Dish! - 2017 Issue 5

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2017 Issue Five | May | martinbros.com

Boomin’ Burgers

Hot Pepper ! m a J n o c a B (733130)

Brie Burger page 8

Sandwich Recipes page 15

Bratwurst Ideas page 19

Buzz on Millennials page 22

#MBMustHaves PAGE 3

Valley Meats Ultimate Burger Patty – 8 oz (913690)

Rotella’s Onion Kaiser Bun – 4 in

PAGE 7

PAGE 10

Rotella’s Split Top Brioche Bun – 4.25 in (998370)

Paris Brothers Terrapin Ridge Farms™ Hot Pepper Bacon Jam (733130)

Rotella’s Split Top Sourdough Bun – 4 in (987370)

PAGE 13

PAGE 10

New Premium Flav Marzetti Orzo Frozen Pasta (966400)

Custom Culinary Gold Label Pale Ale Cheese Sauce (953710)

J&J Snack Foods California Churros™ Churro Bun (954160)

J&J Snack Foods Pretzel Fillers® Salted Caramel Stuffed Soft Pretzel (954180)

PBPAGE ‘N Cones 13

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PAGE Inches13 Inches Inches Inches

www.rotellasbakery.com

8.0 out of 9

8 6 52 4 13 24.250 Inches 19.750 Inches 5.875 Inches 1.63 Inches 10075192012183

ght per Package: Weight per Case: ght per Case:

21.28 9.75 7.98

Ozs Lbs Lbs

A large bacon-rimmed PAGE mug is loaded withice cream Salted caramel peanut bu ercaramel ice cream with salted swirls coated in crispyfilled bacon and caramel milk bits, smoky candied chocolate bunny pieces. bacon, chocolate covered bacon twirls and ice-cold root beer soda.

Rotella’s Pineapple Bun – 4.25 in (938160)

Nutrition Facts Serv. Size 1 Roll (75g) or (2.7ozs) Servings 8 Calories 230

Rotella’s Tomato Basil Bun – 4.25 in (355249)

Float 7.3 Bacon Salted Caramel Craze

PAGE 15

PAGE 18

Fat Cal 30 Sat Fat Cal 0

PAGE 19

Amount Per Serving Total Fat

0.5g

Salte

Salted with s and ca choco

Perdue Zest-T™ Homestyle Turkey Burger (931930)

PAGE 21 filled in a bu erscotch and

copper mug and topped w whipped cream, a sweet an peanut bri le and more cr

3%

13% 40g

2g

Blue Bunny® Salted Caram

13% 6%

Sol Fiber 0g 12g

18% 20%

SWEET SPOT

Sheboygan Big City Reds® These new flavors hit two key Skinless metrics Beef Hot Dog – 4x1 (938980)

Scoops10% of rich, salted ice cream are 10% Iron caramel 15% Thiamin Riboflavin filled in25% a bu erscotch and ke lecorn rimmed 25% Niacin Folic Acid copper15% mug and topped with cream soda, fresh whipped cream, a sweet and crunchy chunk of Calcium

High Liner FPI® Street Style Ultimate (927430) Salmon Burger™Kettle Corn Float

Scoops of rich, salted cara

PAGE 20

0%

310mg

Blue Bunny Salted Caramel Craze Ice Cream (966410)

PAGE 17

0g 0mg

Total Carbohydrate

Sugars

16

5%

Trans Fat Cholesterol

Fiber

% Daily Value*

3g

Saturated Fat

Sodium

Blue Bunny® PB ‘N ConesTM

SheboyganProtein Skinless9gJalapeño Nacho Kettle Corn Float Cheddar Bratwurst *Percent Daily Values are Vitamin A 0%– 5x1 (939020) Vitamin C based on a 2,000 calorie diet

Tyson Kettle Collection® Artisan Vermont Cheddar Pipette Mac & Cheese (939160)

info@rotellasbakery.com (939150) *

out of 9

*

Yes No No No Blue Bunny PB ‘N Cones™ Ice Cream (966420)

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Rotella's Italian Bakery, Inc.

Street Phone: 402.592.6600 Hormel Fire Braised™ Boneless Pulled6949 South 108th Hormel Austin Blues® Pecanwood Omaha, NE 68128 Fax: 402.592.2989 Chicken Thigh (939140) Smoked BBQ Whole Pork Brisket sensory

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7.3*

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8.0 out of 9

Vanilla flavored ice cream, peanut bu er swirls, dipped peanut bu er and chocolate cone pieces.

Cones

TM es :

Ventura Smokehouse 220™ Smoked Black Pepper Barbecue Sauce (632090)

PAGE 9

Rotella’s Butter Brioche Bun – 4.25 in (907250)

t Number:

®

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

(987110)

APPLE BUN

oat

PAGE 5

Most Menued

**

Sheboygan Italian Sausage – 4x1 (938960)

Serve Ice Cream in Flights o • 65% of millenials would buy

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

Burgers are big business!

Whether it’s the traditional, a create your own or a signature, unique option, burgers sell. Another great thing about the burger category is that there’s always room for experimenting and updating your menu. Think local favorites.

Think crazy. As long as you’re thinking about ways to make your business boom with burgers, you can’t really go wrong!

VENDOR MARKETING COORDINATOR Krystle Kettman

Krystle Kettman MANAGING EDITOR kkettman@martinbros.com

CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Natalea Koehn, Vince Barkhoff DIETITIANS Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith GRAPHIC DESIGNERS Jeff Sadler, Bill Pendry Rob Swiatly, C. Allyn Slack PHOTOGRAPHY Rob Swiatly VIDEOGRAPHY C. Allyn Slack INTERACTIVE DESIGN SPECIALIST Bill Pendry

C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace Martin Bros. reserves the right to correct all printing errors.

CULINARY CONCEPTS

Boomin’ Burgers, Sandwiches & Bratwursts

HOT DISH!

11

BUSINESS BUZZ

22

SENIOR LIVING + SCHOOLS

23

EQUIPMENT & SUPPLIES

24

May Specials, Rebates & New Items

Sandwiches

15

Attracting & Engaging Millennials

Dining & Dementia + Sack Lunch Success

Boomin’ Burgers

2

Bratwursts

19

Buzz on Millennials

22

2

Cleaning & Maintaining Cleaning Tools

Cleaning Tools

24

CULINARY CONCEPTS

BOOMIN’ BURGERS With roughly 9 billion burgers ordered at US restaurants and foodservice outlets,1 it’s no surprise that the burger is one of America’s most beloved menu items. And what better time of the year to get your burgers boomin’ than summertime?!?

Mushroom Cap,

Onion & Swiss

Burger

with buffalo Tater Tots

COST $4.99 SELL AT $12.99

POTENTIAL PROFIT* $8.00 1 The NPD Group, January 2015.

2 Datassential customized MenuTrends analysis of casual, midscale and fast casual restaurants, 2016.

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

THIS MONTH

Boomin’ Burgers

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

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

New Podcasts Monthly

CULINARY CONCEPTS

CLASSIC GOURMET® SELECT NEW YORK STYLE BLUE CHEESE DRESSING (638200 - 4/1 GAL)

SEE HOW TO MAKE THIS RECIPE!

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

PORTABELLA MUSHROOM CAP 5 IN (360901 - 1/5 LB)

ULTIMATE BURGER PATTY 8 OZ (913690 - 1/10 LB)

ONION KAISER BUN 4 IN (987110 - 6/8 CT)

LAMB’S SUPREME® TATER PUFFS® (960750 - 6/5 LB)

SWISS CHEESE SLICES (901880 - 4/2.5 LB)

1 each 1 each 1 each 2 each 2 oz 1 each 2 each 5 oz 1 oz 2 oz

Valley Meats Ultimate Burger Patty – 8 oz (913690) Rotella’s Onion Kaiser Bun – 4 in (987110) Monterey Portabella Mushroom Cap – 5 in (360901) Roth Swiss Cheese Slices (901880) Onions, caramelized Lettuce, leaf Tomato, slices Lamb Weston Lamb’s Supreme® Tater Puffs® (960750), prepared French’s Frank’s RedHot® Original Buffalo Wings Sauce (560480) Ventura Classic Gourmet® Select New York Style Blue Cheese Dressing (638200)

FRANK’S REDHOT® ORIGINAL BUFFALO WINGS SAUCE (560480 - 4/1 GAL)

PREP | Cook mushroom cap, brushing with olive oil and seasoning as desired.

Season and cook burger as desired. Melt cheese on burger. Toast bun if desired.

Build burger from the bottom up – bottom bun, lettuce, tomato, mushroom, burger with cheese, caramelized onions and top bun. Toss tater puffs in buffalo wings sauce before plating. Serve with a side of blue cheese dressing.

2017 ISSUE FIVE

3

CULINARY CONCEPTS

Ultimate BBQ

Burger with Tater Tots

COST $3.86 SELL AT $10.99

POTENTIAL PROFIT* $7.13 4

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

CULINARY CONCEPTS

ONION KAISER BUN 4 IN (987110 - 6/8 CT)

GOLD MEDAL SINGLE-SLICED BACON (924600 - 1/15 LB) CHEDDAR CHEESE SLICES (900000 – 8/1.5 LB)

SMOKEHOUSE 220™ SMOKED BLACK PEPPER BARBECUE SAUCE (632090 - 2/1 GAL) LAMB’S SUPREME® TATER PUFFS® (960750 - 6/5 LB)

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

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

Valley Meats Ultimate Burger Patty – 8 oz (913690) Rotella’s Onion Kaiser Bun – 4 in (987110) Farmland Gold Medal Single-Sliced Bacon – 14/18 (924600), prepared Land O’Lakes Cheddar Cheese Slices (900000) Lettuce, leaf McCain Moore’s® Onion Tanglers® Breaded Onion Slivers (964130),prepared Ventura Smokehouse 220™ Smoked Black Pepper Barbecue Sauce (632090) Lamb Weston Lamb’s Supreme® Tater Puffs® (960750), prepared

ULTIMATE BURGER PATTY 8 OZ (913690 - 1/10 LB)

PREP | Season and cook burger as desired. Melt cheese on burger.

Toast bun if desired. Build burger from the bottom up – bottom bun, lettuce, burger with cheese, bacon, onion slivers, barbecue sauce and top bun. Serve with tater puffs.

2017 ISSUE FIVE

5

CULINARY CONCEPTS

Thai Burger with Onion Rings & Sriracha Mayo

COST $3.38 SELL AT $10.99

POTENTIAL PROFIT* $7.61 *Potential profits are based on average prices and serving sizes.

6

CULINARY CONCEPTS

SRIRACHA MAYO

BUTTER BRIOCHE BUN 4.25 IN (907250 - 6/8 CT)

YIELD | 4 1 cup 2-3 Tbsp 1 tsp

Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631390) Roland Sriracha Chili Sauce (561310) Lemon Juice

PREP | Combine ingredients.

BREW CITY® THICK CUT ONION RINGS (961278 - 6/2.5 LB) HOUSE OF TSANG® PEANUT SAUCE (562040 - 4/48 OZ)

SALT & PEPPER BURGER PATTY 7 OZ (938480 - 4/6 CT)

SHREDDED CABBAGE BLEND (380268 - 2/5 LB)

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

Rancher’s Legacy Salt & Pepper Burger Patty – 7 oz (938480) Rotella’s Butter Brioche Bun – 4.25 in (907250) Bix Shredded Cabbage Blend (380268) Hormel House of Tsang® Peanut Sauce (562040) McCain Brew City® Thick Cut Onion Rings (961278), prepared Sriracha Mayo (see recipe)

PREP | Cook burger as desired. Toast bun if desired.

Build burger from the bottom up – bottom bun, burger, cabbage blend, peanut sauce and top bun.

Serve with onion rings and a side of Sriracha Mayo.

2017 ISSUE FIVE

7

CULINARY CONCEPTS

brie Burger with hot pepper jam & Loaded TatEr Tots

COST $5.05 SELL AT $12.99

POTENTIAL PROFIT* $7.94

8

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

CULINARY CONCEPTS

ULTIMATE BURGER PATTY 8 OZ (913690 - 1/10 LB)

TERRAPIN RIDGE FARMS™ HOT PEPPER BACON JAM (733130 - 6/11 OZ)

GOLD MEDAL SINGLE-SLICED BACON (924600 - 1/15 LB)

SPLIT TOP BRIOCHE BUN 4.25 IN (998370 - 6/8 CT)

1 each

Valley Meats Ultimate Burger Patty – 8 oz (913690)

1 each

Rotella’s Split Top Brioche Bun – 4.25 in (998370) Paris Brothers Terrapin Ridge Farms™

1-1/2 oz 2 oz 2 oz 1 each 2 each

Hot Pepper Bacon Jam (733130) Onions, caramelized Brie Cheese Lettuce, leaf Tomato, slices

PREP | Season and cook burger as desired. Melt cheese on burger. Toast bun if desired. Build burger from the bottom up – bottom bun, lettuce, tomato, burger with cheese, caramelized onions, jam and top bun.

LOADED TATER TOTS 5 oz 1 oz 1 oz 1 tsp 1 each

Lamb Weston Lamb’s Supreme® Tater Puffs® (960750) Sour Cream Shredded Cheddar Cheese Green onions, chopped Farmland Gold Medal Single-Sliced Bacon – 14/18 (924600), prepared, chopped

PREP | Load tater tots as desired.

2017 ISSUE FIVE

9

CULINARY CONCEPTS

ultimate cheeseBurger with garlic mayo & onion rings

1 each

Valley Meats Ultimate Burger Patty – 8 oz (913690)

1 each 1 oz

Rotella’s Split Top Sourdough Bun – 4 in (987370) Custom Culinary Gold Label Pale Ale Cheese Sauce (953710), heated

1 each

Land O’Lakes Cheddar Cheese Slices (900000)

1 each 1 each 2 each

Roth Gouda Cheese Slices (909040) Lettuce, leaf Tomato, slices

4 each 1 oz 5 oz

Red Onion, slices Garlic mayo (see recipe) McCain Brew City® Thick Cut Onion Rings (961278), prepared

PREP | Season and cook burger as desired. Melt COST $4.05 SELL AT $11.99

POTENTIAL PROFIT* $7.94

cheese slices on burger. Toast bun if desired. Build burger from the bottom up – bottom bun, lettuce, tomato, onion, burger with melted cheese slices, cheese sauce, garlic mayo and top bun. Serve with onion rings.

GARLIC MAYO YIELD | 8 1 cup 1 Tbsp

1 tsp

Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631390) Custom Culinary Master’s Touch® Roasted Garlic Flavor Concentrate (500041) Lemon Juice

PREP | Combine ingredients.

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

MAY SPECIALS, REBATES & NEW ITEMS Pricing valid through June 2, 2017

Ultimate Burger – 2x1 (913690 – 1/10 lb)

$32.70

NE W

Martin# 938970 938960 939000 939010 939020 939120 938990

MANU # 84017 83811 81570 83872 83858 83818 83891

Description Fully Cooked Cheddar Cocktail Smokies Fully Cooked 4:1 Fully Cooked 6” Natural Casing Italian Link 4:1 Fully Cooked 7” Skinless Polish Sausage 4:1 Fully Cooked Smoked Bratwurst 5:1 Fully Cooked 6” Jalapeno Nacho Cheddar Bratwurst Fully Cooked Skinless Italian Sausage 5:1 Fully Cooked 6” Cheddar Bratwurst

(939010 – 4/2.5 lb)

$34.99

(918960 – 24/6 oz)

$2.99/lb

NE W

V8 ® ORIGINAL 100% VEGETABLE JUICE 5.5 oz (730250 – 1/48 ct) $24.99 46 oz (730980 – 1/12 ct) $24.59

Country Style Crackers Toasted Flatbreads

Packed with flavor and quality in-every bite, taste the difference of Sheboygan Sausage!

Skinless Smoked Bratwurst – 4x1

Silver Medal Extra Tender Center Cut Bone-In Pork Chop

BALL PARK® HOT DOGS All Meat – 4x1 (918940 – 2/5 lb) $28.90 Beef – 5x1 (974770 – 2/5 lb) $33.99

Pack Size 4 / 2.5 lb.

2 / 5 lb.

4 / 2.5 lb.

4 / 2.5 lb.

4 / 2.5 lb.

4 / 2.5 lb.

4 / 2.5 lb.

(601570 – 6/13.3 oz)

$27.99

Diced Green Chiles (552090 – 6/#10)

$44.00

PH: 1-800-759-5275 www.SheboyganSausage.com www.AmericanFoodsGroup.com

American Foods Group, LLC Green Bay, WI 54301

©2017 American Foods Group, LLC • REV 03/2017

Bean Pot ® Baked Beans (600190 – 6/#10)

Lawry’s® Memphis Style Barbecue Rub

Grill Mates® Montreal Steak® Seasoning

$14.59

$14.99

(471181 – 1/29 oz)

(470001 – 1/25 oz)

$36.99

CLOSEOUT SPECIALS Moore’s® Gourmet Breaded Onion Rings – 3/8 in

Lamb’s Seasoned® Ranch Thin Cut Fries

Sliced Whole Grain Cinnamon Raisin Bagels

$42.99

$36.99

$27.99

(961288 – 9/2 lb)

(962930 – 6/5 lb)

(952790 – 72/2 oz)

Classic Sliced Roll Bun – 4.5 in (999120 – 8/10 ct)

$36.99

HOT DISH!

REBATES

FREE CASE REBATES FREE CASE!

FREE CASE!

BOGO!

Cattlemen’s® Kentucky Bourbon BBQ Sauce (90633553)

Frank’s RedHot ® Stingin’ Honey Garlic™ Sauce (561920)

Boneless BBQ Pork Rib (939090)

FREE CASE!

BOGO!

BOGO!

Premium Blend Barbecue Sauce (561930)

Macaroni & Cheese Rebate

Spring Savings Rebate

BOGO!

BOGO!

BOGO!

Dynamic Duo Jumbo Buttermilk Shrimp (938780) & Twisted Calamari (938770)

Premium Beverage Syrups

Posada® Cinco de Mayo Items

Offer valid through 6/30/2017.

Offer valid through 12/31/2017.

Offer valid through 12/31/2017.

Offer valid through 12/31/2017.

Offer valid through 6/15/2017.

Offer valid through 6/30/2017.

Offer valid through 12/31/2017.

Offer valid through 12/31/2017.

(772020, 772030, 772040)

Offer valid through 6/30/2017.

(946020, 950690, 963600)

$6/CASE!

UP TO $500!

UP TO $500!

$10/CASE!

Sliced Meats Rebate

Summer Favorites Rebate

New Products Rebate

Chef’s Cream (929770, 929780) Rebate

UP TO 50¢/LB!

UP TO $450!

$5/CASE!

$10/CASE!

Prime Rib Rebate

Performance Sauces (909260, 909300) Rebate

Carando® Italian Sausage (938560, 938570) Rebate

Cherrywood Smoked Glazing Flat Ham (926270) Rebate

UP TO $1000!

UP TO $750!

$15/CASE!

UP TO $7/CASE!

Toppings, Syrups & Sauces Rewards Rebate

The Best Food From The Best Seas Rebate

New 3G Premium Flavors (966410, 966420) Rebate

Pillsbury Biscuits Rebate

$5/CASE!

$3/CASE!

UP TO $400!

UP TO $500!

Bulk Cereals Rebate

Pam® Grilling Spray (621290) Rebate

Frozen Soups Rebate

Fully Cooked Burgers Rebate

Offer valid through 8/31/2017.

Offer valid through 8/31/2017.

Offer valid through 5/13/2017.

Offer valid through 6/1/2017.

Offer valid through 5/31/2017.

Offer valid through 6/30/2017.

Offer valid through 5/31/2017.

Offer valid through 5/31/2017.

Offer valid through 8/31/2017.

Offer valid through 5/14/2017.

Offer valid through 6/30/2017.

Offer valid through 12/31/2017.

Offer valid through 6/30/2017.

Offer valid through 5/14/2017.

Offer valid through 5/31/2017.

Offer valid through 7/31/2017.

Ask your Martin Bros. representative for more information.

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICE YOU DESERVE

HOT DISH!

NEW ITEMS Ham Off the Bone

Orzo Frozen Pasta

Fresh Gourmet ® Potato Sticks

California Churros™ Churro Buns

Fire Braised ™ Boneless Pulled Chicken Thigh (939140 – 2/5 lb ave)

Artisan Vermont Cheddar Pipette (939160 – 6/3 lb)

Pretzel Fillers® Salted Caramel Stuffed Soft Pretzels

Austin Blues® Pecanwood Smoked BBQ Whole Pork Brisket

Artisan Pepper Jack Pipette (939170 – 6/3 lb)

(966400 – 1/20 lb)

(939110 – 2/8-11 lb)

(603381 – 1/1 lb)

(954160 – 50/3.5 oz)

(954180 – 48/3.5 oz)

NEW PREMIUM 3 GALLON FLAVORS Salted Caramel Craze (966410 – 1/3 gal) PB ‘N Cones™ (966420 – 1/3 gal) REBATE: Earn $15 per case! Maximum total rebate $500. Offer valid through 6/30/2017.

(939150 – 4/2.5 lb ave)

PREMIUM BEVERAGE SYRUPS Caramel Raspberry Vanilla

(772020 – 6/33.8 oz)

(772030 – 6/33.8 oz)

(772040 – 6/33.8 oz)

BOGO: Buy two cases and claim a rebate equal to one free case! Offer valid through 6/30/2017.

KETTLE COLLECTION® MAC & CHEESES

Traditional (939180 – 6/3 lb)

Produc t of s, oine Wes t Des M Iowa

Original (552190 – 12/5 oz) Ghost Pepper (552200 – 12/5 oz) Trinidad Scorpion (552210 – 12/5 oz) Carolina Reaper (522220 – 12/5 oz)

Ready-To-Eat • Recognized as Ready-To-Eat (RTE) by both the USDA and FDA – safe to consume right out of the container, with no additional heating required.

• Manufactured in a facility that is certified to the BRC Global Standards for Food Safety, recognized as the most stringent standard in the food industry.

Try these cold application ideas or go to www.customculinary.com/readytoeat.cfm to view a plus one ingredient matrix for ideas!

Dips • Dressings • Sandwich Spreads • Salads

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

s r o v la F m iu m e r P New *Central Location Test 2016 **Datassential Dessert Study 201 ***Datassential Dessert Bowl Co

ed as an excellent value at $6.77***

unique 1 oz ice cream scoops H O T D I S H !

Blue Bunny® PB ‘N ConesTM

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1/3 gal) 420 - pieces.

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Salted Caramel Craze Salted caramel ice cream with salted caramel swirls and caramel filled milk chocolate bunny pieces.

Salted Car

$15/CASE! New 3G Premium Flavors (966410, 966420) Rebate Offer valid through 6/30/2017.

BOGO!

Blue Bunny® TM PBe‘NBu Cones nny® Blu

Kettle Corn Float Corn Float Kettle

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For five unique 1 oz ice cream scoops

ORCHARD BASIL PESTO & CHEDDAR CHICKEN BREAST SANDWICH WITH SIDE SALAD 1 each 1 each 2 oz 1 each 3 each 1/2 oz 1 oz 1 oz

Tyson Tenderpressed® Chicken Breast Filet – 6 oz (970420) Rotella’s Pineapple Bun – 4.25 in (938160) Knouse Musselman’s® Apple Butter (750160) Land O’Lakes Cheddar Cheese Slice (900000) Apple, slices Baby Spinach, leaves Spring Mix Ken’s Basil Pesto Mayonnaise Dressing (562110)

CULINARY CONCEPTS

sandwich

ideas

PREP | Grill chicken. Melt cheese on chicken.

Toast bun if desired. Build sandwich from the bottom up – bottom bun, spinach, chicken with cheese, apple, basil pesto mayonnaise and top bun.

Serve with a side salad. *Potential profits are based on average prices and serving sizes.

TENDERPRESSED® CHICKEN BREAST FILET 6 OZ (970420 – 1/28 CT)

COST $2.90 SELL AT $10.99

POTENTIAL PROFIT* $8.09

2017 ISSUE FIVE

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CULINARY CONCEPTS

BASIL PESTO & AVOCADO TURKEY BURGER WITH ONION RINGS 1 each 1 each 1 oz 1/3 each 1 each 2 each 3 each 5 oz

Perdue Zest-T™ Homestyle Turkey Burger (931930) Rotella’s Split Top Brioche Bun – 4.25 in (998370) Ken’s Basil Pesto Mayonnaise Dressing (562110) Avocado, sliced Lettuce, leaf Tomato, slices Red Onion, slices McCain Brew City® Thick Cut Onion Rings (961278), prepared

PREP | Grill turkey burger. Toast bun if desired.

Build sandwich from the bottom up – bottom bun, lettuce, tomato, onion, burger, avocado, basil pesto mayonnaise and top bun. Serve with onion rings. *Potential profits are based on average prices and serving sizes.

COST $3.60 SELL AT $10.99

POTENTIAL PROFIT* $7.39 ZEST-T™ HOMESTYLE TURKEY BURGER (931930 – 30/5.3 OZ)

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CULINARY CONCEPTS

®

STREET STYLE ULTIMATE SALMON BURGER™ 4 OZ (927430 – 1/10 LB)

CIDER SALMON BURGER WITH GARLIC PEPPER PARMESAN TATER TOTS 1 each 1 each 1 each 1 each 2 oz 6 oz

High Liner FPI® Street Style Ultimate Salmon Burger™ (927430) Rotella’s Butter Brioche Bun – 4.25 in (907250) Lettuce, leaf Tomato, slice Ken’s Apple Cider Vinaigrette (562000), divided Lamb Weston Lamb’s Supreme® Tater Puffs® (960750), prepared

As needed

McCormick Garlic Salt (472361)

As needed 1/2 oz

Black Pepper Grated Parmesan Cheese

PREP | Grill salmon. Toast bun if desired. Build sandwich from the bottom up – bottom bun, lettuce, tomato, burger, 1 oz apple cider vinaigrette and top bun. Toss tater puffs with garlic, pepper and parmesan before plating. Serve with remaining apple cider vinaigrette on the side.

COST $3.29 SELL AT $10.99

POTENTIAL PROFIT* $7.70

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

2017 ISSUE FIVE

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CULINARY CONCEPTS

PORTABELLA BURGER & BITES 1 each 1 each As needed As needed As needed 1/4 each 2 each 1/2 oz 1 oz 1 oz 4 oz

Monterey Portabella Mushroom Cap – 5 in (360901) Rotella’s Tomato Basil Bun – 4.25 in (355249) Roland Balsamic Vinegar (600880) Roland Pomace Olive Oil (620390) McCormick Italian Seasoning (472721) Red Pepper, sliced, sautéed Tomato, slices Baby Spinach, leaves Crumbled Feta Cheese Ken’s Basil Pesto Mayonnaise Dressing (562110) McCain Anchor® Portabella Mushroom Artisan Cheese Bites (965890), prepared

PREP | Brush mushroom with olive oil, season and grill until starts to get tender; continue to cook until done, drizzling with balsamic vinegar.

Toast bun if desired. Build sandwich from the bottom up – bottom bun, spinach, tomato, mushroom, feta, sautéed red pepper and top bun. Serve with basil pesto mayonnaise and portabella mushroom artisan cheese bites. *Potential profits are based on average prices and serving sizes.

COST $3.94 SELL AT $10.99

POTENTIAL PROFIT* $7.05

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brat

CULINARY CONCEPTS

ideas

Jalapeño Pepper Jack Bacon

Bratwurst with Tater Tots LAMB’S SUPREME® TATER PUFFS® (960750 – 6/5 LB

READI-PAC® MONTEREY JACK SLICED CHEESE WITH JALAPEÑO PEPPERS (900010 – 8/1.5 LB)

GOLD MEDAL SINGLE-SLICED BACON 14/18 (924600 – 1/15 LB)

SKINLESS JALAPEÑO NACHO CHEDDAR BRATWURST 5X1 (939020 – 4/2.5 LB)

COST $2.34 SELL AT $7.99

BRAT BUN – 5-6 IN (987780 – 9/6 CT) *Potential profits are based on average prices and serving sizes.

POTENTIAL PROFIT* $5.65 2017 ISSUE FIVE

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CULINARY CONCEPTS

BBQ & Slaw Hot Dog

with Beer Battered Cheese Curds

BREW CITY® CHEDDAR PINTS® CHEESE CURDS (960650 – 4/3 LB)

SMOKEHOUSE 220® SMOKED BLACK PEPPER BARBECUE SAUCE (632090 – 2/1 GAL)

BIG CITY REDS® SKINLESS BEEF HOT DOG 4X1 (938980 – 4/2.5 LB)

EXTRA CREAMY COLESLAW (905315 – 2/11 LB)

BRAT BUN – 5-6 IN (987780 – 9/6 CT)

COST $3.45 SELL AT $8.99

POTENTIAL PROFIT* $5.54

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

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CULINARY CONCEPTS

ITALIAN BRAT WITH PASTA & PEPPERS 1 each 6 oz 4 oz 2 oz 2 oz 1 oz 1/2 cup 1 oz

Sheboygan Italian Sausage – 4x1 (938960) AIPC R&F Rotini Pasta (480680) Heinz Spaghetti Sauce (550280) Green Pepper, cut into strips Red Pepper, cut into strips Onion, cut into strips Mushrooms, sliced Shredded Parmesan Cheese

PREP | Sauté sliced mushrooms and onion and pepper strips. Prepare pasta and warm sauce; mix together. Grill brat and slice. Plate pasta with sauce, sliced brat and sautéed mushrooms, onion and pepper. Top with parmesan. Serve with a tossed salad and garlic bread

COST $3.65 SELL AT $10.99

POTENTIAL PROFIT* $7.34

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

2017 ISSUE FIVE

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BUSINESS BUZZ

: MILLENNIALS

ATTRACTING AND ENGAGING

DINERS AND EMPLOYEES

Martin Bros. Healthcare Market Developer

Martin Bros. is proud to announce that Erika Kramer, who has been with Martin Bros. for 11 years, recently received her certification as a Licensed Nursing Home Administrator! With this certification, Erika will work to assist our healthcare customers with the ever-evolving changes in the industry and work alongside them to overcome challenges and aid in their overall success.

MILLENNIALS AS DINERS

MILLENNIALS AS EMPLOYEES

Millennials are the generation born between 1980 and 2000. According to Heinz Foodservice, they’re a culturally diverse, tech-savvy demographic with about $1.72 trillion in spending power.

When you mention the millennial generation to hiring and supervising managers, you may hear a lot of grumbles. Because Millennials are oftentimes game changers who place a large focus on their experiences and social sharing, it can sometimes take a different point of view to effectively manage them.

“Millennials want to be game changers, and they want to reduce their impact on the planet,” says Kim Cupelli, director of Heinz Group57 Customer and Segment Marketing. “To attract Millennials, take a page from campus dining, where operators focus on health and wellness and sustainability.”

“Consider that Millennials want big flavors without paying big money,” says Dan Burrows, Senior Corporate Chef with Heinz Foodservice. “They want fast service and don’t want to sit for hours for a formal meal. They want wild and unusual dishes with a focus on freshness and presentation.”

And when chefs deliver a great dining experience, Millennials want to share it with their extensive networks in blogs, texts, online reviews and, of course, photo posts. One restaurant reported that in just one week, 654 photos were posted online of 30 items on their menu. Think about the power of that kind of promotion!

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Erika Kramer, LNHA

Here are some tips for working with Millennials: • Millenials are used to a fast pace and change. If you are moving too slow and not allowing them to improve processes, add to programs or get rid of something that isn’t working, this could lead them to become unengaged. Make sure that you provide an environment where employees can voice their opinions…and be recognized for their successes.

• Communication for Millenials is multi-faceted. Consider all the ways this generation uses to communicate: Facebook posts, tweeting, posting pictures on Instagram, etc. You cannot rely on just one method of communication to engage this group. You can give them a to-do list with goals, for example, but you should allow time to sit down with them and talk about the goals along the way.

• For Millennials, having an impact means more than just making a difference at work. If you can offer programs that involve the community and create an environment where they see what they are doing having a positive effect, that is going to mean a lot to them. It can be something as simple as having a backpack drive or adopting a family during the holidays. Even better, give them the opportunity to take charge of a community project. See what they can do and the engagement you get from them in their daily work as a result.

SENIOR LIVING

Dining & Dementia

Julie Halfpop, RDN, LD Martin Bros. Director of Nutrition Services

Dementia and Alzheimer’s disease are on the rise, which also leads to an increase in mealtime challenges. As cognitive function declines in residents with Alzheimer’s, it can affect how and when they eat. They may even forget to eat altogether, become overwhelmed by crowded dining spaces and too many choices and/or have difficulty using cups and utensils.

Here are some great resources from Martin Bros. to assist you with providing dining for Dementia patients, available in the Downloads section under Resources on www.martinsmart.com.

• Dementia Toolkit offers many valuable resources such as a dining audit to evaluate your eating environments, meal service and assistance.

• Chef-created Flavorful Finger Foods Guide highlights easy-to-assemble, handheld menu masterpieces.

• High-Nutrient Smoothies Steps & Concoctions provides ideas for alternatives to traditional supplements.

There are many things that you can do to help those with Alzheimer’s and Dementia have fulfilling dining experiences that provide adequate nutrition.

• You may need to redirect residents into a more quiet atmosphere for meals or try multiple dining opportunities throughout the day.

• Try to have familiar objects around that can clue them into the dining experience.

• Finger foods are a great, easy-to-eat option that even allow residents to eat and move at the same time if they like to stay moving.

• Try placing only one food in front of them at a time.

• Add seasonings to increase the sensations of taste and smell.

Dining with Dignity Webinar

July

1:30 PM - 2:30 PM CST

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SCHOOLS

SACK LUNCH SUCCESS

Renee Greiner, RDN, LD

Martin Bros. Dietitian, Menu Systems Support & Advisor

As the school year draws to a close and the temperature outside finally springs up, classes and other groups plan field trips that require sack lunches. A great way for School Nutrition to keep participation and be prepared is to develop and promote different options as well as a procedure for ordering that allows staff plenty of time to purchase, prepare and get the meals where they need to go for the trip.

Here are a few tips to keep it a win-win for all: • All students and adults can be offered the same healthy meal.

• School Nutrition can keep participation of reimbursable meals and potentially add some adult sales for the day.

• The field trip organizer will not have the burden of organizing meals for the entire group or worry about any students forgetting their meals.

• Food Safety considerations will be minimized as storage and transport of items can be planned for and handled.

What’s on the menu? You can offer a rotating menu or several choices for a customized sack meal. Here are some easy ideas: Entrée

Fruit

Vegetables Dark Green

Vegetables Red/Orange

Vegetables Legumes

Vegetables Starchy

Vegetables Other

Grains if needed

Smucker’s Uncrustables Peanut Butter Sandwiches on Wheat Bread –Grape Jelly (610235) Strawberry Jam (610175)

Apple

Broccoli Salad

Baby Carrots

Bean Salsa

Peas

Green Beans

Kellogg’s Sunshine ® Cheez-It ® Whole Grain Snack Crackers (414268)

SunWise™ Peanut Free SunButter ® & Grape Jelly Sandwich on Crustless Whole Wheat Bread (610480)

Pear

Kale Salad

Grape or Cherry Tomatoes

Edamame

Jicama Sticks

Cucumbers

Kellogg’s Keebler ® ScoobyDoo! ™ Cinnamon Graham Cracker Sticks WG (413688)

Land O’Lakes Cheese Stick -Mozzarella (901570) Light Mozzarella (901520) Co-Jack ® (901530) Reduced Fat Co-Jack ® (354500)

Dried Fruit

Romaine Salad

Salsa

Black Bean & Corn Salad

Potato Salad

Cabbage Slaw

Rich’s Oven Fired Flatbread WG (906630)

General Mills Yoplait ® Go Big™ Strawberry Yogurt (935950)

Banana

Spinach Salad

Red Pepper Strips

Roasted Chickpeas

Corn

Celery Sticks

Pasta Salad

DON’T FORGET! CUTLERY KITS: Spork, Napkin, Straw (857998) 2017 ISSUE FIVE

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EQUI PM ENTA N D SUPPL I ES

Keys to Cleaning & Maintaining Your Cleaning Tools

Roxanne Hassman

Martin Bros. Janitorial Category Marketing Manager

Your cleaning tools need to be cleaned and maintained just like the rest of your facility. By taking proper care of your mops, brooms, vacuums, extractors and other tools, you will have better cleaning results and help prevent the need to replace your tools early, which will save you money.

Here are some keys to cleaning and maintaining tools: VACUUMS Doing easy routine maintenance can extend the life of your vacuum and help indoor air quality. Check bags and filters on a regular basis.

Bags should be changed when they are half to 2/3 full. If the bag is full, it doesn’t allow enough airflow to the motor, which could cause it to overheat, and you could also lose a lot of suction power. Change the exhaust filter every five bags and the HEPA filter (if equipped with one) at least twice per year. If your vacuum is being used every day for a good portion of the day, you will probably have to change filters more frequently. Check the brush weekly for objects like string or hair that are wrapped around it. These things can be easily removed with a seam ripper. If you don’t remove them, they can cause broken belts or damage the motor. Also, clean the brush with disinfectant periodically, and when the brush gets to half its length, replace it. You should also disinfect the bottom plate, cover and other parts that collect dust. If you’ve lost suction power, check the hoses for clogs or the bags to see if they are too full.

TIP: Avoid vacuuming wet mats or liquids, because they can easily ruin your motor and cause mold and mildew issues inside the machine.

EXTRACTORS After each use, unscrew the jets in the front of the machine and run vinegar and hot water through them to get rid of any hard water deposits that might restrict the flow of water. Drain and rinse the tanks to avoid bacteria and odor growth. Leave tank lids open as much as possible to dry them out. You could also add an odor counteractant or an enzyme-based cleaner/deodorizer to the tank to eliminate odors while not in use. Clean and rinse hoses, brushes and filters after each use. Do not allow brushes to rest on the floor when not in use, as this will flatten them out and cause uneven cleaning.

AUTO SCRUBBERS If you are using wet acid batteries, check them often for proper water levels. Batteries are the most expensive replaceable component on scrubbers, and improper water levels will significantly decrease their life. Empty and rinse solution and recovery tanks after each use and allow them to dry with their lids open to avoid bacteria and odor growth. You could also add an odor counteractant or an enzyme-based cleaner/deodorizer to tanks to eliminate odors while not in use. Clean and inspect brushes, pad driver and squeegees after each use. Always keep squeegees and brushes off the floor when the machine is not in use to avoid damaging them.

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MOP BUCKETS Always rinse thoroughly after each use with an appropriate cleaner.

Then, either wipe dry or turn upside down to dry completely before storing. If you are in a healthcare environment, you may want to disinfect the inside of the mop bucket after rinsing and drying and then allow to air dry. This will help avoid unwanted bacterial growth in your bucket. Periodically check casters for wear. Most manufacturers have replacement casters you can purchase without having to buy a whole new bucket. TIP: When using floor finish in your bucket, line the bucket with a trash can liner and then pour in the finish. This makes for easy cleanup and keeps buckets free from finish buildup.

MOP HEADS After use, all mop heads should be rinsed with warm water and hung to dry in a well-ventilated area. This will help them stay odor free. If your mop head does develop an odor, it means there is bacteria growing in it; you should either replace it or try soaking it in a quat disinfectant for 10 minutes and then allow it to dry. Do not leave mop heads on the handle to dry, as this can lead to mold growth, and never leave a mop in a wet solution overnight. If your mop heads are launderable, launder them…but avoid using fabric softener. Fabric softener creates a film on the mop strands, which prevents the absorption of liquids and can cause streaking on floors. TIP: Strong cleaning solutions such as bleach and other caustic cleaners will break down mop strands more quickly than other cleaners, so choose cleaners wisely.

DUST MOPS At the end of each shift, either vacuum, brush or shake out dust mops completely. Be sure to store them with their heads up, not touching the wall or floor. If your dust mop is launderable, do so when soiled. Some manufacturers recommend laundering in a mesh laundry bag. Do not use fabric softener, or it will create a film that will prevent good dusting.

BROOMS/BRUSHES Always store brooms and brushes off the ground. Do not leave them sitting on their bristles, because they will bend and split and then not clean as effectively. Collect dust and debris off the bristles after each use, combing the bristles to remove large debris. You should remove dust weekly by banging the broom outside on a wall or on the pavement. If you use your brooms and brushes frequently, you may need to do this more often. Assuming your broom or brush can get wet, you should occasionally run it under warm water and use a mild detergent to thoroughly clean the bristles. Then, hang it on the wall and allow to air dry.

CLEANING TOOLS

HYGEN ™ Microfiber Dust Mop with Fringe 36 in (020425)

WaveBrake® Combo Mop Bucket & Wringer System Down Press – 35 qt (023195) Side Press – 35 qt (023200)

Trapper ® Dust Mop 18 in (040068) 24 in (040078) 36 in (040088)

Web Foot ® Shrinkless® Wet Mop 1 in – Medium (030421)

Duo-Sweep® Wide Light Industrial Broom with Metal Threaded Handle – 11x53 in (061580)

EX40 ™ 18LX Extractor (072865) • Increased-capacity 18 gallon water tank • Ergonomic handle for improved control • High-contact floating brush head • Easy access front-mounted drain hose • Self-aligning vacuum shoe provides improved suction

Invader ® Side Gate Wet Mop Handle with Large Plastic Head & Vinyl-Covered Aluminum Handle – 54 in (023340)

Odor-Rite Tropical (022860 – 4/2 liter)

Focus® II Boost L20 Compact Autoscrubber ® (072870) • High-speed agitation with small orbits, cleaning 6x more effectively than traditional disc scrubbers • 70% reduction in water and chemicals • 40% increase in pad life • Chemical-free stripping

Quick-Connect Dusting Frame 36 in (020438)

Quick-Connect Handle 58 in (020408)

Bio-Power Bio-Enzymatic Digester (023770 – 12/1 qt)

CarpetMaster 215 Vacuum (072800) • High productivity dual motor cleaning • Easy to use and lightweight • On-board tools and quick-draw hose • Convenient grip handle for easy lifting • Easy maintenance features

NE W CK LW 13/1 Roam Cordless Vacuum (072480) • Battery operation provides up to 50 minutes of run time BD 17/6 Scrubber (093100) • Compact automatic scrubbing • Parabolic squeegee swings 180 degrees • Incredible water recovery • Eco-friendly AGM battery-operated unit • On-board battery charger • 17 in cleaning path

• Quick charge time at less than 2 hours CV 30 Vacuum (072630) • CRI Silver Level Certification • 3-stage filtration, including a HEPA cartridge filter • Ergonomic design • Quiet operation

• Ultralight at 11 pounds for easy transport and portability • LEED and CIMS-GB

2017 ISSUE FIVE

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WEBINARS & EVENTS 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.

Healthcare

Restaurant

C-Store

School

May 17

June 7

July 12

Food Preparation Techniques: Building on the Basics

Menu Planning for Success

Dining with Dignity: Practical Approaches for People Living with Dementia

August 16

September 12

October 11

Understanding the “Its” on Your Cleaning Schedule

Process and Efficiency Improvement through the Lean Six Sigma Process

Diabetes: Moving Beyond the Sliding Scale

November 8

December 6

The Art of Spend Management

Nursing

WEBINARS

Food Code 2017 Update

EVENTS Cover Your Bases June

27

Education & Baseball Event offering 2.5 CEUS

For Dietary Managers, Consultant Dietitians, and Administrators in healthcare communities

Appleton, WI

Featuring these seminars: Field of Regulations - CMS Final Rule: Highlights for Food & Nutrition Services Safe at Home with Surveyor The Change-up: Getting Your Residents to Try New Foods Equipment Check: What’s New with Assistive Devices and Other Tableware

Followed by lunch and the Wisconsin Timber Rattlers game!

ServSafe Course

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

Sept

16

Waterloo, IA

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

Register and find more info: www.martinbros.com/events