Dish! - 2019 Issue 2

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2019 Issue Two | February | martinbros.com

Strawberry Shortcake Mousse Cups page 14

Lenten LTO Recipes page 2

Ham 3 + BONUS Ways page 9

7 Inventory Tips page 17

#MBMustHaves PAGE 2

PAGE 3

Tampa Maid Breaded Shrimp Poppers

Rich’s Square Oven-Fired Flatbread

(923110)

(989760)

PAGE 4

King & Prince Creamy Scampi Shrimp Saucesations

Trident Redi Grilled™ Wild Alaskan Pollock – 4 oz (927480)

(920050)

PAGE 5

PAGE 6 NE W !

Lamb Weston Lamb’s Supreme® Seashore-Style® Tater Puffs® (968160)

E R E BAT

Trident Alaskan Pollock Fillets 4.2 oz (957690) 5.7 oz (958240)

Lamb Weston LW Private Reserve® Steak House Fries (960900)

McCormick Lawry’s® Seasoned Salt

PAGE 7

PAGE 8

Slade Gorton Asian Sea Bass – 5-7 oz (958070)

King & Prince Sugar Cane Skewered Shrimp – 26-30 ct (925990)

Basic American Golden Grill® Russet Hashbrowns (603050)

Norpac Flav-R-Pac® Petite Green Beans

PAGE 6

Norpac Flav-R-Pac® Grande Classics® Key West Blend Vegetables (962870)

McCormick Lawry’s® Lemon, Basil & Thyme Key West Style Seasoning

(472656)

(473221)

PAGE 8 L SPECIA G PR ICIN

NE W !

B&R Master Cut Prime Sirloin Tip Steak – 8 oz (936233)

McCormick Grill Mates® Montreal Steak® Seasoning (471181)

(346318)

PAGE 9

PAGE 8 L SPECIA G PR ICIN

PAGE 10

L SPECIA G PR ICIN

Ventura Classic Gourmet® Select Cocktail Sauce (560221)

Tyson Hillshire Farm® Boneless Black Oak Pit Ham (915110)

PAGE 11

(943210)

Rich’s Fresh ‘N Ready Oven-Rising Sheeted Pizza Dough – 7 in (945248)

PAGE 14

PAGE 13 L SPECIA G PR ICIN

Louisa Spinach & Cheese Mezzaluna with Pepper Dough (907620)

Kraft Heinz Boston Clam Chowder

Basic American Potato Pearls® Excel® Gold Mashed Potatoes (602950)

L SPECIA G PR ICIN

Lamb Weston CrispyCoat Crispy On Delivery Fries (968800)

L SPECIA G PR ICIN

Best Maid Strawberry Shortcake Cookies (352695)

Sweet Ideas

We love sweet ideas – whether they’re products and recipes to satisfy your guest’s sweet tooth, great tips for managing your inventory or the newest concepts for senior living communities and schools! We’ve got those ideas and much more in this issue of Dish!!

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

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

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

2

ONE INGREDIENT THREE WAYS

9

Lenten LTO Ideas + Surf & Turf Special

Surf & Turf Special

8

(+ Bonus Way) Ham

HOT DISH!

13

BUSINESS BUZZ

17

SCHOOLS

18

SENIOR LIVING

20

Sweet Specials & Rebates

7 Inventory Management Tips

Valentine’s Day Special

14

Fuel Up for School Breakfast Week

Room Trays to Room Service

Lenten LTO Recipes

2

7 Inventory Tips

17

CULINARY CONCEPTS

Lenten

LTO

BREADED SHRIMP POPPERS (923110 – 5/2 LB) Made from minced shrimp coated in a special breadcrumb. Quick and easy to prepare – bake in about 10 minutes.

SHRIMP POPPER NACHOS 4 oz � Shearer’s Yellow Round Tortilla Chips (602200) 3 oz � Shredded Pepper Jack Cheese (901770) 2 oz � Manchego Cheese (90546802), shredded 10 oz � Tampa Maid Breaded Shrimp Poppers (923110), prepared 1/4 cup � Capital City Jalapeño (365150), sliced 1/4 cup � Bix Diced Tomatoes (380248) 1 Tbsp � Green Onion (361010), sliced 1 tsp � Cilantro (360490), chopped 2 oz � Ventura Classic Gourmet® Select Cocktail Sauce (560221) PREP | Plate tortilla chips. Top with cheeses; melt in a hot oven or under a salamander. Top with all remaining ingredients except cocktail sauce.

Serve cocktail sauce on the side.

What Is?

Manchego Cheese Manchego is one of Spain’s best-known cheeses, made from sheep’s milk. It originated in La Mancha but is now made all over the country. It’s sold fresh or slightly aged in olive oil and has a deep yellow rind and creamy white interior. It’s firm to the touch with a buttery, nutty taste that’s slightly sour. It’s a good grating cheese that melts well. (www.bbc.com)

2

COST $4.32 SELL AT $12.99

POTENTIAL PROFIT* $8.67

CULINARY CONCEPTS

SHRIMP SCAMPI FLATBREAD

SQUARE OVEN-FIRED FLATBREAD (989760 – 120/3.3 OZ)

1 each � Rich’s Square Oven-Fired Flatbread (989760) 1 oz � Bix Spinach (361175) 6-7 each � King & Prince Creamy Scampi Shrimp Saucesations (920050) 2 oz � Shredded Mozzarella Cheese (901028) 1 Tbsp � Schreiber Grated Parmesan Cheese (430201) PREP | Preheat oven to 425°F. Place spinach on flatbread. Add shrimp straight from the freezer.

Top with mozzarella cheese. Bake until cheese is melted and starts to brown, approximately 8 minutes. Sprinkle with grated Parmesan cheese.

Cut and serve.

CREAMY SCAMPI SHRIMP SAUCESATIONS (920050 – 4/2 LB) Tail-off round shrimp individually enrobed with a rich, traditional scampi sauce. Ideal sauce-to-shrimp ratio. Cook quickly from frozen in a sauté pan, microwave or oven.

COST $3.81 SELL AT $9.99

POTENTIAL PROFIT* $6.18

Want To Promote Your L TO? Martin Bros. can create table tents, clings and more for you to really make your specials shine and drive your business through the seasons!

Ask your Martin Bros. representative for more information!

TABLE TENT ACRYLIC 2 SIDED (90458158)

2019 ISSUE TWO

3

CULINARY CONCEPTS

FISH STREET TACOS

COST $3.46 SELL AT $9.99

POTENTIAL PROFIT* $6.53

4 oz � Trident Redi Grilled™ Wild Alaskan Pollock (927480), prepared 2 each � Catallia Flour Tortillas – 6 in (949950), warmed 1 oz � Shredded Lettuce (360730) 2 oz � Bix Pico de Gallo (380050) 1-1/2 oz � Manchego Cheese (90546802), shredded 2 oz � Simplot Harvest Fresh Avocados™ Western Guacamole (963740) As needed � Cilantro (360490) 2 each � Wholesale Lime (376212), wedges PREP | Cut prepared pollock into strips and divide into warmed tortillas along with remaining ingredients. Serve.

REDI GRILLED™ WILD ALASKAN POLLOCK (927480 – 40/4 OZ)

4

CULINARY CONCEPTS

SPINACH FETA SALMON BURGER WITH MANGO HABANERO APPLE BUTTER & SEASONED SEASHORE PUFFS 1 each � Fortune Fish Spinach Feta Salmon Burger (381582), prepared 1 each � Rotella’s Brioche Split Top Bun (306860), toasted 1/2 oz � Spring Mix (360666) 1 each � Bix Tomato Slice (348109) 1 oz � Knouse Musselman’s® Mango Habanero Apple Butter Fusions (90692627) 5 oz � Lamb Weston Lamb’s Supreme® Seashore-Style® Tater Puffs® (968160), prepared As needed � McCormick Lawry’s® Taco Seasoning Mix (502050)

LAMB’S SUPREME® SEASHORE-STYLE® TATER PUFFS® (968160 – 6/5 LB) Seasoned with a perfect blend of sea salt, black pepper and garlic. Bake or fry.

R E BAT

E

Earn one free case plus up to $500! Offers valid through 5/31/2019. Ask your Martin Bros. representative for more information.

PREP | Build burger with spring mix, tomato and apple butter on toasted bun. Season prepared puffs with taco seasoning mix. Serve.

COST $4.08 SELL AT $11.99

POTENTIAL PROFIT* $7.91

2019 trends

FOOD

Use unique serving containers to make the experience even more fun for your guests!

Ask your Martin Bros. representative for more information about this basket and many other options!

2019 ISSUE TWO

5

CULINARY CONCEPTS

POLLOCK WITH GARLIC BUTTER SAUCE, SEASONED STEAK FRIES & KEY WEST VEGETABLES 2 each � Trident Alaskan Pollock Fillets (957690; 958240) 2-3 Tbsp � Butter As needed � Salt As needed � Pepper As needed � Wholesale Minced Garlic (391021) 2 Tbsp � White Wine 1 Tbsp � Paris Brothers Cervasi® Lemon Juice (733120) 5 oz � Lamb Weston LW Private Reserve® Steak House Fries (960900), prepared As needed � McCormick Lawry’s® Seasoned Salt (472656) 4 oz � Norpac Flav-R-Pac® Grande Classics® Key West Blend Vegetables (962870) As needed � Roland Pomace Olive Oil (620390) As needed � McCormick Lawry’s® Lemon, Basil & Thyme Key West Style Seasoning (473221) 1 each � Wholesale Lemon (376111), wedge PREP | 1. Preheat oven to 375°F. 2. In a sauté pan, melt butter over medium-high heat. Add fillets. Season with salt and pepper. Add garlic. Cook until done. Plate.

3. Add wine and lemon juice to the pan. Cook while scraping pan. Pour sauce over fillets.

4. Season prepared fries with seasoned salt.

5. Toss vegetables with olive oil and Key West style seasoning. Roast in oven until tender.

6. Serve with lemon wedge.

NE W !

ALASKAN POLLOCK FILLETS (4.2 OZ | 957690 – 1/10 LB; 5.7 OZ | 958240 – 2/5 LB ) LW PRIVATE RESERVE® STEAK HOUSE FRIES (960900 – 6/5 LB)

COST $3.56 SELL AT $10.99

POTENTIAL PROFIT* $7.43

6

LAWRY’S® SEASONED SALT (472656 - 1/40 OZ) FLAV-R-PAC® GRANDE CLASSICS® KEY WEST BLEND VEGETABLES (962870 – 6/4 LB) Green Beans, Carrots, Yellow Carrots, Red Peppers LAWRY’S® LEMON, BASIL & THYME KEY WEST STYLE SEASONING (473221 – 1/20 OZ)

CULINARY CONCEPTS

SOY GINGER ASIAN SEABASS WITH WILD RICE & MEDITERRANEAN VEGGIES 1 each � Slade Gorton Asian Seabass (958070) 2 oz � Soy Ginger Sauce (see recipe) As needed � Roland Pomace Olive Oil (620390) 4-6 each � Capital City Zucchini (361451), slices 6-8 each � Capital City Grape Tomatoes (362070) As needed � Salt As needed � Pepper 6 oz � Uncle Ben’s Long Grain & Wild Rice Blend (460630), prepared

ASIAN SEA BASS – 5-7 OZ (958070 – 1/10 LB)

PREP | 1. Preheat oven to 375°F. 2. In a sauté pan over medium-high heat, add olive oil. Sear seabass on first side. Flip over, pour on Soy Ginger Sauce. Cook until done.

3. Brush zucchini with olive oil. Season with salt and pepper. Grill until tender.

4. Toss tomatoes with olive oil. Season with salt and pepper. Roast in oven until heated, approximately 6-8 minutes.

5. Plate and serve.

SOY GINGER SAUCE 1 cup � ConAgra La Choy® Soy Sauce (560980) 1/2 cup � Roland Seasoned Rice Wine Vinegar (641100) 1/4 cup � Wholesale Ginger (391014), finely minced 2 Tbsp � Wholesale Minced Garlic (391021) 3 Tbsp � Sugar 2 tsp � Roland Pure Sesame Oil (621161) PREP | Mix all ingredients together.

YIELD | 6

COST $3.64 SELL AT $11.99

POTENTIAL PROFIT* $8.35

2019 ISSUE TWO

7

CULINARY CONCEPTS

SWEET SURF & TURF SPECIAL 1 each � King & Prince Sugar Cane Skewered Shrimp (925990) 1 each � B&R Master Cut Prime Sirloin Tip Steak (936233) As needed � McCormick Grill Mates® Montreal Steak® Seasoning (471181) 6 oz � Basic American Golden Grill® Russet Hashbrowns (603050), rehydrated 1-2 tsp � Wholesale Minced Garlic (391021) As needed � Salt As needed � Pepper 1 Tbsp � Shullsburg Italia™ Shredded Parmesan Cheese (900190) 1-2 tsp � Schreiber Grated Parmesan Cheese (430201) 4 oz � Norpac Flav-R-Pac® Petite Green Beans (346318) As needed � Roland Pomace Olive Oil (620390) As needed � McCormick Lemon & Pepper Seasoning Salt (472701) 2 oz � Ventura Classic Gourmet® Select Cocktail Sauce (560221) 1 each � Wholesale Lemon (376111), wedge PREP | 1. Prepare skewered shrimp.

2. Season steak with Montreal seasoning. Cook to desired temperature.

3. Mix prepared hashbrowns with garlic, salt, pepper and shredded parmesan cheese. Grill for 2-4 minutes or until edges are golden brown. Sprinkle with grated parmesan cheese to serve.

4. Sauté green beans with olive oil and lemon pepper seasoning.

5. Serve with cocktail sauce and lemon wedge.

SUGAR CANE SKEWERED SHRIMP – 26-30 CT (925990 – 1/10 LB) Premium shrimp are glazed to lock in flavor and juiciness then skewered on natural sugar cane stalks for exceptional plate appearance. Just grill and serve. Great for salads, appetizers, surf and turf and more.

NE W !

$ 11.59

$ 53.59

MASTER CUT PRIME SIRLOIN TIP STEAK (936233 – 20/8 OZ)

Special Pricing

CLASSIC GOURMET® SELECT COCKTAIL SAUCE (560221 – 1/1 GAL)

Special Pricing

GOLDEN GRILL® RUSSET HASHBROWNS (603050 – 6/40.5 OZ)

Thru 02/28/19

Thru 02/28/19

COST $5.71 SELL AT $18.99

POTENTIAL PROFIT* $13.28 8

HAM STUFFED BAKED POTATO SERVED WITH CLAM CHOWDER 1 each � Wholesale Russet Potato (361861), baked 2 oz � Tyson Hillshire Farm® Boneless Black Oak Pit Ham (915110), heated, julienned

THIS MONTH’S INGREDIENT HILLSHIRE FARM® BONELESS BLACK OAK PIT HAM (915110 – 2/15-16 LB)

1

$ 56.69

Special Pricing

2 oz � Wholesale Broccoli (360062), steamed, florets 1 oz � Land O’Lakes Shredded Mild Cheddar Cheese (354590) 1 each � Hormel Bacon 1™ Fully Cooked Bacon (999950), heated, chopped 1 Tbsp � Green Onion (361010), chopped 8 oz � Kraft Heinz Boston Clam Chowder (943210), prepared As needed � Pepper PREP | Split baked potato open. Stuff with everything except clam chowder. Serve stuffed baked potato with clam chowder.

BOSTON CLAM CHOWDER (943210 – 4/4 LB) An East Coast favorite featuring a creamy blend of clams, potatoes, mild whitefish, celery and onions.

Thru 02/28/19

COST $2.15 SELL AT $7.99

POTENTIAL

PROFIT $5.84

2019 ISSUE TWO

9

1 I N G R E D I E N T • 3 WAYS

HAM & SWISS CALZONE 4 each � Rich’s Fresh ‘N Ready Oven-Rising Sheeted Pizza Dough (945248) 12 oz � Tyson Hillshire Farm® Boneless Black Oak Pit Ham (915110), diced 6 oz � Great Lakes Shredded Swiss Cheese (903768)

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

3/4 cup � Dole Pineapple Tidbits (757010), well drained 1/4 cup � Bix Diced Tomatoes (380248) As needed � Butter, melted PREP | Preheat oven to 425°F. Mix ham, cheese, pineapple and tomatoes together. Divide mixture onto each pizza dough. Fold dough in half moon shape. Seal edges with water and pinch to seal. Brush with butter. Bake until golden brown and filling is heated, approximately 7-10 minutes. Serve.

YIELD | 4

2 COST $1.61 SELL AT $4.99

POTENTIAL

PROFIT $3.38

10

FRESH ‘N READY OVEN-RISING SHEETED PIZZA DOUGH – 7 IN (945248 – 72/6.6 OZ)

1 I N G R E D I E N T • 3 WAYS

HAM ALFREDO WITH SPINACH & CHEESE MEZZALUNA

SPINACH & CHEESE MEZZALUNA WITH PEPPER DOUGH (907620) Black pepper pasta filled with fresh baby spinach, a hint of garlic and a blend of mozzarella, ricotta and cream cheeses. Blanch or fry.

10 each � Louisa Spinach & Cheese Mezzaluna with Pepper Dough (907620), prepared 4 oz � Tyson Hillshire Farm® Boneless Black Oak Pit Ham (915110), medium diced 2 oz � Bix Spinach (361175) 4 oz � Kraft Heinz Alfredo Sauce (943480), thawed

COST $3.34 SELL AT $11.99

POTENTIAL

PROFIT $8.65

PREP | Sauté ham until heated. Add spinach; continue to cook until spinach starts to wilt. Add alfredo; continue to cook until heated. Pour over prepared mezzaluna. Serve.

3

2019 ISSUE TWO

11

1 I N G R E D I E N T • 3 WAYS

Bonus!

HAM & MUSHROOM TORTELLINI 8 oz � Louisa Cheese Tortellini (938410), prepared 3 oz � Tyson Hillshire Farm® Boneless Black Oak Pit Ham (915110), julienned 2 oz � Monterey Thick Sliced Mushrooms (360940) 1 oz � Capital City White Onion (361025), julienned 1 tsp � Wholesale Minced Garlic (391021) 1/4 cup � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper 1 Tbsp � Schreiber Grated Parmesan Cheese (430201) 1 each � Marzetti New York Bakery® Garlic Breadstick (985330) PREP | In a sauté pan over medium-high heat, add half the olive oil. Sauté onion and mushrooms. Add garlic and ham. Continue to cook an additional minute. Add prepared tortellini and remaining oil.

Add salt and pepper. Toss and cook until heated.

Plate. Top with parmesan cheese. Serve with breadstick.

SEE HOW TO MAKE THIS RECIPE!

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

COST $2.97 SELL AT $9.99

POTENTIAL

PROFIT $7.02

12

SWEET SPECIALS & REBATES Pricing valid through February 28, 2019

Lenten Soup Specials

Sweet Dessert Specials

Southwest Style Vegetarian Black Bean Soup Carrot Iced Sheet Cake (981260 – 4/84 oz)

(402118 – 6/4.1 lb)

$79.99

$78.99

Bistro Collection World’s Greatest Carrot Cake – 14 slices

Strawberry Shortcake Cookie

®

(921670 – 4/4 lb)

Gold Medal ™ Lemon Bar Mix

$43.22

Boston Clam Chowder (943210 – 4/4 lb)

$56.69

(352695 – 180/2 oz)

$63.44

(998150 – 2/76 oz)

Seafood Bisque

$68.96

(946010 – 4/4 lb)

$75.95

Lemon Crème Layer Cake

Asiago Cheese Bisque

(981300 – 4/42 oz)

$51.16

(943670 – 4/8 lb)

$78.07

Lenten Specials Zander Pike Perch Fillet – 8-10 oz (378480 – 1/11 lb)

Ketchup

(550518 – 30/20 oz)

Seafest ® Alaskan Pink Salmon Fillet – 4 oz

$62.59

(954940 – 1/10 lb)

$78.99

$57.99

Cooked Blue Mussels in Shells

Icelandic® Budweiser ® Battered Alaskan Pollock Fillet – 2 oz

$21.99

$39.99

Potato Pearls® Excel® Gold Mashed Potatoes (602950 – 8/34 oz)

$48.59

(955920 – 1/10 lb)

(927790 – 10/1 lb)

Classic Gourmet ® Select Cocktail Sauce

Golden Grill® Russet Hashbrowns

$11.59

$53.59

(560221 – 1/1 gal)

White Tail-On Peeled & Deveined Shrimp – 16-20 ct

(603050 – 6/40.5 oz)

(928340 – 5/2 lb)

$63.99 NE W !

LOCAL FPI® North Atlantic Cod Fillet – 4 oz (929390 – 1/10 lb)

$56.99

CrispyCoat Crispy On Delivery Fries (968800 – 6/5 lb)

Hot Sauces Original (552190) $38.59 Ghost Pepper (552200) $45.59 Trinidad Scorpion (552210) $50.59 Carolina Reaper (522220) $55.99

3/8 in Regular Cut Fries featuring an even-batter coating that delivers crispiness while extending hold time. Provides exceptional delivery characteristics. $44.96

(12/5 oz)

2019 ISSUE TWO

13

HOT DISH!

Valent ine’s Day Dessert Special STRAWBERRY SHORTCAKE MOUSSE CUPS 12 each 3 cups As needed 6 each

– Best Maid Strawberry Shortcake Cookies (352695) – Mrs. Gerry’s Strawberry Surprise Dessert Salad (905160) – Rich’s On Top® Whipped Topping (988060) – Wholesale Strawberries (377618), halved

PREP | Preheat oven to 375°F. Slack out cookies until they start to become soft, approximately 15 minutes. Spray a muffin tin with food release.

Place one cookie into each cup. Bake for 18-22 minutes. When baked, the cookies will look like muffins. Spray a cup or scoop with food release and use it to press a hole into the center of each cookie to make it look like a cup. Remove cups from tin when warm. Let cups cool on a rack. Once cooled, fill with strawberry surprise and top with whipped topping and half a strawberry.

YIELD | 12

(352695 – 180/2 oz)

$63.44

Strawberry Surprise Dessert Salad (905160 – 2/3 lb)

On Top® Whipped Topping (988060 – 12/16 oz)

Strawberries (377618 – 8/1 lb)

COST $.86 SELL AT $2.99

POTENTIAL PROFIT* $2.13

14

Strawberry Shortcake Cookies

HOT DISH!

REBATES $1/CASE!

UP TO $7/CASE!

$6/CASE!

Pillsbury® Biscuits Rebate

Cinnamon Rolls, Scones, Pie Dough & Muffin Batters Maximum total rebate $150. Offer valid through 2/28/2019.

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

UP TO $1,500!

$5/CASE!

$5/CASE!

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

Swiss Miss Hot Cocoa Mix Rebate

Pillsbury® Rebate

Big Game Snacking Rebate

Tri-Color Tortilla Chips (412100) Rebate

Chicken Rebate

$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.

Minimum total rebate $25. Maximum total rebate $500.

Offer valid through 3/31/2019.

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 $250!

UP TO $300!

UP TO $500!

Good-To-Go Breakfast Rebate

Minimum total rebate $20. Offer valid through 3/31/2019.

$5 per case. Minimum total cases 5.

Offer valid through 4/30/2019.

$5 per case. Offer valid through 4/30/2019.

UP TO $300!

$7/CASE!

$7/CASE!

Krusteaz® Double Chocolate Belgian Waffle Mix (400670) Rebate

Every Bite Lenten Rebate

Innovative Desserts Promo

$5 per case. Offer valid through 4/30/2019.

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

UP TO $500!

UP TO $500!

Cinnamon Frosted Flakes (422280) Rebate $10 per case. Offer valid through 5/31/2019.

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

Offer valid through 5/31/2019.

Lent 2019 Rebate

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.

2019 ISSUE TWO

15

HOT DISH!

TOP 5

TRENDING PIZZAS...

with even more flavor

1

2

Bruschetta Pizza

TIP: Sprinkle liberally with

McCormick Culinary® Italian Seasoning for a flavorful hit without the salt

Breakfast Pizza

TIP: Eggs + Frank’s anyone?

Add Frank’s RedHot® (560770 - 4/1 gal; Original for a spicy 90264763 - 24/5 oz; 90266180 - 12/12 oz) and familiar kick.

Don’t like it hot? French’s® Ketchup is a welcome addition to eggs and hashbrowns, and performs wonderfully in high heat applications like pizza ®

(472721 - 1/6.25 oz) (470061 - 1/28 oz)

Mac & Cheese Pizza

TIP: Amp up your kid’s

menu by adding French’s® Potato Sticks plus a sprinkle of Lawry’s® Ranch French Fry Seasoning to bring this trending pie to a whole new level of flavor and texture

3 Chicken Bacon Ranch Pizza

4

Carbonara Pizza

TIP: Keep it simple to allow the flavors to shine – using McCormick Culinary® Whole Black Peppercorns and grinding tableside elevates this pizza from late-night takeout to a dining experience to remember.

(90538968 - 12/1 lb)

TIP: Add a sweet and

5

smoky flavor using McCormick® Grill Mates® Smokehouse Maple Seasoning

Hungry For More

?

CLICK HERE

FOR INSPIRATION

(472518 - 1/19.5 oz)

Contact your McCormick sales representative today or visit us at McCormickforChefs.com and FrenchsFoodservice.com to discover a fresh array of flavor profiles, ingredient combinations, recipes, and more.

McCormickforChefs.com

FrenchsFoodservice.com

McCormick & Company, Inc. US Flavorsolutions 24-1 Schilling Road • Hunt Valley, MD 21031 • 800-322-SPICE (7742) ©2018 McCormick & Company, Inc.

McCormickForChefs

McCormick4Chefs

@McCormick4Chefs

BUSINESS BUZZ

Inventory Management Tips Ryan Young Martin Bros. Regional Healthcare Developer

A

s you kick off 2019, managing your inventory is one of the best ways to achieve your budget goals for the year. Inventory management is simply monitoring what comes in from your distributor, what you have used and what remains on the shelf. Although it’s not always the most popular task for staff, it is one of the most critical

components in controlling food cost. All sizes of food service operations should have an inventory management program in place. Having a program to monitor inventory helps you track potential issues with waste and theft as well as reduces the risk of under or over ordering.

Seven Tips To Taking Inventory

2. Labeling where products go can assist staff who put product away and take inventory, ensuring a more accurate process.

5. Use the FIFO (first in first out) method, which allows you to rotate the oldest products to the front and move the newest products to the back of the shelves.

This will also help you identify if product has expired and needs to be thrown away.

3. Place items in the recommended storage areas for best handling procedures to maximize product life, especially with produce.

6. Have a system where two people take inventory.

This process allows you to compare results and reduces errors.

4. Take inventory at a consistent time throughout your process.

7. Try to always have the same staff take inventory, which will allow for a quicker and more accurate process.

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1. Maintain an organized storage system when placing your products in the dry, cooler and freezer areas.

Looking for training from experts without sending your team anywhere?

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Join us for the first installment of Culinary Connection Live! Our chefs will be discussing: • Kitchen Efficiencies • Planning • Budgeting • Inventory Learn new techniques and strategies to improve your dining program as we bring our chefs to you through GoToMeeting! You can even comment to ask our chefs questions LIVE!

Presenting

Wednesday, March 27 at 1:00pm

Find more info at martinbros.com/events Chef Steve Tiezzi

Chef Scott Fadden

2019 ISSUE TWO

17

SCHOOLS

Fuel Up for School Breakfast Week March 4-8 Renee Greiner, RDN, LD Martin Bros. Dietitian, Menu Systems Advisor & School Specialist

Breakfast punches through our overnight fast!

Since we don’t take in any energy from food or drink as we sleep, starting off the day with a wholesome breakfast that includes multiple food groups helps successfully start our engine for the day – keeping us focused and satisfied!

March 4-8 – National School Breakfast Week March 7 – National Cereal Day

• Grains help rebuild cells and produce energy.

• Protein from milk or eggs helps sustain that energy until lunch time as well as helps with muscle production.

Click here to enter month

• Fruits and vegetables help boost immunity and act as an antioxidant.

Looking for some ideas to get your students inspired to eat a hearty breakfast at school? Go for a theme based around books popular in your school or encourage classes to decorate their rooms with their different heritages and include breakfast ideas popular in those regions. Look for more ideas at schoolnutrition.org.

School Menu Templates Get started with this NEW Racing School Menu Template from Martin Bros.!

Our downloadable menu designs allow you to type your menu into a colorful template to print and post for your students and staff. All menu themes are offered in a “Month-At-A-Glance” format for displaying all meals for a month along with special school announcements.

Go to www.martinsmart.com and find it and many other templates in the Tools section!

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Corn Flakes® Cereal (421450)

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SCHOOLS

JUMP-STARTS EXPRESS™ BREAKFAST KITS Apple Jacks® (410948) Froot Loops® (410938) Frosted Flakes® (410920) NEW Crunchmania™ Cinnamon Bun Graham Snacks (410958) NEW Pop-Tarts® Frosted Cinnamon (410978)

EGGO® BITES®

Mini Chocolate Chip French Toast (928680) Mini Blueberry Pancakes (928670) Mini Maple Pancakes (908030)

(1/44 ct)

(72/3.03 oz)

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PILLSBURY ™ SOFT FILLED BARS

Soft bread filled with Neufchatel cheese in individually wrapped, ovenable packages.

Meets 2-ounce equivalent grain and whole grain-rich criteria.

Thaw & Serve or Heat & Serve.

Cinnamon Toast Crunch™ (968930) Filled with cinnamon Neufchatel cheese.

Cocoa Puffs™ (968940) Filled with chocolatey Neufchatel cheese.

(72/2.36 oz)

UP TO $3/CASE!

$3/CASE!

Pillsbury™ Hot Breakfast Buy More Get More Rebate

Snack Rebate

$3/CASE! Yoplait ® Go Big Yogurt Rebate Strawberry (933950 – 48/4 oz)

Offers valid through 4/30/2019.

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SENIOR LIVING

Room Trays to Room Service Renee Greiner, RDN, LD Martin Bros. Menu Systems Advisor & School Specialist

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oom service has a luxurious connotation to it, and healthcare continues to embrace this hotel-based concept and all that goes with it! Many hospitals have switched to room service and have enjoyed watching food quality satisfaction scores rise almost instantaneously. Senior living has begun to embrace this room service concept, as well.

Room Service Product Ideas Room Service Trays Lightweight – weighs up to 30% less than wood room service trays.

Dishwasher safe once a day and easily wipes clean.

In senior living, room trays have been in existence for a very long time for a variety of reasons. Room trays have often been used when a resident is ill, as a preference or when a skilled resident might not want to be in a community dining environment.

Room service as opposed to room trays takes this concept to the next level!

In order to make room service work, it takes a team approach with coordination and planning. The time window is generally 45 minutes between when a room service order is placed and when it is delivered.

In order for this time window to be met, your room service program must be well thought out and successfully managed.

Meal Delivery Ware System – The Harbor Collection

Attractive design provides a pleasant dining experience. Mugs and bowls fit Cambro disposable CamLids®. Made of durable polypropylene – won’t chip or break.

Dishwasher safe. Dome fits 9-inch plate.

Industry’s only NSF-listed insulated ware line.

Here are the first three things you’ll want to think about as you plan to implement a room service program: 1. Assemble a Room Service Team: Make sure this team is multidisciplinary with staff from nursing, therapy, housekeeping and dietary as well as administration to talk through situations and understand the residents’ potential needs and preferences.

2. Survey the Audience: Who will the room service audience be, and what sorts of foods will they enjoy?

3. Be Prepared: Identify items similar to an Always Available Menu that can be prepared one serving at a time and held. Room service will also require a few new tools, such as trays and thermal plate covers and bases.

Remember, room service can be a great, marketable feature for your facility that residents can enjoy as a part of their dining program options!

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Ceramic Bud Vases These simple black and white vases are designed to make the flowers inside pop with color.

Ask your Martin Bros. Representative for more information about these and many other items that could be perfect for your room service program!

basketball s s e n d Ma BATTER-DIPPED SAUSAGE APPETIZER

THE BIG GAME PLATE

CHICKEN STRIP NACHOS

FAN FAVORITES APPETIZER PLATTER

PORKY’S “SWEET & SPICY” POTATO CANOES

CHICKEN QUESO DIP

CHICKEN LOADERS & CRISPITOS

WAFFLE FRY NACHOS

BBQ BACON RANCH MONTEREY JACK CHEESE STICKS

BUFFALO BISCUIT BITES

Popcorn Bag – 1 lb (353185 – 1/1000 ct)

Popcorn Popper – 6 oz (SPECIAL ORDER – 299794)

White Deli Paper (820048 - 10-3/4 x 10 in; 820058 - 10-3/4 x 8 in; 820068 - 12 x 10-3/4 in) (12/500 ct)

Red Plastic Oval Baskets (90380145 - 10-5/8 x 7 in; 90380150 - 9-3/8 x 6 in) (1/36 ct)

CLEANERS

POPCORN

Find these recipes and more at martinbros.com/recipes

Carbon-Off ® Heavy-Duty Carbon Remover

Nu-View™ Concession & Food Equipment Cleaner

TMA Quaternary Food Contact Surface Sanitizer

(023900 – 3/19 oz)

(90588473 – 6/20 oz)

(013528 – 6/1 qt)

WEBINARS & EVENTS WEBINARS Front-of-the-House Sanitation

Feb

13

The Ftag numbers may have changed, but the intent remains the same. Food safety and sanitation continue to be heavy hitters among state surveyors. But the good news is that there are simple steps we can follow to avoid citations.

Presenter: Christine Link, MBA, RD, LD; Martin Bros. Dietitian Audience: Healthcare

Fuel Your Productivity with Purpose

Mar

13

Unraveling Gluten –

Apr

10

What Every Senior Living Dining Program Should Know About Going Gluten-Free

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

Presenter: Mary Sell, MPA, RD, LD; MB Menu Services Manager Audience: Healthcare

EVENTS Mar

5

Mar

ServSafe Food Protection Manager Course

27

Culinary Connection Live

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

Register by: February 15 Audience: All Foodservice

Online Event Learn new techniques and strategies to improve your dining program as we bring our chefs to you through GoToMeeting! You can even comment to ask our chefs questions LIVE! Audience: All Foodservice

Register and find more info at martinbros.com/events Most Martin Bros. webinars and events are FREE and can earn you CEUs.