Dish! - 2014 Issue 4 by Martin Bros.

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FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2014 • ISSUE 4

Perfect

PAIRINGS GOOD FOR ALL

SUSTAINABLE DISPOSABLES

KEY TO SUCCESS

INVENTORY MANAGEMENT

start with breakfast

Perfect for Easter & Mother’s Day Brunches & Buffets!

Pillsbury® Baked Golden Buttermilk Easy Split® Biscuit (983618 – 75/2.85 oz)

Jimmy Dean® Sausage Gravy Concentrate – Fully Cooked (917420 – 6/2 lb)

Mini Cake Donuts with Cinnamon Sugar Packets (995320 – 144/.5 oz)

Pillsbury® Best® Cinnamon Twirl Roll Dough (985680 – 100/5 oz)

Pillsbury® Sugared Strudel Bites Dough (Apple – 987470 – 320/.8 oz) (Cherry – 987490 – 320/.7 oz) (Blueberry – 987480 – 320/.8 oz)

Pillsbury® Baked Curved Sliced Croissant (987458 – 96/1.5 oz)

Pasteurized Process American Cheese Slice (900598 – 6/5 lb)

Grilled Egg Patty (975240 – 300/1.25 oz)

Foodservice with a Difference

MARTIN BROS. DISTRIBUTING

Pairings! Foodservice is a lot about pairings, isn’t it? Successful pairings. Pair the right location with the right theme with the right menu. Pair the right concept with hard work. Pair the right protein with the right flavor. Pair the right entrée with the right food cost with the right price. You get my drift, right? What are you going to pair this issue of Dish! with?!?

Krystle Kettman MANAGING EDITOR

CULINARY CONCEPTS Pairing Ideas & Tips

CONVENIENCE

1 INGREDIENT 3 WAYS

MERCHANDISING MANAGER Jennifer Meinders

Grab & Go Tips & Trends

MARKETING MANAGER Sara Kies VENDOR MARKETING COORDINATOR Krystle Kettman

Hillshire Farm Carving Ham

10 BUSINESS BUZZ

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

Inventory Management

Carving Ham

HEALTH & WELLNESS

Promoting Healthy Menu Options

Conducting Employee Evaluations

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

15 MEDICAL SUPPLIES

Standards for Absorbent Products

SCHOOLS

Inventory Management

Healthy Kids Act Update

EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith GRAPHIC DESIGNERS Jeff Sadler, Allyn Slack, Rob Swiatly, Billy Patton, Sara Kies, Angie Dark

18 HOT DISH!

Trusted Brand Highlights

PHOTOGRAPHY Billy Patton, Rob Swiatly INTERACTIVE DESIGN SPECIALIST Bill Pendry

21 DISPOSABLES Sustainable Products

& SUPPLIES 22 EQUIPMENT

DIETITIANS Julie Halfpop, Chris Timmons, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow C-STORE & RETAIL SPECIALISTS Ken Stoner, Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace, Patrick Mann

14 SENIOR LIVING 17

DIRECTOR OF MARKETING & MERCHANDISING Diane Chandler

Healthy Menu Options

Perfect

PAIRINGS

ASIAN BBQ MEATBALL SANDWICH INGREDIENTS 1 each Rotella’s Split Top Sliced Focaccia Hoagie – 6-7 in (996890) 8 each Tyson Italian Meatballs – .5 oz (941850) 3 oz Asian BBQ Sauce (see recipe below) As needed Wholesale Red Onion, sliced (361112) PREPARATION & COOKING – Toss meatballs with Asian BBQ Sauce. Heat to 165°F. Build sandwich. Serve with 4 oz Lamb Weston Lamb’s Natural Chips (965130). ASIAN BBQ SAUCE – Whisk together a 1:1 ratio of BBQ Sauce and Bay Valley Saucemaker Sweet Chili Sauce (430570).

PROFIT POTENTIAL Bun Meatballs Sauce Onion Chips

.53 .72 .26 .10 .32

Total Cost

$1.93

SELL AT $7.99

POTENTIAL PROFIT* $6.06

Italian Meatballs – .5 oz A high-quality combination of beef and pork delicately blended with Romano and Parmesan cheeses, breadcrumbs, onions, celery, tomato, oregano and basil.

(941850 – 2/5 lb)

House Cut Chips Made from the finest Russet potatoes thinly sliced with the skin on. Can be served hot or at room temperature. Less breakage, lower cost and more potato flavor than ordinary dry chips. Fry. (965130 – 6/5 lb)

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

CULINARY CONCEPTS

Steve Tiezzi

Martin Bros. Corporate Chef

Perfect WINE PAIRING TIPS W

hen we want to pair a wine (or even a beer) with a dish, we often look at long-established rules or guidelines of what’s a proper compliment. A new-age rule, however, is tending to become “let them drink what they enjoy.” Color, sweet or dry shouldn’t be a factor in choosing the right wine or beer for an individual person.

If you want to follow tradition, here are a few rules of thumb: • White wines for lighter dishes such as chicken, salads or seafood. • Red wines for steaks, beef or heavier dishes. • For desserts, a Riesling, Cabernet or Port may be a good choice. • Champagne could go well with fruits or light appetizers.

MESQUITE ROASTED PORK LOIN INGREDIENTS 6 oz Farmland Fresh Boneless Center Cut Pork Loin (930500) As needed Olive Oil As needed McCormick Grill Mates Mesquite Seasoning (473361) PREPARATION & COOKING – Rub entire pork loin with olive oil and then with seasoning. Roast at 350°F for approximately 1 hour or until internal temperature reaches 145°F. Note: You could pull the loin at 140°F, because as the meat rests (for 10-15 minutes before slicing), it will continue to cook and the temperature will raise another 5-15°F depending on thickness. Serve with 4 oz Norpac Grande Classics Malibu Vegetable Blend (962640) and 3 grilled slices ConAgra Ralcorp Cottage Bakery French Baguette (992850).

Grande Classics Malibu Vegetable Blend Broccoli, orange and yellow carrots and cauliflower. (962640 – 6/4 lb)

PROFIT POTENTIAL Pork Olive Oil Seasoning Vegetables Baguette Slices Side Salad Total Cost

.96 .10 .14 .44 .24 .55

Fresh Boneless Center Cut Pork Loin Versatile and pairs well with any flavor. (930500 – 5/5-7 lb)

$2.43

SELL AT $8.99

POTENTIAL PROFIT* $6.56

Grill Mates Mesquite Seasoning Featuring chili pepper, garlic, onion, red bell pepper, paprika and natural mesquite smoke flavor. (473361 – 1/24 oz)

2014 ISSUE 4 *Potential profits are based on average prices and serving sizes.

CULINARY CONCEPTS

Pressed Flour Tortilla – 6 in Made from the finest ingredients for excellent texture and authentic taste and appearance. (949950 – 12/24 ct)

Chef’s Selections Choice Beef Pot Roast Slow cooked for eight hours until fork tender – perfect for homestyle meals and hearty sandwiches. Traditional recipe for made-from-scratch flavor.

or Great F e Cinco d Mayo!

(910780 – 1/10 lb)

Red Bell Peppers (361251 – 1/3 lb)

Green Bell Peppers (361261 – 1/3 lb)

Yellow Bell Peppers (361241 – 1/3 lb)

Jumbo Red Onions (361112 – 1/5 lb)

with Peppers

SHREDDED BEEF FAJITAS INGREDIENTS 6 oz Hillshire Farm Chef’s Selections Choice Beef Pot Roast (910780) 3 each Catallia Pressed Flour Tortilla – 6 in (949950) 1/2 cup Wholesale Red Onion, sautéed (361112) 1/2 cup Capital City Bell Peppers, sautéed (Red – 361251; Green – 361261; Yellow – 361241) 3 oz Simplot Classic Western Style Guacamole (962058) 2 oz Kemps Sour Cream (900540) 2 oz Bay Valley San Antonio Medium Salsa (430590) 1 oz Shredded Cheddar Cheese (900868) 1 oz Shredded Lettuce (2/5 lb – 360738; 4/5 lb – 360700) PREPARATION & COOKING – Heat and shred pot roast. Heat tortilla shells. Build the plate.

PROFIT POTENTIAL Pot Roast 2.88 Tortillas .24 Onion & Peppers .71 Guacamole, Sour Cream, Salsa, Cheese & Lettuce .27 Total Cost

SELL AT $12.99

POTENTIAL PROFIT* $7.73

$5.26

CULINARY CONCEPTS

GRANNY SMITH SANDWICH INGREDIENTS 2 slices Emma Krumbee’s Sliced Cinnamon Raisin Bread (989260) 4 oz Hillshire Farm Deli Select Hardwood Smoked Sliced Turkey Breast, heated (931310) 2 slices Hormel Old Smokehouse Pecanwood Smoked Bacon – 13/17 ct, cooked (932540) 2 slices Land O’ Lakes Readi-Pac Mild Cheddar Cheese (900000) 1 oz Yellow Onion, sautéed 1/4 each C.H. Robinson Granny Smith Apple, sliced (370750) 2 Tbsp Butter 2 oz Honey Dijon (see recipe below) PREPARATION & COOKING – Butter one side of each slice of bread. Place both slices butter-side down on grill. Place one cheese slice on each slice of bread. Place cooked bacon on one slice. Place heated turkey on other slice. Spread sautéed onions over bacon and place sliced apple on top of turkey. Continue grilling until cheese is melted and bread is golden brown. Put sandwich together, slice and serve with side of Honey Dijon.

PROFIT POTENTIAL Bread Turkey Bacon Cheese Onion Apple Butter Dressing Side of Fruit Total Cost

.46 1.28 .64 .32 .12 .09 .14 .20 .70 $3.95

SELL AT $7.99

POTENTIAL PROFIT* $6.06

HONEY DIJON – Mix together 1 cup Honey (757300; 757301) and 1/2 cup Roland Dijon Mustard (560201).

Old Smokehouse Pecanwood Smoked Bacon – 13/17 ct Premium, center-cut bacon smoked with 100% pecanwood. A rich, full-bodied flavor that is slightly sweet yet never overpowering. (932540 – 2/10 lb)

Deli Select Hardwood Smoked Sliced Turkey Breast Labor-saving shingle pack makes it easy to peel and portion sandwich slices. New easy-open gas-flush packaging insures peak flavor and maintains just-sliced appearance. Fresh, consistent taste with no by-products or artificial flavors. (931310 – 6/2 lb)

Granny Smith Apple (370750 – 1/100-113 ct)

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

Sliced Cinnamon Raisin Bread 9 in loaf sliced .5 in thick. 16 useable slices per loaf. (989260 – 10/1 lb)

2014 ISSUE 4

CULINARY CONCEPTS

Seasonal Favorites Rebate

Save up to $600! $2 per case (on more than 70 total meat and bakery items). Offer valid 1/1/2014 - 6/30/2014. Carrot Sheet Cake Carrots, raisins, pineapples, walnuts and molasses, all covered with a nut-studded layer of cream cheese frosting. (981260 – 4/84 oz)

Double Chocolate Layer Cake Three incredible layers of intense chocolate flavor frosted with decadent chocolate icing. (992470 – 4/53 oz)

Red Velvet Layer Cake Three layers of classic red velvet cake and cream cheese icing frosted with more cream cheese icing. (993810 – 4/53 oz)

Lemon Cream Layer Cake – Individual Creamy lemon mousse imparts its refreshingly tart flavor upon tender lemon-infused sponge cake. It comes to a peak with smooth whipped cream that is sprinkled with crunchy lemon candies. (949840 – 24/2.6 oz)

Key Lime Cream Pie – Individual A cookie crumb base is joined by creamy, refreshing mousse made with real Key limes, all crowned with smooth whipped cream and toasted coconut for tropical taste in each delightful bite. (992140 – 24/2.8 oz)

Tiramisu – Individual A new twist on an Italian classic, this dessert features light and airy sponge cake layered with espresso-flavored mascarpone mousse, smooth whipped cream and a dusting of cocoa. (949860 – 24/2.6 oz)

Fruits of the Forest Streusel Pre-Sliced Hi Pie Apples, strawberries, blackberries, raspberries and rhubarb in a pastry crust topped with crunchy cinnamon streusel. 8 slices. (994520 – 6/47 oz)

Coconut Cream Pie Creamy coconut cream loaded with crunchy toasted coconut. (980750 – 6/10 in)

GRAB & GO Fresh Baby Carrots (360275 – 4/5 lb)

Fresh Grape Tomatoes (362070 – 12/1 pint)

Fresh Broccoli Buds (360066 – 1/3 lb) Fresh Cauliflower Buds (360366 – 1/3 lb) Fresh Celery Sticks (380518 – 2/5 lb)

Fresh Seedless Red Grapes (375408 – 1/5 lb)

Ranch Dressing Cup (580020 – 100/.75 oz) Light Ranch Dressing Cup (582210 – 100/.75 oz)

Clear Plastic Dome Lid – No Hole (850495 – 20/50 ct) 10 oz Clear Plastic Cup (850498 – 20/50 ct)

Yoplait Parfait Pro Vanilla Low Fat Yogurt (904760 – 6/64 oz) Yoplait Parfait Pro Strawberry Low Fat Yogurt (904750 – 6/64 oz)

Mini Cake Donuts with Cinnamon Sugar Packets – Microwave (995320 – 144/.5 oz)

CONVENIENCE

KEN STONER Martin Bros. Convenience Store & Retail Project Manager

n the fast-paced life we lead, a majority of consumers are looking for meal or snack choices that are quick yet appealing and flavorful. Convenience stores, travel centers and retail delis are well positioned to satisfy these consumers and to profit as a result. Because convenience stores and travel centers cater to people on the go, it’s critical to have product available in the warmer, bakery case, cold case, etc. at all times so consumers can depend on your store having product available when they stop by. Frequent stoppers who have become dependent on your store to have what they’re looking for are really the backbone of your foodservice category. But you also can’t keep raising your bottom line if you don’t have product available for those just passing through, and you can’t make frequent stoppers out of these people if items are not available for them to stop by for. Travel centers often feature national branded fast food franchisees in their locations while urban and neighborhood stores more often feature house-made choices or a concept from a growing list of brands who partner with these types of stores. However, savvy operators not only feature these made-to-order food choices, which send out an important image of freshness and quality, but also have quicker grab-andgo choices available for patrons in a real hurry. Retail delis can benefit from grab and go in that their busy shoppers are often looking for something quick to eat or ready to serve at home. In addition, retail locations can see profits from frequent stoppers who come because they have become dependent on the availability of grab-and-go items.

Peanut Butter Crispy Bites – 1x1 in (997800 – 5/4 lb) 2014 ISSUE 4

1 3

ingredient ways

Sim plify

BY TAKING ONE PRODUCT AND UTILIZING IT THROUGHOUT YOUR MENU.

Original Farmhouse Carving Ham (978600 – 1/12 lb average) • Boneless teardrop shape for easy carving, great appearance and high-yield end-to-end. • Hand trimmed whole four muscle ham with internal fat removed for consistently lean slices. • Naturally hardwood smoked and slow baked for hours to provide delicious old-fashioned ham flavor.

YOUR ORDERING AND INVENTORY

1 Carving Station The Original Farmhouse Carving Ham makes an operator-friendly buffet carving station item with fantastic presentation. It can easily be carved by entrylevel employees. It has high yield end to end with very little if any waste. Even use it back in the kitchen for great sandwiches, grilled ham and other applications.

1 I N G R E D I E N T • 3 WAYS

HAM TETRAZZINI TETRAZZINI

SELL AT $9.99

POTENTIAL PROFIT* $7.00

1 lb AIPC R&F Spaghetti Pasta, cooked, drained (480780) 1 lb Monterey Thin Sliced Mushrooms (380680) 1 cup Bix Diced Yellow Onion (380718) 1 Tbsp Wholesale Minced/Chopped Garlic in Water (391020) 1 cup Norpac Flav-R-Pac Peas, thawed (962570) 2 lb Original Farmhouse Carving Ham (978600) 1-1/2 cups Grated Parmesan (430201) White Wine Sauce (see recipe below) Saute mushrooms and onion; add garlic for last minute. Toss all ingredients together. Heat through. Serve with a side of garlic toast (we sliced and deep fried Stonefire Naan (903480) to make ours) and a side salad.

PROFIT POTENTIAL Pasta Mushrooms Onion Garlic Peas Ham Cheese Sauce Garlic Toast Side Salad Total 6 Portion Cost

WHITE WINE SAUCE 1/2 cup White Wine 3-1/2 cups Water 1 cup Custom Culinary Whisk & Serve White Sauce Mix (501540) 1 Tbsp Custom Culinary Master’s Touch Select Chicken Base (500760)

1.20 1.84 .30 .10 .47 5.34 2.73 1.46 1.20 3.30 $17.94

In a sauce pan, add wine and water; heat to 190°F. Immediately add sauce mix. Whisk vigorously until sauce is thick and smooth. Adjust flavor with chicken base.

SELL AT $7.99

POTENTIAL PROFIT* $5.68

CHIPOTLE, HAM & SWISS SANDWICH

1 each Rotella’s Split Top Gourmet Hamburger Bun (994000) 4-5 oz Original Farmhouse Carving Ham (978600) 1 oz Chipotle Pepper Mayo (see recipe below) 1 slice & Swiss Cheese (900040) Heinz Flavor Infusions – Chipotle Pepper, Garlic Herb, Horseradish Dijon

New Items

 This is a great option to use up any extra ham from your buffet  carving station. Try hand carving it in thin but inconsistent slices,  which will make it appear hand carved and add value. Toast bun  and spread it with Chipotle Pepper Mayo. Warm ham and place on bun. Top with cheese. Serve with pickle, Lamb Weston Tantalizers  Gourmet Breaded Onion Rings - 5/8 in (965470) and a couple  packets of Heinz Chipotle Pepper Light Mayonnaise (582130).   

PROFIT POTENTIAL

Bun Ham Sauce Swiss Onion Rings Plate Cost

.42 .68 .14 .23 .84 $2.31

CHIPOTLE PEPPER MAYO 1 qt 1 pack

Ventura Classic Gourmet Select Extra Heavy Mayonnaise (631390) Heinz Chipotle Pepper Flavor Infusion (582180)

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

2014 ISSUE 4

BUSINESS BUZZ

SIX BENEFITS OF

SUCCESSFUL INVENTORY MANAGEMENT Scott Fadden, Martin Bros. Operations Consultant

hen you think about inventory management, you may be thinking things like: Why should I track our inventory? I know what’s on our shelves and in our freezers and coolers. Well, there are many reasons why tracking inventory is important to foodservice success. And, all of these reasons come down to maximizing profitability. Controlling your inventory is a great start to keeping things in check and discovering opportunities to strengthen your bottom-line. Here are some reasons to actively manage your inventory:

Better understand product purchased verses sold as well as food cost. If you see your cost go out of control, you will have the inventory data to look to as you investigate, discover and fix what is causing the problem.

Inventory management is one of the first tools to getting or keeping your food cost where you want it – or better yet, a tool to use to work towards lowering food cost.

If inventory checks out but your costs are high, maybe you’ll come to the conclusion that you need to take another look at adjusting your menu prices. Or, maybe you’ll decide you need to focus on portion control with your staff. Or, maybe you’ll discover that food is walking out your backdoor. Any of these types of discoveries comes in part thanks to inventory management.

4 5

Help limit spoilage losses and speed up production by having the right amount of product.

Discover product that needs rotating or an item that’s being discontinued when there’s ample time to make a change that will help limit product loss or shortage.

Eliminate instances of having so much of a product stocked that employees come to believe that it’s okay to over-portion or to open a #10 can just for a 1/2 cup of product, etc.

There are a lot of tools and technologies (from manual to fully-integrated) that can help make the job of inventory management easier. In addition, while inventory control may seem like a BIG, time-consuming job at first, once you get into a routine, you will likely consider it a task you can’t live without. 10

TECHNOLOGY YOU EXPECT

You need the ability to conduct business anytime, from anywhere - which is why our technology team continues to offer innovative ways to do things like take control of your inventory. Our inventory management tool allows you to organize, manage and analyze inventory, including non-Martin Bros. items, from one easy-to-use interface. Set par levels. Create custom categories. Print, email or view reports online.

Item # 376110 Distributor: Martin Bros. Category: Fruit Description: Lemons Pack: 140 ct

Item #987790 Distributor: Martin Bros. Category: Bread Description: Hoagie Pack: 6/6 ct Item #347210 Distributor: Martin Bros. Category: Dairy Description: Milk 2% Low Fat Pack: 4/1 gal

Visit us today at www.martinsnet.com for more information on how you can start experiencing Martin Bros. and the technology you expect.

Foodservice with a Difference

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

HEALTHY FOOD CHOICES Low Fat Nature Valley® Low Fat Fruit Granola (421380 – 4/50 oz)

PROMOTING

HEALTHY MENU OPTIONS

Trans Fat Free Krystle Kettman, Martin Bros. Marketing Coordinator

Liquid Fry Extend® Zero Trans (620300 – 1/35 lb) Mel-Fry® Advanced (620480 – 1/35 lb) Mel-Fry® Premium (620500 – 1/35 lb) Mel-Fry® Essential (620510 – 1/35 lb)

Whole Wheat Whole Wheat Pressed Flour Tortillas 6 in (951260 – 12/24 ct) 8 in (949788 – 24/12 ct) 9 in (951880 – 12/12 ct) 10 in (951290 – 12/12 ct) 12 in (943638 – 6/12 ct)

Vegan

Vegetable

(940030 – 4/8 lb)

Southwest Style Roasted Tomato (951960 – 4/4 lb)

Southwest Black Bean (921670 – 4/4 lb)

Harvest Grain with Portobello Mushroom (943330 – 4/4 lb)

Low Sodium Gold Label Bases Low Sodium Beef (500021 – 1/1 lb) Low Sodium Chicken (500018 – 6/1 lb) Low Sodium Vegetable (501790 – 6/1 lb)

No Sugar Added Swiss Miss® No Sugar Added Hot Cocoa Mix (572490 – 6/24 ct)

Offering menu options for those looking to eat healthier is important. Promoting these options on your menu, however, is the key. Of course, your servers should be aware of these items, but you would benefit from making them stand out to the diner on your menu, as well. Healthy options are just one of the things that diners are looking for when they are choosing where to go to eat, what to eat and where to come back to. Even assisted living facilities and senior living establishments with restaurant-style dining options can help their residents live healthier by denoting healthy meal items.

For assisted living facilities, restaurants, colleges/ universities and convenience stores, providing and labeling healthy choices is the key. Whether you mark healthy choices throughout your menu with a symbol such as a heart or have entire menu sections of healthy items, it’s important to make them stand out. Here are some healthy characteristics to look for and call out on your menu:

Heart Low Saturated Fat Heart Healthy No Sugar Added

Wheat High Fiber Whole Wheat

Trans Fat Free Low Cholesterol Low Calorie

Leaf Organic Natural

Low Carb Low Fat Low Sodium Vegetarian Vegan

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

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.

10 lb 7 oz 1-1/8 Can (#10) 1 Tbsp 13-1/4 lb 1 lb 50 each

YOGURT BAKED CHICKEN BREAST Serves: 4 Boneless Skinless Chicken Breast, 4 oz Plain Low Fat Yogurt Kellogg’s Corn Flakes, Crumbs Oregano Basil Garlic Powder

1. Combine seasonings with crumbs. 2. Roll chicken in yogurt then roll in seasoned crumbs. 3. Bake at 375°F for 1 hour or until internal temperature reaches 165°F for 15 seconds.

#16622

CANTALOUPE CHICKEN SALAD Serves: 6 1 lb + 8 oz 2 cups 1/2 cup 1/4 tsp 1/8 tsp 1/8 tsp 2 Tbsp 2 tsp 2 tsp 1 each

HEART SMART CHICKEN TACO SALAD Serves: 50

#16624

4 each 4 oz 1/2 cup 1/8 tsp 1/8 tsp 1/8 tsp

#16627

Chicken, Diced, Cooked Celery, Diced Green Peppers, Chopped Curry Powder Garlic Powder Ground Black Pepper Lemon Juice Mayonnaise Plain Low Fat Yogurt Cantaloupe, Clean, Cut Into 6 Wedges

1. Combine all ingredients except cantaloupe; toss lightly; chill to 40°F or lower. 2. Heap 1/2 cup chicken salad into center of each cantaloupe wedge.

Chicken, Diced, Cooked Fresh Onions, Chopped Kidney Beans, Drained Garlic Powder Lettuce, Chopped Fresh Tomatoes, Chopped Corn Tortillas

1. Lay corn tortillas on a baking sheet. Spray with vegetable spray. Bake at 350°F for 2 minutes, turn and bake 2 more minutes or until crisp. 2. Brown chopped onions in a pan with oil. Drain fat thoroughly. Combine with chicken. 3. Combine beans and garlic powder. Add to chicken/onion. 4. Place lettuce on a plate. Top with chicken mixture. Top with tomato. Add cheese (if desired). Top with tortillas (crumbled).

#1348

SALT-FREE SCALLOPED POTATOES Serves: 50 12 lb 10 oz 4 oz 1 gal 6 oz 3 Tbsp

Fresh Potatoes Margarine Flour Low Fat Milk Breadcrumbs McCormick Salt-Free Seasoning

1. Peel and slice potatoes. Place in baking pan(s). 2. Combine flour with 1/4 cup milk. Add flour/milk paste to remainder of milk (hot) in pot. Cook to desired consistency. Add 8 oz margarine (melted). Pour over potatoes. 3. Combine breadcrumbs, seasoning and 2 oz margarine (melted). Sprinkle over potatoes. 4. Bake at 350°F for 1 to 1-1/2 hours or until internal temperature reaches 135°F for 15 seconds.

FEATURED PRODUCTS Crumbs

Seasonings

Beans

Kellogg’s Corn Flake Crumbs

McCormick Lawry’s Salt-Free Seasonings

Bush’s Best Low Sodium Beans

All Purpose Recipe Blend

Dark Red Kidney

(415920 – 12/21 oz)

For all your sweet and savory recipes. Cracker ingredient base.

(472751 – 1/13 oz)

(601130 – 6/#10)

Citrus Herb

Black

(473291 – 1/19 oz)

Garlic & Herb (475601 – 1/20 oz)

Mexican (473301 – 1/20.75 oz)

(601140 – 6/#10)

Pinto (601070 – 6/#10)

Garbanzo (601060 – 6/#10)

2014 ISSUE 4

SENIOR LIVING

How Am I Doing?

SENIOR LIVING

Conducting Employee Evaluations

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

he goal of any evaluation is to provide a “fair and square” assessment that can then be used to improve performance, operations and/or procedures. The following guide may help to structure employee evaluations and keep them focused on the most specific and important areas.

Task/Production

General Skills

Personal

Has knowledge and demonstrates ability to use equipment safely Cleans work area and equipment after use Records all necessary data in a timely manner (food temps, cleaning duties, dish machine temps, etc.) Completes assigned cleaning tasks properly and in a timely manner Understands and follows standardized recipes and serves proper portions Meets the time requirements for serving of meals Understands and demonstrates proper dishwashing and sanitation skills

Communicates effectively with other staff Kind and helpful to residents Arrives on time Flexible and motivated to overcome obstacles or changes in focus when needed on short notice

Receptive to constructive criticism Accepts and completes new assignments accurately and within required time frame Neat and well groomed in required uniform and proper hair covering and gloves when required Follows proper hand washing procedures Cooperative/team player

Of course, this is only a guide and a way to get you thinking about the evaluation process. Either throughout the evaluation or as a final step, it would be beneficial to work with employees to set goals that will help with any needed improvement and keep them motivated. You could also try to find out about any goals they might have to advance towards other duties and/or positions. Overall, remember that you are part of a team, so try to use evaluations as a way to work together to improve performance, operations and procedures throughout your community. 14

JobSelect® Comfort™ Nitrile Gloves Small (050540 – 4/250 ct) Medium (050550 – 4/250 ct) Large (050560 – 4/250 ct) X-Large (050570 – 4/250 ct)

MEDICAL SUPPLIES

STANDARDS for ABSORBENT

PRODUCTS

Tom Jordan, Martin Bros. Medical Supplies Sales Representative

In 2012, a council headed by the National Association for Continence (NAFC), which included manufacturer, government agency, nursing and family caregiving representatives, recommended national quality performance standards for absorbent products with the goal of reducing wasteful costs and improving care.

The recommendations cover the following eight characteristics: 1. 2. 3. 4. 5. 6. 7. 8.

Rewet rate – a measure of a product’s ability to withstand incontinent episodes between changes Rate of acquisition – a measure of the speed at which urine is drawn away from the skin Retention capacity – a measure of a product’s capacity to hold fluid Sizing options Safety Presence of a closure system Breathable zones Performance of elastics

Manufacturers undoubtedly use these characteristics to guide them in product research and development. Our vendor partner First Quality®, for example, recently introduced their new Breezers360°™ Briefs, which are named for their 360° Breathable Zones™. Thanks to these types of standards, then, new and innovative products can be developed that help healthcare facilities provide the best quality of life and care for their residents.

Introducing the next generation brief. • • •

Size 1

26-48 in Waist

(050770 - 6/16 ct)

Size 2 45-62 in Waist

(050780 - 4/18 ct)

Size 3 58-70 in Waist

(050790 - 4/15 ct)

Skin Smart™ – Hypoallergenic fabric contains Aloe, Chamomile and Vitamin E. Odor Guard™ Protection – Helps prevent odors before they even start. Quick WICK™ with MaxSoft – Combines superior softness with first-class acquisition speeds. 360° 360°

1 360° Breathable Zones™

1 360° Breathable Zones™ Air ﬂows freely through panels all Air ﬂows freely through panels all around allowing skin to breathe around allowing skin to breathe

2 Expandex™ 2 Expandex™ Wings Wings Soft,stretch flexible stretch panels provide Soft, flexible panels provide secure and contoured fit a secure aand contoured fit

3 Doublesorb™ Layers Layers 3 Doublesorb™ Soft, dualSoft, coredual system helps lock up core system helps lock up moisture and keeps it away from skin 3

moisture and keeps it away from skin

4 Easy-Lock Fasteners ® 4 Easy-Lock Fasteners ® Makes it easier to take brief on and off

Makes it easier to take brief on and off

AirMax ™ Deluxe

AirMax ™ Deluxe 2014 ISSUE 4

Skin Smart™ — Hypoallergenic fabric contains Aloe, Chamomile and Vitamin E

Skin Guard™ Smart™Protection — Hypoallergenic fabric contains Aloe, Chamomile Odor — Helps prevent odors before they even start and Vitamin E

Health Services With A Difference

A simple-to-use, web-based system to control inventory, charge residents and run billing reports. a No scanning a No bar coding a No labels a Use your laptop, desktop, phone or tablet a Capture dollars a Increase revenue a Generate orders based on self-determined par levels a Automatic Martin Bros. invoice import (no manual entry of products)

HEALTHY KIDS ACT UPDATE

SCHOOLS

Jimmy Dean First Break Egg & Cheese Bagel (933080 – 24/3.7 oz))

Tony’s Cheese Ultimate Flatbread – 51% Whole Grain (950560 – 96/5.95 oz)

Renee Greiner, RD, LD, Martin Bros. Marketing Dietitian

he Healthy Kids Act (HKA) was signed into law in May 2008. However, it’s of course an ongoing initiative for schools to be meeting the requirements and finding ways to continue helping to make health a priority for students, parents and staff.

In addition, there is the upcoming Smart Snacks in School legislation that will need to be implemented beginning on July 1. Once this legislation is finalized, it will establish nutrition standards for all foods sold in schools.

HOW YOU CAN HELP

SmartServe Teriyaki Glazed 3-D Chicken Fillet (912310 – 53/3 oz)

Reduced Sodium Cheese Sticks Made with Whole Grain (996260 – 420/.76 oz)

Keebler Bug Bites Grahams Crackers (413708 – 210/1 oz)

Tips From The Iowa Department of Education Choose nutritious foods and be physically active yourself to be a role model for students Involve students in school wellness Offer healthy choices to students both in and out of the classroom Remind parents to provide healthy treats for students during school parties Educate students on the Local Wellness Policy and Healthy Kids Act as it relates to them Start a worksite wellness initiative

OFFERING HEALTHY CHOICES THROUGH VENDING

There is the option for schools to take vending into their own control. There are many reasons why doing so is advantageous, including the following:

Access to suggested vending items from Martin Bros. that fit the Healthy Kids Act Added revenue source for foodservice programs Items controlled by foodservice programs Part of competitive foods rules, with schools accountable for items Can be used for an a la carte program in smaller schools

Finding Items That Fit Martin Bros. has a Healthy Kids Act page (www.MartinsMart.com – Resources – Healthy Kids Act) that includes items organized by category (entrée, side, vending). Items in this list are added or removed as needed, so check this page for updates – especially once the Smart Snacks legislation is finalized.

Betty Crocker Oatmeal Bars Chocolate Chip (410410 – 144/1.24 oz) Double Chocolate (416220 – 144/1.24 oz) Butterscotch (410400 – 144/1.24 oz)

Chocolate Chip Cookie Individually Wrapped – Wellness

Made with Whole Grains as the first ingredient. Zero Trans Fat. Less than 30% calories from total fat. Less than 10% calories from saturated fat. Less than 30% calories from sugar. (981980 – 120/1 oz)

HEALTHY VENDING SOLUTIONS Martin Bros. & All Brands Vending Health Smart Ice Cream Cups Fat Free, No Sugar Added Vanilla (993240 – 48/4 oz) Chocolate (993250 – 48/4 oz) Strawberry (993260 – 48/4 oz)

2014 ISSUE 4

HOTDISH!

1 DRESSING + 1 INGREDIENT

= Dynamite!

You can simplify your inventory and expand your menu by taking three popular dressing varieties and adding one ingredient. The combinations are limitless!

Trusted Brand Feature: Ventura DIRECTIONS: Combine ingredients and let rest for 2 hours before serving.

HORSERADISH HONEY MUSTARD

HONEY MUSTARD RANCH

TERIYAKI HONEY MUSTARD

HOISEN HONEY MUSTARD

Spicy Ranch

BACON RANCH

SOUTHWESTERN RANCH

SALSA RANCH

1 gallon Honey Mustard 24 oz Horseradish (909010)

1 gallon Honey Mustard 64 oz Ranch

1 gallon Honey Mustard 32 oz Teriyaki Sauce

1 gallon Honey Mustard 32 oz Hoisen Sauce

Golden Honey Mustard (630471 – 1/1 gal)

1 gallon Ranch 5 oz Hot Sauce

(French’s Frank’s RedHot – 560770)

Dipping Idea: All non-spicy appetizers. Original Ranch (630180 – 4/1 gal) (630370 – 4/1 gal – refrigerated)

LEMON PEPPER RANCH 1 gallon Ranch 5 oz Lemon & Pepper Seasoning Salt (McCormick – 472701)

Dipping Idea: Battered and breaded vegetables, chicken and fish.

BUFFALO BLUE CHEESE 1 gallon Blue Cheese 5 oz Hot Sauce

(French’s Frank’s RedHot – 560770)

1 gallon Ranch 24 oz Bacon, cooked, chopped

AVOCADO RANCH

1 gallon Ranch 64 oz Avocado, pureed (375050 or 375060)

CAJUN RANCH

JAMAICAN JERK RANCH

1 gallon Ranch 5 oz Jerk Seasoning

CILANTRO RANCH

1 gallon Ranch 4 oz Fresh Cilantro, chopped

(C.H. Robinson – 360490)

(McCormick – 473201)

Dipping Idea: All non-spicy appetizers.

PEPPERCORN BLUE CHEESE

PINEAPPLE BLUE CHEESE

1 gallon Blue Cheese 5 oz Coarse Grind Black Pepper (McCormick –

1 gallon Blue Cheese 28 oz Diced/Tidbit Pineapple, drained well Dipping Idea: Battered and breaded vegetables, chicken and fish appetizers.

90393855 or 90393857)

(630410 – 4/1 gal)

(McCormick – 473231)

1 gallon Ranch 5 oz Jerk Seasoning

Dipping Idea: All vegetable and beef appetizers. Thick & Chunky Blue Cheese

1 gallon Ranch 5 oz Santa Fe Style Seasoning

1 gallon Ranch 32 oz Salsa

BACON BLUE CHEESE

1 gallon Blue Cheese 24 oz Bacon, cooked, chopped

BARBECUE BLUE CHEESE 1 gallon Blue Cheese 24 oz BBQ Sauce

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

Save up to $50

Sweet Potatoes Rebate

Seasonal Favorites Rebate

New Products Rebate

Urine Remover (019980) Rebate

Maximum total rebate $100.

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

$10 per case. Offer valid 7/1/2013 - 6/30/2014.

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

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

Save up to $40

Save $3.20/case

Grill Mates New Seasonings Rebate

Lay’s Kettle Cooked Chips Rebate

Barbecue – 473321 Hamburger – 473351 Mesquite – 473361

Original – 609810 Salt & Vinegar – 609800 Jalapeno Cheddar – 609790 Variety – 609820

Save up to $250

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

Spring Rebate

$5 per case. Offer valid 1/1/2014 - 6/30/2014.

Minimum total rebate $20. Offer valid 2/24/2014 - 4/27/2014.

Save up to $100

Save up to $800

Escalon Tomatoes Rebate

JHS Topping Rebate

$1.00 per case.

$2 per case.

$4 per case.

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

Minimum total rebate $24. Offer valid 4/1/2014 - 8/31/2014.

Save up to $750

Save up to $500

Offer valid 1/27/2014 - 9/30/2014.

Insiders Club Rebate

Spring Fountain Rebate

Save up to $50

Save up to $250

Minimum total cases 7. Offer valid 1/1/2014 - 6/30/2014.

Minimum total rebate $25. Offer valid 3/24/2014 - 6/13/2014.

Barber Stuffed Chicken Rebate

Turkey Rebate

$2.50 per case.

$5 per case.

Offer valid 4/1/2014 - 5/31/2014. Customer must supply invoice(s).

Minimum total rebate $30. Offer valid 1/1/2014 - 4/30/2014.

Save up to $300

Save up to $500

Rotel (550860) & Award Cuisine Cheese Sauce (430250) Rebate

Award Cuisine Steam Tray Entrees Rebate

$3 per case.

Minimum total rebate $15. Offer valid 3/1/2014 - 4/30/2014.

Offer valid 1/2/2014 - 11/30/2014.

Minimum total rebate $21. Offer valid 1/1/2014 - 4/30/2014.

Save up to $335

Save up to $50

National Operator Rebate

Performance Cheese Rebate

$10 per case. Offer valid 1/1/2014 - 6/30/2014.

Buy your first case(s) and be reimbursed up to $25 for each case! Offer valid 1/1/2014 - 6/30/2014.

Rebates for Lent

Martin Bros. is tracking many rebates that would be great for the Lenten season! • Kerry Golden Dipt Pre-Dip • High Liner Seafood Is Smarter Savings • High Liner Thank Cod! For Smarter Savings • King & Prince Real Deal Gourmet Seafood Cakes • King & Prince Lent Rebate • Trident Rebates

ANY WAY YOU STACK IT $17.50/50 lb Case April 1-30, 2014

40 ct (361690) 60 ct (361960) 70 ct (361790) 80 ct (361800)

SALT SHAKEDOWN 1

Heinz’s new Smart Ladle Canned Soups have up to

54%LESS sodium per serving.

511710 | 12/49.5 oz

511720 | 12/49.5 oz

511700 | 12/49.5 oz

511680 | 12/49.5 oz

511690 | 12/49.5 oz

Chef Francisco by Heinz offers select soup

varieties with 700mg of sodium or less per serving.

3 Heinz reduced the sodium in their core line of ketchup products by 15% – from 190 to 160 milligrams per tablespoon.

Southwest Black Bean 921670 | 4/4lb Glass Bottle Ketchup 551100 | 24/14 oz

Only Martin Bros. Delivers

THE BRANDS YOU TRUST FOR BETTER FOR YOU OPTIONS

DISPOSABLES

SUSTAINABLE

PR DUCTS GOOD FOR ALL

ccording to Technomic, sustainability and social responsibility are taking on greater importance within the foodservice industry. In a study recently completed by Technomic, 63 percent of consumers said they are more likely to visit a foodservice operation they view as socially conscious.1 That’s why more and more of our vendors as well as Martin Bros. as a distributor continue to reinforce commitments to being good stewards of our environment. In the disposables category, there are vendors that are creating products that are simply more sustainable. These products obviously play an important role in helping foodservice be more sustainable. 1

Krystle Kettman, Martin Bros. Vendor Marketing Coordinator

Solo is committed to providing sustainable choices and educating customers about materials and disposal options. Solo’s Eco-Forward® products use renewable resources, use post-consumer recycled content and/or are commercially compostable.

Pactiv uses life cycle inventory studies to understand and minimize the environmental impact of products and has a sustainable product line called EarthChoice®.

Hoffmaster ensures raw materials are responsibly sourced and recycles material waste. Their EarthWise® Tree Free® line meets the Green Seal™ standard for sanitary paper products based on chlorine-free processing, energy and water efficiency and 100% recycled content with 65-80% post-consumer materials.

Technomic, Building a Better Foodservice Business through Sustainable and Responsible Practices, June 2008/February 2014

DEEP WELL PAPER DINNERWARE

PRODUCT CATALOG MOBILE APP The Solo Foodservice product catalog is available via mobile apps for Apple iOS, Blackberry and Android. No username/password required.

8.5 in. White Medium Weight (855148 - 4/125 ct)

• Made from 100% plant-based renewable resources. • Compostable in a commercial compost facility. • Certified ASTM-D6868 by the Biodegradable Products Institute (BPI). • Paperboard that is from a Forest Stewardship Council (FSC) or Sustainable Forestry Initiative (SFI) certified fiber source. • Great for heavy, saucy foods like steak and potatoes. • Custom print capabilities.

>> To access, visit the Solo eResource website [www.solutionsbysolo.com] on your smart phone and click on either “VIEW MOBILE SITE” or “DOWNLOAD ANDROID APP”. Remember to bookmark it or use the icon for quick access next time!

2014 ISSUE 4

EQUI PM ENTA N D SUPPL I ES

R A RECIPE FO

g n i k oo Better-L ts Carpe

5 ESSENTIAL INGREDIENTS

for a successful carpet care program identified by the Carpet and Rug Institute. 1. Soil Containment 2. Vacuuming 3. Spot/Spill Removal 4. Interim Cleaning 5. Restorative Cleaning

Ask your Martin Bro s. representa tive to schedule a demo!

PROCEDURES

from vendor partner Multi-Clean for making these “ingredients” work: Maintaining your carpets starts with prevention. Use good-quality matting at entries to prevent moisture and dirt from getting on the carpet. Regular vacuuming is the simplest and most important maintenance activity you can do to keep your carpet in the best possible condition. Ever wonder why worn carpet gets matted down and shows visible traffic lanes? It is the abrasive nature of dirt and foot traffic that actually causes permanent damage/fraying of the carpet fibers, causing them to lose their resiliency. The faster you clean up spills, the less likely they will turn into permanent stains. When a spill occurs, blot up as much as possible with a white towel. Then, spray plain water through a spray bottle onto the area and blot again. Repeat the process until the towel comes up clean. If you own a wet dry vacuum, use it to pull as much moisture out of the carpet as possible. When vacuuming or spot cleaning isn’t enough, interim cleaning methods can be considered if the carpet is not heavily soiled. The most well-known interim method is old-fashioned bonnet cleaning. This method can be modestly effective. However, a new type of system called encapsulation cleaning is a more effective interim cleaning method that leaves carpets free of residues and actually removes dirt. The method uses a special polymer-based cleaner combined with agitation to loosen soil. Extraction cleaning is still recognized as the only deep-cleaning method for carpets. Use a good-quality extractor that applies a cleaning solution and then picks up the soiled solution. Use a cleaning chemical that is safe for stain-resistant carpet and is designed for extraction cleaning.

Roxanne Hassman Martin Bros. Janitorial Category Manager

TOOLS CV 30 Upright Vacuum (072630 – 1/12 in) Three-level filtration designed to help contribute to improved indoor air quality. Also features soft rubber bumpers, on-board tools, protected hose and cord assembly, simple-to-use height adjustment and specially-engineered shockabsorbing wheels.

Carpet Spotter (012946 – 1/1 qt) A versatile spot and stain remover. Extraction Low Foam Cleaner (011188 – 1/1 gallon)

A mild pH cleaner containing detergents, emulsifiers and water-soluble solvents that will clean dirt, grease and stains. Should be used in conjunction with Pre-Treat as a traffic lane prespray on very heavily-soiled traffic areas. Pre-Treat Pre-Spray (017190 – 1/1 gallon) A special carpet detergent formulated to prespray soiled traffic lanes prior to extraction or rotary brush shampoo cleaning. It contains nonbutyl solvents, biodegradable surfactants and builders to assist in the removal of oily soil and light greases from all types of carpets. It is also used for bonnet cleaning. ECO2 Encapsulating Cleaner with Oxygen

(011050 – 4/1 gallon)

A low-moisture system that encapsulates soil for easy removal and leaves no residual. Hydrogen peroxide supplies oxygen to help destroy odors and power out soils. Simply agitate carpet and then vacuum away.

Clean Track L18 Extractor (072855 – 1/18 in) A self-contained, portable extractor with a compact, easily-maneuverable design. With simple tank filling and intuitive controls, it’s an unprecedented and easy-to-use solution.

EQUI PM ENTA N D SUPPL I ES

4 STEPS TO PROTECTING

STAINLESS STEEL

Contrary to popular belief, stainless steels are susceptible to rusting if not cleaned and cared for properly.

According to our vendor partner Hobart, the problem is the damage that can be done to the invisible film that covers stainless steel’s surface and shields against corrosion. As long as this film is intact, the steel will not rust or stain. So, the key is keeping the invisible film intact, and keeping it intact means avoiding the three main things that can break it down. These three things are mechanical abrasion, deposits/water and chlorides.

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

So, here are four steps to avoiding problems and keeping your stainless steel protected:

1 2 3 4

Use Proper Tools

Use Proper Cleaners

Use non-abrasive tools such as soft cloths and plastic scouring pads. You may also use stainless steel pads, but the scrubbing motion must be in the direction of the manufacturer’s polishing marks. Do NOT use steel pads, wire brushes or scrapers.

Use alkaline, alkaline chlorinated or non-chloride cleaners. Do NOT use chloride cleaners.

Camwear Clear Rounds & Lids

Treat Your Water Softening and/or filtering hard water can do a lot to reduce deposits.

Clean & Rinse

Wipe off cleaning agents and standing water as soon as possible. Prolonged contact can lead to problems.

w Round shape promotes proper air circulation. w Easy to read imprinted graduations. w Made of crystal clear, virtually unbreakable polycarbonate. w Withstands temperatures from -40°F to 210°F. w Stain-resistant to food acids and oils. w NSF listed. Round Containers 1 qt (208620) 2 qt (208570) 4 qt (208575) 6 qt (208580) 8 qt (208585) 12 qt (208590) 22 qt (208600) Round Lids 1 qt (208620) 2 & 4 qt (208360) 6 & 8 qt (208640) 12, 18 & 22 qt (208650)

Advansys™ LXe Undercounter Dishwasher • ENERGY STAR ® qualified • Energy Recovery technology to save on energy costs up to $485 per year* • Improved Smart Display keeps operators informed without the use of error codes • Sense-a-Temp™ booster heater technology *Based on 60 cycles per day.

V-Series Reach-In One-Door Refrigerator (264234 – 26-1/2 x 34-7/8 x 84)

V-Series Reach-In One-Door Freezer (264361 – 26-1/2 x 34-7/8 x 84)

Stainless Steel Wipes (017220 – 6/40 ct)

Stainless Steel Cleaner (013618 – 6/17 oz)

2014 ISSUE 3 4

EQUI PM ENTA N D SUPPL I ES

4 STEPS TO

CLEANING SANITIZING TABLES

It is important to properly clean and sanitize food contact surfaces such as tables. Clean tables lead to higher marks from guests and also help to reduce contamination risks.

Roxanne Hassman Martin Bros. Janitorial Category Manager

Here are four steps and several important tips to keep in mind when cleaning up and sanitizing:

Steps 1

Clean the surface with an appropriate cleaner.

After cleaning, thoroughly rinse the surface with clean water.

Apply a sanitizing solution to the surface. You can use a quat-based or chlorine-based sanitizer. Have the appropriate test strips available to test for proper parts per million (ppm).

Allow the sanitizer to air dry on the surface.

Important Tips • You should use three different cloths: one for cleaning, one for rinsing and one for applying sanitizer. • Use different colored pails for steps 1, 2 and 3 so it is easy to identify the cleaner versus the clean rinse water versus the sanitizer. Spray bottles of cleaner and sanitizer may be used instead of pails.

Germicidal Bleach (018560 – 3/121 oz)

Quaternary Sanitizer (013518 – 4/1 gal) Quaternary Sanitizer - RTU (013528 – 6/1 qt)

Kleen-Pails Meet HACCP guidelines as dedicated-use, labeled containers for cleaning and sanitizing solutions. Red – Sanitizing (222500 – 1/6 qt) Green – Cleaning (222510 – 1/6 qt)

• Always read manufacturer labels to achieve proper dilution. • Have the appropriate test strips available to test for proper ppm. Check often since ppm will drop throughout the day. • It is very important to rinse surfaces with clean water after cleaning and before sanitizing to maximize the effectiveness of the sanitizer. It is also important to allow the sanitizer to air dry on the surface.

HYGEN Foodservice Cloths • Best-in-class microfiber delivers superior cleaning performance and durability • Rinse and reuse – launderable up to 40 times • Removes stains 30% more effectively than cotton cloths • Cleans effectively with less chemical replenishment • Quat safe and compatible with bleach. Red - Sanitizing (027300 - 24/16x19 in) Green - Cleaning (027310 - 24/16x19 in)

DARE TO

SERVE SPECIALS Easter and Mother’s Day are right around the corner. Have you checked out Dish!Blog yet? We’ve got great ideas to help you build your business during the spring holiday season with breakfasts, brunches and buffets!

· · · ·

Ideas for Expanding Menu Options 10 Tips for Breakfast Buffets in Senior Living Make Your Mark: Convenience Store Breakfast Foods Breakfast Ideas for K-12 Schools

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.

BREAKFAST STRATA INGREDIENTS 2-1/2 lb Basic American Golden Grill Premium Hashbrowns (603050)

1 cup Norpac Flav-R-Pac Broccoli Cuts (963060; 962150), thawed

2 cups Farmland Diced Ham (915190)

2 cups C.H. Robinson Spinach (361170)

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 until center is set, covering for first 45 minutes.

http://blog.martinsnet.com

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

Apr Preventing

PhD, MBA, RD, CSG, LD, FADA

June Diabetes Q&A

School

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

June Nurse Net Live:

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

July “Playing It Out”

C-Store

May Guidance to Regulatory

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

Restaurant

Nutrition

Interactive Dementia Training

Mary Sell, RD, LD & Erika Kramer 1:30 PM - 2:30 PM CST

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

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

Aug Food Safety:

Where Are We Today? Gretchen Robinson, RD, LD 1:30 PM - 2:30 PM CST

Healthcare Medical

WEBINARS

EVENTS

www.martinsnet.com/events

Destination...Maximizing Labor

Prevention is Right

9:00 AM -1:00 PM 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.

Join us as we discuss prevention of skin ulcers, falls, infections and med errors. After going over information and the latest technology to help you avoid these obstacles, we will put your knowledge to the test in our “Prevention is Right” game! Face off against others and go home with prizes and the tools to play this game at your own community!

Apr

8 Apr

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

Apr

St. Michael City Hall 11800 Town Center Drive NE St. Michael, MN 55376

Apr

9 23

Tanglewood Hills 4250 Middle Rd Bettendorf, IA 52722 Old Main Village 301 S 5th St Mankato, MN 56001

Apr

Archer House 212 Division St S Northfield, MN 55057