Dish! - 2016 Issue 1

blog.martinsnet.com

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2016 • ISSUE ONE

ten trends for 2016 24/7 t as Breakf

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Ergonomics for Health & Wellness | P 16 Infection Prevention | P 20

PROUD TO BE DIFFERENT. PROUD TO BE LEGENDARY. Martin Bros. Culinary Team

BRANDS YOU TRUST Always adding new items from the top brands you know and love and providing you with everything including the kitchen sink!

TECHNOLOGY YOU EXPECT Offering the latest tools to help you succeed and connect with your customers.

SERVICE YOU DESERVE Specialists working together to be your resource and partner in success.

Martin Bros. Dietitians

Visit www.martinsnet.com to discover the Martin Bros. difference!

MARTIN BROS. DISTRIBUTING Happy New Year from Martin Bros.! We’ve got a lot of great things to kick off to you!

• First, you’ll find our Culinary Team’s 10 Trends for 2016!

• Next, you’ll find a new section and a section with a bonus recipe ...both based around adding to one ingredient to create winning recipes!

• Finally, you’ll find new QR codes inside! We’re kicking off links to 1) our NEW podcast series, Dish!Exclusive, 2) a NEW recipe video series called Hot Dish! Recipes and 3) NEW, quick product videos that give you in-depth close-up looks at key items!

2016 TRENDS

We hope you like these new features for 2016!

2

CULINARY CONCEPTS Summer & Kids’ Fare

2 9 13 14

CULINARY CONCEPTS

MANAGING EDITOR kkettman@martinsnet.com EXECUTIVE VICE PRESIDENT Diane Chandler EXECUTIVE VICE PRESIDENT DIRECTOR OF MERCHANDISING Diane Chandler Jennifer Meinders DIRECTOR OFMANAGER MERCHANDISING MARKETING Jennifer Meinders Angie Dark

Martin Bros.’ 10 Trends for 2016

MARKETING MANAGERCOORDINATOR VENDOR MARKETING Angie KrystleDark Kettman

HOT DISH!

VENDOR MARKETING COORDINATOR CATEGORY MARKETING MANAGERS Krystle KettmanJulie Podhaski, Angie Destival,

New Items & Rebates

NEW! ONE INGREDIENT PLUS

Pork Shoulder 4 Ways 5 Hygiene Tips

Soup & Smoothie

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ONE INGREDIENT THREE WAYS Pork Shoulder

16 17

SENIOR LIVING

7 Tips & Products for Effective Ergonomics

Steve Krivachek, Roxanne Hassman, DIETITIANS Natalea Koehn,Stacy Rod Mason, Stewart, Vince Barkhoff Julie Halfpop, Mary Sell, Renee Greiner, DIETITIANS Christine Link,Stacy Christy Edwards, Julie Halfpop, Mason, Gretchen Katie Wulkow, Mary Sell,Robinson, Renee Greiner, Kyndra Hamblin Christine Link, Christy Edwards,

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

Ergonomics Food Safety Topics

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MEDICAL SUPPLIES SPECIALISTS EQUIPMENT & SUPPLY SPECIALISTS Deb Becky MaryElings, Schott, BobbiEighmey Bowden, Rick Moser, Mario Mery, Kam Miller SPECIALISTS EQUIPMENT & SUPPLY Mary Schott, Bobbi Bowden, Rick Moser, CULINARY Mario Mery, Kam Miller Scott Fadden, Steve Tiezzi, Doug Voss, John Smith CULINARY Scott Fadden, Steve Tiezzi, GRAPHIC DESIGNERS Doug Voss, Rob JohnSwiatly, Smith Angie Dark, Jeff Sadler,

5 Keys to Healthy Skin

Chase Murphy, Allyn Slack, Bill Pendry GRAPHIC DESIGNERS Jeff Sadler, Rob Swiatly PHOTOGRAPHY Chase Murphy, Allyn Slack, Angie Dark Rob Swiatly

EQUIPMENT & SUPPLIES

NSF Listed Shelving & Infection Prevention Cleaning

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

Gretchen Wulkow, C-STORERobinson, & RETAILKatie SPECIALISTS Kyndra Hamblin Bonnie Davis, Craig DeHoet,

+ BONUS RECIPE!

HEALTH & WELLNESS

18

Krystle Kettman

PHOTOGRAPHY INTERACTIVE DESIGN SPECIALIST Rob Swiatly Bill Pendry

Osso Buco Shelving & Cleaning

18

Martin Bros. reservesDESIGN the right toSPECIALIST correct all printing errors.

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

ten trends for 2016 Scott Fadden Martin Bros. Corporate Chef & Operations Consultant

hot peppers

smoke and bbq

Spicy menu items and ingredients – especially sriracha – are very popular right now. They’re on the big chain menus, and trusted brands are creating products to meet the need.

For instance, McCormick recently released a new line of chile spices and seasonings – Crushed Chipotle (475761), Ground Jalapeño (90620513) and Sriracha (475771) – and Custom Culinary has a new Sriracha Lime Concentrate (500061). If it’s spicy or says sriracha, it’s part of the hot trend in food service!

You know smoke and BBQ are hot when there are festivals and competitions all across the country year after year to celebrate them! Not to mention that every BBQ sauce and smoking recipe is so unique that people are constantly testing out renditions and choosing favorites. Even manufacturers are continually adding new flavors of BBQ to fit growing trends. For instance, French’s Cattlemen’s recently introduced Chipotle (561760) and Kickin’ Korean™ (561770) BBQ sauces. Thus, smoke and barbecue are always at the “top of the News Feed.”

Recipe on page 4!

Recipe on page 5!

adjusted menu prices Food cost, increased wages, the healthcare bill and trying to retain quality employees can all dig deep into a minimal foodservice profit margin as it is. The way to stay on top of it is to truly make it a priority to regularly analyze your profits and increase menu prices where and when needed.

universal recipes Click here to view the product showcase video

WWW.YOUTUBE.COM/MARTINBROSDIST

This year, in many cases, the avian flu upset the whole menu process and ability to purchase daily staples. We have thus learned that we need to be able to quickly react to major shifts in our menu practices and markets. In order to do so, have an idea of and even promote what you can substitute for some of the main ingredients in each of your dishes. Your dishes will then become universal recipes that can be served with a variety of different substitutes and additions. You will be able to satisfy even more tastes as well as be ready if you need to make a menu change.

creative center of the plate

TASTE TOMORROW TODAY

Chefs continue to get creative by using different, underutilized cuts of meat to control menu pricing in some places while in other spots opting for unique and often upscale items to help set themselves apart from competitors. So, how do you figure out what to do to get creative while maximizing profitability? For starters, it takes regularly looking over your profits on each menu item with the help of tools such as Martin Bros.’ Profit Analyzer.

Then, let culinary expertise guild you. And, you could look ahead for one great recipe idea, too!

Recipe on page 6!

Go to www.mccormickforchefs.com to get the forecast!

CULINARY CONCEPTS

health factors

smaller footprint

The fact of the matter is that health will likely always be a factor. But, how do you know if you’ve got the healthy factors on your menu that help draw in business and satisfy your customers? A good tip is to stick with some core designations that can fit many different types of diets year after year, such as low fat, low calorie, low carb, low sodium, all natural, gluten free and vegetarian/vegan.

Utilizing products as well as features in your building that take up less space and are more environmentally-friendly are becoming more and more important factors for success. Having a small footprint can help save time and money as well as attract business. Manufacturers continue to introduce new products that fit this trend, such as Sugar Foods’ recent kickoff of Ecostick Zero Calorie Sweeteners (572650, 572660, 572670 and 572680).

24/7 breakfast For a couple years now, we’ve been talking about this breakfast-all-day trend. This year, however, McDonald’s addition of an all-day breakfast menu serves to make the trend even bigger. If a breakfast section isn’t in your near future, however, think about incorporating a menu item or two that would be popular any time of day.

Recipe on page 7!

bigger burgers Burgers were just burgers…until they started getting the custom treatment a couple of years ago. The possibilities for customization seemed limitless – from choosing your toppings to your own specialty bun. Now, the latest trend in burgers makes them even bigger! Everyone’s adding in the ability to pile ingredients into the burger itself for an extra unique creation and huge burst of flavor. For instance, Rancher’s Legacy has a patty that incorporates jalapeño!

next generation customer service Customer service is becoming increasingly important in food service, as we’re seeing more and more factors come into play that can affect and publicize a guest’s experience.

For example, the need for menu price increases and staff shortages make it necessary to make sure you are counterbalancing with excellent customer service. And we’re not only talking about the customer service that you provide inside your establishment. The customer service that you provide online – on your website and through social media – is equally important, as online opportunities to increase and nurture your customer base continue to grow.

Visit info.martinsnet.com/restaurant-facebook-success to download an e-book guide with eight steps to make your business successful on Facebook.

Recipe on page 8!

TRIPLE PLAY BURGER

HEAR ABOUT ALL THE

TRENDS!

MARTINSNET.COM/PODCAST New Podcasts Monthly

CULINARY CONCEPTS

SRIRACHA FIESTA CHICKEN SOUP YIELD: 18 1 each 1 qt 1 qt

Chef Francisco® Southwest Style Chicken Chili (950340) Chicken Stock made from Master’s Touch® Select Chicken Base (500760) Bush’s Best Taco Fiesta Black Beans (601510)

1 Tbsp 1 lb As needed As needed

McCormick Sriracha Seasoning (475771) Hormel Fire Braised™ Chicken Breast (953440) Kemps Sour Cream (900540) C.H. Robinson Cilantro (360490, 360491), chopped

Mix and heat first five ingredients in a stock pot. For serving, top with sour cream and cilantro.

COST $1.30 SELL AT $ 3 .99

POTENTIA L PROFIT* $ 2.69

4

CULINARY CONCEPTS

KOREAN BBQ CHICKEN & SALMON NAAN APPETIZER 6 oz 6 oz 4 oz

FPI® Pulled BBQ Atlantic Salmon (928550) Hormel Fire Braised™ Chicken Breast (953440) Cattlemen’s® Kickin’ Korean™ BBQ Sauce (561770)

2 oz 6+

Bourbon Chipotle BBQ Sauce (see recipe) Stonefire® Naan Dippers (908670)

Heat salmon. Heat and slice chicken. Toss in half of Cattlemen’s® Kickin’ Korean™ BBQ Sauce. Serve with Bourbon Chipotle BBQ Sauce and other half of the Cattlemen’s® Kickin’ Korean™ BBQ Sauce.

BOURBON CHIPOTLE BBQ SAUCE YIELD: 18 1 qt 3 oz 4 oz

Smokehouse 220® Sweet & Spicy BBQ Sauce (631800) Roland Chipotle Peppers in Adobo Sauce (561180) Bourbon

Mix BBQ sauce, peppers and bourbon in a heavy sauce pan. Bring to a simmer.

Simmer for 15-20 minutes, stirring occasionally to prevent burning.

COST $ 6.8 8 SELL AT $14 .99

POTENTIA L PROFIT* $ 8.11

2016 ISSUE ONE

5

CULINARY CONCEPTS

BONELESS BEEF RIBS PLATE YIELD: 4 2 lb As needed 1/2 cup 24 oz 16 oz As needed

Choice Beef Chuck Roll (930050) Grill Mates® Montreal Steak® Seasoning (471181) Ken’s Sweet Baby Ray’s BBQ Sauce (560510) RusEttes® Cottage Fries (960910) American Harvest™ Edamame Vegetable Blend (964390) Grill Mates® Vegetable Seasoning (470201)

Cut chuck roll into 2-3 oz strips, season with steak seasoning, sear and roast in oven until fork tender (approximately 1 hour). Glaze with BBQ sauce and place back in oven for an additional 7-10 minutes or until sauce is tacky. Cook cottage fries as directed. Steam vegetable blend and season with vegetable seasoning.

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COST $ 3.15 SELL AT $ 9.

99

POTENTIA L PROFIT* $ 6.84

CULINARY CONCEPTS

BLUEBERRY STUFFED FRENCH TOAST YIELD: 4 12 oz 1/3 cup 1 Tbsp 1/2 cup 8 slices As needed

Cream Cheese Powdered Sugar Vanilla Extract Wholesale Blueberries (375250) Rotella’s Blueberry Bread (908650) Batter (see recipe)

Mix first three ingredients and fold in blueberries. Divide and spread mixture onto 4 slices of bread and top each with a remaining bread slice. Dip each sandwich into batter and place on a hot grill or skillet with butter or oil. Grill each side until golden brown.

BATTER 4 each 1/2 cup 1 tsp

Eggs Milk Vanilla Extract

Mix ingredients.

COST $1.51 SELL AT $ 5 .99

POTENTIA L PROFIT* $ 4.48

2016 ISSUE ONE

7

CULINARY CONCEPTS

~ JALAPENO, AVOCADO & BACON CHEESEBURGER Rotella’s Butter Brioche Bun – 4.25 in (907250) 1 each

House Cuts® Skin-On Lattice Chips (953270)

Guacamole

2 oz

11/2 oz

Capital City Jalapeño (361280), sliced 1 each

Rancher’s Legacy Jalapeño Beef Patty – 3x1 (934880) 1 each

Gold Medal Single Slice Apple Cider Bacon (914040)

Land O’Lakes Readi-Pac® Monterey Jack Cheese With Jalapeño Peppers Slices (900010) 1 each

2 strips

Bix Tomato Slices (348109) 2 each

C.H. Robinson Green Leaf Lettuce Filet (360670)

COST $ 3.16 SELL AT $ 9.

99

1 each

POTENTIA L PROFIT* $ 6.83

DOUBLE BACON CHEESEBURGER COST $ 4.0 3 SELL AT $10 .99

Rotella’s Butter Brioche Bun – 4.25 in (907250)

POTENTIA L PROFIT* $ 6.96

1 each

House Cuts® Skin-On Lattice Chips (953270) 1 each

Gold Medal Single Slice Apple Cider Bacon (914040)

Provolone Cheese Slices (901830)

2 strips

2 each

Bix Tomato Slices (348109) 2 each

Ultimate Burger Beef Patties – 3x1 (913700) 2 each

C.H. Robinson Green Leaf Lettuce Filet (360670) 1 each

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Click here to view the product showcase video

WWW.YOUTUBE.COM/MARTINBROSDIST

HOT

DISH!

NEW ITEMS & REBATES No Antibiotics Ever™ TenderReady® Sous-Vide Style Chicken Quarters (971460)

• Fully cooked • Marinated and roasted in a sealed bag to lock in flavor and moisture • Certified Gluten Free • Made with simple, recognizable ingredients • Free of preservatives/fillers • Hatched, Raised and Harvested in the USA • Made from chicken raised with NO ANTIBIOTICS EVER ™ and fed all-veggie diet Also available (special order) in Chicken Halves (934700 - 8/2.563 lb) and Boneless Skinless Chicken Breasts (931150 - 48/4 oz) .

Local (Le Mars, Iowa)

NEW ITEMS 929130 934990 935010 935020 935030 935040 935050 935060 935070 935080 929150 929160 934980 929140 369668 998798 361595 908660 952448 908670 908690 908710 415500 772570 772580 243150 243160 243170 243180 243190

Advance Pierre Beeler’s Pure Pork Beeler’s Pure Pork Beeler’s Pure Pork Beeler’s Pure Pork Beeler’s Pure Pork Beeler’s Pure Pork Beeler’s Pure Pork Beeler’s Pure Pork Beeler’s Pure Pork Farmland Farmland Greater Omaha High Liner JBS Schwan’s Mrs. Gerry’s Baker Boy Best Maid FGF FGF Wells’ Blue Bunny Kellogg’s Lyons Lyons Oneida Oneida Oneida Oneida Oneida

Beef Steak-Eze Breakaway Pork Rib Rack Frenched Pork Loin Boneless 1/3 Loin Pork Tenderloin Stub Tender Pork Chop Frenched 12-14 oz Pork Chop Porterhouse 12-14 oz Pork Belly Skinless Square Cut Pork Brisket Pork Flat Iron Pork Chop Tomahawk Bacon Smoked Single Sliced Layout 14-18 ct Bacon Smoked 14-18 ct Beef Inside Round Split Tied Cod Battered Yuengling 6 oz Beef Ribeye NR Clear River Pizza Fiestada 51% WG CN Macaroni And Cheese Gourmet Donut Mini WG w/ Cinnamon Sugar Cookie Chocolate Chip Smart Grain IW 51% Bread Naan Dippers Bread Piadina Original 11.5 in Novelty Ice Cream Cup Swirl LF Rice Krispie Treats Mini WG Juice Tea Unsweetened 5+1 FP Juice Lemonade 5+1 FP Plate 9 in Bright White Plate 6.5 in Bright White Bowl Fruit Bright White Bowl Nappie Bright White Mug Coffee Bright White

27/6 oz 2/7 lb ave 1/14 lb 1/5 lb 12/12-14 oz 12/12-14 oz 3/12 lb 8/3-4 lb ave 16/11 oz 12/12-14 oz 1/15 lb 1/15 lb 2/10 lb ave 1/10 lb 2/15 lb up 72/5.44 oz 4/5 lb 144/.5 oz 48/1.5 oz 300/.4 oz 72/4.1 oz 2/24/3 oz 600/.42 oz 3/1 gal 3/1 gal 1/24 ct 1/36 ct 36/4.5 oz 36/13.5 oz 36/11 oz

FLAME-SEARED SLIDER TRIO PINEAPPLE APRICOT HAM SLIDER WITH FIRE BRAISED™ HAM (999220 – 2/4.25 lb ave) PINEAPPLE APRICOT GLAZE 20 oz Sliced Pineapple 1 cup Apricot Preserves 1 tsp Ground Mustard 1/2 tsp Ground Allspice 1 Tbsp Whole Cloves Drain pineapple juice into a small saucepan. Add apricot, mustard, allspice and cloves. Bring to a boil. Cook and stir for 10 minutes or until slightly thickened into a glaze. Place pineapple slices on top of Fire Braised™ Ham. Spoon glaze over ham. Bake ham in oven at 325°F for 25-30 minutes or until ham is warm and reaches 140°F.

BRANDS YOU TRUST

CHICKEN SLIDER WITH FIRE BRAISED™ CHICKEN BREAST (953440 – 2/5 lb)

TECHNOLOGY YOU EXPECT

PORK SLIDER WITH FIRE BRAISED™ BONELESS PORK SHOULDER (997870 – 2/6 lb ave)

SERVICE YOU DESERVE

REBATES

Perfect for Lent

M tr art ac $ in ke Br d os on .A CR S!

UP TO $500!

UP TO $500!

UP TO $500!

Musso’s™ Oven Baked Cheese Crisps Rebate

Fish Market Fresh Rebate

It’s Seafood Season! Rebate

Asiago (582280) • Parmesan (582290) $10 per case. Offer valid through 2/29/2016.

Creamy Butter Herb Tilapia (90544879) Cracked Pepper & Lemon Tilapia (90544882) Panko Crusted Tilapia (90622094) Potato Crusted Tilapia (90622095) $5 per case. Minimum total rebate $10.

Offer valid through 1/31/2016.

UP TO $200!

$2 per case for 1 item. $5 per case for 2 or more items. Minimum total cases 10. Offer valid through 3/31/2016.

2 VENDORS! 3 WAYS TO SAVE!

UP TO $750!

Hormel Solutions™ 206 Nutritional Drink, Mighty Shakes® II Supplemental Shake & Plus 2™ Protein Energy Shake Rebate

Fish On Friday Hacks Rebate Save $5 per case for maximum of $300 on Trident! Save $2.50 per case for maximum of $50 on McCain! Plus…earn an extra $1 per case in Bonus Bucks when you buy from both brands! Offer valid through 3/31/2016.

Seafood Lent Rebate

$10 per case. Offer valid through 4/30/2016.

Offer valid through 4/30/2016.

KP402 Lent 2016 Coupon.indd 1

11/18/15 3:07 PM

$3/CASE!

UP TO $200!

Roll in the Savings Mini Donuts Rebate (995320)

Cinnamon Roll Dough Rebate

Maximum total cases 10.

Offer valid through 1/29/2016.

Regular (341925) • Large (343937) Jumbo (367230) • Mini (997980) $5 per case. Offer valid through 2/29/2016

FREE CASE!

Free Baked Yeast Rolls Rebate (908490) Purchase two cases and be redeemed for one free case of the two purchased!

Offer valid through 2/29/2016.

Find complete rebate information including a full list of qualifying items for these rebates on www.martinsmart.com in the Coupons section under the Products tab.

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

d oo f a Se

IDEAS FOR LENT

928540 928530 924320 920170 924140 920760 922700 927260 925010 928550 927430 925210 925200 926060 927950 924130 923120 923130 923090 923440 924408 923978 956220 922141 922131

High Liner High Liner High Liner High Liner High Liner High Liner High Liner High Liner High Liner High Liner High Liner High Liner High Liner King & Prince King & Prince King & Prince Tampa Maid Tampa Maid Tampa Maid Tampa Maid Aqua Star Aqua Star Aqua Star Atlantika Atlantika

COMING SOON!

Shrimp & Chipotle Pepper Empanadas Shrimp & Mango Salsa Empanadas Shrimp Skewered Big Bob’s 16-20 ct Cod Batter Brewer’s Choice 4 oz Cod Beer Battered 2.6 oz Haddock Filet Beer Battered 4 oz Pangasius Filet 4 oz Pollock Filet Potato Crunch 3.6 oz GF Pollock Slider 1.6 oz CN Salmon Atlantic Pulled BBQ Traditional Salmon Burger Ultimate 4 oz Salmon Filet 8 oz IQF Scallops 10-20 ct IQF Pollock Filet Tavern Battered 1-2 oz Shrimp Coconut Breaded 16-20 ct Shrimp Coconut Butterfly Breaded 21-25 ct Shrimp Breaded Butterfly 12-15 ct Shrimp Breaded Butterfly 16-20 ct Shrimp Breaded Butterfly 31-35 ct Pouch Shrimp Salad Cooked 250-350 ct Shrimp Peeled & Deveined Tail-On Cooked 21-25 ct Shrimp Peeled & Deveined Tail-On Raw 16-20 ct Calamari Rings & Tentacles IQF Haddock Filet EZ Pack 5-8 oz Cod Filet EZ Pack 8-16 oz

New Seafood Products & Rebates

LE N

T 20 1 Mar 6 ch

Feb rua ry 1 0-

24

4/2.5 lb 4/2.5 lb 4/2.5 lb 1/10 lb 1/10 lb 1/10 lb 1/10 lb 1/10.35 lb 1/10 lb 4/2.5 lb 1/10 lb 1/10 lb 2/5 lb 1/10 lb 4/2.5 lb 4/2.5 lb 6/2.5 lb 6/2.5 lb 24/6 oz 4/2.5 lb 5/2 lb 5/2 lb 4/2.5 lb 1/14 lb 1/14 lb

one COST $1.49 SELL AT $3.99

INGREDIENT

plus

CHICKEN ROASTED RED PEPPER GOUDA SOUP

POTENTIAL PROFIT* $2.50

Chef Francisco® Roasted Red Pepper Pepper & Gouda Bisque (953090 – 4/4 lb) – 12 oz

Click here to view the product showcase video

Hormel Fire Braised™ Chicken Breast (953440 – 2/5 lb) – 3 oz

MIXED BERRY YOGURT SMOOTHIE

COST $2.00 SELL AT $5.99

POTENTIAL PROFIT* $3.99

Yoplait® SmoothiePro ™ Mixed Berry (907850 – 6/60 oz) – 12 oz

Click here to view the product showcase video

Frozen Mixed Berries (965320 – 2/5 lb) – 3 oz

View our complete library of product showcase videos: WWW.YOUTUBE.COM/MARTINBROSDIST

FIND GREAT IDEAS & INSPIRATION FOR

Valentine’s Day MARTINSNET.COM/RECIPES Y

SPINACH ARTICHOKE DIP BLOSSOM BOWL

SURF & TURF

FRIED PINEAPPLE & BERRY TOPPED ICE CREAM

Smoke’NFast® Roasted & Seared Pork Shoulder (928620 – 2/5 lb)

PORK & PEPPER STEW YIELD: 12 2 lb 2 cups 2 cups 2 cups 1 qt

Smoke’NFast® Roasted & Seared Pork Shoulder (928620) Capital City Green Pepper (361261), strips Capital City Red Pepper (361251), strips Capital City Yellow Onion (361077), strips Bix Diced Tomatoes (380248)

2 cups 2 Tbsp 1 lb As needed As needed

1

Heinz College Inn® Chicken Broth (525070) Wholesale Minced Garlic (391020, 391021) Wholesale Red Potatoes (361975) Salt Pepper

COST $ 2.5 8 SELL AT $7.

99

POTENTIA L PROFIT* $ 5.41

2 6 oz 1/4 cup 1/4 cup 1/4 cup

COUNTRY BRAISED PORK DINNER YIELD: 12 Smoke’NFast® Roasted & Seared Pork Shoulder (928620) Wholesale Celery (360445), small diced C.H. Robinson Carrots (360280), small diced Capital City Yellow Onion (361077), small diced

5 oz

Lamb Weston Lamb’s Supreme® Roasted Garlic Mashed Potatoes (961170) 4 oz C.H. Robinson Carrots (360280), cut As needed Salt As needed Pepper

Sauté diced celery, carrots and onion. Heat pork and mashed potatoes. Steam cut carrots. Adjust flavors with salt and pepper.

Plate potatoes, place pork overtop, top with diced vegetables and serve with cut carrots, brown gravy (optional) and a side salad.

COST $ 3.0 1 SELL AT $ 9.

99

14

POTENTIA L PROFIT* $ 6.98

1 I N G R E D I E N T • 3 WAYS

STRAWBERRY CHIPOTLE PORK SANDWICH

COST $ 2.31 SELL AT $ 6 .99

YIELD: 12

POTENTIA L PROFIT* $ 4.68

Smoke’NFast® Roasted & Seared Pork Shoulder (928620) – 4 oz Rotella’s Butter Brioche Bun (907250) – 1 each McCain Moore’s® Battered Onion Twiggs® (944518) – 2 oz Strawberry Chipotle Ranch (see recipe) – 2 oz Sauté peppers and onion in a small stock pot. Add tomatoes, broth, garlic and potatoes. Simmer until potatoes are tender.

Add pork. Continue to heat until meat is heated. Adjust flavor with salt and pepper. Serve with a side salad and dinner roll.

STRAWBERRY CHIPOTLE RANCH YIELD: 20 1 qt Ventura Classic Gourmet® Select Buttermilk Ranch (630170) 1 each Roland Chipotle Peppers in Adobo Sauce (561180) 2 cups Wholesale Strawberries (377618) Pour ingredients into a blender. Pulse a few times. Place in the cooler for at least one hour before serving.

BONUS! 3 oz 2 oz 3 oz

3

PORK & PEACH QUESADILLA

Smoke’NFast® Roasted & Seared Pork Shoulder (928620) Shredded Cheddar Cheese (900868) Peach Salsa (see recipe)

1 each 2 oz 2 oz

Catallia Pressed Flour Tortilla – 12 in (949990) Kemps Sour Cream (900540) Guacamole

Build quesadilla with pork, cheese, salsa and tortilla. Grill, slice and serve with sour cream and guacamole.

PEACH SALSA YIELD: 12 1 lb 1/2 cup C.H. Robinson Green Onion (361010,361013), diced 2 Tbsp 1/4-1/2 cup C.H. Robinson Cilantro (360490), chopped 1/4 cup 2 each Capital City Jalapeños (361280), diced 1 lb Bix Diced Tomatoes (380248)

Dole Chef-Ready Cuts Diced Peaches (965520) Mott’s ReaLime Lime Juice (733100) Roland Balsamic Vinegar (422110)

Combine all ingredients. Let sit 1/2-1 hour before serving.

COST $ 2.3 7 SELL AT $ 6 .99

POTENTIA L PROFIT* $ 4.62

VIEW OUR NEW, QUICK AND FUN STEP-BY-STEP VIDEO

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

7 Tips & Products for Effective Ergonomics Julie Halfpop, RDN, LD Martin Bros. Director of Nutrition Services

Ergonomics involves adjusting a job to an employee to prevent injuries related to repetitive motions and other related work factors. Minimizing workers’ compensation and keeping employees well by using effective ergonomics makes both good financial sense and good public relations sense.

Here are some ways that you can create effective ergonomics in your foodservice workplace: 1. Use ergonomically-correct utensils and equipment.

Firm Grip™ Utensils Some of the most essential tools in the kitchen when it comes to peeling, prepping and processing food.

2. Ensure knives are sharpened regularly, and

• Patented, ergonomic soft grip handles • Non-slip grip • Dishwasher safe

3. Dice, chop or mix foods using mechanical devices,

Straight Edge Straight Peeler (90423855)

use the right knife for the job.

or purchase pre-cut or pre-peeled items.

4. Adjust height of work surfaces to best fit individual employees, zeroing in on elbow height.

Straight Edge Y Peeler (90439272) Cheese Plane (90423856) Zester/Lemon Peeler (90423858) Apple Corer (90423859)

5. Train workers on proper lifting.

Tomato Stem Corer (90423860) Bagel Cutter (90423853)

6. Purchase anti-fatigue mats.

7. Organize the dish room to reduce bending and twisting.

Garlic Press (90438957) Medium Hole Grater (90423861) Hand Can Opener (90423854) Hand Held Sharpener (90423863)

One-Piece Ergo Grip Ladles with Kool-Touch® Handles ™

Stainless Steel Basting Spoons with Ergo Grip™ Handles • One-piece stainless steel construction is extremely durable and has no crevices to collect water or bacteria • High-temperature, patented nylon handle – heat resistant to 450˚F • Built-in stopper notch prevents spoon from sliding into food product • Handles contain an all-natural antimicrobial material Solid (90452046) Perforated (90457846) Slotted (90450797) 3-Sided Solid (90452308) 3-Sided Perforated (90457843)

Nine Piece Garnish Set with Nylon Case (90431473)

• Offset handle for more comfortable use • One-piece stainless steel construction with black handle • Handle stopper keeps from sliding into serving container • Shorter overall length permits easy serving under low profile breath guards 4 oz (286636) • 6 oz (288819)

Heavy-Duty Stainless Steel Turners with Ergo Grip™ Handles • Ergonomic handle is comfortable and reduces hand fatigue • High-temperature, patented nylon handle – heat resistant to 450˚F Solid Beveled (267711) Solid (267712) Perforated (267713)

16

Kitchen Shears (90439271)

Ergo-One ® Stainless Steel Utility Cart • Ergonomic top shelf height for strain-free loading and bottom shelf height to prevent lifting injuries • Vertical handle ensures wrists are in the correct position for pushing and steering • No-mark, cushion tread wheels absorb impact, reducing vibration and strain • All swivel casters provide ultimate maneuverability (267706)

SENIOR LIVING

5 KEYS TO

healthy skin Deb Elings, RN, WCC, Certified PAC Trainer

Martin Bros. Medical Supplies Specialist

Making sure that patients’ skin is healthy is very important in healthcare. Malnourished skin can be painful, takes time to heal and needs to be protected from future damage.

Here are some keys to ensuring patients’ skin health:

14 5 2 3

TE AM APPROACH

Everyone who has a relationship with and interest in the wellbeing of a patient/ resident must communicate and work together in order to ensure the best health for the patient. This team may include: • Nurses/CNAs/Direct Care Workers • Dietitians/Dietary Staff • Physical Therapists/Occupational Therapists/Speech Therapists • Physicians • Family Members • Patient (The patient is the most important part of the team! It is his/ her health. Make sure to include him/her in care discussions.)

GOOD NUTRITION

Always try to get a patient/resident to try food first. If this doesn’t work, the team needs to look at providing supplements that are high in protein and calories. In times of stress – such as when a patient has a wound – he/she will sometimes also lose conditionally-essential amino acids. Therefore, make sure that chosen supplements also include these amino acids.

Using these types of supplements will help the patient’s body heal from the inside out.

H Y D R AT I O N

Making sure that a patient/resident remains hydrated at all times is also very important. Here are some tips to help the team focus on hydration:

• Offer fluids during all activities and cares.

• During meals, place differentcolored napkins at place settings of high-risk residents.

• Place a symbol, such as a water drop, at the bedsides of high-risk residents.

• Remember that when residents are on a Med Pass product, they need additional fluids.

H E A LT H Y W E I G H T

Making sure that a patient/resident maintains a healthy weight is very important. Here are some tips to help the team focus on healthy weight maintenance: • Offer snacks at all activities.

• Provide six small meals per day.

• Keep updated lists of likes and dislikes.

• Assure proper tableside positioning at meals.

• Weigh patients frequently.

AV O I D P R E S S U R E ULCERS

Pressure ulcers are one of the most serious problems that can develop from malnourished skin and/or improper care. Here are some tips to help prevent pressure ulcers: • Teach and encourage residents to shift weight every 15 minutes.

• Turn and/or reposition non-ambulatory residents a minimum of every 2 hours.

• Inspect residents’ skin during bath and when changing clothes.

• Apply lotion to patients’ backs, bony prominences and dry, flaky skin at bath time and as needed.

• Protect high-risk areas and current ulcers from further/future damage.

UPCOMING EVENT Putting the Pieces Together Wound Symposium Jan 19 Kansas City, MO Jan 26 St. Peters, MO

PRODUCTS FOR HEALTHY SKIN Healthy Shot ® Protein Beverages – 24/2.5 oz Clear, clean and refreshing.

Due to the small serving size and refreshing flavor, does not create unwanted early satiety.

Tropical (571340) – 12g protein Cran-Grape (571790) – 24g protein Peach (571420) – 24g protein

L-Emental® Complete Amino Acid Diet – 50/10g May help maintain skin integrity by delivering arginine, antioxidants and zinc. Arginine is an amino acid that is high in nitrogen.

Although produced by the body, arginine becomes conditionally essential during times of metabolic stress.

Each packet delivers 4.5g of arginine.

Cherry (570900) Orange (570860)

Bóa Vida Recovery Crème Helps with recovery of dry, malnourished skin on an everyday basis. Cupuaçu butter provides incomparable moisture absorption properties – nearly twice that of lanolin. Helps restore lipid barrier of the skin. Reduces Transepidermal Water Loss (TEWL) from outer skin layer.

040818 – 12/4 oz 040830 – 6/32 oz

www.martinsnet.com/events

2016 ISSUE ONE

17

EQUI PM ENTA N D SUPPL I ES Trusted Brand Feature:

7 Things EvEry OpEraTOr OughT TO KnOw abOuT nsF LisTEd shELving 1

What criteria and/or design features is NSF looking out for when they evaluate product for certification?

2

What does the certification process entail?

3 4 5

18

Every piece of food equipment has its own design/construction, material and even performance requirements depending upon the type of equipment and its intended end use. For shelving certification, NSF International looks at a multitude of factors including cleanability and corrosion resistance.

For certification to NSF/ANSI 2, food equipment requires a thorough review of materials, a physical evaluation of the equipment to ensure compliance to NSF standard design and construction requirements and possibly performance testing depending on the type of equipment. Once any issues are resolved and there is evidence that the equipment meets all the applicable requirements of the standard, then certification can be granted.

How early in the design of a product does NSF get involved?

NSF International encourages companies to contact them as early as possible in the equipment design process. NSF International experts often get involved in the R&D process to help prevent issues later down the line, but they can become involved at any stage in the design process.

What is the ongoing audit process once a product has been approved?

Prior to certification, NSF International auditors conduct the first announced visit to a facility to ensure all personnel involved are aware of all the requirements of NSF International certification including record keeping and facility access. After certification, NSF International conducts unannounced audits to ensure that all products bearing the NSF mark are being manufactured in the same manner as originally certified.

Why is it important that a foodservice operator invests in products that are NSF listed, and how does this protect them?

Investing in an NSF/ANSI certified food safety product ensures that the product will not leach harmful chemicals into food, is cleanable and is not likely to harbor bacteria.

6

Why would it not be recommended that an operator purchase a non-NSF listed shelving product?

7

What risk do operators run if they choose non-NSF listed products for a commercial application?

The NSF International certification process for NSF/ANSI 2, which covers shelving products used in commercial foodservice, ensures that the product meets requirements for sanitation, design and fabrication as well as performance for food handling and processing. Purchasing equipment certified to this standard can provide assurance that the equipment has been tested for corrosion and cleanability.

Certification provides assurance that the equipment has been independently reviewed and tested by NSF International and meets all applicable design, material and performance requirements. Without this assurance, operators run the risk of purchasing equipment that will not withstand the rigors of a commercial foodservice operation and may prove to be unsafe. Because health departments look for NSF certified equipment during their inspections, using uncertified equipment can also result in violations and interruption of business operations, including delayed store or restaurant openings.

NSF LISTED SHELVING

by Cambro

Ring-Up Demand This Year with Upscale To-Go Packaging!

Cold Containers Round Bowls & Lids Black Shallow Round Bowl – 32 oz (854350 – 100 ct)

Clear Dome Lid (856390 – 100 ct)

Black Round Bowl – 18 oz (352952 – 300 ct)

Camshelving Elements Series Stationary Starter Units with Vented Shelves ®

Clear Dome Lid (352953 – 300 ct)

Black Round Bowl – 160 oz (856360 – 50 ct)

• Made from a unique, extremely strong composite material that withstands all extreme storage conditions and temperatures and is even impervious to moisture and chemicals.

• Shelf plates are easy to remove and run through the dishwasher.

• Designed to store all your food product or supplies in all areas of your foodservice operations to help support organization and labor savings while simplifying inventory management.

• Each kit includes vented shelf plates for 1 shelf, 2 stationary traverses, 1 bag of 8 stationary dovetails (4 each A and B) and instruction manual.

Clear Dome Lid (856370 – 50 ct)

Square Bowls & Lids Black Square Bowl – 24 oz (Medium) (856260 – 6/50 ct)

Black Square Bowl – 32 oz (Medium) (856040 – 6/50 ct)

Clear Dome Lid for Medium Square Bowls (856270 – 6/50 ct) Black Square Bowl – 48 oz (Large) (345712 – 2/75 ct)

• Traverses are made from composite material that is as strong as steel – will not rust, corrode or peel.

• Lifetime Warranty against rust and corrosion.

• Brushed Graphite 260153 – 1/24x60x72 260154 – 1/24x36x72 More options are available. Ask your Martin Bros. representative for more information.

Black Square Bowl – 64 oz (Large) (345713 – 2/75 ct)

Clear Dome Lid for Large Square Bowls (856290 – 2/75 ct)

EQUI PM ENTA N D SUPPL I ES

INFECTION PREVENTION Cleaning Protocols to Help Prevent the Spread of Illness-Causing Germs Roxanne Hassman Martin Bros. Janitorial Category Marketing Manager It’s the time of year when illnesses that are more prevalent in the fall and winter, such as the flu, come to a peak. Therefore, to help keep your employees and customers healthy, it’s important to make sure you’re following the proper infection prevention cleaning procedures.

Make sure you’re cleaning both hard and soft surfaces. Hard surfaces such as light switches, door handles, railings, chairs, tables and faucets are prime areas for germs to hide. In addition, microorganisms can live on soft surfaces, too. Therefore, adding a routine to address soft surfaces such as couches, cushions and mouse pads may also help reduce the transmission of infections.

For hard surfaces: 1. Clean off any excess dirt.

2. Thoroughly wet surface by using a disinfecting wipe or disinfecting solution in a spray bottle.

3. Allow disinfectant to contact surface for minimum contact time. (Read label for proper contact time.)

4. Rinse if necessary.

For soft surfaces, routinely launder curtains, linens, employee uniforms and other soft surfaces in your facility. In addition, use an EPA-registered product to kill bacteria on soft surfaces between launderings and on soft surfaces that cannot be laundered.

Here are some disinfectants available along with some of their kill claims and contact times required:

4 in One Disinfectant & Sanitizer Influenza A&B

Norovirus

C. Diff

MRSA

VRE

Century Q 256 (022805 - 4/2 L)

Yes - 10 min

No

No

Yes - 10 min

Yes - 10 min

Millenium Q 64

Yes - 10 min

Yes - 10 min

No

Yes - 10 min

Yes - 10 min

Yes - 3 min

Yes - 30 sec

No

Yes - 3 min

Yes - 3 min

• Sanitizes soft surfaces in just 30 seconds.

Hydrogen Peroxide Cleaner/Disinfectant (019950 - 9/32 oz)

Yes - 30 sec

Yes - 1 min

No

Yes - 1 min

Yes - 30 sec

Hydrogen Peroxide Cleaner/Disinfectant Wipes

Yes - 30 sec

Yes - 3 min

No

Yes - 1 min

Yes - 30 sec

• Sanitizes the air AND kills odor-causing airborne bacteria.

• Reduces allergens that trigger allergies and asthma.

(022905 - 4/2 L; 022910 - 4/1 gal)

Microcide TB (010660 - 12/1 qt; 012310 - 1/5 gal)

(019970 - 6/95 ct)

Germicidal Bleach Wipes

Yes - 1 min

Yes - 1 min

Yes - 3 min

Yes - 30 sec

Yes - 30 sec

Yes - 5 min

Yes - 5 min

Yes - 5 min

Yes - 5 min

Yes - 5 min

(019810 - 6/70 ct)

Germicidal Bleach (018560 - 3/121 oz)

20

(011480 – 12/14 oz)

• Disinfects hard surfaces with 24 EPAregistered kill claims.

Webinars & Events WEBINARS Best Practice to Reduce Hospital Readmissions H Jan

13

N

1:30 pm 2:30 pm Brenda Richardson, MA, RDN, LD, CD, FAND

This session will present an overview of current “best practice” nutrition for effective care transition management along with suggestions of how to apply “best practice” for use in daily practice.

Precision Medication Therapy in Long Term Care N Feb

9

1:30 pm

2:30 pm

Justin Rash, PharmD, CGP, Martin Health

New CMS Guidelines Feb

17

1:30 pm

H

Plate Presentation/Garnishing

N

Mar

2:30 pm

9

1:30 pm

H

2:30 pm

Martin Bros. Chefs

Kathleen Neidert, PhD, RD, CSG, LD, LNHA

EVENTS Putting the Pieces Together Jan

19

11:30 am - 4:30 pm Kansas City, MO

H

N

Jan

26

11:30 am - 4:30 pm St. Peters, MO

Sit in and watch a mock trial taken from an actual wound care claim handled by Lee Agency. Learn how to develop policy and procedures for wound care consistent with Federal Regulations and National Standards. Learn the importance of nutrition in the wound healing process and in a successful healthy skin program.

Andy Schoeph and Amber Elder, RN, ADON of Lee Agency; Martha Kelso, RN, HBOT, COO, MWS of Mobile Wound Solutions, LLC; Kyndra Hamblin, RD, LD and Deborah Elings, RN, WCC of Martin Bros.

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 4

Heinz Chef Francisco® Southwest Style Chicken Chili (950340)

Custom Culinary Master’s Touch® Select Chicken Base (500760)

Bush’s Best Taco Fiesta Black Beans (601510)

McCormick Sriracha Seasoning

Stonefire® Naan Dippers

Roland Chipotle Peppers in Adobo Sauce (561180)

(475771)

PAGE 5

High Liner FPI® Pulled BBQ Atlantic Salmon (928550)

Hormel Fire Braised™ Chicken Breast (953440)

PAGE 6

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Norpac American Harvest™ Edamame Vegetable Blend (964390)

Rotella’s Blueberry Bread

PAGE 8

Rotella’s Butter Brioche Bun – 4.25 in (907250)

(908650)

PAGE 8

Valley Meats Ultimate Burger Beef Patties – 3x1 (913700)

(908670)

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Heinz Chef Francisco® Roasted Red Pepper & Gouda Bisque (953090)

PAGE 15

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McCain Moore’s® Battered Onion Twiggs® (944518)

Lakeside Ergo-One® Stainless Steel Utility Cart (267706)

Lamb Weston House Cuts® Skin-On Lattice Chips (953270)

General Mills Yoplait® SmoothiePro™ Mixed Berry (907850)

PAGE 17

Central Solutions Bóa Vida Recovery Crème (040818, 040830)

Farmland Smoke’NFast® Roasted & Seared Pork Shoulder (928620)

PAGE 20

Clorox Healthcare® Hydrogen Peroxide Cleaner Disinfectant (019950)