Dish! - 2015 Issue 1

blog.martinsnet.com

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2015 • ISSUE 1

| P.4 Fitness in Senior Living Communities | P.6

New Year’s Goals | P.12

Celebrating a legacy built on values.

Delivery vehicle, 1940’s

Third generation CFO Jeff Martin with President and COO Brooks Martin, 2014

Duluth

Delivery vehicle, 1980

Founders Glen and Roy Martin, 1980

St. Cloud

Aberdeen

Wausau Minneapolis

Green Bay

Sioux Falls Milwaukee Cedar Falls Sioux City Rockford Omaha

Davenport Des Moines

Grand Island Peoria

Salina

Delivery vehicle today

Danville

Kansas City Topeka

St. Louis

Distribution area includes eight states today

Martin Bros. is one of the leading independent and family-owned food distributors in the Midwest.

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICE YOU DESERVE

Delivering the brands you know and love.

Innovative ways for you to place mobile orders, analyze profits and stay connected with your customers.

Value-added tools and legendary customer service.

Visit www.martinsnet.com to discover the Martin Bros. difference!

MARTIN BROS. DISTRIBUTING

Ringing in 2015

FECT FOR PER

T LEN

T LEN FECT FOR PER

4

1 INGREDIENT 3 WAYS Mahi Mahi

2

CULINARY CONCEPTS

4

1 INGREDIENT 3 WAYS

5

8 Trends for 2015

Healthy On the Go

7

5

Fitness in Senior Living Communities

MEDICAL SUPPLIES

12

HEALTH & WELLNESS

14

SCHOOLS

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

Valentine’s Day Specials

11

EXECUTIVE VICE PRESIDENT Diane Chandler

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

CONVENIENCE

HOT DISH!

MANAGING EDITOR

VENDOR MARKETING COORDINATOR Krystle Kettman

Healthy Eating On the Go

SENIOR LIVING

Krystle Kettman

DIRECTOR OF MERCHANDISING Jennifer Meinders

Mahi Mahi

6

Here we are ringing in our second year of Dish! and a new year! What should you think about to get the best start out of 2015? We’ve got information on foodservice trends, ideas for healthcare communities to reinforce wound skills, tips to help you set and achieve New Year’s goals that will help you on both a personal and professional level and much more!

Here’s wishing you a prosperous New Year!

MEDICAL SUPPLIES SPECIALISTS Tim Glenn, Deb Elings, Becky Eighmey

Wound Skills

New Year’s Goals

Setting & Achieving New Year’s Goals

12

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, Angie Dark, Brittany Skellenger

Spill the Beans

PHOTOGRAPHY Rob Swiatly

15 EQUIPMENT & SUPPLIES Illness Prevention & Disposers

INTERACTIVE DESIGN SPECIALIST Bill Pendry

Spill the Beans

14

Martin Bros. reserves the right to correct all printing errors.

CULINARY CONCEPTS

Scott Fadden Martin Bros. Operations Consultant

1

2 3

4

FLATBREADS

Flatbreads continue to be a popular menu item lead by continued manufacturer innovation as well as chain business. A lot of success can be realized by operations that use flatbreads in multiple applications, from appetizers to sandwiches and pizzas. They can be served sweet, savory or totally out of the ordinary.

RESTAURANT-STYLE DINING

We see more and more restaurants popping up lately inside other businesses.

Retail stores and senior living communities are currently two of the most popular types of establishments to bring in restaurants.

Classic Hoagie Flatbread (952750 – 144/2.75 oz)

TECHNOLOGY

Technology continues to revolutionize the way customers find dining as well as the types of marketing dining establishments are doing. Customers and restaurants are now even looking for technology to make ordering and wait times more efficient.

UPSCALE, UNIQUE & ARTISAN

A slight increase in cost can bring signature items onto your menu and bigger profits your way. Everything from artisan breads and crusts to local and upscale center of the plate items continue to be a big focus.

CREAM CHEESE STUFFED SALMON 500 CALORIE PLATE OPTION 4 oz 1/4 cup 1 Tbsp 1/4 tsp 1/8 tsp Scan this code or go to www.mccormickforchefs.com to get the forecast!

Salmon Fillet (925730) Kraft Philadelphia Fat Free Cream Cheese (903738) Yellow Onion, chopped McCormick Italian Seasoning (472721) McCormick Table Grind Black Pepper (472538; 472551)

Preheat oven to broil. Spray baking sheet with non-stick cooking spray. Cut a pocket lengthwise in the middle of the salmon for easy stuffing. Spread cream cheese and onion in pocket. Sprinkle seasonings on top. Place on baking sheet. Broil for 10 minutes or until light pink in color. Serve with 1/2 cup vegetables and 4 potato slices.

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

CULINARY CONCEPTS

7 8

For the past couple years, one of the hottest restaurant trends has been to use and feature local ingredients. This year, we find the local focus continuing to migrate onto the drink menu with more and more restaurants featuring local wines and beers, as well.

INTERNATIONAL CUISINE

Unique flavors such as Sriracha and menu items from across the globe continue to be popular. Many restaurants, however, are starting to opt to incorporate an item or flavor here and there throughout their menu rather than having whole sections dedicated to a specific cuisine.

DURoC Pork Chop (928100 – 3/6 lb; 934040 – 6/3 lb)

SQUARE DINNERWARE

A big trend in dinnerware is square. For instance, Libbey World Tableware Slate Ultra Bright White Square Plates (90464293 – 12/9 in, 90464295 – 36/6-1/4 in and 90464301 – 12/10-5/8 in) are very popular right now.

SMALLER PLATES

Think big flavor, small portion, classy plate presentation and marketability.

Features such as 500 calorie plates, for instance, are the next big thing for healthy eating.

PER

6

LOCAL FAVORITES

T FOR LENT FEC

PER

T FOR LENT FEC

5

8 COST $ 2.5 9 .9 9 $ T SELL A

IAL P O TE NT T * PROFI $ 7.41

2015 ISSUE 01

3

1 I N G R E D I E N T • 3 WAYS

Mahi Mahi Fillets (375720 – 1/20 lb) THE

F ISH GUY S

WAYS

Mahi Mahi features a delicate flavor that is almost sweet.

The Fish Guys bring the world’s freshest seafood to the Midwest.

1

COST $1.94 SELL AT $7.

99

POTENTIA L PROFIT* $ 6.05

MAHI MAHI SANDWICH WITH PINEAPPLE SLAW SERVE WITH RusEttes Cottage Fries

Oven-Fired Flatbread

(960910 – 6/5 lb)

(989760 – 120/3.3 oz)

Sweet Baby Ray’s Citrus Chipotle Barbecue Sauce (560630 – 4/1 gal)

BBQ MAHI MAHI FLATBREAD

ECT FOR LEN RF

T

PE

2 PE

ECT FOR LEN RF

T

WITH TROPICAL SALSA

3

GREEK MAHI MAHI

Kaiser Cornmeal Topped Sliced Bun 4 in (986010 – 8/12 ct)

COST $ 2.76 SELL AT $ 9.

99

POTENTIA L PROFIT* $ 7.23

Sesame Seed (472642 – 1/16 oz)

COST $ 3.5 2 SELL AT $12 .99

4

POTENTIA L PROFIT* $ 9.74 *Potential profits are based on average prices and serving sizes.

CONVENIENCE

NEW YEAR, NEW FOCUS

Bonnie Davis Martin Bros. C-Store & Retail Sales & Marketing Consultant

HEALTHY EATING ON THE GO

With the New Year comes resolutions, and one of the most popular resolutions year after year is weight loss. Many customers will likely start to make a special effort over the next couple months to eat healthy. However, it can be tough to eat healthy on the go.

Convenience stores often carry an abundance of chips, candy, soda and other tempting eats, and it’s appealing to order something loaded with calories if ordering takeout from restaurants. We’ve rounded up some healthy alternatives to help you offer better choices for your customers to start their New Year resolution off right!

PRODUCT FEATURES FRUITS, VEGGIES & DIPS

Wholesale Produce Red Seedless Grapes (375400 – 1/19 lb; 375408 – 1/5 lb)

SOUPS

Heinz Chef Francisco Soups Wisconsin Cheese

PARFAITS

General Mills Yoplait ParfaitPro Lowfat Yogurt – 6/64 oz (Vanilla — 904760; Strawberry – 904750)

Capital City Grape Tomatoes

Cheesy Chicken Tortilla (940640 – 4/4 lb; 946120 – 4/8 lb)

(362070 – 12 pints)

Cheeseburger Chowder C.H. Robinson Grimmway Peeled Whole Baby Carrots

Bean with Ham (943300 – 4/4 lb)

C.H. Robinson Chopped Iceberg Lettuce (360735 – 4/5 lb)

(943130 – 4/4 lb; 946060 – 4/8 lb)

(946930 – 4/8 lb)

SALADS

General Mills Nature Valley Oats ‘N Honey Granola (421378 – 4/50 oz)

(360318 – 6/5 lb)

Hormel Fast ‘N Easy Bacon Bits

Bix Broccoli Buds (360066 – 1/3 lb)

Bix Cauliflower Buds (360365 – 2/3 lb; 360366– 1/3 lb )

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

Solo Flexstyle Double-Sided Poly Paper Containers 8 oz (343115 — 20/25 ct) 12 oz (365790 — 20/25 ct)

(915660 – 4/5 lb)

Wholesale Produce Strawberries (377618 – 8/1 lb)

WRAPS

Wholesale Produce Kiwi Catillia Flavored Wraps – 12 in Garden Vegetable (948508) Tomato Basil (948548) Cheesy Jalapeño (948528) Chipotle (948518) Spinach (948538)

(377350 – 1/33-39 ct)

Perdue Fajita Chicken Breast Strips with Grill Marks – Fully Cooked

Mrs. Gerry’s Strawberry Greek Yogurt Parfait Salad

(976140 – 2/5 lb)

(905795 – 2/5 lb)

Sugar Foods Fresh Gourmet Seasoned Homestyle Croutons (412475 –4/2.5 lb)

Ventura Hidden Valley Fat Free Ranch Dressing (630420 – 4/1 gal)

SENIOR LIVING

FITNESS IN SENIOR LIVING COMMUNITIES:

Staying Active Over 50 Jessy Hamawi, MS, CDM, CFPP - Featured

Feeling your best and staying healthy is important at any age. But as we age, we experience life-changing events, anywhere from career changes to retirement, children leaving home, the loss of loved ones and even physical change. How we handle these changes is key to staying healthy.

Regular exercise and constantly being physically active are important to both the physical and mental health of almost everyone, especially older adults. Being physically active can help you continue to do the things you enjoy and stay as independent as possible.

Guest Author

According to the Center for Disease Control and Prevention, regular exercise and physical activity can reduce the risk of developing some diseases and disabilities that develop as people grow older. Senior living communities across the nation have invested time and money in building fitness centers with programs that focus on issues affecting the geriatric population such as arthritis, balance, muscle and strength loss, post-rehab and flexibility. When starting a fitness program, choose low impact and/or water workouts such as swimming, biking or yoga.

Operator Rebate

GET YOUR Senior Exercises

N O L L I R G 500 Source: http://www.cdc.gov/physicalactivity/index.html

Swimming

PROS • Low impact on joints • Provides a cardiovascular burn • Water buoyancy helps prevent falls during exercise

Yoga

PROS • Reduces anxiety • Improves balance

Stretching

Earn Up to $

CONS • Does not build lean muscle mass • Does not burn as many calories as high impact exercise

PROS • Emphasizes flexibility as joints and muscles become stiff • Keeps muscles toned and lengthened

CONS • Increased risk of injury if done in a hurry • Ballistic stretches can cause muscle tear and sprain

BATE OPERATOR REBE , 2014 APRIL 1, 2014- SEPTEM R 30

CONS • Difficult to include into a busy schedule • The “newbie” feeling

UP TO $500!

$5 PER CASE. MINIMUM TOTAL CASES 10.

OVER 20 PRODUCTS TO CHOOSE FROM. OFFER VALID 1/2/2015 - 4/30/2015.

ASK YOUR MARTIN BROS. SALES REPRESENTATIVE FOR MORE INFORMATION.

Valentine’s Day Specials HOT

DISH!

PROMOTIONAL PRICES VALID THROUGH FEBRUARY 14, 2015*

Item #910600

* Subject to availability. Some items may require lead time. Contact your Martin Bros. sales representative for more information.

SENIH OO R TL IDVI ISNHG!

FOR STARTERS 950270

Heinz

Soup French Onion —Chef Francisco

4/4 lb

$

360676

Produce

Lettuce Heritage Blend

4/3 lb

$

630840

Ventura

Dressing Raspberry Viniagrette—Hidden Valley

4/1 gal

$

412125

Sugar Foods

Croutons Cheese & Garlic—Fresh Gourmet

4/2.5 lb

$

Great ways to grow your business in 2015 right here in Dish! magazine

blog.martinsnet.com

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2015 • ISSUE 1

Find ways to incorporate some of the great new trends for this year in your Valentine’s promotion...and much more!

More great recipe ideas available online at:

www.martinsnet.com/recipes

| P.4 Fitness in Senior Living Communities | P.6

New Year’s Goals | P.12

SIDES & MORE

BRANDS YOU TRUST

962840

Simplot

Potato Rosemary Roasted Redskin

6/2.5 lb

$

349797

Lamb Weston

Potato Mashed Red Skin Garlic

6/4 lb

$

361970

Produce

Potato Bee Red

1/50 lb

$

360050

Produce

Asparagus Standard

1/11 lb

$

380560

Produce

Bean Green Trimmed & Washed

2/5 lb

$

601450

Cervasi

Onions Cippolini Balsamic

2/3 kg

$

979360

Rich’s

Roll Assorted Cheverny

180/1.5 oz

$

TECHNOLOGY YOU EXPECT

SERVICE YOU DESERVE

HOT DISH!

32/10 oz

$

972030

Tyson

Chicken Breast Cordon Royale

36/4 oz

$

972010

Tyson

Chicken Breast Kiev

36/4 oz

$

976860

Advance Pierre

Chicken Breast Cordon Bleu

20/6 oz

$

976830

Advance Pierre

Chicken Breast Broccoli Cheese

36/4 oz

$

976890

Advance Pierre

Chicken Breast Parmesan

36/4 oz

$

90539598

Perdue

Cornish Hen Grade A 18-20 oz

24/1.125 lb

$

934020

Farmland

Pork Steak Flat Iron Grillers

36/4 oz

$

934030

Farmland

Pork Loin Duroc Center Cut Boneless

3/6-7 lb

$

910600

Hillshire

Beef Prime Rib Rare Choice

1/14-15 lb

$

937410

Greater Omaha

Beef Ribeye Choice Lip On

2/15 lb up

$

937618

Greater Omaha

Beef Steak Top Butt Centercut Choice

24/8 oz

$

937620

Greater Omaha

Beef Steak Top Butt Centercut Choice

18/10 oz

$

902761

5 Star

Beef Clod Tender Teres Major

1/bag

$

371140

Fish Guys

Lobster Tail 5-6 oz

1/10 lb

$

371650

Fish Guys

Shrimp Raw P&D Tail-On 8-12 ct

5/2 lb

$

923140

Tampa Maid

Shrimp Breaded Butterfly 21-25 ct

6/2.5 lb

$

924320

Icelandic

Shrimp Skewered Big Bob’s 16-20 ct

4/2.5 lb

$

922610

Icelandic

Cod Potato Crusted Chive & Cheddar

1/10 lb

$

925210

Icelandic

Salmon Fillet

20/8 oz

$

925200

Amer Pride

Scallops 10-20 ct

2/5 lb

$

ECT FOR LE ERF

NT

Chicken Breast Airline

P

Tyson

NT

977580

P

CENTER OF THE PLATE

FECT FOR LE ER

Plan ahead for Lent (Feb. 18 - April 2) by selecting the items you want to feature and creating your specials.

Discover the Martin Bros. difference! www.martinsnet.com

SENIH OO R TL IDVI ISNHG!

997700

995488

949840

DESSERTS & EXTRAS

Discover Seasonal Flavor Preferences With New Bistro Collection App! Find it online at: saraleefoodservice.com

90488128

Sweet Treats

Cake Red Velvet 4 Layer 14 Slice

2/7.75 lb

$

997700

Eli’s

Cheesecake White Chocolate Raspberry

2/93 oz

$

342958

Best Maid

Cookie Dough Heart Shaped

240/1.5 oz

$

413750

Kellogg’s

Rice Krispies Treats Sheets

5/32 oz

$

377618

Produce

Strawberries

8/1 lb

$

475061

McCormick

Food Color: Red

1/1 qt

$

754390

Lawrence

Icing Pink Dip - N - Dry

1/1 gal

$

771350

Lyons

Sauce Assorted Designer

12/16 oz

$

804820

Hoffmaster

Combo Pack: Valentine’s w/Doilies

1/250 ct

$

*340343

Hoffmaster

Placemat P Roses

1/1 m

$

801460

Hoffmaster

Napkin P Red 15x17 2-Ply 1/8 Fold

4/250 ct

$

995488

Sara Lee

Pie Red Velvet Luxe Layers Pre-Sliced —Chef Pierre

4/10 in

$

999050

Sara Lee

Pie Cherry Luxe Layers Pre-Sliced —Chef Pierre

4/10 in

$

992140

Sara Lee

Pie Key Lime Cream Individual—Bistro Collection

24/2.8 oz

$

992150

Sara Lee

Pie Chocolate Peanut Butter Cream Individual —Bistro Collection

24/3.1 oz

$

Cake Hot Fudge Chocolate Individual—Bistro Collection

24/2.8 oz

$

992130 949840

Sara Lee

Cake Lemon Cream Layer Ind.—Bistro Collection

24/2.6 oz

$

992210

Sara Lee

Cheesecake Classic New York Style Creamy Individual—Bistro Collection

24/2.6 oz

$

949860

Sara Lee

Tiramisu Ind.—Bistro Collection

24/2.6 oz

$

997380

Sara Lee

Brownie Double Chocolate Decadence—Bistro Collection

4/55 oz

$

Bars Favorites Collection Variety Pack—Bistro Collection

4/trays

$

982680 *Special Order 992130

Sara Lee

Sara Lee

MEDICAL SUPPLIES

NEW WOUND DRESSING SUPPLIES

SAVE

MONEY!

Similar to Mepilex!

WOUND SKILLS CONTINUING EDUCATION IDEAS Deb Elings, RN, WCC, Martin Bros. Medical Supplies Sales Representative

KerraFoam Gentle Border Locks in moisture AND helps to reduce maceration. Excellent retention capabilities. Highly comfortable and conformable.

1. Outer polyurethane film layer 2. Soft, nonwoven material 3. Absorbent core and foam pad

Are you looking to learn or teach the fundamentals of wound care that will help your facility with standards of care? Here are two tips to help you receive and/or provide the training you need.

1. WOUND CARE SKILLS FAIR

A Wound Care Skills Fair is an in-service that uses hands-on stations to help your staff get more comfortable with wounds. One station is a Heel Station. For this station, fill individual sandwich bags with rice, play dough, sand or sugar and a sponge. Put a knee high stocking on the bags and have your staff pick which one is the “normal” heel. Another station is a Pressure Ulcer Station, where staging, measuring, wound dressing options and case scenarios are practiced.

4. Unique horizontal wicking layer 5. Gentle, silicone adhesive wound contact layer 3x3 in (875240 – 10 ct) 4x4 in (875250 – 10 ct) 5x5 in (875260 – 10 ct)

GET IT!

Martin Bros. has all the tools you need to conduct a complete Wound Care Skills Fair. Ask your Martin Bros. representative for more information.

2. ONLINE COURSE & EXAM

Looking to become wound care certified? The online self-paced Skin and Wound Management Course from the Wound Care Education Institute® will teach you the fundamentals of wound care and will help you become current with the standards of care and legally defensible at bedside. The curriculum is designed and taught by a dynamic certified wound care instructor. This online course will prepare you for the board certified Wound Care Certification (WCC®) exam administered by the National Alliance of Wound Care and Ostomy (NAWCO®).

KerraLite Cool Soothing, debriding and moisture-balancing dressings.

1. Fluid-repellent, flexible and highly breathable polyurethane film layer.

2. Pro-ionic® hodrogel contact layer designed to enhance interactions with fluids and increase wear time.

Non-Adhesive 3x5 in (875270 – 5 ct) Adhesive 4x4 in (875280 – 5 ct)

GET IT! Skin and Wound Management Course from the Wound Care Education Institute® http://www.wcei.net/online_woundcare_registration 2015 ISSUE 01

11

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

Setting & Achieving New Year’s Goals

TWO COMMON GOALS & HOW TO ACHIEVE THEM WEIGHT LOSS

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

SETTING GOALS SUCCESSFUL GOALS Specific – Narrow down what you truly want to

accomplish.

Measurable – Write goals down and set individual

deadlines throughout the year(s) to be able to track progress and see some positive movement.

Attainable – Be realistic, otherwise it will become overwhelming. Focus on the small steps you need to take to get where you ultimately want to be.

Relevant – Be sure your goals are worthwhile for you and

match your true needs and desires.

POSITIVE GOALS

> Your goals should be about what you really want to do and achieve. > Don’t just think about what you “should” do or what others think you should do. > Think about what you are already doing on your journey to achieving your goals.

12

> Don’t skip any meals. > Add 30 minutes of activity per day, even if it’s accomplished by spreading it across your day. > Eliminate sugary beverages. > Eat five servings of fruits and veggies. Consider keeping some already cut up in the refrigerator so they are easy to grab and great for taking on the go, too. > Plan healthy snacks. > If you have a weight loss group at work, facilitate the goal success by offering 500 calorie plate meals.

WORK/MANAGEMENT DEVELOPMENT

> Try one new Simply Menus recipe each week. Martin Bros. Dietitians can assist you in finding good matches for your facility, the ability of your cooks, etc. > Try one new convenience item from Martin Bros. per week. Martin Bros. Dietitians or your sales consultant can help match to your needs, including your budget. > Participate in the monthly Martin Bros. Webinars and other Martin Bros. Events. Go to www.martinsnet.com/ events for more information. > Cross train one employee by June 1 and one employee by December 1 to be able to do more than one position in the department. > Implement one new Cost Control Tip on March 1, June 1, September 1 and December 1. Go to www.martinsmart.com and click on Timely Cost Control Tips to subscribe to receive tips on a regular basis to give you some ideas and inspiration.

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

Achieving New Year’s Weight Loss Goals

PRODUCT FEATURES

500 CALORIE

PLATE OPTIONS

Uncle Ben’s Instant Rice

(460670 – 12/24 oz)

PLATE #1

6 oz spoodle

Beef & Broccoli Stir Fry (Simply Menus Recipe #11473)

#12 scoop

Steamed Uncle Ben’s Instant Rice (460670)

4 oz spoodle

Steamed C.H. Robinson Grimmway Peeled Whole Baby Carrots (360318)

1 slice

Rotella’s Rye Bread (986480) with Ventura Smart Balance Buttery Spread (621230)

12 each

Wholesale Red Seedless Grapes (375400 or 375408)

PLATE #2

(360318 – 6/5 lb)

Rotella Rye Bread - 19 slices/package

1 each

Sage Chicken Breast (Simply Menus Recipe #7270)

1/2 each

Baked C.H. Robinson Idaho Russet Potato with Kemps Fat Free Sour Cream

4 oz spoodle

Norpac Flav-R-Pac Grande Classics Riviera Vegetable Blend (963040)

1/20

Angel Food Cake using General Mills Gold Medal Mix (401560)

3 oz spoodle

Peaches in Light Syrup

P

(986480 – 45 oz)

Ventura Smart Balance Buttery Spread

ECT FOR LE ERF

NT

PLATE #3

C.H. Robinson Grimmway Peeled Whole Baby Carrots

4 oz

Lamb Weston Alexia Oven Roasted Potato Medley (992570)

4 oz

Norpac Flav-R-Pac Grande Classics Riviera Vegetable Blend (963040)

3 oz

Fresh Fruit

NT

Citrus Salsa Salmon (Simply Menus Recipe #14582) P

1 each

(621230 – 6/5 lb)

Wholesale Produce Red Seedless Grapes

FECT FOR LE ER

(375400 – 1/19 lb; 375408 – 1/5 lb)

PLATE #4

1 each

Pork Chop with Ginger Orange Sauce (Simply Menus Recipe #1635)

4 oz

Green Beans Almondine (Simply Menus Recipe #9996)

3 oz

Simplot RoastWorks Baby Bakers Potatoes (963050)

1 each

Wheat Roll

Norpac Flav-R-Pac Grande Classics Riviera Vegetable Blend (963040 – 6/4 lb)

YOUR COMPLETE MENU PLANNING SOLUTION

Ask your sales representative for more information regarding Simply Menus!

General Mills Gold Medal Angel Food Cake Mix (401560 – 12/16 oz)

2015 ISSUE 01

13

SCHOOLS

SPILL THE

PRODUCT FEATURES

BEANS

Bush’s Best Bean Pot Baked Beans (600190 – 6/#10)

Trusted Brand Feature:

Increasingly strict requirements have made serving the K-12 segment even more challenging. Fortunately, beans are an option that many kids like and can be served in ways that get them eating…and they pass the “healthy” test, too.

Here are a few suggestions that can help “spill the beans” into your menu: REFORMULATE: Are you already serving a salad? Add Garbanzo Bean Ranch Crunchers and you have a new look and something that will get them eating more of it! Are you already serving tacos or nachos? Add Black or Pinto Beans to give them the nutrition they need!

Bush’s Best Low Sodium Garbanzo Beans (601060 – 6/#10)

ADD AS A SIDE: Are you already serving a hot dog? Add Baked Beans as a side!

NEW MENU ITEMS: Are your kids in need of something new? Try adding new items featuring beans!

GIVE THESE RECIPES A TRY RANCH CRUNCHERS YIELD: 8 oz Recipe By: Steve Tiezzi Martin Bros. Corporate Chef 8 oz

Bush’s Best Low Sodium Garbanzo Beans (952240)

1/2 oz

Ranch Mix (581190 or 503100)

1 ½ Tbsp

Olive Oil

Bush’s Best Low Sodium Black Beans 1. Preheat oven to 400°F. 2. Drain, rinse and dry garbanzo beans.

3. Toss with olive oil and ranch (or seasoning of

choice). Place evenly on sheet tray while being careful not to overfill.

4. Roast in oven approximately 15 minutes, tossing once with a spatula while being careful not to smash the beans.

CHEESY BAKED BEANS & SAUSAGE POTATO PIE YIELD: 18 servings | SERVING SIZE: 9.5 oz portion

#10 can Bush’s Best Bean Pot Baked Beans (600190)

14

2 Tbsp

Olive Oil

1 each

Yellow Onion, chopped

2 Tbsp

Thyme, leaves

2 lb

Ground Turkey, cooked

1/2 cup

Beef Broth made with Custom Culinary Gold Label Low Sodium Beef Base (500021; 501770)

8 oz

Reduced Fat Shredded Cheddar Cheese

5 lb

Basic American Foods Potato Pearls Smart Servings Mashed Potatoes (602960), prepared

(601010 – 6/#10)

Bush’s Best Low Sodium Pinto Beans (601070 – 6/#10)

1. Preheat convection oven to 350°F. 2. Heat oil in a large sauté pan over medium-low heat.

Add onions and thyme. Sauté until onions are transparent.

3. In a 2 inch full size hotel pan, combine baked

beans, sautéed onion mixture, cooked turkey and beef broth.

4. Spoon and spread mashed potatoes over beans, then cover evenly with cheddar cheese. Bake covered with plastic wrap and aluminum foil for 45 minutes.

5. Remove aluminum foil and plastic wrap and bake uncovered for an additional 15 minutes.

6. Remove from oven and allow to rest 5 minutes before cutting. Cut into 18 slices. Keep hot and serve as needed.

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

EQUI PM ENTA N D SUPPL I ES

The SICKENING Cost of Illness CALCULATE THE COST OF A LOST SCHOOL OR WORK DAY.

https://www.cloroxprofessional.com/industry/cleaning/overview/cold-and-flu/ PREVENTION PRODUCTS

Trusted Brand Feature: Clorox The #1 reason for missed work and school days is illness due to cold and flu. The common cold alone is estimated to have caused over 22 million missed days of school in just the past year. Sick employees cost companies an estimated $150 billion in lost productivity, higher healthcare expenses and absenteeism.

Can your organization afford a day off?

4 in One Disinfectant & Sanitizer (011480 – 12/14 oz) EPA-registered to kill viruses that cause cold and flu, reduce allergens on hard surfaces, sanitize the air and sanitize soft surfaces like curtains and upholstery.

It would probably put a dent in your profitability and performance. Make sure your facility is following cold and flu prevention tips to help control illness during these tough winter months.

Your Logo Goes Here

Disinfecting Spray & Wipes For high-touch shared surfaces and specially formulated for use on a variety of surfaces including glass, stainless steel and more.

Spray (019710 – 12/19 oz) Wipes (019720 – 6/75 ct)

Hydrogen Peroxide Disinfecting Cleaner Spray & Wipes Kill illness-causing viruses without harsh chemical odors or fumes.

Spray (019950 – 9/32 oz) Wipes (019970 – 6/95 ct)

Prevention Is Contagious — Spread It Around.

Cold and Flu Prevention Quick Tips

Washing and sanitizing hands: a wallop of prevention.

Wash your hands often with soap and warm water.

Alcohol-based sanitizers are also effective.

Cool down germ hot spots.

Nothing says “bless you” like a tissue or elbow.

Avoid coughing or sneezing into your hands. Germs can be spread through touch.

Thank you for not sharing.

Since illness-causing germs can live on frequently touched surfaces, disinfect them often.

If you’re sick, stay home. The CDC recommends that you stay home and limit contact with others to keep from infecting them.

And get better soon.

Flu shots — stick it to germs.

Healthy habits, happy immune system.

The single best way to prevent flu is to get vaccinated.

It is easy, low-cost, saves lives and doesn’t hurt ... much.

Get plenty of sleep, be physically active, manage stress, drink plenty of fluids and eat nutritious food. Germs won’t have a chance.

Partnering to

Spread Prevention

Always use products as directed.

The U.S. Environmental Protection Agency (EPA) has announced that registered disinfectants effective against influenza A are also effective against H1N1 flu virus on nonporous surfaces. Instructions for how to disinfect EPA-registered products can be found on the product label.

NI-13940

EQUI PM ENTA N D SUPPL I ES

DISPOSERS 101

5 Reasons Disposers are the Proper Place for Food Waste Natalea Koehn, Martin Bros. Equipment, Supply & Disposables Category Marketing Manager According to our vendor partner InSinkErator, decades of scientific studies have shown disposers to be a sound ecological option for disposing food waste. With a disposer, food waste is ground into fine particles and safely flushed into the sewage system. Here are five reasons why disposers are the best answer for food waste:

1 2

Disposers keep food waste out of dumpsters and landfills so that it doesn’t have the chance to decompose and create odors, attract pests and serve as a breeding ground for bacteria.

Disposers help reduce landfills.

3 4

5

Disposers help reduce the water table contamination brought on by bacteria from decomposing foods.

Disposers make the recycling process easier, cleaner and more efficient. Disposers allow foodservice operations to separate messy food waste from bottles, cans, plastics and paper.

Disposers give back to the Earth. Many municipalities actually “recycle” the sludge from their treatment plants. This sludge is returned to the Earth in the form of fertilizer and ground conditioner, a substance that has been found to be completely safe for this usage.

Six Signs Your Disposer May Need to be Disposed Of (& Replaced) Kam Miller, Martin Bros. Equipment Sales Manager

Some of the following signs of malfunction in disposers are somewhat obvious, but busy times make it important to point these signs out and think about how current disposer(s) are working.

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1 2

Unusual or excessive noise

3 4 5 6

Water leakage

Cracks or other noticeable signs of malfunction or wear and tear

Drain backup Increased time needed to grind Frequent repairs needed

SS-100 DISPOSER ™

This small-capacity model has a powerful 1 HP motor to handle well over 100 persons per meal.

It delivers superior performance, quiet operation, maximum energy efficiency and long service life. Designed for continuous operation in locations such as restaurants and assisted living facilities. (299448)

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

UPCOMING

Webinars

Healthcare

Nutrition

Restaurant

C-Store

School

Healthcare Medical

& Events

WEBINARS

Jan

14

Feb

EVENTS

ACOs and Quality of Standards in Dining

Kathleen C. Niedert, PhD, RD, CSG, LD, LNHA Executive Director, Parkview Manor Campus 1:30 PM - 2:30 PM CST

Chef Scott Fadden, Martin Bros.

Mar

Debate on Dysphagia

11

1:30 PM - 2:30 PM CST

Liz Friedrich, MPH, RD, CSG, LDN, FAND HC 1:30 PM - 2:30 PM CDT Session:

I

Aligning with ACOs

Apr

8

Allergens: What Foodservice Workers Should Know

LTC Post Acute

Karen Chowdury, National Pastuerized Eggs 1:30 PM - 2:30 PM CDT

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

www.martinsnet.com/events

Park Place Event Centre 1521 Technology Parkway Cedar Falls, IA 50613

Jan

22

We want to help you look towards the future. We’ll be raising questions and looking at options that will help us all continue to evolve, survive and thrive in the healthcare industry. CEUs available.

Short Order Cooking Skills

11

Healthcare Survival Summit

Population Health Management

• Home Health • Nutrition Outside of your Rehab • Marketing Your Community • and more!!

#MBMustHaves PAGE 2

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Rich’s Classic Hoagie Flatbread

Farmland DURoC Rack of Pork

The Fish Guys Mahi Mahi Fillets

Heinz Light Ranch Dressing Cup

(952750 – 144/2.75 oz)

(928100 – 3/6 lb; 934040 – 6/3 lb)

(375720 – 1/20 lb)

(582210 – 100/.75 oz)

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Ventura Hidden Valley Fat Free Ranch Dressing

Ventura Smart Balance Buttery Spread

General Mills Gold Medal Angel Food Cake Mix

Basic American Potato Pearls® Smart Servings™ Mashed Potatoes

(630420 – 4/1 gal)

(621230 – 6/5 lb)

(401560 – 12/16 oz)

(602960 – 12/26.5 oz)

REBATES

T FOR LENT FEC

PER

Coming Soon!

PER

NEW ITEMS WITH REBATE

T FOR LENT FEC

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®

Tavern Battered Jambalaya Fritters Crispy Southern Flounder 4 in One Disinfectant & Sanitizer (011480 – 12/14 oz)

Cornmeal Battered Lobster & Seafood Pups SMALL PLATES/BAR BITES™ BOGO REBATE

High Liner Seafood Season Up To $500 Rebate King & Prince Reel Them In Up To $500 Rebate J&J SuperPretzel Big Game Snacking $5/Case Rebate Tyson Breakout Breakfast Up To $700 Rebate Hormel Health Thick & Easy Puree $20/Case Rebate Tyson Winning Wing Combinations Up To $750 Rebate Brookwood Farms Barbeque Up To $100 Rebate