Dish! - 2016 Issue 6

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2016 | Issue SIX | June / July | martinsnet.com

P7

Pulled Pork Three Ways P 13

Crème Brûlée Three Ways P 16

Five Smoothie Steps P 18

Proud to be DIFFERENT.

Chicken Pesto Pasta COST: $2.23 PER PLATE SELL AT: $9.99

PROFIT: $7.76 ANALYSIS: Calories: 637.75 Carbohydrate: 51.08 Protein: 35.43 Fat: 31.50 Sodium: 878.46 Potassium: 910.77 1ron: 3.82 Calcium: 249.92 Dietary Fiber: 4.30 Sugar: 5.45 Vitamin A: 5346.43 Vitamin E: 2.11 Thiamin: 0.81 Riboflavin: 0.57 Niacin: 1629 Vitamin C: 18.82

WHOLE GRAINS

Fruits & Veggies

Sophisticated tools to grow business.

Martin Bros. is proud to offer state-of-the-art service using some of the top technologies available in the industry to help our customers maximize efficiency and maintain the highest operational standards.

Cost Controls

We have a variety of resources in place to help our operators control costs, stay on top of emerging trends, learn about new products as well as manufacturer promotions and collaborate on effective marketing strategies.

These tools all working together help to ensure our partners thrive.

Marketing Strategies

Emerging Trends

Inventory Management

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.

Download our 650 Calorie Meal Options ebook at: ebooks.martinsnet.com/650-calorie-menu

EXECUTIVE VICE PRESIDENT Diane Chandler

MARTIN BROS. DISTRIBUTING It’s time to think summer!

We’ve got some great recipe ideas to get you thinking – Citrus Chicken Quinoa Salad, BBQ Ribs with Wild Berry BBQ Sauce, CranApple Bread Pudding with Whiskey Sauce and much more! Check out some summer specials, extreme milkshake recipes, new items and rebates in the Hot Dish! section. We’ve even got two sets of One Ingredient Three Ways ideas for you in this issue! Enjoy summer!

Krystle Kettman MANAGING EDITOR kkettman@martinsnet.com

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

DIRECTOR OF MERCHANDISING Jennifer Meinders

MEDICAL SUPPLIES SPECIALISTS Deb Elings, Becky Miller

MARKETING MANAGER Angie Dark

EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller

VENDOR MARKETING COORDINATOR Krystle Kettman

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith

CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Natalea Koehn, Vince Barkhoff

GRAPHIC DESIGNERS Jeff Sadler, Rob Swiatly Chase Murphy, Angie Dark

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

PHOTOGRAPHY Rob Swiatly INTERACTIVE DESIGN SPECIALIST Bill Pendry

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

4

CULINARY CONCEPTS

2

HOT DISH!

9

Summertime Favorites

Summer Specials

Peppercorn Steak 5 Hygiene Tips

5

ONE INGREDIENT THREE WAYS

13

HEALTH & WELLNESS

18

SENIOR LIVING

19

Pulled Pork & Crème Brûlée

Smoothies

Memphis Dry Rubbed Ribs

Pulled Pork Topics Three Ways Food Safety

13

Crème Brûlée Recipes Osso Buco

16

Adapting Dining for Dementia

Smoothie Osso BucoSuccess

18

CITRUS CHICKEN QUINOA SALAD YIELD | 1 2 oz 1/2 cup 1 each 2 oz 1 oz 1 each

C.H. Robinson Spring Mix (360666) Roland Grapefruit & Orange Segments (751100) Hormel Fuse™ Chicken & Quinoa Burger (964810), sliced into strips Ventura Hidden Valley® Asian Sesame Dressing (630850) Feta Cheese Rotella’s Focaccia Split Top Roll (909760)

COST $2.69 SELL AT $8.99

POTENTIAL PROFIT* $6.30

NE W !

Delicious, “better-for-you” burgers.

CHICKEN & QUINOA BURGER | 4 oz – Fully Cooked (964810 – 2/5 lb). Made from lean chicken, quinoa, kale, mushrooms and ginger.

ALSO AVAILABLE IN | Turkey & Brown Rice Burger 4 oz – Fully Cooked (999730 – 2/5 lb) Made from turkey, brown rice, spinach, onions, celery and dried cherries.

Benefits FEEL GOOD CHOICE | Meets patrons’ demands for more nutritious menu items while delivering exceptional flavor.

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

HEAR TIPS FOR MAKING SUMMER A SUCCESs From Martin Bros. Marketing Senior Editor, Krystle Kettman, and Martin Bros. Corporate Chef & Operations Consultant, Scott Fadden

New Podcasts Monthly

DIFFERENTIATED | An exciting and completely fresh menu offering for those looking for something new.

ON TREND | Nutritious, health-conscious menu items featuring lean proteins, whole grains, fruits and veggies are very popular right now.

CULINARY CONCEPTS

BBQ RIBS WITH WILD BERRY BBQ SAUCE YIELD | 2 1 each As needed As needed 3 oz 3 oz 2 slices 10 oz

Farmland DURoC St. Louis Rib Rack (934060), divided in half Roland Pomace Olive Oil (620390) McCormick Lawry’s® Memphis Style Barbecue Rub (470001) Ventura Smokehouse 220® Sweet & Spicy Barbecue Sauce (631800) Lyons Maui® Wild Berry Fruit Blend (730678) Southwestern Cornbread (see recipe) Lamb Weston Lamb’s Supreme® Concertinas® Fries (960840)

SOUTHWESTERN CORNBREAD YIELD | 18 2 lb 1 qt 6 each 2 cups 1 cup 1-1/2 cup 1-2 each 1/4 cup

General Mills Gold Medal® Honey Cornbread Mix (402460) Cream Style Corn Eggs, lightly beaten Kemps Sour Cream Butter Shredded Cheddar Cheese Capital City Jalapeño Pepper (361280), small diced C.H. Robinson Cilantro (360491), chopped

ST. LOUIS RIB RACK (934060 – 10/2.5-3 LB)

NE W !

PREP | 1. Rub ribs with olive oil and season with barbecue rub. Begin cooking ribs as desired.

2. To make Wild Berry BBQ Sauce, mix barbecue sauce and fruit blend together.

3. Starting 30 minutes before ribs are done cooking, brush on thin coats of Wild Berry BBQ Sauce. Do this three times, leaving sauce tacky in between each coat.

4. For Southwestern Cornbread: Prep deep half sheet pan with food release. Mix all ingredients together, pour into pan and bake at 375°F for approximately 40-45 minutes – the top will turn light brown when done – use a toothpick to test doneness.

5. Serve with fries.

(730678)

(631800)

COST $6.00 SELL AT $17.99

POTENTIAL PROFIT* $11.99

2016 ISSUE SIX

3

CULINARY CONCEPTS

MEMPHIS DRY RUBBED RIBS YIELD | 2 1 each As needed As needed 4 oz

Farmland DURoC St. Louis Rib Rack (934060) Roland Pomace Olive Oil (620390) McCormick Lawry’s® Memphis Style Barbecue Rub (470001) Ventura Smokehouse 220® Sweet & Spicy Barbecue Sauce (631800)

POUTINE YIELD | 2 10 oz 6 oz 4 oz 4 oz

Lamb Weston Lamb’s Supreme® Concertinas® Fries (960840) McCain Anchor® Breaded Natural Cheddar Cheese Nuggets (944938) Hormel Saucy Blues® BBQ Shredded Pork (913180) Custom Culinary PanRoast® Beef Flavored Gravy Mix (504070)

PREP | 1. Rub ribs with olive oil and season with barbecue rub. Cook ribs as desired.

2. When ready to serve, cut ribs into sections for a unique, eye-catching plate presentation.

3. Serve with a side of barbecue sauce.

4. For Poutine: Place prepared fries on plate and top with prepared cheese nuggets, pork and gravy.

ANCHOR® BREADED NATURAL CHEDDAR CHEESE NUGGETS (944938 – 6/3 LB) SAUCY BLUES® BBQ SHREDDED PORK (913180 – 2/5 LB) PANROAST® BEEF FLAVORED GRAVY MIX (504070 – 8/12 OZ)

4

COST $6.65 SELL AT $17.99

POTENTIAL PROFIT* $11.34

CULINARY CONCEPTS

PEPPERCORN STEAK YIELD | 1 12 oz As needed As needed 5 oz 2 each 1-2 pieces

Greater Omaha Choice Beef Strip Loin (932820) Cargill Diamond Crystal® Kosher Salt (473160) McCormick Cracked Black Pepper (472411) Norpac Flav-R-Pac® Roasted Redskins with Rosemary (909630) Rotella’s Ciabatta Breadsticks (995210) Bourbon Butter (see recipe)

FLAV-R-PAC® ROASTED REDSKINS WITH ROSEMARY (909630 – 6/2.5 LB)

NE W !

BOURBON BUTTER YIELD | 4 1/2 lb 2 Tbsp 2 Tbsp 1 Tbsp 1/2 tsp

Butter Bourbon C.H. Robinson Green Onions (361013), minced Roland Dijon Mustard (560201) McCormick Table Grind Black Pepper (472538)

PREP | 1. Season strip with salt and pepper. Cook to desired temperature.

2. For Bourbon Butter: Soften butter to room temperature. Blend all ingredients together.

Place on plastic wrap, and form into a log while wrapping. Chill for at least 1-2 hours.

3. Serve steak topped with Bourbon Butter.

4. Serve with potatoes and breadsticks.

CIABATTA BREADSTICKS (995210 – 8/12 CT)

NE W !

COST $7.96 SELL AT $18.99

POTENTIAL PROFIT* $11.03 2016 ISSUE SIX

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CULINARY CONCEPTS

FOCACCIA SPLIT TOP ROLL (909760 – 6/12 CT)

NE W !

HONEY MUSTARD STEAK YIELD | 1 12 oz

Greater Omaha Choice Beef

As needed

Strip Loin (932820) Cargill Diamond Crystal® Kosher

As needed

Salt (473160) McCormick Table Grind Black

1-1/2 oz 1-1/2 oz 5 oz

Pepper (472538) Ventura Hidden Valley® Golden Honey Mustard (630471) Spiced Pecans (see recipe) Norpac Flav-R-Pac® Roasted Gold Potato Wedges with Lemon & Herb Seasoning (909640)

1-1/2 oz 1 oz

1 each

C.H. Robinson Spring Mix (360666) Ventura Classic Gourmet® Select Supreme Golden Italian Dressing (630130) Rotella’s Focaccia Split Top Roll (909760)

SPICED PECANS YIELD | 8 FLAV-R-PAC® ROASTED GOLD POTATO WEDGES WITH LEMON & HERB SEASONING (909640 – 6/2.5 LB)

NE W !

12 oz 1/2 tsp 1/4 tsp 2 Tbsp 1/3 cup 1-2 Tbsp

Azar Pecan Pieces (462068) McCormick Ground Cinnamon (472248) McCormick Ground Cayenne Pepper (472571) Butter Brown Sugar Water

PREP | 1. Season strip with salt and pepper. Cook to desired temperature, basting with honey mustard during cooking.

COST $8.90 SELL AT $19.99

POTENTIAL PROFIT* $11.09

2. For Spiced Pecans: In a sauté pan, melt butter. Add all remaining ingredients except water. Cook over medium heat until starts to caramelize. Continue to cook and stir for an additional 3-5 minutes, adding water if needed.

Pour onto a baking sheet, toss and separate. Cool.

3. Serve steak topped with Spiced Pecans.

4. Serve with potatoes, spring mix with dressing and roll.

6

CULINARY CONCEPTS

GRILLED BBQ PORK PIZZA YIELD | 1 1 each 6 oz 6 oz 2 oz 3 oz 5 oz 3 oz

Rich’s Fresh ‘N Ready® Oven Rising Sheeted Pizza Dough (946228) Ventura Smokehouse 220® Sweet & Spicy Barbecue Sauce (631800) Hormel Saucy Blues® BBQ Shredded Pork (913180) Roland Fire Roasted Red Peppers (561590), sliced Red Onion, sliced Shredded Mozzarella Cheese Shredded Cheddar Cheese

FRESH ‘N READY® OVEN RISING SHEETED PIZZA DOUGH (946228 – 20/22.7 OZ)

PREP | Set grill at 450°F (or oven at 425°F). Brush top of crust with olive oil. Spread on barbecue sauce. Place pork, peppers, onions and cheeses on top. Grill or bake until cooked through and cheese is bubbly.

TIP | If you are baking pizza in the oven and would like a smoky flavor, spritz pizza with mixture of liquid smoke and apple juice.

Benefits DIFFERENTIATED | An exciting and completely fresh menu offering for those looking for something new.

SEASONAL | Showcasing seasonal items – such as grilled menu items – is a great way to drive sales.

COST $4.98 SELL AT $14.99

POTENTIAL PROFIT* $10.14

2016 ISSUE SIX

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CULINARY CONCEPTS

CRAN-APPLE BREAD PUDDING YIELD | 8-12 2 lb

RICH ‘N EASY® FRENCH TOAST BATTER (909480 – 12/2 LB)

1-1/4 lb 6 oz 1-1/2 each 1/2 cup

Rich’s Rich ‘N Easy® French Toast Batter (909480) French Bread or any day old bread, cubed or torn Sugar Foods Fresh Gourmet® Dried Cranberries (581750) Wholesale Granny Smith Apples (370771), peeled, cored and diced Azar Pecan Pieces (462068), chopped

WHISKEY SAUCE YIELD | 1 1 cup 1 Tbsp 1 cup 1 tsp 1 tsp 1 Tbsp

Kemps Heavy Whipping Cream Corn Starch Sugar Butter McCormick Ground Nutmeg (472391) Whiskey

PREP | 1. Spray a 9-10 inch spring form pan with food release.

2. Place dried cranberries in a bowl and cover with warm water. Let sit for 1-2 hours. Drain.

3. Shake French toast batter well.

4. In a large bowl, mix bread, cranberries, apples, pecans and batter until bread is covered with mixture.

5. Bake at 350°F for 30-45 minutes or until firm.

6. In a sauce pan, mix cream and corn starch until smooth. Add remaining sauce ingredients. Mix well. Bring to a boil, reduce heat to simmer and continue simmering for a minute, making sure sauce is smooth. Serve drizzled over bread pudding, and include extra in a ramekin

COST $1.31 SELL AT $5.99

POTENTIAL PROFIT* $4.68

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

SENIOR LIVING

Summer Specials

Pricing valid through July 31, 2016.

Chili Mango Glazed Chicken Drumsticks – Fully Cooked (308280 – 2/5 lb) $19.00 Pork Back Ribs – 1.75-2 lb

(914310 – 1/30 lb ave)

$4.09/lb

Potato Bites (964740 - 8/5 lb)

$35.99

6 in 1® All Purpose Ground Tomatoes – Pouch Pack (552100 – 6/105 oz) $24.99 Cristoforo Colombo® Whole Peeled Pear Tomatoes in Juice with Basil (552120 – 6/#10) $26.99

NE W !

Christina’s™ Pizza Sauce (552110 – 6/#10) $34.99

Hot & Spicy Glazed Chicken Drumsticks – Fully Cooked (308290 – 2/5 lb) $19.00 All Natural Trimmed Marinated 8-Piece Chicken – Extended Shelf Life (366440 – 14/3-3.5 lb) $1.22/lb Hardwood Smoked Bacon – 5 slices/inch (929550 – 1/15 lb) $49.95 Hardwood Smoked Round Bacon – Fully Cooked (929570 – 2/1.9 lb) $42.99

NE W !

V8® Vegetable Juice

Fresh Gourmet ® Crispy Onions

(730980 – 12/46 oz)

(603290 – 6/24 oz)

$24.59

Lamb’s Seasoned Ranch Thin Cut Fries (962930 – 6/5 lb) $37.99 ®

Lamb’s Supreme® Steak House Fries (999850 – 6/5 lb) $31.99

$40.59

Smokehouse 220 ™ Barbecue Sauces

Tantalizers® Beer Battered Jumbo Onion Rings (999510 – 4/2.5 lb) $29.99

Sweet & Spicy

(631800 – 4/1 gal) $41.99

Applewood Smoked Bacon (631810 – 2/1 gal) $21.99 Honey Bourbon

Tomato Juice (730938 – 12/46 oz)

$19.00

Mini Breaded Mozzarella Cheese Sticks

(631820 – 2/1 gal) $23.99

(964900 - 3/4 lb)

$38.99

Grey Poupon Dijon Mustard (560170 – 6/24 oz) $35.99 A.1. Sauce (560380 – 12/10 oz) $44.59

Crystal Light Drink Mixes – Make 2 Gallons Fruits of the Forest Streusel Hi Pie® – 8 Slice (994520 – 6/47 oz)

$58.99

Raspberry Ice (575530 – 12/1.8 oz) $43.99

Strawberry Kiwi $42.59

(575540 – 12/1.9 oz)

Twist Pink Lemonade (12/8.6 oz) $16.99

HOT DISH!

EXTREME MILKSHAKES SWEET TOOTH CANDY MILKSHAKE

French Vanilla Ice Cream (990150 – 1/3 gal)

On Top® Whipped Topping Made with Cream (965380 – 12/16 oz)

SEA SALT CARAMEL, BANANA & WALNUT MILKSHAKE

1. Coat top portion of a chilled glass with General Mills Gold Medal® Ready-To-Spread Vanilla Creme Icing (402090). Place banana slices on frosting.

1. Coat top portion of a chilled glass with peanut butter. Roll in M&M’s (760930).

2. Blend 20 oz Wells’ Blue Bunny French Vanilla Ice Cream (990150) with 1-2 oz Kemps Milk. Add candy if you wish.

3. Pour into glass, mounding it out on top.

4. Add Rich’s On Top® Whipped Topping Made with Cream (965380) and an assortment of candy to top it all off.

Sell Cost Profit

2. Blend 20 oz Wells’ Blue Bunny French Vanilla Ice Cream (990150) with 1-2 oz Kemps Milk. Add half a banana, half ounce chopped walnuts and one ounce Lyons Sweet Indulgence Sea Salt Caramel Sauce (771480).

3. Pour into glass, mounding it out on top.

4. Top with Rich’s On Top® Whipped Topping Made with Cream (965380), more banana slices, chopped walnuts, caramels and a cherry.

$9.00 $3.53 $5.47

BRANDS YOU TRUST

Sell Cost Profit TECHNOLOGY YOU EXPECT

$9.00 $3.30 $5.70 SERVICE YOU DESERVE

HOT DISH!

NEW ITEMS MUSSELMAN’S® SQUEEZABLES APPLESAUCES Strawberry (570390 – 50/3.17 oz) Honey Cinnamon (570378 – 24/3.17 oz) Unsweetened (570360 – 50/3.17 oz)

STRAIGHT UP™ TEA Made with all-natural ingredients and no artificial anything for true tea taste.

Unsweetened (777000 – 12/18.5 oz) Sweet (777010 – 12/18.5 oz) Sorta Sweet (777020 – 12/18.5 oz)

Simply Heinz® Ketchup Vol-Pak® (552130 – 1/3 gal)

America’s Favorite Ketchup ® made simply from the basics: tomatoes, vinegar, sugar, salt and special blend of spices and flavorings.

Home-Style Brioche (909770 – 8/6 ct) Indulgent, buttery and sweet.

Focaccia Split Top Roll – 2.2 oz (909760 – 6/12 ct)

Serving Suggestion: Make an Old World Italian Focaccia by cutting a Focaccia Roll in half and topping with layers of Capicola, Prosciutto, Geneo Salami, Provolone, Yellow Peppers and Italian Vinaigrette.

Bear Naked® Energy Bar Assortment (415600 – 32/2 oz) Chocolate Chip Peanut Butter & Peanut Butter

Vanilla Chocolate Chip Big Funwich™ (307950 – 24/4.5 oz)

Chocolate chip cookie layered with creamy vanilla ice cream dipped in milk chocolate flavored coating.

Vanilla Big Swirls™ (307960 – 24/4.6 oz) Swirls of creamy vanilla flavored reduced fat ice cream dipped in milk chocolate flavored coating all inside a crunchy sugar cone.

COFFEE & TEA Green Mountain Coffee ® Breakfast Blend (855260 – 4/24 ct) Green Mountain Coffee ® Dark Magic ® (855400 – 4/24 ct) Green Mountain Coffee ® Caramel Vanilla Cream (855420 – 4/24 ct) The Original Donut Shop® Coffee (855290 – 4/24 ct) The Original Donut Shop® Decaf Coffee (855390 – 4/24 ct) Caribou Coffee® Blend (854790 – 4/24 ct) Caribou Coffee® Blend Decaf (854810 – 4/24 ct) Caribou Coffee® Mahogany (854820 – 4/24 ct) Café Escapes® Chai Latte (855410 – 4/24 ct) Celestial Seasonings® Green Tea (854780 – 4/24 ct) Swiss Miss® Hot Cocoa (854830 – 4/24 ct) K150 Brewer (201970) For small- to medium-sized businesses/facilities. A fully-programmable brewer with an interactive touch-screen that allows for customizable brew temperature, language settings and a choice of 5 cup sizes. 90 ounce water reservoir or direct line plumbing option for continuous use. NSF certified for use in foodservice outlets.

COMING SOON:

The new symbol for Quality + Safety

Wide 3/4 in Sliced Caraway Rye Vienna Bread (964860 – 6/2 ct) Baked and topped with whole caraway seeds for a rich flavor.

Ciabatta Loaf – 1 lb (964850 – 6/2 ct) Made with extra virgin olive oil for great flavor and moist texture.

Davidson’s has introduced a new way to identify quality and safety in pasteurized shell eggs. The new Blue emblem signifies that Davidson’s eggs have been pasteurized using Safest Choice Technology™, eliminating the risk of Salmonella. They look and cook like ordinary shell eggs. A top culinary performer!

NSF Food Safety Leadership Award 2011

SafeEggs.com/foodservice | Call 800.410.7619

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

ACF Seal of Approval – Culinary Performance

/SafeEggsFoodservice

© 2016 National Pasteurized Eggs, Inc.

Wide 1/2 in Sliced Wheat Vienna Bread (964870 – 6/2 ct) Baked with a touch of molasses for a slightly sweet flavor.

HOT DISH!

REBATES

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

UP TO $50!

UP TO $2,000!

UP TO $300!

Spring Cleaning Rebate

Summer Grilling Favorites Rebate New Products Rebate Core Products Rebate Bonici® Flatbreads & Crusts Rebate

Breaded Chicken Wings Rebate Featuring Kick ‘N Wings – Fully Cooked (973680 – 3/5 lb)

Offer valid through 6/30/2016.

UP TO $350!

Offer valid through 7/31/2016.

Offers valid through 9/30/2016.

Summer Rebate Platinum Single Slice Log Smoked Bacon – 14/18 (929150) Rebate Offers valid through 6/30/2016.

UP TO $100!

Barbeque Rebate Offer valid through 12/31/2016.

$10/CASE! $5/CASE Summer of Seafood Rebate Offer valid through 8/31/2016.

UP TO $1,000!

Seafood Burgers Rebate Fish Hacks Rebate Offers valid through 10/31/2016.

Offers valid through 7/31/2016.

Golden Grill® Hashbrowns Rebate Brilliant Beginnings® Mashed Potatoes (603010) Rebate Offers valid through 8/31/2016.

$5/CASE

New Customer Bonus Rebate Offer tracked through 9/15/2016.

Barber® Stuffed Chicken Entrees Rebate Offer valid through 6/30/2016.

FREE CASE REBATES Crispy Jalapeños (90624586) Frank’s® RedHot® Stingin’ Honey Garlic™ Sauce (561920) Cattlemen’s® BBQ Sauces Offers valid through 6/30/2016.

UP TO $350!

Musso’s™ Cheese Crisps Rebate ecoStick Zero Calorie Sweetener Rebate

UP TO $200!

UP TO $7/CASE!

Flav-R-Pac® Vegetables & Fruit Toppings Rebate Chili & Soup Rebates Offers valid through 7/31/2016.

UP TO $800!

UP TO $100!

JHS Toppings Rebate

Escalon™ Rebate

Offer valid through 8/31/2016.

Offer valid through 12/31/2016.

Ask your Martin Bros. representative for more information about these rebates.

ONE THREE ingredient

ways

ITALIAN PULLED PORK YIELD | 12 1 each 4 oz

2 oz 1 oz 1 oz 1 oz

ROASTED & SEARED PORK SHOULDER (928620 – 2/5 LB) Deliciously tender and juicy pork that is easily served in a variety of cuisines and applications. Fully cooked. Simply thaw/slack and heat using your preferred method, including oven, microwave or sauté prep, and add your favorite seasoning or sauce or use in your signature recipes.

As needed

Rich’s Brioche Hamburger Bun Dough (909470), baked, sliced Farmland Smoke’NFast® Roasted & Seared Pork Shoulder (928620), pulled Heinz Reduced Sodium Spaghetti Sauce (550280) Capital City Green Pepper (361261), julienned, sautéed Capital City Medium Yellow Onion (361077), julienned, sautéed Feather Shredded Mozzarella Cheese (901028) Bix Basil (391000), chiffonade

PREP | 1. Toss pork and spaghetti sauce together; heat.

2. Build sandwich, melting cheese overtop and garnishing with basil.

3. Offer McCain Anchor® Breaded Five Cheese Planks (952860) – 4-6 oz – as a side upgrade.

COST $3.23 SELL AT $9.99

POTENTIAL PROFIT* $6.76

2016 ISSUE SIX

13

1 I N G R E D I E N T • 3 WAYS

BBQ PORK & APPLE FLATBREAD YIELD | 1 1 each 2 oz

2 oz 1 oz

2 oz 1/2 each 2 oz

Rich’s Whole Wheat Rustic Flatbread (909500) Farmland Smoke’NFast® Roasted & Seared Pork Shoulder (928620), pulled Knouse Musselman’s® Apple Butter (750160) Ventura Smokehouse 220® Applewood Smoked Bacon Barbecue Sauce (631810) Capital City Medium Yellow Onion (361077), julienned, sautéed Wholesale Granny Smith Apple (370771), sliced Feather Shredded Mozzarella Cheese (901028)

PREP | 1. Mix apple butter and barbecue sauce together. Spread onto flatbread.

2. Top with remaining ingredients.

3. Bake at 425°F for approximately 7-10 minutes.

COST $2.40 SELL AT $6.99

POTENTIAL PROFIT* $4.59

14

1 I N G R E D I E N T • 3 WAYS

STREET TACOS YIELD | 3 3 each 6 oz

3 oz 2 oz 2 Tbsp 3 oz 3 wedges

Catallia Pressed Flour Tortilla – 6 in (949950), heated Farmland Smoke’NFast® Roasted & Seared Pork Shoulder (928620), heated, pulled ConAgra Rosarita® Medium Salsa (561190) Capital City Medium Yellow Onion (361077), diced C.H. Robinson Cilantro (360491), chopped Feather Shredded Mozzarella Cheese (901028) Wholesale Lime (376212)

COST $2.94 SELL AT $9.99

POTENTIAL PROFIT* $7.05

CATALLIA PRESSED FLOUR TORTILLA – 6 IN (949950 – 12/24 CT) 2016 ISSUE SIX

15

ONE THREE ingredient

ways

COST $1.48 SELL AT $5.99

POTENTIAL PROFIT* $4.51 RICH’S RICH ‘N EASY® CRÈME BRÛLÉE MIX NE W !

(909490 – 12/32 OZ)

COST $1.42 SELL AT $5.99

MOCHA CRÈME BRÛLÉE YIELD | 6-8 32 oz 4 oz 2-3 oz

Rich’s Rich ‘N Easy® Crème Brûlée Mix (909490) Lyons Safari Chocolate Syrup (771210) Prepared Strong Coffee or Espresso

PREP | 1. Shake crème brûlée mix well, pour into a sauce pan and place over high heat. Boil, reduce to a simmer and stir for 5-10 minutes.

Remove from heat.

2. Stir in chocolate syrup and coffee/espresso.

If you want a swirl pattern, don’t incorporate all – instead lightly swirl.

3. Pour into 6-8 ovenable ramekins.

4. Place in cooler until set.

5. Before serving, cover surface of custard with an even layer of granulated sugar. Place into 500°F salamander oven in middle position, or use a touch, to carefully caramelize sugar until lightly browned and bubbly.

6. Garnish and serve.

16

POTENTIAL PROFIT* $4.57

1 I N G R E D I E N T • 3 WAYS

CHOCOLATE PECAN CRÈME BRÛLÉE YIELD | 6-8 32 oz 6 oz 4 oz

Rich’s Rich ‘N Easy® Crème Brûlée Mix (909490) Lyons Safari Chocolate Syrup (771210) Azar Pecan Pieces (462068), chopped

PREP | 1. Shake crème brûlée mix well, pour into a sauce pan and place over high heat. Boil, reduce to a simmer and stir for 5-10 minutes.

Remove from heat.

2. Stir in chocolate syrup.

3. Divide and place pecans into 6-8 ovenable ramekins.

4. Pour chocolate crème brûlée into ramekins.

5. Place in cooler until set.

6. Before serving, cover surface of custard with an even layer of granulated sugar. Place into 500°F salamander oven in middle position, or use a touch, to carefully caramelize sugar until lightly browned and bubbly.

7. Garnish and serve.

LIME CRÈME BRÛLÉE YIELD | 6-8 32 oz 3 oz

COST $1.90 SELL AT $5.99

POTENTIAL PROFIT* $4.09

Rich’s Rich ‘N Easy® Crème Brûlée Mix (909490) Mott’s ReaLime® 100% Lime Juice (733100)

PREP | 1. Shake crème brûlée mix well, pour into a sauce pan and place over high heat. Boil, reduce to a simmer and stir for 5-10 minutes.

Remove from heat.

2. Stir in lime juice.

3. Pour into 6-8 ovenable ramekins.

4. Place in cooler until set.

5. Before serving, cover surface of custard with an even layer of granulated sugar. Place into 500°F salamander oven in middle position, or use a touch, to carefully caramelize sugar until lightly browned and bubbly.

6. Garnish and serve.

2016 ISSUE SIX

17

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

FIVE STEPS TO

Smoothie Success Kyndra Hamblin, RD, LD Martin Bros. Marketing Dietitian

Smoothies continue to grow in popularity. Especially this time of year, on those warm summer days, who wouldn’t want a cool, delicious smoothie? Whether the smoothies you offer are for meal replacements or healthy afternoon pick-meups, there are endless possibilities! Try a variety of combinations and flavors that not only satisfy your sweet tooth but can also provide a fun and easy option for those you serve to get their five portions of fruits and vegetables into the day!

Creating your smoothie does not have to be difficult. Follow these basic guidelines to create your own masterpiece that will have the perfect consistency, texture, ingredients and flavor:

1

2 3 4 5

Start with the base. Always add your liquids first to prevent the blender blades from getting stuck from the heavier items you will add. Add 1-2 cups of liquid. Keep in mind that the juicier your fruit or vegetable choices are, the less liquid you will need to add.

Common Liquid Examples: fruit juice, milk, cool green tea, coconut water or iced coffee.

Next add your thickener. This will help create the right consistency and texture for your smoothie.

Common Thickener Examples: nut butter, yogurt, cottage cheese, ice cream, frozen yogurt, coconut meat, ice cubes or oats.

TROPICAL 1-1/2 cups 2 cups 12 oz 2 each 1-1/4 cups 2 Tbsp

PEACH 1/2 cup 1/4 cup 1/2 cup 1/2 cup 1/2 tsp 1 each

Kemps 1% Milk Kemps Plain Yogurt (341960) Ice Banana Tropical Fruit Mix Honey

General Mills Yoplait® ParfaitPro® Vanilla Yogurt (904760) Powdered Milk Kemps Cottage Cheese Peaches Vanilla Extract Heinz Honey Packet

STRAWBERRY BANANA 1-1/2 cups 2 cups 12 oz 1-1/4 cups 2 each 2 Tbsp

Kemps 1% Milk Kemps Plain Yogurt (341960) Ice Norpac Flav-R-Pac® Fruit Favorites Strawberry Cubes (964270) Banana Honey

APPLE PIE A LA MODE 1/2 cup 1 cup 1 cup 1/2 tsp

Kemps Whole Milk Blue Bunny Quick Blend® Vanilla Ice Cream (990890) Lawrence Apple Pie Filling McCormick Ground Cinnamon

CHOCOLATE PEANUT BUTTER

4 oz 1/4 cup 2 Tbsp 1/2 cup

Kemps Whole Milk Powdered Milk Hormel Skippy® Peanut Butter Chocolate Pudding

Third, pick your fruits and/or vegetables. Add at least 1-2 cups of either fresh or frozen fruits or vegetables to give the biggest flavor and most nutrients for your smoothies.

Common Fruit Examples: banana, berries, pear, apple, watermelon, peach, kiwi, pineapple, cherry or mango.

Common Vegetable Examples: kale, spinach, arugula and avocado.

An additional kick could come from a flavor boost! Try a sweetener or spice that can take your smoothie up one more notch!

Common Flavor Boost Examples: sugar, honey, maple syrup, dates, figs, cinnamon, vanilla, almond extract, nutmeg, mint or basil.

The final option for your smoothie would be a power boost. Power comes from additions that can ramp up the nutritive value of your smoothie.

Common Power Boost Examples: protein powder, fish oil, ground flaxseed, gogi berry or wheat grass.

Now…go grab your blender and begin experimenting to find your favorite concoction! The possibilities are only limited by your creativity! Happy Blending!

18

Smoothie Recipes

MANGO LIME SMOOTHIE Find the recipe at www.martinsnet. com/recipes

ADAPTING DINING FOR DEMENTIA

SENIOR LIVING

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

Dementia is one of the major causes of disability and dependency among older people, and the number of people living with dementia is expected to triple in the next 35 years.

As dementia progresses, many cognitive impairments can interfere with eating.

People with dementia may display some or all of these impairments to varying degrees: • Easily distracted. There may be a need for cueing and redirection to a quiet atmosphere for meals. Could try multiple feedings in a day with these individuals.

May try finger foods so they can eat and walk at the same time.

• Decreased awareness of surroundings. May need to tell these individuals where they are, what activity is occurring, what food they are eating, etc. Try to have familiar objects around that can assist with memory.

• Decreased mobility or muscle coordination, known as apraxia. Can cause decreased ability to use silverware.

Individuals may need finger foods and assistance eating.

• Altered vision and hearing. May use bright-colored dishes and glasses as well as placemats to distinguish space and place food directly in front of these individuals. May need to place one item at a time in front of them. Plain, bright tablecloths tend to work best, as patterns on the table linens can be confusing.

• Lack of feeling in the mouth. This can result in diminished taste and smell. Temperature of food is important. Use hot or cold foods versus room-temperature foods. Add seasonings to increase the sensations of taste and smell.

• Inability to distinguish between food and non-food.

May need to avoid paper napkins and plates.

• Unable to articulate need for fluids. This can cause dehydration and lead to irritable, lethargic and confused behavior. May need to offer and push fluids on a regular basis.

ADAPTIVE PRODUCTS

BRIGHT-COLORED ITEMS

(295958)

NE W FIESTA WARE (217060)

Add unparalleled character and vibrance to every table.

Fourteen bold colors complement each other beautifully and can be mixed-and-matched with many different shapes and styles – from plates, cups and ramekins to sauceboats, pitchers, salt and pepper shakers and bread trays – to amp up the color range to suit your own unique presentation. Ask your Martin Bros. representative about special ordering Fiesta Ware.

!

HOFFMASTER

Bring a lasting impression and a colorful atmosphere to your dining with beautiful and seasonal designs for your disposables.

New Adult Memory Care Multipack® Placemats (3/334 ct) Pansies Placemat (804120 – 1/1000 ct) Land of the Free Combo Pack™ – Placemats & Napkins (804648 – 1/250 ct) 2016 ISSUE SIX

19

Hand & Body Soaps & Manual Dispensers BODY WASH & DISPENSER HAND SOAPS & DISPENSER Dial® Basics Hypoallergenic Foaming Lotion Soap DUO Dispenser Refill – Manual (060110 – 3/1.25 L) A mild soap that is gentle on the skin and Green Seal™ Certified. Dermatologist tested, hypoallergenic, rinses clean and is excellent for frequent hand washing.

Dial Complete® Antibacterial Foaming Hand Soap DUO Dispenser Refill – Manual (060120 – 3/1.25 L) A patented germ-killing hand wash with a gentle side. Light foam cleans hands without drying, leaving a pleasant scent and the assurance of a clean that’s complete. #1 Doctor recommended antimicrobial hand wash. Kills 99.99% of common germs. E2 rated. *Dial® Eco Smart® Amenity Dispenser Conversion Kit (060205 - 24/15 oz) required when dispensing this lotion.

DUO Manual Hand Care Dispenser – Smoke

Dial® Spring Water® Body Wash Dispenser Refill (060210 – 6/15 oz)

Crystal clear wash infused with a brisk scent and featherlight moisturizers for a refreshing, all-day freshness.

Dial® 7-Day Moisturizing Extra Dry Lotion Refill (060220 - 6/15 oz)*

Featuring Shea Butter to deeply hydrate skin in a non-greasy formula. Infused with vitamins, minerals and nutrients to keep skin looking and feeling healthier and more beautiful.

Dial® Eco Smart® Amenity Dispenser – Pearl (060200 – 1/15 oz)

An economical and ecological alternative to the traditional small bottle amenities. At least 50% cost savings on amenities. 10%-15% increase in housekeeping’s efficiency. Up to 90% reduction of plastic waste. Bottle evacuates completely so no formula is wasted. Cross contamination and tamper proof.

(060100 – 1/1.25 L)

Meets ADA guidelines -- extends less than 4 inches from the wall. Up to 0.7 mL dosing per push. Dispenser is made of the same heavy duty plastic used to make football helmets.

Translucent back plate makes it easy to view soap level. Refill cartridges are easy and hassle-free to load and change out.

FOIL & FILM

Foil Rolls

12 in (820320 – 1000 ft) 18 in (820340 – 1000 ft) Heavy Duty 18 in

(820330 – 500 ft, 820350 – 1000 ft)

Heavy Duty 24 in (820360 – 1000 ft)

Interfolded Foil Sheets 9x10.75 in (820380 – 6/500 ct) 12x10.75 in (820370 – 12/200 ct)

Foil Pans & Lids Aluminum 3 Compartment Oblong Takeout with Paperboard Lid – 8 x 6 in (820480 – 2/100 ct) Aluminum Square Pan – 8 in (820390 – 1/500 ct)

12 in (820420 – 1/2000 ft) 18 in (820430 – 1/2000 ft, 820450 – 1/3000 ft, 820460 – 1/5280 ft)

Aluminum Full Size Deep Steam Table Pan (820400 – 1/50 ct)

24 in (820440 – 1/2000 ft)

Aluminum Full Size Lid (820490 – 1/50 ct)

Perforated Film Sheets – 6x5 in (820470 – 1/3000 ct)

Aluminum Half Size Deep Steam Table Pan (820410 – 1/100 ct) Aluminum Half Size Lid (820500 – 1/100 ct)

20

SealWrap Film Wrap in Cutter Boxes

Webinars & Events Real Life Lessons from Real Live Claims Jun

WEBINARS H

N

1:30 pm - 2:30 pm

22

Amber Elder, RN, ADON; Lee Agency Account Manager

This session is a compilation of the stories behind real incidents and claims Lee Agency has experienced with their clients as well as the knowledge and insight gained throughout the process of dealing with them.

July 20 Foodservice Math

Sep 21 Educating Staff on Food Safety

Nov 30 Simplified Diet Manual Updates

Aug 17 Excite with Healthy & Wellness Resources

Oct 12 Stretched Thin

Dec 14 Panel Discussion on Revenue Generators

Sep 13 Federal Regulations & Standards to Mitigate Wound Litigation

Transforming Food Service Aug

EVENTS H

Bettendorf, IA

3

Join us for a one-day event targeted at helping you meet the constant demands and pressures from an ever-changing foodservice landscape.

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

Learn about new and emerging foodservice trends as well as ways that innovation and technology are playing an active role in marketing to consumers.

See, smell, touch and taste products from a variety of brands.

Healthcare Education

•

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

PAGE 3

Roland Grapefruit & Orange Segments (751100)

C.H. Robinson Spring Mix (360666)

Hormel Fuse™ Chicken & Quinoa Burger (964810)

PAGE 4

McCormick Lawry’s® Memphis Style Barbecue Rub (470001)

PAGE 5

Norpac Flav-R-Pac® Roasted Redskins with Rosemary

Farmland DURoC St. Louis Rib Rack (934060)

PAGE 6

Rotella’s Ciabatta Breadsticks

Norpac Flav-R-Pac® Roasted Gold Potato Wedges with Lemon & Herb Seasoning (909640)

(995210)

(909630)

PAGE 7

PAGE 8

Roland Fire Roasted Red Peppers

Rich’s Rich ‘N Easy® French Toast Batter (909480)

(561590)

PAGE 9

PAGE 10

Blue Bunny French Vanilla Ice Cream (022890)

PAGE 16

Rich’s Rich ‘N Easy® Crème Brûlée Mix (909490)

Tyson Chili Mango Glazed Chicken Drumsticks – Fully Cooked (308280)

Sugar Foods Fresh Gourmet® Crispy Onions (603290)

PAGE 11

PAGE 13

Keurig K150 Brewer

Rich’s On Top® Whipped Topping Made with Cream (965380)

(201970)

PAGE 18

General Mills Yoplait® ParfaitPro® Vanilla Yogurt (904760)

Farmland Smoke’N Fast® Roasted & Seared Pork Shoulder (928620)

PAGE 19

Norpac Flav-R-Pac® Fruit Favorites Strawberry Cubes (964270)

Hoffmaster Memory Care Activity Multipack® Placemats (355958)