Dish! - 2019 Issue 1

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2019 Issue One | January | martinbros.com

2019 trends

FOOD Corned Beef Bacon & Blue Fries page 10

Lent Recipe Ideas page 4

All About Clean Label page 17

Carpet 101 page 20

#MBMustHaves PAGE 4

High Liner FPI® Sea Salt & Pepper Popcorn Shrimp

Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (630040)

Lola’s Original Hot Sauce

Trident Crispanko™ Breaded Cod Fillets – 2.5-3.5 oz (954920)

(552190)

(388670)

PAGE 4

PAGE 5

Ventura Classic Gourmet® Select Tartar Sauce (630060)

High Liner FPI® Pecan Crunch Tilapia Fillets – 5-6 oz (955930)

Simplot RoastWorks® Baby Bakers™ Potatoes (963050)

McCormick Grill Mates® Vegetable Seasoning (470201)

Tyson Fully Cooked Bacon Pieces

Norpac Flav-R-Pac® Extra Fine Green Beans (961740)

PAGE 6

High Liner Icelandic® Faroe Island Salmon Fillet – 6 oz (925220)

Lamb Weston Lamb’s Supreme® Gold Mashed Lightly Seasoned Potatoes

(916890)

(961460)

PAGE 8

PAGE 6

Catallia Flour Tortillas – 10 in (949980)

Smithfield Farmland Gold Medal Applewood Smoked Apple Cider Cured Bacon – 18/22 (914040)

(905708)

(949950)

PAGE 9

PAGE 8

Mrs. Gerry’s Steakhouse Coleslaw

Catallia Flour Tortillas – 6 in

Ventura Hidden Valley® French Dressing (630380)

Ventura Classic Gourmet® Select Supreme Thousand Island Dressing

Rich’s Oval Rustic Flatbread – 12x5 in (908600)

Tyson Black Oak® Rope Smoked Sausage (910000)

(630150)

PAGE 11

McCormick Lawry’s® Chili, Cumin & Garlic Santa Fe Style Seasoning (473231)

HOT DISH!

PAGE 14 NEW ITEMS NE W !

PAGE 12

Custom Culinary PanRoast® Beef Flavored Gravy Mix (504070)

Kraft Heinz Grey Poupon® Dijon Mustard (560170)

Lamb Weston Crispy On Delivery Regular Cut Fries (968800)

Crispy On Delivery Regular Cut Fries (968800 – 6/5 lb) Featuring an even-batter coating that delivers crispiness while extending hold time. This revolutionary regular cut fry provides exceptional delivery characteristics, maintaining crispiness for 30 minutes when using the Crispy on Delivery Cup. (For more information on the Crispy on Delivery Cup, visit www.lambweston.com/crispy-on-delivery-cup.) $43.40

2019 Trends & More

A new year is here! What trends are in store for us? The Martin Bros. chefs and specialists took a look at what others are saying will be trending as well as what our team is seeing and envisioning in the Midwest. And that’s how we created our list of the Top 6 Trends for 2019! So take a look…and don’t miss some of our other great sections…including Lent and St. Patrick’s Day recipe ideas and much more!

Wishing you a wonderful 2019!

Krystle Kettman

Managing Editor | kkettman@martinbros.com

EXECUTIVE VICE PRESIDENT Diane Chandler

HEALTHCARE SPECIALISTS Erika Kramer, Ryan Young

VICE PRESIDENT OF MERCHANDISING Jennifer Meinders

MEDICAL SUPPLIES SPECIALIST Becky Miller

MARKETING MANAGER Angie Dark

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

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

GRAPHIC DESIGNERS Rob Swiatly, Jeff Sadler, Trevor Holman, 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, Julie Husmann

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CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith

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 2019 Trends + Lent & St. Pat’s Recipe Ideas

HOT DISH!

13

HEALTH & WELLNESS

17

SENIOR LIVING

18

EQUIPMENT & SUPPLIES

20

St. Pat’s, New Items & Specials

Lent Recipe Ideas

3

4

4

Clean Label

Dementia Dining

13

What’s Clean Label?

17

Benefits & Care of Carpet

6

5

Top 6 2019 Trends

How To Cook Corned Beef

2

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Carpet 101

20

CULINARY CONCEPTS

1. Tapas Tapas – small, savory dishes – are the tiny yet mighty leaders of our look into 2019 Trends. Small in size means more emphasis on flavor if you want to feature tapas on your menu.

Since most guests will order several different tapas to share, make sure they all pair well together.

JAMMIN’ SHRIMP APPETIZER

SWEDISH MEATBALLS WITH CRANBERRY SAUCE

2. Ethnic Fusion Fusing the flavors of several different countries’ traditional dishes together is a huge trend! It’s all about making something that’s somewhat familiar but also unique.

Ultimately, it’s a fusion of rich and complementary flavors.

3. Smart Foods Cleaner labels, vegan, vegetarian, sustainability, zero waste, farm to fork – these things are all becoming more and more important to more and more people. Know your crowd and your target audience. What is most important to them? What are other restaurants and businesses around you doing to “serve smart food smarter”? Come up with some ideas and goals for what you see your establishment focusing on in 2019 and beyond.

4. Simple Yet Incredible Oftentimes, the simple things in life are the best things in life. For example, when it comes to food, the simple flavors of a perfectly seasoned and seared steak or the perfect blend of hot lava cake with cold vanilla bean ice cream. In a world where everything is at our fingertips, sometimes slowing down and enjoying the simple things is all we need. So, don’t be afraid to put something simple yet amazing on your menu!

1 RATATOUILLE LENTIL PENNE

BUFFALO BISCUIT BITES

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SOUTHWEST STEAK WITH CORN SALSA

BEEF TENDER SLIDERS

5. All the Extras What makes dining out better than dining at home? All of the extras that are not available at home! The garnishes. The unique, house-made ingredients. The customizable dishes.

The over-the-top desserts. The service. These are the things that create a dining experience that people not only tell their friends about but also make plans to come back to.

6. Convenience To-go and delivery are huge trends! However, each year, technology allows us to do even convenient things more conveniently. In foodservice, it’s all about things like making ordering, to-go and delivery easier. Online and app ordering for pickup and delivery – now that’s convenient! Not to mention the growing trend of tableside ordering with a tablet or other smart device.

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& GRILLED ROMAINE

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6 Find these recipes and more at martinbros.com/recipes

Start off 2019 with a look at trends that the experts at Custom Culinary expect to make a major impact in the coming year. They scoured the globe for incredible flavors, analyzed consumer preferences and examined influential menus across channels – and they want to share their findings with you.

Scan this QR code to take a look at a teaser video, check out Custom Culinary on Vimeo or go to www.customculinary.com for more information.

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CULINARY CONCEPTS

2019 FOOD

SALT-CRUSTED BEEF TENDER

trend:

1 each � Beef Utility Tender (931558, 903030), trimmed 1/2 cup � Roland Pomace Olive Oil (620390) 2 Tbsp � Wholesale Minced Garlic (391021) 2 tsp � McCormick Basil Leaves (472151) 1 tsp � McCormick Pure Ground Black Pepper (472521) 4 cups � Cargill Diamond Crystal® Kosher Salt (473160) 1 cup � Water PREP | Mix olive oil, minced garlic, basil leaves and black pepper together. Place tender in a bowl and pour olive oil mixture over top; cover and let marinate for at least 2 hours. Preheat oven to 350°F. Prepare a roasting pan with nonstick cooking spray. Mix kosher salt and water together to make a paste. (You may have to adjust the amount of paste you make for the size of the tender.) Rub entire tender with the paste. Roast to desired temperature. After removing from oven, crack paste crust with a spoon or knife to remove it. Let rest for 15 minutes. Slice and serve.

2019 ISSUE ONE

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CULINARY CONCEPTS

SEA SALT & PEPPER POPCORN SHRIMP

Len t

12 oz � High Liner FPI® Sea Salt & Pepper Popcorn Shrimp (388670) PREP | Prepare according to manufacturers directions.

CREAMY SWEET CHILI SAUCE 2 cups � Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (630040) 1 cup � Bay Valley Saucemaker® Sweet Chili Sauce (430570) 1/4 cup � Cilantro (360490), chopped 2 tsp � Mott’s ReaLime® Lime Juice (733100) 2 tsp � Lola’s Original Hot Sauce (552190)

COST $3.84 SELL AT $11.99

POTENTIAL PROFIT* $8.15

PREP | Combine Creamy Sweet Chili Sauce ingredients. Serve with prepared shrimp.

YIELD | 8-10

FPI® SEA SALT & PEPPER POPCORN SHRIMP (388670 – 1/10 LB)

FISH & CHIPS 3 each � Trident Crispanko™ Breaded Cod Fillets – 2.5-3.5 oz (954920) 5 oz � Lamb Weston Crispy On Delivery Regular Cut Fries (968800) PREP | Prepare according to manufacturers directions.

JALAPEÑO TARTAR SAUCE 2 cups � Ventura Classic Gourmet® Select Tartar Sauce (630060) 1/4 cup � Capital City Jalapeño Peppers, small diced (365150) As needed � Lola’s Original Hot Sauce (552190) PREP | Combine Jalapeño Tartar Sauce ingredients. Let sit at least 4 hours before serving with prepared cod and fries. Serve with Wholesale Lemon (376111) wedges.

YIELD | 8

COST $4.10 SELL AT $11.99

POTENTIAL PROFIT* $7.89 4

CRISPANKO™ BREADED COD FILLET – 2.5-3.5 OZ (388670 – 1/10 LB)

NE W !

CRISPY ON DELIVERY REGULAR CUT FRIES (968800 – 6/5 LB)

CULINARY CONCEPTS

PECAN-CRUSTED TILAPIA WITH APRICOT MAPLE GLAZE, BABY POTATOES, ASPARAGUS & MUSHROOMS 2 each � High Liner FPI® Pecan Crunch Tilapia Fillets – 5-6 oz (955930) 2-3 oz � Fortune Ashman Apricot Maple Marinade for Seafood (389264) 10 oz � Simplot RoastWorks® Baby Bakers™ Potatoes (963050) 12-16 each � Wholesale Asparagus Spears (360050), trimmed 1 cup � Monterey White Mushrooms (360930), halved or quartered As needed � Roland Pomace Olive Oil (620390) As needed � McCormick Grill Mates® Vegetable Seasoning (470201)

FPI® PECAN CRUNCH TILAPIA FILLETS – 5-6 OZ (955930 – 1/10 LB)

PREP | Prepare tilapia; about 5 minutes before it’s cooked, top with apricot maple marinade, being careful not to brush the topping off. Cook potatoes as directed. Toss asparagus, mushrooms, olive oil and seasoning together; roast in a 375°F oven until tender. Serve.

YIELD | 2

COST $3.64 SELL AT $11.99

POTENTIAL PROFIT* $8.35

2019 ISSUE ONE

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CULINARY CONCEPTS

ICELANDIC® FAROE ISLAND SALMON FILLET (925220 – 27/6 OZ) Faroe Island salmon is rich in buttery salmon flavor and beautiful salmon color. The special feed has a high content of fish oil, which gives a distinct taste and higher level of Omega 3s.

LAMB’S SUPREME® GOLD MASHED LIGHTLY SEASONED POTATOES (961460 – 6/4 LB) Golden potatoes are peeled and whipped to a smooth texture and blended with real cream cheese, milk and butter. Their appetizing golden color is accented by a rich and buttery flavor.

Fish & Gourmet The Seafood & Gourmet Specialists

HOOK’S BLUE PARADISE BLUE CHEESE WHEEL (389263 – 1/6 LB AVE) A double cream blue. It is a smooth, creamy, milder-flavored blue cheese. Pasteurized cow’s milk. Semi-firm.

GOLD MEDAL APPLEWOOD SMOKED APPLE CIDER CURED BACON (914040 – 1/15 LB) Cured with real apple cider then smoked naturally over applewood chips to seal in the distinctive apple flavor.

CARROT MAPLE SALMON 1 each � High Liner Icelandic® Faroe Island Salmon Fillet – 6 oz (925220) As needed � Carrot Maple Glaze (see recipe) PREP | Prepare salmon; about 3-4 minutes before it’s cooked, top with Carrot Maple Glaze.

CARROT MAPLE GLAZE 2 cups � Carrots (360280), cut into pieces 1 cup � Pancake & Waffle Syrup (770470) 1 cup � Anchor Pure New Zealand Unsalted Butter (929750), melted PREP | In a sauce pan, cook carrots until tender with water and a little bit of salt and pepper; drain. In a processor or blender, blend cooked carrots, syrup and butter until smooth.

YIELD | 12-14

APPLE BACON MASHED POTATOES 1 bag � Lamb Weston Lamb’s Supreme® Gold Mashed Lightly Seasoned Potatoes (961460) 2 lb � Gala Apples (370220), peeled, wedged 1 cup � Tyson Fully Cooked Bacon Pieces (916890) PREP | Cook apples by simmering them in a couple tablespoons of water. (You will want the apples tender so you can mash them.) Mash apples, keeping some chunks in there so they’re not mushy. Prepare potatoes as directed. Mix mashed apples and bacon pieces into prepared potatoes.

YIELD | 12-14

BLUE CHEESE & BACON GREEN BEANS

COST $5.20 SELL AT $16.99

POTENTIAL PROFIT* $11.79

2 lb � Norpac Flav-R-Pac® Extra Fine Green Beans (961740) 1 cup � Fortune Hook’s Blue Paradise Blue Cheese Wheel (389263), lightly crumbled 1/2 cup � Smithfield Farmland Gold Medal Applewood Smoked Apple Cider Cured Bacon – 18/22 (914040), cooked, chopped As needed � Roland Pomace Olive Oil (620390) As needed � McCormick Grill Mates® Vegetable Seasoning (470201 PREP | Sauté green beans. Toss with olive oil and seasoning. Top with blue cheese and bacon.

YIELD | 8

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CULINARY CONCEPTS

SCALLOPS IN BROWN BUTTER SAUCE WITH SPAGHETTI 8 oz � Zerega Cortona Spaghetti – 10 in (480780), prepared 4 each � Fortune Scallops – U10 (368087) 1 Tbsp � Roland Pomace Olive Oil (620390) 1/2 cup � White Wine 1 tsp � Paris Brothers Cervasi® Lemon Juice (733120) 1/4 cup � Anchor Pure New Zealand Unsalted Butter (929750) 1 each � Rotella’s White Round Dinner Roll (986440) PREP | In a skillet over medium heat, melt butter and continue to cook to brown. Once the butter is browned, it will have a nutty aroma. (Don’t overcook the butter, because you don’t want to burn it.) In another pan, sear scallops in olive oil until brown; remove from pan. Deglaze the pan with wine, continuing to cook until it reduces to half. Add lemon juice, mixing together with reduced wine. Turn off heat, add pasta and toss.

Plate pasta, add scallops and drizzle browned butter over all. Serve with dinner roll.

COST $9.14 SELL AT $21.99

POTENTIAL PROFIT* $12.85

2019 ISSUE ONE

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CULINARY CONCEPTS

CORNED BEEF QUESADILLA 2 each � Catallia Flour Tortillas – 10 in (949980) 4 oz � J&B Corned Beef Brisket (930640), prepared, shredded 2 oz � Bay Valley Schwartz’s® Fresh Sauerkraut (610048), drained well 2 oz � Great Lakes Shredded Swiss Cheese (903768) 1-1/2 oz � Ventura Hidden Valley® French Dressing (630380) PREP | On a flat grill, place one of the tortillas.

Place brisket on top. Heat sauerkraut; place on top. Add cheese and dressing. Place second tortilla on top. Continue to grill until first side is toasted.

Carefully flip and continue to cook until the other side is toasted. Cut and serve.

COST $1.84 SELL AT $6.99

POTENTIAL PROFIT* $5.15

IRISH TACOS 2 each � Catallia Flour Tortillas – 6 in (949950), warmed 4 oz � J&B Corned Beef Brisket (930640), prepared, shredded 2 oz � Great Lakes Shredded Swiss Cheese (903768) 3 oz � Mrs. Gerry’s Steakhouse Coleslaw (905708) 1-1/2 oz � Ventura Classic Gourmet® Select Supreme Thousand Island Dressing (630150) PREP | Build tacos and serve.

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COST $2.02 SELL AT $6.99

POTENTIAL PROFIT* $4.97

CULINARY CONCEPTS

SAUSAGE & CORNED BEEF FLATBREAD 1 each � Rich’s Oval Rustic Flatbread – 12x5 in (908600) 1-1/2 oz � Tyson Black Oak® Endless Rope Smoked Sausage (910000), sliced 2 oz � J&B Corned Beef Brisket (930640), prepared, sliced 2 oz � Ventura Classic Gourmet® Select Supreme Thousand Island Dressing (630150) 2 oz � Great Lakes Shredded Swiss Cheese (903768) 6-8 each � Bay Valley Hamburger Dill Pickle Crinkle Slices (610010) As needed � McCormick Whole Caraway Seed (472451)

COST $2.21 SELL AT $7.99

POTENTIAL PROFIT* $5.78

PREP | Preheat oven to 425°F. Spread flatbread with dressing. Top with remaining ingredients.

Bake until cheese is melted. Cut and serve.

OVAL RUSTIC FLATBREAD – 12X5 IN (908600 – 48/4.8 OZ) BLACK OAK® ENDLESS ROPE SMOKED (910000 – 1/11 LB) CLASSIC GOURMET® SELECT SUPREME THOUSAND ISLAND DRESSING (630150 – 4/1 GAL) WHOLE CARAWAY SEED (472451 – 1/16 OZ)

2019 ISSUE ONE

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CULINARY CONCEPTS

NE W !

CRISPY ON DELIVERY REGULAR CUT FRIES (968800 – 6/5 LB) Featuring an even-batter coating that delivers crispiness while extending hold time. This revolutionary regular cut fry provides exceptional delivery characteristics, maintaining crispiness for 30 minutes when using the Crispy on Delivery Cup. (For more information on the Crispy on Delivery Cup, visit www.lambweston.com/crispy-ondelivery-cup.)

CORNED BEEF BACON & BLUE FRIES 12 oz � Lamb Weston Crispy On Delivery Regular Cut Fries (968800), prepared 1 oz � Great Lakes Shredded Swiss Cheese (903768) 3 oz � J&B Corned Beef Brisket (930640), prepared, shredded 2 oz � Fortune Hook’s Blue Paradise Blue Cheese Wheel (389263), lightly crumbled 2 each � Smithfield Farmland Gold Medal Applewood Smoked Apple Cider Cured Bacon Slices – 18/22 (914040), cooked, chopped As needed � Green Onions (361010), sliced As needed � Bix Diced Tomatoes (380248) PREP | Plate fries. Top with Swiss cheese; melt.

Add remaining toppings.

COST $3.39 SELL AT $10.99

POTENTIAL PROFIT* $7.60

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CULINARY CONCEPTS

CORNED BEEF MELT WITH GARLIC MAYO 1 each � Rotella’s Sliced Ciabatta Bun – 2.8 oz (986580), toasted 4 oz � J&B Corned Beef Brisket (930640), prepared, sliced 1 each � Alp & Dell Swiss Cheese Slice (901880) 1 each � Alp & Dell Mild Cheddar Cheese Slice (901840) As needed � Garlic Mayo (see recipe) PREP | Build sandwich on bun with brisket and cheese slices. Melt cheeses. Add Garlic Mayo.

Serve with a side of Mrs. Gerry’s Steakhouse Coleslaw (905708).

SLICED CIABATTA BUN – 2.8 OZ (986580 – 8/6 CT)

CLASSIC GOURMET® SELECT EXTRA HEAVY MAYONNAISE (630040 – 4/1 GAL)

LAWRY’S® CHILI, CUMIN & GARLIC SANTA FE STYLE SEASONING (473231 – 1/19 OZ)

GARLIC MAYO 2 cups � Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (630040) 2 Tbsp � Wholesale Minced Garlic (391021) 2 tsp � McCormick Lawry’s® Chili, Cumin & Garlic Santa Fe Style Seasoning (473231) As needed � Salt As needed � Pepper PREP | Blend ingredients together.

YIELD | 8

COST $3.19 SELL AT $9.99

POTENTIAL PROFIT* $6.80

2019 ISSUE ONE

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CULINARY CONCEPTS

y v a r G e l A n o j i D h t i w f ee B Corne d

COST $2.81 SELL AT $9.99

POTENTIAL PROFIT* $7.18

CORNED BEEF 5 oz � J&B Corned Beef Brisket (930640), prepared, sliced 1 wedge � Capital City Cabbage (360110), prepared, sliced 1 cup � Wholesale Baby Red Potatoes (361975), halved, prepared 1/2 cup � Carrots (360300), cut, prepared As needed � Dijon Ale Gravy (see recipe) As needed � McCormick Whole Caraway Seed (472451) PREP | Build bowl, drizzling Dijon Ale Gravy overtop and sprinkling with caraway seed.

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DIJON ALE GRAVY 32 oz � Dark Beer 6 oz � Custom Culinary PanRoast® Beef Flavored Gravy Mix (504070) 3 Tbsp � Kraft Heinz Grey Poupon® Dijon Mustard (560170) 2 tsp � Black Pepper PREP | Warm water and beer to approximately 100°F. Whisk in gravy mix. Continue to heat to a boil.

Reduce to a simmer for 3-5 minutes. Add mustard and pepper. Whisk until blended.

YIELD | 32

ST. PAT’S, NEW ITEMS & SPECIALS Pricing valid through January 31, 2019

COOKING CORNED BEEF

Scott Fadden Martin Bros. Corporate Chef & Operations Consultant

Everyone has their own way of and tricks to cooking corned beef. The best results I’ve seen – with great flavor, nice look and less shrink – have been with roasting/steaming.

Most full briskets can be 12-16 pounds (+ or -). I would normally start by searing a brisket on a flat top over medium-high heat, but due to size, this sometimes is not possible for all kitchens. So, we will cover this step a little different in these instructions.

1.

Thaw corned beef.

2.

Preheat oven to 450°F.

3.

In the bottom of a full size 4 inch hotel pan, place a baking screen.

4.

Remove packaging from corned beef. Make sure to drain well. Place corned beef onto the screen. If you wish to add any of your own seasonings, this is the time to do it. Some briskets will come with a seasoning pack or have the seasoning in with the brisket. If you decide to add your own seasonings, remember that corned beef is brined with salt and may get a little too salty if you use seasonings with higher sodium.

5.

Place corned beef into preheated oven. Roast for 15-20 minutes. The brisket will start to turn color. Remove from oven. Add water to the bottom of the pan.

(Use approximately 1 inch of water. The water should come up to the screen.)

6.

Reduce oven to 275°F.

7.

Cover pan tightly with foil. Do not let the foil rest on the corned beef. Make a little tent.

8.

Place corned beef back into the oven. Continue to roast until tender. Time will vary. Allow at least 40-45 minutes per pound, but it could take an hour or more per pound. All ovens will vary. Cook until internal temperature is 180-185°F.

9.

Traditional Corned Beef & Cabbage

Reuben Bites

Remove corned beef from oven. Open the foil. Let rest for at least 20 minutes before slicing.

10. When slicing the corned beef, always slice against the grain. A brisket is made up of the flat and point. The grains will change. You can separate the point from the flat. This will help to keep the grain in the correct direction. The point will be at the thicker end and is divided with a thick piece of fat. This is where you would separate the two.

TIPS: •

Many people will trim the fat before cooking. If there is a lot of fat, I would take some off. However, don’t take too much off. I trim more off after cooking and resting.

•

Low and slow cooking – low temperature for a longer time – is the key to cooking corned beef.

•

Make sure corned beef rests for a minimum of 20 minutes before slicing. If you are serving it on an as needed basis, you can wrap and cool and then cut and lightly heat as needed. (But be careful.

Overcooking sliced corned beef will dry it out and make it tough.

And always keep it tightly wrapped when you’re not using it.)

Reuben Flatbread

FIND THESE RECIPES AND MORE AT MARTINBROS.COM/RECIPES! 2019 ISSUE ONE

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HOT DISH!

NEW ITEMS

Chef-Mate Chorizo Skillet (520380 – 6/#10) A flavorful chorizo sausage mixed with bell peppers, onions and hearty potatoes with the perfect blend of seasoning. The mild flavor pairs well with both A.M. and P.M. flavors, lending its versatility across day parts. Features superior steam table holding time of 8 hours and convenient storage and preparation to reduce cost and increase profit.

Crispy On Delivery Regular Cut Fries (968800 – 6/5 lb) Featuring an even-batter coating that delivers crispiness while extending hold time. This revolutionary regular cut fry provides exceptional delivery characteristics, maintaining crispiness for 30 minutes when using the Crispy on Delivery Cup. (For more information on the Crispy on Delivery Cup, visit www.lambweston.com/crispy-on-delivery-cup.) $43.40

Water + Reusable Bottle in One (733320 – 12/20.3 oz) Help save the planet by using high-quality, purified water in sustainable and reusable containers!

The first bottled water in a reusable container! The purest, highest-quality water packaged in a naturally beautiful, affordable vessel. Aluminum-sleek, lightweight, reusable, infinitely recyclable and twice as likely to be recycled as plastic. Provides a far superior drinking experience!

Bottle: 100% Refillable; Made from Aluminum; BPA-Free Liner Water: 7-Step Filtration Process; Reverse Osmosis Purified; UV, Micron & Carbon Filtered

IcyBay ® Asian Sea Bass – 5-7 oz (958070 – 1/10 lb) $49.90

Oven-Ready 3-Compartment Black Food Tray – 16 oz main, 6 oz sides, 8.4x6.6x1.6 in (358152 – 2/125 ct) Clear, Post-Bake Dome Lid for 358152 (358154 – 2/125 ct) Strength and elegance coupled with durability. With “freezer to oven” convenience, these processor-grade products are designed strong enough to withstand automated processes including fill and seal lines yet elegant enough for retail shelf displays. Produced from recycled material.

Elite Laminated Foam Black Oval Platter – 8.5x11.5 in (855745 – 4/125 ct) Great for when solid plastic is overkill and straight foam or paper plates are just not quite enough.

Cut resistant and will not absorb liquids. Elegant rim design.

Clear Plastic Dome Lid (SPECIAL ORDER – 357951)

Nesting Sheet Rack Pan (276053) Holds 20 pans front-loading with open sides and 3 inch spacing.

22x27-1/2x70 inches. Includes 4 casters (2 with brakes). Aluminum.

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Bio-Suds Advanced Enzyme Detergent – HE (161128 – 1/5 gal; 161138 – 4/1 gal) Low-suds, phosphate-free, enzyme-fortified detergent manufactured for High Efficiency (HE) washers and designed especially for Healthcare to tackle stubborn stains and smells while being gentle on fabric and leaving a fresh scent.

HOT DISH!

SPECIALS Magic Ring Chocolate & Bavarian Crème Filled Donut (968750 – 96/2.75 oz)

$41.52

CAPPUCCINOS Chick’N Gone Wild® Bourbon Glazed Breaded Boneless Chicken Wings (976780 – 1/10 lb)

$39.99

House Blend ™ French Vanilla Cappuccino (702100 – 6/2 lb)

$33.59 House Blend ™ English Toffee Cappuccino (709625 – 6/2 lb)

$36.59 Golden Grill® Seasoned Hashbrowns

Café Delight™ White Chocolate Caramel Cappuccino

(602550 – 6/37.5 oz)

$44.99

(709705 – 6/2 lb)

$36.59 IBP® Choice Flat Iron Beef Steak (917770 – 20/8 oz)

$8.56/lb Smart Balance Buttery Spread (621220 – 600/5 gr) $19.59 (621230 – 6/5 lb) $43.59 ®

K-CUP® PODS Celestial Seasonings® Green Tea K-Cup® Pod (854780 – 4/24 ct)

Classic Gourmet Select Tartar Sauce ®

$43.59

(630060 – 4/1 gal)

$42.59 Classic Gourmet Select Supreme Thousand Island Dressing ®

(630150 – 4/1 gal)

$41.59 Hidden Valley Thousand Island Dressing

GOLD MEDAL™ MIXES

Café Escapes® Café Mocha K-Cup® Pod

Buttermilk Biscuit Mix

$51.99 Green Mountain™ Caramel Vanilla Cream Coffee K-Cup® Pod

(401630 – 6/5 lb)

$41.59

$19.59

(855420 – 4/24 ct)

$47.59

®

(581710 – 84/1.5 oz)

(855660 – 4/24 ct)

White Cake Mix (402150 – 6/5 lb)

$76.59 White Crème Icing Mix (401990 – 6/5 lb)

$75.99 Schwartz’s Fresh Sauerkraut

Essence from Java Coast™ 100% Colombian Whole Bean UTZ Certified Coffee

$22.59

$123.59

®

(706770 – 6/2 lb)

(610048 – 1/2 gal)

PREMIUM BEVERAGE SYRUPS

Original Hot Sauce (552190 – 12/5 oz) $39.59

Best Maid Red Velvet with White Chocolate Chunk Cookie Dough (956870 – 180/2 oz)

$64.24

Caramel Beverage Syrup (772020 – 6/1 liter)

$35.99 Vanilla Beverage Syrup (772040 – 6/1 liter)

$35.99 Hazelnut Beverage Syrup (772070 – 6/1 liter)

No Antibiotics Ever Homestyle Breaded Chicken Kick N Wings – Fully Cooked (973680 – 3/5 lb)

$51.99 + $3/CASE REBATE!

$35.99 Bistro Collection® Baileys® Cheesecake (956010 - 2/16 slice)

$83.74

Maui® Creamy Caramel Beverage Sauce (772080 – 4/64 oz)

$40.59 2019 ISSUE ONE

15

HOT DISH!

REBATES $3/CASE!

UP TO $7/CASE!

$6/CASE!

Pillsbury® Rebate

Breaded Chicken Wings (973680) Rebate

Cinnamon Rolls, Scones, Pie Dough & Muffin Batters

Pillsbury® Biscuits Rebate

Minimum total rebate $30. Maximum total rebate $500.

Offer valid through 1/31/2019.

Maximum total rebate $210. Offer valid through 2/28/2019.

Save $6 per case! Maximum total rebate $150.

Offer valid through 2/28/2019.

$1/CASE!

UP TO $1,500!

$5/CASE!

Swiss Miss Hot Cocoa Mix Rebate

Tri-Color Tortilla Chips (412100) Rebate

Big Game Snacking Rebate

Maximum total rebate $50. Offer valid through 2/28/2019.

$5 per case. Minimum total rebate $25.

Offer valid through 2/28/2019.

Minimum total cases 5. Maximum total rebate $100.

Offer valid through 3/1/2019.

UP TO $500!

UP TO $250!

UP TO $280!

New Products Rebate

Dark Meat Chicken Rebate

Gravies Rebate

Offer valid through 3/31/2019.

$2.50 per case. Offer valid through 3/31/2019.

Offer valid through 3/31/2019.

UP TO $300!

$7/CASE!

$7/CASE!

Krusteaz® Double Chocolate Belgian Waffle Mix (400670) Rebate $5 per case. Offer valid through 4/30/2019.

Innovative Desserts Promo

Maximum total rebate $500. Offer valid through 5/31/2019.

UP TO $500!

Seashore Puffs (968160) Rebate $5 per case. Minimum total rebate $25.

Offer valid through 5/31/2019.

Cheesecakes Limited Time Offer Savings

Maximum total rebate $500. Offer valid through 5/31/2019.

FREE CASE!

Seashore Puffs (968160)

Earn one free case! Offer valid through 5/31/2019.

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

16

H E A LT H & W E L L N E S S

Vendors & Clean Labels

All About Clean Label Mary Sell, MPA, RDN, LD Martin Bros. Menu Services Manager

Pillsbury™ now has Frozen Baked Goods and Gold Medal™ now has Mixes with no artificial flavors and no colors from artificial sources.

Mindfully Made™ are consciously-created products crafted with simpler ingredients.

A

re you resolving to eat or serve “cleaner” food in 2019? Consumers are increasingly mindful about the foods and beverages they consume. Demand for “cleaner” ingredients in food is here to stay.

Millennials are largely driving the change, asking food manufacturers and foodservice establishments to be more transparent about what is in their items.

“Clean label” is difficult to define, as it is a catchall description that covers a variety of label claims and trends. It means different things to different people, such as all natural, minimally processed, nonGMO, organic, antibiotic free, free from artificial ingredients, gluten free, sustainable or fair trade. The most obvious aspect of clean label is reducing the number of ingredients, particularly ingredients with long, unidentifiable or difficult-to-pronounce

names, those perceived to be artificial or synthetic and those that serve no obvious nutritional or functional benefit.

Consumers are looking for labels and descriptions on the foods they order and purchase to answer three critical questions: 1. What is it made from?

2. Where does it come from?

3. Who made it?

So, how do you get on the clean label trend?

Know your crowd and your target audience.

What is most important to them? What are other restaurants and businesses around you doing to meet the trend? Come up with some ideas and goals for what you see your establishment focusing on in 2019 and beyond. Finally, be ready to periodically review your goals and your progress so you can keep moving towards the future.

Offerings include menu claims such as organic, non-GMO, free range, no antibiotics ever, 100% vegetarian fed, simple and recognizable ingredients as well as never imported.

Ask your Martin Bros. representative for more information about these and other vendors and products that have a clean-label focus.

2019 ISSUE ONE

17

SENIOR LIVING

12 Tips to “Set the Table”

for Dementia Dining

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

F

or many of us, the way food is presented and served, the surroundings and the company in which it is eaten contribute to the satisfaction and enjoyment of eating a meal. Those with dementia, however, can become easily overwhelmed by too many distractions and too many choices at mealtime, making their dining experience unpleasant.

The dining environment is a crucial factor that can have a

huge impact on people with dementia in terms of improving their quality of life. It has been suggested that a dining environment that is welcoming, relaxing and comfortable has the potential to increase food intake and social interaction, which can also make the eating/feeding experience more enjoyable and minimize eating/feeding difficulties in people with dementia.

Here are 12 things to consider as you set your table for dementia diners: 1. MiniMize Distractions Chaos in the dining room can cause agitation in those with dementia. The eating environment needs to be calm and relaxed.

Switch off the television and turn down the volume of music to avoid distractions.

2. Lighting The dining area should be bright and well lit.

Some people with dementia may experience visual impairments that make it difficult to see.

3. tiMe to settLe in As memory care residents come into the dining room, first focus on getting them settled and focused.

4. hot & coLD Serving a mix of both hot and cold foods is a great way to provide stimulation that boosts mealtime alertness. Another idea to try is to offer warm hand towels scented with herbs or extracts such as lavender or lemon as residents come into the dining room followed by a spoonful of lime sorbet. The alternation between hot and cold creates tactile-thermal stimulation, which helps residents become more aware and ready to enjoy the meal.

5. conversation starters Make sure staff know good conversation starters for each resident in order to keep residents alert and enjoying both the meal and the company.

6. aLL the sMeLLs Stimulate appetites with smells. The smell of freshly baked bread, for example, is a powerful way to stimulate appetites and conversation.

18

Dementia Toolkit

7. contrast Ensure contrasting colors with tableware and food. However, avoid patterned dinnerware as it can be too distracting. Consider colored tablecloths and placemats. Pair white and light-colored foods on bright colored dinnerware and dark-colored foods on white dinnerware… and add contrasting, colored toppings and garnishes to foods.

8. attractive PLates All meals should be served attractively – even texture modified diets! Nobody wants to eat food that doesn’t look good.

9. Portions You may want to consider smaller portion sizes or serving one item of the meal at a time to avoid overwhelming those with dementia.

10. Longer MeaL tiMes

A toolkit created to help you train staff as well as ensure that they are competent in the care of residents with dementia.

Download it today! martinbros.com/dementiatoolkit

neW

For dementia residents that can be easily overwhelmed, allowing for longer meal times can alleviate the stress of finishing a meal in a short amount of time.

11. Maintain inDePenDence There are a number of practical aids and strategies to help those with dementia to eat independently. Finger foods and adaptive utensils are some great examples.

12. Dining auDit Perform a dining audit during mealtimes to evaluate your dining environment, meal service, mealtime assistance and overall consumption. Use your findings to make sure you are providing your residents with the best dining experience possible.

Intuitive Diningware™ Donna Senior Dinnerware Helps you create a more confident, social and enjoyable dining experience for all.

Enhanced with discrete functional aids in shape and color, this thoughtfully designed collection makes dining easier for people with reduced vision, mobility and motor skills – without calling attention.

Ask your Martin bros. Representative for more information.

SuperScrape Plus™ OUTSIDE SCRAPER MAT

• Durable 100% Nitrile rubber mat provides slip-resistant surface • Multi-directions molded tread pattern effectively scrapes tough dirt and grime off shoes • Drainable border filters water off the mat.

• Earth-friendly mat has 20% recycled Nitrile rubber • Grease proof; 3/16” thickness • Perfect for use outside of entrances as a scraper mat or as a slip resistant mat in wet areas

Waterhog Impressions HD® SCRAPER/WIPER MAT - INDOOR/OUTDOOR

• State-of-the-art digital printing system with up to 57 standard color options • Bi-level surface effectively removes and stores dirt and moisture beneath shoe level until cleaning • Rubber reinforced face nubs prevent pile from crushing, extending the performance life of the product • Molded nitrile rubber backing resists curling and cracking in all types of weather. Available in smooth and cleated backing types • Available with your choice of Classic Rubber border or Fashion Fabric Border • Perfect for High Traffic areas • No set up charge! Free proofs in 24 hrs!

Waterhog® Classic SCRAPER/WIPER MAT - INDOOR/OUTDOOR

• Earth-Friendly 100% rubber backing has 20% recycled rubber content.

• 24-ounce anti-static, 100% polypropylene fiber dries quickly and will not fade or rot.

• Unique ridged construction effectively traps dirt and moisture beneath shoe level.

• Exclusive rubber-reinforced face nubs prevent tile from crushing.

Sure Stride® SLIP RESISTANT

• Surface is Certified High Traction by the National Floor Safety Institute • Tacki Back adhesive system keeps mat flat and in place-even with car and buggy traffic • Very low profile reduces tripping hazzard • Moisture barrier keeps liquids from soaking through to the floor • Fabric has 35% more fiber than similar competitive products • Absorbs up to 10 gallons per roll - 25% more than similar competitive products • Quick and easy to install. Cut individual mats as needed from roll. Free cutting knife included with each roll • Recommended for commercial use on hard floor surfaces to prevent slips, trips and falls caused by wet floors

Comfort Flow™

• High Density Closed Cell Nitrile Rubber Cushion has 15% recycled content • Grease and oil proof, chemical resistant, welding safe • Static Dissipative and certified slip resistant by NFSI • Beveled edges for safe transition from mat to floor • Lifetime anti-microbial treatment to prevent odors and degradation • Light weight and flexible for easy handling and cleaning • Recommended for kitchens and industrial applications

Ask your Martin Bros. representative for more information about these and other matting options.

EQUI PM ENTA N D SUPPL I ES

BENEFITS & CARE OF CARPET Roxanne Hassman Martin Bros. Janitorial & Disposables Category Marketing Manager

Six benefits to using carpet in your establishment: Design Flexibility: There are thousands of carpet styles and colors to create the type of environment you want in your building, from calming to eclectic.

Noise Reduction: Many buildings today have a more open concept, which can lead to a lot of distracting noise. Carpet helps to absorb sounds and improves acoustics.

Cushions Slips & Falls: People tend to slip more on hard floor surfaces than

Four steps to proper carpet care:

on carpet, and if there is a fall, the carpet cushions the fall, minimizing injuries.

Provides Warmth & Comfort: Carpet provides insulation and thermal resistance. It retains warm air longer, providing energy conservation in colder climates. It also provides a warm and homey feel.

Lower VOCs: Carpet is the lowest emitter of VOCs as compared to other floor choices, and it requires fewer cleaning chemicals. It also helps to trap allergens and other particles so they can be vacuumed away, which improves indoor air quality.

1. Vacuum regularly…and more frequently in high-traffic areas.

2. Clean spots and spills quickly.

3. Deep clean every 12-18 months and more frequently if needed.

4. Stop dirt at the door by having the proper type and amount of matting at entryways.

Money Savings: Carpet can save you money over time versus other flooring types…IF you properly maintain it.

Vacuums, Extractors & Cleaners for Carpet Care Vaccums

Cleaners CV 30 Upright Vacuum – 12 inch (072630) Designed with input from some of the world’s largest consumers of upright vacuums. Comes standard with three-level filtration and designed to contribute to improved indoor air quality. Also comes standard with soft rubber bumpers, on-board tools, protected hose and cord assembly, simple-to-use height adjustment and specially engineered, shock-absorbing wheels.

CK LW 13/1 Roam Upright Vacuum – 13 inch (072480) Roam free with no cords. Battery operated and light weight.

First of its kind in commercial cleaning. Alleviates the need to switch outlets and dramatically increases safety while cleaning.

CK 14/1 Upright Vacuum – 14 inch (072421) Constructed with extremely durable polypropylene and metal construction materials to tackle tough cleaning tasks. Equipped with HEPA filtration, improving indoor air quality and reducing risks associated with the redistribution of potentially harmful particles and allergens. Includes onboard tools for above-floor cleaning.

Extractors

Pre-Treat Carpet Pre-Spray (017190 – 1/1 gal) A synthetic cleaner formulation used as a pre-spray for soiled traffic lanes prior to extracting or shampooing – highly effective when used for bonnet cleaning.

Carpet Spotter (012946 – 1/1 qt) An all-purpose spotter formulated with detergents and fortified with solvents for removing a variety of common stains.

Loosens spots for quick removal and does not leave a sticky residue behind.

Extraction Low Foam Carpet Cleaner

(011188 – 1/1 gal)

Low foaming with a mild pH. Contains detergents, emulsifiers and water-soluble solvents that will not clog spray jets. Effective in all types of carpet extraction equipment.

EX40™ Extractors

16ST – 16 inch (072845) | 18LX – 18 inch (072865)

CRI-certified, self-contained extractors that effectively remove soil from carpets, improving indoor air quality and extending carpet life. Compact, versatile and easy to operate with One-Touch™ control and an ergonomic handle.

BX2 Spotter Extractor (032390) • Built-in transport handle • Molded-in holders for storing spray bottles • Built-in place to wrap cord • Large wheels • Oversized recovery to control foam

20

X-Ray All Purpose Cleaner (011130 – 12/1 qt) Combination of hydrogen peroxide and biodegradable surfactants provides superior cleaning and deodorizing for all surfaces yet is environmentally responsible. Great at removing beverage stains from carpet.

Defoamer (016740 – 1/1 gal) Silicone-based defoamer for use in any cleaning equipment that generates unwanted foam. Use in recovery tanks of extractors and scrubbers.

Back to 7 Carpet & Hard Floor Conditioner (012810 – 1/1 gal) Neutralizes and conditions carpet with a mild acid formulation that neutralizes alkalinity caused by shampoo or hard water residues. Eliminates carpet browning or yellow discoloration. Removes de-icing salt residue during winter months.

VA L E N T I N E ’ S D AY R E C I P E I D E A S

Crostini Beef Appetizer

Sweet Chili Manhattan Fillet Surf & Turf

Stuffed Shells with Pomodoro Sauce

Strawberry Layer Cake

Find these recipes and more at martinbros.com/recipes!

Bistro Collection® Baileys® Cheesecake (956010 - 2/16 slice)

Milk chocolate and Baileys® Irish Cream are swirled together in this New York Style cheesecake that sits atop a chocolate coffee crumb crust. It’s topped with a layer of creamy Baileys® mousse and hand-finished with chocolate shavings and a dusting of cocoa powder. Pre-cut.

Mona Lisa Semi-Sweet Chocolate Shavings (SPECIAL ORDER - 389265 - 1/4 lb)

COST $2.87 SELL AT $7.99

POTENTIAL PROFIT* $5.12

WEBINARS & EVENTS WEBINARS Jan

9

Learning from Lawsuits & Tough Survey Deficiencies: Ensuring Competency from Dietitian to Manager to Cook Do surveys and lawsuits scare you? They should! In this session, we will review commonly-sited deficiencies and give examples of when they have led to lawsuits. We will also discuss ways to train staff and competencies needed to avoid lawsuits and deficiencies.

Presenter: Linda Handy, MS, RD, Handy Dietary Consulting Audience: Healthcare

Feb

13

Front-of-the-House Sanitation Learn about front-of-the-house violations and brainstorm ways to ensure a safe experience for your diners. As an extra bonus, find out about new equipment that will set you up for success!

Presenter: Julie Halfpop, RDN, LD, Martin Bros.

Audience: Healthcare

Mar

13

Fuel Your Productivity with Purpose Join in the discussion about working with purpose and motivation. Discover how this fuels productivity and prioritization of work life.

Presenter: Heather L. Woody, MCC, Heather Woody Unlimited, Inc. Audience: Everyone

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

Register and find more info at martinbros.com/events