Dish! - 2015 Issue 5 by Martin Bros.

blog.martinsnet.com

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2015 • ISSUE 5

Vegetarian Trend | 12

How To: To Go | 15

Only Martin Bros. Delivers

The Brands You Trust for Innovation

Gluten-Free* Mini Meatloaves YIELD: 84 (4.5 oz) mini meatloaves 2 lb 1 oz (1 bulk pack) 5-1/2 cups . . . . . . . 4 cups . . . . . . . . . 1/4 cup . . . . . . . . 1/4 cup . . . . . . . . 3 Tbsp . . . . . . . . . 1/4 cup . . . . . . . . 2 Tbsp . . . . . . . . . 24 lb . . . . . . . . . .

Rice Chex Cereal (343452) Ketchup Eggs, liquid pasteurized Worcestershire Sauce Parsley, fresh chopped Ground Black Pepper Granulated Garlic Kosher Salt Perdue Ground Turkey (976020)

Place cereal in a 20 qt mixer bowl fitted with a paddle attachment; mix on low speed for 2 minutes or until crushed. Add ketchup, eggs, Worcestershire sauce, parsley, pepper, garlic and salt; mix on low speed for 2 minutes. Add turkey; mix on low speed for 5 minutes. Place 6 oz portions (#6 scoops) in a 3x4 pattern on a parchment-lined and greased full sheet pan. Press and form each portion into a mini loaf-sized shape. Bake until thermometer placed in center of each mini meatloaf reads 165°F. Hold cooked mini meatloaves at 140°F or above until served. Serve hot. *Be sure to read all labels to ensure all ingredients are gluten free.

Taste these Mini Meatloaves at Taste the Difference! 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 Trend Ideas 4 Culinary Demonstrations 4 Recipe & Serving Suggestions 4 Item Sampling

6/3 - Madison, WI 6/4 - Neenah, WI FOR RESTAURANTS & HEALTHCARE

Find more information and register at: info.martinsnet.com/taste

: t x e N p U e m i t r e m Sum Fa vfoorrIsistuee6s... Look

MARTIN BROS. DISTRIBUTING

ALL ABOUT GRILLING Many people enjoy grilled food all year long. However, we tend to crave grilled food more during the spring and summer months. There’s just something about that good, old-fashioned Americana summertime feeling that goes great with grilled food and an ice-cold beverage. Grilling can be a healthier option, too, which people also tend to want more of this time of year. So, if you’re looking for some great limited time offer ideas, go for grilled!

Soon! g n i m o C

Krystle Kettman

Grilled Favorites

MANAGING EDITOR

EXECUTIVE VICE PRESIDENT Diane Chandler DIRECTOR OF MERCHANDISING Jennifer Meinders

CULINARY CONCEPTS

1 INGREDIENT 3 WAYS

VENDOR MARKETING COORDINATOR Krystle Kettman

HOT DISH!

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

Grilled Pork Kabobs, Halibut & Salmon

MARKETING MANAGER Angie Dark

Greater Omaha Choice Strip Loin

Spring & Summer Ideas

Teaching Tips for Adults

SENIOR LIVING

8 Things to Know About Adult Learners

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

12 HEALTH & WELLNESS Growth of Vegetarian Menu Options

14 SCHOOLS

MEDICAL SUPPLIES SPECIALISTS Tim Glenn, Deb Elings, Becky Eighmey

End of the School Year Tips & Menu Ideas

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

Vegetarian Trend

EQUIPMENT & SUPPLIES

Taking It To Go!

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, Rob Swiatly, Angie Dark, Brittany Skellenger, Bill Pendry PHOTOGRAPHY Rob Swiatly INTERACTIVE DESIGN SPECIALIST Bill Pendry

Take It To Go

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

SPICED APPLE PORK KABOBS 8 pieces 6 each 4 pieces 4 pieces 4 each 5 each 2 oz 2 oz 4 oz 1. 2. 3. 4. 5.

Farmland DURoC Center Cut Boneless Pork Loin (934030), 1 oz Cherry Tomatoes (362120; 362125) Capital City Zucchini Squash (361451; 361450), 1 in Capital City Red Bell Pepper (361251; 361250), 1 in Paris Brothers Cervasi Cippolini Onions in Balsamic Vinegar (601450) Paris Brothers Cervasi Roman Style Artichoke Hearts with Stems (601440) C.H. Robinson Heritage Spring Mix (360666; 360676) Ventura Balsamic Vinaigrette (630628; 630620) Knouse Musselman’s Apple Butter (750160)

Cut 1 artichoke into 1 in pieces. Assemble kabobs alternating pork and vegetables onto 2 skewers. (Make sure to reserve 4 of the artichokes.) Grill kabobs until pork reaches 135°F. Start brushing kabobs with apple butter, and continue to cook until pork reaches 145°F. Grill remaining 4 artichokes. Plate spring mix and artichokes, drizzle with balsamic vinaigrette and place kabobs on top.

COST $4.80 SELL AT $15. 00

POTENTIAL PROFIT* $10.20

Spring Mix Handling Tips • Store at 34°F. Each degree higher reduces shelf life. • Maximize shelf life with proper refrigeration. • Keep time out of refrigeration to a minimum. • Store product in original bags or shipping cartons.

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

CULINARY CONCEPTS

SMOKED GOUDA HALIBUT SERVES 6 6 each 1/2 lb 1 cup 1/2 lb As needed As needed As needed As needed 4 oz As needed 2 each 1 tsp

Halibut (368450; 90385546) Butter Breadcrumbs (415638; 415140) Shullsburg Smoked Gouda Cheese (902181), shredded Salt Pepper Olive Oil Roland Dijon Mustard (560201) Bix Baby Spinach (361175) Balsamic Vinegar Cherry Tomatoes (362120; 362125), halved C.H. Robinson Green Onion (361010), diced

1. Place butter in food processor. Add breadcrumbs. Pulse few times to cut butter into breadcrumbs. Add cheese, salt and pepper. Pulse until you get a crumbly consistency. 2. Season halibut with salt and pepper. Brush with olive oil. Grill until almost done. Pull from grill and place on baking sheet. 3. Brush halibut with mustard. Top with breadcrumb mixture. 4. Place in 375°F oven to brown crust and finish halibut. 5. In sauté pan, heat olive oil. Add spinach. Sauté until spinach is cooked down. Add balsamic vinegar and tomatoes. 6. Serve halibut over the spinach and tomatoes. 7. Garnish with green onion. 6 COST $ 8.7 2.00 2 $ T A LL E S

L POTENTIA* IT F PRO $13.24

CHILI BBQ GRILLED SALMON WITH SPICED CRAB SERVES 8 CHILI BBQ GRILLED SALMON 8 each Icelandic Salmon (925210; 925220) As needed Salt As needed Pepper 1 cup Ken’s Sweet Baby Ray’s Barbecue Sauce (560510) 1 cup Bay Valley Sweet Chili Sauce (430570) 1 tsp Wholesale Minced Garlic (391020) Mix sauces and garlic; set aside. Season salmon with salt and pepper; grill on one side; flip and continue to grill while glazing with sauce mixture; grill until done, glazing a final time before plating. SPICED CRAB 1 can Fish Guys Crab Meat (371890) As needed McCormick Cajun Seasoning (472171) Toss crab with seasoning. Set aside. Warm when ready to plate. To Plate: Grill 6-7 Wholesale Yukon Gold Potato (361880) slices to a crispy brown; place on bottom of plate as a foundation for the salmon. Plate salmon on top of potatoes. Top salmon with spiced crab. Serve with vegetable kabobs made with bell peppers, squash, Paris Brothers Cervasi Roman Style Artichoke Hearts with Stems (601440) and Paris Brothers Cervasi Cippolini Onions in Balsamic Vinegar (601450). 6 COST $ 8.9 00 2. 2 $ T A SELL

L POTENTIA* PROFIT $13.04

THE

F ISH GUY S

2015 ISSUE 05 *Potential profits are based on average prices and serving sizes.

CULINARY CONCEPTS

NEW ITEMS

PULLED BBQ SALMON SLIDERS WITH APPLE SLAW 18 each 5 lb As needed 2 cups

Slider Buns High Liner FPI® Pulled BBQ Salmon (928550), cooked Apple Slaw (recipe below) Tampa Maid Harvest Creations Flour Coated Pickle Chips (926930), fried

Lay out slider bun bottoms. Top each with about 1/2 oz salmon. Top with pinch of Apple Slaw. Top with 2-3 fried pickles. Top with top bun. Hold together with toothpick. APPLE SLAW 3 each Wholesale Granny Smith Apples (370771), julienned 1 each Capital City Medium R ed Onion (361110), sliced thin 1 Tbsp C.H. Robinson Cilantro (360490), rough chopped 2 Tbsp Extra Virgin Olive Oil 2 each Limes To taste Salt To taste Pepper In mixing bowl, add apple, onion, cilantro and olive oil. Squeeze juice of both limes over mixture. Season with salt and pepper.

MEMPHIS PORK TACOS WITH JALAPENO SLAW 2 each 4 oz 2 oz 4 oz 3 oz

Catallia Flour Tortillas – 6 in (949950) Farmland Smoke’NFast® Roasted & Seared Pork Shoulder (928620), heated, shredded French’s Cattlemen’s® Memphis Sweet BBQ Sauce (560410) Jalapeño Slaw (recipe below) McCain Moore’s® Onion Tanglers (964130), fried

Mix sauces and garlic; set aside. Season salmon with salt and pepper; grill on one side; flip and continue to grill while glazing with sauce mixture; grill until done, glazing a final time before plating. JALAPENO SLAW 2 lb Mrs. Gerry’s Extra Creamy Coleslaw (905315) 1/2 cup Capital City Jalapeño Peppers (361280), diced Mix ingredients together until well incorporated.

ALSO TRY! Austin Blues® BBQ Pecanwood Smoked Sliced Rib Tips (910470 – 4/5 lb)

1 I N G R E D I E N T • 3 WAYS

Choice Strip Loin (932820 – 2/12 up)

WAYS

MANHATTAN STRIP STEAK WITH CAULIFLOWER PUREE & GRILLED VEGETABLES MANHATTAN STRIP STEAK Cut steaks thicker than normal. Trim fat. You can make it look like a filet if you like. The two most important things to this cut are just making it thicker and trimming it. Season with salt and pepper. Grill to desired doneness. CAULIFLOWER PUREE MAKES: 3-5 SERVINGS 1 each 3 each As needed

Cauliflower (360360; 360362), cut into smaller pieces Wholesale Yukon Gold Potatoes (361880), peeled, quartered Custom Culinary Gold Label Savory Roasted Vegetable Base (581480)

COST $7.31 SELL AT $ 2 3.0

POTENTIA L PROFIT* $15.69

Add everything to a pot of water. Simmer until tender. Drain water, reserving a cup. Place cauliflower and potatoes in a food processor. Pulse until starts to become smooth. Add seasonings as desired. Continue to puree until mixture is smooth. If you want a looser consistency, add reserved liquid. If you want a tighter consistency, add grated parmesan cheese. GRILLED VEGETABLES 2 each 1 each 3 each 2-3 oz

Cherry Tomatoes (362120; 362125), halved Paris Brothers Cervasi Roman Style Artichoke Hearts with Stems (601440), halved Paris Brothers Cervasi Cippolini Onions in Balsamic Vinegar (601450), halved Custom Culinary Whisk & Serve Demi-Glace Sauce Mix (501700), prepared

Grill vegetables. Add onions to demi-glace. To Plate: Plate cauliflower puree. Top with steak, artichokes, tomatoes and demi-glace mixed with onions. *Potential profits are based on average prices and serving sizes.

2015 ISSUE 05

1 I N G R E D I E N T • 3 WAYS

SOUTHWESTERN STRIP STEAK

WITH RASPBERRY JALAPENO GRILLED SWEET POTATOES & VEGGIES Strip steak topped with Southwest Butter and McCain Moore’s® Onion Tanglers® (964130). Served with grilled sweet potatoes topped with Raspberry Jalapeño Sauce and a side of mixed vegetables. SOUTHWEST BUTTER MAKES: 8 SERVINGS 1/2 lb 1 Tbsp 1-2 each 2 tsp

Butter C.H. Robinson Cilantro (360490) Roland Chipotle Peppers in Adobo Sauce (561180) McCormick Lawry’s Chili, Cumin & Garlic Seasoning (473231)

Mix ingredients together. Place on parchment paper and roll into a strip, shaping like a stick of butter. Place in cooler until firm. RASPBERRY JALAPENO SAUCE MAKES: 8 SERVINGS 1 cup 1/4 cup 2 Tbsp

Rich’s Allen Bag-EEZ Raspberry Filling (400430) Balsamic Vinegar Capital City Jalapeños (361280; 361238), small diced

BRIOCHE STEAK SANDWICH

Steak seasoned with McCormick Lawry’s® Roasted Garlic & Red Bell Pepper Seasoning (473241) then grilled, sliced and served with brie cheese, fresh spinach and Balsamic Mayo all on a toasted Rotella’s Brioche Bun (907250). Served with Lamb Weston Lamb’s Seasoned® Wedge Cut Potatoes (963000) and Mrs. Gerry’s Summer Fresh Pasta Salad (905142).

BALSAMIC MAYO MAKES: 8-10 SERVINGS 1 cup Ventura Classic Gourmet Real Mayonnaise (631381) 2 oz Balsamic Vinegar Mix ingredients together.

Mix ingredients together. 3 COST $ 4.0 .99 10 $ T A LL E S

L POTENTIA* IT F PRO $ 6.96

COST $7.91 2.00 SELL AT $ 2

L POTENTIA* IT PROF $14.09 6

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

HOT

DISH!

SPRING & SUMMER IDEAS PRODUCE | SALADS | SMALLWARES | CHEFWARE

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

SENIH OO R TL IDVI ISNHG!

Recipes for Spring & Summer available at: www.martinsnet.com/recipes SOUTHWESTERN CHICKEN SALAD

ROTISSERIE CHICKEN & APPLE SALAD

BRANDS YOU TRUST

PRODUCE & SALADS 380600

Produce

Lettuce Chopped LCR Iceberg

4/5 lb

360666

Produce

Lettuce Heritage/Spring Mix

1/3 lb

360430

Produce

Lettuce Restaurant Blend

4/5 lb

361170 380190

Produce Produce

Spinach Cleaned & Clipped Broccoli Slaw Shred Mix

4/2.5 lb 1/5 lb

370771 375400 375408 377618 360445 361013 630230

Produce Produce Produce Produce Produce Produce Ventura

12/each 1/19 lb 1/5 lb 8/1 lb 6/each 1/2 lb

630808 638218

Ventura Ventura

630830

Ventura

630780

Ventura

630628

Ventura

630040 630041 757301 412340 412465 412125 412045 412475 906260 520950 520951 462080 462030 903858 903851 953070 924410 905376 905708 348165 905142 905210 905260 905668

Ventura Ventura Groeb Farm Sugar Foods Sugar Foods Sugar Foods Sugar Foods Sugar Foods Ocean Spray Marquis Marquis Azar Azar UniPro UniPro Tyson Aqua Star Mrs. Gerry’s Mrs. Gerry’s Mrs. Gerry’s Mrs. Gerry’s Mrs. Gerry’s Mrs. Gerry’s Mrs. Gerry’s

Apple Granny Smith 80 Size Grapes Red Seedless Grapes Red Seedless Strawberries Clam Shell Celery Onions Green Classic Gourmet Reserve Dressing Western-Style French Classic Gourmet Reserve Dressing Honey Dijon Classic Gourmet Reserve Speciality Dressing Parmesan Peppercorn Classic Gourmet Reserve Specialty Dressing Mediterranean-Style Feta Classic Gourmet Reserve Specialty Dressing Creamy Raspberry Vinaigrette Classic Gourmet Reserve Specialty Dressing Balsamic Viniagrette Mayonnaise Extra Heavy Duty Mayonnaise Extra Heavy Duty Honey Pure Clover Fresh Gourmet Tri-Colored Tortilla Strips Fresh Gourmet Croutons Butter Garlic Fresh Gourmet Croutons Cheese & Garlic Fresh Gourmet Croutons Seasoned Cubed Fresh Gourmet Croutons Seasoned Homestyle Craisins Bacon Bits Pure Bacon Bits Pure Nut Walnut Pieces & Halves Sunflower Seeds Roasted & Salted Cheese Cheddar Fancy Fine Shredded Cheese Cheddar Fancy Fine Shredded Chicken Diced .5 in Cooked Low Sodium Natural Proportion Shrimp Peeled & Deveined 16-20 ct Raw Tail-Off Salad Chicken Salad Cole Slaw Steakhouse Salad Cucumber N Onion Salad Pasta Summer Fresh Salad Pasta Italiano Salad Pasta Taco Salad Potato Steakhouse

Iceberg Lettuce with Garnish Bags of Carrots and Red Cabbage.

50/50 Blend of Green and Red Lettuces: Lollo Bionda, Tango Verde, Baby Green Leaf, Sweet Green Fuse, Red Batavia, Lola Rosa and Baby Red Leaf. 65% Chopped Iceberg, 25% Chopped Romaine, 5% Shredded Red Cabbage and 5% Shredded Carrots.

4.5 lb Shredded Broccoli and .5 lb Shredded Carrots.

TECHNOLOGY YOU EXPECT

4/1 gal 4/1 gal 2/1 gal 2/1 gal 2/1 gal 2/1 gal 4/1 gal 1/1 gal 1/5 lb 10/1 lb 4/2.5 lb 4/2.5 lb 4/2.5 lb 4/2.5 lb 1/10 lb 6/1 lb 1/1 lb 3/2 lb 1/10 lb 4/5 lb 1/5 lb 2/5 lb 5/2 lb 2/5 lb 2/4 lb 2/5 lb 2/5 lb 2/5 lb 2/5 lb 2/5 lb

SERVICE YOU DESERVE

HOT DISH!

SMALLWARES 90483083

Jaccard

Slicer Mandolin

1/each

$65.72

90564172

Jaccard

Slicer Hand Adjustable

1/each

$7.76

90483086

Jaccard

Peeler Vegetable

1/each

$4.17

211846

Carlisle

Spoon Salad Solid Beige 8 In

1/.5 oz

$1.62

285491

Carlisle

Spoon Salad Solid Black 10 In

1/.75 oz

$1.75

255023

Carlisle

Spoon Salad Solid Black 8 In

1/.5 oz

$1.62

255021

Carlisle

Tong Salad Black

1/9 In

$2.30

213170

Carlisle

Tong Salad Brown

1/9 In

$2.50

210480

Cambro

Crock Reddish Brown With Lid

1/1.5 qt

$5.96

210490

Cambro

Crock Reddish Brown With Lid

1/1.2 qt

$4.92

210500

Cambro

Crock Reddish Brown With Lid

1/2.7 qt

$6.71

221480

Vollrath

Cylinder Silverware White

1/each

$2.38

280330

Vollrath

Rack Cylinder Half Size

1/each

$38.21

283325

Vollrath

Flatware Basket 8 Compartment

1/each

$23.05

221430

Vollrath

Bin Silverware Grey 4 Compartment

1/each

$12.08

287114

Vollrath

Flatware Soak System

1/each

$39.53

255006

Tablecraft

Box Tote Gray

1/21X15x5

$6.33

255007

Tablecraft

Box Tote Gray

1/21X15x7

$7.32

90395880

San Jamar

Caddy Scoop Saf-T-Ice Blue

1/each

$29.46

90515534

San Jamar

Cooling Unit Rapid (New Style)

1/64 oz

$32.09

90516304

San Jamar

Cooling Unit Rapid (New Style)

1/128 oz

$42.33

222510

San Jamar

Pail Green Soaping 6 qt

1/6 qt

$4.82

222500

San Jamar

Pail Red Sanitizing 6 qt

1/6 qt

$4.82

270722

San Jamar

Apron Bib White Pen Pocket

1/34X34

$4.76

270774

San Jamar

Apron Waist 3 Pocket Black

1/12X24

$6.58

270771

San Jamar

Towel Bar Terry Ribbed

12/16X19

$10.08

270165

Detex

Towel Bar Terry Non-Ribbed

12/15X20

$11.33

90482580

Traex

Chiller Wand

1/2 lt

$24.28

90482581

Vollrath

Chiller Wand

1/4 lt

$33.46

90380223

Tablecraft

Dispenser Beverage Black

1/3 gal

$33.46

2 cups Kemps Plain Yogurt (341960)

90380222

Tablecraft

Dispenser Beverage Yellow

1/3 gal

$30.69

1/4 cup Orange Juice

027180

Rubbermaid

Scoop Plastic Utility Clear

1/32 oz

$9.86

027190

Rubbermaid

Scoop Plastic Utility Clear

1/64 oz

$10.94

251040

Cambro

Label Dissolvable 2X3 100/Roll

1/each

$11.88

251050

Cambro

Label Dissolvable 2X3 250/Roll

1/each

$18.00

90378916

Griddle Kit Quick Clean #710

1/each

$68.29

BLACKENED SHRIMP SALAD WITH BLUEBERRY YOGURT DRESSING INGREDIENTS 2 oz C.H. Robinson Taylor Farms Heritage Blend Lettuce (360676) 5-6 each Aqua Star Raw Peeled & Deveined Tail-Off Shrimp – 16-20 ct (924410), seasoned, cooked As needed McCormick Cajun Seasoning (472171) 1 oz Sugared Walnuts 1/2 oz Blueberries 2 oz Blueberry Yogurt Dressing BLUEBERRY YOGURT DRESSING 1 – 1-1/2 cups Blueberries

1/4 cup Sugar 1/4 cup Honey 2 tsp Wholesale Ginger (391014), minced Combine all ingredients in a blender or food processor. Blend until smooth.

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

SENIH OO R TL IDVI ISNHG!

CHEFWARE by CHEF’S HATS

H400WH • $5.59

H057 • $9.07

H060BK • $10.97

H008-R • $9.20

H020BK • $9.20

H036WH • $9.56

CHEF’S JACKETS

J134MT-L • $25.82

J134SP-L • $25.82

COOK’S SHIRTS

TS001-XL • $12.00

J134TM-L • $25.82

J100-L • $17.55

J008GN-L • $52.97

CHEF’S PANTS

TS002-XL • $12.00

P020HT-L • $21.26

P020BK-L • $22.61

P040WS-L • $28.12

BIB APRONS

619BA-BK • $15.34

619BA-WS • $15.36

612BAFH-RD • $9.96

Contact Your Martin Bros. Representative Directly To Order Chefware.

Teaching Tips for Adults:

SENIOR LIVING

Things To Know About Adult Learners

Erika Kramer, Healthcare Market Developer

e can learn a lot from the adults around us, and those around us enjoy learning new things in return, as well. When trying to learn something new yourself or when trying to lead a seminar or teach a class to your staff or residents, remember the following eight points about adult learners.

2 3 4

Adults have years of experience and a wealth of knowledge. So, use them as resources for yourself and others. Use open-ended questions to draw out knowledge and experiences, and try to engage in dialogue. Adults have established values, beliefs and opinions. Begin with an agenda, and no matter where you’re sitting, look for opportunities to provide and receive input. Figure out what people would like to know about the topic. Recall what is already known that relates. Adults expect to be treated as adults. Use everyone’s time effectively. Avoid jargon, and don’t “talk down” to participants. Treat questions and comments with respect, and don’t expect everyone to agree. Remember that debate can be a great method of learning. Adults need to feel self-directed. Build an educational plan around needs. Expect that learners will want more than one medium for learning and will want control over the learning pace and start/stop times.

5 6 7 8

Adults often have a problem-centered approach to learning. Figure out how new knowledge or skills can be applied to current problems or situations. Find case studies and stories, and consider breaking up into problem-solving groups. Adults vary in learning styles. Use a variety of teaching materials and methods to take into account differences in style, time, types and pace of learning. Adult learners often have anxiety regarding learning. Learning best takes place in an atmosphere that is nonthreatening and in which different styles are recognized. Adult learners need to use a maximum number of senses. Adults retain new knowledge in relation to the following modes: 10% of what they read, 20% of what they hear, 30% of what they see, 50% of what they see and hear, 70% of what they say and 90% of what they do.

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

SCHEDULE: 9:30am Registration 10:00am Basics to Brilliance 12:00pm Food, Idea & Product Showcase

6/3 Madison, WI | 6/4 Neenah, WI

Find more information and register at:

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

FREE TO ATTEND • CEUs AVAILABLE

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

Growth of Vegetarian Menu Options

Mary Sell, MPA, RDN, LD Martin Bros. Menu Services Manager

in Foodservice

WHY VEGETARIAN?

The wants and needs of our population continue to diversify. Many establishments are finding that this diversification means there is a need to diversify their menu. One of the ways to diversify is to include vegetarian options. Even for senior living establishments, offering such customer preferences is a necessity in order to continue to remain a relevant and marketable dining program.

GENERAL TYPES OF VEGETARIAN DIETS

COMMON VEGETARIAN INGREDIENTS & FOODS

VEGAN: Also known as strict vegetarian. Diet

LEGUMES: Includes beans, lentils, peas and peanuts.

excludes all animal products including meat, poultry, fish, eggs, milk, cheese and products derived from animals such as honey or gelatin.

LACTOVEGETARIAN: Diet excludes meat,

poultry, fish and eggs but allows dairy products.

SOYBEAN: Legume used to make a number

of vegetarian and vegan substitutions for meat, dairy and eggs.

SOYMILK: Milk-like product made from soybeans.

TEMPEH: Replacement for meat made from LACTO-OVOVEGETARIAN: Diet excludes meat, fermented soybeans.

poultry and fish but allows eggs and dairy.

FLEXITARIAN: Diet is considered semi-vegetarian

with a focus on consumption of vegetarian food with occasional meat, poultry or fish consumption.

TEXTURED VEGETABLE PROTEIN (TVP): Commonly used as a substitute for ground beef. Derived from soy flour.

TOFU: Replacement for meat, eggs and cheese made

from curdled soymilk and pressed into blocks.

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

VEGETARIAN MENU TIPS • Know what types of vegetarians your clients are. If you don’t have anyone requesting a strict vegetarian diet, you might start by offering a flexitarian diet to allow for more entrée options. • Ask your vegetarian clients what foods they enjoy, and collect their favorite vegetarian recipes. • Find key vegetarian ingredients and products you want to serve. • Train staff on how to identify ingredients that would indicate if an item is vegetarian or not. • Be creative with salad, soup, pasta and sandwich menus that feature vegetarian options. • Identify vegetarian options on your menu with a symbol such as a “V” to make it easy for diners to identify. • You might start your vegetarian options on a smaller scale by offering Meatless Mondays with vegetarian options available at all Monday meals.

VEGETARIAN RECIPES QUINOA WITH ROASTED VEGGIES

(SimplyMenus Recipe #18499) Servings: 50 1-1/2 gal 25 cup 1 lb 2 lb 2 lb 1 lb 1 cup 1/2 cup 1 Tbsp 1 cup

Vegetable Stock Roland White Quinoa (601400) Bix Diced Yellow Onion (380718) Capital City Yellow Squash (361456), diced Capital City Zucchini Squash (361451), diced Capital City Red Pepper (361251; 361250), diced Wholesale Minced Garlic (391020) Olive Oil McCormick Ground Thyme (472671) C.H. Robinson Parsley (361160), chopped

Bring vegetable stock to a boil; add quinoa; boil until done (will not take long); drain. Lay all of the vegetables and garlic out on a sheet tray; coat with olive oil; season with thyme (and salt and pepper); roast at 375°F until corners of vegetables start to brown and everything softens. Mix roasted vegetables into quinoa; season with parsley (and salt and pepper).

SPICY TOFU ROLLS

2 Tbsp 2 Tbsp 3 Tbsp 3 lb

Wholesale Tofu (348395), cubed Monterey Sliced Mushrooms (380680; 360970) French’s Frank’s® RedHot® Sriracha Chili Sauce (561710) Wholesale Minced Garlic (391020) McCormick Curry Powder (472911) ConAgra La Choy® Soy Sauce (560980) Cabbage, leaves, steamed

Morningstar Farms® Garden Veggie Patties™ (914520 – 48/3.5 oz) Wholesale Tofu – Firm (348395 – 12/14 oz) Tofurky® Beer Bratwurst (353424 – 5/14 oz)

White Quinoa – Pre-Washed (601400 – 1/25 lb) Roland Tri-Color Quinoa – Pre-Washed (601430 – 2/5 lb)

Culinary Select™ Shelled Edamame (963270 – 6/2.5 lb) Culinary Select™ Edamame Succotash (90501774 – 6/2.5 lb)

Bean Pot® Vegetarian Baked Beans (600228 – 6/#10)

(SimplyMenus Recipe #18495) Servings: 24 42 oz 1 lb 1/2 cup

VEGETARIAN ITEMS

Santiago® Vegetarian Refried Beans Whole Beans (600020 – 6/30 oz) Seasoned (600130 – 6/28.1 oz) Smart Servings™ Low Sodium (600260 – 6/26.25 oz)

TrueSoups® & Chef Francisco® Vegetarian Soups Lentil (940020 – 4/8 lb) Vegetable (940030 – 4/8 lb) Chili (945660 – 4/8 lb) Southwest Style Black Bean (921670 – 4/4 lb) Roasted Tomato & Red Pepper Bisque (940150 – 4/4 lb)

Combine sriracha, garlic, curry and soy sauce. Mix cubed tofu, mushrooms and sriracha mixture. Fill steamed cabbage leaves with combined mixture; roll like a burrito. Place in pans; steam.

Minh® Mini Vegetarian Egg Roll (949230 – 200/.85 oz)

Almond Breeze® Almond Milk Unsweetened Original (908100 – 12/32 oz) Vanilla (90479669 – 12/32 oz) Unsweetened Vanilla (90545015 – 8/64 oz) Unsweetened Original (90571396 – 12/11 oz)

2015 ISSUE 05

SCHOOLS

END OF THE SCHOOL YEAR

TIPS & MENU IDEAS Renee Greiner, RD, LD Martin Bros. Marketing Dietitian

Here are some tips and menu ideas to consider as the school year winds down and you look forward to a smooth transition into summer break and the 2015-16 school year. Thanks to Ann Brotherson, a Food Program Consultant with the Iowa Association for Educational Purchasing (IAEP), for collaborating with us to provide several of these great tips

TIPS

MENU IDEAS

• Incorporate remaining inventory into menus.

• Use General Mills Yoplait® ParfaitPro® Low Fat Vanilla (904760) or Strawberry (904750) Yogurt to create parfaits or a parfait bar and use up your cereal and fruits at the same time.

• Add a few cook’s choice days to use up inventory. • Take into account the influx of end-ofyear field trips and picnic lunches to plan sack lunches that can use up inventory. • Give different classrooms items left on hand for snacks. • Discount a la carte chips, etc. that will be outdated by the next school year. • The last day of the school year, put whatever supplies you can in the freezer to save for the next year.

• Rich’s Whole Grain Rich Oven Fired Flatbread (906630) and Catallia S.M.A.R.T. 100% Whole Wheat Pressed Flour Tortillas (951880) are great, versatile items to have on hand to help use up your inventory of meats, cheeses and more. • Grab and go products come in handy for end-of-year field trips and picnic lunches. Some ideas are: - Rich’s Ultimate Breakfast Round® (UBR®) (992478)

• If you participate in Net Off Invoice (NOI), be sure to use up all of your available dollars before summer.

- General Mills Pillsbury™ Mini Bagels with Creamy Cheese – Cinnamon (963990), Strawberry (964000)

• Try to keep orders to only menu items needed for service.

- Ruffles® Oven Baked Cheddar & Sour Cream Chips (609740)

• Check up on equipment and supplies to see what needs to be serviced, replaced or restocked, including large equipment, small wares and chemicals, to help make for a smooth start to the 2015-16 school year.

- Best Maid Smart Grains 51 Individually Wrapped Cookies – 1 oz Chocolate Chip (952450), 1 oz Chocolate Chip with M&M’s (952460), 1.75 oz Chocolate Chip (952880), 1.75 oz Chocolate Chip with M&M’s (952890)

KEEP IN MIND POPULAR SCHOOL ITEMS

Whole Grain Mini Pancakes (979580 – 24/45 ct)

Whole Grain Bagel – Individually Wrapped (996990 – 72/2 oz)

Whole Grain Cinnamon Raisin Bagel (979660 – 12/6 ct/2 oz)

Whole Grain Soft Pretzels (997090 – 50/5 oz) Whole Grain Reduced Fat Double Chocolate Cookie Dough (979410 – 384/1 oz) Whole Grain Reduced Fat Oatmeal Cookie Dough (979420 – 384/1 oz) Whole Grain Reduced Fat Candy Cookie Dough (979750 – 192/1.85 oz)

Smart Grains Baked Chocolate Chip Cookie (952440 – 48/1.5 oz)

Whole Grain Chicken Pepperoni-Filled Tortillas/Pizza Crispitos – Fully Cooked (999818 – 72/2.71 oz)

EQUI PM ENTA N D SUPPL I ES

TAKING IT TO GO! Scott Fadden, Martin Bros. Operations Consultant & Corporate Chef

hile takeout is hardly a new trend, it seems to be trending hotter than ever right now. More than 60 percent of all foodservice traffic today involves off-premise meals in some way.1 While we used to think of to-go foods as sandwiches, pizza, chicken or Chinese, it’s everything and anything today. Consumers’ busy lifestyles coupled with recent innovations such as curbside pickup and improved carryout packaging have made takeout one of the fastest-growing areas in the industry.

HERE ARE SOME THINGS TO KEEP IN MIND TO HELP YOU HAVE A SUCCESSFUL TO-GO PROGRAM: • Remember that trying to save pennies on packaging can cost you repeat to-go customers. You can have the best food around, but if you put it in the wrong packaging, that great food starts to lose its appeal. A few cents can help keep your great food tasting and looking great, and it may even earn you more business. • Make sure you have the right packaging for your establishment and your food. Foil containers with decent lids may work best for your restaurant, but they are never acceptable in the retail grab and go arena, for instance. • Retail packaging should fit extra tight. Several different customers may be picking this food up to check it out. You want the food, in this case especially, to stay put. • Think about whether or not you need microwave-safe packaging. There are many options out there today to make microwave-ready a great feature for your to-go program. • If you need the color of your food to pop, garnishes can work just as well for to-go as they do for sit-down plate presentations. • Branding is big! Remember that if someone is bringing lunch to the workplace, that person’s coworkers see it, too. Your packaging can be a billboard to attract the perfect potential customers. • We see food trends come and go all the time. New packaging options and trends are just as important to pay attention to. • Remember to market your to-go business. Those dining in your establishment are a perfect audience. They probably already love your food, so let them know they can easily have it to go, too. 1 NPD Crest, Sept., 2013

2015 ISSUE 05

EQUI PM ENTA N D SUPPL I ES

TO GO DISPOSABLES Georgia-Pacific Dixie® Heavyweight Wrapped Cutlery Kit (853550 – 1/250 ct)

Pactiv SmartLock® Hinged Lid White 3-Compartment Foam Container – 8 in (856855 – 1/150 ct)

JRMI Wrapped Cutlery Kit with Napkin, Salt & Pepper

Pactiv Delitainer ® Microwaveable Clear Plastic Container with Lid – 8 oz (853045

(857648 – 1/250 ct)

WinCup White Foam Container – 6 oz (852755 – 25/40 ct) WinCup White Foam Container – 8 oz (852813 – 20/50 ct) WinCup White Foam Squat Container – 8 oz (852818 – 20/25 ct) Solo FlexStyle® Symphony ® Container with Lid – 8 oz (856998 – 10/25 ct)

Pactiv EarthChoice® Container – 12 oz (850950 – 20/25 ct) Pactiv EarthChoice® Microwaveable Hinged Lid Container – 9 in (856810 – 1/150 ct) Pactiv EarthChoice® Microwaveable Black Plastic Bowl with Clear Plastic Lid – 9 in (354919 – 1/150 ct) Pactiv SmartLock® Black Plastic Tray with Clear Dome Lid – 12 in (821960 – 1/25 ct) Pactiv SmartLock Hinged Lid Black Vented Foam Container – 9 in (856655 – 1/150 ct) ®

– 5/48 ct)

Pactiv Delitainer ® Microwaveable Clear Plastic Container with Lid – 16 oz

Grab & go tips & trends! http://blog.martinsnet.com/ food-packaging-to-drive-sales Ideas to drive to-go options!

(853085 – 6/40 ct)

Pactiv Hexware™ Black Plastic Container with Clear Hinged Lid – 9 in (853978 – 1/110 ct) Pactiv MealMaster ® Microwaveable Black Plastic Container – 16 oz (854040 – 1/250 ct) Pactiv ClearView™ SmartLock® Hinged Lid Plastic Container – 8 in (857058 – 2/100 ct) Pactiv ClearView™ SmartLock® Hinged Lid Plastic Hoagie Container – 7.5 in (857178 – 2/125 ct)

Pactiv White Foam 5-Compartment Tray – 8x10 in (856948 – 4/125 ct)

Duro Bag Brown Paper Sack with Handle – 14x10x15 in (343361 – 1/200 ct)

Top 5 Janitorial Supplies 1. Stainless Steel Cleaner TMA Stainless Steel Cleaner (013618 – 6/17 oz) Earth Friendly Stainless Steel Cleaner & Polish (029630 – 12/32 oz) Martin Bros. Stainless Steel Wipes (017220 – 6/40 ct) 2. Grill & Oven Cleaner TMA Clinging Grill & Oven Cleaner (170448 – 6/1 qt) Multi-Clean Clinging Grill & Oven Cleaner (091230 – 4/1 gal) 3. Hydrogen Peroxide Cleaner Multi-Clean X-Ray Peroxide Cleaner (011130 – 12/1 qt) Clorox Helathcare® Hydrogen Peroxide Cleaner Disinfectant (019950 – 9/32 oz)

Takeout Soup Takes Off

Promoting soup to go can help sales grow! Visit www.heinzfoodservice.com for more information!

TOP MEDICAL SUPPLY PRODUCTS 1. First Aid Kit for 25 People (874800 – 1/each)

Use with Multi-Task System (908952 – 4/2 liter) ®

Clorox Urine Remover (019980 – 9/32 oz) 5. Cleanup Kit for Norovirus & Other Bloodborne Pathogens

2. Band-Aid Sheer Strips 3. Triple Antibiotic Ointment (874681 – 1/1 oz; 874500 – 144/1 gram)

4. Ibuprofen Tablets – 200 mg (874710 – 1/100 ct)

5. Acetaminophen Tablets – 325 mg (874461 – 1/100 ct)

We also stock products for Nursing! Ask your Martin Bros. representative for more information.

(873668 – 1/100 ct)

4. Odor-Eliminating Cleaners Multi-Clean Magico Deodorizing Cleaner (011270 – 4/1 gal) Multi-Clean Magico Deodorizing Cleaner Dilution Control

(016500 – 1/each)

More To-Go Tips & Trends

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

Nutrition

Restaurant

C-Store

School

Healthcare Medical

June Creating an Engaged Team 10 Christy Edwards, RDN Christine Link, MBA, RDN

6 Cover Your Assessment

Lorie Butler, RD, Nutrition Care Systems 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.

1:30 PM - 2:30 PM Do you know how to “engage” your team? An engaged team has higher job satisfaction, increased results and less turnover. In this webinar, you will discover practical approaches to getting your team on board!

WEBINARS

May CYA:

Healthcare

EDUCATION & PRODUCT SHOWCASE

For restaurant and healthcare segments.

Madison, WI

Jun

Neenah, WI

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.

Martha Kelso, RN, HBOT, COO, MWS, Mobile Wound Solutions, LLC

Aug. 4th – Osceola, IA Sep. 12th – Waterloo, IA Oct. 28th – Iowa City, IA

Making a Difference – Best Practices in Dementia Care

2015 Wound Symposium – Build a Skin Care Program! Jun

Jun

Ankeny, IA

Mason City, IA

Teepa Snow, MS, Positive Approach, LLC July

Omaha, NE

July

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

www.martinsnet.com/events

Cedar Falls, IA

July

Cedar Falls, IA

July

Columbia, MO

EVENTS

Jun

FOOD SAFETY TRAINING

#MBMustHaves PAGE 2

PAGE 3

PAGE 5

Farmland DURoC Center Cut Boneless Pork Loin (934030)

Fish Guys Fresh Alaskan Halibut Fillets (368450)

Ken’s Sweet Baby Ray’s Barbecue Sauce (560510)

Greater Omaha Choice Strip Loin

PAGE 5

PAGE 6

Fresh Cauliflower (360360; 360362)

Custom Culinary Gold Label Savory Roasted Vegetable Base (581480)

Custom Culinary Whisk & Serve Demi-Glace Sauce Mix (501700)

Rotella’s Brioche Bun

PAGE 6

PAGE 13

PAGE 16

Roland Chipotle Peppers in Adobo Sauce

Roland White Quinoa

French’s Frank’s® RedHot® Sriracha Chili Sauce (561710)

Pactiv EarthChoice® Microwaveable Hinged Lid Container - 9 in(856810)

(601400)

(932820)

(907250)

(561180)