Dish! - 2018 Issue 3

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2018 Issue Three | March | martinbros.com

Canadian Bacon & Spinach Strata page 2

Korean Beef Tostadas page 10

Sodium Balancing Act page 14

#MBMustHaves PAGE 2

PAGE 3

Sunny Fresh Scrambled Selections™ Light & Fluffy ESL® Liquid Eggs (977290)

Rich’s Plain Oven Fired Flatbread

NE W !

PAGE 11

Smithfield Farmland Fresh Pork Loin (928410)

PAGE 12

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

King & Prince Mrs. Friday’s® Craft Beer Battered™ Cod Fillets (955940)

(989760)

PAGE 10

General Mills Pillsbury™ Pie Dough Sheet – 10x12 in (956100)

PAGE 6

Custom Culinary Whisk & Serve® White Sauce Mix (501540)

PAGE 12

McCormick Grill Mates® Vegetable Seasoning (470201)

Hormel Café H® Jalapeño Bacon – 13/17 (918880)

PAGE 13

Knouse Musselman’s® Apple Butter (750160)

Anchor Pure New Zealand Unsalted Butter (929750)

Lola’s Original Fine Hot Sauce (552190)

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

Brunch & Buffet: Two amazing things to talk about that together usually happen sometime between breakfast and 3 p.m.

A brunch buffet features comforting combinations and a variety of all-you-can-eat masterpieces. Brunch and buffet are great things to focus on this time of year as we see larger groups come through celebrating events like Easter and Mother’s Day. Take a look at some Culinary Concepts recipes we’ve put together for inspiration as well as our three pork loin ideas. Any of these would work great on your menu as we start into Spring!

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, Maggie Jensen 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

C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace Potential profits are based on average prices and serving sizes. Martin Bros. reserves the right to correct all printing errors.

CULINARY CONCEPTS

2

HOT DISH!

7

Brunch & Buffet

March Specials, Rebates & New Items

Bacon & Horta Pita

8

ONE INGREDIENT THREE WAYS

11

HEALTH & WELLNESS

14

SENIOR LIVING

15

Pork Loin

Sodium

Brunch & Buffet

2

Korean Beef Tostadas

10

Pork Loin Three Ways

11

Five-Star Dining

Balancing Sodium

14

CANADIAN BACON & SPINACH STRATA YIELD | 9-12 16 oz � Sunny Fresh Scrambled Selections™ Light & Fluffy ESL® Liquid Eggs (977290) 16 oz � Milk 8 oz � Hormel Canadian Bacon (920310), diced 1 cup � Bix Diced Tomatoes (380240) 1/4 cup � C.H. Robinson Green Onions (361013), diced 4 oz � C.H. Robinson Spinach (361171) 1-1/2 lb � Lamb Weston Lamb’s Supreme® Hashbrowns (960310), grilled 2 cups � Shredded Cheddar Cheese (900861) As needed � Salt As needed � Pepper PREP | Preheat oven to 350°F. Spray half 2 inch hotel pan with food release. Place all ingredients in pan except eggs, milk, salt and pepper. Blend eggs with milk, salt and pepper; pour into the pan to cover other ingredients. Let stand for at least a half hour. Bake covered for 1 hour or until center is set.

Buffet Tips!

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

New Podcasts Monthly

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

CULINARY CONCEPTS

CANADIAN BACON APPLE PINEAPPLE FLATBREAD 1 each � Rich’s Plain Oven Fired Flatbread (989760) As needed � Roland Pomace Olive Oil (620390) 1/2 tsp � McCormick Lawry’s® Lemon, Basil & Thyme Key West Style Seasoning (473221) 1/4 each � Wholesale Granny Smith Apple (370771), thin sliced 1/2 cup � Wholesale Pineapple (377430), sliced 1 oz � Hormel Canadian Bacon (920310) 1-1/2 oz � Shredded Mozzarella Cheese (939510) As Needed � Bix Basil (391000), chopped

CANADIAN BACON (920310 – 5/2 LB) Sliced Canadian-style bacon. Whole muscle. Made from pork loins. Naturally hardwood smoked. Natural juice.

3-3.5 inch diameter. Convenient and easy to use for consistent appearance and performance.

PREP | Preheat oven to 425°F. Brush flatbread with olive oil and sprinkle with seasoning. Top with all ingredients except basil. Bake until cheese is melted and bubbly. Top with basil.

COST $2.05 SELL AT $7.99

POTENTIAL PROFIT* $5.94

2018 ISSUE THREE

3

CANADIAN BACON & SAUSAGE STUFFED MUSHROOMS YIELD | 3 15 each � Monterey Large Mushrooms (360925), stems removed As needed � Roland Pomace Olive Oil (620390) 8 oz � Tyson Italian Rope Sausage (918390), casing removed, cooked 4 oz � Hormel Canadian Bacon (920310), chopped 1/4 cup � Sugar Foods Breadcrumbs (415638) 1 each � Sparboe Farms Grade A Large Egg (380130) 1/2 cup � Norpac Flav-R-Pac® Chopped Spinach (962690), thawed, water squeezed out 1 tsp � McCormick Lawry’s® Seasoned Salt (472656) 2 Tbsp � Capital City Red Bell Pepper (361251), diced 2 oz � Shredded Parmesan Cheese (900190) PREP | In a bowl, mix together cooked sausage, Canadian bacon, breadcrumbs, egg, spinach and seasoned salt to make filling. Sauté mushrooms in olive oil for approximately 1-2 minutes per side. Fill mushrooms with filling. Bake at 350°F for approximately 7-10 minutes or until heated through. Top with diced red pepper and parmesan cheese.

COST $3.01 SELL AT $8.99

POTENTIAL PROFIT* $5.98 4

CULINARY CONCEPTS

ITALIAN SAUSAGE SOUP YIELD | 18 1 gallon � Water 3 oz � Custom Culinary Chef’s Own™ Beef Base (500355) 1-1/2 lb � Tyson Italian Rope Sausage (918390), cut into pieces 1 Tbsp � McCormick Italian Seasoning (472721) 1 qt � Kraft Heinz Diced Tomatoes in Juice (550630) 1 cup � Bush’s Best Great Northern Beans (600080) 8 oz � Norpac Flav-R-Pac® Chopped Spinach (962690), thawed, drained 1 cup � C.H. Robinson Carrots (360280), sliced 1 cup � Wholesale Celery (360445), sliced 1-1/2 cup � Capital City White Onion (361025), sliced As needed � Shredded Parmesan Cheese (900190) As needed � Roland Pomace Olive Oil (620390) PREP | Cut sausage into pieces, cook and set aside.

Sauté carrots, celery and onion in olive oil until tender. Cook sausage. Combine all of that. Add remaining ingredients except parmesan cheese.

Cook. Serve topped with parmesan cheese.

SEE HOW TO MAKE THIS RECIPE!

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

ITALIAN ROPE SAUSAGE (918390 – 1/10 LB) 100% USDA-inspected cuts of coarse-ground pork and beef.

Three pepper blend, fennel, anise, garlic and paprika for Old World, authentic taste. Great for lunch on a bun or as an ingredient in soups, sandwiches and entrées. Economical protein alternative that saves on food costs.

COST $0.76 SELL AT $3.99

POTENTIAL PROFIT* $3.24

2018 ISSUE THREE

5

CULINARY CONCEPTS

TEX-MEX CRAFT BEER BATTERED COD SALAD 2 each � King & Prince Mrs. Friday’s® Craft Beer Battered™ Cod Fillets 2 oz (955940), prepared 4 oz � C.H. Robinson Chopped Romaine (360435) 1 oz � Bix Diced Tomatoes (380240) 2 oz � ConAgra Rosarita® Medium Green Chile Tomato Salsa (561190) 2 oz � Kemps Sour Cream (900540) 1 oz � Crumbled Feta Cheese (905848) 1 oz � Shredded Cheddar Cheese (900861) 1/2 oz � Sugar Foods Fresh Gourmet® Tri-Color Tortilla Strips (412340) 1 Tbsp � C.H. Robinson Green Onions (361013), diced As needed � C.H. Robinson Cilantro (360490) 1 wedge � Wholesale Lime (376212)

CRAFT BEER BATTERED COD WITH SPINACH SAUCE & PUFFS 3-4 each � King & Prince Mrs. Friday’s® Craft Beer Battered™ Cod Fillets 2 oz (955940), prepared As needed � Spinach Sauce (see recipe) 5 oz � Lamb Weston Lamb’s Supreme® Tater Puffs® (960750), prepared As needed � McCormick Grill Mates® Montreal Steak® Seasoning (471181) As needed � Shredded Parmesan Cheese (900190) 3 slices � Wholesale Lemon (376111)

COST $3.21 SELL AT $9.99

NE W !

POTENTIAL PROFIT* $6.78

SPINACH SAUCE YIELD: 16

Featuring

2 OZ FILLETS (955940 – 4/2.5 LB)

& BOGO Rebate Thru 12/31/2018

1 qt � Water 1 cup � Custom Culinary Whisk & Serve® White Sauce Mix (501540) 2 lb � Norpac Flav-R-Pac® Chopped Spinach (962690), thawed, water squeezed out 2 Tbsp � McCormick Culinary® Lemon & Pepper Seasoning Salt (472701) PREP | Heat water until it reaches 190°F. Whisk in the white sauce mix. Add spinach and lemon & pepper seasoning salt.

PREP | Top cod with sauce. Top puffs with seasoning and parmesan cheese. Serve with lemon slices.

COST $3.45 SELL AT $10.99

POTENTIAL PROFIT* $7.54

6

Also available in 3 oz (90674187) and 4 oz (90674188).

MARCH SPECIALS, REBATES & NEW ITEMS Pricing valid through March 31, 2018

LENT SPECIAL UP TO 50 CASES! Icelandic® Brewer’s Choice® Battered Cod Fillets – 4 oz

Every Bite Better Rebate

(920170 – 1/10 lb)

$5 per case.

$67.99

Offer valid through 5/31/2018.

ST. PATRICK’S DAY SPECIALS Hillshire Farm® Corned Beef Brisket – Fully Cooked

Corned Beef Brisket

$6.94/lb

$3.19/lb

(926040 – 2/9 lb ave)

(930640 – 2/14-19 lb)

New Items from Chilly Cow Light Ice cream ™

Chocolate Chip Cookie Dough

NE W !

$8.50/CASE REBATE! Offer valid through 3/31/2018.

Ask your Martin Bros. representative for more information.

(956350 - 24/1/2 pint)

NE W !

Load’d Sundaes

™

Cookie Crunch ‘N Fudge (956380) Mint Chocolate Chunk (956390) Bunny Tracks® (956360) Chocolate Brownie Bomb™ (956370)

(8.5 oz / 2/8 ct)

$7.70/CASE REBATE! Offer valid through 3/31/2018.

Ask your Martin Bros. representative for more information.

2018 ISSUE THREE

7

HOT DISH!

SPECIALS NE W !

NE W !

Bourbon Chicken Chili (967850 – 4/4 lb)

Spicy and spiked chili featuring bourbon, white meat chicken, black beans, kidney beans and green peppers over a flavorful base made wiwth fire-roasted vegetables, tomato paste and chili powder. $49.99

Bavarian Bakery ® Cheddar Cheese Topped Soft Pretzel Bun (956050 – 84/3 oz) $58.99 Mazina® Pressed Tortilla – 6 in (953510 – 24/12 ct)

$28.99

Cream of Chicken Condensed Soup (510038 – 12/49.5 oz)

$44.59

Tomato Condensed Soup (511670 – 12/51 oz)

$34.59

Barber Foods Broccoli & Cheese Stuffed Chicken (976700 – 24/7 oz) $59.99 ®

Tomato Ketchup – Upside Down (550790 – 16/14 oz)

$25.59

Tomato Ketchup – Pouch Pack (551140 – 6/7.125 lb)

$25.59

Classic Marinara Sauce – Pouch Pack (552240 – 6/105 oz)

Golden Grill Seasoned Hashbrowns ®

(602550 – 6/37.5 oz)

$44.59

Fast Finish® Chicken Drumsticks – Fully Cooked (307750 – 2/5 lb) $21.99

$36.59

FEATURING Silver Medal Single Slice Bacon – 18-22 ct (915600 – 1/15 lb)

$58.99

BACON & HORTA PITA FIND THE RECIPE AT:

smithfieldfoodservice.com/recipe/bacon-horta-pita

UP TO $1,450 IN BREAKFAST REBATES! Offers valid through 4/1/2018.

HOT DISH!

REBATES UP TO $100!

UP TO $50!

UP TO $250!

Redstone Canyon® Fries Rebate

Extra Crispy Coated Fries (907240) Rebate

Whitey’s™ Chili (908630) Rebate

Offer valid through 6/30/2018.

Offer valid through 6/30/2018.

UP TO $500!

UP TO $500!

New Items (967880) Rebate

Spring Desserts Promo

Offer valid through 6/30/2018.

Offer valid through 5/30/2018.

Offer valid through 3/31/2018.

UP TO $500!

UP TO $1,450!

Gravies Rebate

Breakfast Rebates

Offer valid through 4/30/2018.

Offers valid through 4/1/2018.

$10/CASE!

UP TO $500!

UP TO $50 ON ONE CASE!

Café H® New Items (955900, 955910) Rebate

Get S’more Back Rebate

Neighborhood to Nation Rebate

FIRST CASE REBATE!

BOGO!

Offer valid through 6/30/2018.

Offer valid through 5/31/2018.

Offer valid through 4/30/2018.

FREE CASE REBATES FREE CASES! NE W !

NE W !

Seasoned Tots Rebate

Premium Beverage Syrups Rebate

Premium Blend BBQ Sauce (561930)

(955970, 955980, 955990)

Offer valid through 6/30/2018.

10 Varieties Now Available!

Offer valid through 4/30/2018.

Offer valid through 5/31/2018.

FREE CASE!

BOGO!

NE W !

NE W !

Golden Dipt ® Buttery Cracker Breadcrumb (416460) Rebate Offer valid through 12/31/2018.

Craft Beer Battered Cod (955940) Rebate Offer valid through 12/31/2018.

LENT & SEAFOOD REBATES UP TO 50 CASES!

UP TO $120!

Every Bite Better Rebate

(927890, 927900, 927930) Rebate

Offer valid through 5/31/2018.

Guinness® Seafood

Offer valid through 4/30/2018.

UP TO 50 CASES!

Savings Are Yours Love Pollock Rebate Offer valid through 4/30/2018.

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

2018 ISSUE THREE

9

HOT DISH!

NEW ITEMS

Breaded Large Round Beef Ravioli (956020 – 2/5 lb)

Classic house recipe of ground beef, aromatic vegetables, spinach and cheese presented in jumbo round ravioli with Italian breadcrumbs.

Jalapeño Cheddar Baguette (956070 – 24/11.4 oz) Roasted Garlic Veggie Baguette (956080 – 24/11.3 oz)

Also try: Breaded Four Cheese Ravioli (909420 – 2/5 lb) Breaded Beef Ravioli (907630 – 2/5 lb) Toasted Beef Ravioli (984240 – 2/5 lb)

Pillsbury Pie Dough Sheet – 10x12 in ™

Zatarains® Seasoned Fish-Fri (472010 – 1/25 lb) A blend of corn flour, salt and premium spices that will deliver New Orleans-style flavor and texture.

Consistent flavor dish after dish. May be used with fish, shrimp, soft shell crabs, chicken, frog legs, cutlets, zucchini, oysters and eggplants.

CAFÉ H® GLOBALLYINSPIRED PROTEINS Korean Beef Barbecue (955900 – 3/4 lb ave)

(956100 – 20/13.7 oz)

Highly versatile and customizable. Fits perfectly into a half hotel pan for buffets and catering, or it can be cut and formed for individual-sized servings.

Use as a crust base or topper for pot pies, cobblers and bars or for hand pies, flatbreads and more.

Icelandic® Budweiser ® Battered Alaskan Pollock Fillets – 2 oz (955920 – 1/10 lb)

FPI® Pecan Crunch Tilapia Fillets – 5-6 oz (955930 – 1/10 lb)

+ $5/CASE REBATE & HELP HUNGRY FAMILIES Offer valid through 5/31/2018.

KOREAN BEEF TOSTADAS Two Fried Flour Tortillas with Cornmeal (384710) with 4 ounces Korean Beef Barbecue (955900) , 2 ounces Shredded Cabbage Mix (380268) , 2 ounces Sesame Oriental Dressing (358580) and Cilantro (360490) garnish.

Mediterranean Chicken (955910 – 2/5 lb ave) $10/CASE REBATE!

Offer valid through 6/30/2018.

COST $2.26 SELL AT $7.99

POTENTIAL PROFIT* $5.73

ITALIAN STUFFED PORK LOIN YIELD | 10 1 each � Smithfield Farmland Fresh Pork Loin (928410) 4 oz � Ken’s Basil Pesto Mayonnaise Dressing (562110) 8 oz � C.H. Robinson Spinach (361171), stems removed

THIS MONTH’S INGREDIENT FRESH PORK LOIN (928410 – 6/5-8 LB)

4 oz � Roland Sun-Dried Tomato Strips (561010) 6 oz � Smithfield Carando® ThinSliced Prosciutto (955340) 1-1/2 lb � Tyson Italian Rope Sausage (918390), casing removed As needed � McCormick Italian Seasoning (472721) 40 oz � Lamb Weston Lamb’s Supreme® Roasted Garlic Mashed Potatoes (961170)

1

40 oz � Norpac Flav-R-Pac® Premium Extra Fine Green Beans (961740) As needed � McCormick Grill Mates® Vegetable Seasoning (470201) As needed � Roland Pomace Olive Oil (620390) PREP | Cut open the pork loin to a thickness of approximately 1/2 inch. There are a few ways to do this. You can start at the side and slice approximately 1/2 inch across the length of the loin, continuing around the loin until you can fold it open and it’s flat. Or you can slice it down the center until you reach approximately 3/4-1/2 inch to the bottom (do not slice through the loin) and then repeat on each side of the center, folding the pork loin open and flattening if needed.

Once pork loin is open and flat, spread on mayonnaise dressing and layer on spinach, tomato strips, prosciutto and sausage, only going 3/4 of the way across and leaving 1/4 of the loin with no product on.

Start rolling pork loin from the side that has the filling on it. Roll as tight as you can. Tie with string.

Rub pork loin with olive oil and season with Italian seasoning.

Roast pork loin until cooked.

Serve with mashed potatoes and green beans cooked and seasoned with olive oil and vegetable seasoning.

COST $3.28 SELL AT $10.99

POTENTIAL

PROFIT $7.71

2018 ISSUE THREE

11

1 I N G R E D I E N T • 3 WAYS

2

JALAPEÑO BACON WRAPPED PORK LOIN CHOPS WITH HOT PEPPER BACON JAM 2 each � 5 oz Chops made from Smithfield Farmland Fresh Pork Loin (928410) 2 strips � Hormel Café H® Jalapeño Bacon – 13/17 (918880) 1 oz � Paris Brothers Terrapin Ridge Farms™ Hot Pepper Bacon Jam (733130) 1/2 cup � Wholesale Russet Potatoes (361861) 1/2 cup � Capital City Sweet Potatoes (366310) 4 oz � Norpac Flav-R-Pac® Grande Classics® Nantucket Blend Vegetables (963020) As needed � Salt As needed � Pepper PREP | Wrap jalapeño bacon around chops and secure with a pick. Season with salt and pepper. Grill. Top with bacon jam. Peel, cube and cook potatoes. Cook vegetables. Plate.

COST $3.88 SELL AT $12.99

POTENTIAL

PROFIT $9.11

12

1 I N G R E D I E N T • 3 WAYS

APPLE BUTTER PECAN CRUSTED PORK LOIN CHOPS 2 each � 4 oz Chops made from Smithfield Farmland Fresh Pork Loin (928410) As needed � Flour As needed � Egg Wash – egg and milk As needed � Azar Pecan Pieces (462068), chopped 2 oz � Knouse Musselman’s® Apple Butter (750160) PREP | In three separate pans or bowls, set up flour, egg wash and pecans. Dredge chops in flour, dip in egg wash, finish with pecans and then place on a baking pan lined with parchment paper. Bake. Top with apple butter before serving.

3

FIELD CABBAGE YIELD | 8 16 cups � Bix Green Cabbage (360111), cored, chopped 1-1/2 cup � Capital City Yellow Onion (361077), large diced 1/2 cup � Anchor Pure New Zealand Unsalted Butter (929750) As needed � Salt As needed � Pepper Dash � Kraft Heinz Vinegar (640030) Dash � Lola’s Original Fine Hot Sauce (552190) PREP | On a flat top or in a skillet, melt butter. Add onion and sauté for 2 minutes. Add cabbage and cook until it becomes soft. Add remaining ingredients and continue to cook until cabbage is tender.

GARLIC & HERB RICED CAULIFLOWER YIELD | 8 6 cups � Norpac Flav-R-Pac® Riced Cauliflower (955370) 2 Tbsp � Roland Pomace Olive Oil (620390) To taste � McCormick Perfect PInch® Garlic & Herb Seasoning (475751) PREP | Preheat oven to 375°F. Toss riced cauliflower with olive oil and seasoning. Roast until browned, tossing a few times during cooking.

TAKE ONE INGREDIENT AND BRING IT TO THREE MENU ITEMS! VIEW OUR NEW, QUICK AND FUN VIDEO COST $3.40 SELL AT $11.99

YOUTUBE.COM/MARTINBROSDIST

POTENTIAL

PROFIT $8.59

2018 ISSUE THREE

13

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

Surprisingly, only a small amount (5%) of the sodium we eat each day comes from salt added during cooking or at the table.

According to the United States Department of Health and Human Services, more than 40% of the sodium we eat each day comes from only 10 sources of food. All 10 of these sources are packaged, processed, store-bought and restaurant foods, and many do not necessarily taste salty.

Most sodium consumed comes from processed and restaurant foods:

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

Naturally occuring

14% Already in processed/ restaurant foods 71%

Added at the table

5%

Home cooking/ preparation 6% Other <1%

Source: Harnack LI, Cogswell ME, Shikany JM, et al, Sources of sodium in US adults from three geographic regions, circulation: 2017;135:1775-1783.

The top 10 sources of sodium are:

1 Breads and rolls 6 Burritos and tacos 2 Pizza 7 Snacks: chips, pretzels, crackers, etc.

3 Sandwiches 8 Chicken 4 Cold cuts and cured meats 9 Cheese 5 Soups 10 Eggs and omelet

How does your sandwich stack up on sodium?

Two slices of bread = 400 mg • One teaspoon mustard = 120 mg • One slice of cheese = 310 mg • Six thin slices of turkey = 690 mg • One leaf of lettuce = 2 mg •

Source: https://www.cdc.gov/salt/sources.htm

It’s a balancing act!

Many foodservice companies are working to decrease the sodium in their products and/or are offering lower-sodium options. If you can reduce sodium and increase potassium in your diet, you will likely benefit from having lower blood pressure and reducing your risk for other serious health problems. Eating enough potassium daily can help balance out some harmful effects that high sodium intake can have on blood pressure. What foods have high amounts of potassium? You guessed it — fruits and vegetables!

You can do it!

Be aware of and try to lower sodium intakes while including more fruits and vegetables in your diet and the diets of those you serve!

14

Featured Lower-Sodium Product Options: Santiago® Smart Servings™ Vegetarian Refried Beans Low Sodium (600260 - 6/26.25 oz) Potato Pearls® Extra Rich Mashed Potatoes Low Sodium (602630 - 6/3.5 lb) Potato Pearls® Smart Servings™ Mashed Potatoes with Vitamin C Low Sodium (602960 - 12/26.5 oz) Golden Grill® Redi-Shred® Hashbrowns - Low Sodium (602680 - 6/2.5 lb) Au Gratin Potato Casserole - Reduced Sodium (602730 - 6/2.25 lb) Scalloped Potato Casserole - Reduced Sodium (602690 - 6/2.25 lb) Scalloped O’Brien Style Potato Casserole - Reduced Sodium (602750 - 6/2.25 lb)

Shredded Potato Cheese Bake - Reduced Sodium (602710 - 6/34 oz) Sliced Potatoes - Low Sodium (602670 - 4/5 lb) Diced Potatoes - Low Sodium (602660 - 6/2.5 lb)

Lawry’s® Salt Free 17 Seasoning (473451 – 1/20 oz)

Swap out the salt with 17 tempting herbs and spices like basil, oregano, black pepper and garlic to give meals more flavor than ever. Specially made for chefs to inspire extraordinary menus, deliver consistent recipes and create lower-sodium versions of standard menu items.

Wright® Healthy Trim® Boneless Buffet Ham Water Added - Reduced Sodium (933560 – 2/11 lb)

Ask Martin Bros. about more low/reduced sodium options.

This self-study module is designed for those doing quantity food preparation. Users will be able to demonstrate competency cooking different types of foods and knowing batch cooking techniques, how and why to season foods and how to handle leftovers. Competency questions for each chapter are included. Now available on www.martinsmart.com under Tools > Dietary 101 Orientation Kit > Food Prep 101!

SENIOR LIVING

In order to help the public compare nursing homes for their loved ones, the Centers for Medicare & Medicaid Services developed the Five-Star Quality Rating System. This system is based on health inspections, staffing and quality measures. Many times, focus on these sources starts and stays on the clinical and nursing side. However, if communities are not taking a look at their dining and nutritional programs, they may be missing areas that could help them achieve the five-star rating they need and deserve.

Erika Kramer, LNHA Martin Bros. Healthcare Market Developer

Some areas to start looking at within your dining and nutritional programs include: Health Inspections:

Quality Measure – Percentage of Residents with a UTI:

Now, not only will the kitchen have a walk through but also the dining room will be observed during meal times. It is important to make sure your whole team and not just your dietary staff knows food safety in the dining room and kitchen. Make sure you have education and signage to help your team know when and how to wash hands as well as when to glove when helping out. Also, work with your dietitian to ensure you are not only meeting nutritional requirements with your menu but also preferences and ethnic needs.

Work with your whole team to focus on hydration as a way to combat UTIs. Assist by providing foods high in water content.

Brainstorm with your team to think about the reasons there is dehydration. Do reasons involve decreased thirst perception, inability to obtain fluids, intentionally decreasing intake to prevent episodes of incontinence, dysphagia, communication barriers, etc.

Quality Measure – Percentage of High-Risk Residents with Pressure Ulcers (Sores): Work with your dietitian and nursing team to look at supplements as a way to assist with treating and preventing sores, asking questions like – Are residents on supplements? Are they eating/ drinking them? When are they given supplements? Focusing on person-centered care, ask what your seniors like. With all of the options available now, they no longer have to choose between only strawberry, chocolate and vanilla milkshakes.

Quality Measure – Percentage of Residents Experiencing One or More Falls with Major Injury: Work with your team to look at hydration as a way to combat falls.

Also consider looking at lab work and asking questions such as – Was hemoglobin low, and if so… did that cause weakness? Is the resident anemic? Does he/she have postprandial hypotension?

Has there been weight loss?

By looking at your dining room and your nutritional programs, you can find many areas to ensure success with the new Five-Star Quality Rating System. Spend time in your dining room, and observe what is going on. Are there areas for your team, even outside of dietary, to be educated? Observing and asking a lot of questions are two of the best things that you can do to create a five-star experience for your residents.

If you missed our first in a new, live series – Survey Success Live – check it out now online!

This was the first of quarterly tours we’re taking live on YouTube through real kitchens and dining rooms in senior living communities, helping to identify common errors in practice and steps that can be taken to correct them. This new method of training will not only enhance your ability to perform self-audits on a more consistent basis but can also be used as a regular training tool for your staff.

Find this tour and more about future Survey Success Live tours on www.martinsmart.com.

BAGS AT THE READY! ALL PURPOSE BAGS-IN-A-BOX • No perforations to tear.

• One-at-a-time dispensing reduces waste and cross contamination.

• Perfect size to dispose of or store small items.

• Convenient racking available.

RESTROOMS

Mount near changing tables to dispose of diapers, reducing odors in between trash pickups, and in bathroom stalls to dispose of feminine hygiene products for a more sanitary environment.

HEALTHCARE

Use to dispose of incontinence products, reducing odors in between trash pickups, to contain soiled garments for transfer to laundry and for disposal of bandages and other items that may contain bodily fluids.

NE W !

C-STORES

Use for produce or bakery items.

HOTELS-MOTELS

Mount near ice machines to use as ice bags.

12x20 inch, 6 mic, Clear, 200 bags/12 boxes Bags-In-A-Box (029110 – 2400 ct) Rack (029100 – 1 each)

IT’S A CINCH!

A CAN LINER CINCH!

Stick the Cinch on the side of a garbage can and use it to secure the can liner so it doesn’t fall down into the garbage can. No more tying knots or oversized rubber bands!

What a Cinch!

(029105 – 12 ct)

NE W !

Attention independent restaurants!

2018 2018

You could win the $80,000 Grand Prize Package The 2018 Neighborhood to Nation Recipe Contest is back and bigger than ever!

Get ready to enter your one-of-a-kind recipe, using one eligible General Mills ingredient, for a chance to win one of 5 regional prizes worth $20,000 or the Grand Prize Package worth $80,000 including a 3-day trip to the New York City Wine and Food Festival!

Contest is open to independent restaurants and food trucks from March 1-April 30, 2018.

For contest details, go to NeighborhoodToNation.com

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

Apr 4

May 9

Jun 6

FDA Food Code Update Jeannie Sneed, PhD, RD, CP-FS

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

Clue: Solving the Case of High Food Costs Julie Halfpop RDN, LD, Nutrition Services Director & Martin Bros. Team

Nursing

WEBINARS

EVENTS KEYNOTE SPEAKER

NICK SARILLO YOUR SUCCESS: BE AN AGENT FOR CHANGE

MARCH

26 APRIL

8

Sponsored by:

MONDAY, MARCH 26, 2018 1:30PM - 8PM PRAIRIE MEADOWS 1 Prairie Meadows Drive | Altoona, Iowa

SUNDAY, APRIL 8, 2018 1PM - 8PM Waterfront Convention Center & Isle Casino 2021 State Street/1800 Parkway, Bettendorf

Nick is the founder and CEO of Nick’s Pizza & Pub, one of the top ten busiest independent pizza companies in per-store sales in the US. Nick’s has margins nearly twice that of the average pizza restaurant, and boasts a nearly 80% retention rate with young adults ages 23 and under!

REGISTER TODAY: http://info.martinbros.com/ignite

Questions: Contact Bret Petersen 515.979.0440 or bpetersen@martinbros.com

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

Register and find more info: martinbros.com/events