Dish! - 2018 Issue 5

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2018 Issue Five | May | martinbros.com

Mediterranean Chicken page 3

SPECIALTIES

May Specials page 13

FOH Food Safety page 17

Resident Complaints ➜ Compliments page 18

#MBMustHaves PAGE 2 NE W !

General Mills Pillsbury™ Pie Dough Sheet – 10x12in (956100)

Anchor Chef’s Heavy Cream

McCormick Grill Mates® Montreal Chicken® Seasoning (472761)

(929770)

PAGE 3

Custom Culinary Master’s Touch® Roasted Garlic Flavor Concentrate

Anchor Pure New Zealand Unsalted Butter (929750)

PAGE 5

Norpac Flav-R-Pac® Southwest Quinoa Ancient Grains Blend (955420)

McCormick Cracked Black Pepper (472411)

McCormick Grill Mates® Vegetable Seasoning (470201)

Valley Meats Fresh Prime Rib Beef Patty – 3x1 (938280)

Smithfield Farmland Gold Medal Single Slice Bacon – 14/18 (924600)

(500041)

PAGE 6

Valley Meats Ultimate Burger Beef Patty – 2x1 (913690)

Ventura Secret Sauce (632431)

PAGE 6

PAGE 7

PAGE 10

Norpac Flav-R-Pac® Flameyour Roasted guestsKraft Heinz coast Escalon™to Allegro™ Tuscan Satisfy from coast!

Seasoned Onion & Pepper Blend Tomato & Herb Pasta Sauce (551660)

Ventura Chipotle Mayonnaise (632310)

McCormick Caribbean Jerk Seasoning (473201)

(909620)

Lamb’s Supreme PAGE 12 Tater Puffs

PAGE 10

PAGE 13

®

®

Seashore-Style

®

Seasoned with a perfect blend of sea salt, black pepper and garlic.

Whether baked or fried, these puffs are crispy and delicious.

(968160 – 6/5 lb)

Puffs are popular and profitable! They’re growing almost 2x as fast as the overall frozen potato category.1

Available at Martin Brothers

1

YE, Aug 2017, NPD Supply Track

MB #

Description

Pack

Mfr#

968150 FC Wing Stingers® Small Breaded Wings, 1st & 2nd JTS 2/7.5 lb 33681 968140 FC Fire Stingers® Medium Spicy Breaded Wings, 1st & 2nd JTS 2/7.5 lb 3680 NEW !

Caramel Chips Smithfield Farmland Steamship Ham 972700 FC Wing Stingers® Boneless Wings 2/5 lb 14905

Hershey’s Sea Salt Satisfy your guests from coast to coast! Roast (352440) (465160)

Bix Tropical Salsa (380110)

PAGE 13

Lamb’s Supreme Tater Puffs Seashore-Style

®

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® PAGE 15 STINGERS WINGS

Smithfield Farmland Gold Medal Pulled Pork (910370)

PAGE 16

®

®

Seasoned with a perfect blend of sea salt, black pepper and garlic.

Whether baked or fried, these puffs are crispy and delicious.

(968160 – 6/5 lb)

Hormel Café

Puffs are popular and profitable! They’re growing 2x as fast as the overall H®almost Chicken Carnita frozen potato category.1

Fire Stingers® Medium Spicy Breaded Wings (968140 – 2/7.5 lb)

Available at Martin Brothers Lamb Weston Lamb’s Supreme® Tater

(919720)

1

YE, Aug 2017, NPD Supply Track

Wing Stingers® Small Breaded Wings (968150 – 2/7.5 lb)

Tyson Stingers® Wing Stingers® Boneless Wings (972700)

ALSO AVAILABLE:

Wing Stingers (968160) Puffs® Seashore-Style® Boneless Wings ®

(972700 – 2/5 lb)

MB #

Description

968150 968140 972700

FC Wing Stingers® Small Breaded Wings, 1st & 2nd JTS FC Fire Stingers® Medium Spicy Breaded Wings, 1st & 2nd JTS FC Wing Stingers® Boneless Wings

Pack

Mfr#

2/7.5 lb 33681 2/7.5 lb 3680 2/5 lb 14905

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Rubbermaid Biohazard Spill Mop Kit (028070)

Summer is on the way! Yay! So, what makes a popular summer specialty?

Try something airy – like hand pies made with new, delectable dough from General Mills! You can’t go wrong with something fun off the grill – like kabobs! Or feature a dish with lots of color – something topped with tropical salsa, julienned red peppers or grilled pineapple wedges! Find all of these ideas and more in this Summer Specialties issue of Dish! magazine!

Krystle Kettman Managing Editor | kkettman@martinbros.com

EXECUTIVE VICE PRESIDENT Diane Chandler

HEALTHCARE SPECIALISTS Erika Kramer, Ryan Young, Scott Lynam

VICE PRESIDENT OF MERCHANDISING Jennifer Meinders

MEDICAL SUPPLIES SPECIALIST Becky Miller EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller

MARKETING MANAGER Angie Dark VENDOR MARKETING COORDINATOR Krystle Kettman CATEGORY MARKETING MANAGERS Natalea Koehn, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Julie Coen, Maggie Jensen C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace

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

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

VIDEOGRAPHY C. Allyn Slack INTERACTIVE DESIGN SPECIALIST Bill Pendry Potential profits are based on average prices and serving sizes. Martin Bros. reserves the right to correct all printing errors.

CULINARY CONCEPTS

Summer Specialties

HOT DISH!

13

HEALTH & WELLNESS

17

SENIOR LIVING

18

May Specials, Rebates & New Items

Brat Kabobs

8

Front-of-the-House (FOH) Food Safety

Handling Food Complaints & Resident-Centered Care

Summer Specialties

2

Seashore-Style® Puffs

15

FOH Food Safety

17

2

Resident Complaints ➜ Compliments

18

SPECIALTIES CHICKEN HAND PIES APPETIZER PLATE YIELD | 6 1 each � General Mills Pillsbury™ Pie Dough Sheet – 10x12in (956100) 1 lb � Tyson Fully Cooked Low Sodium Diced Natural Proportion Chicken – 1/2 in (953070) 1/2 cup � Custom Culinary Gold Label Chicken Base (908008), prepared 1/2 cup � Anchor Chef’s Heavy Cream (929770) 2 tsp � McCormick Grill Mates® Montreal Chicken® Seasoning (472761) 8 oz � Norpac Flav-R-Pac® Chopped Spinach (962690), drained 1 cup � Monterey Mushrooms (380790), diced 1 cup � Bix Diced Yellow Onions (380718) 1 cup � Shredded Carrots (360250) 2 Tbsp � Anchor Pure New Zealand Unsalted Butter (929750) 1 cup � Shredded Mozzarella Cheese (901028) PREP | Preheat oven to 375°F. In a sauté pan, melt butter. Sauté mushrooms, onions and carrots. Add chicken, prepared chicken base and cream. Reduce to less than half. Add spinach and seasoning. Stir well. Remove from heat. Add mozzarella. Cut pie dough into 4x4 inch squares.

Place approximately 1-2 tablespoons of the chicken mixture onto one side of the dough. Fold dough in half. Pinch and use a fork to seal edges.

Bake until brown and center is heated through, approximately 8-14 minutes.

COST $2.33 SELL AT $7.99

POTENTIAL PROFIT* $5.66

PILLSBURY™ FROZEN PIE DOUGH SHEET 10X12in (956100 – 20/13.7 OZ) Highly versatile and customizable. Fits perfectly into half hotel pans for

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buffets and catering or 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.

GRILL MATES® MONTREAL CHICKEN® SEASONING (472761 – 1/23 OZ) A robust blend featuring garlic, salt, onion, black pepper, red pepper, green pepper, paprika and orange peel. Perfect for chicken, pork or seafood.

2

CULINARY CONCEPTS

MEDITERRANEAN CHICKEN 2 each � Tyson Chicken Thighs (973210) As needed � Custom Culinary Master’s Touch® Roasted Garlic Flavor Concentrate (500041) As needed � Salt As needed � Pepper 1/2 cup � Kraft Heinz Diced Tomatoes in Juice (550630) 1 tsp � Wholesale Minced Garlic (391020) 2 Tbsp � Bix Diced Yellow Onions (380718) 2 tsp � Roland Pomace Olive Oil (620390) 1 tsp � Roland Balsamic Vinegar of Modena (422110) As needed � Cilantro (360490), chopped 1 cup � Norpac Flav-R-Pac® Southwest Quinoa Ancient Grains Blend (955420), prepared

CHICKEN THIGHS (973210 – 96/5.11 oz) • Without back portions.

• Each piece is individually quick frozen within 48 hours of processing, which locks in natural juices and tenderness and allows you to use as many or as few as you need at a time.

• All pieces are ice glazed to protect them from freezer burn and prevent dehydration.

• Guaranteed minimum piece count means each bird is computer sized to ensure consistency and portions for better plate presentation and food cost control.

FLAV-R-PAC® SOUTHWEST QUINOA ANCIENT GRAINS BLEND (955420 – 12/1 LB) Featuring the zesty flavor of roasted red pepper and a hint of cilantro, this blend also includes green pepper, quinoa, black beans and super sweet corn.

PREP | Preheat oven to 375°F. Rub chicken with garlic concentrate and season with salt and pepper. Roast until internal temperature reaches 165°F. Sauté onions with olive oil until they start to turn translucent. Add garlic. Continue to sauté.

Add tomatoes and balsamic vinegar. Simmer for 5-10 minutes. Serve chicken over prepared ancient grains blend. Top with tomato mix and chopped cilantro.

YOGURT SAUCE YIELD | 8 1 cup � Chobani Original Plain NonFat Greek Yogurt (955150) 1 cup � Kemps Sour Cream (900540) 2 Tbsp � Mott’s ReaLime® Lime Juice (733100) As needed � Pepper PREP | Mix all ingredients together.

COST $2.97 SELL AT $8.99

POTENTIAL PROFIT* $6.02 2018 ISSUE FIVE

3

CULINARY CONCEPTS

CRAB CAKE 1 each � Handy Gluten-Free Crab Cake (956630) PREP | Prepare crab cake as directed.

RED PEPPER COULIS YIELD | 12 3 each � Capital City Red Bell Peppers (361251) 3 Tbsp � Roland Pomace Olive Oil (620390) 3 Tbsp � Wholesale Peeled Shallots (360565), finely chopped 1/4 cup � Hot Water 1 tsp � Custom Culinary Gold Label Chicken Base (908008) 1 Tbsp � Roland Balsamic Vinegar of Modena (422110) To taste � Salt To taste � Pepper

COST $4.66 SELL AT $13.99

POTENTIAL PROFIT* $9.33

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GLUTEN-FREE CRAB CAKES (956630 – 2/12 CT)

PREP | Roast red bell peppers over an open flame to char. Cool and remove skin, seeds and core. Heat olive oil in a skillet. Add shallots and prepared peppers. Sauté for approximately 1 minute. Reduce heat. Continue to sweat for approximately 10 minutes. Mix hot water and chicken base together until base is dissolved. Add half of the prepared chicken base to the pepper mixture. In a blender or food processor, blend finished mixture until smooth. Add balsamic vinegar and season with salt and pepper. If sauce is too thick, add more prepared chicken base.

Serve over crab cake.

ROASTED POTATOES 6 oz � Wholesale B Potatoes (361876 or 361970), cut into smaller pieces 1 Tbsp � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper PREP | Preheat oven to 375°F. Toss cut potatoes with olive oil, salt and pepper. Roast until tender.

Made with fresh crab meat.

GREEN BEANS 4 oz � Norpac Flav-R-Pac® Petite Green Beans (346318) As needed � McCormick Grill Mates® Vegetable Seasoning (470201) PREP | Prepare and season vegetables.

4

CULINARY CONCEPTS

PAN SEARED BEEF WITH RED WINE SAUCE 1 each � Greater Omaha Choice Center Cut Top Butt Beef Steak (937613) 1 Tbsp � Wholesale Minced Garlic (391020) 1 Tbsp � McCormick Cracked Black Pepper (472411) As needed � Salt As needed � Roland Pomace Olive Oil (620390) 1/2 cup � Red Wine 1/2 cup � Custom Culinary Gold Label Beef Base (908028), prepared As needed � Bix Rosemary (391008), chopped

COST $4.22 SELL AT $13.99

POTENTIAL PROFIT* $9.77

GOLD LABEL BEEF BASE (908028 – 6/1 LB) Authentic beef flavor shines through with this meat first, no MSG-added base. Ideal for producing authentic beef flavors in sauces, soups and other signature dishes.

PREP | Season steak with olive oil, black pepper, salt and garlic. Cook in a skillet to desired temperature. Remove from skillet. Simmer red wine and prepared beef base over medium-high heat until reduced to 2-3 tablespoons. Pour wine sauce over steak. Top with chopped rosemary.

ROASTED POTATOES 6 oz � Wholesale B Potatoes (361876 or 361970), cut into smaller pieces 1 Tbsp � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper PREP | Preheat oven to 375°F. Toss cut potatoes with olive oil, salt and pepper. Roast until tender.

SEE HOW TO MAKE THIS RECIPE!

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

NANTUCKET VEGETABLES 4 oz � Norpac Flav-R-Pac® Grande Classics® Nantucket Blend Vegetables (963020) As needed � McCormick Grill Mates® Vegetable Seasoning (470201) PREP | Prepare and season vegetables.

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5

CULINARY CONCEPTS

CHEESY BURGER COST $4.22 SELL AT $13.99

POTENTIAL PROFIT* $9.77

Valley Meats Ultimate Burger Beef Patty – 2x1 (913690) Rotella’s Kaiser Bun (996760) Roth Smoked Gouda Cheese Slice (909040) Roth Muenster Cheese Slice (909070) Roth Pepper Jack Cheese Slice (901870) Green Leaf Lettuce Filet (360670) Wholesale Jumbo Red Onion (361112), slices Bix Tomato Slices (348109) Ventura Secret Sauce (632431) – 1 oz Lamb Weston Stealth® Natural Thin Cut Fries – 5/16 in (961880) – 5 oz

SMOKEHOUSE BURGER Valley Meats Fresh Prime Rib Beef Patty – 3x1 (938280) Smithfield Farmland Gold Medal Single Slice Bacon – 14/18 (924600) Cloverdale Sliced Beef Brisket (927680) – 2 oz Rotella’s Onion Kaiser Bun (987110) Green Leaf Lettuce Filet (360670) Wholesale Jumbo Red Onion (361112), slices Bix Tomato Slices (348109) Ventura Chipotle Mayonnaise (632310) – 1 oz Lamb Weston Stealth® Natural Thin Cut Fries – 5/16 in (961880) – 5 oz

COST $3.64 SELL AT $10.99

POTENTIAL PROFIT* $7.34

6

CULINARY CONCEPTS

ITALIAN SAUSAGE GRINDER American Foods Group Sheboygan® Fully Cooked Italian Sausage Link – 4x1 (938960) Signature Breads French Sandwich Roll – 7.5 in (986680) Norpac Flav-R-Pac® Flame Roasted Seasoned Onion & Pepper Blend (909620) – 1/4 cup Monterey Thin Sliced Mushrooms (360970) – 1 oz Kraft Heinz Escalon™ Allegro™ Tuscan Tomato & Herb Pasta Sauce (551660) – 2 oz Shredded Mozzarella Cheese (901028) – 1 oz Lamb Weston Natural Twister Fries (960488) – 5 oz

COST $2.45 SELL AT $8.99

POTENTIAL PROFIT* $6.54

FULLY COOKED ITALIAN SAUSAGE LINK – 4X1 (938960 – 2/5 LB) FLAV-R-PAC® FLAME ROASTED SEASONED ONION & PEPPER BLEND (909620 – 6/2.5 LB) ESCALON™ ALLEGRO™ TUSCAN TOMATO & HERB PASTA SAUCE (551660 – 6/#10) NATURAL TWISTER FRIES (960488 – 6/5 LB)

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CULINARY CONCEPTS

BRAT KABOBS Bamboo Skewers – 10 in (400548) Tyson Hillshire Farm® Fully Cooked Bratwurst Links – 4x1 (915990) – 1x1 in Wholesale Pineapple (380360) – 1x1 in Capital City Red Bell Pepper (361251) – 1x1 in Capital City Green Bell Pepper (361261) – 1x1 in Capital City Zucchini (361451), slices Ventura Sweet & Sour Sauce (632441) – 2 oz

HILLSHIRE FARM® FULLY COOKED BRATWURST LINKS – 4X1 (915990 – 1/11 LB)

Chef Tip:

Soak skewers in water for an hour before putting kabobs together.

This will keep the skewers from burning.

SWEET & SOUR SAUCE (632441 – 1/1 GAL)

COST $2.95 SELL AT $7.99

POTENTIAL PROFIT* $5.04

8

CULINARY CONCEPTS

PASTA WITH GRILLED SALMON, ANDOUILLE SAUSAGE & WHITE WINE CREAM SAUCE

COST $4.72 SELL AT $14.99

POTENTIAL PROFIT* $10.27

1 each � High Liner FPI® Chilean Atlantic Salmon – 6 oz (928840) As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper 3 oz � Tyson Hillshire Farm® Fully Cooked Andouille Endless Rope Sausage (977910), sliced 4 oz � Anchor Chef’s Heavy Cream (929770) 2 oz � White Wine 6 oz � Zerega Cortona® Penne Rigate (480750) 1 Tbsp � Bix Diced Tomatoes (380248) 1 tsp � Green Onions (361010), diced PREP | Brush salmon with olive oil and lightly season with salt and pepper; grill. In a sauté pan, add wine and cream; reduce to half; add sliced sausage; heat through. Prepare pasta and toss with olive oil; plate. Top with salmon and sausage mixture. Garnish with diced tomatoes and green onions.

FPI® CHILEAN ATLANTIC SALMON – 6 OZ (928840 – 1/10 lb) Delivers an eating experience with appealing color and rich flavor that’s perfectly portioned. A perfect way to add this top species to your menu.

HILLSHIRE FARM® FULLY COOKED ANDOUILLE ENDLESS ROPE SAUSAGE (977910 – 1/11 lb) Seasoned with a proprietary blend of onions, peppers and seasonings and hardwood smoked for hearty flavor.

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CORTONA® PENNE RIGATE (480750 - 2/10 LB) Fine pasta designed specifically to withstand food service preparations including steam table, reheating and cook-chill applications. Made with the finest 100% durum semolina.

Ask about the many other Cortona® pastas now available!

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CULINARY CONCEPTS

COST $3.15 SELL AT $9.99

POTENTIAL PROFIT* $6.84

CARIBBEAN JERK CHICKEN WITH TROPICAL SALSA 1 each � Wayne Farms Platinum Harvest® Boneless Skinless Marinated Chicken Breast – 8 oz (979600) As needed � McCormick Caribbean Jerk Seasoning (473201) 1/4 cup � Bix Tropical Salsa (380110) As needed � Cilantro (360490) As needed � Wholesale Lime (376212), wedges PREP | Season chicken breast with jerk seasoning; grill until internal temperature reaches 165°F. Serve with tropical salsa, cilantro and lime wedges.

COCONUT RICE & BEANS PLATINUM HARVEST® BONELESS SKINLESS MARINATED CHICKEN BREAST – 8 OZ (979600 – 20/8 oz) Premium, all-natural poultry.

CARIBBEAN JERK SEASONING (473201 – 1/18 OZ) Creates authentic Caribbean jerk flavor with a vibrant blend of red and black pepper, thyme and allspice. Perfect for jerk chicken, pork, beef and fish dishes that are either grilled or pan-fried.

YIELD | 4 14 oz � Roland Classic Coconut Milk (430180) 1-1/4 cup � Water 1 tsp � Sugar 1 Tbsp � Bix Diced Yellow Onions (380718) 1 tsp � McCormick Ground Nutmeg (472391) 1-1/2 cup � Uncle Ben’s Original Long Grain Rice (460610) 1 cup � Kidney Beans, rinsed PREP | Place all ingredients except beans into a sauce pan. Cover. Simmer over medium heat until cooked, approximately 20 minutes. Fold in beans.

10

CULINARY CONCEPTS

SWEET CHILI CHICKEN RICE BOWL 1 cup � Uncle Ben’s Whole Grain Brown Rice (460668) 4 oz � Brakebush Diced Chicken Thigh (967910) 1/4 cup � Broccoli Florets (360065) 1/4 cup � Bix Julienne Red Peppers (380764) 2 oz � Monterey Thin Sliced Mushrooms (360970) As needed � Roland Pomace Olive Oil (620390) 2 oz � Bay Valley Saucemaker® Sweet Chili Sauce (430570) 2 each � Wholesale Pineapple (380360), wedges As needed � Green Onions (361010), diced PREP | Prepare brown rice and chicken thigh.

Sauté broccoli, peppers and mushrooms in olive oil; add prepared chicken thigh and sweet chili sauce. Top prepared brown rice with thigh mix.

Grill pineapple wedges. Garnish with grilled pineapple and diced green onions.

COST $3.19 SELL AT $8.99

POTENTIAL PROFIT* $5.80

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CULINARY CONCEPTS

CHOCOLATE TORTE YIELD | 12 8 oz � Unsweetened Chocolate (465158) 1 cup � Anchor Pure New Zealand Unsalted Butter (929750) 5 each � Sparboe Farms Large Eggs (380130) 1 cup � Sugar 1 Tbsp � Flour 1 tsp � Vanilla As needed � Salt PREP | Preheat oven to 400°F. Line 9-inch spring form pan with parchment paper. Melt chocolate and butter, mixing together. Add remaining ingredients. Mix only until blended – do not overmix. Bake for 20-25 minutes. Remove from oven. Cool to room temperature. Remove spring form ring. Chill for 2-4 hours.

SEA SALTED CARAMEL GANACHE YIELD | 12 10 oz � Hershey’s Sea Salt Caramel Chips (465160) 4 oz � Anchor Chef’s Heavy Cream (929770)

COST $0.78 SELL AT $3.99

POTENTIAL PROFIT* $3.21

PREP | Heat cream – do not boil. In a bowl, pour heated cream over sea salt caramel chips. Mix well.

Let stand at room temperature for approximately 15 minutes or until starts to thicken. Pour over Chocolate Torte. Cool until set, approximately 30 minutes.

CHOCOLATE GANACHE YIELD | 12 SEA SALT CARAMEL CHIPS (465160 - 1/25 LB) The newest Hershey’s addition! Add the rich, indulgent flavor of salted caramel to your favorite recipes! Sprinkle them into cookie and brownie batter, or melt them down to create a sweet and salty glaze for cakes and tortes.

12

6 oz � Hershey’s Semi-Sweet Chocolate Chips (348237) 4 oz � Anchor Chef’s Heavy Cream (929770) PREP | Heat cream – do not boil. In a bowl, pour heated cream over chocolate chips. Mix well. Let stand at room temperature for approximately 15 minutes or until starts to thicken. Pour over Sea Salted Caramel Ganache/Chocolate Torte. Cool one hour before serving.

MAY SPECIALS, REBATES & NEW ITEMS Pricing valid through May 31, 2018

SPECIALS Steamship Ham Roast

Brioche Slider Bun

$2.56/lb

$50.99

+ $2/CASE REBATE THRU 5/18/2018

+ $5/CASE REBATE THRU 6/30/2018

(999780 – 144/1.25 oz)

(352440 – 1/16 lb ave)

Pork Carnita

Ground Beef Patty Mix – 80/20

(926980 – 3/5.5 lb ave)

(913080 – 4/5 lb)

$3.04/lb

$46.99

Ball Park® Beef Hot Dog – 5x1

DESSERT MIXES Flav-R-Pac® Asian Quinoa Ancient Grains Blend (955430 – 12/1 lb) $35.99 A hearty mixture of quinoa, edamame, diced carrots, diced red peppers and diced onions.

Strawberry Gelatin Mix (711310 - 6/4.5 lb)

$40.59

Orange Gelatin Mix (711340 - 6/4.5 lb)

Gold Medal ™ Chocolate Brownie Mix

$40.59

$85.99

Instant Chocolate Pudding Mix

(400020 – 6/6 lb)

(974770 – 2/5 lb)

$33.99

Gold Medal ™ Yellow Cake Mix (402140 – 6/5 lb)

$76.59

Gold Medal ™ White Cake Mix

Northwoods Chicken with Wild Rice Soup

(402150 – 6/5 lb)

$76.99

(943150 – 4/4 lb)

(712230 - 12/28 oz)

$48.59

French Batard

(987820 – 24/8.8 oz)

$32.99

Sliced Curved Margarine Croissant (995380 – 60/2.5 oz)

$42.99

$61.99

Instant Vanilla Pudding Mix (712250 - 12/28 oz)

$47.99

Instant Meringue Mix (431340 - 12/1 lb)

$49.59

New York Style Cheesecake Mix (712260 - 6/4 lb)

Gold Medal Pulled Pork

Hashtag Shaped Yeast Raised Donut

Café H Chicken Carnita

$67.59

$25.99

$39.99

Chocolate Mousse Mix

(910370 – 4/2.5 lb)

$44.49

(967660 – 60/2 oz)

®

(919720 – 2/5 lb)

(712980 - 6/5 lb)

$105.59

Strawberry Shortcake (939070 – 2/12x16 in)

$93.99

Supersized with three scrumptious layers of the best shortcake all decorated with thick, dairy-fresh whipped cream and strawberry preserves.

2018 ISSUE FIVE

13

HOT DISH!

REBATES UP TO $100!

UP TO $50!

Redstone Canyon® Fries Rebate

Extra Crispy Coated Fries (907240)

$10/CASE!

UP TO $500!

Offer valid through 6/30/2018.

Offer valid through 6/30/2018.

UP TO $500!

UP TO $500!

New Items (967880)

Spring Desserts Promo

Offer valid through 6/30/2018.

Offer valid through 5/30/2018.

UP TO $250!

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UP TO $250!

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(955900, 955910)

Get S’more Back Rebate

Steamship Ham Roast (352440)

Offer valid through 5/31/2018.

Offer valid through 5/18/2018.

Smoke’N Fast ® Carvemaster ® Ham (388030)

UP TO 50 CASES!

UP TO $500!

UP TO $500!

UP TO $500!

Café H® New Items Offer valid through 6/30/2018.

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Offer valid through 9/30/2018.

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Offer valid through 5/31/2018.

Original Bomb Pop® Cups (956400)

Offer valid through 5/31/2018.

Chilly Cow™ Light Chocolate Chip Cookie Dough Ice Cream (956350)

UP TO $800!

UP TO $4/CASE!

UP TO $500!

UP TO $500!

J. Hungerford Smith® Toppings Rebate

Pam® No-Stick Spray Rebate Offer valid through 5/31/2018.

Chicken Rebate

Offer valid through 5/31/2018.

Sweet & Sensational Rewards Rebate

UP TO $120!

$5/CASE!

SAVE 50%!

Bread & Pretzel Filled Bites/Middles (967570, 967580)

Classic Hummus Made Easy

Every Bite Better Rebate

Offer valid through 6/30/2018.

UP TO $250!

Offer valid through 5/31/2018.

Load’d Sundaes™ (956380, 956390, 956360, 956370)

Offer valid through 5/31/2018.

Offer valid through 6/1/2018.

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Minis (Featuring NEW Mini Apple Fritter

Buns Rebate

Bite Dough – 967990 – 525/.5 oz)

Offer valid through 6/30/2018.

Offer valid through 6/30/2018.

Offer valid through 6/1/2018.

$3/CASE!

UP TO $2.80/CASE!

Cinco de Mayo Rebate

Sizzlin’ Summer Savings Rebate

Offer valid through 6/30/2018.

Offer valid through 6/30/2018.

(601680)

Offer valid through 5/31/2018.

UP TO $1,000!

Food Bases Rebate

Offer valid through 9/30/2018.

FREE CASE REBATES FREE CASES!

FIRST CASE REBATE!

FREE CASE!

BOGO!

Seasoned Tots

Premium Blend BBQ Sauce (561930)

Golden Dipt ® Buttery Cracker Breadcrumb (416460)

Craft Beer Battered Cod (955940)

(955970, 955980, 955990)

Offer valid through 6/30/2018.

Offer valid through 5/31/2018.

Offer valid through 12/31/2018.

Offer valid through 12/31/2018.

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

14

Satisfy your guests from coast to coast!

Lamb’s Supreme Tater Puffs Seashore-Style

®

®

®

Seasoned with a perfect blend of sea salt, black pepper and garlic.

Whether baked or fried, these puffs are crispy and delicious.

(968160 – 6/5 lb)

Puffs are popular and profitable! They’re growing almost 2x as fast as the overall frozen potato category.1

Available at Martin Brothers

1

NE W !

YE, Aug 2017, NPD Supply Track

MB #

Description

Pack

968150 968140 972700

FC Wing Stingers® Small Breaded Wings, 1st & 2nd JTS FC Fire Stingers® Medium Spicy Breaded Wings, 1st & 2nd JTS FC Wing Stingers® Boneless Wings

2/7.5 lb 33681 2/7.5 lb 3680 2/5 lb 14905

STINGERS® WINGS

Fire Stingers® Medium Spicy Breaded Wings (968140 – 2/7.5 lb)

Wing Stingers® Small Breaded Wings (968150 – 2/7.5 lb)

ALSO AVAILABLE: Wing Stingers® Boneless Wings (972700 – 2/5 lb)

Mfr#

NE W !

HOT DISH!

NEW ITEMS

JUICE COCKTAILS Passion Fruit Cocktail (730958) Gluten-Free Crab Cakes

Mango Tropical Cocktail (730968)

(956630 – 2/12 ct)

Also available: Cranberry Cocktail (734428)

Wasabi Seafood Dip Bites

(12/46 oz)

Made with fresh crab meat.

(956610 – 2/50 ct)

The dip is inside the bite.

• Shelf-stable, ready-to-serve juices.

Crispy Shrimp Wraps

• Advanced aseptic processing maintains the fresh flavor and vibrant colors of the juice.

(956640 – 2/50 ct)

Made with large shrimp, ginger and a fresh herb mixture all wrapped together.

Panko Soft Shell Crabs (956600 – 4/9 ct)

Naturally molted so there is more white meat. Ready to cook – freezer to fryer.

Year-round production means dependable supply.

Real Crab Shells (956620 – 3/35 ct)

Real crab shells and simple ingredients.

• Special carton liner guarantees superior quality, eliminating the metallic flavor often associated with canned juices.

• Twist ‘N Pour™ cap makes opening the container a snap, eliminating the need for can openers that can contaminate juices and create sharp edges and metal fragments.

• Resealable Twist ‘N Pour™ cap means juice can be stored in the carton, eliminating the need for additional storage containers and helping to reduce spillage and waste.

• Cartons store easily and efficiently and crush flat for cost-effective disposal.

NEW 3 GALLON ICE CREAM FLAVORS Bourbon Pecan (968050) Butter pecan ice cream with a sweet whiskey revel.

Lemon Bar (968060) Lemon flavored ice cream with a graham revel and lemon bar pieces.

Coconut Castaway (968070) Coconut flavored ice cream with a coconut swirl, chocolate chunks and almonds.

(1/3 gal)

Biohazard Spill Mop Kit (028070) Includes Cabinet, Handle & 10-ct Biohazard Spill Mop Pads

• Can be used to remove regular spills or biohazard spills safely and quickly and help to prevent cross-contamination.

• Biohazard spills can be especially difficult to remove, causing sanitation and safety concerns for staff and customers.

• Each pad absorbs up to 32 ounces of water, which is then locked inside the pad to prevent leaks.

• Integrated release lever on the handle helps avoid contact with the soiled mop during disposal.

Need More Mop Pads?

Biohazard Spill Mop Pads (028080 – 1/10 ct)

16

BIOHAZARD SPILL MOP

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

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

FRONT OF THE HOUSE (FOH) Controlling food safety hazards in the front-of-the-house is an important step to keeping consumers and residents safe from foodborne illness. Everyone works hard in the kitchen to ensure that food is received and stored at the right temperature, thawed properly, cooked to the correct temperature, etc. But, what happens once food leaves the kitchen?

Employees putting food on steamtables, delivering food to tables and in senior living communities helping residents to consume food at their tables also need to understand and demonstrate food safety competency. Two areas for front-ofthe-house staff to concentrate on for food safety are employee sanitation/personal hygiene and holding/serving food.

EMPLOYEE SANITATION & PERSONAL HYGIENE

HOLDING & SERVING FOOD

It is imperative that employees do the following:

• Foods need to be held for service outside of the temperature danger zone.

• Demonstrate proper handwashing.

• Hot foods need to be held at an internal temperature of 135°F or higher.

• Have no bare hand contact with ready-to-eat foods.

• Demonstrate proper handling techniques such as preventing eating surfaces from coming into contact with clothing and handling cups and silverware by their outsides and handles.

• Cold foods need to be held at an internal temperature of 41°F or lower.

• Check food temperatures at least every four hours, and throw out food that is between 41°F and 135°F (the temperature danger zone). Or, you can also check food temperatures every two hours, which will leave you time for corrective action.

• Have open areas on their skin covered.

• Maintain appropriate hygiene after direct contact with a resident’s skin or secretions.

• Wear clean clothes.

• Leave jewelry off.

• Have neatly-trimmed nails free from nail polish.

• Wear hair restraints if serving from the steamtable or going into the kitchen.

• Stay home from work for at least 24 hours until symptom-free from fever, diarrhea or vomiting.

• Get foods to the steamtable just in time for service. It is not ideal to leave food sitting in the steamtable for long periods before it will be consumed. Batch cook food and bring to the steamtable as needed for increased quality and safety. Do not mix new batches of food with old batches.

• Use separate, clean and sanitized utensils for each food item. Store serving utensils with the handle extended above the rim of the container when not in use, or place them on a clean, sanitized food-contact surface.

• Have a written release from a medical practitioner to come back to work if they’ve been diagnosed with a foodborne illness caused by Hepatitis A, Norovirus, Salmonella Typhi, Shigella or E.coli or have had jaundice.

FOOD CODE UPDATE

The U.S. Food & Drug Administration released the 2017 edition of the Food Code on February 12, 2018.

Significant changes include: • Revised requirement for the Person in Charge (PIC) to be a Certified Food Protection Manager (CFPM).

• A new section addresses the use of bandages, finger cots and fingerstalls.

• Cooking time/temperature parameters have been harmonized for intact and non-intact meat and poultry in accordance with guidance from the USDA-FSIS.

• There are updated procedures for retail food establishment operations to continue during an extended water or electrical outage if a written emergency plan has been pre-approved by the regulatory agency.

• Plain language descriptors have been used throughout the food code.

2018 ISSUE FIVE

17

SENIOR LIVING

Handling Food Complaints Erika D. Kramer, LNHA

& Resident-CenteRed CaRe

Martin Bros. Healthcare Market Developer BASED ON RECIPE #1422

Starting November 28, 2017, the survey process for nursing homes changed. This change focused on resident-centered care, which surveyors will be evaluating through resident observations and resident or representative interviews. Now more than ever, you want to make sure that your residents are satisfied, and food has been and probably always will be a top amenity to make sure that your residents are happy about.

When residents are not happy with the food and are making complaints about it, make sure you take steps to identify exactly what they are referring to and address that specific problem.

5 common complaints and ideas for addressing them:

1

4

2

5

FOOD IS TOO SALTY

Make sure you are using spices and seasonings to enhance the taste of your food, and not just salt and pepper. By incorporating different spices, you can easily add flavor to your food without making it too salty. There are a lot of great low-sodium and saltfree seasoning blends that you can also use to bring delicious and unique flares to meat, potatoes and vegetables!

FOOD IS TOO COLD

This is always a tough complaint to fix. Start by evaluating how the residents making this complaint are dining. If they are usually eating in their rooms, there is a good chance their food is not holding its temperature during travel time. Make sure you are utilizing the many meal service and insulated food transport products available to deliver resident meals, and look at other ways you can keep food hotter for a longer period of time – such as by heating plates before you put food on them or upgrading your steamtable.

3

LACK OF OPTIONS OR CHOICES

If you are willing to make something special for residents who do not care for the main meal, consider posting other options at the table. Think of easy alternatives such as an egg sandwich or a grilled cheese. These could be your “alwaysavailable options”. Then, train your staff to offer these choices if the main entrée is not what a guest is in the mood for.

LACK OF HEALTHY OPTIONS

This complaint might be something you can deal with by looking at your always-available options again. Can you add some more healthy options to this list? Marketing what you are offering and indicating healthy options with an icon can really help combat this complaint.

Working with your team to find solutions to what your residents see as problems will not only keep your residents happy but also help your surveys be successful!

LOOK OF FOOD

People eat with their eyes. If you are sticking with three circles of food and putting them on a white plate, you can easily correct this problem. Talk with your team about doing simple things like adding garnishes or slicing meat and stacking it on the mashed potatoes instead of on its own, or consider investing in colored plates to add contrast.

Always-Available Menu Resource PERFECT PINCH® SALT-FREE SEASONINGS Salt Free Perfect Pinch® Signature (475731 – 1/21 oz) Salt Free Perfect Pinch® Zesty Pepper (475741 – 1/19 oz) Salt Free Perfect Pinch® Garlic & Herb (475751 – 1/20 oz) 18

Always-available menus are a big trend! Go to info.martinbros.com/ always-available to download a step-by-step guide to implementing an always-available menu in your dining program. info.martinbros.com/ always-available

CamShelving CONVECTION OVENS ®

Storage redefined – shelving for life. With three distinct lines, every foodservice operation can be setup for maximized cost savings, space efficiency, sanitation, food safety and functionality…no matter what the size or budget.

Convection cooking at its best. Consistently superior results. Available either gas or electric with an energyefficient heat-recovery system and host of other features and configurations suited for every foodservice need and every menu. With gentle air circulation and even heat distribution, they’re all-purpose – producing delicious, evenly-cooked casseroles, meats, vegetables and baked goods.

• Rust and corrosion free • Multi-environment use • Maximized space utilization • Easy to clean and adjust

Ask your Martin Bros. representative for more information.

Ask your Martin Bros. representative for more information.

Jacob’s Pride Nylon Handle Whips ®

French Whips One-piece handle is completely sealed - no crevices to collect food or bacteria Center reinforcement wire eliminates bending, twisting and deforming Nylon handle is heat resistant to 475°F Comfort nubs on handle for sure grip Wires are stainless steel to resist corrosion and rusting Knob end on handle to prevent slippage while in use

Ergonomic whip with thicker wires for mixing heavy food products Color coded aqua for French style for easy identification

12 in (220550) 14 in (220560) 16 in (220570)

Piano Whip Ergronomic whip with fine wires for mixing or aerating thinner food products Color coded purple for piano style for easy identification

14 in (220630)

Why Jacob’s Pride®?

Jacob’s Pride® products are so tough, the entire line has a lifetime warranty. They’re guaranteed to last longer, giving you a lower total cost of ownership, boosting efficiency and reducing waste. The products are engineered and tested to deliver maximum performance and exceptional durability. Even in the busiest kitchens, they can handle anything you dish out.

Serving after serving. Day after day. Year after year.

2018 ISSUE IVE

19

HERE ARE SOME GOOD TIPS & ITEMS TO GET YOUR TO-GO GOING:

TAKE IT UP A NOTCH: UPSCALE BLACK FINISH, GREASE RESISTANT, MICROWAVE SAFE, SECURE BUTTON LOCK, ECO-FRIENDLY

Genpak Harvest ® Pro Black Eco-Friendly Hinged Container – 6x6 in (357542 – 4/100 ct)

KEEP IT CRISP:

LID VENTING RELEASES STEAM AND HELPS PREVENT FOODS FROM ABSORBING MOISTURE, DOUBLE-LOCK LID SYSTEM, MULTIPLE COMPARTMENTS KEEP FOOD SEPARATED, CLEAR LID ADDS TO EYE APPEAL AND ORDERING ACCURACY Genpak ProView 3-Compartment Microwave-Safe Black Container with Clear Hinged Lid – 9x9x3 in (357575 – 2/75 ct)

VERSATILITY MATTERS: MICROWAVE SAFE,

DISHWASHER SAFE, TIGHT-LOCK CLEAR LID ENSURES ACCURACY AND EYE APPEAL, LOW-PROFILE LID MAKES FOR EASY STACKING

Genpak Smart-Set ® Pro Black MicrowaveSafe Container – 24 oz (355419 – 4/75 ct) Genpak Smart-Set ® Pro Clear MicrowaveSafe Lid – 24 oz (356935 – 1/300 ct)

ECO-FRIENDLY IS IMPORTANT:

MADE WITH 90% PLANT-BASED RENEWABLE RESOURCES, POLY COATING MOISTURE BARRIER PREVENTS LEAKING, TIGHT LOCK LID PREVENTS SPILLS, HOLDS HOT UP TO 205º OR COLD ITEMS Dart Solo® Flexstyle ® Paper Food Container with Lid – 12 oz (856808 – 10/25 ct)

KEEP IT ON THE SIDE:

GOOD FOR WET OR DRY ITEMS, ROLLED RIM FOR TIGHT SEAL AND LEAK RESISTANCE, CLEAR LID FOR APPEAL Dart Solo® Black Plastic Portion Cup – 2 oz (853670 – 10/250 ct) Dart Solo® Clear Plastic Lid – 2 oz (853785 – 20/125 ct)

DELIVERY IS CHANGING THE WAY YOU DO BUSINESS. BY 2020, AN ESTIMATED 40% OF RESTAURANT SALES ARE EXPECTED TO COME FROM DELIVERY.

DIVIDE & CONQUER:

USING A DIVIDER HELPS PREVENT HOT ITEMS FROM HEATING UP YOUR COLD ITEMS…BECAUSE NOBODY LIKES LIMP LETTUCE Foil-Laminated Divider (90476933 – 1/250 ct)

BAG IT:

USING A LARGE, NATURAL-COLORED BAG PROVIDES A CLEAN LOOK WITH GREAT BRANDING POSSIBLITIES Brown Sack with Handle – 14.5x9x16 in (357556 – 12/200 ct)

VISIT INFO.MARTINBROS.COM/TO-GO TO DOWNLOAD ALL OF OUR TO-GO RESOURCES… AND GET TO-GO GOING FOR YOUR BUSINESS!

BRAND IT: EVERY ITEM IN YOUR TO-GO ORDERS IS A REFLECTION OF YOUR BRAND

Hoffmaster CaterWrap® Black Cutlery with White Linen-Like® Napkin (857675 – 2/50 ct) Plastic-Wrapped Black Cutlery with White Napkin and Salt & Pepper Packets (853558 – 1/250 ct)

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

Restaurant

Healthcare

C-Store

School

Nursing

WEBINARS June

6

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

Controlling food costs is a work of art. Gain insight into creating a budgetary masterpiece considering the many mediums dining directors in senior living communities must balance.

July

18

Social Media Opportunties & Faux Pas

Erika Kramer, LNHA & Angela Dark, Martin Bros. Marketing Manager

Do you question how social media can be used as a marketing tool to generate business without being an expert, taking up all your time or jeopardizing the privacy of those you serve? Join us as we learn more about this changing topic!

Aug

15

Ironing Your Bossy Pants: Leadership Development Gretchen Robinson, RDN, LD, & Julie Halfpop, RDN, LD

Do you wear the “Bossy Pants� in your healthcare community? Do they need to be ironed a bit? Learn how to get the wrinkles out of your leadership style to develop a positive work experience!

Sept

5

Survey and Food Safety Readiness Barbara Thomsen, CDM, CFPP/RAC

Be survey-ready all the time! Learn how to be prepared for survey and food safety.

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

Register and find more info: martinbros.com/events