Dish! - 2014 Issue 5

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FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2014 • ISSUE 5

HEAT UP SALES

GRILLED SPECIALS MAXIMIZE PROFITABILITY

7 TIPS TO MANAGE COSTS

PROMOTE HEALTH & WELLNESS

WAYS TO SHAKE THE SODIUM ON YOUR MENU

! p U t I e Fir SEASONING MAKES YOUR MENU STAND OUT

USE IT TO MAKE BOLD BURGERS, AND USE IT TO MAKE FANTASTIC FRIES!

Mesquite 473361 1/24 oz

Hamburger 473351 1/24 oz

AMAZING

Barbecue 473321 1/27 oz

flavor IS SERVED.

MARTIN BROS. DISTRIBUTING

Grilling!

Things are starting to heat up, including the grill! While grilled menu items are popular yearround, it’s the perfect time of year to capitalize on Americans’ love of grilling, grilled foods and backyard barbecues.

So, pick out some of your most profitable grilled items to feature. Or come up with a new grilled limited time offer. Smokin’ sales are possible!

Krystle Kettman MANAGING EDITOR

2

CULINARY CONCEPTS Burgers, Steak, Chicken & Pineapple

8 10

1 INGREDIENT 3 WAYS

MERCHANDISING MANAGER Jennifer Meinders

JBS 5 Star Beef Clod Tender

MARKETING MANAGER Sara Kies

BUSINESS BUZZ

VENDOR MARKETING COORDINATOR Krystle Kettman

7 Tips to Manage Costs

12 HEALTH & WELLNESS

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

Shaking the Sodium

14

Beef Clod Tender

SENIOR LIVING

8

Summer Ideas to Market Your Facility

School’s Almost Out For Summer

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

17 CONVENIENCE

Growth & Profit for Campus C-Stores

EQUIPMENT & SUPPLIES

Tips to Manage Costs

10

Save Money on Liners

Packaging to Drive Sales

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

PHOTOGRAPHY Billy Patton, Rob Swiatly INTERACTIVE DESIGN SPECIALIST Bill Pendry

21 MEDICAL SUPPLIES Why Certify?

Burger Trend & Rebates

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

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

20 DISPOSABLES 22 HOT DISH!

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

16 SCHOOLS 18

DIRECTOR OF MARKETING & MERCHANDISING Diane Chandler

Shaking the Sodium

12

TOP NOTCH

BURGERS Scott Fadden

Martin Bros. operations Consultant

T

ry out these burger topping ideas to drive sales! A burger isn’t just a burger anymore. The trend continues to be for burgers to go gourmet with unique meats, buns, seasonings, toppings and names. Be creative to draw customers in and keep them coming back.

LOADED FRIED MUSHROOM & SWISS INGREDIENTS Rotella’s Rosette Sesame Seed Kaiser Bun – 4 in (987170 – 6/8 ct) Valley Meats Fresh Beef Patty 2x1 (913040 – 1/12 lb) McCormick Grill Mates Hamburger Seasoning (473351 – 1/24 oz) Sliced Swiss Cheese – .75 oz (900040 – 8/1.5 lb) Tampa Maid Harvest Creations Dipt’n Dusted Bella Mushrooms – Fry (927530 – 6/2 lb) Jimmy Dean Center Piece Fully Cooked Bacon (931220 – 1/300 slice) Sugar Foods Fresh Gourmet Crispy Onions (603290 – 6/24 oz) SERVE WITH Lamb Weston Ranch Seasoned Wedge Cuts – Bake, Fry (960260 – 6/5 lb)

COST $4.17 SELL AT $10.99

POTENTIAL PROFIT* $6.82

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

CULINARY CONCEPTS

WESTERN COST $4.24 SELL AT $11.49

POTENTIAL PROFIT* $7.25

INGREDIENTS Rotella’s Rosette Sesame Seed Kaiser Bun – 4 in (987170 – 6/8 ct) Valley Meats Fresh Beef Patty 2x1 (913040 – 1/12 lb) McCormick Grill Mates Hamburger Seasoning (473351 – 1/24 oz) Sliced American Cheese – 160 ct (904680 – 2/5 lb) Farmland Gold Medal Single Sliced Apple Cider Bacon – 18/22 (914040 – 1/15 lb) McCain Golden Crisp Battered Onion Petals -Bake, Fry (961320 – 9/2.5 lb) French’s Cattlemen’s Kansas City Classic BBQ Sauce (560610 – 4/1 gal; 560600 – 1/5 gal) SERVE WITH Tampa Maid Harvest Creations Dipt’n Dusted Sweet & Spicy Pickle Chips – Fry (927550 – 4/2.5 lb)

! n o i t a s n e S Q B B EXTREME CHEESE INGREDIENTS Rotella’s Rosette Sesame Seed Kaiser Bun – 4 in (987170 – 6/8 ct) Valley Meats Fresh Beef Patty 2x1 (913040 – 1/12 lb) McCormick Grill Mates Hamburger Seasoning (473351 – 1/24 oz) Sliced Swiss Cheese – .75 oz (900040 – 8/1.5 lb) Sliced American Cheese – 160 ct (904680 – 2/5 lb) McCain Anchor Breaded Natural White Cheddar Cheese Nuggets – Fry (961220 – 6/3 lb) SERVE WITH Lamb Weston Rus-Ettes Cottage Fries – Bake, Fry (960910 – 6/5 lb)

COST $3.42 SELL AT $9.99

POTENTIAL PROFIT* $6.57

Love Fried Cheese!!

2014 ISSUE 5

3

RETHINK

STEAK

Tyson IBP Choice Flat Iron Steak Cut from the second most tender beef muscle. Flavorful, juicy and well-marbled. Less expensive alternative to rib or loin steaks such as ribeye, sirloin or strip.

(917770 – 20/8 oz)

ASIAN FLAT IRON STEAK INGREDIENTS 1 each Tyson IBP Choice Flat Iron Steak (917770) 2 oz Nestle Minor’s Chile Garlic Sauce (501390) 3/4 cup Uncle Ben’s Original Converted Rice (460600; 460610), prepared 1/2 cup Norpac Flav-R-Pac Grande Classics Key West Vegetable Blend (962870), prepared 2 Tbsp C.H. Robinson Green Onions (361010), sliced PREPARATION & COOKING – While grilling steak as ordered, glaze with sauce. Toss rice with vegetables.

Plate rice/vegetables. Place glazed steak on top.

Garnish with onions. Serve with a side salad.

4

PROFIT POTENTIAL Steak Sauce Rice Vegetables Onions Side Salad

4.32 .40 .21 .30 .08 .55

Total Cost

$5.86

Original Converted Rice The classic, long grain rice with great flavor, consistent quality, generous yields and superior holding time.

(460600 – 1/25 lb; 460610 – 2/10 lb)

SELL AT $15.99

POTENTIAL PROFIT* $10.13 *Potential profits are based on average prices and serving sizes.

CULINARY CONCEPTS Rotella’s Sweet Jalapeno Bun – 5 in (996720 – 6/12 ct)

J&B Midwest Pride Marinated Top Butt Sirloin Steak Center Cut. Cap Off. (913760 – 28/6 oz)

G.E.T. White Square Petite Bowl – 3 oz Made of melamine (plastic).

NSF listed. Dishwasher safe.

(263502 – 1/48 ct)

McCain Moore’s Onion Tanglers Sweet 1/8 in onion slivers covered in a light, made-from-scratchstyle breading. Bake or Fry. (964130 – 6/2 lb)

Nestle Minor’s Chile Garlic Sauce Spicy bite of chile peppers with the zesty flavor of garlic.

(501390 – 4/.5 gal)

SIRLOIN STEAK SANDWICH INGREDIENTS 1 each J&B Midwest Pride Marinated Top Butt Sirloin Steak (913760) 1 each Rotella’s Sweet Jalapeno Bun (996720) 2 oz McCain Moore’s Onion Tanglers (964130), prepared 2 oz Garlic Parmesan Ranch (see recipe below) PREPARATION & COOKING – Prepare steak. Place on bottom portion of bun. Top with Garlic Parmesan Ranch and Onion Tanglers. Place top portion of bun on top. Serve with 5 oz Lamb Weston Generation 7 Concertinas Fries – Bake, Fry (960150) and a side of Garlic Parmesan Ranch.

GARLIC PARMESAN RANCH INGREDIENTS 2 cups Ventura Hidden Valley Ranch (630180; Refrigerated – 630370) 1/2 cup Grated Parmesan Cheese 2 Tbsp Wholesale Minced/Chopped Garlic (391020)

PROFIT POTENTIAL Steak Bun Onions Sauce Fries

3.45 .48 .36 .24 .38

Total Cost

$4.91

SELL AT $12.99

POTENTIAL PROFIT* $8.08

2014 ISSUE 5

5

H AWA II A N

CHICKEN Steve Tiezzi

G

Martin Bros.

Corporate Chef

ive your chicken breast a tropical, summer flair! Chicken is a staple on menus. Think of the possibilities, though, when you make a staple a special!

TERIYAKI GRILLED CHICKEN INGREDIENTS 1 each Wayne Farms Marinated Boneless Skinless Chicken Breast (977420) 2 oz Ken’s Sweet Baby Ray’s Sweet Teriyaki Wing Sauce & Glaze (561390) 1 cup Uncle Ben’s Rice Pilaf (460580), prepared 3 cups Monterey Thin Sliced Mushrooms (380680; 360970) 1 cup Capital City Red Bell Peppers (361251; 361250), diced 1 cup C.H. Robinson Green Onions (361010), diced 6 each Tampa Maid Harvest Creations Coconut Breaded Pineapple Bites (927510), prepared, halved As needed C.H. Robinson Parsley (361160), chopped PREPARATION & COOKING – While grilling chicken, glaze with sauce. Saute vegetables. Toss rice with vegetables. Plate rice/vegetables. Place glazed chicken on top. Finish with pineapple bites and parsley. Serve with a salad such as Mrs. Gerry’s Three Bean Salad (905330).

PROFIT POTENTIAL Chicken Sauce Rice & Veggies Pineapple Parsley Salad Total Cost

1.02 .50 .90 .20 .05 .68 $3.35

SELL AT $10.99

POTENTIAL PROFIT* $7.64

Ken’s Sweet Baby Ray’s Sweet Teriyaki Wing Sauce & Glaze (561390 – 4/1 gal)

Wayne Farms Marinated Boneless Skinless Chicken Breast (977420 – 26/6 oz)

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

CULINARY CONCEPTS

McCain Sweet Classics Double Chocolate Brownie Bites – Bake, Fry (981380 – 2/4 lb)

COST $2.33 SELL AT $5.99

Featuring Tampa Maid Harvest Creations Coconut Breaded Pineapple Bites – Fry (927510 – 6/2 lb)

POTENTIAL PROFIT* $3.66

DESSERTS

FRIED PINEAPPLE, BERRY & BROWNIE TOPPED POUND CAKE

FRIED PINEAPPLE & BERRY TOPPED ICE CREAM INGREDIENTS 3 scoops Wells’ Blue Bunny Vanilla Ice Cream (990050 – 1/3 gal) 2 each Wholesale Strawberries (377618 – 8/1 lb), quartered 4-5 each Blackberries 3-4 each Tampa Maid Harvest Creations Coconut Breaded Pineapple Bites (927510) Lyons Blackberry Designer Dessert Sauce (771460 – 12/16 oz) Powdered Sugar

INGREDIENTS 1 slice General Mills Gold Medal Pound Cake Mix (401730 – 6/5 lb), prepared, halved 2 each Wholesale Strawberries (377618 – 8/1 lb), quartered 4-5 each Blackberries Rich’s On Top Whipped Topping (988060 – 12/16 oz) Lyons Blackberry Designer Dessert Sauce (771460 – 12/16 oz) 3-4 each Tampa Maid Harvest Creations Coconut Breaded Pineapple Bites (927510), halved 2 each McCain Sweet Classics Double Chocolate Brownie Bites (981380 – 2/4 lb), halved

Optional: General Mills Gold Medal Pound Cake Mix (401730 – 6/5 lb), prepared, diced

COST $1.97 SELL AT $5.99

POTENTIAL PROFIT* $4.02

Lyons Blackberry Designer Dessert Sauce (771460 – 12/16 oz)

2014 ISSUE 5

7

1 3

JBS 5 Star Beef Clod Tender (902760) 5 bags Approximately 20 tenders per bag

ingredient ways

1

USDA Choice beef shoulder tenders ranging from 8-16 ounces with an average size of 13 ounces. A very versatile product that you can bake, broil, grill, saute, stuff or deep fry.

Excellent for sandwiches, entrees, kabobs and medallions.

BOURBON BISTRO STEAK PROFIT POTENTIAL

Serves: 2 12 oz 3 oz 10 oz 1/2 cup As needed

JBS 5 Star Beef Clod Tender (902760) Nestle Minor’s Bourbon Style Sauce (501190) Lamb Weston Rus-Ettes Cottage Fries (960910), prepared Sugar Foods Fresh Gourmet Crispy Onions (603290) C.H. Robinson Parsley (361160)

Trim any excess fat and silver skin from the clod tender, season with salt and pepper, sear on the grill, glaze with half the sauce, finish in a hot oven to 130°F, let rest for about 5 minutes and slice. Line serving plate with prepared fries and almost all of the crispy onions, place sliced steak on top, drizzle with remaining sauce and garnish with parsley and remaining crispy onions. Serve with one side per person.

Beef Sauce Onions Fries 2 Sides

3.72 .63 .54 .70 1.20

Total Cost

6.79

SELL AT $20.99

POTENTIAL PROFIT* $14.20

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

8

1 I N G R E D I E N T • 3 WAYS

2

BLUE CHEESE MUSHROOM BISTRO STEAK BISTRO STEAK 6 oz

JBS 5 Star Beef Clod Tender (902760)

1 strip

Hormel GriddleMaster Applewood Bacon (920900)

As needed McCormick Grill Mates Montreal Steak Seasoning (471181) Trim any excess fat and silver skin from the clod tender. Cut into steak portions (use any ends for kabobs or tips). Wrap steak with bacon, season and grill as ordered.

Serve with a Blue Cheese Mushroom sauce.

PROFIT POTENTIAL Beef Bacon Seasoning Sauce/1 serving Potato & Vegetable Soup & Bread Total Cost

1.86 .27 .06 .46 .86 .94 $4.45

SELL AT $13.99

POTENTIAL PROFIT* $9.54

eese h C e lu B r u o t u o k C hec ipe at c e r e c u a S m o o r h s Mu ipes! c e r / m o c . t e n s in t r a m

3

BISTRO STEAK SANDWICH Trim any excess fat and silver skin from the clod tender. Cut into 5 ounce medallion-size portions (use any ends for kabobs or tips). Season. Grill as ordered.

Serve with Lamb Weston Lamb’s Seasoned Twister Fries – Bake, Fry (960468 – 6/5 lb).

SELL AT $9.99

POTENTIAL PROFIT* $7.02

2014 ISSUE 5

9

BUSINESS BUZZ

7 F

SEVEN TIPS TO MANAGE COSTS

Scott Fadden Martin Bros.

Operations Consultant TENDERREADY® Roasted Chicken Quarters

ood and labor costs are two of the most important things for foodservice establishments to manage in order to maximize profitability. Ultimately, the goal is to find the perfect balance between food/labor

cost and quality/service level. If you feel that your food and/or labor costs are too high, there are some things that you can evaluate in order to get them where you need them to be.

(971460 – 32/10 oz)

Marinated, topically seasoned then fully cooked, sous-vide style in a sealed bag.

On Top® Whipped Topping

1

Here are some tips from Perdue Foodservice:

Lower costs by using fewer distributors and ordering less frequently.

2

Avoid surcharges by ensuring that all deliveries are over the minimum drop amount.

(988060 – 12/16 oz)

Pre-whipped, non-dairy topping with a light, creamy texture.

Packaged in pastry bags with decorator tip and easy-open seal.

Yoplait® ParfaitPro® Low Fat Yogurt Minimize labor time and product waste when making on-trend yogurt parfaits.

Vanilla (904760 – 6/64 oz) Strawberry (904750 – 6/64 oz)

7

3

Review what customers are leaving on their plates and not taking home to help uncover opportunities to reengineer your menu offerings.

Use products with innovative processing and packaging. These types of innovations can often create food and labor cost savings.

Chef Pierre Pre-Baked & Pre-Sliced Pies

4 6

Train servers to ask if customers want all of the items that come with a dish. This can eliminate waste and lower food cost.

5

Use fully cooked and pre-sliced products. These types of products can often create food and labor cost savings.

Be sure you are using your ingredients across multiple parts of your menu. Each product should fit on your menu at least three ways.

Blueberry Lattice (992820 – 6/8 slice) Lemon Meringue (996590 – 6/8 slice) Luxe Layers Blueberry with Lemon Meringue (999040 – 4/10 slice)

Smoke ‘N Fast Fully Cooked Back Rib Pieces (911300 – 2/5 lb) Ribbits in BBQ Sauce (911350 – 2/5 lb)

G2 Fried Egg Patty (975320 – 245/1.5 oz)

10

Technology You Expect.

Food Cost Control.

Restaurant For RESTAURANTS, we have a Food Cost Calculator where you can enter any two amounts (raw cost, percent of food cost and/or sell price) and calculate the third.

Healthcare For HEALTHCARE, you’ll find information and tools for Per Patient Per Day (PPD) food cost, including a Formula example, PPD Calculator, Costing Checklist and Cost Savings Tips.

Visit info.martinsnet.com/cost-control-tips to download our healthcare-based e-book Top 12 Cost Control Tips.

Foodservice with a Difference

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

SHAKING THE SODIUM Katie Wulkow, RD, LD Martin Bros. Menu Customization Dietitian

Sodium adds flavor and texture and functions as a preservative in many foods. It is found in processed foods, foods you add salt to during cooking and foods you add salt to at the table.

However, you must be conscious of how much sodium you are serving and consuming.

5 ways

to decrease sodium

1 2 3 4 5

Read nutrition facts for information on sodium content, choose foods with lower sodium (no added salt canned vegetables, low sodium soups and broths, plain rice and noodles, etc.) and avoid or limit foods high in sodium.

Consume fresher foods such as fresh or frozen vegetables (no sauce added), lean meats, skinless poultry and fresh seafood.

For flavor without salt, use salt-free seasonings and add spices/herbs (garlic powder, basil, oregano, thyme, etc.) and/or acids (vinegar, lemon/lime juice, etc.).

Check out Martin Bros.’ wide variety of lower-sodium products, fresh/frozen fruits and vegetables and salt-free seasonings.

Contact a Martin Bros. representative for recipe ideas and cooking techniques to reduce sodium.

Visit info.martinsnet.com/beyond-salt to download our Flavor Beyond Salt e-book.

12

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

Foods high in sodium include: breaded meats, processed/salted/smoked meats (ham, bacon, hot dogs, bologna, etc.), cheese, convenience foods such as boxed mixes (rice, macaroni and cheese, instant noodles, etc.) and frozen dinners, snack foods (chips, crackers, pretzels, etc.), condiments (ketchup, salsa, soy sauce, etc.) and canned items (vegetables, meats, soups, etc.).

Try enhancing flavor without salt using these herbs: BASIL:

BAY LEAVES:

Leaves

Whole Bay Leaves

CILANTRO: Fresh Cilantro (360490 – 4/1 lb)

(472161 – 1/2 oz)

(472151 – 1/5 oz; 472792 – 1/22 oz)

Ground

(472141 – 1/12 oz)

Fresh

(391000 – 1/1 lb)

DILL:

MINT:

OREGANO: Leaves

Mint Leaves

Dill Weed

(472461 – 1/1.5 lb)

(90393993 – 6/4 oz)

(472301 – 1/5 oz)

Ground (472471 – 1/13 oz)

PARSLEY:

SAGE:

Flakes

Rubbed Sage

(472501 – 1/10 oz)

ROSEMARY: Leaves

(472631 – 1/6 oz)

(472651 – 1/6 oz)

Fresh (361160 – 4/1 lb)

Fresh

(391008 – 1/1 lb)

LOW SODIUM PRODUCTS Potato Pearls® Smart Servings™ Low Sodium with Vitamin C Mashed Potatoes (602960 – 12/26.5 oz)

SENSIBLY AUTHENTIC™ BASES & GRAVIES Master’s Touch ® All Natural Reduced Sodium Bases Beef (500900 – 6/1 lb) Chicken (500910 – 6/1 lb)

Lower Sodium Deli Select Sliced Meats Thin-Sliced Smoked Ham (932370 – 6/2 lb) Thin-Sliced Honey Roasted Turkey (932350 – 6/2 lb) Thin-Sliced Oven Roasted Turkey (932360 – 6/2 lb)

Spices

Libby’s Low Sodium Canned Vegetables

Frozen Vegetables & Fruit and Vegetable Blends

Fresh Asparagus (360050 – 1/11 lb) Fresh Strawberries (377618 – 8/1 lb)

Gold Label Low Sodium Bases Beef (500021 – 1/1 lb; 501770 – 3/4 lb) Chicken (500018 – 6/1 lb; 501760 – 3/4 lb) Vegetable (501790 – 6/1 lb)

PanRoast® Low Sodium No Gluten Ingredients Gravy Mixes Brown (504140 – 8/12 oz) Chicken (504150 – 8/12 oz)

Salt-Free Seasonings All Purpose Recipe Blend (472751 – 1/13 oz)

Citrus Herb (473291 – 1/19 oz)

Garlic & Herb (475601 – 1/20 oz)

2014 ISSUE 5

13

SENIOR LIVING

Summer Ideas TWO

TO MARKET YOUR FACILITY

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

?

MARKETING YOUR COMMUNITY: THINGS TO CONSIDER WHEN

?

WHAT ARE SENIORS LOOKING FOR?

It is always important to keep up-to-date with the wants and needs of your current and prospective residents and their families. However, it is becoming more important all the time to also familiarize yourself with the wants and needs of the next generations that will be coming into your community. For foodservice, it might be looking at restaurant-style dining, 24/7 dining, signature food items, a coffee shop, pub or bistro and/or parties and theme meals.

Seniors might also be looking for and needing dining programs tailored to specialized care, such as memory care.

WHAT MARKETING CHANNELS SHOULD YOU USE?

With the growing social media trend, there are new ways to go about marketing your community. However, you need to take into consideration which marketing channels will reach your audience. While seniors are becoming more and more technologically savvy, many are still most comfortable with television, newspaper and radio. However, many of their family members are likely opposite, preferring email and Facebook. So it is important to try to diversify your marketing approach across many different channels.

?

WHAT MAKES YOUR COMMUNITY STAND OUT?

What service(s) or offering(s) make you stand out in the industry and/or in your local area? If someone were to ask you why they should choose your community, what would be your top answer? These are the things to promote!

Visit info.martinsnet.com/facility-marketing to download 5 Ways to Easily Market Your Senior Living Facility e-book.

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SENIOR LIVING

1

TAKE THEM TO

Hawaii

The theme for National Nursing Home Week®, May 11-17, is “Living the Aloha Spirit”. What a perfect time to celebrate with a Hawaiian party! Perhaps even open it up to the public in your area to showcase how your community supports “aloha spirit” through unity, kindness, truthfulness, humility and patience. A complete Hawaiian Party Theme Meal Magic package is available at www.martinsmart.com under Services. Get ideas and resources for advertising, attire, decorations, menu, music, games and more.

HAWAIIAN PRODUCTS

Chef Pierre Pies

4.25 in

(980750 – 6/10 in)

Grill

Who doesn’t enjoy a fresh grilled hot dog, bratwurst or hamburger? Add fresh vegetables, salads, coleslaw, chips and ice cream and watch the fun come alive! We have several summer Theme Meal Magic ideas (available at www.martinsmart.com under Services) that would work great to make it a complete party. We also have several Menu Templates (available at www.martinsmart.com under Tools) to feature a grilled meal. Hosting a picnic-like event for residents, family and friends is a great way to market your facility to all generations!

GRILL OUT PRODUCTS

Summer Fresh Pasta Salad

Ice Cream Sandwiches

Deviled Egg Potato Salad

Blue Ribbon Classics™ Vanilla

(905142 – 2/5 lb)

Sliced Sweet Buns Coconut Cream

2

FIRE UP THE

(905665 – 2/5 lb)

(993150 – 48/3.5 oz)

Dixie Coleslaw (905388 – 2/4 lb)

(980578 – 6/8 ct)

Slider

Cool Daze® Low Fat Vanilla

(995220 – 9/12 ct)

Lay’s Kettle Cooked Chips

(992238 – 96/3 oz)

Original

Coconut Meringue

(609810 – 64/1.375 oz)

(980930 – 6/10 in)

Sea Salt & Vinegar

Cookies-n-Cream (990530 – 24/3.5 oz)

(609800 – 64/1.375 oz)

Hawaiian Ambrosia Salad Pineapple Sherbet (994140 – 1/3 gal)

(905357 – 2/3 lb)

Made with shredded coconut, pineapple, mini marshmallows, vanilla pudding mix and whipped topping.

Roasted Jalapeno & Smoked Cheddar (609790 – 64/1.375 oz)

Variety Pack

(609820 – 60/1.375 oz)

Chips Galore!® Chocolate Chip Cookie (993310 – 24/4.5 oz)

2014 ISSUE 5

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AVLMOST

SCHOOLS

SCHOOL’S OUT FOR SUMMER! Renee Greiner, RD, LD, Martin Bros. Marketing Dietitian

T

he school year is winding down, so now is a great time to take into consideration a couple of tips and ideas for a smooth transition into summer break and the upcoming 2014-15 school year.

1.

Use Yoplait ParfaitPro Vanilla Yogurt (904760 – 6/64 oz) as a meat/meat alternate, creating parfaits or a parfait bar and using up your cereal and fruits at the same time.

2.

S.M.A.R.T. 100% Whole Wheat Pressed Flour Tortillas (951880 – 12/12 ct) are so versatile. Kid-friendly options include wraps, burritos and tacos. They can help pull about any meal together quickly because you can put so many different things inside or on top.

3.

Get the kids outside to enjoy the nice weather with a simple sack lunch. Throw in something fun for a grain, such as Keebler Gripz Chocolate Chip Graham Bits (411778 – 150/.9 oz).

4.

Popcorn Chicken is a great, versatile meat option – use in wraps, salads or by themselves. Try Golden Crispy Whole Grain Popcorn Chicken (978230 – 1800/.29 oz).

5.

Try to keep orders to only menu items needed for service.

Sliced Meats such as Lower Sodium Deli Select Thin-Sliced Smoked Ham (932370 – 6/2 lb) can be served hot or cold, and they can even be sliced or diced to use on top of salads or potatoes.

6.

Check up on equipment and supplies to see what needs to be serviced, replaced or restocked, including large equipment, small wares and chemicals, to help make for a smooth start to the 2014-15 school year.

Check your Aluminum Sheet Pans (230135 – 1/18x26x1; 230125 – 1/12x18x1; 230120 – 1/9.5x13x1) to see if any need replaced.

7.

Check your Heavy Weight 6-Compartment Trays (Sandshade – 211460 – 12/each; Variegated – 211500 – 12/each) to see if any need replaced.

TIPS & IDEAS

If you participate in Net Off Invoice (NOI), be sure to use up all of your available dollars before summer.

For the 2014-15 school year, all items served to meet grain equivalents will have to be whole grain rich, so serve any of your non-whole grain items before the end of the current school year.

Double-check use by and expiration dates on shelf stable items and serve any items that will not make it through the summer.

16

7

End of the School Year Menu & Supplies Ideas

CONVENIENCE

GROWTH & PROFIT FOR CAMPUS C-STORES KEN STONER Martin Bros.

Convenience Store & Retail Project Manager

One of the fastest-growing areas of convenience store growth is campus locations. College and university stores often fill the after-hour grab-and-go needs of student diners and those looking for snack options when dining halls are closed. They’re also a great place for students to stop, shop, grab and go between classes.

Some campus convenience dormitory locations stay open late and are a great resource for students who study through dinner and into the night or have classes that conflict with the evening meal time. These students might need a quick meal option, snack or caffeine to get them recharged.

Larger campus stores often feature expanded foodservice that can even include branded quick-serve programs in small food courts. These options provide great marketing opportunities to drive sales.

SALAD BAR CHOPPED LETTUCE Iceberg LCR (380600 – 4/5 lb) Iceberg (360735 – 4/5 lb) Romaine (360435 – 6/2 lb)

HIDDEN VALLEY POUR BOTTLE DRESSINGS – 6/32 oz Original Ranch (631640) Light Ranch (631680) Honey Mustard (631650) French With Honey (631700) Creamy Caesar (631660) Blue Cheese (631690) Thousand Island (631710) Low Calorie Italian (631670) Olive Oil Vinaigrette (631720)

Fresh Gourmet Seasoned Cube Croutons (414760 – 1/10 lb)

SANDWICH STATION SLICED HOAGIES – 5-6 in White (986370 – 9/6 ct) Wheat (986950 – 9/6 ct) DELI SELECT SLICED MEATS Hardwood Smoked Ham (931290 – 6/2 lb)

Hardwood Smoked Turkey Breast (931310 – 6/2 lb)

MEXICAN Catallia Pressed Flour Tortillas • 12 in (949990 – 8/12 ct) • 10 in (949980 – 12/12 ct) • 6 in (949950 – 12/24 ct) Hormel Café H® Pork Carnitas (919500 – 6/5 lb ave) Tyson Fajita Thigh Strips with Grill Marks (970740 – 2/5 lb) Simplot RoastWorks Peppers & Onions (962860 – 6/2.5 lb)

BBQ Pulled Pork (919510 – 2/5 lb) Pulled Chicken (919530 – 2/5 lb)

2014 ISSUE 5

17

EQUI PM ENTA N D SUPPL I ES

How to Save Money on Waste Can Liners Are you throwing money away with your trash? Improper sizing, thickness and density of waste can liners could be costing you a lot of money!

Roxanne Hassman Martin Bros. Janitorial Category Manager

SIZING Do you have to tie a knot in can liners or put a band around them to keep them from falling into your waste cans? If so, you are using too much bag for the job, and obviously, the larger the bag, the more it costs.

A perfect-fitting can liner should hang 3-4 inches over the top of the container and fit snugly. Many waste containers will have the gallon capacity printed somewhere on them. But if not, here is a formula to measure for the correct can liner size needed.

WIDTH: On a circular container, use half of the circumference (distance around the largest part of the container divided by two). On a square or rectangular container, use half of the total of all four sides.

LENGTH: On a circular container, use height plus half of the diameter (distance straight across the circle divided by two) of the container bottom plus three inches for overhang. On a square or rectangular container, use the height plus the diagonal of the container bottom plus three inches for overhang.

THICKNESS Besides wasting money on can liners that are too big, you may also be using too thick of a can liner. You could try going down to the next lowest thickness and see if the liner is strong enough for the type of garbage you have. On the other hand, if you find you are “double bagging� because the liner tears too easily, you need to try a thicker liner, which will save you money in the long run because using two thinner liners are going to cost you more than using one thicker liner.

Thinner Bag, Thicker Savings!

Example: 40-45 gal 1.2 mil = $54.13/case* 1.0 mil = $45.27/case*

Savings of $8.86/case! * Pricing is an estimate only.

DENSITY High density can liners can save you money, too. High density liners tend to be less expensive than low density liners. But they can only be used for certain applications. They are ideal for disposal of wet and bulky trash (food scraps, coffee grounds, paper, etc.). They are also great for carrying heavy loads of wet linens.

Restrooms and office environments are perfect places for high density liners. You should NOT, however, use a high density liner if you have a lot of garbage that has sharp or jagged edges.

18

Money Saved.

Perfect Fit. Exact Fit for Rubbermaid BRUTE® & Slim Jim® Containers Example: Most people buy a 55 gallon can liner (36x58 inch) to fit their 44 gallon Rubbermaid BRUTE® in order to get it around the container opening. If you were to purchase the 44 gallon Tru-Fit can liner (37x50 inch) to properly fit your 44 gallon BRUTE®, you would be saving 8 inches of plastic in the length of the bag.

This adds up to significant cost savings...as well as saving on landfill waste and thus being more environmentally friendly!

BRUTE®

Featuring: 1) patent-pending can liner cinches and 2) molded-in handles and base grips that make lifting and emptying easier.

32 gallon – Gray (020220) 44 gallon – Black (020082) 55 gallon – Gray (020160) Dolly – Black (022100)

Lids also available.

High Density Liners 23 gallon Slim Jim®

29x44 inch

14 mic

Clear

094754

250 ct

32 gallon BRUTE

®

33x46 inch

16 mic

Clear

028980

200 ct

44 gallon BRUTE®

37x52 inch

16 mic

Clear

028950

200 ct

Low Density Liners

(Recommended for disposal of waste with sharp or jagged edges.)

23 gallon Slim Jim®

28.5x43 inch

.7 mil

White

028740

200 ct

32 gallon BRUTE

33x45 inch

1 mil

Black

028970

200 ct

®

37x50 inch

1.3 mil

Black

028900

100 ct

44 gallon BRUTE®

37x50 inch

1 mil

Black

028940

100 ct

55 gallon BRUTE

44x55 inch

1 mil

Black

028960

100 ct

®

44 gallon BRUTE

®

Check out our video to see why it makes sense for can liners! http://www.youtube.com/martinbrosdist

SLIM JIM®

Featuring a space-saving profile that fits virtually anywhere.

23 gallon – Black (020155) Swing Lid – Black (020200)

DISPOSABLES

Packaging

TO DRIVE SALES

When you’re packaging for to-go sales, take four things into consideration to help really drive sales: the food, the packaging itself, accompaniments and branding.

1. Food

You want what you’re packaging to hold up well. In addition, especially if you’re using clear packaging, everything should be placed inside the packaging in an eye-appealing way.

Customers can pick to-go items up and look closely at them to decide whether or not to buy them, so you’ll want to make sure what they see looks great. And if you want repeat sales, you want to make sure what they eat tastes fresh and delicious.

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

4. Accompaniments

For each packaged item, you have to think about what customers will need when eating it. Napkins, silverware, salt, pepper, ketchup, mustard, mayonnaise, dressing, etc. are all things you may have to have handy and easy for grab-and-go. You can even make a statement with accompaniments by offering innovative options.

2. Packaging

Clear packaging can really promote impulse sales.

We eat with our eyes, too, so a visual can go a long ways towards a purchase. Other packaging options also work, of course, but words and branding then become even more important in creating the impulse.

3. Branding

In addition to thinking about what you need on the packaging (name of item, use by date or date/time prepared, etc.), you should consider what to put on and around the packaging to help drive sales. Keep in mind that people gravitate towards brands and catchy words and images.

Delitainers – Clear Containers with Lids 8 oz (853045 – 5/48 ct) 16 oz (853085 – 6/40 ct) 32 oz (853248 – 4/50 ct)

20

ClearView™ SmartLock® Clear Hinged Containers 1 Compartment 5 in – 11 oz (857098 – 3/125 ct) 6 in – 20 oz (857060 – 4/125 ct) Hoagie 7.5 in – 23 oz (857178 – 2/125 ct) 9 in – 27 oz (857048 – 2/125 ct) More options available.

Guildware ® Extra Heavy Weight Wrapped Cutlery Kit (857390 – 1/500 ct)

Champagne color. Fork, knife and spoon.

Reliance™ Medium Weight Wrapped Cutlery Kit (857688 – 1/500 ct)

White color. Fork, knife and spoon.

Dip & Squeeze™ Ketchup

(581888 – 300/27 gr)

Garlic & Herb Light Mayonnaise (582140 – 200/12 gr) Horseradish & Dijon Light Mayonnaise (582150 – 200/12 gr) Chipotle Pepper Light Mayonnaise (582130 – 200/12 gr)

MEDICAL SUPPLIES

CERTIFY?

WHY

Deb Elings, RN, WCC

Martin Bros. Medical Supplies Sales Representative

The importance of skin & wound management certification.

Great Wound Care Product

I had the pleasure of taking a Skin & Wound Management Certification Course two years ago through the Wound Care Education Institute (WCEI®). At first, I was very intimidated to attend with my small amount of wound care experience. I pictured a room full of nurses with a lot of experience and that I would not be able to keep up or understand. I even read the book Wound Care Made Incredibly Easy! by Lippincott, Williams & Wilkins to prepare.

What I found out on the first day of the course was that everyone had such different backgrounds and levels of experience. Some were from acute care, some from home care and some long term care. Some had more experience than me and some had less. It was a great course and great certification to get for any experience level!

Here are some Benefits of WCEI® WCC® Certification: 1. Access to clinical support from industry experts within WCEI® 24/7 via a designated clinical hotline 2. Ongoing continuing education through webinars, hands-on workshops and alternative certification programs 3. Use of resource materials and tools to enhance existing wound care protocols 4. Improved skills ultimately improving confidence and job performance Please don’t hesitate to e-mail me (delings@martinsnet.com) if you have questions or want to know more about the course.

Mepilex® Border All-in-one foam dressings that effectively absorb and retain exudates, maintaining moist wound environment. Safetac® layer 1) seals wound edges, preventing leaking and thus minimizing the risk for maceration and 2) ensures dressing can be changed without damaging wound or surrounding skin or exposing patient to additional pain.

884620 - 5/3x3 874730 - 5/4x4 874740 - 5/6x6

Skin & Wound Management Certification Course 9:00 AM -1:00 PM CST Provided by the Wound Care Education Institute (WCEI®). WCEI® works in conjunction with the National Alliance of Wound Care and Ostomy™ (NAWCO®) to prepare students for the Wound Care Certified (WCC®) examination. The WCC® provides an added credential beyond licensure and demonstrates that you have acquired a core body of specialized knowledge. Upon completion of the course, qualified participants are eligible to take the WCC® exam.

Aug

11-15

Scottish Rite Park 2909 Woodland Ave Des Moines, IA 50312

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

www.martinsnet.com/events

2014 ISSUE 5

21

HOTDISH!

THE CONTINUING & LIMITLESS

BURGER TREND Krystle Kettman, Martin Bros. Vendor Marketing Coordinator

B

urgers have become anything but basic.

There are seemingly unlimited unique, signature menu offerings and build-yourburger combinations to choose from.

This seems to be working for the foodservice industry. According to recent research from Technomic, “burger consumption is up at fast-casual restaurants; 51 percent of consumers report eating fast-casual burgers at least once a month – an increase from 43 percent in 2011.”1 The key really seems to be to consider every layer of your burger customizable. Innovate and create. Push the definition of burger itself. Does a burger even need a bun, for example? A burger, of course, doesn’t even have to be beef anymore.

1 New Technomic Report Examines Factors Driving High Burger Consumption, July 25, 2013

New Items Jalapeno Breaded Chicken Bites (978900 – 2/5 lb) Sesame Breaded Chicken Bites (978910 – 2/5 lb) Spicy Barrel Rolled Breaded Chicken Tenders (978950 – 2/5 lb) Waffle Breaded Chicken Breast Sliders (978920 – 2/5 lb) Waffle Breaded Chicken Breast Fillets – 4 oz (978930 – 2/5 lb) Wood Fire Smoked Pulled Chicken (978940 – 2/5 lb) Waffle Breaded Chicken Breast Sliders

BURGER BUILDING

BUNS

HOTDISH!

Gourmet Sliced – 4 in (994000 – 6/8 ct)

Sliced Ciabatta – 4.5 in (986580 – 8/6 ct)

TOPPINGS

Sliced Flour Topped Split Top Slider (984570 – 9/12 ct)

Dipt’n Dusted Popcorn Shrimp (923780 – 6/2 lb)

Focaccia – 4.75 in (986430 – 2/20 ct)

Fresh Gourmet Crispy Onions (603290 – 6/24 oz)

Sliced Brioche – 4 in

Anchor Battered Mac & Cheese Wedges (961840 – 6/3 lb) Brew City Beer Battered Thin Cut Onion Rings (961908 – 6/2.5 lb)

(998370 – 6/8 ct)

Dipt’n Dusted Bella Mushrooms (927530 – 6/2 lb) Dipt’n Dusted Sweet & Spicy Pickle Chips (927550 – 4/2.5 lb)

Sliced Sweet Jalapeno – 5 in

Sliced Sweet – 4.25 in (980578 – 6/8 ct)

(996720 – 6/12 ct)

Sliced Sweet Slider (995220 – 9/12 ct)

Sliced Deep Dish Rosette – 4 in

Private Reserve Steak House Fries (960900 – 6/5 lb) Mini Tater Puffs (965128 – 6/2.5 lb) Seasoned RibCut Fries (992488 – 3/5 lb) Vanilla Sugar Fries (965210 – 5/3 lb) WaveLength Fries (998280 – 5/3 lb) Fred’s Battered Asparagus Fries (941770 – 6/2 lb)

Dipt’n Dusted Zucchini Fries

PATTIES

SIDES

NEW!

(999930 – 5/12 ct)

Angus Flavor Burst Beef Patties (3x1 – 919900 – 1/10 lb; 4x1 – 919880 – 1/10 lb)

Beef Slider (916030 – 94/1.7 oz) Fresh Beef Patties

(2x1 – 932400 – 4/6 ct; 3x1 – 932340 – 6/6 ct)

Woodfire Grille Turkey Patty (979000 – 40/4 oz)

Savory Tasty Glazed Chicken Patty (972460 – 40/4 oz) FPI Ultimate Salmon Burger – 4 oz (927430 – 1/10 lb)

Fuse Burger – 4 oz (999730 – 2/5 lb) All-natural ground turkey, spinach, brown rice, roasted onions and dried cherries.

(927540 – 6/2 lb)

2014 ISSUE 5

23

HOTDISH!

PRODUCTrebates Martin Bros. tracks these 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 $250

Save up to $500

Save up to $500

Waffle Breaded Chicken Bites (978480) Rebate

Bonici Pizza Products Rebate

Sweet Savings, Fashionable Treats Rebate

Offer valid 3/16/2014 – 5/18/2014.

Offer valid 3/1/2014 – 6/30/2014.

Save $3.20/case

Save $5/case

Lay’s Kettle Cooked Chips Rebate

Nutter Butter Medium Cookie Pieces (415030) Rebate

$5 per case.

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

1 case up to $55 off Ranch Add-Milk Mix (506120; 90588859) Rebate

Original – 609810 Variety – 609820

Maximum total cases 5.

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

Offer valid 3/1/2014 - 6/30/2014.

Save up to $1,000

Save up to $500

Cold Beverage Mixes Rebate

Spring Fountain Rebate

Offer valid 3/3/2014 – 8/31/2014.

Offer valid 3/24/2014 - 6/13/2014.

Offer valid 2/15/2014 – 6/1/2014.

Save up to $450 New Items Rebate Doo-Wa Ditties Boneless Wing Fritters – 978960 Tater Chip Tenders – 978980 Sriracha Chicken Bites – 978970 $3 per case.

Offer valid 2/1/2014 – 11/30/2014.

Save up to $500

Salt & Vinegar – 609800 Jalapeno Cheddar – 609790

Save $5/case Grilling Up More Savings Sandwich Carriers Rebate Focaccia – 342864

Marble Rye – 997300

Brioche – 997990

Brioche Slider – 999780

Save up to $40 Grill Mates New Seasonings Rebate Barbecue – 473321 Hamburger – 473351 Mesquite – 473361 Offer valid 1/2/2014 - 11/30/2014.

24

JHS Topping Rebate $4 per case.

Offer valid 4/1/2014 - 8/31/2014.

Free Case

Featuring Smoked St. Louis Style Spare Ribs (924810) and Pork Carnita Meat (926980) Offer valid 3/24/2014 – 5/16/2014.

Save up to $800

Offer valid 4/1/2014 – 7/31/2014.

Real BBQ Rebate

$5 per case.

Maximum total rebate $500.

Save up to $750 Insiders Club Rebate Offer valid 1/1/2014 - 6/30/2014.

Save up to $100

Chef-Mate Que Bueno White Queso (430870) Rebate Offer valid 1/1/2014 – 7/31/2014.

Free Case Minor’s Latin Flavor Concentrates Rebate

$10 per case.

Red Chile Adobo – 90578471 Fire Roasted Jalapeno – 90578472 Fire Roasted Poblano – 90578473

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

Offer valid 4/1/2014 – 9/30/2014.

Sweet Potatoes Rebate

Save up to $4/case

Save up to $10/case

Save up to $600

New Products Rebate

Seasonal Favorites Rebate

Maximum total rebate $100.

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

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

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

Offer valid 3/1/2014 - 5/31/2014.

Offer not available to K-12 operators.

Save up to $100

Save up to $600

Save $3/case

Hot Dogs Rebate

Sausage Rebate

Snacks Rebate

$2 per case.

$2 per case.

Maximum total rebate $60.

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

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

Offer valid 3/1/2014 - 5/31/2014.

Offer not available to C-Store operators.

Gold Medal Mixes Rebate Maximum total rebate $80.

OUR PERFECT POTATOES

ignature TOUCH

YOUR S

VISIT BAF.COM/BRILLIANTBEGINNINGS FOR A FREE SAMPLE AND SPECIAL OFFER

Discover the Culinary Possibilities of BRILLIANT BEGINNINGS™ RECIPE-READY MASHED POTATOES Perfected by our Kern-Dried™ process, Recipe-Ready Potatoes are: AUTHENTIC Scratch-made potato quality REAL 100% potatoes, no artifical flavors or colors EASY No washing, handling or boiling – prepare in just 3 steps VERSATILE The perfect start to your signature recipes BRILLIANT BEGINNINGS™ RECIPE-READY MASHED POTATOES MARTIN BROS. #603010 • BAF SKU 10630 • 6/26 OZ. POUCH

™

Please contact Hockenberg Newburgh for more information.

Kristy Lammers kristy.lammers@hockenberg.net Ryan Smith ryan.smith@hockenberg.net

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 May Guidance to Regulatory

Compliance in Culture Change

7

Linda Roberts, MS, RD 1:30 PM - 2:30 PM CST

June Nurse Net Live:

25

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

Aug Food Safety:

13

Where Are We Today?

Gretchen Robinson, RD, LD 1:30 PM - 2:30 PM CST

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

www.martinsnet.com/events

Prevention is Right 9:00 AM -1:00 PM CST 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! A tour of the newest Martin Health Services Pharmacy will also be offered after lunch!

June

11

King’s Pointe Resort 1520 E Lakeshore Dr Storm Lake, IA 50588

Healthcare

Nutrition

Restaurant

C-Store

School

June Diabetes Q&A

11

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

July “Playing It Out”

23

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

Sept Practical Approaches to

17

Employee Morale

Erika Kramer & Julie Halfpop, RD, LD 1:30 PM - 2:30 PM CST

Healthcare Medical

WEBINARS

WEBINARS

EVENTS Skin & Wound Management Certification Course 9:00 AM -1:00 PM CST Provided by the Wound Care Education Institute (WCEI®). WCEI® works in conjunction with the National Alliance of Wound Care and Ostomy™ (NAWCO®) to prepare students for the Wound Care Certified (WCC®) examination. The WCC® provides an added credential beyond licensure and demonstrates that you have acquired a core body of specialized knowledge. Upon completion of the course, qualified participants are eligible to take the WCC® exam.

Aug

11-15

Scottish Rite Park 2909 Woodland Ave Des Moines, IA 50312