Dish! - 2016 Issue 7

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2016 | Issue SEVEN | August | martinsnet.com

classic & contemporary Parmesan Chicken Recipes P 12

Kids’ Menu Ideas P2

Meatless Monday Options P5

Appetizers in Senior Living P6

ING COM

S OO

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WE SET OUR STANDARDS HI. NO ARTIFICIAL FLAVORS NO ARTIFICIAL COLORS NATURALLY SWEETENED OVER ONE POUND OF FRUIT IN EVERY PIE Not only have we improved the label on our pies, we changed our packaging, too!

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

Mint Chocolate Chip Premium Ice Cream (990200 – 1/3 gal)

We’re on a mission to bring more fun and excitement to ice cream.

We’ve been crafting fun new products, and we recently refreshed our logo to better reflect the playfulness that’s always been at the core of Blue Bunny Ice Cream™.

Chocolate Marble Ice Cream Cup

(991040 – 2/24/4 oz)

EXECUTIVE VICE PRESIDENT Diane Chandler

MARTIN BROS. DISTRIBUTING Classic, Contemporary…and Kids Everyone has their own favorites and unique cravings.

Diners enjoy classics such as burgers and steaks, but they also like to try contemporary new flavors. Kids like their staples such as macaroni and cheese, but they are also being encouraged to pick new foods and healthy substitutions. It’s all about offering a variety of menu items that fit your establishment’s style yet cater to many different taste buds. Check out this issue for some great ideas, and go to www. martinsmart.com/recipes to find more!

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.

CULINARY CONCEPTS

2

SCHOOLS

4

HEALTH & WELLNESS

5

SENIOR LIVING

6

HOT DISH!

7

Kids’ Menu Ideas

New Items for 2016-17

Create Your Own Salad 5 Hygiene Tips

2

Meatless Mondays

All for Appetizers

Specials, New Items & Rebates

Meatless Possibilities Food Safety Topics

5

ONE INGREDIENT THREE WAYS

Parmesan Crusted Chicken Breast

For the Kids

2

Appetizers Osso Bucoin Senior Living

6

Bonus!

Osso Buco

12

15

From Legendary Partner:

Playful Ideas:

Kids Love To Play!

“Tweener” Portions

Now you can play, too! Get your kids’ menu to go beyond chicken fingers, and everyone wins!

• Offer half-size portions of adult entrées

There’s a lot of creative energy put toward entertaining kids at restaurants – balloons, crayons, even ketchup smiley faces on burgers – yet the menu itself can be tired. The copycat culture of chicken fingers, pizza and grilled cheese doesn’t give kids enough credit for their culinary curiosity.

• Create kid combos of a half sandwich with soup or salad

“Kids’ menus tend to look the same from restaurant to restaurant, and I believe there’s an opportunity to go beyond the bland,” says Kim Cupelli, director of HeinzGroup57 Customer Marketing.

Try offering kid-sized combos of adult offerings, fun dipping sauces for meal mixology or “stealthy healthy” items with hidden whole grains and vegetables.

PORCELAIN PLATE 12.5 IN (269061 – 1/8 CT)

• Create two kids’ menus– one for little sprouts ages 2–6 and another for bigger tykes ages 6–12

Customize • Offer dip cups of sauces to create a sauce - mixology experience • Encourage kids to “create your own” pizza, burger or taco builds • Think bite-size, handheld or minis to add excitement

Stealthy Healthy • Introduce more grilled chicken options on wraps, flatbreads or skewers • Menu vegetable and broth-based soups • Promote veggie nachos with ranch dip cups • Imagine “breakfast for dinner” with whole-wheat pancakes, egg-white omelets and oatmeal KIDS MENU CREATOR Go to www.martinsmart.com, click on Kids Menu Creator under Tools, follow the easy step-by-step instructions and you’ll create a fun activities menu in just minutes!

Make a great impression with this generouslysized plate that features 4 different sauce cup impressions. Great for dips, salsas and sauces.

“Create Your Own Salad Option”

HEAR ABOUT THE LATEST IDEAS FOR KIDS’ MENUS

From Martin Bros. Marketing Senior Editor, Krystle Kettman, Martin Bros. Corporate Chef & Operations Consultant, Scott Fadden, and Martin Bros. Dietitian & Advisor, Renee Greiner, RDN, LD

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

New Podcasts Monthly

CULINARY CONCEPTS

MIXED FRUIT CUPS (572610 – 36/4 OZ)

WHOLE GREEN BEANS (962460 – 12/1.75 LB) LAMB’S NATURAL TWISTER® FRIES (960488 – 6/5 LB)

RICE KRISPIES TREATS® (413750 – 5/32 OZ) HIDDEN VALLEY® RANCH (630180 – 4/1 GAL)

PEELED WHOLE BABY CARROTS (360318 – 6/5 LB)

BONELESS CHICKEN WINGS (971380 – 2/5 LB)

GILARDI® MEAT CALZONE (953520 – 60/4.69 OZ)

CHICKEN CHILI CRISPITOS (943910 – 72/3.25 OZ)

THE MAX® CHICKEN PIZZA QUESADILLA (948770 – 96/5 OZ)

2016 ISSUE SEVEN

3

SCHOOLS

Top 18 New Products for 2016-2017 It’s the start of another school year! Welcome your students back and get them excited for school meals by featuring some new items on your menu! Ask your Martin Bros. representative about the possibilities of marketing some of these new items in the cafeteria to increase participation, too!

1 4 7 10 13 16

Rice Krispies Treats® Chocolatey Chip – Whole Grain (416270 – 80/1.59 oz)

Malt-O-Meal® Strawberry Cream Mini Spooners® Cereal Bowl Packs (424190 – 96/1 oz)

The Max® Egg & Sausage Breakfast Boat – Whole Grain (953360 – 96/3.21 oz)

Mott’s® Medleys Mixed Berry Fruit Snacks (431090 – 144/1.6 oz)

Nature Valley™ Backpacker™ Chewy S’mores Oatmeal Bites (411240 – 36/1.24 oz)

Musselman’s® Unsweetened Applesauce Cups (570350 – 96/4.5 oz)

2 5 8 11 14 17

Disney Frozen Cereal Pouch Packs

(422270 – 96/1 oz)

Little John Cinnamon Donuts - Whole Grain

(935690 – 192/1.1 oz)

Yoplait ® Go Big™ Strawberry Portable Yogurt (935950 – 6/32 oz)

Betty Crocker ® Scooby-Doo!™ Fruit Snacks

(430600 – 96/.9 oz)

Annie’s® Honey Bunny Grahams® (741380 – 100/1.25 oz)

Musselman’s® Unsweetened Cinnamon Applesauce Cups (570380 – 96/4.5 oz)

3 6 9 12 15 18

Malt-O-Meal® Blueberry Mini Spooners® Cereal Bowl Packs (424180 – 96/1 oz)

The Max® Egg & Bacon Breakfast Boat – Whole Grain (953350 – 96/3.09 oz)

Mott’s® Medleys Assorted Fruit Snacks (431080 – 144/1.6 oz)

Nature Valley™ Backpacker™ Chewy Chocolate Chip Oatmeal Bites (411230 – 36/1.24 oz)

Annie’s® Friends Bunny Grahams® - Honey, Chocolate, Chocolate Chip (741390 – 100/1.25 oz)

Musselman’s® Unsweetened Strawberry Applesauce Cups (570470 – 96/4.5 oz)

MARK YOUR CALENDARS October 10-14, 2016 National School Lunch Week March 6-10, 2017 National School Breakfast Week 4

S S E L S T Y A A E M MOND Renee Greiner, RDN, LD Martin Bros. Menu Systems Support & Advisor

Meatless Mondays have been around since rationing in the World War days. People were encouraged to eat less meat so there would be enough meat for the troops overseas.

Now, Meatless Mondays have made a comeback as a way to promote health and follow recent dietary guidelines.

In 2010’s dietary guidelines, the meat group changed to protein to encompass both animal and plant sources of protein, many of which are thus meatless. This change continued into the recently published 2015 guidelines, which continued to encourage a variety of protein sources, including seafood, lean meat, poultry, eggs, legumes (beans and peas), nuts, seeds and soy products. The key recommendations for nutrients included less saturated fat, trans fat, sodium and added sugars.

These recommendations are something that many people can get behind, and Mondays are a great day to start something new! So, consider some of the following options and ideas to incorporate protein in other ways and feature Meatless Monday on your menu!

• Pureed legumes including peanut and other nut or soy butters, hummus and refried beans offer many possibilities. One thing that you could try is serving hummus with pita bread as a do-it-yourself plate with cheese, fruit and vegetable sticks to round out the meal.

• Soy products can give a meat-like look and texture to a meat favorite without the meat and added fats.

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

MEATLESS PRODUCT OPTIONS Classic Hummus (347690 – 2/4 lb)

Roasted Red Pepper Hummus (373960 – 2/4 lb)

Santiago® Vegetarian Refried Beans with Whole Beans (600020 – 6/30 oz)

Morningstar Farms® Garden Veggie Patties™ (914520 – 48/3.5 oz)

TrueSoups® Vegetarian Lentil (940020 – 4/8 lb)

Liquid Whole Eggs

(975098 – 12/2 lb; 979270 – 6/5 lb; 975219 – 2/20 lb)

Hard Cooked Eggs – Pillow Pak (974130 – 12/6 ct)

Skillet Omelet ® Cheddar Cheese (974930 – 48/3.5 oz)

MEATLESS RECIPE OPTION Stuffed Shells with Pomodoro Sauce Find this recipe and more at martinsnet.com/recipes!

• Soups can be a great way to include meatless proteins with other favorite vegetables.

• Eggs are a meatless option considered by many nutrition professionals to be the perfect protein.

• Cheese and yogurt are known as great sources of protein that also enhance flavor. Consider a build-your-own grilled cheese option, for instance, that offers various cheese and topping options.

2016 ISSUE SEVEN

5

ALL FORA p petizers SENIOR LIVING

Katie Wulkow, RDN, LD Martin Bros. Menu Customization Dietitian

Everyone loves appetizers! These small bites are perfect for tiding people over until their meal comes, trying out new flavors without risking a total meal bust and offering the possibility for more fun and conversation during mealtime!

Even in the senior living setting, adding appetizers can do amazing things! Take a look at some of the following benefits and ideas for adding appetizers to your menu!

APPETIZER ITEMS TO TRY Carr’s® Entertainment Cracker Collection (411040 – 12/7.05 oz)

BENEFITS • Satisfy early diners • Start the dining process while production staff prepare the rest of the meal

Cubed Cheese Variety – Cheddar, Pepper Jack, Swiss (909200 – 3/5 lb)

• Stimulate diners’ appetites and ready their palates for enjoying the meal • Encourage conversation and interaction • Have fun with a unique theme that can be changed during different times of the year

Carrot Sticks (380471 – 1/5lb; 380470 – 4/5 lb)

• Provide extra nutrition • Feature finger foods for maximum dexterity • Use up leftovers in new ways

Celery Sticks (380518 – 2/5 lb)

IDEAS • Bread and cracker baskets with flavored butters and spreads • Meat, cheese and cracker trays • Chips and dip • Relish plates

Anchor ® Battered Cheddar Nuggets (961778 – 6/3 lb)

Anchor ® Crispy Battered Green Beans (950580 – 4/2 lb)

• Restaurant-style appetizers such as cheese sticks, bruschetta and tater skins • Home-style appetizers such as cocktail smokies, chicken wings and mini meatballs

APPETIZER RECIPE IDEA

Reuben F latbread Find this recipe and more at martinsnet.com/recipes!

6

Cocktail Smokies (915770 – 1/10 lb)

Homestyle Pepper Boneless Wings – Fully Cooked (971380 – 2/5 lb) Bonici® Oven Roasted Italian Style Pork & Beef Meatballs - .5 oz – Fully Cooked (979170 – 2/5 lb)

Turkey Meatballs - .5 oz – Fully Cooked (976390 – 2/5 lb)

Specials, New Items & Rebates Pricing valid through August 31, 2016.

SPECIALS

Bites

se crispy potato bites are as delicious

Master’s Touch® Roasted Garlic Flavor Concentrate (500041 – 1/1 lb) $7.59 Adds great garlic flavor and aroma to your signature sauces, soups, dressings, spreads, entrees, sides and more.

hey are profitable! Whether they’re

ped with bacon and cheese as an

etizer, paired with an entrée, or

ked in Heinz® Tomato Ketchup as

ack, Tater Bites are sure to satisfy!

ntact your local KraftHeinz rep for more

Lawry’s® Wings Seasoning Mixes Bold flavors. Big bite. Use dry or wet. Allows for easy customization and menu expansion.

Mango Habanero (473461 – 1/21.75 oz) $12.99 Spicy Buffalo (473471 – 1/21.5 oz) $12.99 Ask your Martin Bros. representative about an available free case rebate!

N EW

!

rmation and to place your order today!

Deluxe Beef Stew Meat (911190 – 3/5 lb) $69.99 Madeira Farms® Tater Bites

Stouffer’s® Escalloped Apples

(964740 – 8/5 lb)

(942330 – 4/72 oz)

$35.99

$43.99

EASY COOKING TIME! • Bake in 33 minutes or less!

Gross CS Wt. (lbs)

Net CS Wt. (lbs)

CS/PLT

x 12.875” x 12.375”

41.89 lbs.

40 lbs.

27

Southwest Style Black Bean Cheese Burrito (953330 – 80/6.05 oz) $71.99

Sweet Things® Sweet Potato Savory Crinkle Slices (965710 – 3/5 lb) $29.99

• Deep fry in 3 minutes or less!

imension

Sirloin Steak Beef Tips (915968 – 3/5 lb) $79.99

Lamb’s Seasoned® Ranch Recipe Thin Cut Fries (962930 – 6/5 lb) $37.89

©2015 H.J. Heinz Co, L.P.

Gold Medal® Carrot Cake Mix & Cream Cheese Icing (401670 – 4/5 lb)

$86.99

N EW

Pumpkin White Chocolate Cookie Dough (964590 – 180/2 oz)

$58.99

!

Par-Fried Chicken Tenders – 2.8 oz (964758 – 2/5 lb) $24.49

Team Cheerios® Cereal Bar (400288 – 96/1.24 oz) $34.99

Golden Grill® Premium Russet Hashbrown Potatoes (603050 – 6/40.5 oz) $51.59 Offer three times more benefits than frozen and refrigerated: Faster grill time, higher yield and less storage. Long shreds with a fresh-cut taste and texture made from shredded russet potatoes. Yield: 66 lb or 432 1/2-cup servings per case.

DIETITIANPICK Christy Edwards, RDN, CD Martin Bros. Marketing Dietitian

Sliced Oven Roasted Turkey Breast (931300 – 6/2 lb) $46.99 Sliced Hardwood Smoked Turkey Breast (931310 – 6/2 lb) $46.99 Extra Thick Natural Hickory Smoked Bacon – 5 slices/in (929550 – 1/15 lb) $46.99 Fully Cooked Natural Hardwood Smoked Round Bacon – 192 ct (929570 – 2/1.9 lb) $42.49 Flav-R-Pac ® Seasoned Roasted Redskins & Vegetables (909650 – 6/2.5 lb)

“Add variety to your potato offering with this blend of red potatoes, red peppers, green peppers and onions roasted and seasoned with herbs, spices and natural smoke flavor to deliver a hearty, roasted side!”

HOT DISH!

NEW ITEMS

Sliced Sharp Cheddar Cheese (929720 – 8/1.5 lb) Egmont Cheese Loaves (929730 – 2/5 lb)

Corn Tortilla Chips – 4/1 – 30 lb White (953680) Yellow (953690)

Pure New Zealand Butter (929750 – 20/1 lb)

Filled Cookie Dough – 96/3 oz

Chef’s Heavy Cream (929770 – 12/1 qt)

Strawberry Lemonade (965750) Strawberry sugar cookie dough with lemon filling.

Cooking Cream (929780 – 12/1 qt)

PB & J (964990) Peanut butter cookie dough with raspberry filling.

Sea Salt Chocolate Chip with Fudge Filling (965000) Sea salted chocolate chip cookie dough with fudge filling.

Wheat Solid Mini Pane Bread Loaf – 4 oz (344871 – 6/4 ct)

Fresh Wide 80/20 Beef Patties – 2x1 (935660 – 6/4 ct)

Thin Par-Baked Pizza Crust – 10 in (929640 – 40/5.5 oz)

Choice Skinned Beef Tenderloin (308490 – 6/5 & up)

Methanol Chafing Dish Fuel – 2 hour (205040 – 72/7 oz)

This traditional jelled fuel is cleanest burning. It produces a hot blue flame.

MA10™ 12E Upright Scrubber – 12 in (073090) Moving beyond the mop. The faster way to cleaner floors.

Ethanol Chafing Dish Fuel – 2 hour (205060 – 72/6.7 oz)

Thick & Easy ® Thickened Dairy – Chocolate – Honey Consistency (739230 – 27/8 oz)

BRANDS YOU TRUST

This traditional jelled fuel produced from pure 200° alcohol and boasting 1,630 BTUs is the hottest, longest-burning product on the market.

Screw Cap Chafing Dish Fuel – 6 hour (205070 – 24/8 oz)

Produced from pure DEG (no shipping or storage requirements) and with a preset wick. Ideal for extended banquets or catering, burning on average 5.5 hours and cans cool to the touch.

TECHNOLOGY YOU EXPECT

• Compact, lightweight design allows cleaning very tight areas.

• Single-pass scrub and dry performance provides quick access to cleaned areas.

• Comfortable two-hand grip makes maneuverability and transport easy.

• Removes dirt and water rather than spreading it around like a traditional mop, decreasing chances for slip-and-falls and creating a more hygienic environment.

SERVICE YOU DESERVE

n RS! o ed s. AC k c o tra n Br i art M UP TO $8/CASE! $

HOT DISH!

REBATES

Gold Medal® Mixes, Pillsbury® Biscuits & Pillsbury® Frozen Baked Goods Rebates Offers valid through 8/31/2016.

UP TO $100!

UP TO $10/CASE!

Barbeque Rebate

Biscuits & On Top® Whipped Topping Rebates

Offer valid through 12/31/2016.

UP TO $350!

FREE CASE!

Fall & BBQ Rebates

2016 Buy One Get One Offer

UP TO $10/CASE! Brilliant Beginnings Mashed (603010) & Golden Grill® Hashbrowns (602550, 602680, 603050) Rebates ®

Offers valid through 9/30/2016.

Offers valid through 10/9/2016.

Offer valid through 9/30/2016.

UP TO $200!

UP TO $3,000!

Heat Things Up Sauce Rebate

2016 Featured Product Rewards Rebate

Offers valid through 8/31/2016.

$10/CASE!

Offer valid through 12/31/2016.

Offer valid through 1/31/2017.

Summer of Seafood Rebate

UP TO $2,000!

UP TO $500!

FREE CASE & MORE REBATE!

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

Offer valid through 9/30/2016.

Featuring Beer-Battered Offer valid through 8/31/2016.

Gold Label Ready-To-Use Craft Toppings & Sauces + Master’s Touch® Flavor Concentrates Rebate

Featuring NEW Wild Mushroom Tapenade (953880), Bacon Onion Marmalade (953730) & Pale Ale Cheese Sauce (953710) Offer valid through 12/31/2016.

FREE CASE!

Offers valid through 9/30/2016.

UP TO $800!

Q3 Rebate

UP TO $1,200!

Tabletop Rebate Offer valid through 9/30/2016.

JHS Toppings Rebate Offer valid through 8/31/2016.

$5/CASE!

UP TO $100!

Escalon™ Rebate Offer valid through 12/31/2016.

Introductory Buy One Get One Free Promotion Featuring Brioche Sliced Sub Rolls (909990, 929510) Offer valid through 8/31/2016.

UP TO $300!

Seafood Burgers Rebate

Featuring Alaskan Salmon Burger (922250) and Alaskan Whitefish Burger (928290) Offer valid through 10/31/2016.

New Customer Bonus Rebate

Featuring Extra Melt ® White Cheese Sauce (909300), Extra Melt ® Shredded American Cheese (901550), Queso Bravo ® White Cheese Dip (909260) and Alfredo Sauce (502568) Offer valid through 9/15/2016.

UP TO $300!

Fish Hacks Rebate

Featuring Alaskan Pollock Burger – 3.2 oz (928290) Offer valid through 12/31/2016.

FREE CASE! Potstickers & Noodles Rebate Offer valid through 12/31/2016.

UP TO $500!

Breakfast Bakery Favorites Rebate Offer valid through 12/31/2016.

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

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

tablevogue™ Fabric Table Covers • Inverted box pleats offer a tailored look while providing “give” and offering ample leg room • Patented sewn pleat is only fitted cover with stitched corner lip and pleated seam providing full table coverage…disguising unsightly table legs and providing storage opportunities • No clips or pins needed to secure • 100% Polyester – feels like cotton, performs like polyester – will not shrink, fade, stain, lint or pill • Many color and size options • Imprinting available Ask your Martin Bros. representative for more information.

PanPals® High-Heat Liners & Bags • Save cost and time in cleaning • Improve food quality • Reduces chance of contamination • Keeps grease from clogging drains • Cook up to 400°F. Freeze to -70°F. • Use in oven, microwave, slow cooker and freezer.

1/3 and 1/4 Steam Pan Liner (095942 – 100/19x14 in) Deep 1/2 Steam Pan Liner (859720 – 100/23x14 in) Shallow Full Steam Pan Liner (859730 – 100/34x12 in) Deep Full Steam Pan Liner (859710 – 50/34x18 in) Bun Pan Liner (859920 – 100/20x28 in) Turkey Oven Bag (859740 – 50/34x26 in)

GRAB & GO

Lid (343962 – 10/100 ct)

Insert – 3.5 oz (342495 – 20/50 ct) Solo® Ultra Clear™ (PET) Cup – 12-14 oz (850578 – 20/50 ct)

â„¢

ONE THREE ingredient

COST $4.69 SELL AT $12.00

POTENTIAL PROFIT* $7.31

ways

PARMESAN CRUSTED CHICKEN BREAST (383220 – 32/4 OZ) • Exciting crust flavor brings variety to menu offerings.

• Portion-cut, boneless, skinless chicken breasts.

• Trimmed to perfection with no rib meat.

• Economical center-of-the-plate alternative.

• Bake from frozen until internal temperature reaches 165°F. Also available in Pecan Crusted (383210 – 32/4 oz)!

PARMESAN CHICKEN CAPRESE APPETIZER YIELD | 1 2 each 1 each 2 slices 3 oz 2-3 leaves 3 oz

Served with PESTO MAYO

1 cup 1/2 cup

Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631390) Pesto (347385)

J&B Parmesan Crusted Chicken Breasts (383220) Rotella’s Focaccia Split Top Sliced Hoagie – 6-7 in (996890) Capital City Tomato (362012), sliced Grande Fior di Latte Fresh Mozzarella Ovoline (901860), sliced Bix Basil (391000), chiffonade Pesto Mayo (see recipe)

PREP | 1. Bake chicken breast at 375°F until internal temperature reaches 165°F, approximately 20-25 minutes.

2. Split baked chicken in half lengthwise.

3. Lay out both halves of hoagie, top each with one split chicken breast and place tomato and mozzarella slices on top.

4. Melt cheese.

PREP | 1. Mix ingredients together and adjust to preference.

5. Slice and plate.

6. Top with pesto mayo and basil chiffonade.

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

1 I N G R E D I E N T • 3 WAYS

ANTIPASTO PARMESAN CHICKEN SALAD YIELD | 1 1 each 2 oz 6-8 each 6-8 each 3 each 3 each 1 each 1/2 oz 2 oz

J&B Parmesan Crusted Chicken Breast (383220) C.H. Robinson Heritage Blend Spring Mix Lettuce (360666) Large Pitted Ripe Olives (611520) Stuffed Olives (611010, 611030) Tyson Hard Salami Slices (933390), julienned Capital City Tomatoes (362012), cut Roland Artichoke Heart (601330), cut Shredded Parmesan Cheese Ventura Classic Gourmet® Select Supreme Golden Italian Dressing (630130)

PREP | 1. Bake chicken breast at 375°F until internal temperature reaches 165°F, approximately 20-25 minutes.

2. Slice baked chicken.

3. Build salad.

COST $2.91 SELL AT $9.00

POTENTIAL PROFIT* $6.09

2016 ISSUE SEVEN

13

1 I N G R E D I E N T • 3 WAYS

COST $2.56 SELL AT $7.99

POTENTIAL PROFIT* $5.43

LOADED PARMESAN CHICKEN MARINARA SANDWICH YIELD | 1 1 each 1 each 1 slice 1/4 oz 1-1/2 oz 1 oz 1 oz 1 oz

J&B Parmesan Crusted Chicken Breast (383220) Rotella’s Focaccia Split Top Sliced Hoagie – 6-7 in (996890) Provolone Cheese Tyson Bonici® Sliced Pepperoni (977990) Monterey Thin-Sliced Mushrooms (380680), sautéed Capital City Jumbo Yellow Onions (361045), sliced, sautéed Bay Valley Mi Pueblo® Mild Banana Pepper Rings (610130) Heinz Bell ‘Orto™ Marinara Sauce (550690)

PREP | 1.Bake chicken breast at 375°F until internal temperature reaches 165°F, approximately 20-25 minutes.

2. Split baked chicken in half lengthwise.

3. Build sandwich.

14

Bonus

1 I N G R E D I E N T • 3 WAYS

CHICKEN PARMESAN PASTA SUPREME YIELD | 1 1 each As needed 2 cups 1 cup 1 tsp 1/8 tsp As needed As needed 1-1/2 oz 2 oz 1/2 oz 1/2 cup 2 each

J&B Parmesan Crusted Chicken Breast (383220) Olive Oil C.H. Robinson Spinach (361171) AIPC R&F® Spaghetti – 10 in (480780), cooked Wholesale Minced/Chopped Garlic (391021) McCormick Crushed Red Pepper (475721, 472581) Salt Pepper Shredded Mozzarella Cheese Bix Diced Roma Tomatoes (380248) Shredded Parmesan Cheese Heinz Allegro™ Tuscan Tomato & Herb Pasta Sauce (551660), heated Farmland Gold Medal Single Slice Bacon – 14/18 (924600), cooked crisp, chopped

PREP | 1. Bake chicken breast at 375°F until internal temperature reaches 165°F, approximately 20-25 minutes.

2. In a skillet, sauté spinach in olive oil, add cooked spaghetti, garlic, red pepper, salt and pepper.

When heated, place onto a serving plate.

3. Split baked chicken in half lengthwise and place on top of plated spaghetti mixture.

4. Top with mozzarella, and melt.

5. Finish with tomatoes, parmesan, heated sauce and cooked, chopped bacon.

COST $3.85 SELL AT $11.99

POTENTIAL PROFIT* $8.14

2016 ISSUE SEVEN

15

BEAT FRUIT FLIES, NATURALLY NEW!

AUNT FANNIE’S FLYPUNCH!

Powerful. Simple. Safe Near Food.

1

ORDER

Get your Aunt Fannie’s FlyPunch! Starter Pack with 6 DiveJars and 6 mountable clips right away. (020320)

2

INSTALL Be sure to install your Aunt Fannie’s FlyPunch! properly, then watch the fruit flies drop like...flies.

3

REFILL

Re-order Aunt Fannie’s FlyPunch! Refills in 6-Packs and live “Fruit Fly-Free!”

(020330) (020330)

NON-TOXIC. INDUSTRIAL STRENGTH. • 544% more effective than comparable competitors.* • ONLY commercial product that is safe near food AND people.

• So safe that it qualifies as a FIFRA 25 (b) product exempt from registration by the U.S. Environmental Protection Agency.

• FlyPunch!’s sophisticated formula eliminates mess and hassle.

• Pre-filled commercial DiveJars are easy to install and replace.

• Plastic design increases safety.

• Each DiveJar is most effective in 500 sq ft and most potent for 2 weeks.

• No expiration if not opened. * According to a Clemson University study

Webinars & Events Excite with Healthy, Wellness Resources Aug

17

WEBINARS H

N

1:30 pm - 2:30 pm

Christine Link, MBA, RDN, LD and Kyndra Hamblin, RD, LD

It’s never too late to focus on wellness! Many senior care communities have health and wellness programs designed to improve the overall health of those that they serve. In the webinar we will examine some strategies from nutritional, psycho-social, physical and medical aspects to improve overall health and well being.

September 13 To Debride or Not To Debride; That is the Question

October 12 Stretched Thin

September 21 Educating Staff on Food Safety

November 30 Simplified Diet Manual Updates

December 14 Panel Discussion on Revenue Generators

EVENTS People, Purpose & Passion: Creating a Team for Dementia Care Sep

14

Sioux City, IA | 9:00 am - 2:30 pm

Oct

12

H

N

Fond du Lac, WI | 9:00 am - 2:30 pm

Learn new skills related to the person-centered approach to caring for people affected by dementia as facilitated by PAC trainers (Teepa Snow’s Positive Approach to Care).

ServSafe Course Oct

1

H

R

C

S

Waterloo, IA | 9:00 am - 5:00 pm

Learn how to minimize the risk of foodborne illness, comply with state codes, develop a workable cleaning schedule, lower costs and much more.

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

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American Metalcraft Porcelain Plate (269061)

Lamb Weston Lamb’s Natural Twister® Fries (960488)

Kellogg’s Rice Krispies Treats®

Tyson Boneless Chicken Wings

(413750)

(971380)

PAGE 5

Basic American Santiago® Vegetarian Refried Beans w/ Whole Beans (600020)

PAGE 6

Heinz TrueSoups® Vegetarian Lentil

Farmland Cocktail Smokies

Perdue Turkey Meatballs

(940020)

(915770)

(976390)

General Mills Team Cheerios® Cereal Bar (400288)

General Mills Gold Medal® Carrot Cake Mix & Cream Cheese Icing (401670)

PAGE 7

Custom Culinary Master’s Touch® Roasted Garlic Flavor Concentrate

McCormick Lawry’s® Wings Seasoning Mixes

(500041)

(473461, 473471)

PAGE 8

PAGE 12

Rotella’s Wheat Solid Mini Pane Bread Loaf (344871)

Rich’s Filled Cookie Dough

Clarke MA10™ 12E Upright Scrubber

(965750, 964990, 965000)

(073090)

PAGE 13

PAGE 14

Ventura Classic Gourmet® Select Supreme Golden Italian Dressing (630130)

Heinz Bell ‘Orto™ Marinara Sauce (550690)

J&B Group Parmesan Crusted Chicken Breast – 4 oz (383220)

PAGE 15

Heinz Allegro™ Tuscan Tomato & Herb Pasta Sauce (551660)

Farmland Gold Medal Single Slice Bacon – 14/18 (924600)