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FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2018 Issue Two | February | martinbros.com

Shrimp Tacos page 4

Salmon Sliders page 5

St. Pat’s Ideas page 9

Saucin’ Up Shrimp page 15


#MBMustHaves PAGE 2

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Custom Culinary Master’s Touch® Clam Base (500031)

King & Prince Mrs. Friday’s® Twisted Calamari (938770)

McCormick Lemon & Pepper Seasoning Salt (472701)

Kraft Heinz Seafood Bisque (946010)

PAGE 4

McCain Brew City® Beer Battered Thick Cut Onion Rings

PAGE 5

Mrs. Gerry’s Extra Creamy Coleslaw

High Liner Icelandic® Redhook® Ale Battered Round Tail-Off Shrimp

(905315)

(961278)

(962020)

(999780)

(924300)

PAGE 5

Lamb Weston Stealth® Thin Cut Fries

Baker Boy Brioche Slider Buns

PAGE 8

McCormick Grill Mates® Montreal Steak® Seasoning

McCormick Grill Mates® Montreal Chicken® Seasoning (472761)

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

(471181)

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PAGE 11

PAGE 13 NE W !

Lamb Weston Oven Roasted Potato Medley (992570)

NE W !

Lamb Weston Tater Puffs®

Louisa Gluten Free Cheese Ravioli

Rich’s Plant Based Cooking Crème

(960750)

(955760)

(967760)

PAGE 14 NE W !

NE W !

NE W !

NE W !

Jennie-O All Natural Premium Dark Turkey Burger (967840)

Norpac Flav-R-Pac® Asian Ancient Grains Blend (955430)

Hormel Café H® Mediterranean Chicken (955910)

Hormel Café H® Korean Beef BBQ

PAGE 15

PAGE 16

PAGE 17

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King & Prince Mrs. Friday’s® Sauce Ready Tail-Off Shrimp (922380)

Lola’s Original Fine Hot Sauce

Hormel House of Tsang® Peanut Sauce (562040)

(552190)

(955900)

Baker Boy Mini Cake Donuts with Whole Grain & Cinnamon Sugar (908660)


EXECUTIVE VICE PRESIDENT Diane Chandler

MEDICAL SUPPLIES SPECIALIST Becky Miller

VICE PRESIDENT OF MERCHANDISING Jennifer Meinders

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

MARTIN BROS. DISTRIBUTING

MARKETING MANAGER Angie Dark

Seafood season has sprung! With Lent upon us and lasting through the end of March, we’ll add to our January ideas of Cajun Brown Sugar Sockeye Salmon, the Fisherman Delight Sandwich, Seared Tuna, Zesty Orange Coconut Shrimp and Hot Smoked Salmon recipes. From a House Special Clam Chowder to Thai Shrimp Pasta, take a look through this issue for some fantastic new ideas to add to your Lent specials or to your permanent seafood menu!

VENDOR MARKETING COORDINATOR Krystle Kettman

Krystle Kettman

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

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 Rob Swiatly, Jeff Sadler, Trent Phillips, Bill Pendry, C. Allyn Slack PHOTOGRAPHY Rob Swiatly VIDEOGRAPHY C. Allyn Slack INTERACTIVE DESIGN SPECIALIST Bill Pendry

Potential profits are based on average prices and serving sizes. Martin Bros. reserves the right to correct all printing errors.

CULINARY CONCEPTS

Seafood & St. Patrick’s Day Specials

HOT DISH!

11

ONE INGREDIENT THREE WAYS

15

SENIOR LIVING

18

SCHOOLS

20

February Specials, Rebates & New Items

Irish Egg Rolls & More for St. Pat’s

9

Sauce-Ready Shrimp

Assessments & Competencies Generating Revenue from Your Dining Program

Seafood Specials

2

Cuban Totchos Special

11

Sauce-Ready Shrimp Three Ways

15

2

Breakfast Anywhere

Generating Revenue from Senior Living Dining

19


HOUSE SPECIAL CLAM CHOWDER YIELD | 14 (8 OZ)

S p e c i a l s

Great for Lent - Wednesday, February 14 Thru Thursday, March 29

2 each � Capital City Medium Yellow Onions (361077), peeled, diced 4 each � Wholesale Celery Stalks (360445), tops removed, diced 1 each � Wholesale Peeled Garlic Clove (380540), minced 1/4 cup � White Wine 6 cups � Water 3 each � Wholesale Medium-Large Red Potatoes (361560), peeled, diced 1 Tbsp � Custom Culinary Master’s Touch® Clam Base (500031) 3 Tbsp � Custom Culinary Master’s Touch® Chicken Base (501610) 1 lb � PanaPesca Baby Clam Meat & Juice (927810) 1 qt � Anchor Chef’s Heavy Cream (929770) As needed � Kosher Salt (473160) As needed � McCormick Ground White Pepper (472561) 1 cup � Flour 1 cup + 2 Tbsp � Anchor Pure New Zealand Unsalted Butter (929750) PREP | Create a roux by melting 1 cup of butter in a sauce pan and adding the flour, mixing well until blended. Cook on low for an additional 10 minutes. Set aside.

Featuring MASTER’S TOUCH® CLAM BASE (500031 – 1/1 LB)

GROUND WHITE PEPPER (472561 – 1/18 OZ)

Sauté onions, celery and garlic in 2 tablespoons butter. Add wine and continue to cook until wine is reduced. Add water and potatoes. Cook until potatoes are soft. Add clam base, chicken base and as much roux as needed for desired thickness. Add clam meat and juice along with cream. Also add more roux if needed. Season with salt and white pepper to taste.

COST $9.89 SELL AT $24.99

POTENTIAL PROFIT* $15.10

HEAR ABOUT ON-TREND CENTER-OF-THE-PLATE IDEAS, LENT & VALENTINE’S DAY! From Martin Bros. Marketing Senior Editor, Krystle Kettman, and Martin Bros. Culinary Manager, Doug Voss

New Podcasts Monthly

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


CULINARY CONCEPTS

LEMON PEPPER CALAMARI APPETIZER MRS. FRIDAY’S® TWISTED CALAMARI (938770 – 2/6 LB) A fun twist! Serve 6 ounces.

LEMON & PEPPER SEASONING SALT (472701 – 1/28 OZ) Combines fresh lemon peel, course pepper and salt to create a distinctive taste.

Serve with chopp ed parsley and lemon slices.

COST $2.87 SELL AT $8.99

POTENTIAL PROFIT* $6.12

CALAMARI WRAP WITH SEAFOOD BISQUE MRS. FRIDAY’S® TWISTED CALAMARI (938770 – 2/6 LB) Serve 4 ounces.

FRESCADOS™ TORTILLA – 10 IN (951710 – 12/12 each) A unique, shelf-stable formula offers the same great-tasting, quality tortilla without requiring freezing in the handling process and offering re-sealable packages.

SEAWEED SALAD (371630 – 1/4.41 LB) Serve 3 ounces.

SEAFOOD BISQUE (946010 – 4/4 LB)

ected, place in ir d s a ri a m la ca Cook ith seaweed w p to , a ill rt to f middle o Serve with . lf a h in t cu d n salad, roll a lemon wedge. d n a e u q is b d seafoo

A ready-to-heat, frozen soup featuring red rock crab, bay scallops, shrimp and sole ,

simmered with mirepoix vegetables and select spices in a rich veloute embellished with sweet cream, amontillado sherry and snipped chives. Serve 7 ounces.

LEMONS (376111 – 1/14 CT) Serve 1 wedge.

COST $4.99 SELL AT $13.99

POTENTIAL PROFIT* $9.00 2018 ISSUE TWO

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CULINARY CONCEPTS

Bar Basket Combo

COST $7.56 SELL AT $18.99

POTENTIAL PROFIT* $11.43

WESTERN STYLE BATTERED COD – 3 OZ (921290 – 53/3 OZ) Serve 2 pieces.

ICELANDIC® REDHOOK® ALE BATTERED ROUND TAIL-OFF SHRIMP (924300 – 4/2.5 LB) Serve 3 ounces.

MRS. FRIDAY’S® TWISTED CALAMARI (938770 – 2/6 LB) Serve 3 ounces.

BREW CITY® BEER BATTERED THICK CUT ONION RINGS (961278 – 6/2.5 LB) Serve 4 ounces.

EXTRA CREAMY COLESLAW (905315 – 2/11 LB)

mon wedge, le a h it w e rv e S ktail sauce. c o c d n a e c u sa tartar

Serve 4 ounces.

R E BAT

E

Every Bite Better Rebate

Get up to $500, or donate it to Feeding America! High Liner is also donating $5 per case to Feeding America. $5 per case rebate. Minimum total cases 5. Offer valid through 5/31/2018. Ask your Martin Bros. representative for more information.

RED HOOK SHRIMP TACOS ICELANDIC® REDHOOK® ALE BATTERED ROUND TAIL-OFF SHRIMP (924300 – 4/2.5 LB) Serve 2 ounces per taco.

COST $4.99 SELL AT $13.99

POTENTIAL PROFIT* $9.00

4

mp, shredded ri sh h it w o c ta Serve each nd cilantro. a es to a m to ed cabbage, dic d tartar sauce an , es g ed w e m li Add the side. n o e c u sa il ta k c co


CULINARY CONCEPTS

COST $5.34 SELL AT $13.99

POTENTIAL PROFIT* $8.65

SALMON SLIDERS 1-1/2 each � Trident Keta Salmon – 4 oz (954960) As needed � Ken’s Balsamic Fig Glaze (372780) 3 each � Baker Boy Brioche Slider Buns (999780) 4-1/2 oz � Fish Guys Seaweed Salad (371630) PREP | Cut salmon portions in half and grill to desired temperature, brushing with glaze as they cook. Toast buns. Build sliders on buns with glazed salmon topped with seaweed salad.

KETA SALMON – 4 OZ (954960 – 1/10 LB) Keta Salmon are popular because they combine economy, excellent texture, attractive orange-pink color and delicate flavor. They are known for their firm pink flesh and moderate fat content, which results in their mild flavor.

CRISPANKO™ BREADED COD FILLET 2.5-3.5 OZ (954920 – 1/10 LB) Serve 3 pieces.

STEALTH® THIN CUT FRIES 5/16 IN (962020 – 6/5 LB) Serve 5 ounces.

GRILL MATES® MONTREAL STEAK® SEASONING (471181 – 1/29 OZ)

s p i h C n Fish ‘

A robust blend of coarsely ground peppers, garlic and spices that create a bold, savory flavor you can see.

COST $4.01 SELL AT $11.99

Serve with a le mon wedge and tartar sau ce.

POTENTIAL PROFIT* $7.98

2018 ISSUE TWO

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CULINARY CONCEPTS

TUNA BURGER MELT

COST $4.29 SELL AT $11.99

POTENTIAL PROFIT* $7.70

1 each � Tuna Burger (see recipe) 2 each � Rotella’s Sourdough Vienna Bread Slices (988090) As needed � Anchor Pure New Zealand Unsalted Butter (929750) 1 each � Land O’ Lakes Mild Cheddar Cheese Slice (900000) 1 each � Roth Käse Swiss Cheese Slice (901880) 2 each � Bix Tomato Slices (348109) 3 oz � Fish Guys Seaweed Salad (371630) PREP | Butter one side of each bread slice and place buttered sides down on grill. Add one cheese slice to each side. Add tomato slices. Add burger. Put sandwich together. Slice. Serve with side of seaweed salad.

TUNA BURGER YIELD: 3

1 lb � Fish Guys Ground Tuna (374230) 2 each � Sparboe Farms Grade A Large Eggs (380130) 1 cup � Sugar Foods Breadcrumbs (415638) 1/2 tsp � Kosher Salt (473160) 1/2 tsp � McCormick Table Grind Black Pepper (472538) 1 Tbsp � McCormick Lawry’s® Chili, Cumin & Garlic Santa Fe Style Seasoning (473231) 1 tsp � Wholesale Lemon Zest (376111) PREP | Mix ingredients together and chill for at least half an hour. Form into patties and grill until done.

SEE HOW TO MAKE THIS RECIPE! VIEW OUR NEW, QUICK AND FUN STEP-BY-STEP VIDEO

YOUTUBE.COM/MARTINBROSDIST


CULINARY CONCEPTS

CRAB STUFFED TROUT YIELD: 7

7 each � Clear Spring Butterfly Trout Fillet – 8 oz (921050) As needed � Roland Pomace Olive Oil (620390) 1 can � The Fish Guys Blue Special Crab Meat (371890) 1 cup � Monterey Large Mushrooms (360925), chopped, sautéed 1/4 cup � Capital City Red Bell Pepper (361251), chopped, sautéed 1/2 cup � Sugar Foods Breadcrumbs (415638) 2 Tbsp � C.H. Robinson Parsley (361160), chopped 1 tsp � Wholesale Lemon Zest (376111) 1 each � Wholesale Lemon (376111), squeezed As needed � Kosher Salt (473160) As needed � McCormick Table Grind Black Pepper (472538) PREP | Preheat oven to 375°F. Brush trout with olive oil. Mix together remaining ingredients to make crab stuffing; set aside. Top trout with crab stuffing. Bake until trout is cooked and stuffing is hot, approximately 8-12 minutes.

ROASTED TOMATOES YIELD: 4

1 lb � Capital City Roma Tomatoes (362025), cut into wedges 2 oz � Roland Pomace Olive Oil (620390) 2 oz � Roland Balsamic Vinegar of Modena (600880) 1 Tbsp � Wholesale Minced Garlic (391020) As needed � Kosher Salt (473160) As needed � McCormick Table Grind Black Pepper (472538) As needed � C.H. Robinson Parsley (361160), chopped As needed � Shullsburg Italia™ Shredded Parmesan Cheese (900190) PREP | Preheat oven to 375°F. Toss tomatoes, oil, vinegar, garlic, salt and pepper together. Roast for approximately 10-14 minutes. Garnish with parsley and shredded parmesan cheese.

WILD RICE BLEND 1/2 cup � Uncle Ben’s Long Grain & Wild Rice (460630) PREP | Prepare rice as directed. PLATING | Plate Crab Stuffed Trout and top each with 2 ounces beurre blanc sauce. Serve with Roasted Tomatoes and Wild Rice Blend. Garnish with lemon zest, if desired.

COST $7.80 SELL AT $24.99

POTENTIAL

PROFIT $17.19

2018 ISSUE TWO

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CULINARY CONCEPTS

SHRIMP & CHICKEN DINNER 1 each � Wayne Farms Platinum Harvest® Boneless Skinless Chicken Breast – 6 oz (977470) As needed � McCormick Grill Mates® Montreal Chicken® Seasoning (472761) 3 each � Tampa Maid Golden Breaded Butterfly Shrimp – 16/20 ct (923130) 4 oz � Norpac Flav-R-Pac® Connoisseur Collection™ Chalet Garlic Butter Vegetables (962590) 5 oz � Lamb Weston Oven Roasted Potato Medley (992570)

d n a p m i r Sh l a i c e p S Chicken

PREP | Season chicken breast with Montreal chicken seasoning and grill until internal temperature reaches 165°F. Cook shrimp, vegetables and potato medley as directed. Serve shrimp on top of lettuce and with a side of cocktail sauce and a lemon wedge, if desired.

Did You Know?

The specification on the Oven Roasted Potato Medley from Lamb Weston allows for some changes to the blend ratios to accommodate years of differing rose and purple potato yields. Lamb Weston has seen strong yields for both rose and purple varieties and, consequently, they will be raising the proportions of these varieties in the medley. You will likely notice more purple and rose dices and fewer yellow ones in the product by April.

COST $4.28 SELL AT $12.99

POTENTIAL PROFIT* $8.71


CULINARY CONCEPTS

Take ever-popular Reuben ingredients – Corned Beef, Sauerkraut, Swiss Cheese and Thousand Island –and top Nachos and Flatbreads or stuff Potatoes and Tacos…or create a whole new spin with this Irish Egg Rolls with Mustard Mayo recipe!

Irish Tacos IRISH EGG ROLLS 12 each � Wholesale Egg Roll Wrappers (360790) 1 lb � Bix Shredded Cabbage (380268) 1 each � Summertime Potato Small Red Potato, finely diced (361975 or 361970) 2 Tbsp � McCain Grabitizers Diced Onion (961368) 8 oz � Hormel Bread Ready® Corned Beef, chopped (921010) 4 oz � Shredded Swiss Cheese, diced (903768) 2-3 Tbsp � Ventura Classic Gourmet Bistro Thousand Island Dressing (630658)

& more at e p ci re is th d in F recipes martinbros.com/

Reuben Stuffed Potato

Irish Reuben Nachos

Reuben Flatbread MUSTARD MAYO 1 cup � Ventura Classic Gourmet Extra Heavy Mayonnaise (631390) 1/4 cup � Kraft Heinz Grey Poupon Classic Dijon Mustard (560170) 1/2 tsp � McCormick Dill Weed (472301) PREP | Mix ingredients. Serve as a dipping sauce with the egg rolls.

PREP | In pan with oil, sauté cabbage, potato and onion. Cook until cabbage is almost translucent. Remove from heat. Add corned beef, Swiss cheese and Thousand Island. Divide mixture to fill and roll each egg roll wrapper. Seal ends with water. Deep fry at 350°F until golden brown.

2018 ISSUE TWO

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Performance Driven.

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICE YOU DESERVE

Delivering the brands you know and love.

Innovative ways for you to place mobile orders, analyze profits and stay connected with your customers.

Value-added tools and legendary customer service.

Creating profitable businesses for our customers is our passion. For over 75 years we have devoted our business to helping our customers grow their operations. We establish solid partnerships with our customers from day one. That partnership guides every decision we make. We are a customer-centric, family and employee-owned operation with a strong mission to serve our customers with innovative solutions and superior performance by delivering the products, tools and service necessary to help you succeed.

Culinary Expertise

Menu Management

Educational Events

Nutritional Guidance

Visit www.martinbros.com to discover the Martin Bros. difference!

Save

Oh, go on then

up to

$500

on select seasonal desserts†

Serve dessert with a little spirit with Bistro Collection® Baileys® Cheesecake. Carefully baked, hand-finished and pre-sliced for sweet simplicity — now guests can have their drink and eat it, too. Contact your Martin Bros. Sales Rep for more information.

Bistro Collection® Baileys® Cheesecake 956010

© 2018 The Baileys word and associated logos are trademarks of R & A Bailey & Co. and are used under license. All other trademarks are owned by Tyson Foods, Inc. or its subsidiaries.

Select SKUs only. See Spring Desserts Promotional Offer valid 2/1/18 - 5/31/18


FEBRUARY SPECIALS, REBATES & NEW ITEMS Pricing valid through March 2, 2018

Puff Up Your Profits with Tots! • Tots are growing faster than the overall potato category. • Adults are driving tot growth. • Tots have a $1 higher average operator price than fries, meaning higher operator profits. Source: Lamb Weston, NPD Group, SupplyTrack 12mo. Through Aug 2017, Datassential 2017

Tater Puffs® (960750 – 6/5 lb)

$42.99

Cuban Totchos

LENTEN SPECIALS Mazina® Pressed Tortilla – 6 in (953510 – 24/12 ct) Crafted from a proprietary blend of wheat flour and Maseca® corn flour, offering a distinctive artisan look, excellent flavor and the flexibility of flour tortillas. The best of flour and corn tortillas combined into one versatile option for frying or any application that requires rolling and folding. $26.99

FPI North Atlantic Cod Loins – 4 oz (929390 – 1/10 lb) Premium wild caught North Atlantic cod has a deliciously mild flavor and flaky texture that’s perfect for any recipe. $47.99 Gold Medal ™ Mixes

Classic Gourmet ® Select Sauces

Buttermilk Biscuit (401630 – 6/5 lb) $40.59

Cocktail Sauce (560221 – 1/1 gal) $10.59

Corn Muffin (402390 – 6/5 lb) $62.99

Tartar Sauce (630060 – 4/1 gal) $40.59

Variety Muffin (402620 – 6/5 lb) $64.99

NEW ITEM SPECIALS

NE W

NE W Red Label® NAE Golden Crispy Select Cut Dark Meat Chicken Filet – Fully Cooked – 3.5 oz (967880 – 1/10 lb)

Parmesan Crusted Pork Chop (955840 – 32/4 oz)

$3.69/lb

$29.94

CLOSEOUT SPECIALS Chef-Ready Cuts Sliced Bananas (965740 – 2/5 lb)

$17.99

ITTIBITZ® ICE CREAM PELLET CUPS Cookies ‘n Cream (302750 – 12/2.9 oz)

$32.99

Vanilla flavored ice cream pellets with cookie pieces. $11.89

Vanilla Big Swirls™ Cone Novelty

Vanilla flavored ice cream pellets with chocolate chip cookie dough pieces. $11.89

LW Private Reserve® Regular Cut Skin-On Fries – 1/2 in (964980 – 6/5 lb)

Chocolate Chip Cookie Dough (302760 – 12/2.9 oz)

(307960 – 1/2 dozen)

$18.99

2018 ISSUE TWO

11


HOT DISH!

REBATES UP TO $1,450!

UP TO $1,500!

$4/CASE!

Breakfast Boom Rebates

Swiss Miss® Hot Cocoa Mix (572490, 572500) Rebate

Trivers™ Half Naked Cheese Curds (906830, 907758, 909720) Rebate

UP TO $250!

UP TO $500!

UP TO $500!

Whitey’s™ Chili (908630) Rebate

New Items (967880) Rebate

Spring Desserts Promo

UP TO $100

UP TO $50

UP TO $500!

$5/CASE!

Redstone Canyon® Fries Rebate

Extra Crispy Coated Fries (907240) Rebate

UP TO $8/CASE

Gold Medal Mixes Rebate ™

Offers valid through 4/1/2018.

UP TO $7/CASE

Pillsbury™ Biscuits Rebate

Offer valid through 2/28/2018.

Offer valid through 3/10/2018.

UP TO $6/CASE

Pillsbury™ Frozen Baked Goods Rebate Offers valid through 2/28/2018.

Offer valid through 3/31/2018.

Offer valid through 6/30/2018.

Offer valid through 6/30/2018.

Offer valid through 5/30/2018.

Gravies Rebate

Offer valid through 6/30/2018.

Chicken Rebate

Offer valid through 4/30/2018.

Offer valid through 2/28/2018.

FREE CASE REBATES FREE CASES!

BOGO!

NE W

BOGO!

NE W Seasoned Tots Rebate

NE W Premium Beverage Syrups Rebate

Craft Beer Battered Cod (955940) Rebate

(955970, 955980, 955990)

Offer valid through 6/30/2018.

10 Varieties Now Available!

Offer valid through 12/31/2018.

Offer valid through 4/30/2018.

FREE CASE!

FIRST CASE REBATE!

Golden Dipt ® Buttery Cracker Breadcrumb (416460) Rebate

Premium Blend BBQ Sauce (561930)

UP TO 50 CASES!

UP TO 50 CASES!

Savings Are Yours Love Pollock Rebate

Every Bite Better Rebate

Offer valid through 4/30/2018.

Offer valid through 5/31/2018.

NE W

Offer valid through 12/31/2018.

Offer valid through 5/31/2018.

LENT REBATES

$5 per case.

$5 per case.

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

12


HOT DISH!

NEW ITEMS Plant Based Cooking Crème (967760 – 4/8 lb)

A vegan dairy replacement for soups, sauces, dressings, desserts and more.

Annie’s™ Organic Cheddar Bunnies™ (741400 – 100/.75 oz) SUS Organic wheat bunnies. Whole grain equivalent product. Certified Organic and includes no artificial flavors, synthetic colors or synthetic preservatives.

Pillsbury™ Whole Grain French Bread (967590 – 96/1.8 oz) Pre-sliced French bread. 2 oz. eq grain. Meets USDA Whole Grain-Rich Criteria. Whole Wheat - First Ingredient. Serve with hot or cold sandwich fillings to add variety to your menu. No artificial flavors or colors from artificial sources. Frozen. Bulk.

Gluten Free Cheese Ravioli (955760 – 2/5 lb) Pasta made with rice flour and eggs then filled with a flavorful blend of Fontina, Asiago, Parmesan and Imported Romano cheeses.

Diced Chicken Thigh – Fully Cooked (967910 – 2/5 lb) Whole muscle, grilled, boneless, skinless, 1x1 inch diced chicken thigh meat. IQF for exact portion control. Ideal for wok or high-heat cooking.

Filled Shortbread Cookie Doughs Delicious all-butter shortbread cookies filled with sweet centers made with only real, premium ingredients. Stickers packed in the case to offer convenient merchandizing support. Raspberry (967720 – 90/1.5 oz) Apricot (967740 – 90/1.5 oz) Dark Chocolate (967730 – 90/1.5 oz)

Hashtag Shaped Yeast Raised Donuts (967660 – 60/2 oz)

Churro Donuts with Cinnamon Sugar Packets (967670 – 96/2.34 oz)

BAVARIAN BAKERY® Sea Salt & Cracked Pepper BREAD & PRETZEL MIDDLES WITH TASTY FILLINGS Beer Cheese Pretzel Bites (967570 – 184/1 oz)

Stick (956030 – 72/2.4 oz) Bun (956040 – 42/4 oz)

Cheddar Cheese Topped Soft Pretzel Bun (956050 – 84/3 oz)

5 Cheese Bread Bites (967580 – 184/1 oz)

Pillsbury™ Whole Grain Biscuit Dough (967680 – 210/1.25 oz) Mini whole grain biscuit in preportioned, easy-to-use, freezerto-oven format. Formulated to produce light and fluffy biscuits every time. 1 oz. eq grain.

Lucky Leaf Pub Style Beer Cheese Sauce (431160 – 3/#10) ®

Beef Tender (903030 – 15/5 lb up) Choice Beef Strap Off Bottom Flat (955870 – 4/14 lb ave)

NEW SIZE! Tender & Juicy Beef Patty – 5X1 (955720 – 50/3.2 oz) Deliciously seasoned burgers with a moist, tender texture made from quality beef and a special au jus.

Choice Beef Flat Iron Chuck Filet (955880 – 12/piece)

Natural Choice® Pecanwood Smoked Ham (999228 – 2/4 lb ave) Whole muscle ham that’s all natural and uncured. Made from the flank for an artisanal shape. Smoked with pecanwood chips for attention-getting flavor. Made with no artificial ingredients and minimally processed. No MSG, gluten free and no nitrate or nitrite added.

One Compartment Clear Hinged Plastic Containers 5x5 (857198 - 4/125 ct) 6x6 (857248 - 4/125 ct) 8x8 (857258 - 2/125 ct) 9x9 (827308 - 2/100 ct) 9x5x3 (857228 - 2/125 ct)

2018 ISSUE TWO

13


HOT DISH!

HAWAIIAN TERIYAKI TURKEY BURGER Served With Asian Ancient Grains & Veggie Blend A juicy turkey burger topped with teriyaki sauce, pineapple and Swiss cheese served with an Asian ancient grains and vegetable blend.

NE W All Natural Premium Dark Turkey Burger (967840 – 30/5.33 oz)

$32.99

NE W Flav-R-Pac® Asian Ancient

Grains Blend (955430 – 12/1 lb) A hearty mixture of quinoa, edamame, diced carrots, diced red peppers and diced onion. *Red cabbage added along with an Asian dressing. $35.99

MEDITERRANEAN CHICKEN COUSCOUS BOWL Mediterranean chicken with couscous, Israeli salad and hot sauce, tzatziki sauce, olives, scallions and chickpeas.

NE W

FEATURING Mediterranean Chicken (955910 – 2/5 lb ave)

$4.30/lb

NE W

ALSO AVAILABLE Korean Beef BBQ (955900 – 3/4 lb ave)

$5.49/lb

$10/CASE REBATE! Minimum total rebate $100. Maximum total rebate $250. Offer valid through 6/30/2018.

Ask your Martin Bros. representative for more information.

14


ITALIAN PARMESAN SHRIMP APPETIZER 6 oz � King & Prince Mrs. Friday’s® Sauce Ready Tail-Off Shrimp – 44/62 ct (922380) As needed � McCormick Garlic Powder (472341) As needed � McCormick Table Grind Black Pepper (472538)

THIS MONTH’S INGREDIENT MRS. FRIDAY’S® SAUCE READY TAIL-OFF SHRIMP 44/62 CT (922380 – 4/2.5 LB)

1 oz � Schreiber Grated Parmesan Cheese (430201) As needed � Shullsburg Italia™ Shredded Parmesan Cheese (900190) 2 oz � Kraft Heinz Seafood Cocktail Sauce (550740) PREP | Cook shrimp as directed. In a bowl, immediately toss shrimp with garlic power, black pepper and grated parmesan cheese. Serve topped with shredded parmesan cheese and with a side of cocktail sauce.

1 COST $2.85 SELL AT $8.99

POTENTIAL

PROFIT $6.14

2018 ISSUE TWO

15


1 I N G R E D I E N T • 3 WAYS

2

SHRIMP PO’ BOY 1 each � Vie de France French Mini Alpine Loaf (992590) 5 oz � King & Prince Mrs. Friday’s® Sauce Ready Tail-Off Shrimp – 44/62 ct (922380) 1 oz � Bix Shredded Lettuce (360738) 2 oz � Bix Diced Tomato (380248) 6-8 each � Bay Valley My Hometown® Hamburger Dill Slices (610380) PREP | Toast roll in oven as directed. Carve out the center of the roll. Cook shrimp as directed. Build sandwich.

LOLA’S MAYO YIELD | 8 24 oz � Ventura Classic Gourmet® Real Mayonnaise (631381) 2-4 oz � Lola’s Original Fine Hot Sauce (552190) PREP | Mix mayonnaise and hot sauce together. Drizzle an ounce over the shrimp on the po’ boy and serve 2 ounces on the side.

TRIANGLE BROWNS 3 each � Lamb Weston Lamb’s Supreme® Tri-Patties (960830) PREP | Cook as directed.

COST $3.99 SELL AT $11.99

POTENTIAL

PROFIT $8.00

16


1 I N G R E D I E N T • 3 WAYS

THAI SHRIMP PASTA 4 oz � King & Prince Mrs. Friday’s® Sauce Ready Tail-Off Shrimp – 44/62 ct (922380) 6 oz � AIPC R&F® Spaghetti (480780) 4 oz � Hormel House of Tsang® Peanut Sauce (562040) 2 oz � Bix Shredded Cabbage Blend (380268) 1 Tbsp � C.H. Robinson Cilantro (360490), chopped 2 each � Baker Boy Garlic Toast (989150) PREP | Cook shrimp and spaghetti as directed. In a bowl, toss shrimp and spaghetti with peanut sauce; plate. Top with cabbage blend and chopped cilantro. Serve with garlic toast.

3

COST $3.22 SELL AT $9.99

POTENTIAL

PROFIT $6.77

TAKE ONE INGREDIENT AND BRING IT TO THREE MENU ITEMS! VIEW OUR NEW, QUICK AND FUN VIDEO YOUTUBE.COM/MARTINBROSDIST 2018 ISSUE TWO

17


SENIOR LIVING

Facility Assessments Staff Competencies The recent Requirements of Participation revision by the Centers for Medicare & Medicaid Services (CMS) included many substantial changes. One of the most recent of these changes to be implemented was the need for a Facility Assessment with Staff Competencies.

Erika Kramer, LNHA Martin Bros. Healthcare Market Developer

The purpose of the Facility Assessment is to have a document that demonstrates that you know your community, your residents and your needs. The assessment is also meant to certify that you have the equipment, resources and training to meet those needs. Once again, CMS is mandating that you prove you are doing things right. A focus for the surveyors as they come in and interpret these regulations will be on whether or not a community has sufficient staffing as well as ensuring that staff are competent to provide the care that the community and its residents need.

Surveyors will be watching and asking questions to make sure staff know correct answers and do the right thing. They will then be focusing on documentation if there is a wrong answer. One thing to consider when determining if you are meeting staff competencies is if and how you are proving that you are training your staff and continuing to educate them. Some things to consider implementing include:

As cited in the State Operations Manual Appendix PP for Phase 2 F-Tag Revisions and Related Issues: 4 Determination of Staff Competencies As required under §483.70(e) (F838), the facility’s assessment must include an evaluation of staff competencies that are necessary to provide the level and types of care needed for the resident population. The facility must have a process for evaluating these competencies.

1) 2) 3)

Documenting the different competencies you are training your staff on.

4) 5)

Proof of what your training and education include.

Documenting the dates that your staff pass your competencies. Documenting what dates you will be reeducating your staff if they don’t pass your competencies. Ongoing training to help staff succeed during surveyors’ observations and questioning.

Anything that you can do to benefit your Facility Assessment will help during surveys as well as help your facility provide the best care to your residents.

Food & Nutrition Services Competencies Worksheet A GREAT RESOURCE TO HELP WITH FACILITY ASSESSMENT! Print one per employee and have a checklist of competencies that can be individually checked off and dated. This document can demonstrate your staff competencies and also includes resources for each competency that can be used for further education.

This worksheet is available on www.MartinsMart.com under the Tools tab as part of the Dietary 101 Orientation Kit.

ADDITIONAL INFORMATION

If you have any questions or would like more information, please contact your Martin Bros. representative or Erika Kramer, LNHA, at ekramer@martinbros.com.

18


SENIOR LIVING

Senior living communities are facing many challenges, from staffing shortages to decreasing reimbursements from government programs. Therefore, communities continue to look for ways to increase revenue and become more profitable. One way to do this is to look into generating added revenue by creating additional types of dining programs. Senior living communities have a large advantage when starting new dining programs, because many of the necessities are already in place. For restaurants starting out, they have several expenses that need to be paid in order to get off the ground. These expenses include securing a property, purchasing large equipment and hiring staff, for example. Senior living communities, however, are different. They can utilize things like the space, equipment and staff they already have in place to implement additional dining programs without incurring large expenses.

Revenue Generating Dining Program Ideas: Employee Meal Program: Several locations may already have an employee meal program, but now is your opportunity to revisit what that program looks like and how successful it is. Data has shown that increasing the quality and offerings of employee meal programs has added staff satisfaction while bringing in additional revenue for the location. Ideas like “Taco Tuesday” and “Pizza by the Slice” can keep staff from leaving your campus and encourage them to spend money inside your community rather than at other establishments close by.

DIETITIANPICK OF THE MONTH

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

Creamy Lemon Herb

Glazed Pollock

Ryan Young Martin Bros. Regional Healthcare Developer

Guest Meal Program: Dining is an essential piece to the marketing of a community, and developing a guest meal program that encourages others to have a meal while visiting the community is an excellent way to capitalize on it while generating additional revenue. Catering: Catering gives a location the opportunity

to gain exposure outside the building. Events to look to when starting with catering include funerals, community gatherings, graduations and weddings. Another option is to cater towards other businesses close to your building with a lunch menu. Takeout, online ordering and meal delivery are all things you could include to make catering extremely successful for your community.

Bistros & Pubs: One of the hottest topics in senior

living right now is bistro options, which help bring unique restaurant dining atmospheres to your community. Pubs can give an additional social vibe to your community and provide a place to serve trendy appetizers, small entrees and even alcoholic beverages.

Retail Shops & Freezer Meals: Many communities

have a retail area, which is a great space to incorporate a “grab and go” dining opportunity. Trendy packaging with convenient food options can allow you to cater to people on the go. Another popular option is to have frozen meal options available to capitalize on residents looking for convenient meals to serve on their own, at family events and in their apartments.

Together, these options along with other ideas can help you increase the dining experiences offered at your community while providing additional sources of income. The key is take one step at a time and to always be evaluating what programs are a good fit for your location and what changes could be made to make them better.

Rich in omega-3 fatty acids and a great source of protein! 45 oz | 955000 | 1/10 lb 2018 ISSUE TWO

19


SCHOOLS

NAT IONAL SCHOOL BREAKFAST WEEK IS MARCH 5-9 ! FOR GREAT RESOURCES FROM THE SCHOOL NUTRI T ION ASSOCIAT ION, VISI T SCHOOLNUTRI T ION.ORG/NSBW !

THE SCHOOL BREAKFAST PROGRAM SERVES OVER

PARENTS!

HECT IC MORNINGS? YOUR CHILD HAS HEALTHY BREAKFAST OPT IONS AT SCHOOL!

14 MILLION

#NSBW18

CHILDREN EVERY SCHOOL DAY.

Renee Greiner, RDN, LD Martin Bros. Dietitian

With National School Breakfast Week (NSBW) coming up March 5-9, it’s time to talk breakfast! Breakfast can happen anywhere! Today, more and more schools are serving breakfast not only in the cafeteria but alternatively in classrooms, hallways and even outside!

GOOD CHOICES FOR BREAKFAST I TEMS THAT CAN BE EATEN ANYWHERE INCLUDE FOODS THAT ARE: 1 Easy to transport 2 Pre-packaged or wrapped in advance 3 Easy to eat 4 Mess free HOT ANYWHERE BREAKFAST I TEMS: 4 Portable: Easy to eat and handle, and great on the go.

NEW Pillsbury

® Chocolate Filled Crescent (967600 – 72/2.29 oz)

NEW Pillsbury® Grape Filled Crescent (956000 – 72/2.29 oz) Pillsbury® Apple Frudel® (940550 – 72/2.29 oz) Pillsbury® Cherry Frudel® (940540 – 72/2.29 oz) Pillsbury® Blueberry Bash Mini Waffles (998500 – 72/2.47 oz) Pillsbury® Maple Madness Mini Waffles (998518 – 72/2.47 oz)

4 Healthy: Whole grains make a great start to the day.

Pillsbury® Cinnamon Rush™ Mini French Toast (995630 – 72/2.64 oz)

4 Satisfying: Provides a filling breakfast.

Pillsbury® Maple Burst’n™ Mini Pancakes (998480 – 72/3.53 oz)

4 Warm: Creates a comfort food to start the day off right.

Pillsbury® Strawberry Splash™ Mini Pancakes (998490 – 72/3.53 oz) Pillsbury® Mini Cinnis (950590 – 72/2.29 oz)

Mini Cake Donuts with Whole Grain & Cinnamon Sugar (908660 - 144/.5 oz) Eggo Bites Blueberry Mini Pancakes (928670 – 72/3.03 oz)

20

Peach Crumble

Top Raisin Bran® (421480) with vanilla low fat yogurt, fresh or canned peach slices and pecans and then drizzle with honey.

The Circus ®

Mini Whole Grain Maple Turkey Pancake Wraps – CN (917430 – 188/.85 oz)

Stir It Up Cereal Station Ideas

®

Eggo® Bites® Chocolate Chip Mini French Toast (928680 – 72/3.03 oz)

Combine Raisin Bran® (421480) and skim milk and top with peanuts and banana slices.

Berry

Combine Frosted Mini-Wheats® (421510) and milk and top with sliced strawberries, blueberries and/or raspberries and chia seeds.


Fresh Air & Fresh Carpets TCell™ Scents & Dispenser

The world’s first continuous odor control system, delivering a precise dose of high-quality fragrance blended with Microtrans®, a true odor neutralizer, for 60 or 90 days without the use of batteries.

Carpet Extractor EX40™ 18LX (072865) Durable, user-friendly, self-contained extractor. CRI certified. Proven to very effectively remove soil, improving indoor air quality and extending the life of your carpets. Compact, extremely versatile and easy to operate with One-Touch™ control.

Scents

Citrus (061630) Cucumber Melon (061640) Mango Blossom (061650) Blue Splash (061660) Vanilla Cream (061680) (6/1 qt)

Dispenser (061620)

Carpet Spotters & Cleaners X-Ray All Purpose Cleaner (011130 – 12/1 qt)

Ready-to-use, all-purpose peroxide cleaner. The combination of hydrogen peroxide and biodegradable surfactants provides superior cleaning and deodorizing yet is environmentally responsible. This is a spray n’ wipe cleaner for all surfaces found in homes, offices, schools, industry and/or food service and will remove stains from carpets while brightening and deodorizing.

Pre-Treat Carpet Pre-Spray (017190 – 1/1 gal

Metered Aerosol Air Fresheners & Dispenser

Slim, compact dispenser with a variety of features and functions. Uses two C batteries. Features three interval settings (7.5, 15 and 30 minutes). Runs 24 hours, day and night. Red light signals empty can.

Air Fresheners

Mulberry Breeze (014620) Fresh Linen (014630) Wild Cherry (017400) Dutch Apple (017410) Citrus Splash (017420) Spicy Cinnamon (017430) Country Garden (017440) Tropic Breeze (017450) A Touch of Vanilla (017460) Marvelous Mango (017470) (1/7 oz)

Dispenser (017580)

A carpet detergent formulated for pre-spraying soiled traffic lanes prior to extraction or rotary brush shampoo cleaning. May also be used for spin bonnet cleaning. Contains non-butyl solvents, biodegradable surfactants and builders to assist in the removal of oily soil and light greases from all types of carpet.

Extraction Low Foam Carpet Cleaner (011188 – 1/1 gal)

A mild pH, low-foaming carpet cleaner containing detergents, emulsifiers and water-soluble solvents that will clean dirt, grease and stains and make carpet look like new. Should be used in conjunction with PreTreat as a traffic lane pre-spray on very heavily-soiled traffic areas.

Back to 7 Carpet & Hard Floor Conditioner (012810 – 1/1 gal)

Neutralizes any excess alkalinity in carpet caused by shampoo and/ or hard water residues to leave carpets feeling soft and conditioned.

Triple Play 3 in 1 Carpet Cleaner (023790 – 4/1 gal)

A multi-functional cleaner fortified with enzymes and microbes to counteract malodors in carpet. Use for extraction, pre-spray & bonnet and spotting.

ECO2 Encapsulating Cleaner with Oxygen (011050 – 4/1 gal)

A low-moisture system that encapsulates soil for easy removal leaving no residual. Hydrogen peroxide supplies oxygen to help destroy odors and power out soils, leaving carpets looking and smelling clean.


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 Mar 21 It’s Greek to Me! Incorporating Ethnic & Cultural Diets & Menus Martin Bros. Dietitians

C-Store

School

Apr 4

May 9

Redefining Healthy Renee Greiner, RDN, LD, Martin Bros. & Kyndra Hamblin, RD, LD, Martin Bros.

QAPI & Facility Assessment Linda Handy, MS, RD, CPFM

Nursing

WEBINARS EVENTS

Wednesday, February 21 John Knox Village 510 NW Peace Parkway Lee’s Summit, MO

[en·hance / in’hans]

verb: enhanced, enhancing

WISCONSIN:

Tuesday, March 6 New Perspective Senior Living 2130 Continental Drive West Bend, WI

MINNESOTA:

Tuesday, March 13 St. Michael City Center Complex 11800 Town Center Drive NE St. Michael, MN 10 am - 2 pm Menu Trends Regulatory Compliance New Products and Applications Lunch Food & Nutrition Compentency

SAVE THE DATE

to raise to a higher degree; intensify; magnify:

1 - 4 pm Happy Hour To Follow Social Media Marketing Staffing Crisis Community Marketing

YOURFOR SUCCESS YOUR SUCCESS: BE AN AGENT CHANGE Learn about new and emerging foodservice trends. See, Smell, Touch and Taste Products Culinary Demonstrations Interact with Industry Experts

Two Dates

MONDAY, MARCH 26 Altoona, Iowa Prairie Meadows 1 Prairie Meadows Drive

SUNDAY, APRIL 8

Bettendorf, Iowa Waterfront Convention Center 2021 State Street

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

Register and find more info: martinbros.com/events

Dish! - 2018 Issue 2  

Seafood season has sprung! With Lent upon us and lasting through the end of March, take a look through this issue for some fantastic new ide...

Dish! - 2018 Issue 2  

Seafood season has sprung! With Lent upon us and lasting through the end of March, take a look through this issue for some fantastic new ide...