Dish! - 2015 Issue 7 by Martin Bros.

blog.martinsnet.com

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2015 • ISSUE 7

Food Fun in the Sun!

Quick-Service Concepts for Schools | P 6

Food Safety Equipment & Supplies Features | P 15

THE BRANDS YOU TRUST FOR NEW IDEAS

Tried-and-true meets new! Hi! My name is

te Choc ola te with de lli® a ir Choc ola h G with e Made Gana c h te (9 07 79 0) la o c o h C

SPECIAL REBATE OFFER!

Save up to $100! Individual Bundt Cakes 24 ct.

Lattice Chips Crispy Business.

New Products Offer For more coupon information, go to www.MartinsMart.com.

Offer valid through 8/31/15

NEW

Vanilla Bean with Raspberry (907800)

Chocolate Pecan with Salted Caramel (907820)

House Cuts® Lattice Chips (953270 – 5/5lb)

84%

Fresh chips were found on 84% more menus in 2014 than in 2005*

> New and unique > All natural: potato, oil & sea salt > Quicker cook time > Higher yield chip * Datassential MenuTrends, 2014 U.S. Chains and Independents

THE BRANDS YOU TRUST FOR UNIQUE ITEMS

Boston Crème with Chocolate (907810)

MARTIN BROS. DISTRIBUTING Super Summer Sendoff It’s that time of year where summer is at its peak, yet we’re also on our way to winding it down. It’s fair season, and it’s also time to get ready for back to school. Take a look at some great ideas for some fun late-summer LTOs as well as some thoughts for revamping your kids’ menu during this time when our focus is getting back to the books. Also, check out the articles on hygiene tips tips,and proper proper glove use foruse glove food forsafety, food safety, three three awesome awesome osso buco osso recipes buco recipes and more! and more! So getSo ready get ready for a smashing for a end to summer! smashing end to summer!

CULINARY CONCEPTS Summer & Kids’ Fare

EXECUTIVE VICE PRESIDENT Diane Chandler

MARKETING MANAGER Angie Dark

Summer & Kids’ Fare

VENDOR MARKETING COORDINATOR Krystle Kettman

SCHOOLS

HOT DISH!

MANAGING EDITOR

DIRECTOR OF MERCHANDISING Jennifer Meinders

CULINARY CONCEPTS

Krystle Kettman

Quick-Service Concepts

Osso Buco 3 Ways

New & Seasonal Favorites

1 INGREDIENT 3 WAYS

MEDICAL SUPPLIES SPECIALISTS Tim Glenn, Deb Elings, Becky Eighmey

HEALTH & WELLNESS

SENIOR LIVING

EQUIPMENT & SUPPLIES

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

Farmland Pork Osso Buco

Hygiene Tips

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

5 Hygiene Tips

Dessert Cart Concept

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, Chase Murphy, Allyn Slack, Bill Pendry PHOTOGRAPHY Rob Swiatly

Lid & Glove Use for Food Safety

INTERACTIVE DESIGN SPECIALIST Bill Pendry

Food Safety Topics

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

CULINARY CONCEPTS

! N O S A E S IT ’ S FAI R

DEEP-FRIED RIBS | SHAREABLE APPETIZER

COST $5.50 SELL AT $14. 00

St. Louis Style Pork Ribs – Fully Cooked Fire Braised™ (997850 – 12/2 lb ave) Austin Blues® Pecanwood Smoked (928580 – 12/1.75 lb ave)

POTENTIAL PROFIT* $ 8.50

DEEP-FRIED RIBS

BRATS

INSTRUCTIONS

1. 2.

For ribs, cut each rack into single bones. For brat, use a skewer. Use 3 pans or bowls. Place flour in first bowl, Kerry Golden Dipt® buttermilk pre-dip (415010) in second and pretzel breading (400540) in third. 3. Dip each rib or brat into flour, then pre-dip and then pretzel breading. 4. Place breaded items on a parchment-lined baking pan. Can be held in cooler for up to a day. 5. Deep fry for 1-1/2 – 3 minutes, until warmed and/or cooked through.

DEEP-FRIED BRAT ON A STICK Hillshire Farm® Bratwurst, 5x1, 6 in – Fully Cooked (916490 – 2/6 lb)

COST $1.36 SELL AT $5.0 0

POTENTIAL PROFIT* $ 3.64

(560078 - 16/13oz)

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

CULINARY CONCEPTS

FUN FRUIT ON A STICK MAIN INGREDIENTS

Granny Smith Apples (370771 – 12 ct; 370720 – 88 ct; 370750 – 100-113 ct) Wholesale Dole Bananas (375240 – 10 lb) Wholesale Pineapple (377430 – 6-7 ct) Tampa Maid Dipt’n Dusted® Apple Slices (927520 – 6/2 lb) Tampa Maid Dipt’n Dusted® Banana Slices (90612958 – 6/2 lb) Tampa Maid Dipt’n Dusted® Coconut Breaded Pineapple Bites (90590928 – 6/2 lb)

COST $2.68 SELL AT $7.0 0

POTENTIAL PROFIT* $ 5.12

ULTIMATE BANANA SPLIT Featuring 3 scoops Vanilla Ice Cream (990050 – 3 gal), 1/2 banana and 6 Dipt’n Dusted® fruit pieces.

COST $2.87 SELL AT $7.9 9

POTENTIAL PROFIT* $ 5.12 2015 ISSUE 07 *Potential profits are based on average prices and serving sizes.

CULINARY CONCEPTS

ROASTED PARMESAN PEPPERCORN FRIES YIELD: 20 | 2 OZ PORTIONS FRIES Regular Cut – 3/8 in Private Reserve® (960620 - 6/5 lb) Yukon Selects® Gold (963670 - 6/4.5 lb) Lamb’s Seasoned® (960950 - 6/5 lb)

BBQ BACON RANCH MONTEREY JACK CHEESE STICKS YIELD: 16 | 2 OZ PORTIONS 1 cup

2 cups 1 cup 1/2 cup

Ventura Smokehouse 220™ Sweet & Spicy Barbecue Sauce (631800) Ventura Classic Gourmet Bistro Buttermilk Ranch Dressing (638230) Farmland Bacon Ends & Pieces (914010) C.H. Robinson Produce Green Onions (361010), diced

Mix ingredients together.

Brew City® Beer Battered Monterey Jack Cheese Sticks (941030 - 6/3 lb)

3 cups

Ventura Classic Gourmet Select Extra Heavy Mayonnaise (631390) 1-1/2 cups Kemps Sour Cream (900540; 900548) 1/2 cup Grated Parmesan Cheese 3 Tbsp Custom Culinary Master’s Touch Roasted Garlic Flavor Concentrate (500041) 1 Tbsp McCormick Black Pepper

Mix ingredients together. It will be thick and can be used as a sandwich spread, or use cream to thin for more of a dipping sauce. Optional: Garnish with chopped bacon and parsley.

KIDS’ FARE

CULINARY CONCEPTS

TIME FOR HEALTHY KIDS’ MENU CREATION! The trend with kids’ menus continues to be incorporating a mix of favorites like corn dogs and macaroni and cheese along with healthy options like grilled chicken. Here are two ideas on the healthy side to get you thinking about recreating your kids’ menu section to kick off the back-to-school season.

(943120 - 4/4 lb)

TURKEY ON AN ANGEL BUN WITH APPLESAUCE & CHICKEN NOODLE SOUP (570160 - 8/46 oz)

1 each – Rich’s Angel Bun (964580 – 168/2.5 oz) 2 oz – Michigan Gold Legacy Skin-On Turkey Breast – Fully Cooked (978770 – 4/4.5-5 lb) 1/2 oz – Lettuce (360668 – 6 ct; 360621 – 12 ct; 360620 – 24 ct)

berries n a cr ed ri d g n si u by n Make it fu orange n ri a d n a m a d n a es ey e to mak segment for a smile!

ITALIAN GRILLED CHICKEN PLATE

4 oz – Marzetti Whole Wheat Rotini (984410 – 4/3 lb) 1/2 cup – Heinz Escalon Allegro™ Tuscan Tomato & Herb Pasta Sauce (551660 – 6/#10) 1 each – Perdue Harvestland® Boneless Skinless Chicken Breast Filet (977810 – 40/4 oz) 1 slice – Baker Boy Garlic Toast (989150 – 125/1.8 oz) 4 oz – Norpac Flav-R-Pac American Harvest™ Country Trio (962448 – 6/4 lb)

KIDS’ MENU CREATOR

TECHNOLOGY YOU EXPECT

Follow easy, step-by-step instructions to create a fun kids’ menu with activities…in just minutes…for FREE! 1. Choose two activities to feature. 2. Enter up to seven menu items. 3. Enter your restaurant information. 4. Print.

TRY IT TODAY AT MartinsMart.com!

Q. S. R.

SCHOOLS

4TIPS

FOR QUICK SERVICE CONCEPTS

INCREASE SALES IN SCHOOL FOODSERICE FOR 2015-2016

rom pizza to burgers to drinks and snacks, most kids think Quick Service Restaurants (QSRs) are the gold standard for food that is both tasty and fun. Taking a cue from these popular venues, several school districts have been inspired to make small to significant changes in their operations and have seen increased cafeteria participation. In 2009-2010, for example, the two high schools in the Downey Unified School District in California underwent a full-scale remodel to reflect QSRs. Students were engaged to pick themes, music videos, décor and more for the cafeterias, which now have booths and high tables, a counter area and a food court with different options such as chicken, pizza, barbeque and a “fresh express” to replicate popular restaurants and malls that students already know and like.

1 2

After the remodel, participation increased by 35 percent. The Culver City Unified School District in Culver City, California also remodeled its central kitchen and cafeteria, which serves the high school and middle school, about 10 years ago. It added “speed lines” for fast service as well as dedicated stations for Asian bowls and homemade pizza, two of the most popular items. More recently, Julie Garcia, director of food service for the district, had an “a-ha” moment at Starbucks when purchasing a protein pack. She thought that protein packs would be a great vegetarian option for kids, so the district started putting together protein packs that consist of yogurt, fruit, string cheese, a muffin or graham cracker and carrots. Some kids now purchase a protein pack every single day.

TIPS FOR BRINGING QSR CONCEPTS INTO THE SCHOOL CAFETERIA: Offer a “combo meal” deal that brings together several fun, tasty items that students enjoy. Use signage including menu boards to draw attention and give the feel of a QSR or food court.

3 4

Engage culinary skills to make something new that reflects a quick-service dining favorite. Provide samples and ask students if they’d order it on a regular menu to get input and increased enthusiasm.

Martin Bros. offers downloadable “month-ata-glance” menu designs that allow you to type your monthly menu into a colorful, seasonallydesigned template that you can then print and post for your students and staff.

Krave® S’Mores Cereal Pouch (422240 - 96/1 oz)

Pop-Tart™ Frosted Fudge - 1 ct (415460 - 120/1.76 oz)

Pop-Tart™ Frosted Fudge - 2 ct (415470 - 72/3.52 oz)

Eggo® Bites® Blueberry Mini Pancakes (928670 - 72/3.03 oz) Eggo® Bites® Chocolate Chip Mini French Toast (928680 - 72/3.03 oz)

Yoplait® SmoothiePro™ Mixed Berry (907850 - 6/60 oz) Yoplait® SmoothiePro™ Tropical

Use packaging in a fun and innovative way to reflect QSR packaging trends.

(907860 - 6/60 oz)

MENU TEMPLATES & SIGNAGE

NEW 2015-2016 SCHOOL ITEMS

Bring your foodservice to life! Martin Bros. has the ability to work with you to design branded programs and custom imaging that compliments your school’s atmosphere and dining options. These marketing tools create a colorful, inviting environment that meets the demands of today’s learners!

Ask your Martin Bros. representative for more information on menu templates, signage and other Martin Bros. tools, services and resources.

Nature Valley™ Cinnamon Crisps (422230 - 120/1.2 oz)

Nature Valley™ Chocolate Chip Crisps (422250 - 120/1.2 oz)

Cinnamon Chex™ Bowlpak Cereal (422960 - 96/1 oz)

Chocolate Chex™ Cereal (422970 - 4/49 oz)

SENIOR LIVING

New & Seasonal Favorites

3 1, 2

HOT NEW ITEMS 1. High Liner Shrimpanadas™ Shrimp & Mango Salsa Empanadas (928530) 2. High Liner Shrimpanadas™ Shrimp & Chipotle Pepper Empanadas (928540) 3. Riverside Trivers’ ™ Half Naked™Jalapeño Hotties (907750)

4. Riverside Saz’s™ Mozzarella Wraps (907740) 5. High Liner Fish N’ Chips Cod Strips (928520)

SENIH OO R TL IDVI ISNHG!

SOUP, PASTA & APPS

Ravioli Shrimp, Scallop & Lobster

907270

Campbell’s

Soup Wicked Thai Style Chicken & Rice Reserve

4/4 lb

907280

Campbell’s

Soup Korean Style BBQ Beef Reserve

4/4 lb

907600

Louisa

Ravioli Smoked Mozzarella With Prosciutto

1/110 ct

907610

Louisa

Ravioli Shrimp, Scallop & Lobster

1/90 ct

907620

Louisa

Ravioli Spinach & Cheese With Pepper Dough Mezzaluna

1/155 ct

907740

Riverside

Wrap Mozzarella Saz’s™

4/4 lb

907750

Riverside

Cheese Breaded Half Naked ™ Jalapeño Hotties Trivers’ ™

4/2.5 lb

(907610)

Pork Shoulder Roasted Seared

(928550 , 928560 )

928500

Burke

Sausage Breakfast Maple Crumble

2/5 lb

928510

Burke

Sausage Breakfast Spicy 28/oz

2/5 lb

928650

Burke

Chicken Sausage Parmesan & Sun-Dried Tomato 15/oz

2/5 lb

928620

Farmland

Pork Shoulder Roasted Seared

2/5 lb

928590

Hormel

Pork Shoulder Pecanwood Smoked Austin Blues®

2/5 lb ave

928580

Hormel

Ribs St. Louis Pecanwood Smoked Austin Blues®

12/1.75 lb ave

910470

Hormel

Rib Tips Sliced Pecanwood Smoked Austin Blues®

4/5 lb

902220

Mr. G’s

Steak Ribeye Marinated

32/5 oz

907530

Mr. G’s

Steak Ribeye Garlic & Butter

27/6 oz

928530

High Liner

Shrimpanadas™ Shrimp & Mango Salsa Empanada

4/2.5 lb

928540

High Liner

Shrimpanadas™ Shrimp & Chipotle Pepper Empanada

4/2.5 lb

928520

High Liner

Fish N’ Chips Cod Strip

1/10 lb

928550

High Liner

Salmon Atlantic Pulled BBQ Traditional

4/2.5 lb

928560

High Liner

Salmon Atlantic Pulled BBQ Sriracha

4/2.5 lb

928290

Trident

Whitefish Burger Alaskan

1/10 lb

SEPICER SUOICI

zeraus ocram f

ehc fo nehctik

BRANDS YOU TRUST

Natural White Cheddar Cheese Curds Dusted In A Light Jalapeño Breading.

CENTER OF THE PLATE

(928620)

Salmon Atlantic Pulled BBQ

Mozzarella Sticks Wrapped In A Delicate Wonton Skin.

LEDCHIPS & MORE

eht morf

609870

Frito Lay

Cheetos® Fantastix!® Flamin’ Hot

104/1 oz

609880

Frito Lay

Cheetos Fantastix! Chili Cheese

104/1 oz

603360

Frito Lay

Smartfood® Sweet & Salty Kettle Corn Popcorn

64/1.5 oz

422230

General Mills

Snack Cinnamon Crisps Nature Valley

120/1.2 oz

400540

Kerry

Breading Crispy Pretzel Golden Dipt ®

TECHNOLOGY YOU EXPECT

™

1/10 lb

SERVICE YOU DESERVE

HOT DISH!

VEGGIES & SAUCES 362045

Wholesale

Tomato Tasti-Lee®

1/10 lb

964390

Norpac

Vegetable Edamame Blend Flav-R-Pac®

6/4 lb

572410

Dole

Puree Carrot Chef-Ready

8/53 oz

572420

Dole

Puree Mirepoix Chef-Ready

8/53 oz

572430

Dole

Puree Trinity Blend Chef-Ready

500041

Custom Culinary

Concentrate Garlic Master’s Touch

500061

Custom Culinary

Concentrate Sriracha Lime Master’s Touch

500071

Custom Culinary

Concentrate Chipotle Master’s Touch®

631950

Ken’s

Dressing & Marinade Lime Vinaigrette

561398

Ken’s

Sauce Wing Sweet Teriyaki Sweet Baby Ray’s

561418

Ken’s

Sauce Wing Kickin’ Bourbon Molasses Sweet Baby Ray’s®

4/64 oz

561608

Ken’s

Sauce Wing Garlic Parmesan Sweet Baby Ray’s®

4/64 oz

561800

Ken’s

Sauce Wing Sriracha Sweet Baby Ray’s

4/64 oz

561810

Ken’s

Sauce Wing Mango Habanero Sweet Baby Ray’s®

4/64 oz

561760

French’s

Sauce BBQ Chipotle Cattlemen’s®

2/1 gal

561770

French’s

Sauce BBQ Kickin’ Korean Cattlemen’s

582270

Heinz

Ketchup Sriracha

8/53 oz 1/1 lb

1/1 lb

1/1 lb 4/1 gal 4/64 oz

2/1 gal

6/14 oz

SWEET! 907800

Bistro Collection

Cake Bundt Vanilla Bean Raspberry

24/3.75 oz

907810

Bistro Collection

Cake Bundt Boston Crème Chocolate

24/3.75 oz

907820

Bistro Collection

Cake Bundt Chocolate Pecan Salted Caramel

24/3.75 oz

907790

Bistro Collection

Cake Bundt Chocolate

24/3.25 oz

771141

ConAgra

Cone Coat Birthday Cake Confetti J. Hungerford Smith®

1/#10

761131

Hershey’s

Candy Dark Chocolate Pomegranate Brookside®

10/3 oz

See why you MUST use pan spray (instead of a chisel or a grinder)!

White Cap® All Purpose Pan Coating (620868 - 6/21.5 oz)

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

SENIH OO R TL IDVI ISNHG!

SAVE $ WITH DILUTION CONTROL Go to blog.martinsnet.com to find out how!

CONCENTRATED DILUTION CONTROL SYSTEM 171100

TMA

Cleaner Glass GlassWorx

4/2 liter

171110

TMA

Cleaner Hydrogen Peroxide OxyWorx

4/2 liter

171120

TMA

Cleaner All Purpose CitraWorx

4/2 liter

171130

TMA

Cleaner Tub & Tile TNTWorx

4/2 liter

171140

TMA

Cleaner Neutral NeutraWorx

4/2 liter

171150

TMA

Odor Counteractant AirWorx

4/2 liter

171160

TMA

Sanitizer QuatWorx

4/2 liter

171170

TMA

Cleaner Disinfectant ADCWorx

4/2 liter

171180

TMA

Disinfectant Quat 256Worx

4/2 liter

SANITIZING

019960

256130

019960

Sertun

Towel Sanitizing

150/13.5x18 in

013518

TMA

Sanitizer Quaternary Concentrate

4/1 gal

013528

TMA

Sanitizer Quaternary FCS RTU

6/1 qt

Using Patent-Pending Colorcheck Technology, These Towels Turn Blue When Immersed In A Sanitizer Solution That Is At The Proper Ppm (Parts Per Million), So You Can Be Assured That You Are Truly Sanitizing Surfaces.

THERMOMETERS 255075

256120

256070

256010

256130

Comark

Thermometer Stem Digital (-40°F To 550°F)

1/each

255075

Cooper

Thermometer Waterproof Digital (-40°F To 392°F)

1/each

256120

Comark

Thermometer Refrigerator/Freezer Long (-40°F To 120°F)

1/each

256070

Comark

Thermometer Stem Dial (0°F To 220°F)

1/each

287786

Cooper

Thermometer Stem Dial With Cover (0°F To 220°F)

1/each

256010

Comark

Thermometer Dial Oven (200°F To 550°F)

1/each

284160

Fluke

Wipes Antibacterial Themometer

1/200 ct

Jay Hawk Sales Fruit Fly Bar Pro® Pest Strip (014270 - 1/10 ct)

1 I N G R E D I E N T • 3 WAYS

WAYS COST $ 4.3 4 SELL AT $12 .99

POTENTIA L PROFIT* $ 8.65

Pork Osso Buco Fully Cooked (918250 – 6/3 piece) This bone-in item made from the ham shank has a very distinct look. This product also offers the ease of boil-in-bag preparation.

PORK OSSO BUCO MAKES: 12 PLATES 12 each 1 cup 1 cup 2 cups 1/4 cup 1-2 Tbsp 1 cup 1 qt 1/2 #10 can

Farmland Pork Osso Buco (918250) Bix Diced Celery (380506) Carrots, diced Bix Diced Yellow Onion (380718) Olive Oil Minced Garlic Red Wine Chicken Stock made from Custom Culinary Base Heinz Bell’Orto™ Crushed Tomatoes in Puree (550640)

Sauté onion, carrots and celery in olive oil until onions are translucent. Add garlic; continue to sauté for an additional minute. Add chicken stock and red wine; bring to a simmer. Add tomatoes. Add salt and pepper to taste and adjust flavors as desired. Preheat oven to 350°F. Place pork shanks in a 4 inch full steam table pan and bake for 30 minutes. Pull shanks from oven; add sauce; return to oven for an additional 30-45 minutes. When plating, make sure to divide sauce mixture over each serving. Serve with a potato and vegetable. *Potential profits are based on average prices and serving sizes.

2015 ISSUE 07

1 I N G R E D I E N T • 3 WAYS

BBQ PORK SHANK WITH SWEET POTATO FRIES & BROCCOLI SLAW MAKES: 2 PLATES PORK 2 each 1 cup 1 each

Farmland Pork Osso Buco (918250) Ventura Smokehouse 220® Applewood Smoked Bacon BBQ Sauce (631810) Jumbo Yellow Onion, sliced

Boil pork shanks in bag for approximately 20 minutes. Remove from bag; place on baking sheet. Brush with BBQ sauce. Preheat oven to 325°F. Bake for 10 minutes. Pull from oven. Brush again with BBQ sauce. Return to oven for 10 additional minutes. Sauté sliced onions; serve overtop finished shanks. FRIES 10 oz

Lamb Weston Sweet Things® Sweet Potato CrissCut® Fries (992480)

Cook in oven or deep fry. SLAW 5 lb 1/2 gallon 12 oz 2 cups 12 oz 1 cup

Bix Shredded Broccoli Slaw Mix (380190) Ventura Classic Gourmet® Select Creamy Coleslaw Dressing (630070) Azar Roasted & Salted Sunflower Kernels (462030) Sugar Foods Fresh Gourmet® Dried Cranberries (581750) Farmland Gold Medal Single Slice Cider House® Bacon (914040), diced Bix Diced Red Onion (380381)

COST $ 4.13 .99 SELL AT $11

L POTENTIA* IT F O R P $ 7.86

Toss all ingredients together; chill.

8 COST $ 3.4 99 9. $ T SELL A

L POTENTIA* IT F O R P $ 6.51

FRIED PORK SHANK PHILLY WITH KALE CHIPS MAKES: 3 PLATES PORK 2 each 3 each 1 cup 6 oz

Farmland Pork Osso Buco (918250) Rotella’s Sliced Sour Hoagie (987430) Simplot RoastWorks® Peppers & Onions (962860) Kraft Cheez Whiz Cheese Sauce (631790)

Deep fry pork shanks at 350°F for approximately 1-3 minutes or until cooked through. Pull meat from bone. Divide meat into hoagies and top with peppers, onions and cheese sauce. KALE 1 bunch

C.H. Robinson Green Kale (361440)

Rinse and dry kale. Tear into bite-size pieces. Toss with a small amount of olive oil and seasoning of your preference. (Seasoning should be used very sparingly.) Place seasoned kale in a single layer on a baking sheet. Preheat oven to 300°F. Bake for 10-20 minutes.

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

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

5 hygenic tips to a healthy establishment

HYGIENIC PRODUCTS

Provon® LTX-12™ 1200 mL Dispensers & Foam Handwashes Grey/White Dispenser (025000)

employee & patron wellness

Chrome/Black Dispenser (025010)

Gretchen Robinson, RDN, LD Martin Bros. Marketing Dietitian It’s no secret that practicing good personal hygiene is a key component to staying healthy. Yet, a recent study by Michigan State University researchers, for instance, found that only 5 percent of people even wash their hands long enough to kill germs that can cause infections!1 So, help your staff and those you serve ward off illnesses by keeping these things in mind:

4 5

Wash your hands! Did you know that most foodborne illnesses are spread by contaminated hands? Washing your hands is critical, and it is one of the necessary methods to safeguard yourself from the germs others fail to protect you from. a.

Wash hands after changing tasks, touching your hair, face or skin, using the restroom and taking out the garbage.

Hand-washing stations should be easily accessible in the kitchen. Post signs as a reminder.

Don’t forget about the guest restrooms, as well. Make sure they are well stocked and regularly cleaned.

Dress the part! Dressing properly and using the proper protective equipment help to prevent cross contamination and keep germs at bay. a.

Be sure to provide gloves in all sizes, not just in large because “they fit everyone.” A loose-fitting glove does not properly prevent cross contamination. There should be a size appropriate for all food handlers.

Keep hair secured by providing hair nets, bouffant caps and/or skull caps. Check with your local regulations as interpretations may be different.

Make sure to have proper dress codes in place.

Clear & Mild Handwash (025020) Antibacterial Handwash (025030) Antimicrobial with PCMX Handwash (025070)

Purell® LTX-12™ 1200 mL Dispensers & Advanced Foam Instant Hand Sanitizer White/White Dispenser (025040) Chrome/Black Dispenser (025050) Floor Stand (099628) Green Certified Sanitizer (025060)

Provide ongoing personal hygiene training! Don’t assume your staff knows they should wash their hands because you told them to on their first day. Here are some training options that Martin Bros. provides:

Purell® Advanced Instant Hand Sanitizer Pump Bottles

Video: Dietary 101 Foodservice Orientation Kit – A Guide to Food Safety Part 1 – Employee Health & Hygiene

8 oz (024740)

Inservice Game: Kitchen Sanitation Picture-nary

Inservice Game: Food Safety Skills Fair

Downloads: Food Safety, Hygiene & Sanitation Resources

2 Liter (099621)

LOTION

Provide hand sanitizer! Many people have come to expect it in common areas and restrooms. Consider providing lotion for your staff members when they go on break! Washing hands frequently can cause skin to become rough, cracked and painful. This may lead to even less hand washing. Foodservice workers cannot use lotion while preparing or serving food, but most would appreciate having it available while they are away from their work stations. 1. http://msutoday.msu.edu/news/2013/eww-only-5-percent-wash-hands-correctly/

Central Solutions DermaCen Skin Care Cream – 8.5 oz (040740) Vanilla Bean Cream – 8.5 oz (040880) 2015 ISSUE 07

SENIOR LIVING

Desserts for Carts & Trays Bistro Collection® Bar Favorites Collection Variety Pack (982680 – 4/trays) Lemon Lover’s, Blondie, Ultimate Brownie, Strawberry Swirl Cheesecake

H ppiness =

Bistro Collection® Salted Caramel Brownie with Pretzel Crust (997390 – 4/trays)

Desserts on Wheels

Chris Timmons, RD, LD Featured Guest Author

Bistro Collection® Bar Favorites Variety Pack (L-R from Top: Ultimate Brownie, Blondie, Strawberry Swirl Cheesecake, Lemon Lover’s)

LOVE OF FOOD – LOVE OF DESSERTS Everyone enjoys food! Food and dining add joy. In particular, most people have a favorite main dish and a favorite dessert. This is probably because the main dish is the bulk of a meal, and dessert can be the perfect ending to any meal.

TAKE A LOOK AT WHAT PEOPLE SAY ABOUT DESSERTS • “Cookies are made of butter and love.” – Norwegian Proverb • “Ice cream is happiness condensed” – Jessie Lane Adams • “All you need is love. But a little chocolate now and then doesn’t hurt.” – Charles M. Schultz • “There is no better way to bring people together than with desserts.” – Gail Simmons WHEN IT COMES TO DESSERTS • Portions need not be large. Just a little taste of a sweet morsel is pleasing to most everyone. • Dessert is the perfect part of your menu to experiment with pairing different flavors and trying out unique plating techniques.

Bistro Collection® Tiramisu (949860 – 24/2.6 oz)

Chef Pierre® Luxe Layers® Blueberry with Lemon Meringue Pie (999040 – 4/10 cut) Chef Pierre® Peach Cobbler (981960 – 4/5 lb)

Sara Lee® Red Velvet Layer Cake (993810 – 4/53 oz)

Eli’s® Cheesecake Cuties Variety Pack (997710 – 4/trays) Chocolate Swirl, Caramel Flan, Raspberry Macaroon, Pecan Bar Kellogg’s® Keebler® Ready Crust® Graham Tart Shells (412540 – 144/3 in) Fill with your favorite pudding or pie filling for a sweet individual treat!

DESSERT CARTS For Senior Living establishments, Dessert Carts are a great way to serve sweet morsels. You can use actual carts, or you can take the lead from fine dining restaurants and use trays to take to the table sides. A well-balanced dessert cart should contain something on each end of the scale of calorie level, something low carbohydrate and a variety of flavors and textures. Examples might include cream pies, fruit crisps, ice creams, fruit ices, fruit pies, brownies, sherbets and fresh fruit cups. IS YOUR FACILITY ALWAYS AVAILABLE? Always Available Menus are a great way to easily implement a restaurant-style dining program! Always Available Menus are flexible and versatile. Get tips on How to Implement an Always Available Menu in your Dining Program with our ebook: info.martinsnet.com/always-available 14

Best Maid™ Lemon White Chip Cookie Dough (999560 – 180/2 oz) Blue Bunny® Rainbow Sherbet (990520 – 1/3 gal)

Blue Bunny® Banana Split Ice Cream (990270 – 1/3 gal)

Carts & Trays Dessert Cart

(261144 – 1/each)

Camtread® Round Trays Tan (90379884 – 1/14 in; 90380057 – 1/16 in) Black (90379874 – 1/14 in; 90379907 – 1/16 in)

EQUI PM ENTA N D SUPPL I ES

Uncovering the Risk of Using Improper Lids Trusted Brand Feature:

While aluminum foil and plastic wrap seem like a good idea and a convenient way to cover food, they are not durable and can put your food at risk.

The Problem: Exposing Food Improper container covers such as foil or plastic wrap can easily shift or puncture and expose food to crosscontamination from other food sources close by. They may also compromise the taste and quality of food, allowing odors to infiltrate. Also, if you are dealing with limited storage space, covering containers with foil or wrap is probably not a good idea. They prevent containers from being able to stack up on top of each other, thereby taking up even more shelf space.

The Solution: Containers with Lids Lids on all food storage containers are essential for food safety, and they keep food fresh longer than using foil or plastic wrap. Using reusable lids also saves used aluminum foil and plastic wrap from ending up in the landfill. Store food in clear containers with tight-fitting lids to minimize handling and reduce risk of contamination.

CONTAINERS & LIDS

Clear Poly Pans & Covers Clear Poly Rounds & Lids ROUNDS 1 qt (208565) 2 qt (208570) 4 qt (208575) 6 qt (208580) 8 qt (208585) 12 qt (208590) 18 qt (90380028) 22 qt (208600) LIDS 1 qt (208620) 2 & 4 qt (208360) 6 & 8 qt (208640) 12, 18 & 22 qt (208650)

PANS Full Size – 4 in (215810) Full Size – 6 in (215610) Half Size – 4 in (215640) Half Size – 6 in (215650) Third Size – 4 in (215688) Fourth Size – 6 in (215878) Sixth Size – 4 in (215768) Sixth Size – 6 in (215788) Ninth Size – 4 in (215790) COVERS Full Size (215620) Half Size (215660) Third Size (215700) Fourth Size (215740) Sixth Size (215770) Ninth Size (215800)

Stainless Steel Pans & Covers PANS Full Size – 2.5 in (210022) Full Size – 4 in (210042) Full Size – 6 in (210062) Half Size – 2.5 in (210222) Half Size – 4 in (210242) Half Size – 6 in (210262) Third Size – 2.5 in (210322) Third Size – 4 in (210342) Third Size – 6 in (210362) Fourth Size – 4 in (210442) Fourth Size – 6 in (210462) Sixth Size – 4 in (210642) Sixth Size – 6 in (210862)

COVERS Full Size – Solid (210012) Half Size – Slotted (210021) Half Size – Solid (210023) Third Size – Slotted (210031) Third Size – Solid (210032) Fourth Size – Solid (210043) Sixth Size – Solid (210063)

2015 ISSUE 07

EQUI PM ENTA N D SUPPL I ES

7 Tips for Proper Glove Use Trusted Brand Feature: While glove use in itself does not guarantee food safety, gloving is an important step. Here are seven important tips to help you properly use gloves for food safety. 1 Wash your hands before and after wearing or changing gloves. 2 Scrub hands and fingertips after a trip to the restroom before putting on new gloves. 3 The FDA food code currently recommends no bare hand contact with ready-to-eat foods such as salads, fruits, sandwiches, meats, breads or ice. Make sure you are using gloves when handling these foods. 4 Glove size is important for safety and comfort. Select the right size for your hands. 5 To avoid cross contamination, change gloves whenever you change your activity and make sure to wash your hands in between. 6 Change gloves after sneezing, coughing or touching your hair or face, and always wear gloves if you have a bandage, skin infection, cut or sore. 7 It is not recommended that you reuse or wash disposable gloves. Always use new gloves when you need to re-glove.

For complete food safety, make sure to follow these tips and practice all facets of proper food preparation. LATEX

NITRILE

VINYL

• Enhanced grip and touch sensitivity • Ultra form-fitting • For moderate frequency of change • Ideal for tasks requiring optimal grip, control and precision

• Latex-free • More resistant to puncturing than latex or vinyl • Much of the same flexibility, strength and durability of latex • Comfortable and snug-fitting for optimal dexterity • For less frequent changes • Appropriate for delicate tasks

• Latex-free • Form-fitting • For moderate frequency of change • Most cost-effective form-fitting option

MedHandler® Powdered: S – 049811, M – 049820, L – 049830, XL – 049840 Powder Free: S – 049850, M – 049860, L – 049870, XL – 049710

JobSelect® Comfort: S – 050540, M – 050550, L – 050560, XL – 050570

JobSelect® Powdered: M – 050020, L – 050030 Powder Free: S – 050040, M – 050050, L – 050060, XL – 050065

oneSAFE™: S – 051030, M – 051040, L – 051050, XL – 051060, Single Rack – 051010, Triple Rack - 051020 JobSelect® Powdered: M – 050080, L – 050090 Powder Free: S – 050100, M – 050150, L – 050250, XL – 050310

SYNTHETIC VINYL

HYBRID

CAST POLY

• Latex-free • Economic alternative to latex • Form-fitting • Aloe glove option protects and soothes skin • For moderate frequency of change

• Latex-free • Patented synthetic formulation for excellent stretch and comfort • Slightly more form-fitting than cast poly • Good cost savings over standard vinyl • For semi-frequent frequency of change

• Designed for frequent, easy on/off glove use • Better strength, durability and grip than standard poly • Ideal for light tasks

MedHandler®: S – 048840, M – 048850, L – 048860, XL – 048870 JobSelect®: S – 048700, M – 048710, L – 048720, XL – 048730 Aloe: S – 048940, M – 048950, L – 048960, XL – 048970

MedHandler®: S – 049910, M – 049920, L – 049930, XL – 050245

Epic™ Synthetic Poly: S – 050650, M – 050670, L – 050680, XL – 050690 JobSelect® Cast Poly Hybrid: S – 050840, M – 050850, L – 050860, XL – 050870

Textra®: S – 825758, M – 825788, L – 825808, XL – 342299

Webinars & Events UPCOMING

WEBINARS

Aug TrendWATCH: Itâ&#x20AC;&#x2122;s All About Health! 12 Martin Bros. Dietitians 1:30 PM 2:30 PM

Sep

In this webinar, the Martin Bros. Dietitians will introduce you to the health trends that are hitting menus in our region and across the country. Approved for one general hour of continuing education for Certified Dietary Managers.

Entertaining Dining Chef Scott Fadden, Martin Bros.

Do you struggle with fresh ideas for each holiday celebration or special event that occurs in your community care setting? Join us for this webinar where one of the Martin Bros. Chefs will take your ordinary dining to EXTRAordinary!

1:30 PM 2:30 PM

EVENTS Martin Bros. Taste the Difference Oct

Oct

Kansas City, MO

St. Louis, MO

Check out Martin Brosâ&#x20AC;&#x2122; FREE foodservice education and product showcase!

Back to School Dietary Update Aug

Fluda, MN

Five continuing education hours have been approved for Certified Dietary Managers with four hours of general education and one hour of sanitation. $30/person.

ServSafe Courses Aug

Osceola, IA

Sep

Waterloo, IA

Oct

Iowa City, IA

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.

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

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

www.martinsnet.com/events

Restaurant

C-Store

School

Nursing

#MBMustHaves PAGE 2

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Tyson Hillshire Farm® Bratwurst, 5x1, 6 in – Fully Cooked (916490)

Custom Culinary Master’s Touch Roasted Garlic Flavor Concentrate (500041)

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Rich’s Angel Bun Dough (964580)

Heinz Escalon Allegro™ Tuscan Tomato & Herb Pasta Sauce (551660)

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Perdue Harvestland® Boneless Skinless Chicken Breast Filet (977810)

Farmland Pork Osso Buco – Fully Cooked (918250)

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Tyson Chef Pierre® Luxe Layers® Blueberry with Lemon Meringue Pie

Best Maid™ Lemon White Chip Cookie Dough (999560)

Blue Bunny Banana Split Ice Cream

FoodHandler oneSAFE™ Gloves & Racks (051030; 051040; 051050;

Ventura Smokehouse 220® Applewood Smoked Bacon BBQ Sauce (631810)

(990270)

051060; 051010; 051020)

Buy One, Get Second Free! RoastWorks®

Gold Medal® & Pillsbury®

Up to $300 Each! Bounty®, Comet® & Mr. Clean® Item #’s 90591967, 013080, 012570

Offers valid through 8/31/2015

Up to $8/Case!

Offer valid through 12/31/2015

Offer valid through 8/31/2015

Item # 928620

Offers valid through 8/31/2015

Up to $200! Smoke’NFast® Pork Shoulder

Offers valid through 9/30/2015

Offer valid through 8/31/2015

(999040)

FEATURED REBATES

Lamb Weston Sweet Things® Sweet Potato CrissCut® Fries (992480)

Up to $700 Total! Core Products, New Products & Summer Grilling

Free Case! Chef-Ready Purees Item #’s 5724010, 572420, 572430