Dish! - 2017 Issue 6

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2017 Issue Six | June - July | martinbros.com

Summer Desserts page 5

Spice Tips

page 11

Knife Tips

page 16

#MBMustHaves PAGE 2

Farmland Loin Back Pork Ribs – 2.25 Down (915400)

Hillshire Farm Black Oak™ Rope Smoked Sausage (910000)

Lamb Weston Lamb’s Seasoned® Wedge Cut Fries (963000)

Ventura Smokehouse 220™ Chipotle Honey Barbecue Sauce (632080)

Riverside Buttermilk Battered Cheese Curds (906828)

Hormel Austin Blues® Whole BBQ Pork Brisket (939150)

Farmland Pulled Pork (910370)

Tyson Mild Italian Rope Sausage

PAGE 3

Marzetti Orzo (966400)

Flav-R-Pac® Connoisseur Collection™ Chalet Garlic Butter Vegetables (962590)

PAGE 4

Rotella’s Sliced Sweet Slider Rolls

Gold’n Plump Fresh Whole Rotisserie Chicken (972810)

(995220)

(918390)

PAGE 5

Rich’s Strawberry Lemonade Filled Cookie Dough (965750)

Rich’s Sea Salt Chocolate Chip Cookie Dough with Fudge Filling (965000)

PAGE 5

Blue Bunny Vanilla Round Slices

(964990)

(966450)

PAGE 6

Lyons Sweet Indulgence Mint Chocolate Sauce (771510)

McCain Hostess® Deep Fried Twinkies® (966310)

PAGE 6

Blue Bunny Bunny Snacks™ Chocolate Vanilla Twist (990568)

Rich’s PB & J Filled Cookie Dough

Dianne’s Lemon Italian Cream Cake (982030)

McCain Sweet Classics® Double Chocolate Brownie Bites (981380)

Rich’s On Top® Whipped Topping

PAGE 11

PAGE 12

McCormicks Grill Mates® Montreal Steak® Seasoning (471181)

Boyles Burnt Ends

(988060)

(307500)

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

What a perfect time of year for new BBQ recipes and fun desserts! We’ve got some great ideas for you – from creating a shareable BBQ Feast to unique BBQ Pork Egg Rolls to an Extreme Brownie Sundae featuring Deep Fried Twinkies®…and so much more! So grab your spices, sharpen your knives and enjoy!

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

2

HOT DISH!

7

Smoke’n BBQ Recipes & New Summer Dessert Ideas

Summer Specials, Rebates & New Items

Summer Desserts

5

CULINARY CONCEPTS

11

ONE INGREDIENT THREE WAYS

12

SENIOR LIVING

15

EQUIPMENT & SUPPLIES

16

Tips for Spicing Like an Expert

Burnt Ends – Appetizer, Basket & Sandwich

Spice Tips

11

7 Factors for Menu Planning Success

5 Steps to Maximize Knife Performance

BBQ Feast

2

BBQ Killer Fries

12

CULINARY CONCEPTS

BARBECUE FEAST

Serve It To Go!

LAMB’S SEASONED® WEDGE CUT FRIES (963000 – 6/5 LB)

CHOICE BEEF BRISKET (930810 – 7/8-10 LB)

SMOKEHOUSE 220™ CHIPOTLE HONEY BARBECUE SAUCE (632080 – 2/1 GAL) BLACK OAK™ ROPE SMOKED SAUSAGE (910000 – 1/11 LB)

LOIN BACK PORK RIBS – 2.25 DOWN (915400 – 1/30 LB AVE)

FRESH MARINATED 8-PIECE CHICKEN (933110 – 12/3 LB AVE)

THIS MONTH

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

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

New Podcasts Monthly

CULINARY CONCEPTS

MEMPHIS BOURBON SMOKED CHICKEN 1/2 each As needed As needed

ORZO PASTA (966400 – 1/20 LB)

Gold’n Plump Fresh Whole Rotisserie Chicken (972810) McCormick Lawry’s® Memphis Style Barbecue Rub (470001) McCormick Grill Mates® Brown Sugar Bourbon Seasoning (470051)

PREP | Blend rub and seasoning together 1:1.

Rub the chicken, under the skin and on top.

Smoke or roast until done. Serve with orzo and vegetables.

FLAV-R-PAC® CONNOISSEUR COLLECTION™ CHALET GARLIC BUTTER VEGETABLES (962590 – 6/2 LB)

COST $3.72 SELL AT $11.99

POTENTIAL PROFIT* $8.27

PORK BRISKET HOAGIE BASKET

COST $4.13 SELL AT $11.99

POTENTIAL PROFIT* $7.86 HINGE SLICED HOAGIE – 5-6 IN (986370 – 9/6 CT)

BUTTERMILK BATTERED CHEESE CURDS (906828 – 40/6 OZ)

featuring WHITE BBQ SAUCE

AUSTIN BLUES® WHOLE BBQ PORK BRISKET (939150 – 4/2.5 LB AVE)

YIELD | 8 2 cups 1/2 cup 1/2 cup 1 Tbsp 1/3 – 1/2 cup

Ventura Mayonnaise (631000) Knouse Musselman’s® Apple Cider Vinegar (640000) Lassonde Pappas Ruby Kist® Lemon Juice (733070) Cortona Horseradish (909010) Sugar

PREP | Combine all ingredients.

PICKLE SPEAR (610110 – 6/#10)

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

2017 ISSUE SIX

3

CULINARY CONCEPTS KETTLE COLLECTION® TRADITIONAL MAC & CHEESE (939180 – 6/3 LB)

COST $1.79 SELL AT $5.99

BBQ SLIDER FLIGHT

POTENTIAL PROFIT* $4.20

3 each 2 oz 2 oz EXTRA CREAMY COLESLAW (905315 - 2/11 LB)

2 oz

Rotella’s Sliced Sweet Slider Rolls (995220) Gold’n Plump Fresh Whole Rotisserie Chicken (972810), chopped Farmland Pulled Pork (910370), chopped Tyson Mild Italian Rope Sausage (918390), sliced

PREP | Build sandwiches. Serve with mac & cheese and coleslaw.

GOURMET BBQ PORK EGG ROLLS 3 each 3 oz 2 oz 2 oz

3 oz 2 oz

Passport Wing Hing® Egg Roll Wraps (360790) Farmland Pulled Pork (910370) GBC Pepper Jack Cheese (902068) Ventura Smokehouse 220™ Chipotle Honey Barbecue Sauce (632080) Mrs. Gerry’s Extra Creamy Coleslaw (905315) Ken’s Apple Cider Vinaigrette (562000)

COST $3.86 SELL AT $10.99

POTENTIAL PROFIT* $7.13

PREP | Layer pork, cheese (shredded), barbecue sauce and coleslaw in the middle of each wrap.

Roll them up, placing some water on each edge to make them stick. Fry. Plate, cutting into one of the wraps for great plate presentation. Serve with vinaigrette. *Potential profits are based on average prices and serving sizes.

SEE HOW TO MAKE THIS RECIPE!

VIEW OUR NEW, QUICK AND FUN STEP-BY-STEP VIDEO

4

YOUTUBE.COM/MARTINBROSDIST

CULINARY CONCEPTS

Ice Cream Sandwich IDEAS RAINBOW ICE CREAM SANDWICH SEA SALT CHOCOLATE CHIP COOKIE DOUGH WITH FUDGE FILLING (965000 – 96/3 OZ)

RAINBOW SPRINKLES (462211 – 1/6 LB)

VANILLA ROUND SLICES (966450 – 1/24 CT)

STRAWBERRY LEMONADE VANILLA ICE CREAM SANDWICH STRAWBERRY LEMONADE FILLED COOKIE DOUGH (965750 – 96/3 OZ)

VANILLA ROUND SLICES (966450 – 1/24 CT)

MINTY CHOCOLATE CHIP & FUDGE ICE CREAM SANDWICH SEA SALT CHOCOLATE CHIP COOKIE DOUGH WITH FUDGE FILLING (965000 – 96/3 OZ)

SWEET INDULGENCE MINT CHOCOLATE SAUCE (771510 – 12/16 OZ)

VANILLA ROUND SLICES (966450 – 1/24 CT)

PB & J ICE CREAM SANDWICH PB & J FILLED COOKIE DOUGH (964990 – 96/3 OZ)

PB ‘N CONES™ ICE CREAM (966420 – 1/3 GAL)

®

BRAND

FANCY MIXED NUT TOPPING (462201 – 1/2.5 LB) 2017 ISSUE SIX

5

CULINARY CONCEPTS

Extreme Brownie Sundae

HOSTESS® DEEP FRIED TWINKIES® (966310 – 2/4 LB)

BUNNY SNACKS™ CHOCOLATE VANILLA TWIST (990568 – 4/6 CT)

SWEET CLASSICS® DOUBLE CHOCOLATE BROWNIE BITES (981380 – 2/4 LB) ON TOP® WHIPPED TOPPING (988060 – 12/16 OZ)

COST $3.19 SELL AT $8.99

POTENTIAL PROFIT* $5.80

Lemon Italian Cream Cake LEMON ITALIAN CREAM CAKE (982030 – 2/66 OZ)

COST $2.74 SELL AT $6.99

POTENTIAL PROFIT* $4.25

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

6

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

SUMMER SPECIALS, REBATES & NEW ITEMS Pricing valid through July 21, 2017

SUMMER SPECIALS

SPARKLING ICE WATERS

BEEF PATTIES

Flavor Burst – 4x1 (910190 – 1/10 lb) $32.99 Ultimate – 4x1 (913710 – 1/10 lb) $33.99

Boneless Skinless Chicken Breast – 6 oz

Gold Medal Beef Hot Dog – 4x1 (933640 – 1/10 lb)

(977470 – 1/27 ct)

$32.99

$29.99

Kiwi Strawberry (732810 – 12/17 oz) $10.99 Black Raspberry (732820 – 12/17 oz) $10.99 Strawberry Watermelon (732830 – 12/17 oz) $10.99 Cherry Limeade (732840 – 12/17 oz) $10.99 Orange Mango (732920 – 12/17 oz) $10.99

JAM/JELLY CUPS

KETCHUP

$40.99

Upside-Down Bottle (550518 – 30/20 oz) $62.59 #10 Can (551130 – 6/#10) $31.59

Strawberry (580590 – 200/.5 oz) $14.59 Grape, Strawberry & Mixed Fruit Assortment (580730 – 200/.5 oz) $12.99 Peanut Butter Cup (581990 – 200/.75 oz) $42.59

San Francisco Sourdough Bread Dough

Ciabatta Unsliced Sandwich Roll – 6 in

Sliced Whole Grain Cinnamon Raisin Bagel

$22.99

$26.99

Fire Braised ™ St. Louis Style Pork Ribs

Kettle Collection® Artisan Pipette Mac & Cheese with Vermont Cheddar

$4.35/lb

(997850 – 12/2 lb ave)

(939160 - 6/3 lb)

CLOSEOUT SPECIALS FRIES LW Private Reserve® Regular Cut Fries (964980 – 6/5 lb) $32.99 Lamb’s Seasoned® Ranch Thin-Cut Fries (962930 - 6/5 lb) $35.99

(965860 – 4/12 ct)

(986230 – 24/18.5 oz)

$33.99

(952790 – 72/2 oz)

SEASONING CLOSEOUT SPECIALS Lawry’s® Garlic, Rosemary & Lemon Rub (90526417 – 6/22 oz) $64.99 Garlic Salt (475001 – 1/12 lb) $44.99 Crushed Chipotle Pepper (475761 – 1/16 oz) $32.59 Spice Classics® Paprika (377500 – 1/25 lb) $122.99

All Purpose Greek Seasoning (348539 – 4/5 lb)

$140.00

Chervil Leaves (384420 – 6/3 oz)

$33.99

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 12/31/2017.

Offer valid through 12/31/2017.

UP TO $500!

(772020, 772030, 772040)

Offer valid through 6/30/2017.

Offer valid through 6/30/2017.

(946020, 950690, 963600)

UP TO $1200!

UP TO $500!

UP TO $500!

Hot Dogs, Smoked Sausage, Burgers & Chicken Thighs

Summer Favorites (953050) Rebate

New Products Rebate

UP TO $500!

UP TO $450!

UP TO $10/CASE!

UP TO $400!

Fully Cooked Burgers Rebate

Performance Sauces (909260, 909300) Rebate

BBQ Means Pork Rebates

Frozen Soups Rebate

$15/CASE!

$5/CASE!

$6/CASE!

$10/CASE!

New 3G Premium Flavors (966410, 966420) Rebate

Buns (385210, 992838, 997990) Rebate

Sliced Meats Rebate

Breaded Beef Rebate

UP TO $500!

$10/CASE!

$UP TO $1000!

BOGO & MORE!

No Antibiotics Ever Turkey Rebate

Chef’s Cream (929770, 929780) Rebate

Cold Beverages Rebate

Craft Toppings™ & Flavor Concentrates Rebate

Grilling Summer Classics Rebate

Offer valid through 8/31/2017.

Offer valid through 8/31/2017.

Offer valid through 7/31/2017.

Offer valid through 6/30/2017.

Offer valid through 8/31/2017.

Offer valid through 6/30/2017.

Offer valid through 6/30/2017.

Offer valid through 6/30/2017.

Offer valid through 8/31/2017.

Offers valid through 8/13/2017.

Offer valid through 8/31/2017.

Offer valid through 9/30/2017.

Flat-Out Endless Appetizer Rebate Flatbreads, Dips/Sauces, Toppings Offer valid through 9/30/2017.

Offer valid through 12/31/2017.

Offer valid through 8/31/2017.

Offer valid through 12/31/2017.

Ask your Martin Bros. representative for more information.

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICE YOU DESERVE

Round Ice Cream Slices

NEW!

Vanilla Round Slices (966450 - 1/24 ct)

$5/CASE REBATE! Round Slices

Offer valid through 6/30/2017.

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NEW ITEMS

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6 in 1® Peeled Ground Tomatoes (552220 – 6/#10)

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Bella Rossa® Prime Tomato Strips in Juice (552230 – 6/#10)

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Café Delight™ Premium Cold Drink Mixes Great taste with no artificial preservatives, sweeteners, flavors or colors.

Lemonade (724668 – 12/24 oz) Limeade (724678 – 12/24 oz)

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(416380 – 4/50 ct) maerC ecI ni sehciwdnaS

(939370 – 112/1.34 oz)

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Honey Ginger Pasta Salad (939400 – 2/5 lb) Oriental flavor abounds in this delicious salad.

Spaghetti, edamame, sliced green onions, shredded carrots, water chestnuts, diced red peppers and sesame seeds are combined in a honey- and ginger-flavored vinaigrette dressing.

JANITORIAL

54

Morningstar Farms® Veggie Breakfast Sausage Patties Vegetarian. Savory sausage flavor seasoned with herbs and spices to taste like pork sausage.

Mandarin Orange Mist Salad (939390 – 2/4 lb) A creamy whipped topping base blended with pineapple, mandarin oranges and marshmallows.

Sweet Bacon Tortellini Salad Kit (939410 – 2/5.25 lb) Tricolored cheese tortellini, diced onions, golden raisins and bacon bits in a sweet, creamy dressing. Add in the pouch of sunflower seeds provided along with your own broccoli florets and red grapes for a perfect salad.

BR 13/1 Roam Scrubber with Lithium-Iron Batteries

ChemWorx Foaming Acid Disinfectant (FAD)

Low-Moisture, Multi-Purpose Scrubber for Hard & Soft Floors

Ready-to-use, acid-based product created to have high foaming action.

Cleans longer, recharges faster and reduces energy consumption.

For daily maintenance of showers, restrooms, locker rooms and any other area with similar surfaces.

(077060 – 1/13 in)

(190488 – 6/1 qt)

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

HOT DISH!

NEW! Premium smoked and cooked meats that spice up any menu. Carefully trimmed and slow-smoked in a pit smoker for the rich flavor of authentic, hardwood-smoked, barbecued meats.

Smoked Beef Brisket (939280 – 2/8 lb) Smoked Sliced Beef Brisket (939320 – 6/2 lb) Smoked Pulled Chicken (939310 – 2/5 lb) Smoked Chicken Wings (939300 – 4/10 lb)

UP TO $10/CASE! BBQ Means Pork Rebate Offer valid through 8/13/2017.

Bases that focus on flavor, not unpronounceable or unnecessary ingredients.

• Clean, simple ingredient decks deliver incredible made-from-scratch flavor.

NEW!

• Can be used in both hot and cold applications, including sauces, soups and marinades.

• No Hydrolyzed Vegetable Protein (HVP) • No Added MSG • No Gluten • No Disodium Inosinate and Disodium Guanylate (I+G) • No Artificial Colors • No Artificial Flavors

Beef

(50 009 1 - 1/1 lb)

Roasted Vege table (50 0111 - 1/1 lb)

BOGO! True Foundations™ Bases Offer valid through 12/31/2017.

Clam

(50 010 1 - 1/1 lb)

Chicken

(50 008 1 - 1/1 lb)

CULINARY CONCEPTS

spicing like an expert

Kyndra Hamblin, RD, LD

Martin Bros. Marketing Dietitian

The majority of meals would not be recognizable if we did not utilize the flavor of spices. It is of the utmost importance to explore spices and expand your knowledge of when and how to use them successfully.

Utilizing spices is especially important for food service in senior living facilities. Taste buds tend to decline as we age, so the more flavor we can give to seniors’ meals the better.

Spices are made from aromatic, dried buds, flowers, fruits, seeds, berries, barks and roots. They can add both flavor and antioxidants to foods and can play a vital role in weaning palates away from salt. Follow the tips and guidelines below, experiment and explore with a variety of spices, and soon you will be a spice expert in the kitchen!

Common spices and their complementary foods: • Allspice (472741): Has the taste of several spices together – pepper, clove and nutmeg. Can be used as both a savory and sweet complement. Commonly used with beef, baked squash, cooked beans and anything containing apples. A little allspice goes a long way.

• Cinnamon (472271, 472248, 472251): Can be found in sticks or ground and is sweet, spicy and extremely aromatic. Goes well with apples and other fruit, beef and chocolate as well as in curries and stews. Great for baking as well as flavoring teas and coffees.

• Ginger (472371): Can be found fresh in root form, ground or dried.

Hot, sweet and lemony. Works well in stir fry, marinades and baking as well as sprinkled on fruit salad or dusted over carrots, squash or sweet potatoes prior to roasting.

• Nutmeg (472391): Can be found whole or ground, and much like allspice, a little goes a long way. Nutmeg is strong and sweet and is often used with cheese sauces, quiches, sautéed spinach and other greens as well as a filler in pastries and sweets.

• Paprika (472481, 472491, 472001): It’s not just for that red color on deviled eggs! It is often used to “wake up” grain dishes, seafood and vegetable stews as well as to flavor hummus and dips. Paprika can be sweet, hot and smoky.

• Pepper (Featuring Whole - 472518): Comes in both peppercorn and ground forms. Use it to flavor pasta dishes, soups, stews, vegetables and more. Try a little on top of melon or peach slices for a spicy dessert.

Tips for incorporating spices: • Start by adding a little spice (1/4 tsp or so) to familiar foods and expand from there.

• Tasting a spice by itself will not give you a full flavor profile.

Try breaking a marshmallow in half, placing some of the spice on the sticky part and then tasting it. This will give you a much better idea of how that spice will affect a dish.

• Once you master the addition of one spice, you can graduate to combining several spices and come up with your own flavor combinations. More often than not, spices are actually grouped together to create the flavor in many recipes that we are accustomed to.

Tips for storing and replacing spices: • Store spices in a cool, dark cupboard away from direct heat, sunlight and moisture.

• Keep lids secure so containers are air tight.

• Pour a little of each stored spice out and observe the color. If the vibrant color has faded, so has the flavor.

• Perform a sniff test. If the aroma is not fragrant, it is time to replace the spice.

• Whole spices need to be replaced every 4 years.

• Ground spices need to be replaced every 2-3 years.

• Seasoning blends need to be replaced every 1-2 years.

• If your spice has a best buy date, follow that guideline.

• Don’t feel guilty tossing and replacing spices. It won’t do you any good trying to enhance flavor with an out-of-date spice.

RECIPE FEATURING SPICE

Paprika Pork Chops Category: Pork | Recipe #: 12731 | Serves: 24

MENU MANAGEMENT JUST GOT EASIER

TOP SEASONING Grill Mates® Montreal Steak® Seasoning

24 each

Boneless Pork Chop – 4 oz

1. Brown pork chops in vegetable oil.

(471181 – 1/29 oz)

1/2 cup

Vegetable Oil

2. Arrange pork chops in shallow steam table pan(s).

A robust blend featuring coarsely ground peppers and garlic. Creates a bold, savory flavor you can see. Use it to liven up steaks and other beef dishes, fresh vegetables, salads and much more.

1-1/2 cup

Onions, chopped

1/3 cup

Parsley Flakes

49.5 oz

Cream of Mushroom Soup

1 qt + 2 cup

Water

1 cup

Sour Cream

3 tsp

Paprika

3. Sprinkle onions and parsley overtop of the pork chops.

4. Blend soup, water, sour cream and paprika. Pour over pork chops.

5. Cover and bake at 325°F for 1 hour or until internal temperature reaches 145°F.

2017 ISSUE SIX

11

ONE THREE ingredient

ways

BBQ KILLER FRIES YIELD | 3-4 6 oz 2 oz

14 oz

BURNT ENDS (307500 – 4/2.5 LB) Diced beef brisket ready to eat.

Extremely flavorful. Perfect-sized pieces for anything from appetizers to basket meals and sandwiches.

3 slices

3 oz 2 oz 1 Tbsp

Boyles Burnt Ends (307500) Ventura Smokehouse 220™ Chipotle Honey Barbecue Sauce (632080) Lamb Weston Lamb’s Seasoned® Seashore-Style® Straight Cut Skin On Fries (963790), prepared Farmland Gold Medal Single Sliced Bacon – 14/18 (924600), cooked crisp, chopped Shredded Cheese Sour Cream C.H. Robinson Green Onions (361010), chopped

PREP | Thaw burnt ends and sauté over medium-high heat until start to crisp. Add barbecue sauce and continue to sauté 30-60 seconds. Layer up all the ingredients – fries, bacon, cheese, BBQ burnt ends, sour cream and onions. *Potential profits are based on average prices and serving sizes.

1 COST $6.13 SELL AT $15.99

POTENTIAL PROFIT* $9.86 12

1 I N G R E D I E N T • 3 WAYS

BBQ BURNT ENDS BASKET 6 oz 3 oz

5 oz

4 oz

Boyles Burnt Ends (307500) Ventura Smokehouse 220™ Smoked Black Pepper Barbecue Sauce (632090), divided Lamb Weston Lamb’s Seasoned® Wedge Cut Ranch Recipe Fries (960260), prepared Mrs. Gerry’s Extra Creamy Coleslaw (905315)

PREP | Thaw burnt ends and sauté over medium-high heat until start to crisp. Add half the barbecue sauce and continue to sauté 30-60 seconds. Serve with wedge cut fries, coleslaw and remaining barbecue sauce. *Potential profits are based on average prices and serving sizes.

COST $4.23 SELL AT $11.99

POTENTIAL PROFIT* $7.76

2 2017 ISSUE SIX

13

1 I N G R E D I E N T • 3 WAYS

BBQ BURNT ENDS SANDWICH 6 oz 2 oz

1 each 5 oz

1 each

Boyles Burnt Ends (307500) Ventura Smokehouse 220™ Smoked Black Pepper Barbecue Sauce (632090) Rotella’s Hinge Sliced Split Top Hoagie – 6-7 in (987000) Lamb Weston Sweet Things® Vanilla Sugar Seasoned Sweet Potato Fries (965210), prepared Heinz Pickle Spear (610110)

PREP | Thaw burnt ends and sauté over mediumhigh heat until start to crisp. Add barbecue sauce and continue to sauté 30-60 seconds. Toast hoagie. Fill hoagie with BBQ burnt ends. Serve with sweet potato fries and pickle.

3 COST $4.42 SELL AT $11.99

POTENTIAL PROFIT* $7.57

14

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

SENIOR LIVING

7 Factors for

Mary Sell, MPA, RDN, LD

Menu Planning Success

Martin Bros.

Menu Services Manager

Food service is a big deal for senior living facilities. Menus are amenities that seniors and their families evaluate as they choose a facility to call home, and many look forward to dining as a time to enjoy a great meal and good company. Here are some ways to ensure that your facility successfully plans your menus to attract residents and keep them delighted.

1. QUALITY MENU PROGRAM • Tested recipes designed for large-scale production.

• Comprehensive, detailed nutrition on 30 or more nutrients.

• Real-time cost analysis reporting and tools using the ingredients you actually purchase.

• Multiple tool and reporting functions.

• Many pre-planned menu options designed by dietitians.

• Simple and complete customization of menus and recipes.

2. VARIETY • Not everyone likes the same types of food, and everyone likes variety. Include a variety of options to please more palates.

• Menus must reflect the religious, cultural and ethnic needs of residents as well as their preferences and diets.

3. FOOD COST OPTIMIZATION • Use a menu program that 1) allows you to pick recipes and ingredients that optimize your dollar and 2) provides real food costs on the items you are purchasing.

• Work with a dietitian for ideas to enhance and optimize your menu based on your food cost goals.

4. EQUIPMENT • Consider your equipment when writing your menu.

Plan to use recipes and ingredients that work with your equipment. For instance, don’t plan for an entrée, potato side dish and dessert that all need to be in the oven at the same time if you don’t have enough oven space. Or, for example, don’t plan for too many ingredients that will need to come in frozen if you are limited on freezer space.

• Inventory and replenish small equipment as needed. Make sure staff have what they need to do their job effectively, i.e. sharp knives, un-pitted sheet pans, enough scoops of varying sizes and pans without carbon build-up.

6. REGULATORY COMPLIANCE • Know the local, state and federal menu regulations for your type of establishment.

• Use a menu program that allows you to generate the reporting information needed for regulatory compliance.

• Train your staff to prepare and follow the menus within compliance.

7. PLATE PRESENTATION • Add color and appeal to a bland-looking plate with a garnish.

• Include the garnish on the menu so staff don’t skip the garnish altogether or have to come up with a garnish idea on their own.

• Combine different colors and textures together on the plate.

Audit your menu to make sure you don’t have several soft, colorless items plated together, like creamed chicken over mashed potatoes with whipped cauliflower, for example.

• Use tableware and linens that add color and are clean, unchipped and inviting.

MENU MANAGEMENT JUST GOT EASIER

5. STAFFING LEVEL & ABILITY Pick recipes and ingredients that work with your staffing levels and abilities. If your evening cooks are all high school students, you may need to avoid entrées where a meat slicer is needed, for example. Or, for instance, if you are tightly staffed on weekends, you may want to plan the menu to include more convenience items instead of scratch.

Menu Planning for Success Webinar 1:30 - 2:30 PM

June

7

Mary Sell, MPA, RDN, LD; Renee Greiner, RD, LD

Join us and be inspired to create your best menu ever! Learn how regulations, ingredients, recipes, customer preferences, organizational goals, forecasting, purchasing, cost analysis, labor, equipment and more impact menu planning.

ENHANCE YOUR DINING OPERATION

IMPACT FINANCIAL GOALS

IMPROVE NUTRITION OF CLIENTELE

Ask your Martin Bros. representative for more information.

EQUI PM ENTA N D SUPPL I ES

5 StepS to M axiMize

Knife Performance

Natalea Koehn

Martin Bros. Equipment, Supply & Disposables Category Marketing Manager

In order to ensure the excellent performance of your knives, they must be cared for properly. Here are five key steps to keeping knives working perfectly for the long term:

1 2 3 4 5

Hand wash in mild to medium strength detergent and towel dry.

Do NOT place in automatic dishwashers.

(251560 – 1/each; 253560 – 1/3 pack)

Do NOT soak for long periods or submerge for cleaning.

For carbon steel – wash, rinse and dry immediately after use to prevent rusting.

Sharpen when dull.

Cooks Knife – 10 in (251640 – 1/each)

Scalloped/Serrated Cooks Knife – 10 in (251642 – 1/each)

Did You Know?

Sharpening

The edge of a knife has microscopic teeth called feathers, which do the cutting. With repetitive use, these feathers roll over, and the knife appears dull. A steel is used to realign the feathers and restore the blade’s sharpness. Eventually, feathers break off, and new ones need to be created. In this case, a diamond is used to remove steel from the blade and create a new edge. Watch a How-To Video on Knife Sharpening at knives.dexter1818.com/dexter/sharpening!

Check out our video to see how with the right knife, you can do ANYTHING! 16

Cooks Style Paring Knife – 3.25 in

http://www.youtube.com/martinbrosdist

Scalloped/Serrated Bread Knife – 8 in (253346 – 1/each)

Paring Knife – 3.5 in (250215 – 1/each)

Scalloped Paring Knife – 3.5 in (250240 – 1/each)

Money Saved.

Perfect Fit. Exact Fit for Bronco™ & TrimLine™ Containers Example: Most people buy a 55 gallon can liner (36x58 inch) to fit their 44 gallon Bronco™ in order to get it around the container opening. If you were to purchase the 44 gallon Tru-Fit can liner (37x50 inch) to properly fit your 44 gallon Bronco™, you would be saving 8 inches of plastic in the length of the bag. This adds up to significant cost savings...as well as saving on landfill waste and thus being more environmentally friendly!

Bronco™

32 gallon – Gray (210090) 44 gallon – Gray (210390) Dolly – Black (210100)

Tru-Fit Can Liners High Density Liners 23 gallon TrimLine™

29x44 inch

14 mic

Clear

094754

250 ct

32 gallon Bronco™

33x46 inch

16 mic

Clear

028980

200 ct

44 gallon Bronco™

37x52 inch

16 mic

Clear

028950

200 ct

Low Density Liners

(Recommended for disposal of waste with sharp or jagged edges.)

23 gallon TrimLine™

28.5x43 inch

.7 mil

White

028740

200 ct

32 gallon Bronco™

33x45 inch

1 mil

Black

028970

200 ct

44 gallon Bronco™

37x50 inch

1 mil

Black

028940

100 ct

44 gallon Bronco™

37x50 inch

1.3 mil

Black

028900

100 ct

Check out our video to see how to stop fighting your can liners! http://www.youtube.com/martinbrosdist

TrimLine™

23 gallon – Beige (262047) Swing Top Lid – Beige (210440)

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.

Restaurant

Healthcare

C-Store

School

August 16

June 7

July 12

Menu Planning for Success

Dining with Dignity: Practical Approaches for People Living with Dementia

Understanding the “Its” on Your Cleaning Schedule

July

WEBINARS

EVENTS

Culinary Short Course 25-26

Nursing

Richland Center, WI

Master culinary techniques necessary for success in the senior living/healthcare industry. This two-day course is hands on and competency based. Learn how to apply made-to-order, restaurant-style and action-station dining.

Practice batch cooking, explore garnishing and flavoring…and more.

Management Fixer Upper Lunch & Learn Aug

2

Omaha, NE

Aug

17

Waupaca, WI

Jump into five management flops showcasing resident complaints, poor customer service, lack of cooking knowledge, conflicts between departments and decreased motivation…and learn about the tools - professionalism, personal development, engagement, teamwork and marketing - that can renovate them.

ServSafe Course Sept

16

Waterloo, IA

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

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

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