Dish! - 2019 Issue 7

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2019 Issue Seven | August | martinbros.com

Fresh Heirloom Tomato Salad page 3

Late Summer into Autumn Recipes page 2

2 for $25

page 14

Business Buzz on Onboarding page 17

#MBMustHaves PAGE 2

PAGE 3

McCormick Lawry’s® Roasted Garlic & Red Bell Pepper Monterey Style Seasoning (473241)

PAGE 4

Bix Heirloom Tomatoes

Ken’s Balsamic Fig Glaze

(362135)

(372780)

Rich’s Flatbread (989760)

PAGE 5

PAGE 6 NE W !

Seaboard Bacon Wrapped Pork Loin Kabobs (315980)

Basic American Potato Pearls® Nature’s Own Mashed Potatoes (601940)

Norpac Flav-R-Pac® American Harvest™ Southwest Blend Vegetables

Custom Culinary Master’s Touch® Herb Roasted Au Jus Concentrate (500441)

(964410)

PAGE 6

McCain Moore’s® Twiggs® Battered Onion Straws (944518)

Hormel BACON 1™ Fully Cooked Bacon – 18/22 (999950)

PAGE 6

PAGE 7

Ken’s Jalapeño Ranch Dressing

Tyson AdvancePierre® Italian Breaded Chicken Breast

(561400)

Ken’s Apple Cider Vinaigrette

Mrs. Gerry’s Extra Creamy Coleslaw

(562000)

(905315)

PAGE 9

Ventura Sauce Craft™ Gochujang Korean Pepper Sauce (400720)

Custom Culinary Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900)

PAGE 15

PAGE 16

(924550)

PAGE 14

NE W !

Ventura Sauce Craft™ Garlic Parmesan Sauce (400730)

Heinz Bell ‘Orto Marinara Sauce (550670)

High Liner Yuengling® Battered Cod Taco Portions – 2.6 oz (924140)

General Mills Pillsbury Supreme™ Place & Bake™ Mini Cinnamon Roll Dough (959040)

NE W !

NE W !

Tampa Maid Harvest Creations® Tabasco Spiced Breaded Cauliflower

Tampa Maid Harvest Creations® Tabasco Spiced Breaded Pickle Chips

PAGE 16 NE W !

Kellogg’s Morning Star Farms® Chorizo Crumbles (959220)

NE W !

Tampa Maid Harvest Creations® Tabasco Spiced Breaded Bella Mushrooms (959170)

(959150)

(959160)

We’re ready for cooler temperatures and football season but not quite ready for summer fun to leave us, right?!? The foods customers are craving this time of year follow much the same pattern – a little bit of both seasons. Many are still wanting barbecue but are ready for some more comfort foods, too.

Well, we’ve got the recipes to help you win during the transition! Check them out along with much more…including great senior living gardening tips and information on the importance of onboarding employees. Enjoy – and we’ll see you back here when the leaves are getting ready to fall!

Krystle Kettman

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

Managing Editor | kkettman@martinbros.com

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

Late Summer into Autumn Flavors & 2 for $25

HOT DISH!

16

BUSINESS BUZZ

17

HEALTH & WELLNESS

18

SENIOR LIVING

19

EQUIPMENT & SUPPLIES

20

New Items & Rebates

2 for $25 Ideas

14

The Importance of Onboarding

Decorate Your Plate

6 Onboarding Tips

17

Gardens = Good

Sanitizing & Dishwashing

Late Summer → Autumn Recipes

2

Senior Living Gardens

19

2

LAWRY’S® ROASTED GARLIC & RED BELL PEPPER MONTEREY STYLE SEASONING (473241 – 1/21 OZ)

CHEESE & MUSHROOM CROSTINI 3 slices � La Brea Baguette (989700), sliced on the bias, toasted 3 slices � Fortune Delice Mon Sire Cheese (389867), approximately 1/2 oz each 2 oz � Monterey Thick Sliced Mushrooms (360940) 1/2 tsp � Wholesale Minced Garlic (391021) 1/2 tsp � McCormick Lawry’s® Roasted Garlic & Red Bell Pepper Monterey Style Seasoning (473241) As needed � Salt As needed � Pepper As needed � Butter As needed � Bix Thyme (391078) PREP | Sauté mushrooms with butter. When almost cooked, add garlic, seasoning, salt and pepper. Remove from heat. Build crostini, placing cheese on top of each toasted baguette slice and finishing with sautéed mushrooms and thyme.

2

COST $1.99 SELL AT $6.99

POTENTIAL PROFIT* $5.00

CULINARY CONCEPTS

FRESH HEIRLOOM TOMATO SALAD 5-6 slices � La Brea Baguette (989700), sliced on the bias, toasted 2 oz � Fresh Ovolini Mozzarella Cheese (901850), sliced 1 lb � Bix Heirloom Tomatoes (362135), wedge cut 1/2 cup � Capital City Seedless Cucumbers (360483), sliced and halved 2 oz � Bix Sliced Red Onions (380710) As needed � Roland Pomace Olive Oil (620390) As needed � Ken’s Balsamic Fig Glaze (372780) As needed � Bix Basil (391000), chiffonade As needed � Salt As needed � Pepper

HEIRLOOM TOMATOES (362135 – 1/10 LB AVE)

PREP | Toss tomatoes, cucumber, onions and olive oil together. Plate. Drizzle with balsamic fig glaze. Top with basil. Serve with mozzarella and baguette slices. Salt and pepper as desired.

COST $5.01 SELL AT $14.99

POTENTIAL PROFIT* $9.98

AUGUST 2019

3

CULINARY CONCEPTS

SOUTH OF THE BORDER FLATBREAD FLATBREAD (989760 – 120/3.3 OZ) A plain, oven-fired, 6.5x6.5-inch flatbread.

SANTIAGO® VEGETARIAN REFRIED BEANS (600020 – 6/30 OZ) Lightly seasoned vegetarian refried beans. Deliver authentic taste and texture in minutes.

FIRE BRAISED™ PORK SHOULDER (997870 – 2/6 LB AVE) Fully cooked, boneless pork shoulder cut into softball-size portions. Seared with fire to caramelize the exterior and develop flavor and then slow-cooked in its own natural juices until tender, moist and delicious. Lightly seasoned so it can be served as classic comfort food or customized into a variety of globally-inspired dishes.

1 each � Rich’s Flatbread (989760) 3 oz � Basic American Santiago® Vegetarian Refried Beans (600020) 2 oz � Hormel Fire Braised™ Pork Shoulder (997870), chopped or pulled 2 oz � Cheese Blend 1-1/2 oz � ConAgra Rosarita® Green Chile Salsa (561190) 1 oz � Simplot Harvest Fresh Avocados™ Avocado Halves (358441), diced As needed � Green Onions (361010), diced As needed � Cilantro (360490) PREP | Preheat oven to 425°F. Evenly spread beans onto flatbread. Top with pork and cheese.

Bake until heated through and cheese is melted.

Remove from oven and top with remaining ingredients.

COST $1.93 SELL AT $6.99

POTENTIAL PROFIT* $5.06

4

CULINARY CONCEPTS

SMOKEHOUSE 220™ HONEY BOURBON BARBECUE SAUCE (631820 – 2/1 GAL) Featuring the wood-smoked flavor of aged Kentucky bourbon and sweet honey notes.

POTATO PEARLS® NATURE’S OWN MASHED POTATOES (601940 – 10/1.83 LB) Mashed potatoes with real butter, cream and milk that deliver profit-building back-of-house benefits like easy prep, zero waste and long hold time.

FLAV-R-PAC® AMERICAN HARVEST™ SOUTHWEST BLEND VEGETABLES (964410 – 6/4 LB) Corn, black beans, poblano peppers, red peppers and onions.

BBQ BREADED BACON WRAPPED PORK LOIN KABOBS 2 each � Seaboard Bacon Wrapped Pork Loin Kabobs (315980), thawed As needed � Kemps Buttermilk (904128) As needed � Kerry Golden Dipt® All Purpose Breading (415058) 2 oz � Ventura Smokehouse 220™ Honey Bourbon Barbecue Sauce (631820) PREP | Dip kabobs in buttermilk then roll/dip in breading. Deep fry until breading is browned and internal temperature reaches at least 145°F. Brush with barbecue sauce.

SOUTHWEST MASHED POTATOES 1 package � Basic American Potato Pearls® Nature’s Own Mashed Potatoes (601940) 1 gal � Hot Water – 170-190°F 4 cups � Norpac Flav-R-Pac® American Harvest™ Southwest Blend Vegetables (964410), thawed 1/2 cup � Capital City Jalapeño Pepper (365150), diced 2 cups � IPAP Shredded Cheddar Cheese (900861) 2 cups � Kemps Sour Cream (900540)

COST $3.40 SELL AT $10.99

POTENTIAL PROFIT* $7.59

PREP | Mix all ingredients together.

YIELD | 40 AUGUST 2019

5

CULINARY CONCEPTS

SLIDER TRIO | BEEF, PORK & CHICKEN 3 each � Slider Buns As needed � Custom Culinary Master’s Touch® Herb Roasted Au Jus Concentrate (500441) As needed � Warm Water As needed � Upper Iowa Prime Peeled Beef Knuckle (390170) 2 oz � Hormel Fire Braised™ Pork Shoulder (997870), heated, pulled 1/2 each � Tyson True® Tenderpressed® Boneless Skinless Chicken Breast – 4 oz (970490), cooked, cut in half 2 oz � McCain Moore’s® Twiggs® Battered Onion Straws (944518), prepared 2 slices � Hormel BACON 1™ Fully Cooked Bacon – 18/22 (999950), heated 1-1/2 oz � Mrs. Gerry’s Extra Creamy Coleslaw (905315) 1 oz � Ken’s Apple Cider Vinaigrette (562000) 1 oz � Ventura Smokehouse 220™ Sweet & Spicy Barbecue Sauce (631800) 1/2 slice � Land O’Lakes Readi-Pac® Mild Cheddar Cheese (900000) 1 oz � Ken’s Jalapeño Ranch Dressing (561400) 3 each � Bay Valley Schwartz’s® Sweet Whole Gherkins Pickles (610231)

FOR BEEF | 1. Preheat oven to 425°F. 2. Mix au jus concentrate with warm water to make a slurry. Rub beef knuckle with the mixture.

3. Roast for 20 minutes.

4. Add 1/2-1 inch of water to the pan. Cover tightly. Reduce oven temperature to 325°F. Continue to cook until internal temperature reaches 165-180°F. 5. Remove from oven and from pan. Tent with foil. Let rest for a minimum of 20 minutes before slicing or pulling.

PREP | Build sliders, serving each with a skewered pickle.

Slider #1: Bun, 1/2 of the onion straws, pork, one slice of bacon cut in half, coleslaw and apple cider vinaigrette.

Slider #2: Bun, 2 oz beef, barbecue sauce and cheddar cheese slice.

Slider #3: Bun, 1/2 of the onion straws, chicken, one slice of bacon cut in half and jalapeño ranch dressing.

COST $3.70 SELL AT $11.99

POTENTIAL PROFIT* $8.29

6

CULINARY CONCEPTS

CHICKEN BACON AVOCADO SANDWICH 1 each � Rotella’s Split Top Brioche Bun (306860), toasted 1/2 oz � Spring Mix Lettuce (360666) 1-2 slices � Capital City Crimson Tomatoes (362065) 1 each � Tyson AdvancePierre® Italian Breaded Chicken Breast (924550), prepared 1 oz � Ken’s Jalapeño Ranch Dressing (561400) 1 slice � Hormel BACON 1™ Fully Cooked Bacon – 18/22 (999950), heated, halved 3 each � Simplot Harvest Fresh Avocados™ Avocado Slices (929690)

ADVANCEPIERRE® ITALIAN BREADED CHICKEN BREAST (924550 – 36/4.5 OZ) BACON 1™ FULLY COOKED BACON – 18/22 (999950 – 2/144 slice) The bacon that looks, tastes and performs like bacon cooked from raw. Perfectly fully-cooked bacon – made with a patented cook process that saves time and labor while delivering the perfect appearance, taste and texture.

PREP | Build sandwich.

HARVEST FRESH AVOCADOS™ AVOCADO SLICES (929690 – 12/2 LB)

COST $3.37 SELL AT $9.99

POTENTIAL PROFIT* $6.62

AUGUST 2019

7

CULINARY CONCEPTS

FLATIRON STEAK WITH HEIRLOOM TOMATOES, MUSHROOMS & RED ONIONS COST $5.40 SELL AT $15.99

POTENTIAL PROFIT* $10.59

2 each � JBS Choice Chuck Beef Flat Iron Filet (955880), cut, prepared 1 cup � Bix Heirloom Tomatoes (362135), diced 1 cup � Monterey Thick Sliced Mushrooms (360940) 1/2 cup � Bix Sliced Red Onions (380710) As needed � Roland Pomace Olive Oil (620390) As needed � Roland Balsamic Vinegar (422110) 1 tsp � Wholesale Minced Garlic (391021) As needed � Salt As needed � Pepper 8-10 oz � Red Potatoes, boiled, wedge cut PREP | In a sauté pan over medium-high heat, sauté mushrooms and onions in olive oil for 3-4 minutes. Add tomatoes. Continue to cook. Add minced garlic and balsamic vinegar. Adjust flavor with salt and pepper. Serve over steak with a side of potatoes.

YIELD | 2

8

CULINARY CONCEPTS

SPICY SPARERIBS 2 each � Seaboard Pork Spareribs (959080), trimmed, cut down As needed � Roland Pomace Olive Oil (620390) As needed � Spicy Rub (see recipe) As needed � Ventura Sauce Craft™ Gochujang Korean Pepper Sauce (400720) PREP | Preheat oven to 300°F. Rub spareribs with olive oil then with Spicy Rub. Let sit until rub appears like it’s a paste, approximately 10 -15 minutes. Place in a full steamtable pan.

Add half an inch of water. Tightly seal. Roast until almost tender, approximately 2-3 hours.

Remove cover and drain juices from pan. Brush with sauce. Continue to cook until sauce is tacky, approximately 5-10 minutes. Repeat brushing with sauce and cooking until tacky one more time.

SAUCE CRAFT™ GOCHUJANG KOREAN PEPPER SAUCE (400720 – 4/.5 GAL) GOLD LABEL TRUE FOUNDATIONS™ CHICKEN LIQUID STOCK CONCENTRATE (501900 – 6/32 OZ) Authentic-tasting chicken stock that’s easy-to-use and features great flavor and a clean ingredient deck.

YIELD | 6

SPICY RUB 1/4 cup � Brown Sugar 1/4 cup � McCormick Fancy Spanish Paprika (472481) 1 Tbsp � McCormick Dark Chili Powder (472211) 1 Tbsp � McCormick Table Grind Black Pepper (472538) 2 tsp � McCormick Crushed Red Pepper (475721) 1 tsp � McCormick Ground Cayenne Pepper (472571) 1 tsp � Salt 1 tsp � McCormick Garlic Salt (472361)

COST $3.34 SELL AT $13.99

POTENTIAL PROFIT* $9.65

PREP | Mix all ingredients in a food processor or blender.

CHEESY POLENTA 1 cup � Pepsico Aunt Jemima® Yellow Corn Meal (460481) 4 cups � Chicken Stock made from Custom Culinary Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900) 1 Tbsp � Wholesale Minced Garlic (391021) 2 tsp � Pepper 1/2 cup � Anchor Chef’s Heavy Cream (929770) 1 cup � Schreiber Grated Parmesan Cheese (430201) 1/2 cup � Butter, cubed PREP | In a sauce pan, bring chicken stock, garlic and pepper to a boil. Whisk in corn meal. Reduce to a simmer, cover and cook for 5 minutes, stirring often. Turn off heat. Let sit for 20 minutes, stirring every 5 minutes. Add cream, cheese and butter. Polenta should be creamy. If it isn’t creamy enough for you, add more cream to adjust consistency.

AUGUST 2019

9

CULINARY CONCEPTS

BORDEAUX MARASCHINO CHERRIES (751330 – 2/.5 GAL)

tai l k c o C e d a e m Che rr y Li

Find this recipe & more at: martinbros.com/recipes 10

CULINARY CONCEPTS

PORK LOIN 1 each � Seaboard Bone-In Pork Loin Rib Rack (959120) As needed � Salt As needed � Pepper 2 tsp � McCormick Garlic Salt (472361) PREP | Preheat oven to 450°F. Rub salt, pepper and garlic salt over all sides of ribs. Place in a pan.

Roast for 20 minutes. Reduce oven temperature to 325°F. Continue to roast until internal temperature reaches 140°F. Pull from oven. Let rest for 20-30 minutes before slicing. The internal temperature should reach 145-150°F. YIELD | 10

SPICED CHERRY SAUCE 1 cup � Juice from Royal Harvest Bordeaux Maraschino Cherries (751330) 1-1/4 cup � Water 1/2 cup � Sugar 1 tsp � McCormick Ground Cinnamon (472248) 1 tsp � McCormick Ground Nutmeg (472391) 1 tsp � McCormick Ground Allspice (472741) 3 Tbsp � Cornstarch 2 cups � Royal Harvest Bordeaux Maraschino Cherries (751330), stems removed As needed � Paris Brothers Cervasi® Lemon Juice (733120) PREP | Add cherry juice, 1 cup water, sugar, cinnamon, nutmeg and allspice to a sauce pan.

Bring to a boil. Mix cornstarch with 1/4 cup water; quickly whisk into the boiling juice. Reduce heat.

Simmer for approximately 2-3 minutes. Add cherries. Adjust flavor with lemon juice. Serve with two sides.

COST $3.95 SELL AT $13.99

POTENTIAL PROFIT* $10.04

AUGUST 2019

11

CULINARY CONCEPTS

DOUGH & FILLING

y rr e b e Blu Fi ll e d s a d a n Empa

13 oz � Flour 7-1/2 oz � Water 4 oz � Unsalted Butter, cut into small pieces 2-1/4 oz � Mondelez Nabisco Nilla Wafers (413308), finely ground crumbs 1/2 oz � Sugar 1 tsp � Baking Powder 1 tsp � Salt 1 tsp � Vanilla Extract PREP | Combine ingredients in bowl of mixer fitted with dough hook. Mix on medium speed just until smooth dough forms. Remove dough. Wrap in plastic wrap. Refrigerate 1 hour. Roll dough on lightly floured surface to 1/16-inch thickness.

Cut out 34 circles using a 4.5-inch round cutter.

Moisten edges with water. Place 1 ounce of Lawrence Foods Blueberry Pie Filling (754050, 754040) in center of each circle. Fold dough in half to enclose filling, pressing to seal with tines of fork. Place round cutter over edge and press to even the edge of the dough. Place on parchmentlined sheet pan. Repeat with remaining dough and filling. Cover and refrigerate 30 minutes. Deep fry a few chilled empanadas at a time in 350°F oil for 1-1/2 to 2 minutes or until golden brown. Drain well.

YIELD | 34

COATING NABISCO NILLA WAFERS (413308 – 12/11 OZ)

BLUEBERRY PIE FILLING (754260 – 6/#10) (754050 – 4/.75 GAL) (754040 – 1/2 GAL)

1/4 tsp � Vanilla Extract 5 oz � Sugar 4-1/2 oz � Mondelez Nabisco Nilla Wafers (413308), finely ground crumbs PREP | Rub vanilla into sugar. Blend in wafer crumbs. Place in shallow bowl large enough to hold empanadas. Toss deep fried empanadas in sugar mixture. Let stand 5 minutes before serving.

Serve three empanadas per plate.

COST $.87 SELL AT $3.99

POTENTIAL PROFIT* $3.12

12

CULINARY CONCEPTS

MONSTER COOKIE SKILLET 1 each � Best Maid Monster Cookie Dough (384530), cooked and cooled in mini cast iron skillet for serving 1 each � Best Maid Monster Cookie Dough (384530), cooked but cut into thirds before cooling #12 scoop � Blue Bunny Vanilla Ice Cream (990050) As needed � Rich’s On Top Whipped Topping Made with Cream (965380) As needed � Lyons Designer Dessert Sauce™ Chocolate (771370) As needed � Lyons Designer Dessert Sauce™ Caramel (771360) 1 each � Royal Harvest Bordeaux Maraschino Cherries (751330) As needed � Mars M&M’s® Milk Chocolate Candies (760930) PREP | Top and serve cookie in mini cast iron skillet.

MONSTER COOKIE DOUGH (384530 – 108/4 OZ) Peanuts, chocolate chips, creamy peanut butter, hearty rolled oats and real M&M’s® milk chocolate candies.

VANILLA ICE CREAM (990050 – 1/3 GAL) Rich, creamy vanilla flavored ice cream.

ON TOP WHIPPED TOPPING MADE WITH CREAM (965380 – 12/16 OZ) Pre-whipped topping made with a combination of dairy and non-dairy ingredients for non-dairy stability and the taste of real cream. Packaged in 16-oz pastry bags with decorator tip and easy-open seal.

DESIGNER DESSERT SAUCE™ SAUCES Chocolate (771370 – 12/16 oz) Caramel (771360 – 12/17 oz) Packed in convenient, ready-to-use squeeze bottles.

COST $2.16 SELL AT $7.99

POTENTIAL PROFIT* $5.83

AUGUST 2019

13

5 2 $ r o f 2 er z i t e p p a e n Pic k o ee s! r t n e o w t d an

s r e z i t e p p A

GARLIC CHEESY FLATBREAD 1 each � Rich’s Flatbread (989760) 2 oz � Ventura Sauce Craft™ Garlic Parmesan Sauce (400730) 2 oz � Foremost Shredded Mozzarella Cheese (900990) 2 oz � Heinz Bell ‘Orto Marinara Sauce (550690) PREP | Preheat oven to 425°F. Brush flatbread with garlic parmesan sauce. Top with cheese. Bake until cheese is melted. Slice into strips. Serve with marinara sauce.

CHIPS & QUESO 3 oz � Land O’Lakes Queso Bravo White Cheese Dip (909260), heated 3 oz � Tortilla Chips PREP | Serve queso with chips.

BONELESS WINGS 8 oz � Tyson Boneless Wings (971380), prepared 2 oz � Dipping Sauce PREP | Serve boneless wings with choice of dipping sauce.

14

CULINARY CONCEPTS

COST $9.05 SELL AT $25.00

POTENTIAL PROFIT* $15.95

Entrée s ROASTED PORK LOIN 5 oz � Farmland Pork Loin (928410), roasted, sliced PREP | Serve with two sides.

FISH TACOS 2 each � Catallia Pressed Flour Tortillas – 6 in (949950) 2 each � High Liner Yuengling® Battered Cod Taco Portions – 2.6 oz (924140), prepared 4 oz � Mrs. Gerry’s Extra Creamy Coleslaw (905315) 2 oz � IPAP Shredded Cheddar Jack Cheese (903148) As needed � Cilantro (360490) 2 each � Wholesale Lime (376212) Wedges 4 oz � Basic American Santiago® Vegetarian Refried Beans (600020), prepared 2 oz � ConAgra Rosarita® Green Chile Salsa (561190) PREP | Build tacos with tortillas, cod, coleslaw, cheese, cilantro and lime wedges. Serve with refried beans topped with salsa.

GOURMET MAC & CHEESE 12 oz � Kraft White Cheddar & Twisted Elbow Macaroni Mac & Cheese (954100), prepared PREP | Serve with one side.

AUGUST 2019

15

s m e t I w e N HOT DISH!

Hickory Smoked Bacon – 1/2 in (959200 – 1/15 lb)

Breaded Veal & Beef Parmigiana Pattie (959050 – 40/4 oz)

Philly Freedom® Traditional Flat Beef Slices (959130 – 27/6 oz)

Master’s Touch® Herb Roasted Au Jus Concentrate (500441 – 1/12 oz)

Pillsbury Supreme™ Place & Bake™ Mini Cinnamon Roll Dough

Pork Steak

(959070 – 8/3 piece)

(959040 – 360/.9 oz)

Pork Spare Rib

(959080 – 3/2 piece)

Fontanini® Meatball Mix

Jalapeño Seasoned Bone-In Pork Chop

Natural Choice® Pulled Beef – Fully Cooked

Frenched Double Bone-In Pork Chop – 16 oz

Café H® Kalua Pork – Fully Cooked

Center Cut Pork Rib

$5/CASE!

UP TO $500!

NEW Harvest Creations® Tabasco Spiced Breaded Apps (959150, 959160, 959170) Rebate

NEW Potato Dippers™ (969310) Rebate

UP TO $250!

$5/CASE!

(319270 – 4/5 lb)

Morning Star Farms Chorizo Crumbles ®

(959220 – 6/10 oz)

Add a spicy kick with plant-based protein to any of your favorite recipes.

Re ba te s TRY A CASE REBATES! Beer Food, Versatile Favorites & Good-To-Go Rebates

Offers valid through 6/30/2020.

$15/CASE!

(319250 – 2/5 lb ave) (319260 – 6/5 lb ave)

Maximum total rebate $100. Minimum total rebate $10.

Offer valid through 12/31/2019.

Eckrich® Cheeseburger Link (958490) Rebate

(959090 – 18/10 oz) (959110 – 1/10 lb)

(959120 – 4/7 lb ave)

$5 per case. Minimum total rebate $25.

Offer valid through 12/31/2019.

EcoStick Sweeteners Rebate

Maximum total cases 10. Offer valid through 12/31/2019.

$5 per case. Minimum total rebate $30.

Offer valid through 9/30/2019.

Minimum total cases 2. Maximum total cases 100.

Offer valid through 12/31/2019.

BOGO!

BOGO!

FREE CASE + $10/CASE!

Extra Melt ® Rebate

Flav-R-Pac® Riced Cauliflower (955370)

Offer valid through 9/30/2019.

Craft Beer Battered Seafood (958400, 958410)

Offer valid through 12/31/2019.

A NEW WAY TO GET HOOKED ON PROTEIN Lorem ipsum

™

FREE CASES & UP TO $650!

Rebates

Ask your Martin Bros. representative for more information.

FREE CASE! Fresh Gourmet ® Crispy Red Peppers (412110)

Minimum total cases 2.

Offer valid through 9/30/2019.

Protein Noodles (958850)

Buy one case and get reimbursed 100%... plus $10 per case from cases 2-10!

Offer valid through 12/31/2019.

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

16

BUSINESS BUZZ

THE IMPORTANCE OF

ONBOARDING Erika D. Kramer, LNHA

Martin Bros. Market Developer

It is hard to recruit good employees, and it can be even harder to retain them.

However, there are things your organization can do to help, and many of these things revolve around successful ONBOARDING! Onboarding is the process of integrating new employees into an organization. The more successful your onboarding process, the more success you’re likely to have retaining employees.

Whether you have an in-depth and developed onboarding program or need to create a more complete process, it is always good to consider the following:

1 2 3 4 5 6

Is the person in charge of your orientation positive? Does he or she represent your culture the way you want your culture represented? If someone’s first day on the job means sitting across from someone who isn’t happy, what are the chances that attitude will rub off on the new employee? If you want a new employee who is excited to come to work each day and wants to be a part of your team, make sure the first person they are working with exudes that attitude.

Onboarding is not just about mandatory training for regulations and job competency but also about training to meet your organization’s culture. This helps set the tone for employees’ workdays and expectations that go beyond the basics. If you don’t find ways from the very beginning to plunge new hires into your culture, they will also lose out on what could connect them to your organization. And missing this connection makes it easier for them to leave. It’s easy to leave something you’re not connected to.

Have a checklist. Include everything needed to make sure the new employee knows everything they need to know and can be successful from the very beginning. This helps keep onboarding focused, organized, complete and efficient.

Realize that everyone processes information differently, and everyone has different strengths. Make sure you ask questions about what each new team member needs and what they could use more information on. And create an environment where employees feel encouraged to ask questions whenever they need to, long after onboarding and straight through into retirement.

Make sure that your entire organization is aware of, prepared for and excited about each new team member from day one. Do you have a welcome kit? Do you have basics like email account, desk space and name tags ready to go? Will employees know that new people are starting so they’re ready to welcome them? Preparation and awareness show that you care and are excited to have them join your team.

Consider things you should inform new team members about before they even come to work their first day. Where should they park? Where should they go? Who should they ask for? What about lunch? Should they bring their own lunch starting the first day if they’d like to or do you have something lined up for them? Think about all the questions they might have from the time they roll out of bed that first morning to the time they pull into your parking lot until it’s time for them to call it a day. Put yourself in their shoes so you can help them get off on the right foot and have the best first day possible! This best first day will then have a great chance of turning into a wonderful, long-term employment.

AUGUST 2019

17

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

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

PoPular GarnishinG Tools dexTer Sani-Safe® paring Knife (251560)

W

e experience our food with our senses even before we taste it. As one of our senses, sight and the visual appeal of food have a tremendous impact on the enjoyment we experience when eating and dining out. This appeal also affects the price we are willing to pay for the food we are being served. That is why plate presentation is such an important part of food service.

Garnishes play a significant role in this presentation, and there are many ways to garnish a plate depending on the food being served. Herbs, vegetables, berries, fruits and sauces are popular garnishes for a variety of dishes. Chocolate curls, whipped toppings, flavored plate sauces and cocoa or powdered sugar dustings make great dessert garnishes.

Winco peeler (275812)

Overall, garnishes provide a pop of color, texture, dimension, identification and flavor to a plate.

carliSle nylon briSTled bruSh (062300)

TablecrafT zeSTer (90423858)

Color – Sometimes the perfect flavors lack a variety of color. If your plate is full of mostly tan or white foods, for example, adding chopped red pepper, a yellow citrus wedge or green broccoli bud will bring the color you need for it to be eye-catching.

Texture – Does your meal need something to add variety to the mouthfeel? Try adding a complementary flavor with a different texture. Some ideas include an onion ring, tomato wedge or green leaf.

TablecrafT graTer

Dimension – Think of your plate as a 3D masterpiece. There should be some height and width to the food you are putting there. Here’s an example of how to make a roast dinner a 3D masterpiece, for example. Slice the roast into one-ounce pieces, then shingle several pieces of the roast over a piped pile of mashed potatoes. Top with gravy and sprinkle with parsley to add even more height, width and appeal.

(90423861)

TablecrafT Melon baller (Special order)

Plate Presentation/Garnishing

Winco clear Squeeze boTTle (90587170) Winco paSTry bag (293620)

18

EYE APPEAL IS ESSENTIAL

and provides rewards for diners Attractive plate presentation food enhances appetites, excites operators. Beautifully plated A plate improves meal satisfaction. diners, decreases waste and and be carefully planned to should engage the senses cooking methods and shapes, , textures colors, balance plate arrangement.

Use them Not every plate needs a garnish. with suggested purposefully and in harmony s. planning and plating concept

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICE YOU DESERVE

Identification – A bowl of savory carrot soup and pureed squash look very similar. To help diners feel more confident and excited about what is in front of them, add something on top that leaves no surprises as to what they’re getting. Put a carrot curl on top of the carrot soup to identify it, for example, and a grilled squash slice on top of the pureed squash.

Flavor – Of course, garnishes can enhance the flavor of foods, as well. Sauces, gravies, citrus wedges and chopped basil, for example, all add an extra boost of flavor to any dish you are serving.

Find a helpful Garnishing document on our customer website under Tools – Downloads & Links.

SENIOR LIVING

NUTRITION & FOODSERVICE LEADERSHIP ARTICLE

Senior Living Gardens Christine Link, MBA, RD, LD Martin Bros. Minnesota Marketing Dietitian

1 HOUR

son, RDN,

hen L. Robin

CE

CBDM Approved

LD

by Gretc

hip Leaders Avoiding s ke ta Mis M A N AG

EMENT

CONNE

CTION

AR TIC LE TH IS CE

IS SPO

BY : NS OR ED

A leader lt changes. s of gh difficu team throu varying vision g be, havin to all the guide your is subject ideas may without vision good as some of their create chaos. As As t can into your departmen employees. er they fit s within a ’t decide wheth several vision idea doesn ach new ideas, esult in mind. If an you appro stion. end-r ng the next sugge on to the vision, keepi d it and move fit, discar ND lly D E R S TA TO U N we are actua ! ing when LISTEN listen are listen s. Stop and staff think we in our mind We often with a response unicating leader. formulating ble skill when comm even your family.

VISION WITH valua , and trying n statement This is a EADER le you serve person is op a missio thing BE A L the peop of what the time to devel members, t? Does every is rstanding taken the departmen for an unde Have you Your vision nutrition ?

Listen and vision and for your food mission and ane tasks within that se in mund you do fit find purpo help you 2019 what will July-August

do what they because of y because followed today are feel, not simpl d a leader Leaders of employees ntere of all encou they make probably This kind and how as I do.” say. We’ve as I say, not You may of what they workplace. ple said, “Do are some tone in your whose exam Here it! wrong ing the a attitude sets de without even realiz g the right tone as attitu are settin have this sure you can make ways you

6

NUTR ITION

SERV & FOOD

| ICE EDGE

Find a great article, “Avoiding Leadership Mistakes,” written by Martin Bros.’ Gretchen L. Robinson, RDN, LD, in the July-August 2019 edition of Nutrition & Foodservice Edge magazine, the official publication of the Association of Nutrition & Foodservice Professionals (ANFP)! For more information, visit www.anfponline. org/news-resources/nutrition-andfoodservicemagazine.

G

rowing up in the same small town as my grandparents, I have memories of picking peas, carrots and raspberries from my grandpa’s backyard garden. Gardening is a popular past time, especially for many seniors that have the desire after retirement to enjoy being outside and working in the dirt. Not only are gardens a great way for seniors to be active and socialize but they can also be a great source of fresh flowers, fruits and vegetables. The Centers for Medicare and Medicaid Services allows community gardens so long as you have a policy and procedure on file for maintaining the gardens as well as safe and sanitary use of the produce.

Here are some tips from the University of Minnesota Master Gardener Program: • Select a site with 6-8 hours of daylight that is well drained and near a water source.

• Plan your site. Make sure to put short plants on the sunny side, medium plants in the middle and tall plans on the north side.

• Consider using raised beds. They do require some effort to construct but offer many benefits and can be built to wheelchair height.

• Other garden style options include trellising or square foot gardening.

Be sure to involve your activity director and any other departments in your garden planning, construction and maintenance that would benefit from and could assist with its development.

A garden can be a great way to differentiate yourself from other senior living communities! And… you will likely be surprised with just how many residents, staff and visitors enjoy and compliment you on your garden!

Helpful Garden Policies & Procedures Resources Find a gardening document that can be used by your community to help create and maintain your garden – available on our customer website under Tools – Downloads & Links.

“NOT ONLY ARE GARDENS A GREAT WAY FOR SENIORS TO BE ACTIVE AND SOCIALIZE BUT THEY CAN ALSO BE A GREAT SOURCE OF FRESH FLOWERS, FRUITS AND VEGETABLES.” Christine Link, MBA, RD, LD Martin Bros. Minnesota Marketing Dietitian AUGUST 2019

19

EQU I PM E N TA N D SUPPL I ES

SANITIZING & DISHWASHING SANITIZING Kleen-Pail® Red Sanitizer Pail

White Terry Ribbed Bar Towel

White Cotton Bar Towel

Natural Waffle Weave Bar Towel

6 qt (222500)

16x19 in (276119 – 12 ct)

16x19 in (270771 – 12 ct)

18x18 in (270260 – 12 ct)

DISHWASHING Gray Flatware Rack Full Size (275020)

Dish Rack Dolly Without Handle 20x20 in (210335)

Gray Peg/Plate Rack Full Size (275030)

Gray Box Tote Gold Compartment/Glass Rack Full Size (264049)

20x15x7 in (222780)

Gray Box Tote Cover 20x15 in (222820)

Gray Silverware Bin 4 compartment (221430)

Black Box Totes White Silverware Cylinder

22x16x7 in (250011) 21x15x5 in (222730)

(221480)

Gray Box Totes 21x15x7 in (255007) 21x15x5 in (255006) 20

?

Ne w!

Potato Dippers Unique, bite-sized scoops perfect for flavorful dipping, dunking and scooping...or simply served as a side. An invisible potato starch coating keeps them hot and crisp, bite after delicious bite. Fry.

UP TO $500 REBATE THRU 12/31/2019

(969310 – 6/4 lb)

NEW! Tabasco Spiced Breaded Apps Vegetable appetizers spiced with TABASCO® brand Original Red Sauce flavor are the perfect menu addition to satisfy guests’ cravings for innovative tastes.

Bella Mushrooms (959170 – 6/2 lb)

$5/CASE REBATE THRU 12/31/2019

Cauliflower (959150 – 6/2 lb)

Pickle Chips

(959160 – 4/2.5 lb)

WEBINARS & EVENTS WEBINARS CMS Phases: State of the Union

Aug

14

Confused by proposed changes, actual changes, implementation dates, etc?!

Join us for this “state of the union� as it relates to CMS phase changes.

Presenter: Brenda Richardson, MA,RDN,LD,CD; LTC Nutrition Expert/Author/Publisher/Speaker Audience: Senior Living

Confusing Food Dates

Sep

4

Oct

2

Presenter: Melissa Vaccaro, MS, CP-FS, FMP, CPFM; Vice President of Consulting, PTI Consulting Group Audience: All Foodservice

Nutrition Labeling Reform Presenter: Bell Institute Audience: All Foodservice

EVENTS Aug

7

Culinary Connection Live Meat & Veggie Cookery Online Event Learn the best techniques for cooking vegetables to improve customer satisfaction. We will also help you and your team understand how to cook meat and protein in order to retain moisture, meet regulations and keep your guests happy. Join us as we bring our chefs to you LIVE through online video streaming! You can even comment to ask our chefs questions LIVE as they are presenting!

Presenter: Chef Scott Fadden & Chef Steve Tiezzi; Martin Bros.

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.