Dish! - 2015 Issue 3 by Martin Bros.

blog.martinsnet.com

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2015 • ISSUE 3

Trendy Breakfast All-Day Ideas

4 Allergen Tips | P.6

Rise of Single Serve | P.16

stand out

Breakfast • made simple. Lure customers in with this innovative breakfast idea that combines all of the flavors and textures of traditional breakfast in a new and flavorful way!

Hashbrown Stack PREP 25 MIN. • COOK 10 MIN. • YIELD 62, SERVINGS

INGREDIENTS

DIRECTIONS

1 pkg Golden Grill® Hashbrown Potatoes, prepared 2 gal Scrambled eggs 62 each Breakfast sausage patties (3 oz) cooked 16 cup Cheddar cheese, shredded

Add to Your Menu!

1. Prepare Golden Grill® Hashbrown Potatoes according to package directions. 2. Portion out scrambled eggs in 1 ⁄2-cup piles on a parchment lined sheet pan. Top with 1⁄4-cup shredded cheese and bake at 350˚F until cheese is melted. Hold warm for service. 3. To serve, place 1⁄2-cup cooled hashbrowns on serving plate and top with sausage patty and scrambled eggs.

AVG. COST/ SERVING

SUGGESTED MENU PRICE

$0.62

$3.49

PROFIT*/ SERVING $

2.87

* Assumes a ⁄2-cup serving of hashbrowns topped with sausage and scrambled eggs. 1

Golden Grill® Premium Russet Hashbrowns SKU 10084 * Martin Bros #603050 6/40.5 oz. cartons • 432, half-cup servings per case

Golden Grill® Hashbrowns

SKU 91291 * Martin Bros #602550 6/37.5 oz. cartons • 372, half-cup servings per case

Golden Grill® Redi-Shred® Hashbrowns

SKU 71341 * Martin Bros #602680 6/2.5 lb. cartons • 330, half-cup servings per case OPERATIONAL ADVANTAGES OVER FROZEN HASHBROWNS Grills 3X Faster Frees up grill space 3X More Servings per Case Improves storage and handling efficiency Convenient Dry Storage Uses no freezer space 50% Less Shrink on the Grill Higher yield, more servings ™ Basic American Foods™ is a trademark and Golden Grill® and Redi-Shred® are registered trademarks of Basic American Foods.

Equi pm Enta n d suppl i Es

riSe of Let Your Menu Shine! Single Serve MARTIN BROS. DISTRIBUTING

The breakfast category continues to grow, Krystle Kettman , Martin Bros. Dish! Ma and the definition of breakfast continues to change. Breakfast is still seen by many as the most important meal of the day, while ingle serve food options continue to be a popular trend as well asshould in foodservice. Si others see itinasretail something that be available all day. Brunch and buffet are still ready for on the go, and it’s already portioned for those that want portion control without great options, especially for the Easter & Mother’sMany Day holiday Check out Recently, the hottest single serve trend has been in coffee. homesseason. and offices, for instance our pinand tweet-worthy to coffeemaker to their collection of kitchen appliances.some Thisoftrend is now growing intoideas foodservice help you capitalize on the trends! markets including healthcare facilities and college campuses.

Krystle Kettman

The single serve trend will undoubtedly continue to MANAGING see growthEDITOR as more and more brewing optio Breakfast, Brunch & Buffet people Biscuits see increasing value.

CULINARY CONCEPTS

EXECUTIVE VICE PRESIDENT Diane Chandler

Single Serve 5 1 INGREDIENT 3 WAYSCoffee SyStem

DIRECTOR OF MERCHANDISING Jennifer Meinders

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

7 11

Winning at Breakfast

General Mills Pillsbury Southern Style Biscuit Dough • Leading hotel in-room coffee system • Convenient, sanitary and consistently great cup of coffee • 10 oz serving size • 100% Arabica coffee HEALTH & WELLNESS • No waste, no clean up 4 Allergen Tips

Tips Cv1® Allergen Coffeemaker

HOT DISH! Easter Specials

(700510 – 1/each)

Coffee filter Packs gourmet french roast (701600 – 1/84 ct)

SCHOOLS

6 Breakfast Ideas

gourmet french roast Decaffeinated (701610 – 1/84 ct) french vanilla flavored gourmet (701620 – 1/84 ct)

12 SENIOR LIVING 14

Single S

VENDOR MARKETING COORDINATOR Krystle Kettman

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

mighty mang (723660)

C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace MEDICAL SUPPLIES SPECIALISTS Tim Glenn, Deb Elings, Becky Eighmey

10 Ideas to Delight the Senses

MEDICAL SUPPLIES

MARKETING MANAGER Angie Dark

“Tweet-Worthy” Breakfast

Identifying Patients’ Needs

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

& SUPPLIES 16 EQUIPMENT

GRAPHIC DESIGNERS Jeff Sadler, Allyn Slack, Rob Swiatly, Angie Dark, Brittany Skellenger, Bill Pendry green machine PHOTOGRAPHY (723670) Rob Swiatly

Rise of Single Serve

INTERACTIVE DESIGN SPECIALIST Bill Pendry Martin Bros. reserves the right to correct all printing errors.

8/15 Coolers

CULINARY CONCEPTS

Winning at Breakfast

Trusted Brand Feature: Top Breakfast Foods The top breakfast foods vary by segment, with breakfast sandwiches topping the list overall; breakfast platters, pancakes, omelets and French toast round out the top five. Convenience Tip With active lifestyles and consumers continuously pressed for time, breakfast foods on the go are an important part of success in the breakfast market. Generation Differences Did you know that different generations view breakfast differently? Baby boomers view breakfast as the most important meal of the day. Millennials, however, view it as a type of food that should be available at any time, and they frequently skip breakfast. Generation X sees breakfast as a meal to be eaten on the run.

CRAB CAKE BREAKFAST SANDWICH

DENVER HASH BROWN CUPS 4 cups 1 Tbsp 2 each As needed As needed As needed 6 each 1/2 tsp 1/2 each 1 each 4 oz 3 oz

Lamb’s Supreme® Hash Browns (960310) Butter, melted Egg Whites Salt Pepper Butter, soft Large Eggs Unsalted Butter (995090) Small Red Onion, diced Small Red Pepper, diced Farmland Diced Ham (915190) Shredded Cheddar Cheese

Lamb’s Supreme® Shredded Hash Browns - IQF (960310-6/3lb)

Toss first 3 ingredients together. Season with salt and pepper. Generously butter 6 large muffin cups. Press 1/2 cup of the mixture into bottom and up sides of muffin cup. Bake at 475°F for 15 minutes. Remove from oven. In nonstick pan, melt butter. Add onion, pepper and ham. Cook for 6 minutes or until soft. Season with salt and pepper. Divide into potato-lined muffin cups and top with cheese. Bake 2 minutes. Remove from oven and crack one egg into each cup. Season with salt and pepper. Place back in the oven for 8-10 minutes or until egg white is just set. Remove from oven and then from muffin tin.

CULINARY CONCEPTS

CHICKEN ASPARAGUS CREPES WITH STRAWBERRY YOGURT SAUCE 3 oz As needed As needed 6 each 2 each 3 oz 1/2 cup

Wayne Farms Platinum Harvest Boneless Skinless Marinated Chicken Breast (977440) Salt Pepper Wholesale Asparagus Spears (360050; 360090) Crepe Shells (955010), warmed General Mills Yoplait ParfaitPro Low Fat Strawberry Yogurt (904750), warmed Fruit Mix (965260)

Season chicken with salt and pepper; grill until cooked to 165째F; thinly slice. Grill or steam asparagus. Fill warmed crepes with chicken and asparagus; roll, handling gently. Drizzle warmed yogurt over crepes. Serve with side of fruit mix.

COST $ 3.0 7 SELL AT $ 9. 99

POTENTIA L PROFIT* $ 6.92

CRAB BENEDICT 1 each 2 oz As needed 2 each As needed 1 tsp

THE

F ISH GUY S

English Muffin (983170) The Fish Guys Blue Special Crab Meat (371890) McCormick Grill Mates Seafood Seasoning (472021) Large Eggs (380148; 380130; 380120) Custom Culinary Whisk & Serve Hollandaise Sauce Mix (501800), prepared C.H. Robinson Green Onion (361010), diced

Split and toast English muffin. Lightly season crab meat; warm; place on English muffin. Poach eggs; place on top of seasoned crab meat. Spoon prepared hollandaise sauce over eggs. Garnish with diced green onion. Serve with a side.

COST $ 3.4 6 SELL AT $ 8 .99

POTENTIA L PROFIT* $ 5.53

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

2015 ISSUE 03

CULINARY CONCEPTS

COST $1.56 SELL AT $ 5 .99

POTENTIA L PROFIT* $ 4.43

SMOKED SALMON STRATA SERVINGS: 12 8 slices 12 oz 36-48 each 1 cup 9 each 3 cups 1 tsp As needed As needed

Rotella’s Open Top Dinner Bread (989798), diced The Fish Guys Smoked Salmon (371020) Bix Baby Spinach (361175) UniPro Shredded Cheddar Cheese (900868) Large Eggs (380148; 380130; 380120) Milk McCormick Ground Mustard (472381) Salt Pepper

TH E

F ISH GUY S

Preheat oven to 375°F. In 12 jumbo muffin cups, divide diced bread, salmon, spinach and cheese. In bowl, mix eggs, milk, mustard, salt and pepper; pour into muffin cups. Bake for 20-30 minutes (will puff and then fall). A great buffet item, or plate with a side.

BRANDS YOU TRUST Delivering the brands you know and love.

LIQUID EGGS WITH ESL® Don’t let the prep hassles, safety concerns and shelf life of shell eggs hold you back. · Easy storing and pouring · Pasteurized for safety · Extended shelf life (ESL®)

Liquid Egg Product with Citric Acid ESL® (975098) Buttermilk Blend ESL® (975108) 12/2 lb

1 I N G R E D I E N T • 3 WAYS

Pillsbury Southern Style Biscuit Dough

BRUNCH

WAYS

FLATBISCUIT SANDWICH

(983640 – 120/2.2 oz)

BREAKFAST

INDIVIDUAL BACON & SAUSAGE BISCUIT QUICHE Choice Cap Off Inside Round Beef (902970)

COST $ 2.70 SELL AT $ 8 .99

POTENTIA L PROFIT* $ 6.29

Skinless Sausage Links–Fully Cooked (914800)

Center Piece ® Bacon–Fully Cooked (931220)

Lawry’s® Pepper Supreme® (473101)

COST $1.21 SELL AT $ 4 .99

BUFFET TOPPED BISCUIT STICKS & BISCUITS Directions For sticks: Cut biscuits in half. Roll into sticks. For sticks or biscuits: Lightly spray with water. Roll into or top with any mixture of seasoning, garlic, pepper, salt, crispy bacon pieces, shredded or grated cheese, etc.

POTENTIA L PROFIT* $ 3.78

2015 ISSUE 03

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

Allergen Tips There’s no doubt about it. Allergies are on the rise. Therefore, we must prepare staff to handle allergen questions and issues. Here are four tips to help empower your staff to handle allergens as well as help your facility cater to people with allergies.

BIG 8 ALLERGEN KNOWLEDGE

LABEL INVESTIGATION

KITCHEN PREPARATION

Know “the big eight” allergens, which are milk, tree nuts, peanuts, soy, wheat, fish, shellfish and eggs, and know the symptoms that may occur due to a reaction from them. Symptoms may include but are not limited to: hives, swelling, itching, tingling, vomiting, diarrhea, throat tightness, coughing, wheezing, sneezing, runny nose and cardiac arrest.

Renee Greiner, RD, LD Martin Bros. Marketing Dietitian

Food Allergy The National Institute for Allergy and Infectious Disease (NIAID) definition:

“A food allergy is defined as an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food.”

ALLERGEN-FRIENDLY ITEMS

Read the labels on your cases to find out which allergies are present or potentially present in your food. If you’re looking for allergen-free foods, Martin Bros.’ customer website (www. martinsmart.com) and many manufacturer websites give you the ability to search for and find lists of allergen-free items. All information is maintained by the manufacturers. It is also important to regularly review your products, as manufacturer formulations and production locations can change without notice at any given time. It does help, however, that ingredient labels have improved greatly in just the past few years with new legislation requiring “the big eight” allergens to be claimed on the food label. If an item has or could have one or more of “the big eight” allergens, at the end of the ingredient statement, it should state that the product contains or may contain that or those allergen(s).

Cross-contamination is the biggest concern in regards to food safety when we address food allergies. Consider a separate area of the kitchen to prepare non-allergen items. Invest in allergen equipment and supplies, which are usually purple in color. The purple color is designed to color-code and alert kitchen staff to follow special food allergen prep procedures.

CUSTOMER REASSURANCE

Reassure customers that you can meet their needs. Promote that you can meet their needs in many different ways, including online. Many review sites include searches for restaurants that are gluten-free friendly, for instance. Many people with allergies are either leery of dining out or savvy about finding places that can safely serve them. So, if you’re allergen-friendly, make sure you get the word out.

UPCOMING WEBINAR Apr

Saf-T-Zone™ Cutting Board (264696 - 1/12x18)

Sani-Safe® 10 in Cook’s Knife (264639)

Sani-Safe® 8 in Cook’s Knife (264638)

Sani-Safe® 6 in Narrow Boning Knife (264637)

Sani-Safe® 3-1/4 in Cook’s Style Paring Knife (264636)

Allergens: What Foodservice Workers Should Know Karen Chowdhury, National Pasteurized Eggs 1:30 PM - 2:30 PM Join us for a discussion on what every foodservice worker should know about allergens. Approved for one general hour of continuing education for Certified Dietary Managers.

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

www.martinsnet.com/events

HOT

DISH!

Easter Specials

Hearty Chicken Pasta Salad Get the recipe at: martinsnet.com/recipes or scan here!

SENIH OO R TL IDVI ISNHG!

Recipes for Easter Specials available at: www.martinsnet.com/recipes

PINEAPPLE MANGO HAM

Farmland Silver Medal Smoked Pit Ham

CENTER OF THE PLATE & MORE 927410

King & Prince

Crab Cake Gourmet 3 oz

4/2.5 lb

928320

King & Prince

Lobster Pup

4/2.5 lb

928340

Aqua Star

Shrimp P&D 16-20 Raw White Tail-On

5/2 lb

928350

Aqua Star

Shrimp P&D 21-25 Raw White Tail-On

5/2 lb

999950

Hormel

Bacon “1” 18-22 Style FC

2/144 slice

915210

Farmland

Bacon 18-22 Slab Slice Bronze Medal

1/15 lb

914448

Jimmy Dean

Sausage Link Maple Syrup FC

200/.8 oz

912190

Farmland

Sausage Patty 1.5 oz FC

1/10 lb

910280

Farmland

Pork Leg Steamship Duroc

1/30 lb

928100

Farmland

Pork Rib Prime Rack Duroc

3/6 lb

914720

Farmland

Ham Boneless Menu Pride Flat Bronze Medal

2/9-11 lb

926570

Cloverdale

Ham Pit Boneless Hickory Smoked

2/14-15 lb

926970

Broadleaf

Lamb Rib Racks Frenched 16-18

14/2 ct

934360

Greater Omaha

Beef Inside Round Choice 1/4 Trim

3/18 & up

910780

Hillshire

Beef Pot Roast Choice FC

1/10 lb

931270

Hillshire

Ham Hearthstone

2/9 lb

978600

Hillshire

Ham Farmhouse

1/12 lb ave

973970

Sara Lee

Turkey Breast Boneless Foil Wrap

2/8-9 lb

933110

Gold N Plump

Chicken 8 pc Marinated Fresh

12/3 lb ave

977460

Wayne Farms

Chicken Breast Boneless Skinless IF

32/5 oz

908000

Custom Culinary

Soup Base Chicken Gold Label

6/1 lb

(915080 – 2/13-16 lb)

To make a Pineapple Mango Glaze, combine 3 cups Crushed Pineapple, 1-1/2 cups Dole ChefReady Mango Puree (572740) and 1/4-1/2 cup Brown Sugar. To cook a glazed ham, start by preheating oven to 325°F. Place ham in roasting pan with a little water, cover and start roasting. When internal temperature reaches approximately 110°F, brush/glaze every 10 minutes until it reaches 145°F. (You might glaze 2-4 times.) Note: Do not overcook ham.

PASTA CARBONARA

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICE YOU DESERVE

DUCHESS POTATOES

HOT DISH!

2-1/2 lb Wholesale Yukon Gold Potatoes 1/4 cup Heavy Cream 4 Tbsp Butter 2 each Egg Yolks 2 Tbsp Grated Parmesan Cheese 1/4 tsp McCormick Ground Nutmeg (472391) Peel, cube and boil potatoes until tender. Drain. Add remaining ingredients. Mix until smooth. Pipe onto sheet pan. Bake at 425°F until tops are lightly browned.

SIDES 909200

UniPro

Cheese Cubes Cheddar/Pepper Jack/Swiss

3/5 lb

905142

Mrs. Gerry’s

Salad Pasta Summer Fresh

2/5 lb

905330

Mrs. Gerry’s

Salad Three Bean

2/5 lb

480750

AIPC

Pasta Penne Rigate

2/10 lb

480910

AIPC

Pasta Cavatappi

2/10 lb

402460

General Mills

Cornbread Mix Honey

6/5 lb

983640

General Mills

Biscuit Dough Southern Style

120/2.2 oz

361880

Wholesale

Potato Yukon Gold A Size

1/50 lb

349797

Lamb Weston

Potato Mashed Red Skin Garlic

6/4 lb

962550

Norpac

Corn Cut Candy White & Yellow

12/2.5 lb

999880

Norpac

Sunshine Carrots

6/4 lb

962590

Norpac

Vegetable Mix Chalet Garlic Butter

6/2 lb

962700

Norpac

Vegetable Mix Pacific Blend

6/4 lb

986890

Rotella’s

Roll Dinner Assorted

8/12 ct

993800

Sister Schubert’s

Roll Dinner Yeast Par-Baked

120/1.5 oz

996238

Ventura

Spread Pride/Life TFF

600/5 gram

CHEESY POTATO CASSEROLE

PARMESAN GARLIC CAESAR SALAD

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

SENIH OO R TL IDVI ISNHG!

DESSERTS & EXTRAS

Cranberry Orange Cornbread French Toast Get the recipe at: martinsnet.com/recipes or scan here!

Tuf

Pudding Bread Mix

8/20.32 oz

982050

Dianne’s

Cheesecake Mini Assorted

105/1.25 oz

995880

Father’s Table

Cake Roll Strawberry Filling

12/18 oz

998150

Sara Lee

Cake Carrot

2/76 oz/14 cut

992130

Sara Lee

Cake Mini Hot Fudge

24/2.8 oz

982680

Sara Lee

Bar Variety Pack

4/trays

980830

Sara Lee

Pie Strawberry Cream

6/10 in

999040

Sara Lee

Pie Blueberry With Lemon Meringue

4/10 in/10 cut

995488

Sara Lee

Pie Red Velvet With Cream Cheese Mousse & Dark Chocolate Ganache

4/41 oz

995498

Sara Lee

Pie Banana Crème With Dark Chocolate Ganache

4/45 oz

999030

Sara Lee

Pie Apple With Salted Caramel

6/10 in/8 cut

999050

Sara Lee

Pie Cherry With Chocolate Ganache

4/10 in/8 cut

999060

Sara Lee

Pie Chocolate Mousse With Caramel

4/10 in/10 cut

995478

Sara Lee

Pie Salted Caramel With Chocolate Peanut Butter Cluster

4/47 oz

995508

Sara Lee

Pie Key Lime With Mango Passion Fruit

4/47 oz

995518

Sara Lee

Pie Banana Cream No Sugar Added

6/68 oz

995528

Sara Lee

Pie Lemon Meringue No Sugar Added

4/35 oz

965090

Norpac

Fruit Blend Oregon Berry

1/10 lb

965200

Norpac

Fruit Blend Sunrise IQF

2/5 lb

377618

Produce

Strawberries Clam Shell

8/1 lb

771350

Lyons

Sauce Assorted Designer

12/16 oz

771460

Lyons

Sauce Blackberry Designer

12/16 oz

Lemon Lover’s, Blondie, Ultimate Brownie, Strawberry Swirl Cheesecake

Strawberries, Blackberries, Blueberries, Raspberries

Peaches, Strawberries, Honeydew, Pineapple, Blueberries

DISPOSABLES

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 to 2:00 pm will be delivered with your next order — as early as next day!

804840

Hoffmaster

Combo Pack Easter With Napkin Band

1/200 ct

899174

Food Market

White Cross Centerpiece

1/14 in

899936

Food Market

Bunny’s Gift Luncheon Napkin

18/13x13 in

899937

Food Market

Bunny’s Gift Cocktail Napkin

18x10x10 in

WHILE SUPPIES LAST

Apple Pecan Monkey Bread Get the recipe at: martinsnet.com/recipes or scan here!

712910

SCHOOLS

6 “TWEET-WORTHY” IDEAS FOR K-12 BREAKFAST Renee Greiner, RD, LD Martin Bros. Marketing Dietitian

Many understand the benefits of breakfast and the impact it can have on students’ success in the classroom. Still, most students struggle to consume breakfast on a daily basis. However, there are answers! Today, more than ever, breakfast is everywhere! Consider marketing some of your choices as grab ‘n go or for breakfast in the classroom to get in on the craze of breakfast anytime and anywhere!

National School Breakfast Week 2015: March 2-6 The School Nutrition Association reminds us that eating a nutritious breakfast helps students achieve success in the classroom and beyond. Martin Bros. is taking this opportunity to highlight breakfast ideas that can be incorporated throughout your menu this month and all year long. Get free tools, resources and much more from the School Nutrition Association:

HERE ARE FOUR PRODUCT IDEAS AND TWO BONUS RECIPE IDEAS WORTH TWEETING ABOUT! 1

schoolnutrition.org/SBW2015

RECIPES

CINNAMON WHOLE GRAIN-RICH TOASTY BISCUITS

A simple cinnamon butter baked-on topping turns plain biscuits into spectacular, flaky breakfast treats.

Beacon Street Café™ Breakfast Pizza Sliders (999500 – 144/1.27 oz) Topped with turkey sausage, egg and cheese. Simple freezer to oven preparation. Individually wrapped two per pack.

Pillsbury™ Mini Bagels with Creamy Cheese A twist on a kid favorite! Individually wrapped. Strawberry (964000 – 72/2.43 oz) Cinnamon (963990 – 72/2.43 oz)

1/2 cup 1/2 cup 2 Tbsp 1 tray

Butter, unsalted, softened Sugar McCormick Ground Cinnamon (472248; 472251) General Mills Pillsbury™ ZT Whole Grain Mini Baked Biscuits (999180), thawed

Remove plastic overwrap from thawed biscuits. Place biscuit tray on parchment-lined half sheet pan. Microwave butter for 20 seconds. In small bowl, mix butter, sugar and cinnamon together. Spread butter mixture evenly over biscuits using an offset spatula. Bake at 375°F for 6-12 minutes. Makes 35 servings (1 oz each).

BETTER THAN THE SNOOZE BUTTON SMOOTHIES

A cherry-chocolate pairing. Great for serving after the clocks spring forward!

Rice Krispies Treats® Made With Whole Grain (413718 – 80/1.41 oz) Satisfy students’ craving for the creamy, crispy, classic marshmallow square bars they know and love while meeting K-12 school meal requirements.

10 cups Canned Cherries, drained 1/4 cup Cocoa Powder 1 bag General Mills Yoplait® ParfaitPro® Lowfat Vanilla Yogurt (904760)

Nutri-Grain® Cereal Bars Reformulated bars make breakfast (and snacks) easy and nutritious. Blueberry (415400 – 96/1.55 oz) Strawberry (415410 – 96/1.55 oz) Apple Cinnamon (415420 – 96/1.55 oz)

Chill drained fruit several hours or overnight under refrigeration. Place fruit in large-capacity blender or prepare in batches. Blend on high speed 1 minute; stop blender; stir with spatula; continue to blend until smooth. Measure to verify that pureeing has resulted in 8 cups of fruit; puree additional fruit if necessary. Whisk puree, cocoa and yogurt together in large mixing bowl until smooth. Portion into serving cups; cover. Serve chilled. May be refrigerated overnight.

FOLLOW MARTIN BROS. ON TWITTER!

@martinbrosdist

2015 ISSUE 03

SENIOR LIVING

DELIGHTFUL PRODUCTS

10 IDEAS TO DELIGHT THE SENSES

Bread & Breadstick Dough

White Bread (986100 – 24/18.25 oz) Vegetable Bread (986180 – 24/18.25 oz) French Bread (986070 – 24/19.5 oz) French Breadstick (341507 – 320/1 oz)

Chris Timmons, RD, LD Featured Guest Author

Cookie Dough

The dining process should not only nourish the body but also delight the senses and create an experience for each and every individual. This is especially true since the total time dining and waiting to dine can be up to six hours per day for individuals. In other words, this creates an ideal time to provide a variety of experiences and taste treats for residents!

HERE ARE 10 IDEAS TO DELIGHT THE FIVE SENSES AND CREATE MEMORABLE AND PLEASANT EXPERIENCES:

smell

taste

1. Delight the sense of smell with the aroma of fresh baked bread, rolls and cookies. Open the kitchen doors after baking to allow the aroma to fill the dining areas.

6. Delight the taste buds with a chilled juice refresher. Try grapefruit juice with a twist of fresh orange or apple with a twist of berry. 7. Delight the taste buds in the evening or at brunch with some cocktails (both mock-tails and some simple adult beverages). Mimosas (orange juice and champagne), for instance, would be the perfect bunch starter, and a nonalcoholic version can be easily made with lemonlime soda instead of champagne.

see 2. Delight the eyes with colorful, seasonal placemats and flowers of the season. 3. Delight the eyes with well-groomed servers clothed in clean, seasonal wear.

hear 4. Delight the auditory senses with background music. Be sure to survey tenants about preferences and switch the music with the season. 5. Delight the auditory senses with live entertainment whenever possible.

Strawberry Shortcake (997810 – 200/1.5 oz) Lemon White Chip (999560 – 180/2 oz)

Small Plate Appetizers Kellogg’s Cracker Medley – Toasteds® (Wheat, Sesame, Buttercrisp), Club®, Town House®, Keebler® Wheat (410870 – 1/25 sleeve) Assorted Cheese Cubes – Cheddar, Pepper Jack, Swiss (909200 – 3/5 lb) Sara Lee Hillshire Farm® Little Smokies – Fully Cooked (915030 – 4/3 lb) Tyson Homestyle Pepper Boneless Wings – Fully Cooked (971380 – 2/5 lb)

Battered Appetizers

Moore’s® Onion Rings – 3/8 in (961268 – 6/2.5 lb)

8. Delight the taste buds with appetizers.

Anchor® Cheese Sticks (961768 – 6/2.5 lb)

9. Delight the taste buds by trying small pans of new recipes and circulating the dining room while tenants are seated before the meal to offer small tastings.

Anchor® Cheese Nuggets (961778 – 6/3 lb)

touch 10. Delight the sense of touch with linen napkins.

Anchor® Green Beans (950580 – 4/2 lb) Golden Crisp® Sweet Corn Nuggets (961780 – 6/2 lb)

Glasses

Embassey Flute Cocktail (90369175 – 12/6 oz)

SPICES THAT DELIGHT Lots of Flavor, No Salt, Great Appeal McCormick quality means using less spice and getting more flavor.

Vina Flute Cocktail (90406634 – 12/8 oz)

Get great Spice Storage Tips!

www.mccormickforchefs.com

Placemats & Linen-Like Napkins

Salt-Free Seasonings

Lawry’s® All Purpose Recipe Blend (472751) Lawry’s® Citrus Herb (473291) Lawry’s® Garlic & Herb (475601) FREE Expandable Spice Rack (347590)

Seasonal Multipack® Placemats (805000 – 8/125 ct)

White Linen-Like® Napkins – 16x16 in (801200 – 1/1000 ct)

Basics to Brilliance

In honor of Martin Bros.’ 75th Diamond Anniversary, hear how to inspire brilliance by focusing on the four C’s of a sparkling dining program. COMPETENCY

t CUISINE t CUSTOMER SERVICE t COMPETITIVE ADVANTAGE

A SPECIAL NEW SEMINAR FOR HEALTHCARE FOODSERVICE AT

3/30 3/31 4/22 4/23 4/29 6/3 6/4

Bettendorf, IA Decatur, IL Eau Claire, WI Owatonna, MN South Sioux City, NE Madison, WI Neenah, WI

SCHEDULE:

Find more information and register at:

9:30am Registration

info.martinsnet.com/taste

10:00am Basics to Brilliance 12:00pm Food, Idea & Product Showcase

or contact Julie Halfpop at jhalfpop@martinsnet.com / 515-238-7295

FREE TO ATTEND • CEUs AVAILABLE

Proper hand washing and drying is the single most important means of preventing the spread of infection.* Help your customers increase hygiene with enMotion® Automated Touchless Dispensers and Georgia-Pacific® Manual Soap and Sanitizer Dispensers.

GP offers a quality line of soap and sanitizer products to complement our innovative dispensing solutions For tips on how to improve hand hygiene or for more washroom solutions, call your GP professional at 1-866-HELLO GP (435-5647) or visit gppro.com *Centers for Disease Control and Prevention, www.cdc.gov/flu/protect/habits.htm enMotion® dispensers are only available through lease from an authorized distributor.

MEDICAL SUPPLIES

Identifying Patients’ Needs Deb Elings, RN, WCC, Martin Bros. Medical Supplies Sales Representative

hat guidelines do you follow when diagnosing and helping patients? When dealing with incontinence, three main steps to follow include evaluation, determining the proper products for the patient and discovering a patient’s unique needs.

1. EVALUATION For incontinence needs, evaluation is key to providing effective treatment. Obtain an accurate medical history along with a list of current medications before beginning any treatments, and identify the degree of incontinence to determine effective, targeted treatments.

FEATURE PRODUCTS Light Products Prevail® Bladder Control Pad – Moderate (050295 – 9/20 ct)

Moderate Products Per-fit ® Underwear (Medium – 049750 – 4/20 ct; Large – 049760 – 4/18 ct; X-Large – 049780 – 4/14 ct)

Prevail® Super Plus Underwear – 2X-Large (049540 – 4/12 ct)

Heavy Products Prevail® Breezers360°™

(Size 1 – 050770 – 6/16 ct; Size 2 – 050780 – 4/18 ct; Size 3 – 050790 – 4/15 ct)

2. PROPER PRODUCTS For absorbent hygiene products, determining which product is suited to the wearer’s needs is important. Estimating the needs of the wearer helps with proper fit, but it is also important to accurately estimate the type of incontinence and level of incontinence.

HEALTH & HAND HYGIENE PRODUCTS Advanced Personal Pump Bottle (016560 - 24/2 oz) Advanced Pump Bottle (024740 - 12/8 oz) Advanced with Aloe Squeeze Bottle (016790 - 24/4 oz)

3. UNIQUE NEEDS In a treatment facility, it’s important to respond to a patient’s unique needs. Set a schedule to check on all people under your care, especially after you’ve initially estimated their needs, and evaluate whether or not the products are the best option for them.

Soaps & Sanitizers

Gentle Foam Soap (860830 - 4/1200 mL) Antimicrobial Foam Soap (860840 - 4/1200 mL) Foam Sanitizer (860820 - 4/1000 mL)

Dispensers

Smoke Color (860800 - 1/each) Blue Color (860810 - 1/3ach)

Facial Tissues

Angel Soft ® Premium (812980 - 30/100 ct) Preference ® (870130 - 30/100 ct) Envision® (810750 - 36/85 ct)

Keep HEALTH at HAND where you need it the most. You can make it easy for employees, customers and guests to practice good hand hygiene and virtually stop the spread of germs to hands and surfaces by making GOJO® hand soaps, PURELL® Advanced Hand Sanitizer, and PURELL® 2-in-1 Sanitizing Wipes accessible in high-touch areas.1

• GOJO® and PURELL® Dispensing Systems are easy to service and built to last. • PURELL stands can move with the flow of traffic. ®

RESTROOMS Sinks SANITARY SEALED™ soap systems Exits PURELL® dispensers

HIGH TOUCH AREAS Entrances and Exits PURELL dispensers and stands ®

Main Lobbies PURELL® dispensers and stands Meeting Spaces

• PURELL® 2-in-1 Sanitizing Wipes safely clean surfaces and sanitize hands. • PURELL® Advanced Hand Sanitizer in convenient pump bottles and jelly wraps go wherever individuals and small groups need germ protection.

CAFETERIAS & BREAK ROOMS Sinks and Food-Prep Areas SANITARY SEALED™ soap systems PURELL® dispenser PURELL® sanitizing wipes Entrances and Exits PURELL® dispensers and stands Tables PURELL® pump bottles

PURELL® pump bottles

PERSONAL SPACES

PURELL® sanitizing wipes

Desktops

Sinks, Food-Prep Areas, Coffee Stations SANITARY SEALED™ Soap Systems PURELL® dispenser PURELL® sanitizing wipes

PURELL® pump bottles PURELL® sanitizing wipes Personal PURELL® jelly wraps

Tables PURELL® pump bottles

ON THE GO Company Vehicles for Transportation

Dr. Charles Gerba, et al., Univ. of AZ, Hand sanitizer intervention in homes, Aug 2013, Nov 2014

PURELL® jelly wraps PURELL® sanitizing wipes

EQUI PM ENTA N D SUPPL I ES

RISE OF SINGLE SERVE S

Krystle Kettman, Martin Bros. Dish! Managing Editor

ingle serve food options continue to be a popular trend in retail as well as in foodservice. Single serve is convenient. It’s ready for on the go, and it’s already portioned for those that want portion control without having to portion it themselves.

Recently, the hottest single serve trend has been in coffee. Many homes and offices, for instance, have added a single serve coffeemaker to their collection of kitchen appliances. This trend is now growing into foodservice, as well, with new focus markets including healthcare facilities and college campuses. The single serve trend will undoubtedly continue to see growth as more and more brewing options arise and more and more people see increasing value.

SINGLE SERVE COFFEE SYSTEM • Leading hotel in-room coffee system • Convenient, sanitary and consistently great cup of coffee • 10 oz serving size • 100% Arabica coffee • No waste, no clean up

Single Serve Juice

CV1® Coffeemaker

Mighty Mango (723660)

(700510 – 1/each)

Protein Zone (723680)

Coffee Filter Packs Gourmet French Roast (701600 – 1/84 ct) Gourmet French Roast Decaffeinated (701610 – 1/84 ct) French Vanilla Flavored Gourmet (701620 – 1/84 ct)

Green Machine (723670)

8/15.2 oz

Coolers available!

Strawberry Banana (723650)

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

& Events

Debate on Dysphagia

Apr

Liz Friedrich, MPH, RD, CSG, LDN, FAND HC

1:30 PM - 2:30 PM Understand how dysphagia is identified, diagnosed and treated.

Nutrition

Restaurant

C-Store

Healthcare

Allergens: What Foodservice Workers Should Know

Karen Chowdury, National Pasteurized Eggs 1:30 PM - 2:30 PM Every foodservice worker is required to have education on food allergens. Join us for this discussion on what every foodservice worker should know about allergens.

Medical

EVENTS

FOOD SAFETY TRAINING EDUCATION & PRODUCT SHOWCASE

Learn how to minimize the risk of foodborne illness, comply with state codes, develop a workable cleaning schedule, lower costs and much more. $145/student. For all segments.

School

WEBINARS

Mar

Healthcare

For restaurant and healthcare segments.

Apr. 20th – Cedar Falls, IA May 6th – Sioux City, IA Aug. 4th – Osceola, IA Sep. 12th – Waterloo, IA Oct. 28th – Iowa City, IA

Mar

Apr Altoona, IA

Apr

23 Jun

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

Bettendorf, IA

www.martinsnet.com/events

Culinary Event, No CEUs

Owatonna, MN

Madison, WI

29 Jun

Decatur, IL

Eau Claire, WI

South Sioux City, NE

Neenah, WI

#MBMustHaves PAGE 2

PAGE 3

PAGE 5

Lamb Weston Lamb’s Supreme® Hash Browns (960310 – 6/3 lb)

General Mills Yoplait® ParfaitPro® Low Fat Strawberry Yogurt (904750 – 6/64 oz)

Custom Culinary Whisk & Serve® Hollandaise Sauce Mix (501800 – 4/38 oz)

General Mills Pillsbury® Southern Style Biscuit Dough (983640 – 120/2.2 oz)

PAGE 11

PAGE 12

General Mills Pillsbury® Mini Bagels with Creamy Cheese – 72/2.43 oz

Kellogg’s Eggo® Bites™ Maple Mini Pancakes (908030 – 72/3.03 oz)

Rich’s French Breadstick

Sara Lee Hillshire Farm® Little Smokies – Fully Cooked

(341507 – 320/1 oz)

(Strawberry – 964000; Cinnamon – 963990)

(915030 – 4/3 lb)

PAGE 12

PAGE 14

PAGE 16

McCain Golden Crisp® Battered Sweet Corn Nuggets (961780 – 6/2 lb)

Georgia Pacific Gentle Foam Soap (860830 - 4/1200 mL)

Georgia Pacific Antimicrobial Foam Soap (860840 - 4/1200 mL)

Café Valet CV1® Coffeemaker (700510 – 1/each)

FEATURED NEW ITEMS & REBATES Golden Crisp® Breaded Potato Bites Made with scratch-style shreds and dices of Russet potato, plus real Wisconsin cheese, with a crisp coating all in a poppable round bite. Cheddar (964050 – 4/3 lb) Jalapeño Cheddar (964040 – 4/3 lb)

Cattlemen’s® BBQ Sauces Original Bent Arm Ale® Sidewinders™ (999590 – 6/4 lb)

$10/Case Rebate Offer valid through 6/30/2015.

Get your menu on trend with these trendy, flavorful options! Chipotle (561760 – 2/1 gal) Kickin’ Korean™ (561770 – 2/1 gal)

Free Case Rebate Offer valid through 6/27/2015.

Tide®, Comet®, Dawn®, Mr. Clean® Magic Eraser Up to $300/Brand Rebates

New Products, Healthy Halo, All-Day Eating, Sophisticated Flavor Combinations Up to $10/Case Rebates

Offers valid through 3/31/2015.

Offers valid through 4/30/2015.