Making The Holiday Season Special For Seniors p16 I Featured Rebates p22
Foodservice Solutions Magazine | Issue six 2020 | martinbros.com
HOLIDAY MEAL IDEAS TO GO
GREEN MOUNTAIN COFFEE® HOT APPLE CIDER K-CUP® (855650 - 4/24 ct)
PUMPKIN CAKE ROLL (995970 - 6/22 oz) While Supplies Last
GREEN MOUNTAIN COFFEE® PUMPKIN SPICE K-CUP® (855430 - 4/24 ct) GREEN MOUNTAIN COFFEE® CINNAMON SUGAR COOKIE K-CUP® (858290 - 4/24 ct) GREEN MOUNTAIN COFFEE® PEPPERMINT BARK K-CUP® (858430 - 4/24 ct) GREEN MOUNTAIN COFFEE® HOLIDAY BLEND K-CUP® (858280 - 4/24 ct)
GINGER SNAPS COOKIES (411390 - 6/16 oz)
Home for The Holidays The Holiday Season is upon us, but it feels a lot different this year. It’s a time of year we all look forward to, but it’s hard to know for sure what it’s going to look like this year as we continue to fight a pandemic. Look for ideas on how to make the most of the 2020 Holiday Season in this issue of Dish!! Foodservice Solutions Magazine | 2020 Issue six | martinbros.com
EXECUTIVE VICE PRESIDENT
In closing, everyone at Martin Bros. wishes you, your co-workers, your customers and your families a joyous and safe Holiday Season!
Diane Chandler
VICE PRESIDENT OF MERCHANDISING Jennifer Meinders
MARKETING MANAGER Angie Dark
KRYSTLE KETTMAN
Managing Editor | kkettman@martinbros.com
VENDOR MARKETING COORDINATOR Krystle Kettman
CATEGORY MARKETING MANAGERS Natalea Koehn, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Julie Coen, Maggie Jensen
DIETITIANS
Julie Halfpop, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow
SENIOR LIVING SPECIALISTS Erika Kramer, Ryan Young
MEDICAL SUPPLIES SPECIALIST Becky Miller
this issue
4
Recipe Inspirations
Home For The Holidays
14
Martin Bros. Mpower Menus Features & Information
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EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Dustin Rider, Rick Moser, Mario Mery
CULINARY
Scott Fadden, Steve Tiezzi, Doug Voss, John Smith
16
Senior Living
Making The Holiday Special
GRAPHIC DESIGNERS
Rob Swiatly, Trevor Holman, Beth Keeney Bill Pendry, C. Allyn Slack
PHOTOGRAPHY Rob Swiatly
VIDEOGRAPHY
18
Senior Living
Room Service Meal Delivery
Beth Keeney
INTERACTIVE DESIGN SPECIALIST Bill Pendry
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Ice Cream Pints Rules are meant to be frozen! Light ice creams that are also good sources of protein! 8/1 pint
LEMON CAKE
RED VELVET
BLUEBERRY CRUMBLE
PISTACHIO
(965265) With just the right amount of tang and creamy flavor, Lemon Cake light ice cream soothes the soul. Fresh and bright but not too acidic, this delicious ice cream is only 300 calories per pint.
(965275) The world’s most decadent dessert just got sweeter and stronger. Red Velvet light ice cream is filled with bite-sized brownie pieces but only 360 calories per pint.
(965285) Swirls of sweet blueberry pie filling and chunks of pie crust, Blueberry Crumble ice cream satisfies the sweet tooth with just 350 calories per pint.
(965295) Pistachios are a time-consuming nut, so we thought we’d do you a favor by doing all of the hard work for you in this pistachio-flavored light ice cream. At only 290 calories per pint, and with no hard work, you might as well crack it open.
Halo Top Mini Pops The same Halo Top you know and love with 100% more stick! 6/6 ct/2 oz
CHOCOLATE CHIP COOKIE DOUGH (965305) The classic comfort of cookie dough chunks with chocolate chips.
MINT CHIP (965315) Bringing together the refreshing taste of mint light ice cream with delicious chocolate chips.
Recipe Inspirations
SKIN-ON TURKEY BREAST (975950 – 4/5 lb) • Premium, ready to cook, boneless, single lobe, skin on turkey breast • No fillers, nitrates or nitrites added • Gluten Free • No MSG
HOLIDAY GREEN BEANS
2 lb Norpac Flav-R-Pac® Petite Green Beans (346318) 1-1/2 cups Yellow Onion (361077), diced 2 cups Webster City Unsliced Applewood Smoked Bacon (305240) 1 – 2 oz Roland Pomace Olive Oil (620390) PREP | In a large sauté pan over mediumhigh heat, add olive oil. Sauté bacon for 2 minutes. Add onion and green beans. Continue to cook until beans are desired tenderness. YIELD | 8
PANROAST® TURKEY FLAVORED GRAVY MIX (504030 - 8/12 oz) A light brown, authentic gravy in just minutes.
CUSTOMERS WILL BE TAKING HOLIDAY MEALS TO GO MORE THAN EVER THIS YEAR! 4 | ISSUE SIX 2020 | dish!
3 COMPARTMENT PLASTIC TRAY (342347 – 3/50 ct) • 11x8 Inch • Microwaveable
Recipe Inspirations
SUNRISE HOLIDAY STUFFING
2 lbs
InHarvest Sunrise Blend with Quinoa Flakes® (387720) 6 cups Chicken Stock made from Custom Culinary Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900) 16 oz Knouse Lucky Leaf® Applesauce (750028) 1/4 cup Roland Pomace Olive Oil (620390) 2 cups Yellow Onion (361077), small diced 2 cups Wholesale Celery (360445), small diced 2 cups Carrots (360280), small diced 4 Tbsp Wholesale Garlic (380540), minced 1-1/2 cups White Wine 4 cups Gala Apples (370220), peeled, small diced 1 cup Azar Whole Almonds (462160), rough chopped, toasted 2 cups Golden Raisins 2 cups Sugar Foods Fresh Gourmet® Dried Cranberries (581750) 1 Tbsp Bix Thyme (391078), finely chopped 2 Tbsp Bix Sage (391108), rough chopped Pinch McCormick Ground Nutmeg (472391) To Taste Salt To Taste Pepper 6 Tbsp Butter, diced PREP | 1. Preheat oven to 350°F. 2. In a pot, bring chicken stock to a boil. Stir in Sunrise Blend. Cover. Remove from heat. Let rest for 20 minutes. 3. Fold in applesauce. 4. In a pan, heat olive oil. Sauté onion, celery, carrots and garlic until onions are translucent. Add white wine and apples. Season with salt and pepper. Let reduce for 3 minutes. Fold into Sunrise Blend mixture.
CHECK OUT THIS VIDEO FOR GREAT TURKEY HOLIDAY OPTIONS!
5. Fold in almonds, golden raisins, cranberries and all herbs. 6. Pour mix into a greased baking dish, not packing tightly. 7. Place diced butter on top. 8. Bake for 20 minutes or until crispy on top. YIELD | 26 cups
BLACK & GOLD FOIL ENTRÉE TRAY WITH CLEAR LID (357804 – 1/50 ct)
dish! | martinbros.com | 5
Recipe Inspirations
l a e M y a d i l o H a t o n It’s ! y v a r g e without th
3 COMPARTMENT SQUARE HINGED CONTAINER (860238 - 1/148 ct) • 10x10 Inch • Microwaveable • Black Base with Clear Lid
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Recipe Inspirations
PRIME BONE-IN PORK LOIN (959120 – 4/7 lb ave) The center cut prime rack of pork is a boneless pork loin with the loin back ribs attached and the chine bone removed so it can be easily portioned with a knife. Can be roasted whole for carving or easily cut into individual pork chops. A great, affordable and versatile protein.
BRUSSELS SPROUTS (377590 - 1/25 lb)
CARROTS (360280 - 1/5 lb)
MRS. CUBBISON’S® CORNBREAD STUFFING (412080 - 6/56 oz)
PANROAST® PORK FLAVORED GRAVY MIX (504040 - 8/12 oz)
CLICK HERE FOR A QUICK TIP!
dish! | martinbros.com | 7
Recipe Inspirations
CHOICE BEEF TOP SIRLOIN (930380 – 6/1 piece) • Each piece carefully hand-trimmed. • USDA Choice. • Every product is handled with cleanliness, accuracy, reliability and excellence.
NANTUCKET BLEND VEGETABLES (963020 – 6/4 lb) Broccoli, Carrots, Yellow Carrots, Sugar Snap Peas, Red Peppers, Cranberries.
B SIZE RED POTATOES (361975 - 1/20 lb) GREEN ONION (361010 - 4/2 lb)
3 COMPARTMENT SQUARE HINGED CONTAINER (860308 – 1/112 ct) • 9x9 Inch • Microwaveable • Black Base with Clear Lid
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[Your Business Here]
Recipe Inspirations
USE SOCIAL MEDIA TO PROMOTE YOUR HOLIDAY SPECIALS!
2 mins
Join us for a Holiday special prime rib with our famous Horseradish Sauce! Mention this post for a discount - tonight only! #outfortheholidays #winnerwinnerprimedinner
RARE CHOICE BEEF PRIME RIB (910600 - 1/14-15 lb) • Made with USDA Choice lip-on ribeye, fat trimmed to 1/4-inch for maximum yield • Premium flavorful beef that maintains moisture and provides good plate coverage with minimum waste • Slow roasted in natural juices with our unique cooking process for an even doneness • Consistent shape from end-to-end, easy to portion and slice to uniform width • Fully cooked in natural juices to reduce prep time and labor costs
Au Jus CLICK HERE FOR A AU JUS QUICK TIP!
MASTER’S TOUCH® HERB ROASTED AU JUS CONCENTRATE (500441 - 1/12 oz) Offers a clean, roasted-beef flavor with sufficient fatty notes to ensure richness and satisfying mouthfeel.
Sauce
HORSERADISH SAUCE
2 cups 3 Tbsp 1/2 cup 1 tsp
Sour Cream Horseradish Mayonnaise Salt
PREP | Mix, chill and serve.
dish! | martinbros.com | 9
Recipe Inspirations
BONELESS BLACK OAK PIT HAM (915110 - 2/15-16 lb) • Slowly smoked to seal in natural, savory juices • Roll out pit ham with teardrop shape • Unsliced and sealed in grip and tear packaging • Fully cooked and boneless for convenience and versatility
BROWN SUGAR BOURBON GLAZE
2 cups 1/2 cup 2 Tbsp
Brown Sugar Butter Bourbon
PREP | Melt butter over medium-low heat. As butter is starting to melt, add brown sugar, stirring continually until blended into a glaze consistency. Add bourbon.
3 COMPARTMENT PLASTIC TRAY (342347 – 3/50 ct) • 11x8 Inch • Microwaveable
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n o b r u o B r a g u S n w o r B
m a H d e z n Gla
Recipe Inspirations
CHEESY POTATOES (909793 - 2/5 lb) Boil-in-the-bag convenience.
CLICK HERE FOR A TO GO QUICK TIP!
GOURMET MACARONI & CHEESE (361596 - 1/5 lb) A rich, creamy white sauce made with Monterey Jack, Cheddar, pepper jack, provolone and Asiago cheeses coats mini penne pasta in this deliciously upscale macaroni and cheese dish.
s e t i r o v a F e d i S y Holida LOADED TWICE BAKED POTATOES (965125 - 4/4 lb)
CRANBERRY ORANGE RELISH (348269 - 2/5 lb) CRANBERRY SALAD (905360 - 2/3 lb) PUMPKIN ‘N’ SPICE (905345 - 2/3 lb)
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Recipe Inspirations
CHEF REDI® STEAMED CHICKEN WINGS MEDIUM - FULLY COOKED (976710 - 2/5 lb) • Chickens are hatched, raised and harvested in the USA with high standards of animal care on independent family farms. • Fully cooked for increased food safety and faster preparation. • Individually frozen for ease of use. • Tastes great alone or as a carrier for your signature sauces!
Wing Sauces FRANK’S REDHOT® ORIGINAL CAYENNE PEPPER SAUCE (560770 - 4/1 gal) REDHOT® SWEET CHILI SAUCE (561090 - 4/.5 gal) REDHOT® ORIGINAL BUFFALO WINGS SAUCE (560480 - 4/1 gal) REDHOT® STINGIN’ HONEY GARLIC SAUCE (561920 - 2/1 gal)
GARLIC PARMESAN WING SAUCE (561608 - 4/64 oz) SWEET TERIYAKI WING SAUCE & GLAZE (561398 - 4/64 oz) KICKIN BOURBON WING SAUCE & GLAZE (561418 - 4/64 oz) MANGO HABANERO WING SAUCE & GLAZE (561810 - 4/64 oz) KOREAN BARBECUE & WING SAUCE (562150 - 4/64 oz)
3 COMPARTMENT PLASTIC TRAY (342347 – 3/50 ct) • 11x8 Inch • Microwaveable
Serve Them To Go . 12 | ISSUE SIX 2020 | dish!
Recipe Inspirations
POST YOUR GAME TIME TAKE OUT SPECIAL!
[Your Business Here] 2 mins
Hawks Fans: Enjoy your favorite wings while watching your favorite team at home! Get a dozen for our special game day price! #gohawks #gametime #wings
Click here for more Martin Bros Game Time Recipes! The Big Game Plate Fan Favorites Appetizer Platter Bacon Wrapped Pork Wings Garlic Cheesy Flatbread Shrimp Popper Nachos Buffalo Biscuit Bites
And Much More!
. . .Or Serve Them At The Table dish! | martinbros.com | 13
: s e r u t a Fe > PERSONALIZATION > DATA ACCESS > REPORTING TOOLS > SUPPORT SUSTAINABILITY > Advanced Precision in Ordering > Exact Nutrition Profiles > Budgeting/PPD Spend Down Accuracy > Maximized Production Efficiencies
Cloud based. Nothing to install. Always available on any device with Internet.
Ongoing guidance from a Registered Martin Bros. Dietitian to meet your organization’s goals.
14 | ISSUE SIX 2020 | dish!
Available to Healthcare & Senior Living Customers. Please contact your Martin Bros. Dietitian to sign up or find out more.
with Your partnership s lso provide a s u n e M r e w o Mp l menu you with digita ur promotion for yo t. residents & gues
ENHANCE YOUR DINING OPERATION
IMPACT FINANCIAL GOALS IMPROVE NUTRITION OF CLIENTELE
ORANGE GINGER SALMON Portion: 3 OZEP Ingredient
Recipe #: 4471 3 Servings
6 Servings
9 Servings
12 Servings
ORANGE JUICE BASE
1 1/2 oz
3 oz
4 1/2 oz
6 oz
COLD WATER
4 fl oz + 1 tbsp
9 fl oz
13 fl oz + 1 tbsp
18 fl oz
BROWN SUGAR
1 1/2 tbsp
3 tbsp
1/4 cup + 1 1/2 tsp
1/4 cup + 2 tbsp
LITE SOY SAUCE
3/4 tsp
1 1/2 tsp
2 1/4 tsp
1 tbsp
GROUND GINGER
1/2 tsp
3/4 tsp
1 1/4 tsp
1 1/2 tsp
MINCED GARLIC
3/4 tsp
1 1/2 tsp
2 1/4 tsp
1 tbsp
SALMON FILLETS, 4 OZ EACH
3 each
6 each
9 each
12 each
SALT OR SALT FREE SEASONING
1/2 tsp
3/4 tsp
1 1/4 tsp
1 1/2 tsp
BLACK PEPPER
1/4 tsp
1/4 tsp
1/2 tsp
1/2 tsp
CHOPPED GREEN ONIONS, FOR GARNISH
1/3 each
3/4 each
1 1/8 each
1 1/2 each
Pan Size:
Recipe Prep Step-by-Step Multiple Servings
METHOD:
CCP: WASH HANDS BEFORE HANDLING FOOD, AFTER HANDLING RAW FOODS OR ANY INTERRUPTION THAT MAY CONTAMINATE HANDS. CCP: USE CLEAN, SANITIZED EQUIPMENT AND UTENSILS. CCP: RETURN INGREDIENTS TO REFRIGERATED STORAGE IF PREPARATION IS INTERRUPTED. 1. Prepare orange juice by whisking together orange juice base and cold water (or use RTU orange juice). 2. In a saucepan, combine orange juice, brown sugar, lite soy sauce, ginger and garlic. 3. Once hot add in the salmon skin side down. 4. Bring to a boil over medium high heat. Reduce heat and simmer until mixture is reduced by two thirds, about 10 minutes. 5. Place salmon on prepared baking pan(s). Season salmon with salt/salt free seasoning and pepper. 6. Spoon glaze over salmon. Bake: Conventional Oven: 400ยบF for 15 minutes, or until salmon is booked through. CCP: COOK TO AN INTERNAL TEMPERATURE OF 145ยบF FOR 15 SECONDS. CCP: HOLD FOR SERVICE AT 135ยบF OR ABOVE. 7. Garnish salmon with chopped green onions. PREP:
NOTES:
2 days ahead: REFRIGERATE THAW SALMON ALLERGENS: Soy **It is not implied nor should it be inferred that recipes that do not list an allergen are free from allergens.
MENU - Week 1 Wednesday - Lunch
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Senior Living
Making The 2020 Holiday Season Special For Seniors The holiday season means tradition, family, special foods, holiday sights and sounds and cherished memories for many of us, including the seniors we care for. At the essence of many holiday customs are food, family and friends. As we approach this festive time of year, it is imperative that we be mindful about how the challenges of 2020 have affected the well-being of our seniors and how these changing times may impact their engagement with the holiday season. While the pandemic has brought unique new hurdles for all of us, elders living in senior living communities have been disproportionately impacted by high rates of isolation, depression and weight loss. The discontinuation of both communal dining and visitation from family and friends for much of this year has left many of the seniors in our care lonely and less interested in eating. Breaking bread with others is a human custom that is deeply social and nourishes not only our body but also our souls. Many of our seniors have profoundly missed that human
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interaction that comes with dining in “normal” times. So, this holiday season more than ever, providing special touches through your dining programs will be extra impactful to the people you serve. Try some of these ideas to elevate the holiday experience through your dining program: • If your community is feeding residents in the dining room, give every resident the opportunity to eat their festive meals with others. Encourage those that have been eating in their rooms to get out with others if able. • Ask each resident what foods they cooked for the holiday in years past and include as many of those foods into the menu as possible throughout the season. • Play holiday music or invite musicians to share their talents in the dining room or hallways. • Host a resident carol sing-along in the hallway with appropriate social distancing. • Use holiday-themed menu templates to make decorative printed menus and meal signage. • Collect favorite cookie recipes from residents and staff
• Provide holiday-themed spirit lifters with room-delivered meals. Including things such as holiday word searches, games, notes of encouragement or simple ornaments residents can make can help make the holiday season special. • I nvite residents to make garland with cranberries and popcorn to decorate the community or their room if they are able, or encourage them to help decorate a tree for the community or their own tree for their room. •P lan a day where you prepare two fancy holiday menus with high-end items like steak and shrimp. Residents can pick which meal they receive. •O ffer a carving station in the dining room that features your chef carving turkey, roast beef or ham. ■
and bake them off. Offer cookies and coffee, cocoa and/or eggnog. • Although we need to keep centerpieces off the tabletops for infection control, take care to decorate the dining room and community with the sights and colors of the season as much as possible. Use holiday-themed placemats, table linens, etc. to add color and warmth. • Prep your staff that are delivering meals to rooms with questions they can ask to engage a resident in holiday conversation. Make sure your staff understand that intentional conversation is essential. Have staff take those moments each day when delivering food to focus time and attention on the residents. • Offer holiday beverages on the hydration cart, such as punch, eggnog, cider, hot cocoa and flavored syrups and creamers for coffee. Include garnish options like finely-crushed candy canes, chopped Andes mints, whipped topping or cinnamon when appropriate.
Mary Sell MPA RDN, LD Martin Bros. Menu Services Manager
Treat Your Residents to Elegant Holiday Dining
Seasons Greetings Linen-Like Natural® Printed Dinner Napkin, 1/8 fold (358882 – 4/75 ct)
Senior Living Menu Templates Click here to enter text B r e a k f a s t
Sunday
Monday
Tuesday
Wednesday
Thursday
Click here to enter text
Click here to enter text
Click here to enter text
Click here to enter text
Click here to enter text
Friday
Saturday
Click here to enter text
Click here to enter text
Insert header here… Insert Menu Items Here…
Click here to enter text
Click here to enter text
Click here to enter text
Click here to enter text
Click here to enter text
Click here to enter text
Click here to enter text
L u n c h
D i n n e r
Click here to enter text
Click here to enter text
Click here to enter text
Click here to enter text
Click here to enter text
Click here to enter text
Click here to enter text
here… Insert logo
Our downloadable menu designs allow you to type your menu into a colorful, seasonally-designed template to print and post for your residents and staff. All menu themes are offered in a “Week-At-A-Glance” format for displaying all meals for a week or a daily-use “Always Available” format in several sizes.
CLICK HERE TO GET MENU TEMPLATES
Ask your Martin Bros. representative about more options – from seasonal placemats to New Years Kits!
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Senior Living
Room Service Meal Delivery How To Effectively And Safely Serve Senior Living Customers Many senior living operators agree that noncommunal dining will continue for the foreseeable future. Even as communal dining opens with restrictions, some residents are continuing to request room service meal delivery. Several communities have shared creative ideas and solutions for establishing a room service program.
SAFETY
A room service program must have safety measures in place and be continuously monitored to ensure compliance. Here are some general guidelines to consider when establishing your program: • Procedures to limit the number of food delivery personnel to residents with coronavirus (COVID-19) in isolation. • Procedures for an isolation tray and universal precautions for all disposables. • Proper handwashing prior to meal service. • Sanitizing hands in between trays and after exiting room. • Heated / chilled mobile cart service to maintain food temperatures. • Properly organizing trays by room order for timely meal delivery. • Covering all food during transportation. • No cross contamination of soiled and clean trays. • Proper personal hygiene of all food service workers. • Sanitizing all food service equipment prior to and after meal service.
DINING ENHANCEMENT
The risks of isolation, depression and anxiety that coronavirus brings to our senior living residents are concerns that all disciplines need to address collectively. How can dining continue to be a highlight in senior living communities?
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• Try mobile cart service, which allows for on-demand customizations in portions and choice options for residents. From the cart, the feature of the day can be offered as well as soups and a selection of vegetables and side dishes. Add a fun theme or offering like a picnic, happy hour or ice cream cart. • Include personal touches virtually from the kitchen staff: Daily crossword puzzle, quote of the day, videos, special notes, etc. • Consider mobile action stations, such as an ice cream sundae bar. • Pay attention to plate presentation. Food should always look appealing to the customer. Consider aesthetics especially when meal service has changed to disposable containers. • Offer grab-and-go options to expand offerings. Residents may choose to forego the featured meal and choose from a grab-and-go menu that can be delivered upon request. • Provide customer service training for those serving meals. Deliver food with a smile (even through a mask) and consider little extra notes or add-ons to brighten their day. • Train to help foodservice servers identify potential nutrition risk triggers: What to look for, what to report or what to offer. • Make sure resident is set up to enjoy the meal. Hands washed, seated properly, explain the meal features, assist with opening/ offering condiments and beverages.
• Consider what types of foods are being requested and accepted. We have learned that comfort foods are wellaccepted as well as softer foods and drinks. • Find products that are available and meet your changing meal service needs and customer preferences. • Get organized before delivering meals to the residents. Have a list of items that need to be on the cart for meal service, such as condiments, special requests, serving utensils, sanitizer, etc.
EQUIPMENT
The risks of isolation, depression and anxiety that coronavirus brings to our senior living residents are concerns that all disciplines need to address collectively.
QUALITY
It may be time to evaluate the appropriateness of menu offerings for current resident requests as well as the ability to transport with a room service model. • Implement a quality assurance audit to evaluate the food temperatures of room-delivered meals. • Evaluate the quality of food items being held and transported to room service. You may need to replace items on your menu, for example: How do French fries or waffles hold up with room service? Is there another product or service option that would improve the quality?
• Evaluate equipment needed to safely serve meals in rooms to your customers. If you cannot keep food hot from kitchen to service, consider the options of insulated carts, mobile steam tables or heated dinnerware. • Make sure you have enough carts to accommodate service spread throughout the building. • Enhance the dining or offer other choices like a soup kettle, flavored coffees, take-out bistros, etc. • Anticipate what equipment you may need to consider and budget for upcoming year. • Use cold pans to keep cold food and beverages cold during room service delivery. • Consider re-purposing a tackle box for a portable condiment caddy to accompany room service carts.
Senior living dining programs need to be flexible and adapt to the changing situations now and in the time to come. Room service can be a pleasant way to offer meal delivery that keeps residents and staff safe and resident satisfaction high. ■
Christy Edwards RDN, CD Martin Bros. Wisconsin Marketing Dietitian
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Culinary Concepts
Double Down on Effective Takeout Packaging
20 | ISSUE SIX 2020 | dish!
Brought To You By
W
hile it’s uncertain whether takeout and delivery in the wake of COVID-19 will reach its previous levels, customers are adjusting to their new normal and are still looking to order from their favorite restaurants. Operators must find ways to enhance the takeout and delivery experience of consumers while they’re limited to off-premise dining. For that reason, packaging is becoming an increasingly important detail that can make or break a patron’s experience. Food safety is a high priority to them, and operators can take steps to alleviate concerns by implementing tamper-proof packaging, as nearly 30% of consumers say their biggest worry is how food is packaged. In addition to reassuring customers that their orders are safe and protected, welldesigned packaging can keep food from changing temperature or becoming soggy or messy. Sogginess caused by condensation within the container is an issue that foods – particularly French fries – face. Staff at Idaho-headquartered Lamb Weston combated this challenge by conceiving Crispy on Delivery, a fry cup container with venting technology. The packaging is made of virgin food-grade paperboard with air vents along the bottom half of the cup. Whereas the allure of conventional fries usually decreases after five minutes, these Crispy on Delivery fries maintain their freshness for roughly half an hour. Pizza boxes are getting a makeover too; Apple patented a circular box with holes on top for moisture to pass through, and GreenBox offers environmentally conscious boxes that double as plates and storage for leftover slices. Another way to ensure that orders arrive exactly as intended is to compartmentalize ingredients. Separating cold ingredients from hot ingredients helps maintain the
food’s proper temperatures. This is especially relevant as we approach warmer months when there may be higher demand for cold or frozen options. Joseph Mahon, owner of Californiabased restaurant Burger Parlor, created a special container for his burgers. This FuzionBox features a middle divider, which keeps the bun and toppings apart from the patty, preventing a soggy burger. Sealable bags and takeout cartons that won’t spill are great for liquids such as dressings and sauces. Splitting up these components can also reduce the risk of cross-contamination, which is important for customers with allergies or dietary requirements. Choosing the best container for an operation starts with a preference of material, and each type has its advantages and disadvantages. Styrofoam excels in keeping hot and cold foods at their respective temperatures. Plastic is strong and can prevent its contents from leaking. Cardboard is biodegradable, but it’s not ideal for wet ingredients, nor does it keep food insulated. Some consumers are concerned about the environmental or health impact of using Styrofoam or other types of plastic. As a result, options manufactured from recycled materials are emerging. Forward-thinking designs – for instance, the biodegradable, Styrofoam replacement Nanowood – signal a future of new packaging concepts. A thorough off-premise strategy is a chance to extend a brand while reassuring customers about the safety and quality of their orders. The type of packaging used, how well the food travels and its security upon arrival are all reflections of an operation. A smooth delivery can not only boost offpremise orders but also provide patrons with the same level of service they would receive if dining in. ■
Operators can take steps to alleviate concerns by implementing tamper-proof packaging, as nearly 30% of consumers say their biggest worry is how food is packaged.
SOURCES 6 ways to ensure food quality and safety with delivery orders, Restaurant Business, April 2019. Ament, Rachel. Packaging Our Future: Four Product Packaging Designs That Won’t Hurt The Earth, Medium, April 2018. Deliver on summer LTOs with innovative packaging, Restaurant Business, June 2019. Hands off Report, Datassential, 2020. Lalley, Heather. Which restaurants have the best takeout packaging?, Restaurant Business, February 2019. Lamb Weston packaging delivers hot and crispy french fries, Packaging Digest, April 2018. Luna, Nancy. Helping burgers go the distance, Nation’s Restaurant News, April 2019. Lundin, Katie. Food Packaging Design Tips, and Why it Matters, Food Newsfeed, December 2018. That one time Apple patented a pizza box, The Guardian, May 2017.
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Featured rebates
$5 Off Per Case!
Seasonal Pies & Cheesecakes Rebate Maximum total rebate $500. Offer valid through 12/31/2020.
$5 Off Per Case!
Individually Wrapped Mini Cheesecakes (24/3.25 oz) Plain (965075) | Strawberry (965085) Salted Caramel Truffle (965095) Up to $500! Offer valid through 12/31/2020.
$5 Off Per Case!
Up To $8 Off Per Case!
Power Bites™
Gold Medal Mixes Rebate
(911368 – 2/5 lb)
Maximum total rebate $160.
Convenient, fully cooked, just heat-and-eat sausage, egg, cheese and potato finger food in a portable, pop-in-your-mouth nugget. The perfect grab-and-go breakfast, or a satisfying snack whenever a protein lift is needed.
Offer valid through 3/31/2021.
Minimum total rebate $20. Maximum total rebate $250. Offer valid through 12/31/2020.
22 | ISSUE SIX 2020 | dish!
Ask your Martin Bros. representative for more information about these and other rebates tracked by Martin Bros.
e lb. Averag $13.99 per h ox Weig t 2.25 lbs. B
$26.99
RUSHING WATERS FISHERIES Fresh refrigerated with a 26 day shelf life from pack date This 2# box contains 3 flavors of smoked salmon. Peppered, traditional and Cajun Ideal for holiday parties, retail or as gifts
370876 | 1/2 LB | Smoked Salmon Gift Box 381646 | 6/6 OZ | Smoked Salmon Spread Place orders on 11-4 to be into the warehouse 11-13 Place orders on 11-25 to be into the warehouse 12-4 Place orders on 12-9 to be into the warehouse 12-18
As restaurant owners and operators reopen their dining rooms to guests, some operational shifts may be necessary. Stricter safety measures, menu retooling, staff retraining – no matter what challenge your business is facing, we want you to know that you don’t have to do it alone. We’re here for you, with tools and ideas to help you not only get back to doing what you love but doing it better than ever. • Restaurant Reopening Guide • New IGTV series created just for operators called Rebuilding Your Restaurant Biz. Hosted by Head of McCain® Culinary North America, Chef Brooke Brantley, every episode is chock-full of practical advice, ideas and creative tips for coming back stronger. • Sponsor of Restaurants Rise, an educational content hub for owners and operators. • More safety tips, reopening ideas and insights from industry professionals available on the blog. DOWNLOAD YOUR FREE GUIDE NOW!
A REOPENING
GUIDE FOR RES
TAURANTS
Ideas, advi ce and insp iration for opening their foodservice doors after professionals COVID-19 closure.
2020-21 GIFT BOX PROGRAM Please Allow a Minimum of 2 Weeks to Produce | All Gift Boxes are Frozen
318290 Specialty Gift Box $25.99 (4) 8 oz Bone-in Pork Chops| (2) 6 oz Choice Fillet of Sirloin Steaks (4) 8 oz RL Chuck Blend Burgers 310471 Market Grill Box $25.99 (4) 8 oz Bone-In Pork Chops (2) 6 oz Choice Fillet of Sirloin Steaks 318150 Rancher’s Legacy Combo Box $28.99 (4) 8 oz Bone-In Pork Chops (4) 4/1 Rancher’s Legacy Italian Sausage (4) 6 oz Choice Fillet of Sirloin Steaks 316550 Rancher’s Tailgate Box $29.99 (4) 8 oz RL Chuck Blend Burgers (4) 4/1 Rancher’s Legacy Italian Sausage (4) 6 oz Choice Fillet of Sirloin Steaks 319310 Meat Aficionado Box $65.99 (2) 10 oz Choice Center Cut NY Striploin Steaks (2) 10 oz Choice Lipon Ribeyes (2) 8 oz Choice Sirloin Steaks
This holiday gift box includes:
1lb of summer sausage, 1/2 moon Colby jack cheese, a sleeve of Ritz crackers, a jar of hot bacon pepper jam and a bag of caramel corn. Orders will be placed as a Special order, orders are due on Friday November 27th that will be delivered into the warehouse on Wednesday December 9th. Items ordered will go out on your next scheduled delivery.
909946 | Holiday Gift Box | 1/1 ct
$29.99 24 | ISSUE SIX 2020 | dish!
Hormel
Honey Bourbon Glazed Ham Click here to get the recipe!
for the
Holidays CURE 81® HARDWOOD SMOKED HAM (931250 – 4/8-9 lb) Whole muscle natural juice ham that’s naturally hardwood smoked and exceptionally lean.
HOLIDAY MEAL TO-GO CONTAINERS WHITE HALF SIZE PAN CORRUGATED CATERING BOX (90650145 - 1/50 ct) DESCRIPTION: Sturdy, angled design helps with stacking. Insulates food during delivery. Vents provide breathability for food integrity. Easily transport prepared food in foil pans.
LARGE PLASTIC CONTAINER (357947 - 60/12X10 in) PLASTIC LID (357948 - 60/12x10 in)
13 Inch X 10.87 Inch X 3 Inch Pan Not Included
WHITE FULL SIZE PAN CORRUGATED CATERING BOX (90649232 - 1/50 ct)
OBLONG FOIL PAN WITH LID (357637 - 250/2.25 in)
21 Inch X 13 Inch x 3 Inch
DESCRIPTION: Sturdy, angled design allows for secure transport and helps maintain food integrity during delivery and beyond. Easily transport prepared food in foil pans. Fits 1 standard full steam pan, 2 standard half steam pans or 3 standard 1/3 steam pans. Vents provide breathability for food integrity.
Pan Not Included
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EVENTS, EDUCATION & More WEBINARS Nov
18
Multigeneration Approach to Employee Engagement
Dec
16
Today’s workforce is made up of four to five generations and they all work differently! Learn how to get them talking to one another and working with one another instead of arguing over who has a better work ethic.
What Has Your Diet Manual Done For You Lately? When was the last time you reviewed your diet manual? Does it contain the diets that are being prescribed in your healthcare community? Join us as we look at prescribed diet trends plus take a sneak peek at the new Simplified Diet Manual.
Audience: Everyone
Audience: Senior Living
EVENTS
RESTAURANT / EDUCATION: MONDAY, NOVEMBER 9 Tips for Delivery & To-Go New & On-Trend Items
Labor Savings Ideas Seminars from Industry Experts & Operators
SENIOR LIVING / HEALTHCARE: THURSDAY, NOVEMBER 12 CEU Education Trends & Insights for the Industry
Labor Savings Ideas New & Featured Items
Register and find more info at info.martinbros.com/events Most Martin Bros. webinars and events are FREE and can earn you CEUs.