Dish! - 2015 Issue 2

blog.martinsnet.com

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2015 • ISSUE 2

u n e M e h t ke Over

Shrim

a T d o o f p & Sea

St. Patrick’s Day Keeping Flatware Specials | P.7 Flawless | P.14

Save the date for...

AN EDUCATION AND PRODUCT SHOWCASE!

Trend Ideas Culinary Demonstrations 3/30 Bettendorf, IA 3/31 Decatur, IL

Recipe & Serving Suggestions Item Sampling

4/8 Altoona, IA 4/22 Eau Claire, WI

4/23 Owatonna, MN 4/29 South Sioux City, NE

Find more information and register at:

info.martinsnet.com/taste

EXPLORE ALL OF THE HELPFUL McCAIN TOOLS:

www.mccainusafoodservice.com/insiders

MARTIN BROS. DISTRIBUTING

Seafood!

It’s the time of year in foodservice where seafood sees the limelight! There are new product and rebate opportunities, and we’re reminded of the health benefits of fish. Not to mention that there are so many ways to prepare and plate seafood specialties. Take a look inside for some great ideas for Lent that will easily become year-long favorites!

Krystle Kettman MANAGING EDITOR

2

CULINARY CONCEPTS

2

CULINARY CONCEPTS

EXECUTIVE VICE PRESIDENT Diane Chandler DIRECTOR OF MERCHANDISING Jennifer Meinders

High Liner GUINNESS ® Distinctive Seafood & More for Lent

MARKETING MANAGER Angie Dark

4

1 INGREDIENT 3 WAYS

VENDOR MARKETING COORDINATOR Krystle Kettman

6

HEALTH & WELLNESS

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

7

HOT DISH!

12

SCHOOLS

Aqua Star Peeled & Deveined Tail-On Shrimp – 13-15 ct

Fish for Health

Shrimp 3 Ways

4

St. Patrick’s Specials

C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace

CN Facts

MEDICAL SUPPLIES SPECIALISTS Tim Glenn, Deb Elings, Becky Eighmey

13 SENIOR LIVING

Tips to Hire & Train for Success

14

EQUIPMENT & SUPPLIES

16

MEDICAL SUPPLIES

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

Fish for Health

6

Keeping Flatware Flawless

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

Medication Management & Reconciliation

PHOTOGRAPHY Rob Swiatly INTERACTIVE DESIGN SPECIALIST Bill Pendry

Flawless Flatware

14

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

CULINARY CONCEPTS

GUINNESS® BATTERED COD BASKET Ventura Classic Gourmet Select Tartar Sauce

Lamb Weston RusEttes Cottage Fries

(630060 )

Battered Cod Tender

(960910)

1-2 oz (927890 – 1/10 lb)

Battered Cod

2 oz (927900 – 1/10 lb)

Battered Shrimp

Battered Cod Tenders 1-2 oz (927890)

26-30 ct (927930 – 1/10 lb)

Mrs. Gerry’s Extra Creamy Coleslaw

Panko-Breaded Popcorn Shrimp 98-130 ct (927910 – 2/5 lb)

Panko-Breaded Shrimp 26-30 ct (927920 – 1/10 lb)

COST $ 3.2 4 SELL AT $ 9.

99

(905315)

POTENTIA L PROFIT* $ 6.75

GUINNESS® BATTERED SHRIMP PO’ BOY All the tools you need to menu and profit are at www.highlinerfs.com!

COST $ 4.11 SELL AT $10 .99

McCain Brew City Beer Battered Thick Cut Onion Rings (961278)

POTENTIA L PROFIT* $ 6.88 Rich’s Classic Hoagie Flatbread (952750)

Mrs. Gerry’s Extra Creamy Coleslaw (905315)

Capital City Jalapeño (361280; 361238)

Want to see how EXCITING GUINNESS® Distinctive Seafood really is?

Battered Shrimp 26-30 ct (927930)

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

2

CULINARY CONCEPTS

HADDOCK WITH MANGO SALSA Haddock Fillet 5-8oz (922141)

Grande Classics Key West Vegetable Blend (962870)

Couscous (471011)

Fresh Mango Salsa (380090-Special Order)

Shrimp & Seafood Rebates & New Items ®

Small Plates/Bar Bites Bites & Burger

Tavern Battered Jambalaya Fritters (928310 – 4/2.5 lb)

Seafusions™ Alaskan Cod Bites Crunchy Potato - .5 oz (928280 – 1/10 lb) Spicy Sriracha - .5 oz (928270 – 1/10 lb)

Alaskan Whitefish Burger 3.2 oz (928290 – 1/10 lb)

2 BU Y S E S CA 1 GET !

FRE E

+

Cornmeal Battered Lobster & Seafood Pups (928320 – 4/2.5 lb)

Crispy Southern Flounder (928330 – 10/1 lb)

SAVE

2 BU Y S E CAS ND SECO EE !

IS F R

$5

PER CAS E

Offers valid through June 30, 2015

Offer valid through June 30, 2015

Seafood Season Rebate

Pangasius Fillet

Offer valid through 4/30/2015.

Reel Them In Rebate Offer valid through 4/30/2015.

1-2 oz (926430 – 1/10 lb)

U P TO

Pangasius Fillet 2-3 oz (926440 – 1/10 lb)

$ 500

Alaskan Pollock Nugget .6 oz (926450 – 1/10 lb)

hush puppy coated seafood

Popcorn Shrimp

83-111 ct (926460 – 2/5 lb)

Peeled & Deveined Tail-On Shrimp 13-15 ct (924428 –WAYS 5/2 lb)

1

LOW-COUNTRY BOIL SERVES: APPROXIMATELY 12 1-2 Tbsp 3 lb 24 each 3 lb 3 lb

McCormick Old Bay Seasoning (473001) Wholesale Red Potatoes (361560), cleaned, wedged Norpac Flav-R-Pac Corn Cobbetts (962410) Aqua Star Peeled & Deveined Tail-On Shrimp – 13-15 ct (924428) Hillshire Farm Black Oak Smoked Rope Sausage (910000), cut into 1-1/2 in pieces

In a stock pot, fill halfway with water, add seasoning and bring to a boil. Add potatoes and boil for approximately 10 minutes. Add corn, shrimp, sausage and any additional seafood; continue to cook for an additional 5 minutes. Drain and serve in pasta bowls.

This can be premade and steamed on the flat top as customers order.

Old Bay Seasoning

Black Oak Smoked Rope Sausage

(473001)

(910000)

Flav-R-Pac Corn Cobbetts (962410)

COST $ 5.7 3 SELL AT $15 .99

Red Potatoes (361560)

4

POTENTIA L PROFIT* $10.26 *Potential profits are based on average prices and serving sizes.

1 I N G R E D I E N T • 3 WAYS

2

CHEESY CRAB STUFFED BACON WRAPPED BOURBON SHRIMP SERVES: 8 PLATES OF 3 SHRIMP 24 each 6 oz 12 oz 4 oz 4 oz 1 tsp 36 strips 4 cups As needed

Aqua Star Peeled & Deveined Tail-On Shrimp – 13-15 ct (924428) Fish Guys MeTompkin Blue Special Crab Meat (371890) Kraft Philadelphia Cream Cheese (903718) Feta Cheese (905848) Blue Cheese Crumbles (903758; 903870) McCormick Lawry’s Lemon, Basil & Thyme Key West Style Seasoning (473221) Farmland Gold Medal Single Sliced Apple Cider Bacon – 18/22 (914040) Cabbage (360140; 360111; 360110), shredded Nestle Minor’s Bourbon Sauce (501190)

Cream the cream cheese; when smooth, add feta, blue cheese and seasoning until ingredients are blended; fold in crab. Make a slit in the back of the shrimp (do not butterfly). Divide cheese mixture between shrimp; fill shrimp and wrap with one bacon strip each (starting at the top when wrapping to help keep the cheese in). Grill or bake until bacon is crispy and shrimp is cooked. Glaze with bourbon sauce. Cook and crumble remaining bacon. Sauté cabbage, adding some bourbon sauce. Serve shrimp over cabbage and top with crumbled bacon.

Lawry’s Lemon, Basil & Thyme Key West Style Seasoning

MORE SHRIMP

Peeled & Deveined Tail-On Shrimp Raw 13/15 ct (924428 – 5/2 lb) 16/20 ct (923978 – 5/2 lb) 21/25 ct (924010 – 5/2 lb) 26/30 ct (92420 – 5/2 lb)

Peeled & Deveined Tail-On Shrimp Cooked 16/20 ct (924358 – 5/2 lb) 21/25 ct (924408 – 5/2 lb) 26/30 ct (924356 – 5/2 lb) 31/40 ct (956190 – 5/2 lb)

Gold Oriental Style Breaded Dinner Shrimp 6/2.5 lb

(473221)

12/15 ct (923120) 16/20 ct (923130) 21/25 ct (923140)

Gold Medal Single Sliced Apple Cider Bacon

Peeled & Deveined Tail-Off Shrimp Large Pieces

18/22 (914040)

(924260 – 2/3 lb)

Medium Pieces (924280 – 2/3 lb)

Cooked Salad Shrimp

250/350 ct (923440 – 4/2.5 lb)

COST $ 5.4 0 SELL AT $13 .99

POTENTIA L PROFIT* $ 8.59

Minor’s Bourbon Style Sauce (501190)

®

Flying Jib Buttermilk Popcorn Shrimp 60/90 ct (924120 – 4/2.5 lb)

Sauce Ready Tail-Off Shrimp 44/62 ct (922380 – 4/2.5 lb)

3

GRILLED SHRIMP TACOS

Creamy Scampi Shrimp Saucesations (920050 – 4/2 lb)

Shrimp Tenders 44/62 ct (926990 – 4/2.5 lb)

Italian Stuffed Shrimp Treasures (923370 – 4/3 lb)

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

2015 ISSUE 02

5

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

ECT FOR LE ERF

P

NT

NT

P

PRODUCTS TO FISH FOR

FECT FOR LE ER

Icelandic Salmon Fillets – IQF (925220 – 27/6 oz; 925210 – 20/8 oz)

Icelandic Cross Grilled Salmon Fillet (925260 – 42/3.75 oz)

FPI Ultimate Salmon Burger – 4 oz (927430 – 1/10 lb)

Fish for Health

For many years, the American Heart Association has recommended eating fish rich in omega-3 fatty acids. That’s because omega-3 fatty acids have been shown to be beneficial for the heart. In fact, eating just two servings (3.5 oz.) of fish high in omega-3 fatty acids could reduce your risk of dying of heart disease.

Did you know omega-3 fatty acids actually provide a number of health benefits in addition to reducing the incidence of heart disease? Here are some of the many additional benefits: Decreases triglycerides Lowers blood pressure Reduces blood clotting Decreases risk of stroke Reduces irregular heartbeats

Grill Mates Seafood Seasoning (472021 – 1/23 oz)

Old Bay Seasoning (473001-1/24 oz)

Reduces the risk of sudden cardiac death Improves learning in children Provides optimal development of a baby’s brain and nervous system prior to birth

THE BEST FISH! Tuna Salad (905381 – 2/5 lb)

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

SOURCES OF OMEGA-3 FATTY ACIDS Four great ones are: Salmon

FISH RECIPES

Salmon and tuna are especially great foodservice options because they’re popular and versatile species. So, call these options out on your menu and make sure to include them whenever you do new menu item innovation.

Tuna

Cream Cheese Stuffed Salmon Sardines Herring

Key West Salmon with Tomato Corn Relish

GIVE THIS RECIPE A TRY 24 each

Icelandic Salmon Fillets (925220)

1/2 cup

Olive Oil

1 qt

Diced Tomatoes

2 cups

Crumbled Feta Cheese (905848)

1 each

Diced Onion

1 tsp

McCormick Basil Leaves (472151; 472792)

1-1/2 cups Roland Sliced Kalamata Olives (560191), chopped

6

3 Tbsp

Lemon Juice

GREEK STYLE SALMON FILLET

Yield: 24 servings • Serving Size: 6 oz Simply Menus Recipe #17571 1. Preheat oven to 350°F. 2. Brush all sides of the

salmon fillets with olive oil. Place in baking pan(s).

3. Sprinkle tomatoes, cheese, onion, basil and olives over the fillets.

4. Drizzle the lemon juice over the top of the fillets.

5. Bake in a convention oven for 20-25 minutes.

HOT

DISH!

ST. PATRICK’S SPECIALS

Traditional Corned Beef & Cabbage!

Get the recipe at: martinsnet.com/recipes or scan here!

SENIH OO R TL IDVI ISNHG!

FEATURE ITEM 906810

Riverside

Bites Reuben Premium

2/5 lb

CORNED BEEF

Reuben Soup

921010

Hormel

Beef Corned Bread Ready

6/2 lb

911850

Advance Pierre

Beef Corned Steak-Eze

48/4 oz

926040

Hillshire

Beef Corned Brisket Whole FC

2/9 lb avg

933940

Armour-Eckrich

Beef Corned Deli Flat Faced FC

2/7 lb

910500

Hormel

Beef Corned Eye of Round

4/4-6 lb

930640

J&B Group

Beef Corned Brisket Raw

2/14-19 lb

Recipes for St. Patrick’s Specials available at: www.martinsnet.com/recipes > Reuben Soup > Irish Egg Rolls > Reuben Dip > Reuben Nachos > Reuben Bites > Stuffed Reuben Baby Potatoes > Traditional Corned Beef & Cabbage

Traditional Corned Beef & Cabbage Keywords: Beef Added: 1/16/2015

approx. 24 serving (depending on brisket size)

2 lbs 12 lbs 6 lbs 8 lbs 1 qt 2 lbs

Bread Ready corned beef 921010 Cabbage, cored, cut into wedges 360110 Carrots peeled and cut into pcs. 360300 Red potatoes, cleaned, cut into wedges Prepared Custom white sauce 501540 Raw sliced yellow onion, sautéed 361040

361560

Boil Method: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil then reduce the heat and simmer. Cook to desired tenderness 3-6 hours depending on size.

All recipes can be pinned for safekeeping or printed for convenience.

RYE BREAD 997300

Baker Boy

Bread Marble Rye Squares Sliced

60/2.75 oz

341184

Rotella’s

Bread Hoagie Marble Rye Sliced

6/6 ct

986320

Rotella’s

Bread Rye Reuben Sliced

6/33 oz

986400

Rotella’s

Bread Reuben Marble Sliced

6/30 oz

989780

Baker Boy

Roll Dinner Baked White 1.2 oz

6/30 ct

Irish Egg Rolls

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICE YOU DESERVE

HOT DISH!

CABBAGE AND MORE 360110

Capital City

Cabbage Green Medium

20-22 each

360111

Bix

Cabbage Green Trimmed Heads

1/10 lb

360318

C.H. Robinson

Carrots Baby Peeled Whole

6/5 lb

360330

C.H. Robinson

Carrots Jumbo

1/50 lb

361970

Wholesale

Potato Baby Red

1/50 lb

361975

Wholesale

Potato Baby Red

1/20 lb

601980

Basic American

Potato Pearls Excel Redskin

8/32.6 oz

361160

C.H. Robinson

Parsley Cello

4/1 lb

603218

Lakeside

Sauerkraut

12/2.5 lb

902280

Schwartz

Sauerkraut Never Cooked

1/5 gallon

603200

Seneca

Sauerkraut Shredded

6/10 lb

901230

Arthur Schuman

Cheese Swiss Sliced .5 oz

8/1.5 lb

903818

UniPro

Cheese Swiss Natural

2/7-9 lb

909010

UniPro

Horseradish Prepared

6/1 qt

630151

Ventura

Dressing Thousand Island Select

1/1 gallon

630150

Ventura

Dressing Thousand Island Select

4/1 gallon

Reuben Dip

Reuben Nachos

Bread Ready® Corned Beef FULLY COOKED AND READY TO USE!

No slicing. No yield loss. No thawing.

Longer shelf life. Great inventory flexibility.

921010 – 6/2 lb

Stuffed Reuben Baby Potatoes

Reuben Bites

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

TRY THIS:

2

SENIH OO R TL IDVI ISNHG!

REUBEN FLATBREAD

FLATBREADS D

5 TREN 01

2

U

2

5 TREND 01

D

RESTAURANT-STYLE DINING

T

2

5 TREN 01

1 each Rich’s Rustic Oval Flatbread – 12x5 (90586553 - Virtual) 2 oz Ventura Classic Gourmet Select Supreme Thousand Island Dressing (630150) 2 oz Corned Beef (921010) , cooked, diced 2 oz Shredded Swiss Cheese (903768) 2 oz Sauerkraut (603218) , drained well McCormick Caraway Seeds (472451)

5 TREND 01

2

Spread dressing onto flatbread. Top with corned beef, cheese,5sauerkraut TREN D 01 and caraway seeds. Serve with pickles and dressings, if desired.

5 TREN 01

Pie Andes Chocolate Mint Cream

992140

Sara Lee

Pie Mini Key Lime IW Bistro

SQUARE 24/2.8 oz DINNERWARE

711460

Diamond Crystal

Gelatin Lime

713230

Diamond Crystal

Pudding Instant Pistachio

990200

Wells’ Blue Bunny Ice Cream Mint Chocolate Chip

1/3 gallon

991280

Wells’ Blue Bunny Novelty Lime Sherbet Cup

2/24/4oz

582060

International

Creamer Irish Cream Liquid Single

1/288 count

471261

Durkee

Food Color Green

1/16 oz

D

Sara Lee

2

5 TREN 01

980380

EN 5 TR4/37 D oz 01

980380

2

DESSERTS

2

D

LOCAL FAVORITES

12/24 oz 12/28 oz

990200

DISPOSABLES

992140

MB Food Market Orders

Contact your sales representative or email c&corders@martinsnet.com with account number, item number(s) and quantity. Orders received prior to2:00 pm will be delivered with your next order — as early as next day!

804210

Hoffmaster

Napkin Hunter Green 15x17 inch

4/250 count

804898

Hoffmaster

Combo Pack St. Patrick’s Day

1/250 count

899443

MB Food Market

Napkin Luncheon Shamrock 13x13 inch

1/18 count

899505

MB Food Market

Centerpiece St. Patrick’s Day

1/15 inch

899445

MB Food Market

Necklace Shamrock

3/15.5 inch

899447

MB Food Market

Buttons - St. Patrick’s Day

6 each

IN

Great food starts with great ingredients.

All Purpose Ground Tomatoes (551610)

Pizza Sauce with Basil (550580)

Extra Heavy Tomato Puree 1.07 (551770)

Extra Heavy Tomato Puree 1.09 (551620)

Only Martin Bros. Delivers

THE BRANDS YOU TRUST FOR QUALITY

Tomato Strips with Basil (551640)

Tuscan Tomato & Herb Pasta Sauce (551660) Classic Italian Pizza Sauce (551650)

SCHOOLS

CN LABELED FEATURE ITEMS

Sa-weet! Potato Crusted Whole Grain Alaskan Pollock Sticks – 1 oz (927880 – 4/5 lb) Nuggets – 1 oz (927450 – 1/20 lb) Fillets (927440 – 80/3.6 oz) Whole Grain Breaded Shrimp Poppers (927170 – 2/5 lb)

Gluten-Free Potato Crunch Pollock Fillets (927260 – 46/3.6 oz)

Buy More Get More Cherry Frudel Apple Frudel

(940550 – 72/2.29 oz)

Mini Cinnis

SAVE U P TO $ 3.00 CASE

(950590 – 72/2.29 oz)

Renee Greiner, RD, LD Martin Bros. Marketing Dietitian

2. An ounce equivalent grain may be listed on a CN label if it is contributed in the product.

3. The CN label’s purpose is to easily identify the serving size and meal component contribution of the food product.

5. There are no requirements for manufacturers to CN label their products.

Triple Berry Blast Mini French Toast

6. A CN labeled product is not nutritionally superior to a non-CN labeled product.

(995640 – 72/2.64 oz)

7. According to the USDA, inspectors cannot accept CN labels that come from marketing materials such as websites, flyers or point of sale materials. The only acceptable form we are aware of is the label that comes on the box.

If a product is CN labeled, then it is required to be on the box.

Maple Burst’n Mini Pancakes (998480 – 72/3.53 oz)

Strawberry Splash Mini Pancakes (998490 – 72/3.53 oz)

Blueberry Bash Mini Waffles (998500 – 72/2.47 oz)

Maple Madness Mini Waffles (998518 – 72/2.47 oz)

A La Carte Solutions

(741370 – 60/.92 oz)

Offers valid through 4/30/2015

(927440)

Gluten-Free Potato Crunch Fillets (927260)

WHAT ARE...?

MEAT AND MEAT ALTERNATES include meat, poultry, fish, cheese, yogurt, dry beans and peas, whole eggs, alternate protein products, peanut butter or other nut or seed butters and nuts and seeds.

MEAL PATTERNS give guidance on the minimum number of components and amounts of food which must be served as part of a reimbursable meal.

NEW Simply Chex Xtreme Habañero Lime

Plus many more qualifying items!

Sa-weet! Potato Crusted Whole Grain Alaskan Fillet

4. There are no requirements for schools to serve CN labeled products.

Cinnamon Rush Mini French Toast (995630 – 72/2.64 oz)

12

(CN) FACTS

1. CN labeled products are main dish products that contribute meat/meat alternate components to the meal pattern.

K-12 REBATES

(940540 – 72/2.29 oz)

7

CHILD NUTRITION

SAVE U P TO $ 3.00 CASE

OUNCE EQUIVALENT GRAIN is a way to simplify grain needs. In general, one slice of bread, one ounce of ready-to-eat cereal or a half cup of cooked rice, cooked pasta or cooked cereal can be considered one ounce equivalent from the grains group.

Tips to

&

hire

SENIOR LIVING

train for Success

Christy Edwards, RDN, CD, Martin Bros. Wisconsin Marketing Dietitian

Hiring the right employee for your Senior Living Community is key to the success of your organization. Each person you hire should bring value toward your company mission and a true passion for the job.

Here are 4 Hiring Tips to help you find the right person:

Here are 4 Training Tips to help you keep the right person:

1

How engaged is the applicant in the interview?

If the applicant isn’t engaged in the interview, chances are he or she will not be engaged when serving residents.

1

A new employee needs to feel connected and engaged right from the start. Give the employee a chance to hear and experience the overall functioning, vision and mission of the community.

2

Do you sense a passion for helping seniors and a passion for serving appealing and tasty meals?

Passion for the job is very important to look for.

2

3

Is there a willingness to learn? An applicant may have 35 years of experience, but is the person excited to learn more? Even if the applicant lacks experience, if he or she is engaged, positive and looking to learn more, that might outweigh the experience.

Connect the new employee with others. Introduce him or her to staff members and residents.

Consider a welcome lunch or other opportunities for the new hire to meet others. Set him or her up with a mentor.

3

Set expectations. Review the job description, responsibilities and performance goals. Discuss how performance reviews occur and any reward or recognition programs.

4

How do you think the applicant might take criticism? Being able to handle criticism and learn from it is an important trait to look for in a potential employee.

4

Have a standard training program to make sure all new employees are trained appropriately.

SERVICE YOU DESERVE

Value-added tools and legendary customer service.

Complete, Standardized, FREE Over 50 training downloads & videos on 5 different topics!

1. Sanitation & Food Safety 2. Food Prep 3. Recipes & Food Service 4. Nutrition & Therapeutic Diets 5. Dining Available to customers on MartinsMart.com.

Check out one of the great resources - a video on Egg Techniques - at www.youtube.com/MartinBrosDist!

4 to keep flatware flawless

EQUI PM ENTA N D SUPPL I ES

STAGES & TIPS

Trusted Brand Feature: Oneida Your fine silver plate and stainless flatware and hollowware will give you extra-long service and will always look great when properly cared for during the four stages of use and care. Following are some tips for each of the stages.

1 2

HANDLING Use perforated cylinders in a portable rack to transport, wash and dispense flatware.

Sort flatware tines, bowls and blades down when flatware is transported and washed in the same cylinder. This prevents contamination when the items are removed for setting tables. Sort up when using a system where the flatware is transferred from a cleaning cylinder to a storage cylinder by inversion.

Separate flatware, holloware and china in bus trays.

WASHING Remove all remnants of food from metalware immediately after use.

Avoid using steel wool or metal scrapers.

Always separate flatware and holloware for pre-soaking and use a plastic or stainless steel pan, never aluminum.

Pre-soak and wash metalware immediately after its removal from the table. Do not leave metalware in the pre-soak solution for more than 20 minutes before it is washed. Change the pre-soak solution after two or three cycles of use. Chemicals accumulate in the pre-soak and may cause harm.

Do not use a pre-soak solution containing acidic silver de-tarnishing agents, including chlorides, bromides or iodides, as these products cause severe corrosion.

FLAWLESS FLATWARE & SUPPLIES

Prima

Graceful. Versatile. Economical.

Delicate beaded border with gently rounded handles.

(Dinner Fork – 292011 – 36/each; Dinner Knife – 292010 – 36/each; Teaspoon – 292012 – 36/each)

Melinda III

Affordable. Attractive. All-purpose.

A petite design featuring graceful scrolls and petals on a traditional shape.

(Dinner Fork – 229242 – 36/each; Dinner Knife – 229221 – 36/each; Teaspoon – 229232 – 36/each)

Delco Dominion III

Value. Versatility. Durability.

A pair of incised lines narrow and taper at the shaft, dividing the petite handle into three segments.

(Dinner Fork – 229873 – 36/each; Dinner Knife – 90381399 - 36/each; Teaspoon – 229871 – 36/each)

Delco Windsor III

Plain. Practical. Precise.

Clean lines and smooth handle design.

(Dinner Fork – 228820 – 36/each; Dinner Knife – 228750 - 36/each Teaspoon – 228840 – 36/each)

Always wash metalware in hot water and make sure to use a cleaning agent free of abrasive or corrosive qualities that may damage your metalware.

Load washing machine with the openings of hollow pieces facing down.

3

Avoid low-temperature dishwashing. It is not suited for metalware.

RINSING Always rinse clean metalware in water that’s at least 180º.

Consider adding a wetting agent to the rinse to prevent minerals in the waterfrom staining your metalware.

Utilize a softener if you have very hard water. A high chloride content in the water can be damaging.

4 14

STORING Always make sure your metalware is clean and dry before storing to avoid corrosion and oxidation marks.

8-Compartment Flatware Basket

Two baskets fit full-size open rack. Baskets nest within their families for compact storage.

(283325 – 1/each)

8-Compartment Cylinder Rack

Heavy duty and long wearing.

(280330 – 1/each)

Silverware Soak System Box with drain holes nests into soaking pan for pre-cleaning.

Safely keeps hands away from harsh chemicals and sharp knives. System includes drain box, bus box and cover.

(287114 – 1/each)

Clorox Healthcare Bleach Germicidal Wipes ®

(019810 - 6/70 ct)

Kill C. difficile Spores in 3 Minutes – fastest contact time available* Kill 51 Microorganisms in 3 Minutes or Less • 30 second kill times on 30 bacteria • 30 seconds to 1 minute on 14 viruses • 1 minute on norovirus • 3 minutes on C. difficile spores, TB and fungi Gentle, odor-masking formula Safe on surfaces *Based on EPA Master Label as of 7/2012.

Remove more dust, dirt and microbes.

Microfiber Cloths Glass/Mirror – Blue

Scratch-free, lint-free cleaning of glass, mirrors & chrome.

(093143 – 1/16x16 inch – Mfr# Q630-00BL)

Light Commercial – Green

99.9% removal of microbes. 100 launderings with bleach (bleach safe).

Superior cleaning performance.

(020598 – 24/12x12 inch – Mfr# 1820578)

*Other colors available by special order

MEDICAL SUPPLIES

MEDICATION MANAGEMENT & RECONCILIATION: Not Just a Drug List

Skincare Products For Winter

Skin Care Cream Lotion (040740 – 24/8.5 oz) (040770 – 4/1 gal)

Justin Rash, PharmD, CGP, Martin Health Services

While medications are important for the treatment of patients, many can have adverse effects if mismanaged. Some of these effects can be serious enough to lead to hospitalizations. Therefore, it is especially important to understand how to properly manage patients’ medication regimens.

Vanilla Bean Cream Lotion (040880 – 24/8.5 oz) (040900 – 4/1 gal)

One of the times patients are most vulnerable to medication mismanagement is during transitions of care. It is during this time that we must have a robust medication reconciliation process in place in order to avoid potential adverse effects.

The medication reconciliation process is often defined in the following 5 steps: 1. Develop a list of current medications.

2. Develop a list of medications to be prescribed.

3. Compare the medications on the two lists.

4. Make clinical decisions based on the comparison.

5. Communicate the new list to appropriate caregivers and to the patient.

Melon Breeze Conditioning Shampoo & Body Wash (040720 – 24/8.5 oz) (040730 – 4/1 gal)

Many health systems utilize clinical pharmacists in the medication reconciliation process, and there are numerous studies demonstrating improved outcomes when utilizing pharmacists versus other health care professionals. However, hiring a clinical pharmacist may not be feasible for some long term care facilities. Instead, facilities might look to engage their pharmacy providers.

Making the medication reconciliation process a priority in your facility and engaging your pharmacy provider can be an important step to improving the lives of patients and residents.

Recovery Crème (040818 – 12/4 oz) (040830 – 6/32 oz)

LEARN MORE WITH OUR WHITE PAPER : Download it today at: info.martinsnet.com/medmanagement

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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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High Liner GUINNESS® Battered Cod Tenders 1-2 oz (927890 – 1/10 lb)

High Liner GUINNESS® Battered Shrimp 26-30 ct (927930 – 1/10 lb)

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Trident Seafusions™ Crunchy Potato Alaskan Cod Bites (928280 – 1/10 lb)

Trident Seafusions™ Spicy Sriracha Alaskan Cod Bites (928270 – 1/10 lb)

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Trident Alaskan Whitefish Burger

King & Prince Mrs. Friday’s® Tavern Battered Jambalaya Fritters

King & Prince Mrs. Friday’s® Crispy Southern Flounder (928330 – 4/2.5 lb)

(928310 – 4/2.5 lb)

King & Prince Mrs. Friday’s® Cornmeal Battered Lobster & Seafood Pups (928320 – 4/2.5 lb)

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Aqua Star Peeled & Deveined Tail-On Shrimp 13-15 ct (924428 – 5/2 lb)

McCormick Grill Mates® Seafood Seasoning (472021 – 1/23 oz)

McCormick Old Bay® Seasoning

3.2 oz (928290 – 1/10 lb)

LENT REBATES

(473001 – 1/24 oz)

High Liner Viking Sa-weet! Potato Crusted™ Whole Grain Alaskan Pollock Fillets (927440 – 80/3.6 lb)

FEATURE REBATES

King & Prince Reel Them In Rebate Up to $500

Tyson Breakout Breakfast Rebate Up to $700

King & Prince Mrs. Friday’s® Small Plates/Bar Bites™ Buy 2 Cases, Second Is Free Big Deal Rebate NEW Tavern Battered Jambalaya Fritters (928310) NEW Cornmeal Battered Lobster & Seafood Pups (928320) NEW Crispy Southern Flounder (928330)

General Mills Rebates Gold Medal® Mixes, Pillsbury® Frozen Baked Goods, Pillsbury® Biscuits, Yoplait® Parfait Pro® Yogurt Up to $8/Case

Trident Rebates Buy 2 Cases, Get 1 Free & Save $5/Case NEW Seafusions™ Bites (928280 & 928270) NEW Alaskan Whitefish Burger (928290) High Liner Seafood Season Rebates Up to $5/Case Cuisine Innovations Rebates Up to $2,100

Sara Lee Rebates New Products, Healthy Halo, All-Day Eating, Sophisticated Flavor Combinations Up to $10/Case P&G Professional Rebates Tide®, Comet®, Dawn®, Mr. Clean® Magic Eraser Up to $300 on Each Brand