella’s Kaiser Cornmeal Topped Bun 4 in (986010) 1.

2.

3.

4.

Season burger with Montreal seasoning. Cook.

Toast bun.

Sauté olives.

Build burger with ingredients.

5.

Sliced Ripe Olives (611570) Sliced Green Olives (611580) Swiss Cheese Slice (901880) C.H. Robinson Green Leaf Lettuce Fillet (360670) Bix Tomato Slice (348109)

Serve with Lamb Weston LW Private Reserve® Steak House Fries (960900) – 5 oz – seasoned with favorite seasoning – such as McCormick Lawry’s® Salt-Free All Purpose Recipe Blend Seasoning (472751)!

COST $ 2.5 8 SELL AT $ 8 .99

POTENTIA L PROFIT* $ 6.41

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

CULINARY CONCEPTS

CALIFORNIAN BURGER 1 each 1 each 2-3 each 4-5 strips 6-8 each 2 oz

Valley Meats Ultimate Burger – 3x1 (913700) Rotella’s Butter Brioche Bun – 4.25 in (907250) Roland Quartered Artichoke Hearts (601340) Roland Fire Roasted Red Peppers (610450) Bix Baby Spinach Leaves (361175) Garlic Herb Cream Cheese (see recipe)

GARLIC HERB CREAM CHEESE: YIELD: 8 1 lb 2 Tbsp 1.

2.

3.

4.

5.

6.

Cream Cheese (903710) McCormick Lawry’s® Salt-Free Garlic & Herb Seasoning (475601)

Season burger with salt and pepper, if desired. Cook.

Toast bun.

Sauté artichokes and red peppers.

Mix Garlic Herb Cream Cheese ingredients together.

Build burger with ingredients.

Serve with Heinz Chef Francisco® Parmesan Kale & Seared Italian Sausage Soup (951490) – 6 oz.

COST $ 3.9 4 SELL AT $10 .99

POTENTIA L PROFIT* $ 7.05

COST $ 3.5 4 SELL AT $10 .99

KING BURGER 1 each 1 each 1-1/2 oz 1/2 each 2 each

1.

2.

3.

4.

Valley Meats Ultimate Burger – 3x1 (913700) Rotella’s Butter Brioche Bun – 4.25 in (907250) Hormel Skippy® Natural Creamy Peanut Butter (462320) Wholesale Dole® Banana (375240), peeled, sliced in half Smithfield Farmland Platinum Log Smoked Bacon Slices – 14/18 (929150), cooked, cut in half

Season burger with salt and pepper, if desired. Cook.

Toast bun.

Build burger with ingredients.

Serve with Lamb Weston Sweet Things® Sweet Potato Platter Fries® (961598) – 5 oz – and side of warmed Lyons Caramel Designer Dessert Sauce (771360) – 1-1/2 oz.

POTENTIA L PROFIT* $ 7.45

VIEW OUR NEW, QUICK AND FUN STEP-BY-STEP VIDEO WWW.YOUTUBE.COM/MARTINBROSDIST 2016 ISSUE FIVE *Potential profits are based on average prices and serving sizes.

3

HOT DOGS

CRABBY DOG 1 each As needed 1 each 1 oz 1 oz 1 oz 1-1/2 oz

Ball Park Beef Hot Dog – 5x1 (974770) McCormick Celery Salt (472191) Rotella’s White Whole Wheat Hot Dog Bun (991770) Capital City Green Pepper (361261) Capital City Red Pepper (361251) Fish Guys Crab Meat (368700) Onion Dill Mayo (see recipe)

ONION DILL MAYO: YIELD: 10 16 oz 1 Tbsp 4 oz 4 tsp 1.

2.

3.

4.

5.

6.

7.

8.

COST $ 2.8 0 SELL AT $ 8 .99

POTENTIA L PROFIT* $ 6.19

Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631390) Lassonde Ruby Kist® Lemon Juice (733070) Capital City Medium Yellow Onion (361077), minced McCormick Dill Weed (472301)

Butterfly hot dog; grill and season with celery salt.

Toast bun.

Julienne peppers; sauté.

Heat crab meat.

Mix Onion Dill Mayo ingredients together.

Build hot dog with ingredients, except Onion Dill Mayo.

Serve with Lamb Weston Stealth Fries® Shoestrings (960540) – 5 oz – seasoned with favorite seasoning – such as McCormick Old Bay® Seasoning (473001)!

Serve with Onion Dill Mayo.

SOUTH OF THE BORDER DOG 1 each 1 each 1/4 cup 1 oz 1.

2.

Ball Park Beef Hot Dog – 5x1 (974770) Rotella’s White Whole Wheat Hot Dog Bun (991770) ConAgra Libby’s® Chili Con Carne Without Beans (550490) Shredded Cheddar Cheese (900868)

Grill hot dog.

Toast bun.

6 slices 1 oz 3 oz As needed

Capital City Jalapeño Pepper (361280) Capital City Medium Yellow Onion (361077), diced Catallia Tri-Cut Corn Tortilla Chips (953380), fried McCormick Sriracha Seasoning (475771)

3. Lightly dust fried tortilla chips with sriracha seasoning.

Crush 1 oz for hot dog topping. Serve rest on the side.

4. Build hot dog with ingredients.

COST $1.97 SELL AT $ 5 .99

POTENTIA L PROFIT* $ 4.02

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

CULINARY CONCEPTS

HAM IT UP DOG 1 each 1 each 2 each 1 each 1.

2.

3.

4.

5.

Ball Park Beef Hot Dog – 5x1 (974770) Rotella’s White Whole Wheat Hot Dog Bun (991770) Hillshire Smoked Ham Slices (931290) Swiss Cheese Slice (901880)

Butterfly hot dog; grill.

Toast bun.

Heat ham.

Place grilled, butterflied hot dog in toasted bun.

Top with heated ham. Melt cheese over top.

Serve with Lamb Weston House Cuts® Skin-On Lattice Chips (953270) – 3 oz – seasoned with favorite seasoning – such as garlic salt, black pepper and grated parmesan!

COST $1.98 SELL AT $ 5 .99

POTENTIA L PROFIT* $ 4.01

COST $1.95 SELL AT $ 6 .99

POTENTIA L PROFIT* $ 5.04

BLT DOG 1 each 1 each 1 each 1 oz 2 wedges 1 oz

Ball Park Beef Hot Dog – 5x1 (974770) Rotella’s White Whole Wheat Hot Dog Bun (991770) Smithfield Farmland Platinum Log Smoked Bacon Slice – 14/18 (929150), cooked, chopped C.H. Robinson Shredded Lettuce – 1/4 in (360700) Capital City Tomato (362012) Jalapeño Mustard (see recipe)

JALAPENO MUSTARD: YIELD: 8 8 oz Heinz Yellow Mustard (561250) 3 oz Capital City Jalapeño Pepper (361280), finely chopped 3-5 dashes McIlhenny Tabasco® Sauce (560481) 1.

2.

3.

4.

5.

Butterfly hot dog; grill.

Toast bun.

Mix Jalapeño Mustard ingredients together.

Build hot dog with ingredients.

Serve with Lamb Weston Stealth Fries® Shoestrings (960540) – 5 oz.

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

5

CULINARY CONCEPTS

HAWAIIAN DOG 1 each 1 each 1 each

Ball Park Beef Hot Dog – 5x1 (974770) Rotella’s White Whole Wheat Hot Dog Bun (991770) Hillshire Smoked Ham Slice (931290), julienned

1 each

Smithfield Farmland Platinum Log Smoked Bacon Slice – 14/18 (929150), cooked, chopped Pineapple Tidbits (753240), drained Feather Shredded Mozzarella Cheese (901028)

2 oz 1 oz 1.

2.

3.

4.

Butterfly hot dog; grill.

Toast bun.

Place grilled, butterflied hot dog in toasted bun.

Top with julienned ham, cooked and chopped bacon and pineapple. Melt cheese over top.

Serve with Lamb Weston Sweet Things® Sweet Potato Platter Fries® (961598) – 5 oz.

COST $ 2.5 3 SELL AT $7.

59

POTENTIA L PROFIT* $ 5.06

REUBEN DOG 1 each 1 each 2 oz 1 each 1 oz

Ball Park Beef Hot Dog – 5x1 (974770) Rotella’s White Whole Wheat Hot Dog Bun (991770) Seneca Sauerkraut (603200), well-drained/juice squeezed out Swiss Cheese Slice (901880) Ventura Classic Gourmet® Bistro Thousand Island Dressing (630658)

1.

2.

3.

Butterfly hot dog; grill.

Toast bun.

Place grilled, butterflied hot dog in toasted bun. Top with well-drained sauerkraut. Melt cheese over. Drizzle dressing over top.

4. Serve with Lamb Weston House Cuts® Skin-On Lattice Chips (953270) – 3 oz – seasoned with favorite seasoning

– such as garlic salt, black pepper and grated parmesan –

and one Heinz Kosher Pickle Spear (610110).

COST $1.94 SELL AT $ 5 .99

POTENTIA L PROFIT* $ 4.05 6

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

SENIOR LIVING

Summer Kick-Off Specials & New Items Pricing valid through May 31, 2016.

BREAKFAST SAUSAGE

HOT DOGS

Mild Sausage Patty – Fully Cooked (914470 – 108/1.5 oz) $23.75

Hot Dog – 10 in (917080 – 1/10 lb) $27.50

Mild Skinless Sausage Link – Fully Cooked (915918 – 200/.8 oz) $26.95

Hot Dog – 4x1 (917400 – 1/10 lb) $18.50

FILLED PASTA BEEF PATTIES

Breaded Caprese Mezzaluna (907640 – 1/240 ct) $41.99

Ultimate Beef Patty – 2x1 (913690 – 1/10 lb) $32.95

Cheese Sacchetti $20.99

(907650 – 1/210 ct)

Ultimate Beef Patty – 4x1 (913710 – 1/10 lb) $32.95

Prosciutto, Mortadella & Speck Casoncelli (907660 – 1/365 ct) $39.99

Shoestring – 1/4 in – B Grade (965730 – 6/6 lb) $24.99

Stouffer’s® Escalloped Apples (942330 – 4/72 oz) $41.99

MAYONNAISE

MAUI® FRUIT BLENDS (6/46 oz) Banana (730548) $43.99

Mayonnaise – Plastic (630750 – 4/1 gal) $67.99 Mayonnaise – Squeeze Bottle (631288 – 12/20 oz) $55.99

Mango (730568) $44.99 Strawberry (730608) $47.99 Raspberry (730618) $59.99

See the speedy ice cream that’s revolutionizing food service!

Quick Blend® Vanilla Ice Cream (990890)

youtube.com/martinbrosdist

HOT DISH!

Original Potato Salad (905300 – 2/13 lb) $55.99

Potatoes, salad dressing, eggs and just the right amount of mustard.

Pasta Italiano (905210 – 2/5 lb) $23.99

A sweet vinegar and oil based salad made with rotini pasta, black olives and red bell peppers.

Summer Fresh Pasta Salad (905142 – 2/5 lb) $25.99

A combination of rainbow rotini pasta, carrots, onions, green bell peppers and cucumbers in a sweet, creamy dressing.

NE W

!

Sweet Pepper Slaw (909730 – 2/5 lb) $24.49 Sweet and sour coleslaw packed with red, yellow, orange and green bell peppers.

NE W

!

Smoked Gouda Pasta Salad (909740 – 2/5 lb) $27.49 A rich, savory dressing complements this radiatore pasta made with bacon, water chestnuts, green onions and smoked Gouda cheese.

Spring Salad (905505 – 2/5 lb) $22.99 Ridged small pasta shells, shredded carrots, crinkle-cut green bell peppers, diced cucumbers and onions in a flavorful mayo-based dressing.

Cucumber ‘N’ Onion Salad (348165 – 2/5 lb) $28.49 Crinkle-cut cucumbers with onions in a vinaigrette dressing.

Deli Fresh Macaroni Salad (905308 – 2/11 lb) $39.99 A basic elbow macaroni salad with a rich, creamy dressing, peas, dill relish and cheddar cheese.

BRANDS YOU TRUST

Deli Fresh Potato Salad (905298 – 2/12 lb) $42.49 A basic potato salad made with a salad dressing and mustard base.

Deli Fresh Coleslaw (905280 – 2/11 lb) $38.49 Shredded cabbage and carrots in a mayonnaise and salad dressing base.

Steakhouse Potato Salad (905668 – 2/5 lb) $21.99 Diced skin-on red potatoes, sour cream, mayonnaise, sweet relish, onions, bacon and just the right amount of spices.

Steakhouse Coleslaw (905708 – 2/4 lb) $19.99 A hearty coleslaw made with chopped cabbage, shredded carrots, green bell peppers and celery seed in a creamy dressing.

Steakhouse Baked Beans (361585 – 4/5 lb) $39.99 Beans with chunks of beef slowcooked in tangy barbeque sauce.

Gourmet Macaroni & Cheese (361595 – 4/5 lb) $34.49 A rich, creamy white sauce made with Monterey Jack, cheddar, pepper jack, provolone and Asiago cheeses coats mini penne pasta in this deliciously upscale macaroni and cheese.

TECHNOLOGY YOU EXPECT

Premium Mashed Potatoes (361570 – 4/5 lb) $27.99 Made with real russet potatoes, whole milk, butter and cream.

Strawberry Greek Yogurt Parfait Salad (905795 – 2/5 lb) $19.49 Cubed strawberry gelatin gently blended with strawberry-flavored Greek yogurt.

Strawberry Surprise Salad (905160 – 2/3 lb) $20.99 A refreshing dessert salad made with whipped topping and real strawberries.

Hawaiian Ambrosia Salad (905357 – 2/3 lb) $20.99 Made with shredded coconut, pineapple, mini marshmallows, vanilla pudding mix and whipped topping.

Cookies ‘N’ Crème Salad (905350 – 2/3 lb) $19.49 Chocolate cookies, whipped topping, real cream cheese and vanilla pudding.

SERVICE YOU DESERVE

HOT DISH!

BAR SUPPLIES

Beer Tap Plugs

Clear Shelf Liner 24 in Wide

(90554803 – 1/5 ct)

Bar Mat

Paring Knife

Scalloped Paring Knife

$7.34

$7.50

(293224 – 1/24 ct)

(213220 – 1/40 ft)

$137.04

(250215 – 1/3.5 in)

Cutting Board - 6x9 in

Terry Bar Towel

Waffle Weave Bar Towel

$40.70

$11.33

$16.14

Garnish Container with Dome - 6 Compartment

$13.13

$49.88

(268382 – 1/6 ct)

Rubber Mat

(90531742 – 1/1 ct)

(270165 – 12/15x20 in)

(270260 – 12/18x18 in)

Beverage Napkin - 9x9 in 1-Ply (815240 – 8/500 ct)

$15.21

$6.42

Liquor Free Flow Pourer (90380488 – 1/12 each)

$11.47

Pitcher

Complete Comfort Mat No Holes

(023520 – 1/60 oz) (023670 – 1/48 oz) (023690 – 1/32 oz)

$9.38 $8.91 $8.44

Beer Clean Low Suds Glass Cleaner

Beer Clean 3rd Tank Sanitizer

$45.71

$28.12

$29.87

$27.53

(017700 – 100/packs)

(90380946 – 1/3 qt)

$103.81

$43.97

Beer Clean Manual Glass Cleaner

(045460 – 1/3x5 ft)

Condiment Dispenser

(90430758 – 1/each)

Anti-Fatigue Mat with Holes & Bevel

(017710 – 100/packs)

(250240 – 1/3.5 in)

(017720 –100/packs)

(092124 – 1/3x5 ft)

$125.66

Quaternary Sanitizer RTU FCS (013528 – 6/1 qt)

$27.02

REBATES UP TO $350!

UP TO $350!

UP TO $2,000!

Summer & Log Smoked Bacon Rebates

Brilliant Beginnings® Mashed & Golden Grill® Hashbrowns Rebates

Summer, Core Products, Bonici® Crust & New Products Rebates

Offers valid through 6/30/2016.

Offers valid through 8/31/2016.

Offers valid through 9/30/2016.

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

HOT DISH!

Heinz Escalon Cristoforo Colombo® Whole Peeled Pear Tomatoes in Juice with Basil 552120 - 6/#10

Franklin Street Bakery Large Sliced Egg Hamburger Bun 964840 - 6/12 ct

NEW ITEMS Cambro Lido™ Clear Graduated Plastic Tumblers & Lids for Healthcare Classic diamond point design tumblers that provide the look of glass without the associated risks of glass. High impact resistant. Featuring 2 ounce increments from the top down for convenient measurement and recording of liquid intake.

860150 - 36/6 oz 300442 - Lid for 860150 - 1/1000 ct 860160 - 36/9 oz 90501194 - Lid for 860160 - 1/1000 ct

Brioche Hamburger Bun Dough 909470 - 170/2.75 oz

Whole Wheat Flatbread 909500 - 96/2.7 oz

Rich ‘N Easy French Toast Batter 909480 - 12/2 lb

sweet middles

Creme Brulee Mix YOUR FAVORITE DESSERT

Sweet Pepper Slaw

Beautiful and refreshing, this sweet and sour coleslaw is packed with red, yellow, orange and green bell peppers.

909730 - 2/5 lb

909490in- a12/32 bite oz size treat

Kent Dole® Soft Serve Mix Blackout Cupcake Dark chocolate cupcake topped with chocolate cream cheese icing.

909430 - 4/8 ct/3.4 oz

Red Velvet Cupcake

Southern-style red velvet cupcake topped with rich cream cheese icing.

A dry soft serve mix that makes it fast and easy to whip up healthy treats with a variety of dairyfree real fruit flavors. 4/4.5 lb 712940 - Strawberry 712950 - Lemon

Kellogg’s Special K® Chewy Nut Bars 72/1.16 oz 415520 - Chocolate Almond 415590 - Cranberry Almond

Vanilla Bean Cupcake

Moist vanilla bean cupcake topped with Tahitian vanilla bean icing.

730578 - Lemon Ice 730598 - Peach 730618 - Raspberry 730628 - Piña Colada 730638 - Margarita 730648 - Strawberry Banana 730608 - Strawberry 730548 - Banana 730678 - Wild Berry 730568 - Mango

To learn more about Rich’s product line, contact your sales representative or visit www.richsfoodservice.com

909510 - Carrot Cake 909520 - Chocolate 909530 - Creme Brulee 909540 - Oatmeal Raisin

A rich, savory dressing complements this radiatore pasta salad made with bacon, crunchy water chestnuts, green onions and a delicious smoked Gouda cheese.

909740 - 2/5 lb

Mighty Shakes® II (27/8.45 oz)

909450 - 4/8 ct/3.2 oz

Shelf Stable - Loads of premium, real fruit in puree for the ideal solution for bartenders looking to serve the best...without the inconvenience of frozen mixes. Also great in recipes!

Proprietary aseptic processing results in fresh fruit flavor and extraordinary color. 6/46 oz

mini desserts availableon in 4 the varieties!

Sweet cookies outside. Sweet filling in the middle. 9/6 ct/1.2 oz

Smoked Gouda Pasta

FEATURED ITEMS

909440 - 4/8 ct/3.25 oz

Lyons Maui® Fruit Blends

Sweet Middles Cookies

Fuse™ Burgers 2/5 lb 999730 - Turkey & Brown Rice Patty - 4 oz - Fully Cooked All natural ground turkey, whole grain brown rice, spinach, roasted onion, celery, dried cherries and all natural seasonings.

NE W !

964810 - Chicken & Quinoa Patty - 4 oz - Fully Cooked All natural lean ground chicken, whole grain quinoa, kale, crimini mushrooms and ginger.

Shelf-Stable, Great-Tasting Nutritional Shakes 8 oz provides 500 kcal & 23 g protein Chocolate (431060) Vanilla (431050) Cappuccino (431070)

206 Nutritional Juice Drinks (50/6 oz) High-calorie, high-protein supplements to help improve nutritional value of clear liquid diets. Fat-free, fruit-flavored beverages that offer an alternative to creamy, milk-like supplements. Simply thaw, open, pour and serve.

200 calories & 6 g protein Orange (343520) Cranberry (343510) White Grape (577230)

TASTE THE DIFFERENCE NO ANITBIOTICS EVER™ An All-Vegetarian-Fed Diet No Animal By-Products

PURCHASE AND MENU PERDUE® TURKEY AND

SAVE UP TO $300 SAVE UP TO $300!

Earn up to a $300 rebate for purchasing at least 15 cases of PERDUE® Turkey Products and submitting proof of PERDUE® Turkey menu mentions.

All PERDUE® Turkey Products are 100% free of antibiotics and qualify for this promotion.

Ask your sales representative for more information.

OFFER GOOD THRU AUGUST 31, 2016 For complete details and to participate, visit PerdueFoodservice.com/PerdueTurkey

FREE MERCHANDISING Server Buttons Social Media Guide Server Training Cards Menu Language Customizable Table Tents Customizable Posters

Share the benefits of serving high-quality turkey.

PerdueFoodservice.com/PerdueTurkey

CHICKEN THREE sandwich

ways

Marinated Butterflied Boneless Skinless Chicken Breast (972750 – 20/8 oz)

COWBOY CHICKEN SANDWICH 1 each 1 each 1 oz 1 each 1.

2.

3.

4.

Tyson Marinated Butterflied Boneless Skinless Chicken Breast (972750) Baker Boy Sliced Focaccia Square (342864) Ventura Smokehouse 220® Applewood Smoked Bacon Barbecue Sauce (631810) Cheddar Cheese Slice (900000)

Grill chicken.

Toast bun.

Brush grilled chicken with barbecue sauce. Top with cheese; melt.

Top with bacon.

Finish building sandwich.

1 each 1 oz 3-4 slices 3-4 slices 5.

Smithfield Farmland Platinum Log Smoked Bacon Slice – 14/18 (929150), cooked, chopped C.H. Robinson Shredded Lettuce – 1/4 in (360700) Capital City Medium Yellow Onion (361077), julienned Capital City Tomato (362012), julienned

Serve with Lamb Weston LW Private Reserve® Steak House Fries (960900) – 5 oz – seasoned with favorite seasoning – such as McCormick Lawry’s® Salt-Free All Purpose Recipe Blend Seasoning (472751) – and one Heinz Kosher Pickle Spear (610110).

1 COST $ 3.5 8 SELL AT $10 .99

POTENTIA L PROFIT* $ 7.41 12

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

1 I N G R E D I E N T • 3 WAYS

2

COST $ 3.8 7 SELL AT $10 .99

POTENTIA L PROFIT* $ 7.20

APPLE PEAR CHICKEN SANDWICH 1 each 1 each 1/4 each 1.

2.

3.

1/4 each 1 oz 1 oz

Tyson Marinated Butterflied Boneless Skinless Chicken Breast (972750) Baker Boy Sliced Focaccia Square (342864) Wholesale Granny Smith Apple (370771), sliced

Grill chicken.

Toast bun.

Grill apple and pear slices.

4.

5.

Wholesale Pear (377670), sliced Knouse Musselman’s® Apple Butter (750160) Bix Baby Spinach Leaves (361175), sautéed with stems removed

Build sandwich.

Serve with Lamb Weston Sweet Things® Sweet Potato Platter Fries® (961598) – 5 oz.

KICKIN’ CHICKEN SANDWICH 1 each 1 each 1 oz 1 each

1 oz 2 each 2 each

Tyson Marinated Butterflied Boneless Skinless Chicken Breast (972750) Baker Boy Sliced Focaccia Square (342864) French’s Frank’s® RedHot® Sauce (560770) Pepper Jack Cheese Slice (900010)

1 oz

C.H. Robinson Shredded Lettuce – 1/4 in (360700) Bix Tomato Slices (348109) McCain Anchor® Poppers™ Cream Cheese Breaded Stuffed Jalapeños (961810), prepared Chipotle Mayo (see recipe)

CHIPOTLE MAYO: YIELD: 32 1 qt 1.

2.

3.

4.

Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631390) Grill chicken.

Toast bun.

Brush grilled chicken with hot sauce.

Blend Chipotle Mayo ingredients together in food processor.

7 oz 2 tsp 5.

6.

Roland Chipotle Peppers in Adobo Sauce (561180) Lassonde Ruby Kist® Lemon Juice (733070)

Build sandwich.

Serve with McCain Moore’s® Vidalia® Battered Onion Rings (946610) – 6 oz.

3

COST $ 4.0 1 SELL AT $10 .99

POTENTIA L PROFIT* $ 6.98 *Potential profits are based on average prices and serving sizes.

2016 ISSUE FIVE

13

SENIOR LIVING

7

SMART HIRING & TIPS RETAINING

1 Use the power of word of mouth.

For example, consider asking your most reliable, hard-working employees to recommend people they know who would be a good fit.

2

3

For example, avoid asking if he/she has experience working with elderly customers. Instead, ask the person to describe any experience he/she has had working with elderly customers.

5

Hire a balance of people.

6

Setup an orientation program that gets your new hires excited and prepared for their new position.

It’s key to have different levels of maturity, age, talent, personality and experience to build a well-rounded and complete team.

Want help putting a program together or freshening up your current program? Check out the Dietary 101 Foodservice Orientation Kit from Martin Bros.!

Screen applicants with a “pre-interview” quiz.

Consider sending applicants a short 20-question quiz on basic kitchen terminology, food safety and customer service scenarios. The main point here is to be able to eliminate anyone who is unable to spend a few minutes answering the simple questions. A person with a great work ethic will always be diligent enough to spend the time answering questions.

The food service industry employs one of the largest workforce segments in the United States.

But, how do you find and retain the right employee for your business? Consider these hiring tips:

asking “yes” or “no” questions 4 Avoid during the interview.

Be clear.

Whether you post your open position on internet sites, in newspapers or with “help wanted” signs, make sure you include an accurate description of qualities you desire. For example, consider using phrases like “team player”, “excellent interpersonal skills”, “passion for service” and “help to enrich the lives of our customers”. Also, don’t sugarcoat the position.

Consider including descriptors such as “fast-paced work environment”, “we operate seven days per week” and “rotating weekends and holidays”.

Christy Edwards, RDN, CD Martin Bros. Marketing Dietitian

7

Retain your great team.

Provide them with opportunities for growth and development. Give them coaching and feedback. Let them know what they do well and give suggestions for improvement. Looking for a good way to do these things? Check out the “Please Pass the Problems” and “Please Pass the Compliments” game from Martin Bros. to get your team involved and inspired!

HEAR Tips for hiring & retaining employees From Martin Bros. Marketing Senior Editor, Krystle Kettman and Martin Bros. Corporate Chef & Operations Consultant, Scott Fadden

MARTINSNET.COM/PODCAST or Search for Dish!Exclusive on iTunes

New Podcasts Monthly

SC H OOL S

Updates for 2016-17 Renee Greiner, RD, LD Martin Bros. Menu System Support Dietitian and Advisor

Smart Snacks

There are updates to the Smart Snacks regulation for 2016-17. These updates are: 1. Snack items will only allow < 200 mg Sodium. Previous was < 230 mg.

2. Foods will not qualify using the 10% DV criteria – for calcium, potassium, vitamin D or dietary fiber.

Martin Bros. will review the Smart Snacks list posted on our customer website, www.martinsmart.com, to ensure it fits the new guidelines. We will have it updated with any necessary items removed by the July 1, 2016 deadline. We will also add any new items that fit from our manufacturers.

Veggie Recipes

Fruits & Vegetables

In addition to the updated Smart Snacks regulation, new dietary guidelines encourage variance in fruits and vegetables. One of our vendors, Norpac, has some helpful tools to encourage a variety of colorful vegetables and shapes using their blends.

These tools help kids try something new by mixing it with their familiar favorites.

For a great reference on how to count vegetables towards meal components and more info, scan this QR code or go to the following website. www.norpac. com/merchandising/ School_FS_Guide.pdf

TREE CLOUDS & SUNSHINE Servings: 50 Side Dish:Dark Green Vegetables, Red/ Orange Vegetables, Other Vegetables

8 lb 1/2 cup 1/2 cup 2 tsp 1 tsp 1 tsp 1/2 tsp

Norpac Flav-R-Pac® Grande Classics® Malibu Blend (962640) Olive Oil Orange Juice Fresh Lemon Zest Fresh Orange Zest Salt Ground Black Pepper

1. Place vegetables in a perforated steam pan, 4 pounds per pan.

Steam for 5 minutes or until internal temperature reaches 165°F. 2. Meanwhile, combine remaining ingredients to make a dressing.

3. Transfer steamed vegetables to full-size 2-inch steamtable pan.

4. Pour prepared dressing over vegetables. Gently stir to coat.

5. Serve using a 1/2 cup portion server.

DIETITIANPICK Mary Sell, MPA, RDN, LD Martin Bros. Menu Services Manager

HONEY MUSTARD GREEN BEANS & CARROTS Servings: 50

Side Dish: Red/Orange Vegetables, Other Vegetables

8 lb 2/3 cup 1/3 cup 1 Tbsp 1 Tbsp 1/2 tsp 1/2 tsp

Norpac Flav-R-Pac® Grande Classics® Riviera Blend (963040) Honey Dijon Mustard Olive Oil Balsamic Vinegar Ground Black Pepper Granulated Garlic

1. Place vegetables in a perforated steam pan, 4 pounds per pan.

Steam for 5 minutes or until internal temperature reaches 165°F. 2. Meanwhile, combine remaining ingredients to make a sauce.

3. Transfer steamed vegetables to full-size 2-inch steamtable pan.

4. Pour prepared sauce over vegetables. Gently stir to coat.

5. Serve using a 1/2 cup portion server.

Mixed Berry (907850 - 6/60 oz) and Tropical (907860 - 6/60 oz)

“Offer these smoothies as a protein source at breakfast or as a nutritious snack. They’re also a great option for bistros and beverage stations!”

2016 ISSUE FIVE

15

EQUI PM ENTA N D SUPPL I ES

4 Ways to Deep Clean & Upgrade Roxanne Hassman Martin Bros. Janitorial Category Marketing Manager

1 3 2 4

DEEP CLEANING CARPETS If the carpet is not heavily soiled, interim cleaning works great. The most wellknown interim method is old-fashioned bonnet cleaning; however, a newer method called encapsulation cleaning is even more effective. Encapsulation cleaning uses a special polymer-based cleaner combined with agitation to loosen and remove soil while leaving carpets free of residues. For true deep cleaning, though, extraction is still widely recognized as the only way to go.

BUILDING MAINTENANCE In order to draw a crowd and keep them coming back, you must keep the exterior and interior of your facility looking great.

Make sure everything is in good repair, especially after the harsh winter months.

RESTROOM UPGRADES Having clean restrooms is a very important part of your establishment’s success. Dirty and smelly restrooms can cause people to not come back and to not recommend your place to family and friends. This time of year is the perfect time for inspecting your bathrooms and looking for new and better ways to keep them cleaner and make them more attractive.

WASTE REDUCTION On top of making an establishment look dirty, waste can be perceived as an unnecessary environmental footprint.

As the weather gets nicer, take a look at some of the janitorial items you go through on a regular basis, and make sure you’re using the right products to help you reduce waste. For instance, are you using proper-fitting can liners and automated towel dispensers that limit towel usage?

Foamy Mac 023960

A restroom tub and tile cleaner that removes hard water scale and soap scum. The clinging foam ensures maximum effectiveness on walls.

New safe acid technology is non-corrosive to skin yet has the cleaning power of strong acids.

Encapsulating Cleaner with Oxygen 011050

Newest carpet care product for interim cleaning.

Combines “encapsulation chemistry” with the safe cleaning and odor-killing properties of hydrogen peroxide (oxygen). Ensures soils and detergent residues that cause re-soiling are effectively removed. Designed to clean carpets effectively with minimal downtime.

Magico 011270

Cleans and deodorizes in one step. Use on floors, walls, countertops and other washable surfaces. Great for restrooms, kitchens, office buildings, schools, retail stores or anywhere a deodorizing cleaner is desired. The long-lasting lavender fragrance leaves surfaces smelling fresh and clean.

Tri-Fecta 022890

This bio-enzymatic cleaner can be used on virtually any surface not harmed by water and is especially effective on restroom floors and other surfaces that may harbor odor-causing soil such as urine, vomit, sweat, food waste, smoke and animal odors.

16

Fresh 100 010680

A non-acid, hospital-grade disinfectant/ cleaner for restroom maintenance. Its germicidal formula and clinging action make it exceptional for toilet bowl and urinal sanitation.

Its moderate viscosity allows it to remain on vertical surfaces, avoiding rapid run-off.

Multi-Shine 010630

A non-streaking, pleasant-to-use glass and surface cleaner with a mildly-ammoniated formula and special solvents and detergents to help penetrate greasy fingerprints, dirt and soil for easy removal. Use on glass, mirrors and polished surfaces.

Bio-Power 023770

A multi-purpose, biological digester/odor counteractant. Its blend of four different bacillus strains releases enzymes to break down organic debris. Use as a drain maintainer and grease trap additive. Also great for urine and other malodors.

Webinars & Events WEBINARS

Puree Enhancements Jun

6

H

N

1:30 pm - 2:30 pm

Anne Van Ooteghem & Mary Sell, MPA, RDN, LD

Anne VanOoteghem, Regional Manager for Hormel Health Labs, and Mary Sell, Menu Services Manager for Martin Bros., will discuss preparation techniques for pureeing foods that will improve acceptance of the puree diet. Federal citations related to pureeing and how to avoid them will be presented.

June 22 Real Life Lessons from Real Live Claims

Sep 13 Federal Regulations & Standards to Mitigate Wound Litigation

Nov 30 Simplified Diet Manual Updates

July 20 Foodservice Math

Sep 21 Educating Staff on Food Safety

Dec 14 Panel Discussion on Revenue Generators

Aug 17 Excite with Healthy & Wellness Resources

Oct 12 Stretched Thin

“Eat & Greet” Event May

23

EVENTS R

Bettendorf, IA

Please join us for the social event of the season, where Martin Bros. delivers the best and the brightest in foodservice to you. Indulge with samplings of some of the newest and most innovative products on the market.

Transforming Food Service Jun

8

Aug

Madison, WI

Healthcare Education

•

H

3

Bettendorf, IA

9:00 am - 11:30 am

Kitchen Management Impossible with Julie Halfpop, RDN, LD, Martin Bros. Director of Nutrition Services

Culinary Expo

•

11:30 am - 2:00 pm

Watch culinary demonstrations and interact with experts in the industry to help you discover effective strategies for your food service operation.

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

Rotella’s Kaiser Cornmeal Topped Bun – 4 in (986010)

C.H. Robinson Green Leaf Lettuce Fillet

PAGE 3

PAGE 5

PAGE 7

Smithfield Farmland Platinum Log Smoked Bacon Slices – 14/18 (929150)

Ball Park Beef Hot Dog – 5x1

Lyons Maui® Strawberry Fruit Blend

(974770)

(730608)

(913700)

McCormick Grill Mates® Montreal Steak® Seasoning

PAGE 2

Rotella’s Butter Brioche Bun – 4.25 in

Valley Meats Ultimate Burger – 3x1

(360670)

(471181)

(907250)

PAGE 8

Mrs. Gerry’s Sweet Pepper Slaw

Mrs. Gerry’s Smoked Gouda Pasta Salad

(909730)

(909740)

PAGE 12

PAGE 12

Mrs. Gerry’s Strawberry Greek Yogurt Parfait Salad (905795)

Tyson Marinated Butterflied Boneless Skinless Chicken Breast – 8 oz (972750)

PAGE 13

Ventura Smokehouse 220® Applewood Smoked Bacon Barbecue Sauce

Baker Boy Sliced Focaccia Square – 2.5 oz (342864)

Roland Chipotle Peppers in Adobo Sauce (561180)

McCain Anchor® Poppers™ Cream Cheese Breaded Stuffed Jalapeños (961810)

(631810)

PAGE 15

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

Norpac Flav-R-Pac® Grande Classics® Riviera Blend (963040)

PAGE 16

Multi-Clean Magico Cleaner (011270)

Multi-Clean Tri-Fecta Cleaner (022890)