blog.martinsnet.com
FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2015 • ISSUE 4
STEAK CLAIM YOUR
Sweet Potato Inspiration | 11
Boost Your Success | 14
FOR RESTAURANTS & HEALTHCARE
Don’t miss the chance to mingle with vendor partners and culinary chefs as we take our education and product showcase on the road. 4 New Items
4/8 4/22 4/23 4/29 6/3 6/4
4 Trend Ideas 4 Culinary Demonstrations 4 Recipe & Serving Suggestions 4 Item Sampling FOR HEALTHCARE
Altoona, IA Eau Claire, WI Owatonna, MN South Sioux City, NE Madison, WI Neenah, WI
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
COME & TASTE TRENDY NEW ITEMS
NEW
Trinity Cocktail Sauce Made With Chef-Ready Trinity Vegetable Puree (572430)
NEW
NEW
Frank’s®RedHot® Sriracha Chili Sauce
Chef Pierre® Key Lime with Mango Passion Fruit Luxe Layers® Pie (995508)
NEW
Bent Arm Ale® Beer Battered Sidewinders™ (999590)
Find more information and register at:
info.martinsnet.com/taste or contact Julie Halfpop at jhalfpop@martinsnet.com / 515-238-7295
(561710)
MARTIN BROS. DISTRIBUTING
Steak Your Claim
2
Steak 101
2
CULINARY CONCEPTS
4
1 INGREDIENT 3 WAYS
7
HOT DISH!
11
MARKETING MANAGER Angie Dark VENDOR MARKETING COORDINATOR Krystle Kettman
What’s So Sweet?
11
CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Natalea Koehn, Rod Stewart, Vince Barkhoff DIETITIANS Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin
HEALTH & WELLNESS Sweet Potato Info & Ideas
12 SCHOOLS
Norpac Vegetable Ideas
Top 10 Ways to Keep Your Establishment Clean
MANAGING EDITOR
DIRECTOR OF MERCHANDISING Jennifer Meinders
Greater Omaha Choice Beef
& SUPPLIES 14 EQUIPMENT
Krystle Kettman EXECUTIVE VICE PRESIDENT Diane Chandler
Steak 101 Products & Recipes
Mother’s Day & Cinco de Mayo Specials
Claim your foodservice success, and keep going! Look to incorporate new items throughout your menu. Look to enhance the ambiance and cleanliness of your facility. Look at the trends for your overall industry – restaurant, convenience or retail store, healthcare facility or school. Figure out what you can do to stand out in foodservice. Martin Bros. has a team full of dedicated and experienced individuals who can help. From corporate chefs to product specialists, industry specialists, sales representatives, dieticians and marketing professionals, we’ll help you steak your claim!
C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace
Cleaning to Boost Success
14
16 SENIOR LIVING
MEDICAL SUPPLIES SPECIALISTS Tim Glenn, Deb Elings, Becky Eighmey EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith
Trends
GRAPHIC DESIGNERS Jeff Sadler, Allyn Slack, Rob Swiatly, Angie Dark, Brittany Skellenger, Bill Pendry PHOTOGRAPHY Rob Swiatly
Senior Living Trends
16
INTERACTIVE DESIGN SPECIALIST Bill Pendry Martin Bros. reserves the right to correct all printing errors.
STEAK 101 Cooking Tips
No matter what technique you use – grilling, flat top, pan fry or broil – there are a few tips that will make your steak come out great. Here are just a few: • Lightly oil (not butter) the meat or cooking surface. Then, pick your favorite seasoning and season the steak. • Make sure the cooking surface is up to temperature. Medium-high heat will typically give you a nice sear without burning the meat before it’s cooked to your desired temperature. • If you are using a grill and want to get a nice diamond pattern, place the meat on the grates for 1-2 minutes and then turn 45 degrees. Flip when half way cooked. • Before cutting into a steak, let it rest for 2-4 minutes to let the juices redistribute. • Never press or use a weight on the steak when cooking. • Cooking times will vary with thickness, type and temperature of equipment and product used.
Finished Temperatures Rare 120-130°F, red middle Medium Rare 130-135°F, red through center with pink around Medium 140-150°F, pink throughout middle Medium Well 150-165°F, hint of pink in middle Well 170+°F, brown throughout but not burnt (You may need to grill over a little lower temperature to achieve well done.)
Want more tips?
Find out everything you need to know about steak from Martin Bros. Chef Scott Fadden! Visit info.martinsnet.com/steak-101 to download our complete Steak 101 eBook.
STEAK WITH SWEET TERIYAKI GLAZE & GRILLED PINEAPPLE SERVINGS: 1 1 each 3 oz 1/4 each 1/2 cup 3/4 cup
Greater Omaha Choice Ribeye (902860) Ken’s Sweet Baby Ray’s® Sweet Teriyaki Wing Sauce & Glaze (561390) Wholesale Pineapple (377430), peeled, cored, left in large pieces Lamb Weston Lamb’s Supreme® Roasted Garlic Redskin Mashed Potatoes (349797) Roasted Cauliflower
Grill steak as you would normally until the last 2-3 minutes; brush both sides with half the teriyaki sauce while still grilling. Meanwhile, grill pineapple pieces; cube. To Plate: Plate steak, top with cubed, grilled pineapple and drizzle with remaining teriyaki sauce. Serve with the mashed potatoes, roasted cauliflower and a side salad.
COST $9.66 SELL AT $24. 95
POTENTIAL PROFIT* $15.29 2
Roasted Cauliflower Learn how to make it at martinsnet.com/recipes!
*Potential profits are based on average prices and serving sizes.
BLUE CHEESE MUSHROOM SAUCE
CULINARY CONCEPTS
STEAK & MORE ITEMS
SERVINGS: 8 1 cup Monterey Mushrooms, quartered 1 cup Capital City Yellow Onions, sliced 1 cup Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631000) 1 Tbsp Roland Dijon Mustard (560201) 1/4 cup White Wine 1 Tbsp McCormick Grill Mates® Mesquite Seasoning (473361) 6 oz Blue Cheese Crumbles (903758; 903870)
Choice Center Cut Top Butt (937620 – 18/10 oz) (937618 – 24/8 oz) (937612 – 24/6 oz)
Choice Center Cut Top Butt XXT
Sauté mushrooms and onions. Add mayonnaise, mustard, wine and seasoning. Lightly heat. Add blue cheese just before spooning over steak.
(374360 – 4/8 lb ave)
Choice Tenderloin (902880 – 6/5 up)
Choice Ribeye (902860 – 5/15 down)
Choice Strip Loin (932820 – 2/12 up)
Classic Gourmet® Select Extra Heavy Mayonnaise (631000 – 4/1 gal)
IBP Choice Flat Iron Steak (917770 – 20/8 oz) (917790 – 32/5 oz)
Dijon Mustard (560201 – 1/9.25 lb)
Marinated Ribeye Steak (901190 – 40/4 oz)
Garlic Butter Ribeye Steak (901170 – 40/4 oz)
Grill Mates® Mesquite Seasoning (473361 – 1/24 oz)
PARMESAN GARLIC CAESAR CRUSTING
T HE
F ISH GUY S Lobster Tail 5-6 oz (371140 – 1/10 lb)
Split Red King Crab Legs 16/20 (370480 – 1/20 lb) 14/17 (370490 – 1/20 lb)
SERVINGS: 4-6 1 cup Ventura Classic Gourmet® Select Deluxe Creamy Caesar (630950) 1 cup Breadcrumbs (415638; 415140) 1 cup Grated Parmesan Cheese 1 Tbsp McCormick Lawry’s® Monterey Style Seasoning (473241)
Cocktail Crab Claw 16/20 (372900 – 12/2 lb)
Gold King Crab Legs 6/9 (376240 – 1/20 lb)
Mix ingredients together. To crust, bring item to be crusted almost up to desired temperature. Place crusting on top. Place under a salamander or broiler or into a hot oven for a few minutes until light brown. Use on steak, prime rib, chicken and more as a great upcharge option.
Classic Gourmet® Select Deluxe Creamy Caesar
Bairidi Crab Cluster 10 oz up (371102 – 1/30 lb)
Raw White Tail-On Peeled & Deveined Shrimp
(630950 – 4/1 gal)
16/20 (928340 – 5/2 lb) 21/25 (928350 – 5/2 lb)
Lawry’s® Monterey Style Seasoning
10/20 (925200 – 2/5 lb)
(473241 – 1/21 oz)
Scallops
1 3
CHOICE BEEF INSIDE ROUND CAP OFF (902970 – 4/16 lb ave)
ingredient ways
1
BEEF BREAKFAST SKILLET WITH ASPARAGUS, PEPPERS & ONION SERVINGS: 1 4 oz 2 each As needed 2 each 1 tsp 1 tsp 6 oz 1 Tbsp
Greater Omaha Choice Beef Inside Round Cap Off (902970), thinly sliced National Pasteurized Large Eggs (380148) McCormick Lawry’s® Roasted Garlic & Red Bell Pepper (473241) Wholesale Asparagus Spears (360050), medium diced Capital City Bell Peppers, finely diced Bix Diced Red Onion (380381) Basic American Golden Grill® Premium Hash Browns (603050), prepared C.H. Robinson Green Onion (361010), diced
COST $2.90 SELL AT $8.95
POTENTIAL PROFIT* $6.05
Saute beef with seasoning. Scramble eggs with a hint of seasoning. Saute asparagus, peppers and red onion. Plate hashbrowns, top with beef, eggs, asparagus/peppers/red onion and garnish with green onion. Serve with side of fruit. *Potential profits are based on average prices and serving sizes.
4
1 I N G R E D I E N T • 3 WAYS
2
BEEF TERIYAKI SERVINGS: 4 2 lb 2 cups 1/2 cup 1 Tbsp 1 cup
Greater Omaha Choice Beef Inside Round Cap Off (902970), thinly sliced Nestle Minor’s® Teriyaki Sauce (551900) Brown Sugar Wholesale Ginger (391014), minced Lyons Pineapple Juice (734448)
Combine teriyaki sauce, brown sugar, ginger and pineapple juice in a storage bag or container. Add beef, cover and marinate at least 8 hours. Cook beef covered with marinade in 325°F oven until fork tender. Garnish with green onions and sesame seeds. Serve with mashed potatoes, vegetables and side salad.
COST $4.68 SELL AT $10.99
POTENTIAL PROFIT* $6.31
3
WHISKEY BBQ BEEF SANDWICH SERVINGS: 1 5 oz 2 cups 1/2 cup 1/4 cup 1/2 tsp 2 Tbsp 1-1/2 cup 1 each
Greater Omaha Choice Beef Inside Round Cap Off (902970), thinly sliced Ken’s Sweet Baby Ray’s® Barbecue Sauce (560510) Bourbon Whiskey Brown Sugar McCormick Ground Cinnamon (472248; 472251) Capital City Jalapeno (361280; 361238), finely diced (optional) Wholesale Pineapple (377430), diced Rotella’s Sliced Scored Sour Dough Hoagie (987430), toasted
In a sauce pan, mix barbecue sauce, whiskey, brown sugar, cinnamon and jalapeno (optional); simmer over low heat for 10-20 minutes; add pineapple. Saute beef; toss with 1/4 cup prepared sauce. Serve sauced beef on toasted hoagie with McCain Moore’s® Vidalia® Battered Onion Rings (946610) and side salad.
5 COST $ 3.6 .99 10 $ T A SELL
L POTENTIA* PROFIT $ 7.34 2015 ISSUE 04 *Potential profits are based on average prices and serving sizes.
5
OUR PERFECT POTATOES YOUR ignature TOUCH
S
Gingered Carrot Mashed Potatoes This creative mashed potato side combines the sweetness of carrots with the subtle heat of ginger to create a perfect pair to grilled meats. Prep Time: 12 min. * Cook Time: 18 min. Yield: 40, half-cup servings
1 pch Brilliant Beginnings™ Recipe-Ready Mashed Potatoes, prepared 2 ltr Ginger ale 8 each Carrots, peeled, sliced Salt and pepper (to taste) Prepare Brilliant Beginnings™ Recipe-Ready Potatoes according to package directions for recipe-ready potato preparation. Place sliced carrots in a 5-quart saucepan, add ginger ale, bring to a boil and heat until carrots are soft, 3-4 min. Remove carrots and place into a blender, adding enough of the cooking liquid to cover carrots 1⁄3 of the way. Add carrot puree to the potatoes. Season with salt and pepper to taste.
VISIT BAF.COM/BRILLIANTBEGINNINGS FOR A FREE SAMPLE AND RECIPE IDEAS
SKU 10630 • 6/26 OZ. POUCH
BECOME A BELIEVER! BRILLIANT BEGINNINGS™ RECIPE-READY POTATOES ARE: AUTHENTIC Scratch-made potato quality REAL 100% potatoes, no artifical flavors or colors EASY No washing, handling or boiling – prepare in just 3 steps VERSATILE The perfect start to your signature recipes ™
MARTIN BROS# 603010
HOT
DISH!
SPRING SPECIALS MOTHER’S DAY | CINCO DE MAYO
Angel Berry Parfait Get the recipe at: martinsnet.com/recipes or scan here!
Yoplait ® Parfait Pro® Lowfat Vanilla Yogurt (904760)
Angel Food Bundt Cake (984900)
SENIH OO R TL IDVI ISNHG!
Recipes for Spring Specials available at: www.martinsnet.com/recipes
BREAKFAST STRATA
ROSEMARY SWISS SCALLOPED POTATOES
BRANDS YOU TRUST
BREAKFAST 377618
Wholesale
Strawberries
8/1 lb
377800
Wholesale
Cantaloupe
12/15 ct
377890
Wholesale
Honeydew Melons
6/8 ct
985520
General Mills
Roll Dough Cinnamon Pillsbury
200/1.5 oz
985530
General Mills
Roll Dough Cinnamon Pillsbury
100/3 oz
904760
General Mills
Yogurt Yoplait Parfait Pro Vanilla Low Fat
6/64 oz
421378
General Mills
Granola Nature Valley Oats N Honey
4/50 oz
402078
Rich’s
Icing Vanilla Heat N Ice
1/12 lb
984848
Sara Lee
Danish Variety Pack
1/48 ct
984960
Sara Lee
Muffin Mini Variety
3/54/.9 oz
985970
Sara Lee
Muffin Wholesome Indulgence Variety
3/24/1.5 oz
983070
ConAgra
Waffle Belgian Krusteaz
72/2.4 oz
400450
Continental Mills
Pancake Mix Sweet Cream Krusteaz
6/5 lb
400530
Continental Mills
Pancake Mix Sweet Potato Krusteaz
6/5 lb
400110
General Mills
Pancake Mix Complete Buttermilk Gold Medal
6/5 lb
975098
Sunny Fresh
Eggs Liquid Whole With Citric Acid
12/2 lb
975060
Sunny Fresh
Omelet Frittata Vegetable, Ham & Cheese
48/3 oz
603050
Basic American
Hashbrown Golden Russet Premium
6/40.5 oz
915190
Farmland
Ham Diced 1/4 In Cubed
2/5 lb
979240
Jimmy Dean
Sausage Link Maple 6X1 FC
1/6 lb
999950
Hormel
Bacon “1” 18/22 Style FC
2/144 slice
Apple, Cheese, Cherry Cheese, Cinnamon Almond Bear Claw Blueberry, Banana Nut, Lemon Poppyseed Blueberry, Banana Nut, Apple Cranberry
SALAD BAR & SIDES 909200
Shreiber
Cheese Cubes Cheddar/Pepper Jack/Swiss
3/5 lb
902168
Shullsburg
Cheese Cubes Cheddar
6/2 lb
905142
Mrs. Gerry’s
Salad Pasta Summer Fresh
2/5 lb
905152
Mrs. Gerry’s
Salad Greek Feta
2/5 lb
905330
Mrs. Gerry’s
Salad Three Bean
2/5 lb
905367
Mrs. Gerry’s
Salad Cheesecake Supreme
2/3 lb
905795
Mrs. Gerry’s
Salad Strawberry Greek Yogurt Parfait
2/5 lb
602710
Basic American
Potato Cheese Bake Redi-Shred
6/34 oz
602690
Basic American
Potato Scalloped
6/2.25 lb
602730
Basic American
Potato Au Gratin
6/2.25 lb
962590
Norpac
Vegetable Mix Chalet Garlic Butter
6/2 lb
962760
Norpac
Vegetable Mix Mandarin Citrus
6/2 lb
360050
Wholesale
Asparagus Standard
1/11 lb
TECHNOLOGY YOU EXPECT
SERVICE YOU DESERVE
HOT DISH!
CENTER OF THE PLATE
CHICKEN VEGGIE TART
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
927410
King & Prince
Crab Cake Gourmet 3 oz
4/2.5 lb
926570
Cloverdale
Ham Pit Boneless Hickory Smoked
2/14-15 lb
914720
Farmland
Ham Menu Pride Bronze Medal
2/9-11 lb
931270
Hillshire
Ham Hearthstone
2/9 lb
978600
Hillshire
Ham Farmhouse
1/12 lb ave
910780
Hillshire
Beef Pot Roast Choice FC
1/10 lb
934360
Greater Omaha
Beef Inside Round Choice 1/4 Trim
3/18 & up
910280
Farmland
Pork Duroc Leg Steamship
1/30 lb
928100
Farmland
Pork Duroc Rib Prime Rack
3/6 lb
933110
Gold N Plump
Chicken 8 Pc Marinated Fresh
12/3 lb ave
Servings: 3
977410
Wayne Farms
Chicken Breast Boneless Skinless Marinated
32/5 oz
3 each
973970
Sara Lee
Turkey Breast Boneless Foil Wrap
2/8-9 lb
2 oz 2 oz 4 each 2 oz
DESSERTS 980970
Sara Lee
982680
Sara Lee
3 oz
Pie Cream Thaw & Serve Variety Pack
4/10 in
Bar Variety Pack
4/trays
Banana, Chocolate, Coconut, Cookies & Cream Lemon Lover’s, Blondie, Ultimate Brownie, Strawberry Swirl Cheesecake
1-1/2 oz
992210
Sara Lee
Cheesecake Classic Mini
24/2.6 oz
992140
Sara Lee
Pie Key Lime Mini
24/2.8 oz
949840
Sara Lee
Cake Lemon Cream Layer Mini
24/2.6 oz
949860
Sara Lee
Tiramisu Mini
24/2.6 oz
997710
Eli’s
Cheesecake Cuties Variety
4/1/4 sheet
997130
Father’s Table
Cheesecake Variety 14 Slice
6/54 oz
965320
Dole
Berries Mixed IQF
2/5 lb
965090
Norpac
Fruit Blend Oregon Berry IQF
1/10 lb
771350
Lyons
Sauce Assorted Designer
12/16 oz
Chocolate Swirl Cheesecake, Caramel Flan Cheesecake, Raspberry Macaroon Bar, Pecan Bar New York Style, Turtle, Dutch Apple, Blueberry, Chocolate, Fudge Brownie, Raspberry, Chocolate Chip, Chocolate Cherry, Strawberry,Chocolate Marble, Vanilla Bean
3 oz
Kellogg’s Keebler Ready Crust Pastry Tart Shells (410810) Wayne Farms Diced Chicken (977690) Yellow Squash, diced (361456) Zucchini, diced (361451) Mushrooms, diced (360925) Red Onion, diced (361035 or 361112) Custom Culinary Whisk & Serve White Sauce Mix, prepared (501540) Grande Diced Part Skim Mozzarella Cheese (901900)
Saute chicken and veggies; add white sauce. Divide and spoon into shells; top with cheese. Bake at 350°F until cheese is melted and heated through
DISPOSABLES 804790
Hoffmaster
Combo Pack Mother’s Day
1/250 ct
899941
Food Market
Napkin Tulip Time
18/13X13 in
899942
Food Market
Napkin Tulip Time
18/10X10 in
899944
Food Market
Plate Tulip Time
8/7 in
899189
Food Market
Centerpiece Pink Butterfly
1/14 in
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!
Discover the Martin Bros. difference! www.martinsnet.com
SENIH OO R TL IDVI ISNHG!
CINCO DE MAYO
SANTA FE CHICKEN TACOS WITH BLACK BEAN SALAD AND CILANTRO RICE
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!
946120
Heinz
Soup Chicken Tortilla
4/8 lb
946020
Windsor
Taco Mini Chicken
4/4 lb
950720
Windsor
Rangoon Poblano Chili Con Queso
120/1 oz
905260
Mrs. Gerry’s
Salad Pasta Taco
2/5 lb
949950
Catallia
Tortilla Flour Pressed 6 in 1 oz
12/24 ct
976140
Perdue
Chicken Fajita Breast Strips
2/5 lb
910890
Hillshire
Beef Shredded PC
2/5 lb
913080
Valley Meats
Beef Ground P.m. Mix 80/20
4/5 lb
502050
McCormick
Spice Lawry’s Taco Seasoning Mix
6/9 oz
360730
C.H. Robinson
Lettuce Shredded Taco 1/8 cut
4/5 lb
380248
Bix
Tomato Diced Roma 3/8 in
2/5 lb
380381
Bix
Onion Diced Red 3/8 in
1/5 lb
361280
Capital City
Pepper Jalapeño
1/10 lb
360490
C.H. Robinson
Herb Cilantro
4/1 lb
430690
Knouse
Cheese Sauce Queso Blanco
3/#10
561190
ConAgra
Salsa Rosarita Medium With Green Chili
4/1 gal
963740
Simplot
Guacamole Western
12/1 lb
900540
Kemps
Sour Cream
2/5 lb
601010
Bush’s
Bean Black
6/#10
601140
Bush’s
Bean Black Low Sodium
6/#10
600030
Basic American
Bean Refried Smooth Style Santiago Excel
6/30 oz
962580
Norpac
Vegetable Mix Baja Vegetable Roast
6/2 lb
460680
Uncle Ben’s
Rice Spanish
6/36 oz
944900
J&J Snack
Churros Regular Size 10 in
100/1 oz
899955
Food Market
Napkin Summer Pottery
18/13X13 in
899956
Food Market
Napkin Summer Pottery
18/10X10 in
SUPPLIES 231130
Nordicware
Pan Sheet With Cover
1/1/4 size
231140
Nordicware
Pan Sheet With Cover
1/1/2 size
231160
Nordicware
Pan Cake With Cover
1/13X9 in
265526
Nordicware
Pan Cake With Cover
1/13X18 in
265527
Nordicware
Pan Cake With Cover
1/9X9 in
231170
Nordicware
Pan Pie With Cover
1/10 in
What’s So Sweet about
Sweet Potatoes?
H E A LT H A N DW E L L N E S S
Katie Wulkow, RD, LD, Martin Bros. Menu Production Dietitian
Sweet potatoes continue to be a trend, with more and more establishments menuing them and manufacturers coming up with new and innovative ways to incorporate them. HEALTH BENEFITS
FACT:
• Vitamin A: Boosts immune system and promotes bone growth, reproduction and healthy eyes/skin. • Vitamin C: Promotes bone/tooth/blood cell formation, protects the body against toxins and damage to cells and promotes wound healing. • Good source of fiber • Fat-free and cholesterol-free
24% of casual restaurants and 32% of fine dining restaurants now menu at least one sweet potato dish.1
SO, WHY THE TREND?
Well, sweet potatoes offer something unique as compared to the traditional russet potato – in flavor as well as health benefits and menu versatility. 1. Datassential, Menu Trends
Sweet Recipe!
MENU VERSATILITY • Multiple methods of preparation, including boiled, steamed, grilled, baked, pureed and roasted. • Add flavor to vegetable blends, soups/stews and casseroles. • Add color to enhance plate presentation.
MENU IDEAS • • • • • •
Baked sweet potato Mashed sweet potatoes Sweet potato fries Roasted sweet potatoes Puree sweet potatoes to use as a base for a recipe. Get creative with add-in ingredients to create a sweet recipe.
CINNAMON CHIPOTLE SWEET POTATO BISCUITS
5 lb 1 qt 3 Tbsp 2 cups 2-1/3 cups 3 Tbsp
General Mills Bisquick® Mix (402590) Kemps Buttermilk (904128) McCormick Lawry’s® Cinnamon Chipotle Rub (470021) Basic American Potato Pearls® Excel® Sweet Potato Mashed (603180) Hot Water (170-190°F) Butter
• Preheat oven to 350°F. • Rehydrate Sweet Potato Mashed with hot water and butter. Set aside. • In another bowl, combine biscuit mix, buttermilk and cinnamon chipotle rub. • Combine rehydrated sweet potato with biscuit mixture until blended. • On a smooth, lightly floured surface, roll out dough approximately 3/4 inch thick. Cut into desired biscuit shapes. (If using a 3 inch biscuit cutter, you will yield approx. 50 biscuits.) • Bake on lightly greased sheet pan for 8-12 minutes.
VIDEO RECIPE
SWEET ITEMS
Sweet Potato Mini Tater Puffs® (965128 – 6/2.5 lb)
Sweet Potato CrispyCubes® (998290 – 3/5 lb)
Sweet Potato Seasoned RibCut® Fries (992488 – 3/5 lb) Sweet Potato WaveLength® Fries (998288 – 3/5 lb)
Sweet Potato Vanilla Sugar Fries (965210 – 5/3 lb)
Harvest Splendor® Sweet Potato Ridge Cut Wedges (941070 – 6/2.5 lb) Moore’s® Sun Spots® Sweet Potato Slices (960580 – 6/2.5 lb)
Sa-Weet! Potato Crusted™ Whole Grain Alaskan Pollock Fillet (927440 – 80/3.6 oz) Sticks – 1 oz (927880 – 4/5 lb)
Potato Pearls® Excel® Sweet Potato Mashed (603180 – 10/20.17 oz)
RoastWorks® Sweetlings Whole Miniature Sweet Potatoes (999600 – 6/2.5 lb)
Sweet Potato Pancake Mix (400530 – 6/5 lb)
Fresh Sweet Potatoes 110-120 ct (366300 – 1/40 lb) 20-30 ct (366310 – 1/40 lb) 80 ct (366100 – 1/40 lb)
Check out our Sweet Potato Quiche video at youtube.com/MartinBrosDist 2015 ISSUE 04
11
SCHOOLS
COUNT YOUR COLORS
VEGETABLE FAVORITES
SMART TIPS & RECIPES FOR SCHOOLS Candy Corn 70% Super Sweet Corn, 30% Super Sweet White Corn
Trusted Brand Feature:
(962550 – 12/2.5 lb)
Counting colors is a necessity for you, but it’s not always so exciting for the kids you serve. Here are some tips and recipes that will get kids excited again and help kick-start your menu planning for the 2015-16 school year, too!
SMART TIPS
Here are five tips to help increase kids’ participation in school lunch and the new offerings you’re providing: • Name new menu items something familiar…and not too exotic. For example, Stir Fry or Spiced/Glazed/Roasted Vegetables sound familiar yet are still unique. • Encourage kids to be adventurous, and make a game out of it. • Encourage kids’ feedback. • Make kids a part of the decision process to choose new recipes. • Serve new recipes along with favorite recipes to make a complete meal that will be more likely to encourage participation.
SCHOOL RECIPE SOLUTIONS Download the complete School Foodservice Recipe Guide from Norpac. Check out two sample recipes on the next page, then go to www.norpac.com/foodservice/school-solutions or scan the QR Code to see them all!
Stir Fry Vegetables Broccoli, Green Beans, Carrots, Celery, Onions, Water Chestnuts, Red Peppers (963550 – 12/2 lb)
Grande Classics® Gourmet Vegetable Blends Asian (962810 – 6/4 lb) Broccoli, Green Beans, Mushrooms, Red Peppers, Onions Caribbean (962010 – 6/4 lb) Broccoli, Green Beans, Carrots, Red Peppers Key West (962870 – 6/4 lb) Green Beans, Carrots, Yellow Carrots, Red Peppers Malibu (962640 – 6/4 lb) Broccoli, Carrots, Yellow Carrots, Cauliflower Nantucket (963020 – 6/4 lb) Broccoli, Carrots, Yellow Carrots, Sugar Snap™ Peas, Red Peppers, Cranberries Riviera (963040 – 6/4 lb) Green Beans, Wax Beans, Carrots Sunshine Carrots (999880 – 6/4 lb) Carrots, Yellow Carrots
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SCHOOLS
SMART RECIPES
Each of these recipes includes nutritionals… including what a serving provides for the vegetable subcategories – Dark Green, Red/ Orange, Legume, Starchy and Other!
MEATBALLS & NOODLES WITH VEGETABLES
Serves: 50 | Main Dish Meat/Meat Alternate-Grain-Other Vegetables-Red/Orange Vegetables
SWEET CORN & BLACK BEAN STACKED ENCHILADAS
Serves: 50 | Main Dish Meat/Meat Alternate-Grain-Legumes-Starchy Vegetables 5 lb 1/2 gal 12-1/2 cups 12-1/2 cups 3 qt + 1/2 cup 80 each Optional Optional Optional
Norpac Candy Corn (962550), thawed Black Beans, drained Shredded Mozzarella Cheese Shredded Reduced Fat Cheddar Cheese Green Enchilada Sauce Whole Grain Corn Tortillas – 6 in White Onion, diced Cilantro, chopped Reduced Fat Sour Cream
Combine corn, black beans and 1 pound each of the cheeses. Mix in 32 ounces enchilada sauce. Lightly coat two full size 2 inch steam table pan with pan release spray. Pour about 1 cup of the remaining sauce into each pan and tilt pan to coat the bottom. Arrange 14 tortillas over bottom of each pan. Place about 5 pounds of the corn and bean mixture in each pan on top of the tortillas and spread out evenly. Place 14 tortillas over the corn and bean mixture. Distribute the remaining corn and bean mixture (about 5 pounds per pan) evenly over tortillas. Place 12 tortillas over the corn and bean mixture. Pour the remaining sauce (26 ounces per pan) over the tortillas and spread with a spatula to cover each tortilla entirely. Top with the remaining shredded cheeses. Tent with foil and bake in a 350°F oven (325°F for convection) for 45-60 minutes or until internal temperature reads 165°F for at least 15 seconds. Let rest for 5-10 minutes before cutting. Cut each pan 5 x 5. 1 Serving 2 ounces meat/meat alternate, 1.5 ounces grain, 1/8 cup legumes, 1/4 cup starchy vegetables 336 Kcal, 13 g Total Fat, 7 g Saturated Fat, 32 g Carbohydrate, 885 mg Sodium, 20 g Protein
12 lb + 2 oz Reduced Sodium Beef Meatballs 3 lb + 4 oz (for K-5) Whole Grain Rotini Pasta OR 6 lb + 8 oz (for 6-12) 8 lb Norpac Grande Classics Key West Vegetable Blend (962870) 1 qt Beef Broth 1/4 cup Low Sodium Soy Sauce 2 Tbsp Worcestershire Sauce 2 tsp Brown Sugar 1 tsp Onion Powder 1 tsp Ground Black Pepper 1 cup Water, cold 2/3 cup Flour 1 pint Sour Cream Bake meatballs according to manufacturer’s directions; hold hot. Cook pasta according to manufacturer’s directions; drain and hold hot. Place 4 pounds vegetables into each of two perforated steamer pans; steam for approximately 5 minutes or until internal temperature reaches 165°F. Meanwhile, place beef broth, soy sauce, Worcestershire sauce, brown sugar, onion powder and pepper in a 2 quart saucepan; heat until simmering. Combine water and flour to make a slurry; add to hot beef broth mixture while whisking; continue to cook until reaches a medium boil and sauce has thickened, about 5-10 minutes; remove from heat; stir in sour cream. Grades K-5 Serving: Place 1/2 cup cooked pasta in serving bowl. Top with 4 meatballs, 1/2 cup vegetables and 1/4 cup sauce. Grades 6-12 Serving: Place 1 cup cooked pasta in serving bowl. Top with 4 meatballs, 1/2 cup vegetables and 1/4 cup sauce. 1 Serving K-5 2 ounces meat/meat alternate, 1 ounce grain, 1/4 cup other vegetables, 1/8 cup red/orange vegetables. 336 Kcal, 9 g Total Fat, 3 g Saturated Fat, 38 g Carbohydrate, 500 mg Sodium, 27 g Protein 1 Serving 6-12 2 ounces meat/meat alternate, 2 ounces grain, 1/4 cup other vegetables, 1/8 cup red/orange vegetables. 439 Kcal, 9 g Total Fat, 3 g Saturated Fat, 60 g Carbohydrate, 502 mg Sodium, 31 g Protein
EQUI PM ENTA N D SUPPL I ES
BOOST YOUR SUCCESS
Top 10 Ways to Keep Your Establishment Clean
1 MATTING
Use an outdoor scraper mat along with 12-20 feet of indoor matting. This will not only help keep your facility clean but also save you money. 80% of the dirt entering a building comes through the front door, and it costs about $600 to clean up every pound.
2 VACUUMING & SPOT CLEANING
(072421)
While there’s more to carpet care than simply vacuuming and spot cleaning, these steps (along with using matting) are some of the most important. Regular vacuuming is the simplest and most important maintenance activity you can do to keep your carpet in the best possible condition. In addition, the faster you clean up spills, the less likely they will turn into permanent stains.
3 INTERIM & EXTRACTION CLEANING
The next key to better-looking carpets and a clean facility is deep cleaning. If the carpet is not heavily soiled, interim cleaning works great. The most wellknown interim method is old-fashioned bonnet cleaning; however, a newer method called encapsulation cleaning is even more effective. Encapsulation cleaning uses a special polymer-based cleaner combined with agitation to loosen and remove soil while leaving carpets free of residues. For true deep cleaning, though, extraction is still widely recognized as the only way to go.
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5
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(072842)
HARD FLOOR CLEANING
Just as there are many different types of hard floor surfaces, there are many different types of equipment and cleaners to clean them each properly. For example, for daily maintenance of a traditional waxed tile floor, use a neutral floor cleaner with one of three systems – an autoscrubber and red pad, a microfiber mopping system or a traditional mop and bucket program. If you are cleaning your kitchen floor, however, you may want to use a specially-formulated enzyme-based product to help break down the fats and proteins found in this environment. Ask your Martin Bros. janitorial representative for more information in order to select the right equipment and cleaners for your hard floors.
(072860)
SURFACE CLEANING
While dusting and general surface cleaning are important, cleaning and sanitizing tables and other food contact surfaces are an absolute must to prevent illness. The four steps to clean tables include using an appropriate cleaner, rinsing, sanitizing and air drying. For more detailed information and important tips, go to blog.martinsnet.com/4-steps-to-cleaning-sanitizing-tables.
visit: blog.martinsnet.com/ 4-steps-to-cleaningsanitizing-tables
EQUI PM ENTA N D SUPPL I ES
K
eeping your facility clean helps create a great experience for your customers and contributes to your facility’s success!
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Carpet Care
Having clean restrooms is a very important part of your establishment’s success. Dirty and smelly restrooms can cause people to not come back and to not recommend your place to family and friends. Frequently spot check bathrooms to keep them clean and stocked with essentials such as soap, towels and toilet paper.
ECO2 Encapsulating Cleaner with Oxygen (011050 – 4/1 gal) Pre-Treat Carpet Pre-Spray (017190 – 1/1 gal) Extraction Low Foam Carpet Cleaner
FLAWLESS FLATWARE & LINENS
Clean flatware, napkins and tablecloths are also very important for success. Dirty or rusted flatware and stained linens can tarnish your facility’s image. Following proper care procedures for your flatware and partnering with a trusted laundering company are key. For more detailed information on maintaining flawless flatware, read “4 Stages & Tips To Keep Flatware Flawless” on blog.martinsnet.com. visit: blog.martinsnet.com
WASTE REDUCTION
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CV 30 (072630 – 1/12 in) & CV 38 (097120 – 1/15 in) Commercial Upright Vacuums
Clean Track® S16 (072842 – 1/16 in) & Clean Track L18 (072855 – 1/18 in) Extractors
Hard Floor Care
010610 – 1/5 gal)
Not only does waste naturally look dirty, excess waste can be perceived as leaving a large environmental footprint. Take a look at some of the janitorial items you go through on a regular basis, and make sure you’re using the right products to help you reduce waste. For instance, are you using proper-fitting can liners and automated towel dispensers that limit towel usage?
BUILDING MAINTENANCE
(011188 – 1/1 gal) Defoamer (016740 – 1/1 gal) Carpet Spotter (012946 – 1/1 qt)
Century Maintenance Daily Floor Cleaner (022745 – 4/2 liter; 010590 – 1/1 gal;
Fusion Bioenzymatic Floor Cleaner
(190168 – 1/2.5 gal)
WaveBrake® Mopping Systems – 1/35 qt
(020082 – 1/44 gal)
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Martin Bros. Solutions Sales Manager
CLEANING PRODUCTS
RESTROOM CARE
(019980 – 9/32 oz)
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Rob Fiori
In order to draw a crowd and keep them coming back, you must keep the exterior and interior of your facility looking great. Make sure the look matches your theme, and make sure everything is in good repair. When there’s snow or ice, keep up with removing it. You want your food and your image to drive your business.
Caution Wet Floor Sign
(Down Press – 023195; Side Press – 023200)
Restroom Care
(023100 – 1/24 in)
BETTER BRANDS
Brands matter. Trusted brands let your customers know that you serve the very best. So make sure these brands are what customers see on your menu, on your table and throughout your facility.
Want more great ideas to help boost your success? Get our Keys to a Great Diner Experience e-book! Visit info.martinsnet.com/great-diner-experience to download it now.
Metered Air Freshener Dispenser (017580 – 1/each)
TCell™ Continuous Odor Control System Dispenser (061620 – 1/each)
enMotion® Wall Mount Automated Touchless Towel Dispensers
(Translucent Smoke – 810625; Splash Blue – 810620)
Only available via onetime lifetime Lease Agreement with Georgia-Pacific or authorized distributor.
Provon® LTX-12™ Dispenser
(Grey/White – 025000; Chrome/Black – 025010)
Provided by Martin Bros. Distributing Co Inc with purchase of GOJO manufactured products. Ask about the variety of products we stock to fill these 2014dispensers! VOLUME 1
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SENIOR LIVING
I
senior living
TRENDS
Mary Sell, MPA, RDN, LD, Martin Bros. Menu Services Manager
f there is one theme throughout some of the top senior living trends and the resulting challenges and opportunities, it is that America is aging rapidly and preparing for new generations to come into the market. Specifically, recent reports project that the number of Americans aged 65 and older will double from 40.2 million to 88.5 million in the next 35 years. This growth is creating a huge need for new and additional aging services.
Here are the top 10 trends in senior living today: 1. Silver Tsunami
6. Rise of Alzheimer’s
More boomers are coming, and experts believe that we are not prepared.
2. Aging in Place
The number of Americans with dementia and Alzheimer’s will escalate rapidly in coming years.
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Seniors wish to remain at home as long as possible.
3. Cater to Me
Healthcare Professionals Crisis There is a shortage of doctors and nurses.
8. Technology
Aging services customers want more services and amenities.
4. Economic Insecurity
Emergence of technology that can provide more methods and means of care.
9.
The “great recession” has decreased consumer savings.
5. Impact of Affordable Care Act
New Models Rise of small homes, villages and care at home.
10. Diversification Elder care entities providing multiple services.
The focus is on prevention, coordination of care and outcomes.
Sources: LeadingAge™ Market Report, 8-2013
Want ideas to help you with these trends? Visit info.martinsnet.com/senior-living-must-haves to download one of our newest e-books - 5 Senior Living Community Must-Haves for 2015.
SERVICE YOU DESERVE
Value-added tools and legendary customer service.
Foodservice with a Difference
We know foodservice, and we know healthcare.
• Solutions to the changing dining landscape and industry challenges • Hundreds of resources, from educational opportunities to cost-saving tools • Restaurant-style, buffet-style, open breakfast and dessert/salad cart resources • Consultants, registered dietitians, healthcare specialists, culinary team members and marketing services • Non-food solutions including medical supplies, small wares and janitorial products
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
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Nutrition
Restaurant
C-Store
Healthcare
May CYA:
Allergens: What Foodservice Workers Should Know
Your Assessment 6 Cover Lorie Butler, RD, Nutrition Care Systems
Karen Chowdhury, 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.
1:30 PM - 2:30 PM
A friendly reminder of what our documentation responsibilities are, why we document and how to prepare for the additional survey process for MDS.
Medical
EVENTS
FOOD SAFETY TRAINING 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
Apr
Healthcare
EDUCATION & PRODUCT SHOWCASE
For restaurant and healthcare segments.
May 6th – Sioux City, IA Aug. 4th – Osceola, IA Sep. 12th – Waterloo, IA Oct. 28th – Iowa City, IA
Most Martin Bros. webinars and events can earn you CEUs! Register at:
Apr Altoona, IA
Apr
Apr
Apr
8
23 Jun
3
www.martinsnet.com/events
Culinary Event, No CEUs
Owatonna, MN
Madison, WI
22
29 Jun
4
Eau Claire, WI
South Sioux City, NE
Neenah, WI
#MBMustHaves PAGE 2
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Greater Omaha Choice Ribeye
Tyson IBP Choice Flat Iron Steak
(902860 - 5/15 down)
(917770 – 20/8 oz; 917790 – 32/5 oz)
McCormick Grill Mates® Mesquite Seasoning (473361 – 1/24 oz)
McCormick Lawry’s® Monterey Style Seasoning (473241 – 1/21 oz)
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Greater Omaha Choice Beef Inside Round Cap Off (902970 – 4/16 lb ave)
National Pasteurized Large Eggs
Rotella’s Sliced Scored Sour Dough Hoagie (987430 - 6/6 ct)
Lamb Weston Sweet Things® Sweet Potato Mini Tater Puffs®
(380148 - 15/dozen)
(965128 – 6/2.5 lb)
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McCain Harvest Splendor® Sweet Potato Ridge Cut Wedges
Basic American Potato Pearls® Excel® Sweet Potato Mashed
Norpac Grande Classics® Key West Vegetable Blend
Rubbermaid Brute® Container
(941070 – 6/2.5 lb)
(603180 – 10/20.17 oz)
(962870 – 6/4 lb)
(020082 - 1/44 gal)
FEATURED NEW ITEMS & REBATES RESERVE SOUPS Wicked Thai Style Chicken & Rice (907270 – 4/4 lb) Korean Style BBQ Beef (907280 – 4/4 lb) Roasted Red Pepper & Smoked Gouda Bisque (907290 – 4/4 lb)
Fresh Gourmet® Lightly Salted Wonton Strips (603370 – 10/1 lb) Chocolate Chex™ Cereal (422970 – 4/49 oz) Oreo Churros (953080 – 100/10 in)
Milk Chocolate Cake Batter (985248 – 1/16 lb) White Cake Batter (985258 – 1/16 lb)
Spring Rebate - Up to $250 Offer valid through 4/26/2015.
Brookside Dark Chocolate Pomegranate Flavor Candy (761131 – 10/3 oz) New Products, Healthy Halo, All-Day Eating, Sophisticated Flavor Combinations Up to $10/Case Rebates Offers valid through 4/30/2015.