Dish! - 2014 Issue 8

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FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2014 • ISSUE 8

Favorites FOOD SAFETY TIPS OPEN-MINDED MEALS WITH DIGNITY Liberalizing Diets & Adaptive Feeding in Senior Living

MENU REENGINEERING THE APPETIZER ADVANTAGE ALL ABOUT HEPA

Endless Black OakTM Smoked Sausage - Fully Cooked (910000 – 1/11 lb)

Only Martin Bros. Delivers THE BRANDS YOU TRUST FOR CONVENIENCE American & Ethnic Sausage Menu Guide App n Sausage & Beer Pairings

n Item Details

n Menu Ideas & Recipes

n Flavors by Region

n Quick Reference Categories

Save up to $100! $2/Case Sausage Smoked Black Oak Rope - 910000 Bratwurst Brown & Serve 4x1 - 915990 Sausage Polska Kielbasa - 916440 Sausage Metwurst 3x1 - 916610 Bratwurst Miller Beer 6x1 - 921570 Sausage Smoked Split 6x1 - 977320 Cheddarwurst 5x1 - 978420 For more coupon information, go to www.MartinsMart.com.

Offer valid through 12/31/14.

www.feedyourbottomline.com/sausageapp

MARTIN BROS. DISTRIBUTING

Fall Favorites

Gearing up for fall?

Are you thinking about changing up your menu, adding something seasonal or promoting a limited time offer? Then we’ve got some ideas for you!

You’ll find items that will help kick-off football season and items to advertise American favorites. Get two recipes for Oktoberfest. And enjoy many more great articles and suggestions tailored to your segment and the foodservice industry!

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CULINARY CONCEPTS Football, American & Oktoberfest Favorites

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Sara Lee Carver’s Collection Pork

MERCHANDISING MANAGER Jennifer Meinders

10 HEALTH & WELLNESS

MARKETING MANAGER Sara Kies

4 Food Safety Tips

VENDOR MARKETING COORDINATOR Krystle Kettman

Giving Meals an Open Mind

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Food Safety

MEDICAL SUPPLIES

10

Dignity in the Dining Room

15 SCHOOLS Menu Reengineering: Where to Start

Liberalizing Diets

6 Ways to Profit through Impulse with Bakery

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

MEDICAL SUPPLIES SPECIALISTS Tim Glenn, Deb Elings, Lynn Meyers, Becky Eighmey

BUSINESS BUZZ

18 CONVENIENCE

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

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

Fundraisers

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MANAGING EDITOR

DIRECTOR OF MARKETING & MERCHANDISING Diane Chandler

1 INGREDIENT 3 WAYS

12 SENIOR LIVING

Krystle Kettman

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EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith

HOT DISH!

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

The Appetizer Advantage, Free Case Rebates & New Items

PHOTOGRAPHY Rob Swiatly

22 EQUIPMENT & SUPPLIES

INTERACTIVE DESIGN SPECIALIST Bill Pendry

All About HEPA & More

Menu Reengineering

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BEER CHEESE DIP SERVED WITH BAVARIAN PRETZEL STICKS 1 lb 1/2 lb 1/4 lb 1/2 cup 1 Tbsp 1 tsp

Cream Cheese (903710) Shredded Cheddar Cheese (900868) Grated Parmesan Cheese (430201) Beer Dry Ranch Mix (581190) McCormick Black Pepper

Blend all ingredients together. When ready to serve, heat until cheese is melted.

Serve 4 ounces hot dip with 3 J&J Bavarian Bakery Soft Pretzel Sticks (942280). $ 2.20 COST 9 T $ 6.9 SELL A AL

NTI POTEOFIT* PR $ 4.79

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Why not work with one of your beer distributors to use a specific beer in the dip and promote it with that brand name? You could then not only charge a bit more for the dip but also get some added sales with brand recognition. *Potential profits are based on average prices and serving sizes.

CULINARY CONCEPTS

RIB APPETIZER OPTIONS Serve approximately 10 “ribs” per appetizer.

Bone-In Smoked Ribbits with Barbecue Sauce – Fully Cooked (911350 – 2/5 lb)

Back Rib Pieces – Fully Cooked (911300 – 2/5 lb)

BBQ Chik Ribs – Wing-Style Thigh Portions – Fully Cooked (998478 – 2/5 lb)

COST $ 5.10 SELL AT $14 .99

POTENTIA L PROFIT* $ 9.89

APPETIZER COMBO 10 oz

Brew City Cheddar Pints Beer Battered Cheese Curds – Fry (960650 – 4/3 lb)

6 oz

Moore’s Vidalia Battered Onion Rings – Fry or Bake (946610 – 4/2.5 lb)

6 each

Anchor Poppers Cream Cheese Breaded Stuffed Jalapeños (Fry – 961650 – 4/4 lb; Fry or Bake – 961810 – 6/2 lb)

6 each

Anchor Fiesta Bold Poppers Cream Cheese Breaded Stuffed Jalapeños – Fry (946560 – 2/4 lb)

COST $ 8.8 0 SELL AT $18 .99

POTENTIA L PROFIT* $10.19 According to McCain Foodservice, sharing is the #1 reason patrons order appetizers, and 74% of people want large-size appetizer portions that can be shared.

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

2014 ISSUE 8

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CULINARY CONCEPTS

Slidersare hot!

Ramp up sales and charge more for sliders with this unique and tasty trio featuring delicious, upscale Brookwood Whole Sliced Beef Brisket (927620)!

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SOUTHERN SLAW SLIDER 1 each 1.5 oz 2 oz

Rotella’s Sliced Sweet Slider (995220) Brookwood Whole Sliced Beef Brisket (927620) Mrs. Gerry’s Extra Creamy Coleslaw (905315)

HONEY BOURBON BBQ SLIDER 1 each 1.5 oz

Rotella’s Sliced Flour Topped Split Top Slider (984570) Brookwood Whole Sliced Beef Brisket (927620) Ventura Smokehouse 220 Honey Bourbon Barbecue Sauce (631820)

COWBOY SLIDER 1 each 1.5 oz 2 each

Rotella’s Sliced Sweet Slider (995220) Brookwood Whole Sliced Beef Brisket (927620) McCain Brew City Beer Battered Thick Cut Onion Rings (961278)

CULINARY CONCEPTS

LOADED TATER PUFFS INGREDIENTS 8 oz 1 strip 1 oz 1 Tbsp

Lamb’s Supreme Tater Puffs – Fry or Bake (960750) Farmland Bacon, cooked crisp, chopped Shredded Cheddar Cheese (900868) C.H. Robinson Green Onions (361010), sliced

COST $1.18 SELL AT $ 3 .99

POTENTIA L PROFIT* $ 2.81

er id l S w a l S n r e h t u So

Honey Bourbon BBQ Slider

Cowboy Slider

5 COST $ 3.5 99 9. $ SELL AT

L POTENTIA* IT F O PR $ 6.44

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

2014 ISSUE 8

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CULINARY CONCEPTS

4 COST $ 3.3 .99 12 $ T A LL SE

L POTENTIA* IT F PRO $ 9.65

PORK SCHNITZEL 2 each 5 oz 1/4 cup 4 oz 1.

Farmland Pork Loin (910300) Slices, breaded Sliced Russet Potatoes Sliced Capital City Yellow Onion Bix Trimmed & Washed Green Beans (380560)

Slice pork loin into 3 ounce portions. (One pork loin should yield approximately 36 slices.) Lightly pound each slice to approximately 1/4 inch thick.

2. You’ll need three pans to do the breading. In one pan, add flour. In another pan, add buttermilk/egg wash. In the third pan, add breadcrumbs.

3. Season pork with salt and pepper, if desired. Dredge pork in the flour, then in the buttermilk/ egg wash and then in the breadcrumbs. Lay pork on a parchment-lined sheet pan. Hold in cooler for at least 10 minutes before frying. (Holding like this will help the breading adhere.)

4. Fry the pork.

5. Make fried potatoes and onions.

6. Cook fresh green beans. Toss with olive oil, McCormick Caraway Seed (472451) and a dash of Paris Brothers Cervasi 100% Lemon Juice (733120).

7. Garnish finished plate with lemon slices.

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CULINARY CONCEPTS Want to do a LTO Oktoberfest Menu Item but not sure how to get the word across?

Let Martin Bros. Marketing help! Ask your Martin Bros. Sales Representative about customizable table tents and more!

BRATS WITH FRESH SWEET & SOUR CABBAGE MAKES 8 PORTIONS 4 cups 3/4 cup 1/2 cup 1 cup 2 tsp 1/2 cup

Shredded Cabbage (380260 or 380268) Olive Oil Knouse Musselman’s Apple Cider Vinegar (640000) Sugar McCormick Caraway Seed (472451) Shredded Carrots (Use the packs that come with the shredded cabbage.)

Mix all ingredients together well. Allow to set for 3-4 hours before serving.

Fries

Bun

Bavarian Bakery Pretzel Hot Dog Roll (993850)

Serve with 5 oz Sweet Things Sweet Potato Seasoned RibCut Fries – Fry or Bake (992488)

COST $ 2.8 3 SELL AT $ 8 .99

POTENTIA L PROFIT* $ 6.16

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

Brat

4x1 (929930 – 1/40 ct)

2014 ISSUE 8

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1 3

Pork Roast (915350 – 2/6-8 lb) Raw, Ready To Cook, Boneless

Gold foil wrapped to provide even cooking and moist and tender bite Made from hand-trimmed premium whole pork muscles and a light seasoning blend for a home-style taste Consistent size and plate coverage every time

ingredient ways

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GERMAN PORK ROAST WITH RED CABBAGE, RED POTATOES & CARROTS MAKES 4 PORTIONS 24 oz 1 oz 1/4 lb 1 lb 1/4 cup 2 tsp 4 slices 24 oz 1 lb 1.

2.

3.

4.

5.

6.

Sara Lee Carver’s Collection Pork Roast (915350) Olive Oil Capital City Yellow Onion, sliced Bix Shredded Red Cabbage (380253) Knouse Musselman’s Apple Cider Vinegar (640000) McCormick Caraway Seed (472451) Farmland Bacon Wholesale Red Potatoes C.H. Robinson Grimmway Baby Carrots

COST $3.48 SELL AT $12.99

POTENTIAL PROFIT* $9.51

Cook pork as directed; set aside to rest.

In a skillet or on a flat top, heat oil (or use bacon grease for flavor enhancement).

Add onion; sauté for approximately 5-10 minutes. Add cabbage, vinegar (and salt pepper, if desired).

Simmer for 5-10 minutes. Add caraway seed. (Add chicken stock to change consistency, if desired.)

Cook bacon until crisp; chop. Cook potatoes. Cook carrots.

Slice 6 ounces of pork from the roast.

Plate pork, topping with cabbage mixture and finishing with bacon.

Serve with potatoes and carrots on the side. *Potential profits are based on average prices and serving sizes.

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1 I N G R E D I E N T • 3 WAYS COST $3.10 SELL AT $9.99

POTENTIAL PROFIT* $6.89

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PINEAPPLE BBQ PULLED PORK SANDWICH MAKES 4 PORTIONS 16 oz 4 each 4 oz 4 oz 1 tsp 12 oz 4 oz 1 tsp 5 oz 1.

2.

3.

4.

5.

6.

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Sara Lee Carver’s Collection Pork Roast (915350) Rotella’s Rosette Hamburger Buns (999930) Ventura Smokehouse 220 Sweet & Spicy Barbecue Sauce (631800) Dole Chef-Ready Pineapple Puree (572730) McCormick Crushed Red Pepper (472581; 475721) Mrs. Gerry’s Extra Creamy Coleslaw (905315) Stella Blue Cheese Crumbles (903758; 903870) McCormick Cajun Seasoning (472171; 472781) McCain Brew City Beer Battered Skin-On Maxi Fries (960870) Cook pork as directed; set aside to rest; pull.

Blend barbecue sauce, pineapple puree and red pepper.

Mix coleslaw, blue cheese crumbles and Cajun seasoning.

Toss pulled pork with barbecue sauce mixture.

Plate pork topped with coleslaw mixture in bun.

Serve with fries.

MANGO BBQ PORK SANDWICH MAKES 4 PORTIONS 24 oz 4 each 4 oz 4 oz 2 oz 4 oz 5 oz 1.

2.

3.

4.

5.

Sara Lee Carver’s Collection Pork Roast (915350) Rotella’s Sliced Scored Marble Hoagie (341184) Ventura Smokehouse 220 Sweet & Spicy Barbecue Sauce (631800) Dole Chef-Ready Mango Puree (572740) Azar Natural Sliced Almonds (462370), toasted, rough chopped Reser’s Orval Kent Mango Slices (905570), chopped McCain Brew City Beer Battered Skin-On Maxi Fries (960870)

5 COST $ 3.6 .99 10 $ T A SELL

L POTENTIA* IT PROF $ 7.34

Cook pork as directed; set aside to rest.

Blend barbecue sauce and mango puree.

Slice 6 ounces of pork from the roast.

Build sandwich in hoagie with pork, mango barbecue sauce, finished almonds and chopped mango.

Serve with fries.

2014 ISSUE 8 *Potential profits are based on average prices and serving sizes.

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

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Gretchen L. Robinson, RDN, LD, Martin Bros. Marketing Dietitian & ServSafe Certified Instructor

N

early half of all foodborne illness outbreaks occur when eating away from home. A foodborne illness outbreak occurs when two or more people become ill from eating the same contaminated food.

Don’t let your kitchen be responsible for an outbreak! Here are some tips to help keep your customers safe:

FOOD SAFETY TIPS 1

Sanitation training should be given to all employees beginning when they are hired, and training should be ongoing. Do not assume your staff knows how to perform a task. You need to train them!

Emphasize the importance of washing hands properly. Most foodborne illnesses are caused by poor personal hygiene. Food can become contaminated when a person fails to wash their hands after using the restroom or touches their nose or scalp and then touches food that is ready to be served.

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Check your state and local regulatory information and your organization’s policies to determine your training and certification needs. Many states, for example (even Illinois now), require ServSafe approval. You may also visit www.servsafe.com for more information.

“Swim, Walk, Fly” – This is an easy way to remember how to organize your cooler. Ready to eat foods would go at the top, then foods that “swim” because they need to be cooked to a lower minimum internal temperature (145° F) than foods that “walk” (155° F), which come next, or those that “fly” (165° F), which are at the bottom.

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2

For great printable resources like this, go to www.martinsmart.com and click on Downloads under Resources.

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

Touch-Free Soap Dispensing

Touch-free technology lowers risk of cross-contamination and food safety issues.

Cutting Boards

Colored cutting boards create a procedural barrier to help prevent crosscontamination of pathogens and cross-contact of allergens.

Integrated anti-slip grips to provide a safe cutting surface without the need for an unsanitary “wet towel” to steady the cutting board

LTX-12 Dispenser – 1200 mL (Grey/ White – 025000; Brushed Chrome/Black - 025010)

Molded-through grip corners

Clear & Mild Foam Handwash

Patented food safety hook for sanitary transport and storage

(025020 – 2/1200 mL)

HACCP color-coding colors to minimize cross-contamination

Plum Antibacterial Foam Handwash

Integrated ruler for efficient portioning

(025030 – 2/1200 mL)

NSF Certified Dishwasher safe

Gloves

Combo Pack 12x18 – 6 ct Beige, Red, Green, Yellow, Blue and White along with a wall chart.

JobSelect Comfort Nitrile Powder-Free Gloves With ThinSense Technology

(90397644)

Purple – 12x18 (264696)

Food safety with quality and innovation Enhanced durability and barrier integrity High elasticity and elongation for the most comfortable fit Exceptional touch sensitivity Greater dexterity for reduced hand fatigue Popular grape color 4/250 ct (S – 050540; M – 050550; L – 050560; XL – 050570)

Thermometers

It’s important to recalibrate your thermometers often and whenever they are dropped. If you don’t know when they were calibrated last, it’s time to do it.

Fridge/Freezer – Dial (256020)

Meat – Dial (256000)

Oven – Dial (256010)

Tip-Sensitive – Digital (255002)

Waterproof – Digital (255075)

UPCOMING EVENT Food Safety Class 8:00 AM - 5:30 PM CST

Sept

20

Ramada Inn 205 W 4th St Waterloo, IA 50701

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

www.martinsnet.com/events

Learn how to minimize the risk of foodborne illness, how to comply with state codes, easy systems for setting up the flow of food and developing a workable cleaning schedule as well as techniques to lower food and labor costs through food safety. Register by September 10.

2014 ISSUE 8

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SENIOR LIVING

Giving Meals an Open Mind LIBERALIZING DIETS

McCormick Zatarain’s Brown & Wild Rice Mix (90540773)

Monterey Medium White Mushrooms (360930)

King & Prince Creamy Butter Herb Infused Tilapia Filet (90544879)

Norpac Flav-R-Pac Sugar Snap Peas (962280)

C.H. Robinson Grimmway Matchsticks Carrots (360250)

Chris Timmons, RD, LD, Martin Bros. Menu Development Manager Food is a vital element in the whole concept of “Quality of Life.” Quality is noticeable, but it must also be flexible.

It is important to remember that everyone brings their own beliefs about what “quality” is to the table. A person’s “quality belief ” is based on years of habits and family traditions, and it will not in most cases be based on a diet excessively restricted in salt, fat or carbohydrate.

UPCOMING WEBINAR Oct

8

12

Liberalizing Diets: Letting Go of Therapeutic Diets Linda Roberts, MS, RD 1:30 PM - 2:30 PM CST

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

www.martinsnet.com/events

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SENIOR LIVING

for Liberalizing Diets

T IPS

1 3 5 7

A diet that is moderate in salt, fat and carbohydrate will meet the needs and “quality belief ” of most individuals.

Therefore, individuals will be less likely to have poor intake that can lead to weight loss and a variety of poor health issues. This type of diet can be your regular house diet.

Make sugar free syrup and jelly available upon request. This enables individuals to reduce their carbohydrate level further, if desired.

Texture modifications may most likely be accommodated using ground meat with your regular house diet and creating a mechanical diet that uses the ground meat and then replaces difficult to chew foods with softer offerings (i.e. creamed corn instead of whole kernel corn, peaches instead of pineapple, applesauce or cooked apple slices instead of fresh apple wedges).

Keep your medical director and others ordering diets informed about your liberalized diet program. A letter with your policy and details on the diets would be helpful.

Liberalizing Products Sugar Free Syrup Lyons Sugar Free Maple Flavored Syrup (572148 – 12/12 oz) Hormel Health Menu Magic Sugar Free Maple Flavored Syrup (573130 – 100/1 oz)

2

Set your regular house diet sodium levels at 3-4 grams per day and carbohydrate levels at 250-300 grams per day.

Martin Bros. Simply Menus web-based menu program can help!

4 6

Offer small and large portion versions of the regular house diet. The portions should be set in policy so there is a consistent presentation. For example, reduce #8 mashed potatoes to #16 for small portions and increase to #6 for large portions.

If a puree diet is needed, investigate the wide variety of techniques available to create a plate that looks much like a regular diet.

Eye appeal is important with this diet. It is hard for people’s appetite to be stimulated by three “balls” of food on their plate.

Martin Bros. Dietitians have samples of letters that they would be happy to share!

Liberalizing Meal Ideas Find them on Martin Bros. Simply Menus by using the #s below!

Crunchy Turkey Casserole

Dishers #8 – 4 oz (223052) #16 – 2 oz (223060) #6 – 5-1/3 oz (223050) Puree

Thick & Easy Shapes Variety Packs Meats – Roast Beef, Turkey, Chicken, Roast Pork (748008 – 24/3 oz) Vegetables – Green Beans, Peas, Corn, Carrots (748018 – 24/3.2 oz) Fruits – Peaches, Mixed Berry, Pears, Pineapple (748160 – 24/2.5 oz) Breakfast – Omelet, Sausage Links, Waffle, Pancakes (748180 – 24/2.5 oz)

• 6 oz Crunchy Turkey Casserole (#15509) • 4 oz Broccoli (#13710) • 4 oz Mandarin Oranges (#11366) • 1 oz Dinner Roll with Margarine • 6 oz Low Fat Milk 858 mg sodium 72 gm carbohydrate

Swiss Steak with Tomatoes

• 4 oz Swiss Steak with Tomatoes (#14554) • #8 Rice Pilaf (#7531) • 4 oz Garlic Buttered Vegetables (#17223) • 4 oz Cantaloupe (#10552) • 1 slice Bread with Margarine • 6 oz Low Fat Milk 1026 mg sodium 78 gm carbohydrate

2014 ISSUE 8

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MEDICAL SUPPLIES

DIGNITY IN THE DINING ROOM

Products Providing Dining Dignity

Sippy Cup with Two Handles – 8 oz (217190) Makes drinking easier for those who lack upper extremity strength and coordination and/or are suffering from tremors. Provides greater stability and reduces spilling accidents.

Food Bumper (217060) Keeps food from sliding off a plate. Plastic clips onto any circular dinner plate to provide walls against which food may be pushed onto utensils.

Becky Eighmey, Martin Bros.

Medical Supplies Sales Specialist

Ailments associated with aging and diseases such as Alzheimer’s can sometimes sneak up on patients and residents. Often times, one of the things these conditions sneak up on is dignity. Our job in the medical supply and nursing industry is to help residents keep their dignity. One of the best ways to do this is to help residents keep up with as many of their daily and favorite activities as possible.

These activities include eating and drinking.

Inner-Lip Plate – 9 in (217180) Use inner-lip to push food onto utensil while keeping food from sliding off plate.

Flo-Trol Feeding Cup – 8 oz (217110) For dribble-free drinking without the need to sit up or raise head.

There are many types of adaptive feeding equipment available to assist residents so they can continue eating, drinking and dining independently. Independence will not only provide dignity to residents who may need assistance but also help to maximize comfort, provide quality of life and maintain adequate intake.

Want to read more about Dignity in Senior Living?

Read our blog post about The Dignity of Scent! www.blog.martinsnet.com 14

Nosey Cup – 8 oz (217160) For drinking with little or no shoulder flexion, wrist extension or head/neck movement.

SCHOOLS

IT’S FUNDRAISER TIME! Renee Greiner, RD, LD Martin Bros. Marketing Dietitian

The school year is underway! Now, as summer winds down and the crisp air of fall draws in, thoughts of fall sports, campfires and annual fundraisers are upon us.

With the Healthy Hunger-Free Kids Act and the new Smart Snacks in School nutrition standards, you are likely wondering how fundraisers are affected.

ACCORDING TO THE USDA: States can set an appropriate number of exempt school-sponsored fundraisers. There are exceptions for fundraiser foods not intended for consumption in schools, and schools decide what can be sold at events outside of school hours.

Fundraisers that sell non-food items or foods or beverages that meet the new nutrition standards are not limited under the standards. There are many healthy fundraising options available to schools, including selling books, fresh produce, school spirit merchandise or other non-food items.

View informational page from USDA on Smart Snacks in School Fundraisers at: www.fns.usda.gov/sites/default/files/allfoods_fundraisers.pdf. *As always, please refer to your state guidelines and school wellness policies for more specifics on fundraisers for your school or district.

FUNDRAISING PRODUCTS

Soups

Aluminum Sheet Pans

Wisconsin Cheese (946060) Cheeseburger Chowder (946930) Old Fashioned Chicken Noodle (943120) Chicken Tortilla (946120)

Quarter Size (230120) Half Size (230125)

Breakfast Baker Boy Mini Cake Donuts with Cinnamon Sugar Packets (995320) General Mills Pillsbury Place & Bake White Chunk Raspberry Scone Dough (90423807) Rich’s Cinnamon Roll Dough (985550) Jimmy Dean Sausage Skillet (915260) Appetizers McCain Anchor Italian Breaded Mozzarella Cheese Sticks (944398) Tampa Maid Shrimp Poppers (923110)

Sides McCain Moore’s Sun Spots Sweet Potato Slices (960580) McCain Smiles Shaped Potatoes (944520)

Schwan’s Minh Pork & Vegetable Egg Rolls (942970)

Simplot RoastWorks Baby Bakers Potatoes (963050)

Farmland Bone-In Smoked Ribbits with Barbecue Sauce (911350)

Norpac Flav-R-Pac Deluxe Vegetable Stir Fry (963570)

Main Dishes

Desserts

High Liner Icelandic Redhook Beer Battered Shrimp (924300)

Sara Lee Chef Pierre Fruits of the Forest Hi Pie (980170)

AdvancePierre Pizza Patties (919470)

Father’s Table Red Velvet Cake Roll (995870)

Tyson Lady Aster Breaded Cordon Bleu Stuffed Chicken Breasts (972020)

Best Maid Peanut Butter Crispy Bars (988030)

Cloverdale Pork Carnita Meat (926980)

Aluminum Pans with Plastic Covers

Best Maid Strawberry Shortcake Cookie Dough (997810)

Quarter Size Sheet (231130) Half Size Sheet (231140) Quarter Size Cake (231160) Sheet Cake (265526) Square Cake (265527) Pie (231170)

FIND OUT MORE ABOUT FUNDRAISING FROM THE MARTIN BROS. FOOD MARKET! Lisa Franzmeier | 319-277-7641 lfranzmeier@martinsnet.com 2014 ISSUE 8

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BUSINESS BUZZ

MENU REENGINEERING: WHERE TO START

Examining your menu often can help grow your profit and keep your menu fresh. As a suggestion, a good goal might be to evaluate your menu every 60-90 days.

Scott Fadden, Martin Bros. Operations Consultant

Start by looking at top sellers and biggest profit items. Next, move onto poorest sellers and lowest profit items. Ask the following types of questions: Am I charging enough?

Can I increase retails without decreasing sales?

Are we selling enough of the highest profit items to make a difference on our bottom line?

Do we need to promote our highest profit items more?

Should we remove some items?

Are there any slow-moving items that we could promote more because they’re beneficial to our bottom line and/or require minimal labor?

How are market prices affecting my bottom line?

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BUSINESS BUZZ

TIPS TO GET YOU STARTED:

Pasta should be one of your biggest profit items. It should have about a food cost of 25% or less.

Are you selling enough to make a difference on your bottom line? If not, maybe you need to promote it more?

Are market prices hurting your bottom line? Are there market prices that you should take advantage of? These days, for example, pork can be considered a protein with great profit potential. For example, twin 4 ounce chops with a manga salsa could mean a $3.40 cost and retail at $10.99 for a 31% food cost – a $7.59 plate profit. Note that some restaurants may only be able to retail something like this at $9.99 and others could at anywhere from $12.99-$13.99.

Let’s say you have a 12 ounce ribeye with parmesan crusting and some sides. You already have $8.00-$9.00 into the meat. Tack on sides, and you’re looking at an $11 plate cost. Retail it for $24.99-$26.99 and that gives you a food cost of a whopping 40%. We can’t have that…or can we? Consider this. Your return is $14-16 per plate. A $9 hamburger will give you a $5-6 per plate profit. I would prefer to bring the profits from 100 steak dinners to the bank ($1,600) as opposed to 100 hamburgers ($600), wouldn’t you?

NOTE: If you want to sell steaks but want a lower retail price and food cost, consider a bonded bistro steak. This will give you a plate cost of approximately $7, retail for $18.99 and still bring in a profit of approximately $12.

Choice Bonded Bistro Steak

(930216 – 27/6 oz; 930217 – 20/8 oz; 930218 – 16/10 oz)

ITEMS WITH PROFIT POTENTIAL Endless Black Oak Smoked Sausage (910000 – 1/11 lb)

DURoC Pork Legendary reputation. Genetically superior. Guest preferred. Starts with a superior line of hogs that have been bred and raised to the most exacting standards. The very best of the best cuts are then carefully selected. The result is the highest-quality, most flavorful pork you can serve.

Rack of Pork (934040 – 6/3 lb ave) Boneless Center Cut Pork Loin (934030 – 3/6-7 lb ave) Pork Loin Back Ribs (934050 – 15/2.25-2.5 lb ave) St. Louis Style Ribs (934060 – 10/2.5-3 lb ave) Steamship Leg of Pork (910280 – 1/20 lb)

Platinum Harvest Boneless Skinless Marinated Chicken Breast (977410 – 32/5 oz; 977420 – 26/6 oz; 979600 – 20/8 oz)

Gourmet Seafood & Crab Cake – 3 oz (927410 – 4/2.5 lb)

Stouffer’s Lasagna with Meat & Sauce (942170 – 4/96 oz) Stouffer’s Vegetable Lasagna (942240 – 4/96 oz) Stouffer’s Lean Cuisine Six Cheese Lasagna (950660 – 4/96 oz)

Precooked Lasagna Cheese Rollup (983560 – 1/10 lb) Precooked Lasagna Cheese Sandwich – Half Pan (995360 – 14/17.15 oz)

Sirloin Steak Beef Tips (915968 – 3/5 lb) R&F Radiatore Pasta (480690 – 2/10 lb) R&F Gemelli Pasta (480710 – 2/10 lb) 2014 ISSUE 8

17

CONVENIENCE

6

Bakery Items

WAYS TO

PROFIT THROUGH IMPULSE WITH

Jumbo Ring Donut (989200 – 72/2.5 oz) Jumbo Cake Donut

(989010 – 100/3 oz)

Jumbo Chocolate Cake Donut (989030 – 100/3 oz)

Twist Donut

(997950 – 48/2.75 oz)

Cake Donut Hole (989160 – 440/.40 oz)

BONNIE DAVIS Martin Bros. C-Store & Retail Sales & Marketing Consultant

Bakery products are usually considered impulse buys, which means that most customers stopped for gas and/or entered the store without the intention to buy a cookie, for instance.

These impulse buys can add profits to your bottom line, with profit margins averaging about 50%.

Below are six ways to move more bakery items and profit through the “baked goods impulse”:

1

Create price promotions, such as buy two items, get one free, to ensure that all items are sold each day.

3

Offer a new bakery item and coffee product for a special price, which will help introduce new items to customers as well as increase your chances of repeat sales.

4 5 6

18

Promote your baked goods on pump toppers.

Yogurt Muffins 12/6 oz French Toast (906460) Pistachio (906530) Blueberry Crumb (906540) Chocolate Cream Cheese (906560) Mountain Triple Berry (906570)

Traditional Cinnamon Roll Dough (985560 – 84/4 oz)

Homestyle Cookie Dough 180/2 oz

Choose from a wide variety of bakery items, such as donuts, cookies and brownies, which can be sold at all hours of the day.

2

Decadent Cookie Dough 80/4.5 oz Reese’s Peanut Butter Cookie Dough (90535228) Triple Chocolate Cookie Dough (90535276) S’mores Cookie Dough (90535397)

Monster Cookie Dough (993840) Chocolate Chip with M&M’s Cookie Dough (980820) White Chunk Macadamia Cookie Dough (989500)

Supreme Muffins Apple Cinnamon Pecan Muffin (993930 – 24/4 oz)

Place baked good displays beside the cash register. It’s a great impulse location because customers must stop there to pay, and they usually have some time to look around while they wait for the cashier.

Blueberry Crumb Cake Muffin

Bake warm cinnamon rolls in the mornings and warm chocolate chip cookies in the afternoon. If appearance and/or price alone don’t get them, the smell surely will.

Original Angel Food Muffin

(993940 – 24/4 oz)

Decadent Chocolate Chunk Muffin (993950 – 24/4 oz)

Triple Berry Whole Grain Muffin (993960 – 24/4 oz)

Bistro Collection Double Chocolate Decadence Brownie (997380 – 4/55 oz)

Strawberry Angel Food Muffin

Bistro Collection Salted Caramel Brownie with Pretzel Crust (997390 – 4/54 oz)

Lemon Angel Food Muffin (998430 – 24/2 oz)

Iced Fudge Nut Brownie

(998440 – 24/2 oz) (998450 – 24/2 oz)

(984690 – 3/80 oz)

HOTDISH!

The Appetizer Advantage Trusted Brand Feature: McCain What’s the “appetizer advantage”? Appetizers can help you grow sales and profit!

Appetizers rank #1 as a “best seller” food item among restaurant operators.1 And when they sell, appetizers build check averages and have the ability to drive new traffic and increase visit frequency.

1

R&I Menu Census, 1999

CALCULATE THE POTENTIAL

So, why build check averages, new traffic and more visits? Of course – because it adds sales and profits! How much profit? Well, if you sell an order of Poppers to every table of four, for instance, you’re talking raising sales by about $1 per person. Put a dollar sign next to the number of customers that visit your restaurant in a year and that adds up! Even if you only sell an order to every other table or every tenth table, the profits add up. The “appetizer bottom line” is that you can use appetizer sales as a way to focus on making more money rather than on saving money.

SELL TO PROFIT

So, how can you sell more appetizers and thus increase profits? Market your appetizers. Motivate people to come in to buy your appetizers. Use the power of suggestion to influence people dining in your restaurant to buy appetizers. And how do you do all of this? Here are some suggestions: • Shareable Appetizer Combos • Appetizer Specials • Social Media Marketing • Menu Descriptions • Tabletop Merchandising • Wait Staff Suggestions

POPPERS WITH ADVANTAGE Cream Cheese Breaded Stuffed Jalapeños (961650 – 4/4 lb; 961810 – 6/2 lb) Cheddar Cheese Breaded Stuffed Jalapeños (90409519 – 4/4 lb; 90409529 – 6/2 lb) Red Hot Chile Cream Cheese Breaded Stuffed Jalapeños (90409521 – 4/4 lb) Cheddar Cheese & Jalapeño Bites (90409503 – 6/2.5 lb) Fiesta Bold Cream Cheese Breaded Stuffed Jalapeños (946560 – 2/4 lb)

Visit www.mccainusafoodservice.com or ask your sales representative for more information about some of the tools and resources available for you to take advantage of appetizers!

2014 ISSUE 8

19

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”.

FREE CASE REBATES Simple Signatures Premium Mac & Cheese (952470)

Brilliant Beginnings Mashed (603010)

Buy a case, get a case free!

Buy two, get one free!

Offer valid 6/1/2014 - 12/31/2014.

Offer valid 3/1/2014 - 12/31/2014.

Minor’s Latin Flavor Concentrates Purchase one case and receive reimbursement for the cost of that case!

Offer valid 4/1/2014 - 9/30/2014.

Uncle Ben’s Rice

Fruit

Pick a product - try it free!

Order 2 cases and your second is free!

Tracking 6/1/2014 - 10/31/2014.

Ask your sales representative for product information.

Fire Roasted Jalapeño (90578472) Fire Roasted Poblano (90578473) Red Chile Adobo (90578471)

Chef-Ready Fruit Purees Pineapple (572730) Mango (572740) Raspberry (572750)

Golden Dipt Pre-Dip

Featuring Buttermilk Pre-Dip Batter Mix (415010) When you purchase one case, your second case is free!

Fruit Squish’ems Apple (572760) Apple Strawberry (572770)

Smokehouse 220 Barbecue Sauces Buy one, get one offer!

Offer valid 5/1/2014 - 9/30/2014.

Sweet & Spicy (631800) Applewood Smoked Bacon (631810 ) Honey Bourbon (631820)

Kerry Golden Dipt Chicken Coatings

Dole Fruit Bowls in 100% Juice Pineapple Tidbits (572210) Tropical Fruit (572310) Mixed Fruit (572610) Mandarin Oranges (572640) Diced Peaches (572710) Diced Pears (572720)

Featuring Crispy Seasoned Chicken Fry (415188) When you order one case, your second case is on the house!

Offers valid 1/1/2014 - 12/31/2014.

Offers valid 7/1/2014 - 12/31/2014.

FEATURED NEW ITEMS WITH REBATES Grey Poupon Rouge (561730 – 6/24 oz) Cabernet Sauvignon and Blackberry Dijon Mustard Create elegantly innovative dips, marinades, glazes, sauces, dressings and more…all with the up-charge power of Grey Poupon. Great recipes are available at www.kraftfoodservice.com!

Save $15 per case! Maximum total cases 5.

Offer valid 6/3/2014 - 10/31/2014.

20

Horseradish Cheddar Readi-Pac Cheese Slices (903850 – 8/1.5 lb) Earn $3 per case! Minimum total cases 3.

Maximum total cases 15.

Offer valid 3/1/2014 - 9/30/2014.

HOTDISH!

DURoC Pork Featured New Item Legendary reputation. Genetically superior. Guest preferred. Starts with a superior line of hogs that have been bred and raised to the most exacting standards. The very best of the best cuts are then carefully selected. The result is the highestquality, most flavorful pork you can serve.

Rack of Pork (934040 – 6/3 lb ave) Boneless Center Cut Pork Loin (934030 – 3/6-7 lb ave) Pork Loin Back Ribs (934050 – 15/2.25-2.5 lb ave) St. Louis Style Ribs (934060 – 10/2.5-3 lb ave) Steamship Leg of Pork (910280 – 1/20 lb)

NEWitems Lamb’s Seasoned Seashore-Style Straight Cut Skin-On Fries A unique thick-cut fry coated with a batter that’s seasoned with sea salt, cracked black pepper and garlic. (963790 – 6/5 lb)

Eggo Bites Maple Mini Pancakes

White Wheat Oven-Fired Flatbread – 9 in Square

(908030 – 72/3.03 oz)

(906420 – 80/6 oz)

Simply Chex Xtreme Habanero Lime

Sweet Potato Crusted Whole Grain Alaskan Pollock Sticks (927880 – 4/5 lb)

(741370 – 60/.92 oz)

Put the Pollock Sticks inside a tortilla for a uniq ue Quesadilla!

2014 ISSUE 8

21

EQUI PM ENTA N D SUPPL I ES

Culture of Clean Trusted Brand Feature: Multi-Clean What is the perception created amongst your staff about the value of cleaning and its relative importance at your establishment or facility? This perception may be called the “Culture of Clean”. Like the political spectrum, the culture of clean within any facility ranges from proactive on one end to reactive on the other.

PROACTIVE

REACTIVE

• A focus on preventing surfaces from getting dirty.

• Wait until surfaces become dirty before cleaning.

• The purpose of cleaning is to preserve facility assets and maintain a clean appearance as well as the health of building occupants.

• Cleaning is done only for the sake of appearance.

• Maintenance frequency is tied to traffic levels.

• Treat all surfaces the same, regardless of traffic.

• Facility appearance is consistently clean.

• Cleaning is viewed as an expense that can be cut with little or no consequence.

• Cleaning is viewed as an investment in facilities and one that protects the health, well-being and morale of building occupants.

Fresh 100

950 Bowl Cleaner (023760)

(010680)

A thickened 9.5% hydrochloric acid cleaner that removes mineral scale, rust and uric acid deposits.

A clinging, hospital-grade, non-acid disinfectant/ cleaner for all restroom surfaces.

WHERE DO YOU SIT?

• Facility appearance is highly inconsistent.

Phos-Clean (091830) A clinging formula that contains 20% phosphoric acid and works well on stubborn deposits without damaging surfaces or chrome.

Rubbermaid Web Foot® Shrinkless® Wet Mop Urine Remover (019980) Breaks down urine to eliminate odors and remove stains with the cleaning power of hydrogen peroxide. Use on porous grout, carpet, mattresses and more. Great for feces, blood, vomit, pet stains and laundry pre-treatment.

Maxi-Angler Broom (handle included) (061500) The angled bristles make it easy to get under cabinets and around furniture. It has a 13” wide sweeping path and is 51” in overall length. Polystyrene bristles with vinyl coated aluminum handle.

22

• The ultimate, launderable wet mop.

• Contains antimicrobial product protection, which inhibits the growth of bacteria that cause odors and stains.

• 4-ply, balanced blend of cotton and synthetic yarn withstands repeated launderings without shrinkage.

• Looped ends and tailbanding reduce tangling for likenew performance after every laundering.

Based upon today’s budget realities, while a proactive culture is desired, it can be difficult to achieve with limited staff. Chances are you may sit somewhere on the spectrum, but the push needs to be toward the proactive end of the spectrum. A proactive culture may seem more expensive, but it is far less expensive in the long run than a reactive one.

2300 Bowl Cleaner (023750) A 23% hydrochloric acid cleaner for stubborn problems in toilets and urinals.

5” Wide Headband – fits handle 023310 Medium White (030451) Medium Blue (041151) Medium Green (041161) Large White (030461)

1” Narrow Headband – fits handles 052030, 052020, 023340, 092615 or 092610 Medium White (030421) Medium Blue (041181) Medium Green (041191) Large White (030431)

EQUI PM ENTA N D SUPPL I ES

Fall Favorites Kitchen

Autumn Awe Combo Pack – Placemats & Napkins (804618 – 250 ct)

Preference Kitchen Roll Towels (801300) (812150) These 2-ply perforated roll towels offer lasting strength and exceptional absorbency. Ideal for cleaning and wiping in foodservice, healthcare, labs and clinic settings.

Rustic Hideaway Placemat (804100 – 1000 ct)

Stainless Steel Cleaner (029630) Unrivaled water-based formula effortlessly deep cleans, polishes and protects stainless steel without any fumes. Will not leave streaks, hazing or oily residue behind.

Protects against water spots and finger prints. Excellent on other metal surfaces such as aluminum, brass, chrome, copper, zinc, silver and mild steel.

Autumn Days Multipack Placemats (883020 – 1000 ct)

Clinging Grill & Oven Cleaner (170448) Ready-to-use viscous cleaner that penetrates baked-on greasy soils to make cleaning oven walls easy. Safe on iron grills, chrome and stainless surfaces. For best results, use on a warm grill or oven. Do not use on aluminum.

Quarter Size Aluminum Sheet Pan with Plastic Cover (231130)

Half Size Aluminum Sheet Pan with Plastic Cover (231140)

Quarter Size Aluminum Cake Pan with Plastic Cover (231160)

Aluminum Pie Pan with Plastic Cover (231170)

23 gal Slim Jim Container (020155) Venting channels in the container make removing liners easier. Can liner cinches on handles keep liners in place. Space-saving profile fits virtually anywhere.

2014 ISSUE 8

23

HEPA

EQUI PM ENTA N D SUPPL I ES

A ll t A bou

Q: What is HEPA? A: HEPA, or high-efficiency particulate air,

is a type of air filtration. It is designed to help contain fine particulate matter and dust, contributing towards improved indoor air quality.

Roxanne Hassman Martin Bros. Janitorial Category Marketing Manager

Vacuums with HEPA CarpetMaster 212 – 12 inch (072790) CarpetMaster 215 – 15 inch (072800) – On-board crevice and upholstery tools

Q: Where do you find HEPA filtration?

A: You can find HEPA filtration in many places,

– Bag indicator light – Light handle weight

including aircraft, hospitals and vacuums.

Q: Who benefits from HEPA? A: Everyone benefits from improved indoor

air quality. However, hospitals and healthcare facilities especially do so, as many patients and residents are battling illnesses and health issues that make indoor air quality an important factor in their overall health and well-being.

Q: When do I change the filter?

A: There are a number of factors that can

contribute to how long HEPA filters last. Items affecting the filter include frequency of use (daily, weekly, monthly) and what is being vacuumed up (hair, large items, etc.). As a general rule of thumb, you should change the HEPA filter on your vacuum every six months.

You can use daylight saving time as a reminder.

However, if it seems like you might need to change it sooner than six months, do so. A clogged HEPA filter cartridge can negatively impact vacuum performance and indoor air quality.

24 ?

CK 14/1 Pro – 14 inch (072421) – CRI SOA Silver Approval, meeting LEED standards – No-tool brush and belt replacement – Telescopic wand that has up to 30% longer reach than the competition CV 30 – 12 inch (072630) – Ease of service – Ergonomic design

Pac-Vac 6 – 6 qt (072671) Pac-Vac 10 – 10 qt (072401) – Patented Aircomfort harness technology, reducing wearer perspiration by up to 25% over closed-back systems – Five unique harness adjustments for an individualized and secure fit – Light weight and ergonomic – Four-level filtration system, including HEPA

Is your one-of-a-kind recipe worthy of $50,000?

nB Bac o

i s c ui

t s Fe

atu

G ol r in g :

d Me

d al

it Bis c u

Mi x

(9039

At General Mills Foodservice, we’re dedicated to supporting independent family dining restaurant owners like you.

Let’s give your one-of-a-kind neighborhood recipe the national recognition it deserves.

1

Use at least one ingredient in your recipe from list of eligible products available at www.generalmillscf.com/recipecontest.

3

2

Enter as many original breakfast, entrée and/or dessert recipes as you’d like.

4

All entries must be received by September 30, 2014.

Go to www.generalmillscf.com/recipecontest for complete contest information.

Receive a rebate form via email at the end of each recipe submission. Product rebates of up to $20 are available.

YOU COULD WIN

one of two $10,000 First Prizes or one $50,000 Grand Prize Package ($40,000 Cash Prize + $10,000 Donation to Local Charity).

6 16 6 )

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.

WEBINARS

EVENTS

WEBINARS Sept Practical Approaches

17

to Employee Morale

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

EVENTS ServSafe Food Safety Class 8:00 AM - 5:30 PM CST Learn how to minimize the risk of foodborne illness, how to comply with state codes, easy systems for setting up the flow of food and developing a workable cleaning schedule as well as techniques to lower food and labor costs through food safety.

Register by September 10

Sept

20

Ramada Inn 205 W 4th St Waterloo, IA 50701

Culinary Escapade Oct

7-8

Traveling bus trip to Wisconsin including a Mississippi cruise on the La Crosse Queen and a visit to Warrens, Wisconsin, the Cranberry Capital of Wisconsin. Includes 6 hours of CEUs and a culinary competition.

Register by September 26

Healthcare

Nutrition

Oct

8

Restaurant

C-Store

School

Healthcare Medical

Liberalized Diets: Letting Go of Therapeutic Diets Linda Roberts, MS, RD 1:30 PM - 2:30 PM CST

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

www.martinsnet.com/events

Survival Series: Creating Value Over Volume

Series #1 – Aligning with ACOs Learn more about Accountable Care Organizations (ACOs).

What are they? How do they correlate with long term care facilities? What about HIPAA and cyber liability? Find answers to these questions and more…including an expert panel discussion around your important questions. Designed for all department heads – from CEOs and Administrators to Dietary Managers and Directors of Nursing.

Register by October 15

Oct

29

Park Place Event Centre at Pipac Centre on the Lake 1521 Technology Parkway Cedar Falls, IA 50613