Dish! - 2014 Issue 3

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FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2014 • ISSUE 3

T S A F K B RE A

H C N U BR T

E F F U B

SIMPLY SAVING

5 WAYS TO SAVE YOUR FACILITY MONEY

BENEFITS OF MOBILE HOW GADGETS BOOST EFFICIENCY

Only We Deliver

THE BRANDS YOU TRUST

FOR INNOVATION

soups

DIP SAUCE

Creamy Spinach & Artichoke

SOUP

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Soup, Sauce or Dip Three Great Uses. One Unique Product.

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Creamy Spinach & Artichoke (950920 – 4/4 lb) Cheesy Chicken Tortilla (940640 – 4/4 lb) Chicken Tortilla (90350331 – 4/4 lb) Caribbean Jerk Chicken (90376885 – 4/4 lb) Steak & Black Bean (943460 – 4/4 lb) Tomato Basil (948710 – 4/4 lb)

New, On-Trend Global Flavor

Southwest Style Roasted Tomato

Soup is a great category to feature some of the world cuisine flavors customers are seeking. In fact, 57% of frequent soup consumers say they would like to see more ethnic soups offered.1

Pork Chile Verde (951970 – 4/4 lb) Southwest Style Roasted Tomato (951960 – 4/4 lb) Mediterranean White Bean (951950 – 4/4 lb) Baja Chicken Enchilada (946350 – 4/8 lb) Minestrone (943240 – 4/4 lb; 946290 – 4/8 lb) Tomato Basil Ravioletti (943730 – 4/8 lb) Parmesan Kale & Seared Italian Sausage (951490 – 4/4 lb) Creamy Chicken & Tortellini with Spinach (948700 – 4/4 lb) Southwest Style Chicken Chili (950340 – 4/4 lb) Sancocho Beef Vegetable (951520 – 4/4 lb) 1

Technomic “Soup Consumer Trend Report 2009”

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Tools For Your Business: MyHeinzMenu.com Use this tool to help optimize your soup menu and increase your profits!

MARTIN BROS. DISTRIBUTING

The 3 B’s!

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CULINARY CONCEPTS Breakfast, Brunch & Buffet

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Holidays are historically big days for restaurants.

In fact, Mother’s Day is typically the busiest day of the year. Take advantage of this fact. Plan ahead to create and promote specials. Breakfasts, brunches and buffets are the three most popular choices. For healthcare facilities, it’s a great time to expand on your guest meals program for revenue. Convenience options such as takeout and to-go programs for center of the plate, sides and desserts are also great ideas for any foodservice operation.

Krystle Kettman MANAGING EDITOR

1 INGREDIENT 3 WAYS Farmland Steamship Leg of Pork DIRECTOR OF MARKETING & MERCHANDISING Diane Chandler

10 CONVENIENCE

Breakfast: Making Your Mark

MERCHANDISING MANAGER Jennifer Meinders MARKETING MANAGER Sara Kies

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HOT DISH!

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HEALTH & WELLNESS

Trusted Brand Highlights

Farmland Leg of Pork

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Benefits of Egg Pasteurization

VENDOR MARKETING COORDINATOR Krystle Kettman CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Rod Stewart, Natalea Koehn, Roxanne Hassman

17 SENIOR LIVING

DIETITIANS Julie Halfpop, Chris Timmons, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow

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C-STORE & RETAIL SPECIALISTS Ken Stoner, Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace, Patrick Mann

Breakfast Buffets & Simply Saving

SCHOOLS Breakfast Start to Finish business buzz

22 BUSINESS BUZZ

Egg Pasteurization

How Gadgets Boost Efficiency

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

24 MEDICAL SUPPLIES 25

MEDICAL SUPPLIES SPECIALISTS Tim Glenn, Erika Kramer, Deb Elings, Tom Jordan, Lynn Meyers, Becky Eighmey

Revolution for Malnourished Skin

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

DISPOSABLES

GRAPHIC DESIGNERS Jeff Sadler, Allyn Slack, Rob Swiatly, Billy Patton, Sara Kies, Angie Dark

Microwave Convenience

& SUPPLIES 26 EQUIPMENT

Gadget Efficiencies

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PHOTOGRAPHY Billy Patton, Rob Swiatly INTERACTIVE DESIGN SPECIALIST Bill Pendry

BU F , H C N U , BR T S A F K B RE A

FET

General Mills Gold Medal Yellow Cake Mix Just-add-water preparation saves time and labor.

(402140 – 6/5 lb)

Scott Fadden

Martin Bros. operations Consultant After a long, harsh winter, it’s finally time to think Spring!

Easter and Mother’s Day are right around the corner.

Remember that Mother’s Day is usually the busiest day of the year for restaurants! You can profit by offering a Breakfast or Brunch Special, and you might think about capitalizing on to-go options. Check out Sara Lee’s Desserts To Go program at saraleefoodservice.com!

For Easter, a Dinner Buffet complete with a bread basket and special center of the plate feature would work very well.

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CINNAMON PECAN COFFEE CAKE PROFIT POTENTIAL

CAKE INGREDIENTS 1 box General Mills Gold Medal Yellow Cake Mix (402140) As needed-Smuckers Douwe Egberts Coffee, brewed, cooled 1 Tbsp McCormick Ground Cinnamon (472248; 472251) 2 tsp McCormick Ground Nutmeg (472391) 1-1/2 cups Azar Fancy Large Pecan Pieces (462068), chopped

Cake Mix Coffee Cinnamon Nutmeg Pecans Brown Sugar Caramel

TOPPING INGREDIENTS 4 cups Brown Sugar 3 Tbsp McCormick Ground Cinnamon (472248; 472251) 2 cups Azar Fancy Large Pecan Pieces (462068), chopped

Total 60 Portion Cost

PREPARATION & COOKING – Prepare cake according to manufacturer directions, replacing water with coffee. Mix in cinnamon, nutmeg and pecans. Mix topping ingredients together in separate bowl. Pour cake batter into prepared pan(s), sprinkle with topping and bake according to manufacturer directions.

Finish with Lyons Caramel Designer Dessert Sauce (771360).

12.26 .10 .56 .22 10.78 1.42 .25 $25.59

SELL AT $2.49

POTENTIAL PROFIT* $2.06

*Potential profits are based on average prices and serving sizes.

CULINARY CONCEPTS

Bavarian-Filled Donut Ready-to-finish.

APPLE CINNAMON OMELET INGREDIENTS 1 each Omelet (Fresh-Made or Sunny Fresh Skillet – 974928) 2 oz Simplot RoastWorks Fuji Apples (999370) PREPARATION & COOKING – Make or thaw omelet, stuff with thawed apples and heat. Top with one slice cooked and diced Hormel Old Smokehouse Pecanwood Bacon (932540). Serve with a side of Lamb Weston Hashbrowns (960310) and Jimmy Dean Fully Cooked Skinless Maple Sausage Links (914448).

(985220 – 96/3.25 oz)

PROFIT POTENTIAL Omelet Apples Bacon Hashbrowns Sausage Total Cost

.75 .32 .34 .54 .36

Blueberry Scone Dough Square dough that can be cut into various shapes and sizes.

(987658 – 40/10 oz)

$2.31

SELL AT $8.95

POTENTIAL PROFIT* $6.64

Skillet Omelet Crafted to perfection from farm-fresh, pasteurized eggs.

Great for customizing with your own fillings.

(974928 – 48/3 oz)

Fully Cooked Skinless Maple Sausage Links Pork sausage with added maple syrup for delicious flavor.

(914448 – 200/.8 oz)

Old Smokehouse Pecanwood Bacon – 13/17 ct Premium, center-cut bacon smoked with 100% pecanwood for fullbodied, slightly sweet flavor.

(932540 – 2/10 lb)

RoastWorks Fuji Apples Fuji apples roasted with cinnamon and brown sugar.

Deep, rich caramelized color for great plate appeal.

(999370 – 6/2.5 lb)

Hashbrowns Each shred is individually frozen for excellent flavor, texture and eye appeal. Just-cut quality with labor-saving convenience.

(960310 – 6/3 lb)

*Potential profits are based on average prices and serving sizes.

2014 ISSUE 3

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CULINARY CONCEPTS

LOBSTER CAKE BREAKFAST SANDWICH INGREDIENTS 1 each King & Prince Gourmet Lobster & Seafood Cake – 3 oz (927420) 1 each Rotella’s Brioche Bun – 4 in (998370) 1 each Egg (Fresh-Made or Sunny Fresh G2 Fried Egg Patty – 975320) 2 oz Custom Culinary Whisk & Serve Hollandaise Sauce Mix (501800), prepared PREPARATION & COOKING – Slack out crab cake, press with your hands to make a patty and pan fry until browned; flip and continue to cook until done. Serve on bun topped with an egg and Hollandaise sauce.

PROFIT POTENTIAL Lobster & Seafood Cake Bun Egg Hollandaise Side Total Cost

1.31 .45 .36 .20 .42 $2.74

SELL AT $8.95

POTENTIAL PROFIT* $6.21

A ALSO EA ID GREAT ENT! FOR L

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*Potential profits are based on average prices and serving sizes.

CULINARY CONCEPTS

G2 Fried Egg Patty The look and taste of a shell egg without the labor and mess.

(975320 – 245/1.5 oz)

BREAKFAST STRATA Brioche Bun – 4 in A rich and tender bun.

(998370 – 6/8 ct)

Whisk & Serve Hollandaise Sauce Mix Simply add water.

(501800 – 4/38 oz)

INGREDIENTS 2-1/2 lb Basic American Golden Grill Premium Hashbrowns (603050) 2 cups Farmland Diced Ham (915190) 2 cups C.H. Robinson Spinach (361170) 1 cup Norpac Flav-R-Pac Broccoli Cuts (963060; 962150), thawed 1/2 cup Bix Diced Tomatoes (380248) 2 cups Shredded Cheddar Cheese 2 qt Sunny Fresh Liquid Eggs (975098; 975219) 1-1/2 qt Milk 1/3 cup Flour PREPARATION & COOKING – Hydrate hashbrowns according to manufacturer directions. Spray full size hotel pan with coating. Spread hashbrowns evenly across bottom of pan. Layer ham, spinach, broccoli, tomatoes and cheese on top. In mixing bowl, combine eggs, milk and flour; pour over layered ingredients. Bake in 350°F oven for one hour or until center is set, covering for first 45 minutes.

PROFIT POTENTIAL Hashbrowns Ham Spinach Broccoli Tomatoes Cheese Eggs Milk Flour Sides Total 24 Portion Cost

2.05 3.02 .53 .38 .58 3.28 6.40 1.50 .14 30.72 $48.60

SELL AT $6.99

POTENTIAL PROFIT* $4.96

Gourmet Lobster & Seafood Cake – 3 oz A proprietary blend of lobster and surimi seafood for a truly authentic flavor and texture. Crafted with a back-of-the-house look.

(927420 – 4/2.5 lb)

Basic American Golden Grill Premium Hashbrowns Holds the ACF Seal of Approval for scratch-like taste and texture.

Packaged in a carton designed for the quick, 10 minute refresh step in preparation. Grills three times faster than frozen with less shrink.

Dry storage alleviates freezer space and spoilage.

(603050 – 6/40.5 oz) *Potential profits are based on average prices and serving sizes.

2014 ISSUE 3

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CULINARY CONCEPTS

ASSORTED PETIT PAIN

(994200 – 150/2 oz)

Assortment of dinner rolls with light, crusty exterior and soft interior texture. Varieties are French, European Grain and Onion Dill. Par-baked.

PILLSBURY BAKED CURVED SLICED CROISSANT (987458 – 96/1.5 oz) Sweet dairy flavor with buttery notes. Flaky and tender.

NAAN

(903370 – 48/3.5 oz)

8 inch. Round. Pictured sliced and deep fried.

HONEY WALNUT CREAM CHEESE CHIPOTLE BUTTER 1 lb Butter 2 oz Heinz Chipotle Pepper Flavor Infusion (582180 – 15/2 oz) Bring butter to room temperature.

Mix both ingredients in a bowl.

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3 lb Cream Cheese 1-1/2 cups Honey 1 cup Azar Walnut Halves & Pieces (462080), chopped 2 Tbsp Powdered Sugar Bring cream cheese to room temperature. Blend all ingredients in a mixer.

CULINARY CONCEPTS

CITRUS BUTTER 1 lb Butter 1 Tbsp Lime, zest 1 Tbsp Lemon, zest 1 Tbsp Orange, zest 2 Tbsp Powdered Sugar Bring butter to room temperature. Mix all ingredients in a bowl. Lay out a piece of plastic wrap, spread butter across, make into a log, twist ends and chill for at least 2 hours.

GARLIC HERB BUTTER 1 lb Butter 2 oz Heinz Garlic & Herb Flavor Infusion (582160 – 15/2 oz) Bring butter to room temperature.

Mix both ingredients in a bowl.

RASPBERRY GINGER BUTTER 1 lb Butter 1/2 cup Raspberry Preserves 1 Tbsp Wholesale Ginger (391014), minced 2 Tbsp Powdered Sugar Bring butter to room temperature. Mix all ingredients in a bowl. Lay out a piece of plastic wrap, spread butter across, make into a log, twist ends and chill for at least 2 hours.

2014 ISSUE 3

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1 I N G R E D I E N T • 3 WAYS

ingredient ways

1 Carving Station

Steamship Leg Of Pork (910280 – 1/20 lb)

Vacuum packed and deep basted with a 12% solution.

Roast/braise/slow cook from raw state.

Steamship Leg Of Pork offers such a unique and distinctive center of the plate presentation that it makes a great item to serve on a buffet carving station. It will set you apart from other buffets and give you an awesome display for your customers’ dining experience. It provides a WOW factor or classier look without the high dollar cost. Also great for happy hour specials, catered events and more!

Sim plify YOUR ORDERING AND INVENTORY BY TAKING ONE PRODUCT AND UTILIZING IT THROUGHOUT YOUR MENU.

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*Potential profits are based on average prices and serving sizes.

ic Herb, & Horseradish Dijon

1 I N G R E D I E N T • 3 WAYS

 

    

SELL AT $7.95 POTENTIAL PROFIT PER PLATE*  

Muenster & Pork Sub 

Serves: 1 5 oz 2 slices 1 each 2 oz

$5.45

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 

Pork Cheese Bun Sauce Lettuce/tomato Fries Total Cost

Steamship Leg Of Pork Meat (910280) Muenster Cheese (909070) Hoagie Bun Heinz Horseradish Dijon Flavor Infusion (582170), prepared according to manufacturer directions

Pork with Chipotle Pepper Pineapple Sauce

New Items

.80 .36 .49 .15 .28 .42 $2.50

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Serves: 1

HeinzPork Flavor Infusions – Chipotle Pepper, Garlic Herb, & Horseradish Dijon 6 oz Steamship Leg Of Pork Meat (910280) 

 Chipotle Pepper Pineapple Sauce 

2 oz

Heinz Chipotle Pepper Flavor Infusion (582180)

 1 pint Leahy IFP Carbotrol Crushed Pineapple (571480)   Mix flavor infusion and pineapple. Serve over pork.   

SELL AT $8.95

POTENTIAL PROFIT* $6.69    

   

Pork Sauce Sides Total Cost

*Potential profits are based on average prices and serving sizes.

   

.96 .30 1.00 $2.26

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2014 2014 VOLUME ISSUE 3 1

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3 CONVENIENCE

WAYSto make YOUR MARKwith

BREAKFAST

FEATURED PRODUCTS Schwan’s NEW Sausage, Bacon, Egg & Cheese Wrapster (79194)

Schwan’s Beacon Street Café Whole Grain Sausage, Egg & Cheese Breakfast Sliders – 2/IW (999500 – 144/1.27 oz)

McCain Early Risers Hot Handheld Breakfast – 3.25 oz (960480 – 4/3.75 lb)

Rich’s Cinnamon UBR (Ultimate Breakfast Round) (992460 – 140/2.5 oz dough; 997310 – 240/1.5 oz dough; 992478 – 126/2.2 oz baked IW)

Rich’s Fully Finished Assorted Cake Donuts – Plain, Powdered Sugar, Crunch, French Crullers (985020 – 104/1.6 oz)

Rich’s Homestyle Ring Donut (985150 – 84/2.1 oz)

Rich’s Homestyle Cinnamon Roll Dough (985580 – 120/2.5 oz; 985570 – 240/1.5 oz)

(402078 – 1/12 lb)

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Martin Bros.

C-Store & Retail Sales & Marketing Consultant

T

he importance of breakfast continues to gain momentum. Consumers and businesses alike recognize this fact. According to Technomic, “63 percent of consumers feel it is unhealthy to skip breakfast,” and “major foodservice brands have been looking for ways to capitalize on breakfast” and “get customers in the door in the morning.”1 Our fast-paced lifestyle doesn’t mean there is always time to sit down for a big, traditional breakfast. That’s why the convenience industry is well positioned to be a top player in the fast-paced morning lifestyle. Moderate to good inside foot traffic locations can realize margins of 50% and better on such inside fare as bakery items and breakfast sandwiches, pizzas, burritos and more. But, is your store well positioned to be one of those players?

There are three keys to gaining meaningful profit during the breakfast daypart.

1 2 3

First and foremost is getting foot traffic. You can’t feed people you don’t have coming through the door. Think outdoor signage such as track lettering, pump toppers, banners and window clings.

Another key is good in-store imaging to lead consumers to the breakfast products they need and want. Freshmade products will outsell generic-looking, pre-wrapped options in most situations…but only if prepared well, priced competitively and sharply packaged. Display them in a warmer near the checkout area, and you should realize good success and profit.

Finally, coffee is a morning staple in the lives of many American consumers…and so it should be an important part of your morning offerings. According to Technomic, “64 percent of consumers drink coffee at breakfast.”1 And so, a nicely-imaged and stocked coffee sales area can create big profits. In addition, bundling coffee with a hot breakfast item or donut for a set price ensures a higher ring and profit margin.

Technomic. (2014). Technomic’s Breakfast Report Highlights Opportunities to Drive Traffic [Press release]. Retrieved from https://www.technomic.com/ Pressroom/Releases/dynRelease_Detail.php?rUID=269.

1

Rich’s Vanilla Heat ‘N Ice Icing

BONNIE DAVIS

DARE TO BE

DIFFERENT Martin Bros. is excited to launch Dish!Blog – an online educational resource brought to you by our team of foodservice experts who know your business best.

Dish!Blog will help you stand-out amongst YOUR competitors by educating you on facts, experiences and opinions you can use to build your business. Get educated on the hottest products, the most efficient recipes and the latest trends in your industry from the convenience of your computer, tablet or mobile phone.

Be extraordinary. http://blog.martinsnet.com

HOTDISH!

SAVING WITH

FROZEN

Did you know that as much as 57% of a fresh vegetable is discarded when prepped?

And did you know that frozen vegetables “lock in” nutrients?

Frozen vegetables can be a great, quality cost and labor savings!

Trusted Brand Feature: Norpac Fresh Green Beans

Fresh Broccoli

Fresh Cauliflower

33% Waste

57% Waste

31% Waste

A Norpac Solution

A Norpac Solution

A Norpac Solution

Whole Green Beans

Broccoli Florets

Cauliflower Florets

(962460 – 12/1.75 lb)

(962190 – 12/2 lb)

(963250 – 1/20 lb)

Fresh Peas

NEWitems

15% Waste

Indulge your customers with the taste of farm-fresh products coated in signature Dipt’n Dusted® coating.

A Norpac Solution

Sugar Snap Peas (962280 – 12/2 lb)

Fresh Carrots

30% Waste

Crisp Apple Slices (927520 – 6/2 lb)

Coconut Breaded Pineapple Bites

Bella Mushrooms (927530 – 6/2 lb)

(927510 – 6/2 lb)

A Norpac Solution

Crinkle Cut Carrots

(962260 – 12/2 lb; 963210 – 1/20 lb)

Zucchini Fries (927540 – 6/2 lb)

Sweet & Spicy Pickle Chips (927550 – 4/2.5 lb)

12

Light Ranch Dip Cup (582210 – 100/.75 oz)

HOTDISH!

PRODUCTrebates Martin Bros. tracks rebates and more for you. For a complete list and extended information on tracked rebates, go to www.MartinsMart.com and click on “Coupons” under “Products”.

Save up to $100

Save up to $600

Save up to $10/case

Sweet Potatoes Rebate

Seasonal Favorites Rebate

New Products Rebate

$10 per case.

$2 per case (on more than 70 items).

Maximum total rebate $100.

Offer valid 7/1/2013 - 6/30/2014.

Offer valid 1/1/2014 - 6/30/2014.

Offer valid 1/1/2014 - 6/30/2014.

Save up to $100

Save up to $600

Save up to $250

Hot Dogs Rebate

Sausage Rebate

$2 per case.

$2 per case.

Offer valid 1/1/2014 - 6/30/2014.

Offer valid 1/1/2014 - 6/30/2014.

Offer valid 1/1/2014 - 6/30/2014.

One case - up to $50

Save up to $50

Save up to $100

Urine Remover (019980 – 9/32 oz) Rebate

Steak-EZE BreakAway Corned Beef (911850 - 48/4 oz) Rebate

Waffle Breaded Chicken (978480 – 2/5 lb) Rebate

$5 per case.

Escalon Tomatoes Rebate

$2.50 per case. invoice(s).

$1.00 per case.

Offer valid 2/9/2014 - 3/31/2014.

Customer must supply invoice(s).

Offer valid 4/29/2013 - 4/27/2014.

Save $5/case

Save $5/case

Score More Sales Serve It Spicy Rebate

Timeless Recipe Fried Chicken Rebate

Red Label Select Cut Homestyle Breaded Boneless Wings (998380)

Fully Cooked ProPortion Cut Fried Chicken (977550)

Maximum total rebate $250.

Offer valid 10/1/2013 - 3/31/2014.

Maximum total rebate $500.

Offer valid 10/1/2013 - 3/31/2014.

Save up to $100

Save $5/case

Save up to $250

Steak-EZE Rebate

Cereals Rebate

Spring Rebate

$10 per case.

Maximum total rebate $100.

$2 per case.

Offer valid 11/25/2013 - 4/30/2014.

Save up to $500 Favorite Cheesecakes & Desserts Rebate $5 per case.

Offer valid 1/2/2014 - 3/31/2014.

Try Cuties Variety Pack (Chocolate Swirl, Caramel Flan, Pecan, Raspberry Macaroon) – 997710 – for Easter and Mothers’ Day!

Offer valid 1/1/2014 - 3/31/2014.

Customer must supply invoice(s).

Offer valid 1/1/2014 - 3/31/2014.

Offer not available to K-12 or C-Store operators.

Minimum total rebate $20.

Offer valid 2/24/2014 - 4/27/2014.

Buy 2, get 1 free

Save up to $300

Save up to $300

FPI The Ultimate Salmon Burger (927430) Rebate

Musselman’s Apple Sauce Rebate

Lucky Leaf Cheese Sauce Rebate

$4 per case. Minimum total cases 5.

$4 per case. Minimum total cases 5.

Offer valid 11/1/2013 - 3/31/2014.

Offer valid 1/1/2014 - 3/31/2014.

Offer valid 1/1/2014 - 3/31/2014.

Save up to $300

Up to 6 free cases

BizSaver Rebate

$20 off 1st case, $5 off/additional case

Minimum total cases 2.

Maximum total cases 100.

Offer valid 1/1/2014 - 3/31/2014.

Rebates for Lent Martin Bros. is tracking many rebates that would be great for the Lenten season!

Mix It Up Rebate

Offer valid 12/29/2013 - 3/29/2014.

• Kerry Golden Dipt Pre-Dip

RoastWorks BOGO Rebate Buy one case, get second one free.

Offer valid 2/16/2014 - 3/29/2014.

• High Liner Seafood Is Smarter Savings

• King & Prince Real Deal Gourmet Seafood Cakes

• High Liner Thank Cod! For Smarter Savings

• King & Prince Lent Rebate

• High Liner FPI The Ultimate Salmon Burger

• Trident Rebates 2014 ISSUE 3

13

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

THE

Benefits OF EGG

PA S T E U R I Z AT I O N Mary Sell, MPA, RD, LD, Martin Bros. Menu Production Manager

What is pasteurization?

According to our vendor partner National Pasteurized Eggs’ Davidson’s Safest Choice, pasteurization is “the use of heat to destroy bacteria and viruses.”

FEATURED PASTEURIZED PRODUCTS

Pasteurized Shell Eggs Large (380148 – 1/15 doz) Medium (380258 – 1/15 doz)

Liquid Egg Product with Citric Acid ESL Made from premium whole eggs and with critical extended shelf life (ESL) performance that can cut waste and improve profitability.

(975098 – 12/2 lb) (975219 – 2/20 lb)

Buttermilk Blend ESL This innovative egg blend has a delicious buttermilk flavor and extended shelf life (ESL) performance.

(975108 – 12/2 lb)

14

Q Is pasteurization safe?

A Q How are eggs pasteurized?

A

The methods used in pasteurization are safe and have been around for many years. Everyday items that are pasteurized include milk, cheese and juice.

At National Pasteurized Eggs, eggs are submerged in an all-natural water bath, where temperature zones are computer-controlled.

A combination of time and temperature heats the eggs in their shells to the exact temperature needed to destroy all bacteria, exceeding established food safety standards—without cooking the eggs.

Q Why choose pasteurization?

A

The egg pasteurization process eliminates the risk of salmonella bacteria as well as viruses (e.g. Avian influenza or “bird flu”)…yet it does not cook the egg, protecting the wholesome quality and farm-fresh flavor you enjoy.

Benefits of Pasteurized Liquid Eggs There’s no need to crack eggs.

Use in recipes where shell eggs are an ingredient (1 whole egg = 3 Tbsp liquid eggs).

Ideal for scrambled eggs and omelets.

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

#15128

RECIPE IDEAS

M

artin Bros.’ online menu management program is your instant tool for managing your menu. Use the following recipe names and numbers to search for these recipes in your Simply Menus account. Ask your Martin Bros. representative for more information.

#11597

EGG & HAM CHEESE CASSEROLE Serves: 48 – 2/12x20x2 in 50 slices 2 lb + 8 oz 3 lb 68 fl oz 3 qt 1 Tbsp + 1-1/2 tsp 1 tsp

Wheat Bread, Crust Removed, Cubed American or Cheddar Cheese, Shredded Ham, Diced Liquid Eggs, Pasteurized Milk, Reduced Fat Mustard Powder Black Pepper

1. Grease pans.

2. Layer bread, cheese and ham.

3. Mix eggs, milk, mustard powder and black pepper.

4. Pour liquid mixture over bread mixture.

5. Cover and refrigerate overnight.

6. Bake in conventional oven at 325°F for 1 hour or until set.

7. Cut each pan into 4x6 servings.

#13175

COUNTRY SWISS SPINACH QUICHE Serves: 48 – 8/8-9 in 46 oz 1-7/8 qt 8 each 2 lb 3 cups 1 lb + 4 oz

Condensed Cream of Celery Soup Liquid Eggs, Pasteurized Pie Shells, 9 in Swiss Cheese, Shredded Chopped Onion, Sautéed Spinach, Frozen, Thawed, Squeezed Dry

1. Grease pans.

2. In large bowl, combine soup and eggs.

Blend well with wire whip.

3. Cover each pie shell with cheese, onion and spinach.

4. Pour soup/egg mixture on top of each pie.

5. Bake in conventional oven at 350°F for 40 minutes or until set.

6. Cut each pan into 6 slices.

TUNA MACARONI SALAD Serves: 48 – 6 oz 2 lb 6 lb 2 cups 1 qt + 2 cups 4 lb 3 cups 1 cup 1 cup 2 Tbsp

Peas, Frozen Elbow Macaroni, Precooked Hard Cooked Eggs, Pasteurized, Chopped Slaw Dressing Tuna, Drained Cheese, Shredded Onion, Chopped Sweet Relish Dill Weed

1. Place frozen peas in colander and run cold water over to thaw.

Do not cook. Drain well.

2. Place macaroni in colander and run cold water over to thaw.

Drain well.

3. Combine all ingredients. Mix gently in a bowl.

4. Chill at 40°F or below for a minimum of 4 hours but preferably overnight for best flavor.

#15806

EGG SALAD CLUB SANDWICH Serves: 48 – 1 each 1 gal + 1-3/4 qt 2-7/8 cups 1-1/2 cups 1-1/2 tsp 1-1/2 tsp 48 slices 48 each 9-5/8 each 48 each

Hard Cooked Eggs, Pasteurized, Chopped Salad Dressing Sweet Relish Mustard Salt Bacon, Precooked Lettuce Leaves Tomatoes, 5 Slices/Tomato Buns or Croissants

1. Combine egg, dressing, relish, mustard and salt. Mix lightly.

2. Put #16 scoop on bottom half of bun/croissant.

Add one slice bacon (cut in half), one lettuce leaf and one slice tomato per sandwich. Top with other half of bun/croissant.

#16130

HASHBROWN CHICKEN STRATA Serves: 48 – 2/12x20x2 in 5 lb 3 lb 15 each 1 qt 128 fl oz 1 cup

Hashbrowns, Dehydrated Pulled Chicken, Precooked Green Onions, Chopped Cheese Cheese, Shredded Liquid Eggs, Pasteurized Parmesan Cheese

1. Grease pans.

2. Prepare hashbrowns according to manufacturer directions.

3. Layer hashbrowns, chicken, onion and cheese in pans.

4. Pour egg overtop.

5. Top with parmesan cheese.

6. Bake in conventional oven at 350°F for 1 to 1-1/2 hours or until set.

7. Cut each pan into 4x6 servings.

2014 ISSUE 3

15

stand out

Breakfast • made simple.

BreaKFaST SPeCialS, all day ProFiTS.

Hashbrown Stack Combine the flavors and textures of traditional breakfast in a fresh and flavorful way.

PreP 25 min. • Cook 10 min. • YieLD 62, servings

INGREDIENTS

DIRECTIONS

1 pkg Golden Grill® Hashbrown Potatoes, prepared 2 gal Scrambled eggs 62 each Breakfast sausage patties (3 oz) cooked 16 cup Cheddar cheese, shredded

Add to Your Menu!

pr

1. Prepare Golden Grill® Hashbrown Potatoes according to package directions.

2. Portion out scrambled eggs in 1 ⁄2-cup piles on a parchment lined sheet pan. Top with 1⁄4-cup shredded cheese and bake at 350˚F until cheese is melted.

Hold warm for service.

3. To serve, place 1⁄2-cup cooled hashbrowns on serving plate and top with sausage patty and scrambled eggs.

avG. CoST/ ServinG

SuGGeSTed menu PriCe

$1.65

$4.99

profit*/ serving $

3.34

* Assumes a ⁄2-cup serving of hashbrowns topped with sausage and scrambled eggs.

1

Golden Grill® Premium russet Hashbrowns SKu 10084 * martin Bros #603050 6/40.5 oz. cartons • 420, half-cup servings per case

Golden Grill® Hashbrowns

SKu 91291 * martin Bros #602550 6/37.5 oz. cartons • 372, half-cup servings per case

Golden Grill® redi-Shred® Hashbrowns

SKu 71341 * martin Bros #602680 6/2.5 lb. cartons • 330, half-cup servings per case OPERATIONAL ADVANTAGES OVER FROZEN HASHBROWNS Grills 3X Faster Frees up grill space 3X More Servings per Case Improves storage and handling efficiency Convenient Dry Storage Uses no freezer space 50% Less Shrink on the Grill Higher yield, more servings for More UniQUe reCipes, visit BAf.CoM ™ Basic american Foods™ is a trademark and Golden Grill® is a registered trademark of Basic american Foods.

10 tips for

Breakfast Buffets

SENIOR LIVING

FEATURED BREAKFAST PRODUCTS Omelets

Skillet Frittatas Egg, Ham & Cheese (975370 – 48/3 oz)

Christine Link, MBA, RD, LD, Martin Bros. Marketing Dietitian

B

uffets can provide increased socialization and conversation among seniors. They also help tenants feel a little more independent in that they have choices, and many aging tenants benefit from being able to

epared

physically see their choices.

Buffets offer a great way to do something special for holidays and special events such as Easter and Mother’s Day, and they also offer a great opportunity to try new recipes and get feedback.

foods

Successful breakfast buffets!

1.

Use measured utensils for service to control portions.

2.

Offer several mid-level cost items and low cost items and one higher cost item.

3.

Have plenty of staff (dietary and nursing) for assisting residents.

4.

Set the buffet up in the middle of the room to allow access from both sides, if possible.

5.

Serve beverages tableside.

6.

Line foods up by temperature beginning with cold and moving toward warm entrees.

7.

Napkins and silverware should be on the tables or at the end of the buffet.

8.

Plates should be at the beginning.

9.

Several round tables make interesting buffets when divided into stations such as salads, entrees and hot sides and finally desserts.

10. If your buffet is for a special event, complete it with decorations and activities. Many decorations are available through Martin Bros., and our Theme Meal Magic resource may give you some inspiration for adding in a little more fun. Theme Meal Magic is available at www.MartinsMart.com under the Services tab.

Party Supplies Hoffmaster Easter Combo Pack

Placemats, Napkins & Napkin Rings

Egg, Cheese, Vegetables & Ham (975060 – 48/3 oz)

French Toast Sticks

Original Battered (944548 – 5/2 lb)

Sweet Battered (975370 – 5/2 lb)

Bacon Silver Medal Single Slice Bacon 18-22 ct (944548 – 5/2 lb)

Sausage Fully Cooked Maple Skinless Sausage Links (914448 – 200/.8 oz)

Muffins Angel Food Muffins Original (998440 – 24/2 oz) Strawberry (998450 – 24/2 oz) Lemon (998430 – 24/2 oz)

Fresh Fruit

Quality Cut 1/2 in Fruit Chunks - 1/5 lb Cantaloupe (380530) Honeydew (380550) Pineapple (380640) Watermelon (380650)

For Those With Dysphagia/Swallowing Disorders

(804678 – 1/250 ct)

Hoffmaster Mother’s Day Combo Pack

Placemats, Napkins & Doilies (804790 – 1/250 ct)

Thick & Easy Pureed Shaped Breakfast Variety Pack Omelet, Sausage Link, Waffle, Pancake (748180 – 24/2.5 oz)

2014 ISSUE 3

17

SENIOR LIVING

How can we save $?

Simply Saving

Martin Bros. has over

5th0atMenu Templates you can customize and print your menu on a t

www.MartinsMart.com !

Tell me more !

Chris Timmons, RD, LD, Martin Bros. Menu Development Manager

MONITOR SUPPLEMENT USE

USE AN ALWAYS AVAILABLE MENU

T

W

he “Always Available” menu is a way to trim costs while still offering choices in your dining program. This menu offers options that you “always” have on hand and that can be prepared and served in a matter of minutes. Because they’re not prepared or cooked until ordered, you minimize waste. You can vary the items offered on a weekly, monthly or seasonal basis and include food items that your residents frequently request. Martin Bros. has over 50 Menu Templates that you can customize and print your menu on at www.MartinsMart.com under the Tools tab, as well. Some popular always available ideas include:

aste is often the culprit with supplement costs. Be sure to track unconsumed supplements to keep track of waste. Consider taking a look at other options to add protein, as well. New items may make eating more enjoyable and stimulate appetite, therefore reducing supplement use.

Other protein items to consider (as allowed with chewing/ swallowing limits) include: cheese, hard-cooked eggs, rolled up thick-sliced deli meats, pudding made with whole milk, Greek yogurt, cottage cheese and dry roasted peanuts.

Product Ideas Hard-Cooked Peeled Eggs (975198 - 1/10 lb) (975288 - 8/18 ct) (974130 - 12/6 ct) (975080 - 16/2 ct)

Plus-2 Supplements Black Cherry (577920 – 12/16 oz) Chocolate (577250 – 12/16 oz) Maple Nut (577160 – 12/16 oz) Root Beer (577180 – 12/16 oz) Vanilla (577860 – 12/16 oz; 90390852 – 50/4 oz)

• Grilled Cheese & Tomato Soup

• Cottage Cheese, Fruit & Toast

• Deli Salad Sandwiches

• All Day Breakfast Items

• Hamburger or Hot Dog with Chips

• Chef Salads

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STRETCH YOUR FRUIT DOLLAR

C

onsider minimizing waste by offering fruit instead of automatically serving it. Or offer 1/3 cup instead of 1/2 cup servings and round-out with juice as planned throughout the day or offer a banana half at breakfast to equal the day’s requirements for fruit. You could even mix leftover canned fruits, frozen fruits and fresh bananas or apples to stretch your dollars. Also consider using broken mandarin oranges or irregular peach slices in gelatin and other salads/desserts instead of throwing them away.

Product Ideas

USE PORTION CONTROL

D

oes your staff know that using the wrong portioning utensil can cost a lot of money in your food budget?

For instance, if your staff serves the green beans with an 8 ounce spoodle instead of a #8 scoop, they are serving twice as much food as needed, doubling your food cost for that item. Make it a point to frequently train your staff on scoop sizes and conversions. Make sure staff is using portioning utensils as specified on the menu.

Frozen Fruit

Sunrise Blend Peaches, Strawberries, Honeydew, Pineapple, Blueberries

CONTROL OVERPRODUCTION

(965200 – 2/5 lb)

Oregon Berry Blend Strawberries, Blackberries, Blueberries, Raspberries

(965090 – 1/10 lb)

Self-Stable Fruit

O

verproduction is the #1 reason for high food cost. If you overproduce by 10% daily in a 100-bed senior living center, it can cost you over $18,000 a year. To help prevent overproducing: • Quantify recipes based only on the number of servings needed.

Fruit Cocktail (571140 – 6/#10) Sliced Peaches (571220 – 6/#10) Diced Pears (571250 – 6/#10)

• Evaluate if you are serving too much food and adjust as needed.

• Conduct a plate waste survey to determine what is being thrown away or wasted.

• Consider using the Martin Bros. Simply Menus online menu management program and the production guide, which indicates the amount to prepare and also includes a spot to indicate what was left. Ask your sales representative for more information.

Visit info.martinsnet.com/cost-control-tips to download an e-book guide on the Top 12 Cost Control Tips for senior living.

2014 ISSUE 3

19

All Hail The Rivets!

SCAN 14”

for video

-2

308

40

Check out the durability of the EverTite™ Riveting System that offers a lifetime warranty against loose rivets!

12”

- 230

830

10” - 230820

0

8” - 23081

450°

WEAR-EVER® FRY PANS Triple Layer Non-Stick Coating Oven Safe to 450°F

SCHOOLS

BREAKFAST FROM START TO FINISH Renee Greiner, RD, LD, Martin Bros. Marketing Dietitian

B

reakfast is the most important meal of the day. This fact is nothing new to many School Foodservice Authorities. However, the expansion of breakfast to be available all day is a relatively new and growing trend.

Mar

3-7

We are taking the opportunity to highlight breakfast ideas that can be incorporated throughout your menu this month to coordinate with National School Breakfast Week (NSBW), which is March 3-7.

Many schools have incorporated breakfast options into their lunch offerings and snacks, and schools offering an evening meal use popular breakfast options as components to meet requirements.

FROM THE SCHOOL NUTRITION ASSOCIATION (SNA) The NSBW 2014 theme is “Take Time for School Breakfast.”

Whether it’s traditional breakfast in the cafeteria, breakfast in the classroom or grab and go, school breakfast can be a real timesaver for families during those busy weekday mornings. Use the 2014 NSBW theme to promote your school breakfast program by spreading the word to parents and students that school breakfast is convenient, healthy and a real timesaver! For great resources from the SNA, visit www.schoolnutrition.org.

All-Day Breakfast Ideas Breakfast Wrap Cheese Omelet Inside Whole Grain Tortilla (978670 – 75/3.1 oz)

French Toast Sticks 51% Whole Grain (996950 – 324/1.17 oz)

Cinnamon UBR (Ultimate Breakfast Round) 100% Whole Grain (992478 – 126/2.2 oz)

Cinnamon Swirl Cinnamon Roll Dough 51% Whole Grain (996960 – 240/1.25 oz)

Tony’s Bacon Scramble Breakfast Pizza 51% Whole Grain

Strawberry Pop-Tart Made With Whole Grain 2/3.53 oz

(998550 – 128/2.95 oz)

(414810 - 12/6 ct)

Pillsbury Baked Biscuit Whole Grain (999070 – 120/2 oz) (999180 – 175/1 oz)

Gold Medal Muffin Mix Whole Grain (402240 – 6/5 lb)

Gold Medal Complete Pancake Mix Whole Grain (90497364 – 6/5 lb)

2014 ISSUE 3

21

BUSINESS BUZZ

How Gadgets Can Boost Efficiency

Restaurant operators who use electronic devices such as smartphones have found that these gadgets aren’t only entertaining, but they can serve major business purposes, as well.

From Trusted Brand: Technology can boost traffic, efficiency and productivity, according to the Heinz Foodservice Operator Community, an online board of 300 restaurant owners.

Commentators shared how they download recipes on their smartphones and post updates to their social media page from their mobile devices. As more of the population adopts smartphone technology, the operators said they are noticing an increased effectiveness of their online marketing campaigns.

“The use of iPhones and other devices has helped our business 1

22

grow by using sites like Facebook, Twitter and Foursquare,” one operator posted on the Heinz Foodservice Community board. “We post specials on Facebook and Twitter and offer bonuses on Foursquare for our most frequent customers and (Foursquare) Mayors.”

Not only does social media help to add foot traffic but also to boost sales by customer. It has been found that people who encounter a restaurant’s brand in social media will spend 2 to 7 times more than customers who don’t.1

Ogilvy-ChatThreads, “Social Media Exposure is Linked to Sales and Brand Image,” October 2011

Technology You Expect.

MB Mobile

Offering you the most innovative tools in foodservice is our passion, which is why we’re providing you with a solution for ordering on the go.

MB Mobile is our solution to keep up with your busy life. You can easily order from Martin Bros. whenever and wherever you are. MB Mobile is mobile-optimized, so there’s no annoying pinching needed in order to see what you need to see. What you need to see is your order guide and your order being submitted. Martin Bros. makes this happen without any fuss.

For more information on how MB Mobile can simplify your ordering, look at the Help menu on MartinsMart.com or contact your DSR today.

MEDICAL SUPPLIES

REVOLUTIONIZING Treatment of Malnourished

SKIN

Erika Kramer, Martin Bros. Medical Service Education & Marketing Director

Malnourished skin is a constant worry for nursing home patients.

Malnourished skin takes time to heal and needs to be protected from future damage, as well. An innovative product line from Central Solutions called Bóa Vida uses a unique ingredient to quickly penetrate and hydrate the skin and stay on longer, revolutionizing the treatment of malnourished skin.

This revolutionary ingredient is called cupuaçu butter.

• It is vitamin enriched and contains powerful antioxidants as well as high levels of phytosterols, which help regulate skin cell balance.

• Cupuaçu butter’s unique, natural properties allow for fast transepidermal penetration and quick relief.

• In addition, unlike lanolin and shea butter, cupuaçu butter has no known population segment with potential allergic responses – rather, it has been evaluated at length for its hypoallergenic qualities.

Water Absorption

• Pronounced “coo-pwah-sue,” this butter is naturally obtained from the seeds of the cupuaçu tree, which is a fruit tree indigenous to the Amazonian rainforest of northern Brazil.

Water Absorption Comparison

500%

450% 289%

400%

250%

300% 200% 100% 0%

Cupuaçu Butter

Shea Butter

Lanolin

The Product Line Recovery Crème (040830 – 6/32 oz; 040818 – 12/4 oz): Helps with recovery of dry, malnourished skin on an everyday basis.

Foaming Cleanser (040850 – 12/6 oz): For cleansing and moisturizing skin and hair.

Cleansing Crème (040840 – 12/8 oz): No-rinse cleanser helps gently remove soil and debris from skin.

Calvida Protectant Shield (040868 – 12/4 oz): Effectively treats minor skin irritation associated with wet skin, urine and stool.

Quickly Penetrates & Hydrates Clinical testing shows that cupuaçu butter has an unparalleled capacity for transepidermal penetration, outperforming lanolin by over 200%.

Stays On Longer Clinical testing shows that cupuaçu butter lowers transepidermal water loss, delivering a significant continuous barrier and thus helping to keep the skin hydrated.

24

Canopy Skin Protectant (041020 – 12/4 oz): Helps prevent minor skin irritation associated with wet skin, urine and stool.

DISPOSABLES

microwaves MAKING

MORE CONVENIENT

Krystle Kettman Martin Bros. Vendor Marketing Coordinator

W

hat’s more convenient than a microwave? When I went to college, it was one of the few technologies that came with me. It was something that I could pretty easily transport, and it helped me make it through four years of living off of such staples as ramen noodles and popcorn.

In fact, I believe it would be hard to find a college dorm, household or business in the United States without a microwave. It has gotten so compact and reasonably-priced and the functions have become so high-tech that it makes sense for almost any foodservice establishment – from healthcare facilities to restaurants to convenience stores.

What makes microwaves even more convenient, though? It’s awesome when you can cook something in the microwave that doesn’t need to be washed! Of course, you want whatever packaging or containers you’re cooking in to be safe and as earth-friendly as possible. But there’s just certain times that efficiency is ultra-important, and foodservice establishments can definitely capitalize on offering this efficiency.

Microwaveable Multipurpose Bowls • Durable, lightweight and made from a blended material that reduces the amount of plastic used in the product.

• Clear polypropylene lids with ZipSeal™ leakresistance make these bowls perfect for carryout applications or to merchandize in a hot or cold display case.

Black MealMaster Container 1 section – 32 oz (854050 – 1/250 ct) 1 section – 16 oz (854040 – 1/250 ct)

Black Bowl 32 oz (822040 – 1/150 ct) 16 oz (822030 – 1/252 ct)

2014 ISSUE 3

25

EQUI PM ENTA N D SUPPL I ES

THE SCIENCE & ECONOMICS OF

surfaceCLEANING & air

Roxanne Hassman Martin Bros. Janitorial Category Manager

hard surface disinfection

Routinely disinfecting high-touch hard surfaces is critically important to maintaining a healthy environment. In fact, the CDC consistently cites routine cleaning and disinfection of hard surfaces as one of the key actions in preventing the spread of germs that cause illnesses like the flu.1 That’s why it’s important that your go-to aerosol be EPAregistered to kill germs on hard surfaces.

soft surface sanitization

Soft surface cleaning and sanitization is critical given that soft surfaces such as curtains, mattresses, cushions and rugs can become contaminated with pathogens. In fact, illness-causing bacteria including antibiotic-resistant strains like MRSA and VRE can survive on soft surfaces from 20 to 80 days or more.2

air sanitization

Breathing in clean-smelling air is only possible if odor-causing bacteria in the air are killed. Simply masking odors doesn’t eliminate the root of the odor problem.

allergen reduction

Allergens can cause annoying allergies. However, allergens are also a trigger for asthma. Asthma is one of the leading causes of school absenteeism and results in over 14 million missed days of work in the U.S.3 Therefore, it is important to reduce allergens in order to improve the bottom line for business.

economics of efficiency

Any time that you have a product that allows you to do more with less, it will increase your efficiency. So you would benefit from looking at products that can accomplish two or more tasks in one.

1

http://www.cdc.gov/flu/pdf/freeresources/updated/everyday_preventive.pdf

Neely AN, Maley MP, “Survival of enterococci and staphylococci on hospital fabrics and plastic”. J C lin Microbiol 2000; 38:724-726.

2

3 Warner JA. Controlling Indoor Allergens, Pediatric Allergy and Immunology.

2 008; 1 1: 208-219

26

4 in One Disinfectant & Sanitizer (011480 – 12/14 oz)

• Disinfects hard surfaces with 24 EPA-registered kill claims.

• Sanitizes soft surfaces in just 30 seconds.

• Sanitizes the air AND kills odor-causing airborne bacteria.

• Reduces allergens that trigger allergies and asthma.

THAT STINKS!

How Your Restrooms Can Effect Your Bottom Line

Y

ou don’t want to hear anything about stink from people walking out of your restrooms.

Dirty and smelly restrooms can seriously damage an establishment’s image, and it can cause someone to not come back and to not recommend your place to family and friends.

Customers might think, “If the bathroom is this dirty, what does the kitchen look like?”

Stinky Stats • 72% of U.S. adults consider bad smell as the #1 cause of “awful restroom experience.”1 • 90% of U.S. adults would never rebook a hotel with an unpleasant odor. 2 • 85% of U.S. adults would never return to a restaurant with an unpleasant odor.2 • 50% of restaurant-goers said they would tell their friends and family about a restaurant’s unclean or unsanitary restroom.3

EQUI PM ENTA N D SUPPL I ES

Roxanne Hassman Martin Bros. Janitorial Category Manager

Urine Remover (019980 – 9/32 oz) • Performs exceptionally on both stains AND odors.

• Specially formulated for hard-to-clean porous AND soft surfaces.

• Hydrogen peroxide-based to remove and breakdown the cell structure of the uric acid crystals and bacteria that cause urine odor.

• Also works on smells and stains caused by feces, blood, vomit and pet stains and works as a laundry pretreatment, as well.

REBATE:

One case = up to $50 rebate! Off er valid 11/25/201 3 - 4/30/20 14.

Ask your sa les representa tive for mo re information .

We want people to focus on your great food and excellent service rather than unclean and smelly bathrooms! As an owner or manager, it is your job to properly train your staff to frequently spot check the bathrooms and keep them in tip-top shape. Make sure that you have working soap, towel and toilet paper dispensers and that they are not empty. Have employees spot check for items thrown on the floor and wipe off sink areas. Check to make sure toilets are working properly and not clogged or grossly soiled.

Keeping your restrooms clean will keep your guests happy…and thus your business on the boom!

2012 Bradley Corporation’s Healthy Hand Washing Survey, 1 ,046 American adults.

1

http://www.businesswire.com/news/home/20110328005134/ en/Cintas-Issues-Tips-Businesses-Combat-Unpleasant-Facility

2

2008 SCA Tissue of North America, 2 ,175 American adults. h ttp://www.issa.com/?m=news&event=view&id=1884.

3

2014 ISSUE 3

27

EQUI PM ENTA N D SUPPL I ES

SORTING it OUT 1

5 Commonly Confused Foodservice Tools Explained

SPATULAS

Spatulas usually have a long, narrow, flexible blade that is used to remove, mix and spread material such as batter or icing.

The blade may be either flat or offset.

2

Natalea Koehn, Martin Bros. Equipment, Supply & Disposables Category Marketing Manager

TURNERS

Turners have a wider, offset blade that has a specific flex point and is used for turning or serving food.

They come in many sizes because distinctive food products (cakes, cookies, fish, hamburgers, pancakes, steak, etc.) have specific requirements for turning/ serving. Blades are also available with perforations, rounded or squared corners or beveled edges or may be balanced to keep the handles off hot grills.

Baker’s Spatula 90393326 – 1/8 in

Mini Turner 251830 – 1/2.5 in

3

SERVERS

Servers for pizza, pie and cake are size appropriate and flex in such a way as to maximize efficiency and presentation.

Pizza Server

4

90393406 – 1/6x5 in

SPREADERS

Spreaders are essential for fast food preparation. Plain edge blades are ideal for spreading condiments and other items.

Scalloped blades provide the added ability to cut sandwiches, toast or bagels.

Martin Bros.

Sandwich Spreader 251627 – 1/4.5 in

5

SCRAPERS

Griddle, pan and baker’s scrapers serve various functions including cleaning grills and pans and cutting and separating dough.

Dough Cutter/Scraper 253310 – 1/6x3 in

28

The cleanliness of your restroom says a lot about your restaurant.

91% of consumers

Your establishment could have the best food in town, the nicest staff and a wonderful atmosphere, but disregard your restrooms and it’s all for nothing. At Georgia-Pacific Professional, we know the restroom plays an integral part your guest’s experience, and we have developed solutions accordingly. Our products are engineered to help improve hygiene, efficiency, sustainability and, ultimately, for your success and your guest’s satisfaction.

believe an unclean public restroom reflects the overall cleanliness of the entire establishment.*

enMotion® Automated Touchless Soap and Sanitizer Dispenser • Automated touchless dispensing helps improve hygiene and helps minimize the risk of cross-contamination.

• Sleek design coordinates with enMotion® Automated Touchless Towel Dispenser helping to enhance image.

• Meets ADA Guidelines when installed properly with a slim design that protrudes less than 4” from wall.

enMotion® Automated Touchless Towel Dispenser • Automatic, touch free dispensing helps prevent cross-contamination.

Compact® Vertical Double Roll Tissue Dispenser • High capacity reduces maintenance costs by helping to reduce the risk of run out.

• Eliminates 95% of the packaging waste when compared to using a case of Georgia-Pacific standard roll bath tissue.

• High tech functionality, sleek styling and quality toweling make positive statements about your facility.

• Smaller profile dispenser fits great in small spaces.

• 100% tissue usage helps eliminate stub roll waste and saves money.

For more solutions from Georgia-Pacific, please contact your local Martin Bros. sales representative or visit www.martinsnet.com * Harris Interactive Online Survey with US Consumers, Nov, 2010. enMotion® dispensers are only available for lease through an authorized distributor. ©2014 Georgia-Pacific Consumer Products LP. All rights reserved. The Georgia-Pacific logo, Experience Better, enMotion and Compact are owned by or licensed to Georgia-Pacific Consumer Products LP. The Martin Bros. logo is used with permission.

Upcoming

Our webinars and events are designed to educate customers of all segments. Please refer to the color-coded key next to the event title to see if it pertains to you.

EVENTS

Healthcare

Nutrition

Mar Making the Most

12

of Your Meat Dollars

26

Chef Doug Voss 1:30 PM - 2:30 PM CST

7

PhD, MBA, RD, CSG, LD, FADA

June Diabetes Q&A

11

School

Justin Rash, Pharm D 1:30 PM - 2:30 PM CST

May Guidance to Regulatory

Rehospitalizations Kathleen C. Niedert, 1:30 PM - 2:30 PM CST

C-Store

Mar Dealing with Narcotics

Apr Preventing

16

Restaurant

Compliance in Culture Change Linda Roberts, MS, RD 1:30 PM - 2:30 PM CST

June Nurse Net Live: Shared

25

Christine Link, MS, RD 1:30 PM - 2:30 PM CST

Governance Kim Bergen-Jackson, DON 1:30 PM - 2:30 PM CST

Healthcare Medical

WEBINARS

WEBINARS

www.martinsnet.com/events

Destination...Maximizing Labor 9:00 AM -1:00 AM CST This educational event will take you on a trip to discover labor-saving trends, efficient tips for cutting labor hours and ways to create a productive environment in your kitchen! Also includes a Vendor Fair. 3 CEU hours for Certified Dietary Managers.

Apr

8

Decatur Conference Center 4191 US Hwy 36 W Decatur, IL 62522

Apr

9

Tanglewood Hills 4250 Middle Rd Bettendorf, IA 52722

EVENTS

Most Martin Bros. webinars and events can earn you CEUs! Register at: