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FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2017 Issue ONE | January | martinbros.com

12 for 17 Seasonal Specials P7

Pork Belly Sandwich P 13

New Label Look P 14


#MBMustHaves PAGE 3

Lamb Weston MunchSkins® Potatoes (997580)

PAGE 4

McCormick Sriracha Seasoning

Tyson Homestyle Pepper Boneless Chicken Wings

McCormick Grill Mates® Montreal Steak® Seasoning

(475771)

(971380)

(471181)

PAGE 4

McCain Moore’s® Onion Tanglers® Breaded Onion Slivers (964130)

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

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

McCormick Grill Mates® Vegetable Seasoning (470201)

PAGE 7

PAGE 5

PAGE 8 NE W !

Norpac Flav-R-Pac® Roasted Redskins with Rosemary (909630)

Trident PubHouse® Battered Rockfish – 1-2 oz

Sugar Foods Fresh Gourmet ® Roasted Garlic Focaccia Croutons

(938030)

(412520)

PAGE 9

Tyson Hillshire Farm® Corned Beef Brisket (926040)

PAGE 10

NE W !

Norpac Flav-R-Pac® Chef Starters™ Mirepoix Blend (966110)

General Mills Pillsbury® Variety Pack Place & Bake™ Muffins

Multi-Clean Back to 7 Carpet & Hard Floor Conditioner (012810)

Diversey Easy Paks® Floor Neutralizer/Conditioner

(984720)

(011070)

PAGE 11

PAGE 10

Carlisle Black Small Bussing & Transport Cart (201750)

Farmland Pork Belly

PAGE 12

PAGE 13

(355665)

McCormick Grill Mates® Smokehouse Maple Seasoning

(750160)

(470061)

PAGE 15 NE W !

McCormick Grill Mates® Brown Sugar Bourbon Seasoning (470051)

Knouse Musselman’s® Apple Butter

NE W !

Rotella’s Sliced Square Ciabatta Bun

General Mills Pillsbury™ Ciabatta

General Mills Pillsbury™ Panini

(996270)

(966190)

(966200)


EXECUTIVE VICE PRESIDENT Diane Chandler

MEDICAL SUPPLIES SPECIALIST Becky Miller

DIRECTOR OF MERCHANDISING Jennifer Meinders

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

MARTIN BROS. DISTRIBUTING

MARKETING MANAGER Angie Dark

With another year drawn to a close, our chefs and specialists took the opportunity to reflect on what things they’ve been seeing lately in the foodservice world and what they’re hearing will be hot in 2017. After gathering all of the intel, we came up with a dozen trends for you this year. From entrée bowls to ancient grains to street food and much more, take a look at our Culinary Concepts and One Ingredient Three Ways sections for all of the details and some great recipes! And don’t forget to check out the other great articles we’ve got for you to kick off 2017! Happy New Year!

VENDOR MARKETING COORDINATOR Krystle Kettman

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith GRAPHIC DESIGNERS Jeff Sadler, Rob Swiatly, Bill Pendry C. Allyn Slack, Chase Murphy,

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

PHOTOGRAPHY Rob Swiatly

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

VIDEOGRAPHY C. Allyn Slack INTERACTIVE DESIGN SPECIALIST Bill Pendry

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

Krystle Kettman MANAGING EDITOR kkettman@martinbros.com

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

CULINARY CONCEPTS

2

HOT DISH!

7

12 for ’17 Trends

Seasonal Specials

7

Seasonal Specials

ONE INGREDIENT THREE WAYS

11

HEALTH & WELLNESS

14

2017 Trend: Farmland Pork Belly

New Look for Labels

11

Trendy Pork Belly Recipes

acts tion F Nutinrgsiper conta2in/3er cup (55g) 8 serv g size Servin

ies Calor

12 for ’17 Trends

2

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*

Value

10 % 5%

Fat 8g Total 1g ed Fat Saturat Fat 0g Trans l 0mg stero Chole g m 160m te 37g Sodiu hydra Carbo Total be Fi r 4g Dietary g 12 s ugars Sugar Total S Added es 10g Includ

0% 7% 13 % 14 %

New Label Look in 3g

Prote

D 2mcg Vitamin 260mg Calcium g Iron 8m 5mg um 23 Potassi

20% 10% 20%

45% 6%

w much

you ho

15

SENIOR LIVING

16

The Aging Gut

230

g

in r serv nt pe

Amou

SCHOOLS

Six Keys to Sports Nutrition

nt in a nutrie ies calor 2,000

14


12 for 17

ASIAN CHICKEN BOWL YIELD | 1

Trends

1 cup 1 cup 4 oz

2 oz

Uncle Ben’s Rice Norpac Flav-R-Pac® Grande Classics® Gourmet Vegetables Tyson Homestyle Pepper Boneless Chicken Wings – Fully Cooked (971380) Nestle Minor’s® Szechuan Sauce (551820)

PREP | Prepare rice, vegetables and chicken as directed. Toss prepared chicken with sauce. Build bowl. Serve.

ENTRÉE BOWLS

HOMESTYLE PEPPER BONELESS CHICKEN WINGS (971380 – 2/5 LB)

What the skillet breakfast brought us years ago, the entrée bowl is looking at outdoing now. Entrée bowls are simply base items like pastas, rice or potatoes topped with meat and/or veggies and served featuring sauces or seasonings all served in a bowl! What makes entrée bowls amazing, though, is that they can span all types of restaurants and dayparts, and they can easily be taken to go. So, get ready to see them explode on menus this year.

MEATLESS OPTIONS Vegetarian dishes are nothing too new. However, the buzz this year is on adding menu items that feature plant-based meat substitutes such as chickpeas, legumes, fungi and black beans.

SMOKE & BBQ Smoked and BBQ menu items have been big year after year. However, this year, we’re going to see the trend featured with more unique cuts of meat such as brisket and pork belly. Big in the South, coming our way…and delicious!

COST $2.44 SELL AT $7.99

POTENTIAL PROFIT* $5.55

hear about the Trends!

From Martin Bros. Marketing Senior Editor, Krystle Kettman, and Martin Bros. Corporate Chef & Operations Consultant, Scott Fadden

New Podcasts Monthly 2

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


CULINARY CONCEPTS

THE BIG GAME PLATE YIELD | 3-4 BACON-WRAPPED WINGS 4 each

4 strips

GOLD MEDAL DOUBLE SMOKED BACON (915560 – 1/15 LB)

Perdue Chef Redi® Medium Steamed Chicken Wings – Fully Cooked (976710) Farmland Gold Medal Double Smoked Bacon – Slab Sliced – 18/22 (915560)

COST $6.69 SELL AT $19.99

PREP | Wrap wings with bacon. Bake at 400°F until

POTENTIAL PROFIT* $13.30

bacon is crisp.

LOADED POTATO BOATS 4 each 4 oz 4 Tbsp

2 oz 1 Tbsp

Lamb Weston MunchSkins® Potatoes (997580) Shredded Cheddar Cheese (900868) Farmland Gold Medal Double Smoked Bacon – Slab Sliced – 18/22 (915560), cooked, chopped Kemps Sour Cream (900540) C.H. Robinson Green Onions (361010), chopped

PREP | Fill potatoes with cheese. Bake at 400°F until cheese is melted. Top with bacon, sour cream and onions.

SRIRACHA WINGS 8 oz As needed

Tyson Homestyle Pepper Boneless Chicken Wings – Fully Cooked (971380 McCormick Sriracha Seasoning (475771)

MUNCHSKINS® POTATOES (997580 – 4/4 LB)

PREP | Cook wings as directed. Season.

NEW TAKES ON BAR FOOD Everyone is serving onion rings, cheese curds and a whole bunch of fried foods. We all know that these items are popular and taste great. But, we also know that everyone’s always looking for something a little different. This year, we’ll be seeing new ideas popping up on appetizer menus that are sure to complement everyone’s favorites.

CHEF-DRIVEN RESTAURANTS The chefs and their specialties are taking the lead these days. They’re putting together menus featuring higher-quality, fresher and more flavorful products and creating both outside-the-box and classic dishes.

SRIRACHA SEASONING (475771 – 1/22 OZ)

Bacon Parmesan Ranch martinbros.com/recipes

2017 ISSUE ONE

3


CULINARY CONCEPTS

RIBEYE WITH DEMI-GLACE & GARLIC HERB MUSHROOMS YIELD | 1 1 lb

COST $6.69 SELL AT $19.99

POTENTIAL PROFIT* $13.30

As needed 2 oz

2 oz

2-3 oz As needed As needed 4 oz As needed 3-6 each

Greater Omaha 1920 Omaha Angus® Choice Boneless Beef Ribeye (937380) or Greater Omaha Bone-In Beef Ribeye (932780) McCormick Grill Mates® Montreal Steak® Seasoning (471181) McCain Moore’s® Onion Tanglers® Breaded Onion Slivers (964130), prepared Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix (501700), prepared Monterey Medium White Mushrooms (360930) McCormick Lawry’s® Salt-Free Garlic & Herb Seasoning (475601) Roland Pomace Olive Oil (620390) Norpac Flav-R-Pac® Petite Whole Green Beans (346318) McCormick Grill Mates® Vegetable Seasoning (470201) King & Prince Mrs. Friday’s® Breaded Butterfly Shrimp – 16/20 (923730), prepared

PREP | Sauté mushrooms with garlic & herb seasoning and olive oil. Steam green beans; season with vegetable seasoning. Season ribeye with Montreal seasoning; grill to order. Build plate starting with prepared onion tanglers and topping with seasoned, grilled ribeye, prepared demi-glace and seasoned, sautéed mushrooms. Serve with seasoned, sautéed green beans and prepared shrimp.

NEW & IMPROVED COP

MOORE’S® ONION TANGLERS® BREADED ONION SLIVERS (964130 – 6/2 LB)

The center of the plate. If we’re going to talk about new trends, we’ve got to talk about what’s in the center. Both underused and higher-grade cuts of meat and seafood items will be big this year, as people continue to look for something unique and are willing to pay a little bit more for higher quality.

More Trendy COP Recipes - P 11-13! STREET FOOD

4

Everyone’s favorite “food truck foods” are moving inside! Street Tacos, for instance, are one of the most trending items on restaurant menus right now, and you’ll continue to see more and more street food items pop up as everyone looks for new ways to build menu excitement.


CULINARY CONCEPTS

COST $6.79 SELL AT $20.99

CHIMICHURRI STRIP STEAK YIELD | 1 12 oz 1/3 cup 5 oz 4 oz

Greater Omaha 1920 Omaha Angus® Choice Beef Strip (937050) Chimichurri (see recipe) Norpac Flav-R-Pac® Roasted Redskins with Rosemary (909630) Norpac Flav-R-Pac® Grande Classics® Key West Vegetable Blend (962870)

POTENTIAL PROFIT* $14.20

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

CHIMICHURRI YIELD | 1 1 cup 2 Tbsp 1/4 cup 4-6 each 1/2 cup 2 Tbsp 1/2 tsp To taste

Bix Flat Parsley (361108), chopped Bix Basil (391000), chopped C.H. Robinson Cilantro (360490), chopped Wholesale Garlic (380540), minced Roland Pomace Olive Oil (620390) Roland Balsamic Vinegar (422110) McCormick Crushed Red Pepper (475721) Salt

PREP | Mix all ingredients for chimichurri; set aside. Steam vegetables. Prepare redskins as directed. Grill strip to order; top with chimichurri; serve with redskins and vegetables.

UNIQUE TOPPINGS Year after year, we see new spices and seasonings come out and new, unique sauces being used by chefs, and we keep thinking they’ve created it all. And then more new options come out! This trend is amazing because it allows anyone to pretty easily and rather inexpensively customize their menu with unique flavors and menu items. With a few shakes of McCormick seasoning, a Grilled Chicken Sandwich becomes a Mojito Lime Chicken Sandwich. With a dollop of Custom Culinary Sauce, a Bacon Cheeseburger becomes a Bacon Onion Marmalade Burger. And that’s just a couple of ideas. The options are virtually endless!

2017 ISSUE ONE

5


CULINARY CONCEPTS

ANCIENT GRAINS As the name suggests, ancient grains have been around for centuries. However, they have been getting more attention in recent years due to their natural origins and the amount of nutrition and health benefits they offer. They’re simply whole grains that are essentially unchanged from the way they were initially cultivated. Quinoa is one of the most popular ancient grains right now, and it is a nutritional powerhouse. Other examples are barley and farro.

We Have Food...

...and ALL the Solutions!

SMALLER KITCHEN FOOTPRINTS It makes sense both financially and environmentally to create and use the least amount of space possible for a kitchen. However, we can go further. Purchase cases that take up the least amount of space possible and opt for shelf-stable products that don’t require valuable refrigerated or frozen storage.

LOCAL, CLEAN LABELS Over the past couple of years, consumers have been increasingly interested in knowing more about the foods that they’re eating. They want to know what all of the ingredients are, and they want to know where everything comes from. Most prefer that the ingredients originate close by, and they want simple ingredients that they know how to pronounce. They want locally grown, and they want clean label.

EXPANDING & FITTING THE TRENDS We’re always looking at the menu and beyond. We want to know what’s new in foodservice and what’s trending in our communities and abroad. This way, we can develop new plans to increase traffic and grow sales. For example, these days, there are many ways that we can make pick up and delivery more convenient – from ordering online to offering quicker delivery. Another trend, for example, is that people want to learn things on their own while making learning an experience – through classes and small group events. Are you offering online ordering? Have you thought about hosting a cooking class with your chef? These ideas and more could be your next success!

6

• Large & Small Equipment & Supplies • Equipment Service • Front- & Back-of-the-House Design & Consulting • Beverage Solutions • Janitorial, Laundry & Dishwashing Products & Equipment • Full-Line, Standard Medical Supplies • Durable Medical Equipment

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICE YOU DESERVE


SEASONAL SPECIALS

Pricing valid through January 31, 2017.

NEW Mariner Jack Breaded Calamari Rings

PubHouse® Battered Rockfish – 1-2 oz

(938640 – 6/2 lb)

$59.99

(938030 – 1/10 lb)

Mrs. Friday’s® Coconut Breaded Butterfly Shrimp – 16/20 (927950 – 4/2.5 lb)

$48.99

NEW Mariner Jack Breaded Butterfly Shrimp – 31/35

$94.49

Icelandic® Brewer’s Choice® Battered Cod Fillets (920100 – 53/3 oz)

$62.49

(938650 – 4/3 lb)

$46.99

Gold Pack Breaded Butterfly Shrimp – 12/15

LW Private Reserve® Regular Cut Fries – 1/2 in

(923120 – 6/2.5 lb)

$128.99

(964980 – 6/5 lb)

$34.99

NEW Fresh Gourmet ® Roasted Garlic Focaccia Croutons

All Natural Whole Grain Cookies

$35.99

Chocolate Chip Mini Cookies

Fresh Gourmet ® Lightly Salted Tortilla Strips

Double Chocolate Mini Cookies

(412520 – 4/2.5 lb)

(416290 – 192/oz)

(412040 – 10/1 lb)

Master’s Touch® Clam Base

$53.99

(416280 – 192/1 oz)

$31.99

$53.99

(500031 – 1/1 lb)

PERFECT FOR SCHOOLS & KIDS’ MEALS!!

$7.99

Master’s Touch® Cream Soup Base

(855650 – 4/24 ct)

$51.99

Café Escapes® Café Vanilla K-Cup® Pod (855670 – 4/24 ct)

(500920 – 6/28 oz)

$51.99

$42.99

Master’s Touch® Au Jus Base

Coney Bun – 9 in

$63.99

$16.99

(501508 – 12/1 lb)

Green Mountain® Hot Apple Cider K-Cup® Pod

(909700 – 6/6 ct)

Whole Grain Sliced Cinnamon Raisin Bagel (952790 – 72/2 oz)

$27.99

Café Escapes® Café Caramel K-Cup® Pod (856000 – 4/24 ct)

$51.99

LENT REBATES Ask your Martin Bros. representative for more information. UP TO $10/CASE!

UP TO $350!

UP TO $750!

Lent 2017 Rebate

Craveable Seafood Rebate

The Best Food From The Best Seas Rebate

Offer valid through 4/30/2017.

Offer valid through 4/30/2017.

Offer valid through 5/31/2017.


St. Patrick’s Features

HOT DISH!

CORNED BEEF HASH Yield: 4-6 2 lb 2 lb

COST $2.49 SELL AT $8.99

POTENTIAL PROFIT* $6.50

1 cup 1 cup 2 cups 2 tsp To taste To taste 2 each

Tyson Hillshire Farm® Corned Beef Brisket (926040), finely chopped Lamb Weston Lamb’s Supreme® RusEttes® Hashbrowns (960310) Capital City Red Bell Pepper (361251), diced Capital City Green Bell Pepper (361261), diced Bix Diced Yellow Onion (380718) Wholesale Minced/Chopped Garlic (391020) Salt Pepper Eggs (optional)

On a flat grill, brown hashbrowns. Add peppers, onion and garlic; continue to sauté. Add corned beef. Season with salt and pepper. Serve topped with eggs cooked to order, if desired.

COST $4.13 SELL AT $10.99

POTENTIAL PROFIT* $6.86

REUBEN STUFFED POTATOES Yield: 3

1 lb 2 cups 1/2 lb 15 each 6 oz

Tyson Hillshire Farm® Corned Beef Brisket (926040), finely chopped Seneca Sauerkraut (603200), well drained Shredded Swiss Cheese (903768) Lamb Weston MunchSkins® Potatoes (997580) Ventura Classic Gourmet® Select Supreme Thousand Island Dressing (630150)

Preheat oven to 375°F. In a bowl, mix together corned beef, sauerkraut and cheese. Divide into 15 portions, filling each potato skin equally with the mixture. Bake in oven until hot and cheese is melted. Top with dressing.

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICE YOU DESERVE


It was nearly a century ago when Pietro Carando brought his traditional Italian recipes to America. And today, you can bring products with the same timeless craftsmanship and unwavering standards to your customers.

NEW ITEMS

Carando still adheres to our commitment to offer authentic Italian taste, but also uses the most effective processing techniques to ensure the natural goodness and flavor of our pork products. Our pre-rigor Italian sausages feature mild herb flavors and are gluten-free with no MSG and no fillers. Their versatility allows you to feature them in a variety of menu items in every daypart. And their deliciously authentic and distinctive tastes will create a memorable eating experience for your customers.

HOT DISH!

COLE’S

why pre-rigor? locking in the tenderness and flavor Quite simply, pre-rigor meat means that the meat is harvested before the development of rigor mortis and before the carcass is chilled. This enables the protein to retain a much higher pH, which in turn allows the meat to retain more water molecules. With less muscle contraction, the meat retains its tenderness and moisture, resulting in its superior taste.

BOGO

BUY 1 CASE AND GE THE SECOND CASE

Purchase at least 2 cases of these new get a rebate for the purchase price of th (Maximum of 5 cases of FREE product)

OFFER VALID

January 16th - March 17 Rigatoni Calabrese

Simply attach this rebate card to copies distributor invoices as proof of purchas SFFG359_Carando_Brochurev2.indd 3

9/26/16 12:05 PM

COLE’S BOGO 38 Commerce SW, 4th Floor Grand Rapids, MI 49503

CARANDO® ITALIAN SAUSAGE – SPICY CALABRESE

Sugar In The Raw ® (572800 – 1/25 lb)

Ground Italian Sausage (938570 – 1/12 lb) Italian Sausage Link (938560 – 40/4 oz)

$5/Case Rebate through 5/14/2017!

Please print clearly and completely to ensure receipt of rebate.

Harvest Creations Fried Green Tomato Halves (938630 – 6/2 lb)

Mariner Jack Breaded Calamari Rings (938640 – 6/2 lb)

Mariner Jack Breaded Butterfly Shrimp – 31/35 (938650 – 4/3 lb)

Contact Name

Name of Operation

MARTIN #

DESCRIPTION

COLES #

PACK SIZE

966130

THREE CHEESE GARLIC TEXAS TOAST

850

12/12 CT

966140

PAO DE QUEIJO CHEESE ROLLS

880

9/24 CT

Three Cheese Garlic Texas Toast 966150

PRETZEL BREAD BOULE

879

24 CT

(966130 – 12/12 ct)

Pao de Queijo Brazilian Cheese Rolls

This rebate applies to new purchases only.

Fill out this form clearly and completely. Offer valid January 16, 2017 through March 17, 2017. This offer applies to foodservice operators only. Must be postmarked by March 31, 2017. Rebate will be credited to the customer’s account.

(966140 – 9/24 ct)

Phone

Address

City

Signature

Date ___________________________________________________________

___________________________________________________________ Sales Representative

COLES.COM/FOODSERVICE

Pretzel Bread Boule (966150 – 9/24 ct)

Salt & Pepper Beef Patty – 7 oz Pop-All Liquid Popping Oil – No PHO

(938480 – 4/6 ct)

®

(620588 – 2/17.5 lb)

Homestyle Boneless Chicken Wings – Fully Cooked (966100 – 2/5 lb)

Whole Tomatillos (550590 – 6/#10)

PartiPak® Black Round Plastic Trays & Clear Dome Lids

Pretzel Bosco Sticks Stuffed with Cheddar Cheese (995466 – 72/5 in)

Marble Pillow Bread Loaf – 22 1/2-in Slices (966160 – 6/1 ct)

Ultra® Whole Grain Bread Slices – Individually Wrapped Banana (938490 – 70/3.4 oz) Zucchini (938500 – 70/3.4 oz) Pumpkin (938510 – 70/3.4 oz) Chocolate (938520 – 70/3.4 oz)

Donut Sticks – Individually Wrapped (416330 – 12/16 ct)

Big Bob’s® Skewered Glazed Shrimp – 16/20 (924320 – 4/2.5 lb)

SIGNATURES PREMIUM MACARONI & CHEESE DINNERS (954110 – 1/16 lb)

(954100 – 1/16 lb)

GRILLED MUFFINS 1. Bake Pillsbury® Muffins (They freeze well, too, if you will not need them right away or if you bake extra!) 2. Cut Muffins in Half 3. Butter Muffin Halves 4. Grill Muffin Halves – Buttered Halves Down - Until Golden Brown and Delicious

PILLSBURY® MUFFIN FAVORITES

NEW Homestyle Cheddar & Shell Pasta Classic White Cheddar & Twisted Elbow Macaroni

12 in Tray (855330 – 2/25 ct) 16 in Tray (855340 – 2/25 ct) 18 in Tray (855350 – 2/25 ct) 12 in Lid (855360 – 2/25 ct) 16 in Lid (855370 – 2/25 ct) 18 in Lid (855380 – 2/25 ct)

Flav-R-Pac® Chef Starters™ Mirepoix Blend (966110 – 12/2 lb)

• Cappuccino Chocolate Chunk TubeSet ® Muffin Batter (983270 – 6/3 lb) • Orange Blossom® TubeSet ® Muffin Batter (994420 – 6/3 lb) • Lemon Poppyseed Place & Bake™ Muffin Pucks (983730 – 216/1.5 oz) • Corn Place & Bake™ Muffin Pucks (983680 – 216/1.5 oz) • Variety Pack - Blueberry, Banana Nut, Chocolate Chocolate Chip - Place & Bake™ Muffin Pucks (984720 – 216/1.5 oz)

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


HOT DISH!

Surviving Winter Flooring Effects

NEW JANITORIAL ITEMS

Powerful Germ Kill, PURELL Peace of Mind. KILLS 22 GERMS IN 30 SECONDS. NO RINSE REQUIRED.

Kevin Barker

Purell™ Professional Surface Disinfectant (019440 – 6/32 oz) 30 second kill time on food contact surfaces for 22 organisms INCLUDING Norovirus. No rinse required! Extremely safe – no PPE required. DfE certified. A cleaner/disinfectant/sanitizer that dissipates quickly with no streaks or sticky residue and has a pleasing, light, citrus scent. The multi-surface Trust the PURELL brand to disinfect the formulation disinfects and cleans hard surfaces you touch. surfaces and sanitizes soft surfaces.

Martin Bros. Janitorial Sales Representative

We are in the four-alarm winter season! Along with that comes some cleaning challenges. One of these challenges is the dreaded white chalky residue found on carpets and hard floors as a result of ice melts, which have been working to keep our walkways clear all winter. Here are some products that can help you with this “four-alarm” floor problem.

Back to 7 Carpet & Hard Floor Conditioner (012810 – 1/1 gal) Dilution Rate: 4 oz per gal of water

PURELL Professional Surface Disinfectant provides: FORMULATED FOR FOOD CONTACT SURFACES No rinse required on food contact surfaces RAPID KILL TIME Eliminates 99.99% of germs including Norovirus and the Cold & Flu virus

Easy Paks® Floor Neutralizer/Conditioner

POWERFUL PEACE OF MIND Lowest allowable EPA toxicity rating MULTI-SURFACE PERFORMANCE Proven across most hard and soft surfaces EPA DESIGN FOR ENVIRONMENT (DfE) CERTIFIED: Disinfects more bacteria and viruses than any other DfE product

Confidently kill C. diff on more surfaces

Clorox Healthcare® Fuzion™ Cleaner Disinfectant  combines the proven power of bleach with excellent  aesthetics for broad use throughout the facility.     

Kills C. diff in 2 Minutes: Hypochlorous acid solution is a  strong oxidizer and highly effective surface disinfectant. Broad Surface Compatibility: Safe for use on stainless  steel, clear plastics, finished wood, and many other  common surfaces found in healthcare settings. Low Residue: Leaves surfaces looking clean, not cloudy. Low Odor: Mild odor dissipates in minutes. Easy to Use: No PPE required.

(011070 – 180/.5 oz packets)

Fuzion™ Cleaner Disinfectant

EPA‐registered  to kill C. difficile (016550 – spores in 2  minutes

Dilution Rate: 1 packet per 3 gallons of water

9/32 oz)

Kills C diff in 2 minutes. Unique bleachbased formula is pH neutral and compatible with many surfaces including stainless steel, chrome, countertops, sinks, mattress covers, glazed tiles, clear plastic and glass. Combines the proven power of bleach with lower order than most bleach-based products for broad use throughout a facility.

HOW TO USE CARPETS 1. Apply to area using a pump spray or trigger sprayer. 2. Work into the carpet using a spotting brush. 3. Let product stand for 5-10 minutes. 4. Lightly agitate with the brush. 5. Re-apply, then extract or blot out stains. HARD FLOORS 1. Apply to area and let stand for 1-2 minutes. 2. Pick up or rinse away product.

CLEANO SERIES Cleano

Combines the cleaning power of pure water and microfiber in a light, compact and entirely mechanical tool (no cords, no batteries, etc). Cleans surfaces like glass, mirrors and stainless steel quickly. Put pure water in the bulb on the end and squeeze trigger to apply. Then wipe clean with the microfiber pad on the end.

WINDOW & SURFACES INDOOR& OUTDOOR CLEANING EQUIPMENT

C H A NG IN G CLEA N IN G EF FOR T LESSLY

NOTE: Do not use Back to 7 on marble or concrete floors.

SPECIALISTPICK

OF THE MONTH

System (032400): 12 inch handle, pad holder and tank with spray system.

Mary Schott

Martin Bros. Equipment & Supplies Specialist

Glass Pad (032402): 10 inch. Works for glass and stainless steel. Hydro Bottle Kit (032403): Use to produce pure water.

Scotch-Brite™ Fryer & Kitchen Cleaning Tool Designed to make cleaning a variety of commercial kitchen surfaces faster and safer. Features extended reach, can withstand high temperatures and is very versatile with multiple pad options, positions and applications. Kit (091392) : Tool, Heavy Duty Cleaning Pad, Medium Duty Cleaning Pad, Low Scratch Cleaning Pad - WHILE SUPPLIES LAST Tool (90584104 – 1/1 ct) Cleaning Pads

Heavy Duty (90584106 – 1/6 ct) Medium Duty Pads (90584107 – 1/6 ct) Low Scratch (90584108 – 1/6 ct)

CLE ANO SERIES

02

Black Small Bussing & Transport Cart (201750 – 1/20x36 in)

Perfect, elegant syling!

“This is one of my favorite items! You can use it in several locations in your kitchen and front of the house. In the front of the house, it can be used for bussing or resetting tables or as a dessert or salad cart. In the kitchen, it can be used to transport food from the cooler to the prep area or to transport clean items to be put away.”


Pork Belly!

The Trendy COP Ingredient (355665 – 5/9-11 LB)

(935050 – 3/12 LB)

1

APPLE GLAZED PORK BELLY WITH CHIPOTLE MAYO YIELD | 6 3 lb As needed

1 cup 1/2 cup 2 cups 2 Tbsp

Pork Belly (355665 or 935050) McCormick Grill Mates® Smokehouse Maple Seasoning (470061) Knouse Musselman’s® Apple Butter (750160) Ventura Smokehouse 220™ Sweet & Spicy Barbecue Sauce (631800) Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631390) Custom Culinary Master’s Touch® Chipotle Flavor Concentrate (500071)

PREP | 1. Preheat oven to 400°F. 2. Season both sides of pork belly with seasoning. Start roasting. 3. Meanwhile, mix apple butter and barbecue sauce together. 4. When belly reaches 135°F, baste it with the apple butter/barbecue sauce mixture. 5. Continue roasting belly until internal temperature reaches 175-180°F. 6. Let belly rest for 15 minutes, then slice into 3 oz strips. 7. Mix mayonnaise and flavor concentrate together. Serve as a dipping sauce. 8. Serve with a couple apple slices as a garnish. 9. Add a side.

COST $2.00 SELL AT $7.99

POTENTIAL PROFIT* $5.99

WHAT IS PORK BELLY? Pork belly is a boneless cut of fatty meat that comes from the belly of a pig. Its texture is similar to bacon, which also comes from the belly. You could think of pork belly as a very thick slice of bacon. Pork belly has become very popular over the past few years in the United States. You can find it popping up everywhere from fine dining to BBQ restaurants and anywhere in between. Pork belly makes great appetizers, center of the plate features, sandwiches and much more! People continually prove that they want to indulge when they go out to eat, and pork belly makes a great indulgence!

BARCELONA B169003A

2017 ISSUE ONE

11


1 I N G R E D I E N T • 3 WAYS

BRAISED PORK BELLY DINNER YIELD | 6 3 lb As needed

As needed 1 cup

3 cups As needed As needed

2

6 cups

Pork Belly (355665 or 935050) McCormick Grill Mates® Smokehouse Maple Seasoning (470061) McCormick Grill Mates® Brown Sugar Bourbon Seasoning (470051) Beef Broth made from Custom Culinary Gold Label Savory Roasted® Beef Base (500840) Norpac Flav-R-Pac® Brussels Sprouts (962238), thawed Roland Pomace Olive Oil (620390) McCormick Grill Mates® Vegetable Seasoning (470201) Uncle Ben’s Whole Grain Brown Rice (460668), prepared

PREP | 1.Preheat oven to 325°F. 2. Season both sides of pork belly with smokehouse maple seasoning and brown sugar bourbon seasoning.

COST $2.43 SELL AT $8.99

POTENTIAL PROFIT* $6.56

3. Sear belly on a grill, move to a pan and add beef broth – you do not need much liquid in the pan. Roast in oven until internal temperature reaches 175-180°F, approximately 1-1/2 to 2 hours. (Time will vary depending on thickness of belly.) 4. Let belly rest for 15 minutes, then slice into 3 oz strips. 5. Toss Brussels sprouts with olive oil and vegetable seasoning. Roast in oven until tender and browned.

12

6. Also serve with prepared brown rice.


1 I N G R E D I E N T • 3 WAYS

PORK BELLY SANDWICH YIELD | 1 6 oz 2 cups

2 tsp

1/2 cup 1/2 each 1 each 2 slices 1 each 1/4 cup 1-1/2 oz

Pork Belly (355665 or 935050) Beef Broth made from Custom Culinary Master’s Touch Beef Base (500358) Custom Culinary Master’s Touch Roasted Garlic Flavor Concentrate (500041) Brown Sugar Onion, sliced Jalapeño, halved Mainland New Zealand Egmont Cheese (929730) Rotella’s Sliced Square Ciabatta Bun (996270) Onions, caramelized Knouse Musselman’s® Apple Butter (750160)

SEE HOW TO MAKE THIS RECIPE!

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

PREP | 1. Preheat oven to 325°F. 2. Score, salt and pepper pork belly. 3. Brown belly in medium-hot skillet or on the grill. 4. Prepare beef broth. Add garlic flavor concentrate and brown sugar. 5. Place browned belly in a pan. Add beef broth mixture. Add onion and jalapeño. 6. Roast in oven until internal temperature reaches 175-180°F, approximately 1-1/2 to 2 hours. 7. Place cheese on top of belly; return to oven to melt. 8. To serve sandwich, place roasted pork belly with melted cheese on bottom half of bun. Top with caramelized onions. Spread apple butter on top half of bun. Plate.

3

9. Serve with a McCain side.

COST $3.07 SELL AT $10.99

POTENTIAL PROFIT* $7.92 2017 ISSUE ONE

13


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

New Look for Labels SEV EN HIGHLIGHTS

You may soon notice changes to Nutrition Facts labels, if you haven’t already. These changes are occurring as we speak. The new look, announced by the U.S. Food & Drug Administration (FDA) in May 2016, is based on updated scientific information, new nutrition and public health research and updated dietary recommendations from expert groups as well as input from the public. Manufacturers have until July 2018 to comply with the new guidelines.

Kyndra Hamblin, RD, LD Martin Bros. Marketing Dietitian Nutrition Facts 8 servings per container Serving size 2/3 cup (55g)

Some highlights of the new label are:

Amount per serving

230

Calories

% Daily Value*

1

Total Fat 8g

Serving sizes have been updated to represent a more realistic view of what is considered a serving size at one setting.

10%

Saturated Fat 1g

5%

Trans Fat 0g

Cholesterol 0mg Sodium 160mg

0% 7%

Total Carbohydrate 37g

13%

Dietary Fiber 4g

2 3 4 5 6 7

Added sugars are now noted. These are sugars that are added during the processing of foods. The FDA has noted that if added sugars are consumed in excess, it becomes difficult to eat enough foods with the fiber, vitamins and minerals needed for optimal nutrition while staying within calorie limits for good health.

Gold Medal Boneless Center Cut Pork Chop (917940 – 40/4 oz)

45%

20% 6%

Potassium 235mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

OLD

Serving Size 2/3 cup (55g) Servings Per Container About 8

NEW

Nutrition Facts 8 servings per container Serving size 2/3 cup (55g)

Amount Per Serving

Calories from Fat 72

Calories 230

% Daily Value*

Total Fat 8g Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium 160mg

Total Carbohydrate 37g Dietary Fiber 4g Sugars 1g Protein 3g Vitamin A Vitamin C Calcium Iron

12 % 5% 0% 7% 12 % 16 %

Amount per serving

% Daily Value*

Total Fat 8g

Saturated Fat 1g

10% 8% 20% 45%

10% 5%

Trans Fat 0g

Cholesterol 0mg Sodium 160mg

Total Carbohydrate 37g

0% 7% 13% 14%

Total Sugars 12g

Includes 10g Added Sugars Protein 3g

20%

Vitamin D 2mcg

10%

Iron 8mg

45%

Calcium 260mg

Potassium 235mg

20% 6%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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

The cooking method is of utmost importance with these lean chops. Here are two different methods to try:

Here’s a great marinade recipe to try:

1. Sear over high heat. Then cook for only 6-10 minutes in a 400°F oven until internal temperature reaches 145°F.

3 cups 1 1/2 cups 1/2 cup 1/2 cup 50

2. Grill over medium heat 5-8 minutes per side or until internal temperature reaches 145°F.

230

Calories

Dietary Fiber 4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Calories: 2,000 2,500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate 300g 375g Dietary Fiber 25g 30g

A footnote was added to indicate that percentages are based on a 2000 calorie diet, which is used for general nutrition advice.

OF THE MONTH

10%

Iron 8mg

Nutrition Facts

Vitamins A and C are no longer required to be on the label, as deficiencies in these nutrients are a rarity in the American diet.

20%

Vitamin D 2mcg Calcium 260mg

Vitamin D and potassium have been added. Studies have shown that these are two nutrients that are lacking in the American diet, and deficiencies in these nutrients may lead to the development of chronic diseases.

DIETITIANPICK

14

Includes 10g Added Sugars Protein 3g

Calories from fat has been removed, as studies have shown that the type of fat is far more important than the amount of fat. Saturated and trans fat will still be noted on the label.

Actual amounts of Vitamin D, calcium, iron and potassium are now required in addition to their percent daily value.

14%

Total Sugars 12g

GARLIC ROSEMARY Serves: 50

Fat-Free Italian Dressing Rosemary, coarsely chopped Minced Garlic Coarse Ground Black Pepper Farmland Pork Chops

Combine all ingredients, and brush onto both sides of chops.


SCHOOLS

6 keys to

Renee Greiner, RDN, LD

sports nutrition

Martin Bros. Dietitian, Menu Systems Support & Advisor

Nutrition is important for every function of our daily lives. Sports and activities are no different, and even kids are looking for what will give them a competitive edge in their next event.

PRODUCTS FOR HYDRATION

Here are six important things to consider for kids who participate in sports: 1. Hydration is very important before, during and after sports. Unless kids are training hard for more than an hour, it is best for them to drink water. Sports drinks are designed for intense training and exercise in order to replenish electrolytes lost from sweating. Sometimes flavored waters or lower-sugar sports drinks are useful for moderately-intense exercise.

Pure Life ® Purified Water Every drop is filtered through a 12-step quality process. Enhanced with a unique blend of minerals to ensure great taste.

Two hours before the event, kids should drink 16 ounces of fluid to keep them hydrated. Immediately before the event, they should drink another 8-16 ounces of fluid. During the event, they should drink 4-8 ounces every 10-15 minutes to help replace water lost through sweating. After the event, it is a good practice to drink 16 ounces for every pound lost. This amount can be figured by weighing before and after an event.

(731570 – 48/8 oz) (731560 – 24/16.9 oz)

2. Carbohydrates are essential. Although some adults avoid carbohydrates in a battle against weight gain, children need more carbohydrate-rich foods such as whole grains, fruits, vegetables and low-fat dairy products. 3. Protein is important for building muscle, and kids can get enough protein from their diet that they do not need extra or a special protein beverage. Good protein sources include lean meat, cheese, eggs, yogurt, milk, beans, legumes, soy and peanut butter. Having some protein following exercise will help replenish muscles.

Splash Flavored Fruit Water Beverages Purified water with a light “splash” of sweetness and natural fruit flavor. Zero calories, zero sugars and no artificial colors or flavors. Wild Berry (732310 – 24/16.9 oz) Açaí Grape (732320 – 24/16.9 oz) Mandarin Orange (732300 – 24/16.9 oz)

4. Fat has gotten a bad rap over the years, but we need fat in our diet to absorb important nutrients as well as for overall health. Too much or too little fat can impair performance and be a health risk. Try to stick to healthy fats such as nut butters, canola oil, fatty fish, nuts and seeds. Unhealthy fats such as trans fats should be consumed less often. 5. When selecting foods to fuel performance, choose familiar and well-tolerated foods on competition days. Experimenting with new foods should be done during training, when any adverse effects are easier to deal with. 6. Kids’ body systems such as cardiovascular, muscular and skeletal are still growing and developing. As a result, for example, kids are not able to regulate their temperature as well as adults. Therefore, kids’ bodies need more time to warm up and cool down.

Propel® Electrolyte Replacement Water Lemon (724300 – 24/16.9 oz) Grape (724810 – 24/16.9 oz) Berry (724200 – 24/16.9 oz) Kiwi Strawberry (724320 – 24/16.9 oz)

Ready? Set? Go!

NE W

PILLSBURY BAKED BREADS Now you can serve the sandwiches kids love outside of school…AT SCHOOL!

!

CIABATTA (966190 – 96/1.8 oz) Ingredients for

Make it

“Caprese Style”

Turkey Ciabatta Sandwich Pillsbury™ Ciabatta

1 ½ oz eq Turkey

¼ cup Romaine lettuce

PANINI (966200 – 192/.82 oz)

¼ cup tomato slices

1 Tbsp Balsamic vinaigrette

Make it

Ingredients for

Cuban-style

Ham & Cheese Panini Pillsbury™ Panini pieces

⅛ tsp Basil, Dried

¾ oz eq Ham

¾ oz eq Turkey

Find more recipe ideas and information at www.generalmillscf.com.

½ cup Cucumber tomato salad

Mustard

½ oz Mozzarella cheese

½ oz Mozzarella cheese

T IP

re ly sandwich serves 2 oz. equivalent ofAssembly whole-grain-rich ject B ” Connel AssemblyEach Instructions Instructions deliciousness. Try Pro Chef “Vincu mber

1 Place Ciabattas on a parchment-lined sheet pan.

1 Prepare cucumber tomato salad. Portion out ½ cup servings so

ad®’s

t Cu from reciper refreshingit’s a perfec – ich. fo sandw o salad Tomattion to this addi

top halves and set aside. your kids can it to their sandwich when they'reJust ready to eat! OfferRemove popular hot sandwiches without extra equipment oraddskilled labor. heat and serve!

2 Arrange sliced turkey on Ciabatta bottoms. 3 Add shredded romaine, tomato slices and shredded cheese.

4 Drizzle with vinaigrette. Replace Ciabatta tops. 5 Evenly apply butter flavored spray on Ciabatta tops and sprinkle with dried basil. Serve chilled.

iring! Menu pa

rkey se Tu q Capre 2 oz e a batt rots z eq Cia

2 Place Paninis, grill side down, on a parchment-lined sheet pan. 3 Arrange ham and turkey slices on Paninis. Top with shredded cheese.

4

Top with Panini pieces, grill marks facing up.

5 Optional Step: Place parchment paper on top of

sandwiches. Place a sheet pan on top to flatten sandwiches.

iring! Menu pa

Cheese Ham & q Cuban 2 oz e ni o Salad eq Pani

2017 ISSUE ONE

15


SENIOR LIVING

THE AGING GUT

PRODUCTS & RECIPES FOR DIGESTIVE HEALTH

Katie Wulkow, RDN, LD Martin Bros. Menu Production Dietitian Fiber One™ Oats & Chocolate Chewy Bars

As we age, many bodily functions slow down and don’t work as efficiently as they used to. This includes our digestive tract, resulting in a host of problems including diarrhea, constipation, hemorrhoids, irritable bowel syndrome, diverticulosis and reflux just to name a few. But you don’t have to let your digestive tract become a victim of age. Here are a few ways to protect it and improve digestion to maintain health.

(414090 – 8/16 ct)

Keebler ® Grahams Honey with Fiber (411578 – 150/3 ct)

Keep Hydrated

- Drink plenty of fluids – water, juice, milk, coffee, tea - Don’t forget foods with higher water content – gelatin, sherbet, ice cream, fruits, vegetables - Enhance water – consider infusing with fruits, vegetables and/or herbs to add a variety of flavors

Focus on Fiber

- Increase fiber slowly and be sure to drink adequate fluids - Include whole grain cereals and breads - Make half the plate fruits and vegetables - Try higher-fiber snacks – popcorn, whole grain crackers, peanut butter on whole grain bread

Protect with Probiotics

- Include yogurt and fermented foods like pickles, sauerkraut and sourdough bread

Stay Active

- Being active can help decrease risk of constipation - Aim for 30-60 minutes of activity a day - Keep it fun - Grab an exercise buddy and go on walks together - Do chair exercises with resistance bands - Try pool workouts – many communities have programs designed specifically for older adults

Cranberry Cocktail ReadyCare™ Fiber 100% Juice (349786 – 12/46 oz) Ready to serve and packaged in re-closeable, shelf-stable cartons.

APPLE GLAZED RIBS & KRAUT

Category: Pork Recipe #: 279 Servings: 4 1 lb 1 each 1-3/4 cups 1 cup 2 Tbsp 2 tsp 1 tsp 1/2 tsp

Country Style Boneless Pork Ribs Onion, chopped Sauerkraut, un-drained Applesauce Brown Sugar Caraway Seed Garlic Powder Black Pepper

In a roasting pan, cook ribs and onion until ribs are browned and onion is tender. Remove from heat. Combine remaining ingredients and pour over ribs. Cover and bake at 350°F for 1-1/2 to 2 hours or until ribs are tender.

BANANA BREAD SHAKE

New Modified Diets Course 3.0 Available $50

Educate your staff with this updated course based on the newly released 12th Edition of the Simplified Diet Manual, Iowa Academy of Food & Nutrition. It includes a two-part DVD, test, answer key and certificate. Order by contacting Becky Miller at bmiller@martinbros.com or 800-847-2404 ext. 1415.

Category: Supplement Recipe #: 16925 Servings: 3 3 each 1-1/2 cups 2-1/4 cups 24 oz 3/4 cup

Banana Oatmeal Bran Flakes Whole Milk Powdered Milk

Combine all ingredients in a blender. Blend until smooth.


You could win a $50,000

Grand Prize Package for your one-of-kind recipe ENTERING IS EASY

Visit www.NeighborhoodToNation.com for eligible products, recipe worksheets and complete contest rules.

CHOOSE A PRODUCT

Select a house special, neighborhood favorite, or create a new recipe featuring at least one of the eligible Gold Medal® Mix or Pillsbury® products.

SHARE A RECIPE

Enter your recipe at www.NeighborhoodToNation.com

Entry Submission Dates Jan. 1, 2017 - Feb. 28, 2017

S

PLU

WIN $500!

Visit martinbros.com for product offers on eligible Gold Medal® and Pillsbury® products. To enter, select Martin Bros. as your distributor with each recipe you submit. One prize per operator. Two winners will be selected in the week of June 1, 2017.

Contact your Martin Bros. District Sales Representative for additional information! © 2016 General Mills. A36777


Webinars & events Webinars Are You in the Know for Food and Nutrition Services LTC Regulations? Jan

18

1:30 pm - 2:30 pm

brenda richardson, Ma, rDn, LD, CD, LTC nutrition expert

The new guidelines are out from CMs. Hear about the impact for the food and nutrition department from this nationally-recognized speaker. Devise an action plan based on the new guidelines and the timeline set to help prepare for implementation.

Liberalizing Diets Feb

22

1:30 pm - 2:30 pm

Gretchen L. robinson, rDn, LD, Martin bros. Dietitian

Converting from a therapeutic diet to a liberal diet, although accepted in theory, can be a difficult transition. Professional organizations from the academy of nutrition and Dietetics to aMDa to CMs support the use of liberal diets. Learn how transitioning may be easier than you think!

Mar 8

Projecting, Purchasing & Performing Preventative Maintenance on Capital Equipment

June 7 Menu Planning for Success July 12 Dining with Dignity: Practical Approaches

Apr 12 Disaster & Emergencies: Don’t

May 17

Oct 11

Diabetes: Moving Beyond the Sliding Scale

for People Living with Dementia

Nov 8 The Art of Spend Management Dec 6 Food Code 2017 Update

Get Caught in the Danger Zone

Aug 16

Understanding the “Its” on Your Cleaning Schedule

Food Preparation Techniques: Building on the Basics

Sep 12

Process and Efficiency Improvement through the Lean Six Sigma Process

Our webinars and events are designed to educate customers of all segments. Please refer to the color-coded keys to see if they pertain to you.

Register at: www.martinbros.com/events Most Martin Bros. webinars and events can earn you CEUs.

Healthcare

Restaurant

C-Store

School

Nursing


Dish - 2017 Issue 1