Dish! - 2018 Issue 1 by Martin Bros.

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2018 Issue One | January | martinbros.com

TRENDS

12 FOR 18

Chateaubriand for Two Featuring Local Sourcing & Shareable Plates Trends page 6

Smoked Salmon Three Ways page 15

Delicious Cruciferous page 18

Equipment & Supplies Resolutions page 20

February is NATIONAL PANCAKE MONTH

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EXECUTIVE VICE PRESIDENT Diane Chandler

MEDICAL SUPPLIES SPECIALIST Becky Miller

VICE PRESIDENT OF MERCHANDISING Jennifer Meinders

EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller

MARTIN BROS. DISTRIBUTING

MARKETING MANAGER Angie Dark

Martin Bros. has made our list for 2018! Twelve trends – some of which we’ve seen coming…and some of which are already here and we foresee sticking around throughout the year and beyond. All of the trends are a perfect fit for us here in the Midwest, yet many are things we’re seeing across the United States as a whole, too. So, what’s trending? What’s hot? How do we stir things up? We’ve got some great ideas for you! #Legendary #MBTrends

VENDOR MARKETING COORDINATOR Krystle Kettman

Krystle Kettman

CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Natalea Koehn, Vince Barkhoff DIETITIANS Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith GRAPHIC DESIGNERS Rob Swiatly, Jeff Sadler, Trent Phillips, Bill Pendry, C. Allyn Slack PHOTOGRAPHY Rob Swiatly VIDEOGRAPHY C. Allyn Slack INTERACTIVE DESIGN SPECIALIST Bill Pendry

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

Managing Editor kkettman@martinbros.com

Potential profits are based on average prices and serving sizes. Martin Bros. reserves the right to correct all printing errors.

CULINARY CONCEPTS 12 Trends for 2018

HOT DISH!

ONE INGREDIENT THREE WAYS

HEALTH & WELLNESS

SENIOR LIVING

EQUIPMENT & SUPPLIES

New Year’s Offers & More

Smoked Salmon Three Ways

Trident Hot Smoked Salmon

Delicious Cruciferous

6 Ways to Excite with Snacks

New Year’s Solutions & Resolutions

12 Trends & Recipes for ‘18

Equipment & Supplies Resolutions

CULINARY CONCEPTS

TWELVE TRENDS FOR TWENTY EIGHTEEN Ready for 2018? Martin Bros. specialists are here to help with our annual list of trends and recipes to get you going down the path to a successful year! What’s trending? What’s hot? How do we stir things up in the Midwest? We’ve got some great ideas for you right here! #Legendary #MBTrends

1 2 3 4

CLEANER LABELS

Clean food is a trend that continues to grow. More and more people want to know exactly what’s in their food, and they want to be able to understand and pronounce every ingredient. That’s why more and more manufacturers are removing, changing and cutting back on their ingredients. So if you end up using a clean product, let your customers know. They’re looking for it!

Find this recipe & more at: martinbros.com/recipes

LOCAL SOURCING

More and more people also want to know where their food is coming from, and they want to see it coming from local farms and facilities. Martin Bros. stocks many local products, and we’ve added some great new ones over the past year, too. So, support those products when you can. Going local can be such a great thing for our communities, including your business.

QUALITY VS. QUANTITY

It’s not always about how much food is on the plate. For many, it’s more about the quality of the food and how it’s displayed. Many people will pay more for less if it looks good and tastes great. So keep this in mind as you look at bringing in new and unique items. Many times, you can do much more with less.

ANCIENT GRAINS

Grains continue to be very popular – especially ancient grains. Ancient grains are unique yet unchanged. They are unchanged because they have been around for centuries and are not refined like modern grains. However, they are unique because they were forgotten about for so many years. Since they are unrefined, they are also more nutritious, which makes them a great addition to menus.

5 6

VEGETARIAN & VEGAN DIETS

While nothing new, recognizing and catering to vegetarians and vegans is becoming more and more important. People are more likely to look online before they dine out these days, so you’ll miss opportunities to grab business if you don’t have options and if you’re not promoting them. In addition, you can make your vegetarian and vegan dishes so attractive that anyone will order them, which can be a great thing for your overall sales.

UNDER-UTILIZED PROTEINS

We’re always looking for something new. One of the best places to start is at the center of the plate. Bring in some under-utilized proteins, such as Beef Chuck Eye Rib End (312320), Beef Chuck Eye Roll (937970), Frenched Pork Rib Rack (934990) and Airline Chicken Breast (977580). Prices can often be very competitive while also being a great way to bring something unique to your menu.

hear about the Trends! From Martin Bros. Marketing Senior Editor, Krystle Kettman, and Martin Bros. Corporate Chef & Operations Consultant, Scott Fadden

New Podcasts Monthly 2

MARTINBROS.COM/PODCAST or Search for Dish!Exclusive on iTunes

CULINARY CONCEPTS

Menu Solutions with an Edge! Watch a teaser video by scanning this QR code!

7 8 9

FLEXIBLE FOODS

We must be flexible and so must the foods we serve. We’re living in a world with seemingly limitless and instantaneous possibilities. Therefore, we must be able to give our customers what they want when they want it. Breakfast for dinner. Dinner and dessert for breakfast. The more flexible you can be, the more business you’ll see – especially from the younger generations.

SMALL PLATES

Small plates allow you to serve higher-quality food for more reasonable prices, and they also allow your customers to sample several different things. In addition, if customers want to have appetizers, indulge in a dessert or both in addition to a couple entrées, small plates make it more possible!

SHAREABLE PLATES

Much like small plates, shareable plates give customers the ability to sample several different things, get things started with an appetizer and/or indulge in a dessert without feeling like they’re overindulging. Shareable plates also provide a great group experience; and millennials and generation Zers love experiences that they can remember and share with the online world and with their friends.

11 12

TO-GO

To-go is going! It is probably one of the biggest trends we’re seeing right now. The rise of mobile apps and third-party delivery services are making to-go even easier and more popular these days, too. Food service establishments have to really start evaluating the to-go experience that they’re providing versus what they could and should be providing based on current trends and opportunities. Visit info.martinbros.com/to-go to download the complete Martin Bros. To-Go Guide!

STREET FOODS

Food trucks continue to be popular, and so does bringing them inside to a sit-down or graband-go setting with a little extra flair. Think unique, fun foods that you’d get at a street cart, fair or festival with some added possibilities like plate presentation and endless flavor combinations.

SEASONING, SPICE, SMOKE & BBQ

This trend is nothing new, but the possibilities and new ways to create flavor continue to evolve. Cold smoking is becoming more popular, with smoked cheeses, nuts, olives and more seeing their way onto menus right along with traditional smoked meats and barbecued sides…all with new, unique spice and seasoning blends.

THE 2018 TRENDS ARE HERE! Handheld Flavor Fusion | Globetrot with Hot Pot Drink to Your Wellness | Japanese Izakaya Eats A Bite of East Africa

Find out all about these trends by scanning this QR code or going to www.mccormick.com/ flavor-forecast-2018!

COST $9.89 SELL AT $24.99

STEAKHOUSE TOMAHAWK PORK CHOP WITH SMOKY MAPLE BUTTER & MEDITERRANEAN QUINOA

POTENTIAL PROFIT* $15.10

1 each � Beeler’s Tomahawk Pork Chop (935080) To taste � Salt To taste � Pepper 4 oz � McCain Moore’s® Onion Tanglers® Breaded Onion Slivers (964130), prepared 1 oz � Smoky Maple Butter (see recipe) 1/2 cup � Norpac Flav-R-Pac® Ancient Grains Mediterranean Quinoa Blend, prepared PREP | Season chop with salt and pepper; grill to internal temperature of 140 145°F. Plate onion slivers and place chop on top. Slice Smoky Maple Butter and place on top of chop. Serve along with quinoa blend.

SMOKY MAPLE BUTTER

TOMAHAWK PORK CHOP (935080 – 12/12-14 OZ) Le Mars, Iowa

YIELD | 16 1 lb � Anchor Pure New Zealand Unsalted Butter (929750) 1/4 cup � Lyons Pancake & Waffle Syrup (770470) 1 Tbsp � McCormick Grill Mates® Smokehouse Maple Seasoning (470061)

The European “Red” Duroc breed of pig, which is simply superior with beautiful marbling and texture as well as the perfect pH. Combine that with years of meticulous genetic work, and it’s a natural lineage of superior pigs.

PREP | Soften butter and mix with syrup and seasoning. Lay out a sheet of plastic wrap; spoon butter mixture onto center, roll into a tube shape, wrap and chill until firm.

With only four or five pronounceable ingredients in each product, simplicity is the recipe. Beeler’s proudly meets and exceeds the USDA’s standard to be considered “minimally processed,” which requires that nothing is done to the meat to alter the natural taste. All natural and antibiotic free. You’ll never find any antibiotics, growth promotants, ractopamine (paylean), nitrites, MSG, phosphates or gluten. Beeler’s supports humane treatment, rejecting the use of gestation crates and letting hogs have space to roam free.

NORPAC FLAV-R-PAC® ANCIENT GRAINS MEDITERRANEAN QUINOA BLEND

NE W !

2018 Trend:

Cleaner Labels

Local Sourcing

Ancient Grains

Under-Utilized Proteins

2018 Trend:

Seasoning

CULINARY CONCEPTS

PEPPER CRUSTED TENDERLOIN WITH CRACKED BLACK PEPPER DEMI-GLACE & ROASTED RICED CAULIFLOWER

2018 Trend: 2018 Trend:

Local Sourcing

Seasoning

1 each � 8 oz Tenderloin from Greater Omaha Choice Beef Tenderloin (902880) As needed � McCormick Cracked Black Pepper (472411) To taste � Salt As needed � Cracked Black Pepper Demi-Glace (see recipe) 1/2 cup � Roasted Riced Cauliflower (see recipe) PREP | Season tenderloin cut with cracked black pepper and salt; cook to desired temperature. Serve cooked tenderloin with Cracked Black Pepper Demi-Glace on top alongside Roasted Riced Cauliflower and a side salad with choice of dressing.

CRACKED BLACK PEPPER DEMI-GLACE YIELD | 16 1 qt � Water 1-1/4 cup � Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix (501700) 1 Tbsp � McCormick Cracked Black Pepper (472411) PREP | Mix and make demi-glace with water as directed, adding cracked black pepper before serving.

ROASTED RICED CAULIFLOWER 1/2 cup � Norpac Flav-R-Pac® Riced Cauliflower (955370) As needed � Roland Pomace Olive Oil (620390) To taste � McCormick Grill Mates® Vegetable Seasoning (470201) PREP | Preheat oven to 375°F. Toss riced cauliflower with olive oil and vegetable seasoning; roast on a baking sheet in oven until starts to brown.

COST $11.01 SELL AT $27.99

CRACKED BLACK PEPPER (472411 – 1/16 OZ) Carefully sourced from mature pepper berries that have been harvested and sundried for seven to ten days. More coarse and grainy, for a stronger flavor and more visual appeal. Perfect for kabobs, pizzas, steaks, seafood and sauces.

POTENTIAL PROFIT* $16.98

2018 ISSUE ONE

CULINARY CONCEPTS

Chateaubriand for Two 2018 Trend:

2018 Trend:

Local Sourcing

shareable plates

TENDERLOIN 1 each � 14-16 oz Tenderloin from Greater Omaha Choice Beef Tenderloin (902880) As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper PREP | Preheat oven to 425°F. Rub tenderloin cut with olive oil and season with salt and pepper. Sear on a grill or flat top, then place on a baking sheet and cook in oven to desired temperature. Slice.

SAUTÉED SPINACH CHOICE BEEF TENDERLOIN (902880 – 6/5 & UP) • Omaha, Nebraska • In the steak business since 1920. • From pasture to plate, an uncompromising commitment to quality and constantly at the forefront of innovation in food safety and humane treatment of animals. • All processing done under one roof, giving maximum quality control.

3 cups � Bix Spinach (361170) As needed � Roland Pomace Olive Oil (620390) 2 each � Farmland Gold Medal Apple Cider Bacon Slices – 18/22 (914040), cooked, diced As needed � Wholesale Minced Garlic (391021) As needed � Roland Balsamic Vinegar (600880) PREP | Sauté spinach over medium-high heat with olive oil, diced bacon and garlic for approximately 1 minute. Add balsamic vinegar to taste.

BÉARNAISE SAUCE 1-1/2 cups � Custom Culinary Whisk & Serve® Hollandaise Sauce Mix (501800), prepared 2 Tbsp � Wholesale Shallots (360565), chopped 2 Tbsp � McCormick Tarragon Leaves (472401) 1/2 cup � Dry White Wine 2 Tbsp � B&G Regina® Fine White Wine Vinegar (341563) As needed � Roland Pomace Olive Oil (620390) PREP | Heat olive oil in a sauté pan over medium heat. Add shallots; cook for 3-4 minutes. Add tarragon, white wine and vinegar; continue to cook until most of the liquid is reduced. Add prepared hollandaise sauce; cook until heated through.

COST $22.10 SELL AT $64.99

POTENTIAL PROFIT* $42.89 SCALLOPED POTATO CASSEROLE – REDUCED SODIUM (602690 – 6/2.25 LB) Complete kit – potato slices and savory sauce with herbs. One pan convenience – add boiling water and butter and bake. Gluten free. Serve two six-ounce portions.

CULINARY CONCEPTS

SWEET CHILI MANHATTAN FILLET SURF & TURF YIELD: 2

2 each � 6 oz Fillets from Greater Omaha Choice Beef Strip Loin (932820) 4 each � Fish Guys EZ Peel Shrimp 6/8 ct (372798) As needed � McCormick Grill Mates® Montreal Steak® Seasoning (471181) As needed � Bay Valley Saucemaker® Sweet Chili Sauce (430570)

2018 Trend:

Local Sourcing

PREP | Season fillets and cook to desired temperature. Cook shrimp (no need to remove the shell – these shrimp are already deveined and easy peel); once cooked, add sweet chili sauce and toss to coat. Plate fillets. Top each fillet with one shrimp and place another shrimp alongside each fillet. Serve with Lamb Weston Lamb’s Supreme® Red Skin Roasted Garlic Mashed Potatoes (349797) and Wholesale Asparagus (360050).

2018 Trend:

seasoning

COST $9.60 SELL AT $27.99

POTENTIAL

PROFIT $18.39

SEE HOW TO MAKE THIS RECIPE! VIEW OUR NEW, QUICK AND FUN STEP-BY-STEP VIDEO

YOUTUBE.COM/MARTINBROSDIST

CULINARY CONCEPTS

CAJUN BROWN SUGAR SOCKEYE SALMON YIELD: 6

1 each 2 Tbsp 2 Tbsp As needed

� � � �

Trident Alaskan Sockeye Salmon (954930) McCormick Cajun Seasoning (472171) Brown Sugar (474420) Roland Pomace Olive Oil (620390)

PREP | Preheat oven to 425°F. Place salmon skin side down on a baking pan spayed with food release. Brush salmon with olive oil. Mix Cajun seasoning and brown sugar together; sprinkle evenly onto salmon. Bake until salmon reaches an internal temperature of 145°F. Serve with Kraft Heinz Broccoli Cheese Soup (954850) and Lamb Weston Rusettes® Mini Potato Pancakes (961570).

2018 Trend:

shareable plates

2018 Trend:

Seasoning

COST $6.56 SELL AT $18.99

POTENTIAL PROFIT* $12.43

NE W !

ALASKAN SOCKEYE SALMON – 1-2 LB (954930 – 1/22 LB)

FISHERMAN DELIGHT SANDWICH WITH FRIES ICELANDIC® GUINNESS® BATTERED HADDOCK FILLET – 8 OZ (929240 – 1/10 LB)

COST $5.44 SELL AT $12.99

POTENTIAL PROFIT* $7.55

2018 Trend:

street foods

CULINARY CONCEPTS

SEARED TUNA

GINGER SAUCE

1 each To taste To taste As needed

1/4 cup � ConAgra La Choy® Soy Sauce (560980) 2 Tbsp � Paris Brothers Cervasi® Lemon Juice (733120) 1 tsp � Wholesale Ginger Root (391014), grated 1 tsp � Wholesale Minced Garlic (391021) 1/2 tsp � McCormick Ground White Pepper (472561) As needed � Sugar

� � � �

Trident Red Tuna Steak (954980) Salt Pepper McCormick Whole Sesame Seed (472642)

PREP | Salt and pepper tuna and sprinkle/press on sesame seeds, rolling onto sides to completely coat. Sear in a sauté pan or grill over high heat, which should only take 1-2 minutes per side (depending on the thickness) for serving rare or medium rare. Slice.

PREP | Mix all ingredients together, adjusting sweetness with sugar.

As needed � Capital City Cucumber (360460) As needed � C.H. Robinson Carrot (360280)

COST $4.01 SELL AT $11.99

POTENTIAL PROFIT* $7.98

2018 Trend:

shareable plates

NE W !

RED TUNA STEAK – 6 OZ (954980 – 1/10 LB)

2018 ISSUE ONE

ZESTY ORANGE COCONUT SHRIMP APPETIZER 8 each � King & Prince Mrs. Friday’s® Coconut Butterfly Shrimp (927950) 1 Tbsp � Sweetened Coconut Flakes (464038) 2 oz � Nestle Minor’s® Zesty Orange Sauce (551810) As needed � Wholesale Orange (376541), zest As needed � C.H. Robinson Parsley (361160), chopped

2018 Trend:

shareable plates

2018 Trend:

Seasoning

PREP | Preheat oven to 350°F; place coconut onto a baking sheet lined with parchment paper; bake until browned/toasted, tossing after 2-4 minutes to get both sides. Cook shrimp as directed; after removing from fryer, place into a bowl and toss with orange sauce. Plate, topping with orange zest and chopped parsley.

COST $4.60 SELL AT $12.99

POTENTIAL PROFIT* $8.39

MRS. FRIDAY’S® COCONUT BUTTERFLY SHRIMP – 16/20 CT (927950 – 4/2.5 LB)

MINOR’S® ZESTY ORANGE SAUCE (551810 – 4/.5 GALLON)

NEW YEAR’S OFFERS, REBATES & NEW ITEMS Pricing valid through January 31, 2018

SPECIAL OFFERS NE W

Angela Mia® No Salt Added Diced Tomatoes

NE W

(551480 – 6/#10)

French Bavarian Crème EZ Squeeze® Filling

With only 35 mg of sodium per serving, meets the demand for healthy ingredient options. $28.99

(754300 – 12/2 lb)

Red Tuna Steak – 8 oz

Super smooth and creamy texture with a rich vanilla flavor. Simply snip off a corner and dispense the product right from the sleeve. $21.99

(954970 – 1/10 lb)

Icelandic® Yuengling® Battered Haddock Fillet – 4 oz

Great choice for grilling, baking, broiling and sautéing. Quality grading and freshfreezing method ensure flavor and quality are the best available. $75.99

(920760 – 1/10 lb)

Haddock battered with renowned Yuengling® Lager. $60.99

Flat Iron Beef Steak (978360 – 16/10 oz)

Extremely tender and well marbled. $93.99

Atlantic Salmon Fillet – 8 oz

NE W

(902920 – 1/10 lb)

Skinless, boneless, individually quick frozen and individually vacuum packaged. $107.99

Gold Medal Variety Muffin Mix ™

(402620 – 6/5 lb)

Variety muffin mix in an easy-to-use, “just add water” format. Produces traditional texture and white crumb. $65.59

NE W Gardenburger ® Roasted Garlic & Quinoa (955450 – 48/4 oz)

Made with quinoa, brown lentils and roasted garlic, these on-trend ingredients deliver a flavorful entree your guests will come back for. $85.99

Chipotle Mayonnaise

Oriental Breaded Butterfly Shrimp – 31/35 ct

Mayonnaise packed with bits of chipotle peppers for a kick. Switch out your regular mayo with this flavor-packed substitute. Use it as a spread on sandwiches or for a dip. The mild spiciness and smoky flavor will add a kick to any meal. $25.59

Premium peeled and deveined clean tail butterfly shrimp coated with oriental breading. Packaged in individually-portioned pouch packs. Serve as an appetizer, addon, combo plate or lunch plate. $53.99

A delicious combination of flakes and chunks with a pinch of real crabmeat. Create luxury hot and cold menu items at a fraction of the fancy crab cost. $27.99

(632310 – 2/1 gal)

(923090 – 24/6 oz)

Imitation Salad-Style Crab (924960 – 4/2.5 lb)

CLOSEOUT OFFERS Zerts™ Cake Batter Pudding Cups

Pretzel Sandwich Bun

Brazilian Cheese Rolls – .75 oz – Gluten Free

Vienna Bread

$26.99

$62.99

$46.99

$10.89

(964640 – 60/3 oz)

(995288 – 80/4.4 oz)

(966140 – 9/17.64 oz)

(987070 – 1/3 ft)

2018 ISSUE ONE

HOT DISH!

REBATES FREE CASES REBATE!

FIRST CASE REBATE!

UP TO $500!

UP TO 50 CASES!

Seasoned Tots

Premium Blend BBQ Sauce (561930)

Gravies Rebate

Savings Are Yours Love Pollock Lent Rebate

Offer valid through 6/30/2018.

Offer valid through 5/31/2018.

Offer valid through 4/30/2018.

UP TO $1500!

UP TO $500!

Swiss Miss® Hot Cocoa Mix Rebate

Krusteaz® Biscuit Mixes Rebate

Offer valid through 2/28/2018.

Offer valid through 1/31/2018.

(572490, 572500)

(402550)

Offer valid through 4/30/2018.

UP TO $6/CASE! Biscuits Rebate

Offer valid through 1/26/2018.

Ask your Martin Bros. representative for more information.

NEW ITEMS

Jimmy Dean® All Natural Chicken Breakfast Sausage Patty – 1.5 oz (955300 – 2/5 lb) A chicken breakfast sausage patty for a healthier breakfast option. Only 6 g fat per patty versus 18 g fat for an equivalent Jimmy Dean pork patty. All natural and gluten free.

Carando® Time-honored recipes that have been creating greattasting Italian deli and specialty meats for over 75 years. Sliced Prosciutto (955340 – 12/16 oz): Gas flush packaging. Pancetta – Skin-Off (955350 – 3/4.87 lb) Sliced Alpina Genoa Salami (955360 – 12/1 lb)

Diced Italian Chicken Breast (966890 – 2/5 lb) Fully cooked, diced, whole muscle chicken breast seasoned with garlic, onion and Romano cheese and dredged with an Italian-style coating.

NORTHSIDE FRIED CHEESE

Italian Breaded Veal (955210 – 40/4 oz) Flaked and formed lean veal provides a uniform product in a natural cutlet shape with superior texture and bite. Breaded with zesty, Italian-style fine cracker crumbs.

Lamb’s Supreme® Mashed – Low Fat Recipe (966860 – 6/4 lb) Deliciously smooth white flesh potatoes accented with just a hint of seasoning. Only 170 mg of sodium and 2 g fat per 140 g serving. Also meets USDA Smart Snack School nutritional standards.

Battered Muenster Cheese Curds (955240 – 2/5 lb)

HOT DISH!

NEW ITEMS

Alaskan Pollock Burger – 4 oz (955220 – 1/10 lb)

Seasoned Tots Tots are a huge trend going into 2018! Take them and add some popular flavors, and you’ve got winners! Buffalo Ranch Sea Salt & Black Pepper

FREE CASES REBATE AVAILABLE!

Cuties New Variety Pack - #3 Lemon Swirl Cheesecake, Cookie Butter Swirl Cheesecake, Blueberry Oat Bar, Florentine Honey Almond Bar (966960 – 4/1/4 sheet)

Country Fried Flounder Fillet – 4-5 oz (955200 – 1/10 lb) Anchor ® Breaded Wisconsin Cheese Curds (966870 – 2/5 lb)

Also Available: Cuties Variety Pack - #2 Chocolate Swirl Cheesecake, Caramel Flan Cheesecake, Raspberry Macaroon Bar, Pecan Bar (997710 – 4/1/4 sheet)

PubHouse® Golden Ale Beer Battered Cod – 2 oz (955190 – 1/10 lb)

Purell® ES4 Soap & Sanitizer Push-Style Dispensers • Reliable, cost-effective • Elegant design complements décor • At-A-Glance™ refills provide the easiest way to see when refills need to be changed • Sanitary Sealed™ PET refill bottle with removable collar for easy recycling • Lock Or Not™ technology – can convert to a locking system • Fully ADA compliant • Guaranteed reliability Healthy Soap® Dispenser (White – 025230; Graphite – 025240) Hand Sanitizer Dispenser (White – 025270; Graphite – 025280)

Purell® ES4 Soaps & Sanitizers Healthcare Healthy Soap® Foam Soaps Gentle & Free (025250 – 2/1200 mL) CRT High Performance (025260 – 2/1200 mL)

Skinless Boneless Pacific Cod Loin Portion – 4 oz (955180 – 1/10 lb)

Healthcare Advanced Hand Sanitizer Foam (025290 – 2/1200 mL)

E-Spray Gun (016840) Electrostatic Sprayer Disinfect • Sanitize • Odor Control Electrostatic spray technology is providing innovative new methods to apply Multi-Clean brand disinfectants, sanitizers and odor counteractants to a variety of surfaces. The E-Spray method helps insure fast coverage of complex and hard-to-reach surfaces that could be easily missed. Simply fill the 33-ounce tank with readyto-use solution and let the technology go to work!

2018 ISSUE ONE

Big Game Party Platter Spicy Ranch Yield: 8 16 oz

Ventura Hidden Valley ® Ranch Dressing (631030)

2 Tbsp

Lola’s Original Hot Sauce (552190)

Mix ingredients together.

Brew City ® Mac ‘N Jack Brew Bites™ Beer Battered Macaroni & Cheese Bacon Bites (998000 – 4/2 lb)

Anchor ® Breaded Mushrooms (961510 – 6/3 lb)

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

Horsy Sauce Yield: 8 1 cup 1/2 cup

Kemps Sour Cream (900540) Ventura Classic Gourmet ® Extra Heavy Mayonnaise (631390) 1/4 cup Horseradish (909010) 1 Tbsp Roland Extra Strong Dijon Mustard (560201) 1 tsp McCormick Pure Ground Black Pepper (472521) Mix ingredients together.

Anchor ® Battered Cauliflower (961798 – 6/3 lb)

Marie’s Super Blue Cheese (630870 – 2/1 gal) Fresh, clean flavor with no artificial flavors or preservatives. Smooth, creamy and dotted with real blue cheese.

Anchor ® Crispy Battered Green Beans (950580 – 4/2 lb)

SMOKED SALMON CROSTINI APPETIZER 5 each � La Brea French Baguette (989700), slices, toasted As needed � Dill Cream Cheese (see recipe) 2-1/2 oz � Trident Hot Smoked Recipe Redi Flaked Salmon (954990) As needed � Capital City Cucumber (360460), thin sliced

THIS MONTH’S INGREDIENT HOT SMOKED RECIPE REDI FLAKED SALMON (954990 – 8/1 LB) Traditional hot smoked pre-flaked salmon. Wild-caught and fully cooked. Flaked, skinless, boneless and vacuum-packed.

1 oz � Wholesale Tasti-Lee® Tomato (362045), small diced 2 tsp � Roland Capers (601151) PREP | Spread Dill Cream Cheese on top of sliced, toasted baguette pieces and top with remaining ingredients.

DILL CREAM CHEESE YIELD | 8 1 lb � Cream Cheese (903710)

1 Tbsp � McCormick Dill Weed (472301) 1 Tbsp � Paris Brothers Cervasi® Lemon Juice (733120) To taste � Salt To taste � Pepper PREP | Blend all ingredients together.

COST $2.40 SELL AT $6.99

POTENTIAL

PROFIT $4.59

2018 ISSUE ONE

1 I N G R E D I E N T • 3 WAYS

SMOKED SALMON SALAD 2-1/2 oz � Lettuce Blend 3 oz � Trident Hot Smoked Recipe Redi Flaked Salmon (954990) 1 oz � Norpac Flav-R-Pac® Premium Extra Fine Green Beans (961740), quick blanched 1/4 cup � Wholesale Tasti-Lee® Tomato (362045), diced 1/4 cup � Capital City Cucumber (360460), diced 1 each � Wholesale Lemon (376111), wedge PREP | Build salad starting with lettuce blend. Serve with Dill Sauce.

DILL SAUCE YIELD | 12 1 cup � Ventura Classic Gourmet® Extra Heavy Mayonnaise (631390) 1 cup � Kemps Sour Cream (900540) 1 cup � Chobani Plain Greek Yogurt (905580) 2 Tbsp � Paris Brothers Cervasi® Lemon Juice (733120) 1 Tbsp � Wholesale Lemon (376111), zest 2 Tbsp � McCormick Dill Weed (472301) 1/4 cup � C.H. Robinson Green Onions (361010), finely diced 1 cup � Capital City Cucumber (360460), finely diced PREP | Mix all ingredients together.

COST $3.74 SELL AT $9.99

POTENTIAL

PROFIT $6.25

1 I N G R E D I E N T • 3 WAYS

SMOKED SALMON QUESADILLA & TACO PLATE 3 oz � Trident Hot Smoked Recipe Redi Flaked Salmon (954990), warmed 1 each � Catallia Pressed Flour Tortilla – 10 in (949980) 1 each � Catallia Pressed Flour Tortilla – 6 in (949950) 3 oz � Bush’s Best Black Beans (601010), drained, rinsed 3 oz � Wholesale Tasti-Lee® Tomato (362045), diced 1 oz � Shullsburg Shredded Cheddar Jack Cheese (903025) As needed � C.H. Robinson Cilantro (360490), diced QUESADILLA | On one half of 10 inch tortilla, place 2 ounces salmon, 2 ounces black beans, 2 ounces tomato and cheese. Fold in half. Grill on a flat top or in a large pan until browned on both sides. Cut into thirds. TACO | Place remaining salmon, black beans and tomato into 6 inch tortilla. Add cilantro. Serve with Avocado Lime Sour Cream (see recipe) and Norpac Flav-R-Pac® Ancient Grains Southwest Quinoa Blend.

COST $4.04 SELL AT $11.99

POTENTIAL

PROFIT $7.95

AVOCADO LIME SOUR CREAM 2 each � Wholesale Avocado (375060), slices 2 oz � Kemps Sour Cream (900540) 2 each � Wholesale Lime (376212), wedges PREP | Mash avocado and mix with sour cream. Add juice from one lime wedge.

TAKE ONE INGREDIENT AND BRING IT TO THREE MENU ITEMS! VIEW OUR NEW, QUICK AND FUN VIDEO YOUTUBE.COM/MARTINBROSDIST 2018 ISSUE ONE

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

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

Cruciferous vegetables have long been touted as a rich source of vitamins and fiber. They may be even more esteemed, though, due to their source of phytonutrients, which are plant-based compounds that may help to lower inflammation and reduce the risk of developing cancer. According to the National Cancer Institute, cruciferous vegetables are also rich in glucosinolates, which are being researched for their potential properties that could affect some types of cancer.

Cruciferous Recipe

It is recommended that we eat several servings per week of vegetables from the cruciferous family. Without cruciferous vegetables in our diet, we simply cannot get optimal intake of glucosinolates.

Parmesan Roasted Broccoli Recipe #19657 Portion: 4 oz Servings: 48

12 lb .......................... Broccoli, Fresh or Frozen 2 tsp .......................... Black Pepper 1 Tbsp + 1 tsp ........ Garlic Powder 2 cups ....................... Grated Parmesan Cheese 1/2 cup .................... Lemon Juice

VEGETABLES IN THE CRUCIFERAE FAMILY INCLUDE: Cauliflower, cabbage, bok choy, broccoli, Brussels sprouts, arugula, kale, collard greens, kohlrabi, broccoflower, broccoli rabe (rapini), Chinese cabbage, Napa cabbage, turnip and rutabaga.

Preheat oven to 425°F. Spray sheet pan(s) with nonstick spray. Place broccoli on sprayed sheet pan(s) in a single layer. Add oil, pepper and garlic on top, tossing gently to combine. Bake 10-12 minutes. Sprinkle with grated parmesan cheese and lemon juice before serving.

The shape of the flowers of these vegetables have four petals that resemble a cross, or cruciferae in Latin, which is where this family of vegetables gets its name. So next time you’re looking for something healthy to eat or want to make sure you’re eating a well-balanced diet, remember the cruciferae family of vegetables!

BROCCOLI BUDS 4360066 – 1/3 lb

CAULIFLOWER BUDS 4360366 – 1/3 lb

BRUSSELS SPROUTS 4377590 – 1/25 lb

Cantonese: Broccoli, Chinese Pea Pods, Carrots, Mushrooms, Red Peppers, Water Chestnuts | 963010* Caribbean: Broccoli, Green Beans, Bias Cut Yellow Carrots, Red Pepper Strips | 962010 Malibu: Broccoli, Cauliflower, Bias Cut Carrots, Bias Cut Yellow Carrots | 962640 Nantucket: Broccoli, Carrots, Yellow Carrots, Sugar Snap Peas, Red Peppers, Cranberries | 963020 Normandy: Broccoli, Cauliflower, Sliced Carrots, Sliced Yellow Squash, Sliced Zucchini | 962820 Pacific: Sugar Snap Peas, Bias Cut Yellow Carrots, Bias Cut Carrots, Broccoli | 962700 Sicilian: Green Beans, Cauliflower, Cut Carrots, Red Pepper Strips, Yellow Pepper Strips, Onion Strips | 962830 46/4 lb *Cantonese Blend

SENIOR LIVING

Julie Halfpop, RDN, LD Martin Bros. Director of Nutrition Services

But, how do we get creative with and encourage snacking?

Snacking is more popular than ever, and it remains an important behavior to encourage among seniors to ensure that needed nutrients are consumed. These nibbles may even be a more cost-effective and engaging intervention versus supplements — based on staff time, refusal rates, nutritive value, waste and the creativity you can put into snacking options.

Here are six creative strategies to get your residents snacking more!

DIETITIANPICK OF THE MONTH

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

Offer choices using a three-tier cart. Feature a “snack of the day” and flag items as high calorie or mechanically-altered based on the tier or by using different-colored containers. Play fun music to generate anticipation and excitement. Make snacks always available. Set out fruit bowls, designate a snack cupboard or use snack aprons in your dementia care areas. Check out branded resources such as Kellogg’s snacks merchandising options. Serve snacks in conjunction with activities where folks can socialize and staff is available to encourage and assist. Create snack concepts such as a good humor ice cream cart, a coffee cabana or a convenience store on wheels. Our customdesigned stainless steel snack carts are still available, as well; contact Julie Halfpop at jhalfpop@martinbros.com for additional information.

Fiber One™ Chewy Oats & Chocolate Bar

Market snack-time action stations where residents can build their own yogurt parfaits, cereal trail mixes, meat and cheese plates and more. Check out the Martin Bros. Cost-Effective Snack List, which highlights new items and easy-to-chew options and references the carbohydrate content for those with diabetes. These items are reasonably priced and many are available in bulk. You can find the list at martinsmart.com under Resources > Resource Guides.

A top-selling fiber bar! 35% daily value of fiber in a chewy, indulgent-tasting oat and chocolate bar. 4 414090 | 8/16 ct

Healthcare SNACKING Insights: Snacking accounts for

50% of all eating occasions

50% have no set schedule for meals

62% snack throughout the day

Sources: 1) The Hartman Group: The Future of Snacking 2016 | 2) Kellogg Snacking Demand Landscape 2015 | 3) Pulse 2016 Market Overview

The Latest, Greatest Snack Products: Bear Naked® Granola Bites: Delicious, bite size and portable for those on the go. Gluten-free and non-GMO project verified. It’s the perfect snack! Dark Chocolate Sea Salt (416390 | 50/1.3 oz) Fair Trade Chocolate and sea salt with peanut butter, cashew butter and sunflower butter, whole grain oats, honey, sunflower seeds and millet.

Peanut Butter & Honey (416400 | 50/1.3 oz) Made of dark roasted peanut butter, whole grain oats, honey, pumpkin seeds and millet.

Nature Valley™ Backpacker Chewy Oatmeal Bites: Drizzled, soft and chewy oatmeal bites with 16g of whole grain for a perfect on-the-go snack. No artificial flavors, sweeteners or colors. Chocolate Chip (411230 | 36/1.24 oz) S’mores (411240 – 36/1.24 oz)

belVita Strawberry Yogurt Crème Breakfast Sandwich Biscuits: #1 breakfast biscuit1 79% share of total breakfast biscuit category1

• •

(411270 | 64/1.76 oz) Source: 1) Nielsen, xAOC plus Convenience, 52 weeks ending 12/26/2015.

2018 ISSUE ONE

EQUI PM ENTA N D SUPPL I ES

NEW YEAR’S SOLUTIONS & RESOLUTIONS JANITORIAL/SANITATION PRODUCTS, EQUIPMENT & SUPPLIES AND DISPOSABLES

1. Save $$$ on the housekeeping budget.

2. Improve the overall image of your facility.

• Consider using concentrated chemicals. There is a significant cost savings on concentrated versus ready-to-use chemicals. This is largely due to the fact that when manufacturers determine the price of concentrated chemicals, they don’t have to factor in the additional freight cost of water. • Use automated dispensers for things like soap and towels whenever possible to help control usage and thus lower cost. Georgia-Pacific and GOJO have both updated the look and functionality of many of their dispensers and dispensed products, so take advantage of even more ways to save some money there. • Microfiber is a superior material to clean with compared to traditional mops and cotton cloths! Use microfiber to more effectively remove harmful pathogens and save money by reducing the amount of chemicals needed to effectively clean.

3. Reduce slip and fall hazards. • Have the proper matting at all entrances to stop liquids and particulates from causing a potential slip and fall accident and to ensure that improper or worn matting doesn’t cause a potential fall hazard. • Make sure you are using ice melt properly. For instance, once ice melt has done its job melting ice and/or snow, you should sweep the remaining ice melt up so that it doesn’t needlessly track into your building or cause undue harm to your concrete.

Studies show that first impressions are formed in the first five seconds after initial contact. Once a bad impression is formed, it takes about 8 subsequent good encounters to correct that initial bad impression.

• What does your facility smell like? Don’t turn people off because your facility smells bad! If there is a urine/fecal odor, there are two big things you could try. Use Clorox Urine Remover for bathrooms and other problem areas, and install an air care system such as the metered aerosol air freshener system from Claire or the TCell™ System from Rubbermaid. • Consider the look of your flooring. Make sure you’re following a proper carpet spotting and cleaning schedule, and have the proper amount of matting at your entrances. Ten to fifteen feet of matting is recommended for entrances in order to catch 85-95% of contaminants from entering your building and ruining your flooring’s appearance. • Update the look of your bathrooms with new automated dispensers. Georgia-Pacific and GOJO have both updated the look and functionality of many of their dispensers and dispensed products, so take advantage of the perfect items for an update!

4. Make sure linens and small wares are in good shape. • Linens Have your linens started to look a little shabby over the past year or more? The new year is a great time to evaluate how many linens should be replaced and get to ordering new ones! When looking for linens, ask your Martin Bros. representative about professional-quality options. Just like restaurant dinnerware, linens designed for restaurants are made to last much longer than those made for personal, home use. Also, try to avoid trendy colors when it comes to linens. Today’s hot color will be tomorrow’s outdated fad. White and ivory are always good choices because they never go out of style. A great way to add trendy colors is with napkins instead, because they can more easily and economically be replaced when new colors are wanted. • Small Wares Have your spatulas, cutting boards, knives or dinnerware started to look worn? Check up on small wares and other equipment and supplies to see what needs to be serviced, replaced or restocked. The beginning of the new year is a great time to make sure everything is in safe and tip-top shape to usher in a new year of growth for your food service facility!

New Year’s Best Products SMALLWARES

SoftSpoon™ (212200 – 1/9.5 in) Spoon-shaped blade for convenient scooping of food products. Thermoplastic blade and strong polypropylene handle molded together to form a sanitary seal. Flexible blade retains its shape up to 212°F. Dishwasher safe.

Plastic Spatula (212210 – 1/9.5 in)

Contoured flexible blade for use with any shape container. Thermoplastic blade and strong polypropylene handle molded together to form a sanitary seal. Flexible blade retains its shape up to 212°F. Dishwasher safe.

White Cutting Board

(027090 – 1/12x18 in; 027105 – 1/18x24 in)

High-density, non-porous surface will not stain or absorb juices. 1/2 in thick. Keeps shape after repeated use.

EQUI PM ENTA N D SUPPL I ES

New Year’s Best Products NEW enMotion® Automated Touchless Paper Towel Dispensing System Black Dispenser (810900) Newly redesigned and featuring an elegant design, up to 150-roll battery life, virtually soundless Whisper Quiet™ dispensing and jam-free engineering for the premium experience your patrons want with the reliability, efficiency and easy maintenance you expect. Impulse ® Black Dispenser (810920) Newly redesigned, spacesaving and featuring up to 150-roll battery life, Whisper Quiet™ dispensing and jam-free engineering… all in a smaller profile that’s ideal for areas with space constraints.

Towels

White Roll Towel -10 in (810610) Brown Roll Towel -10 in (810615) Specifically designed to increase capacity. (6/800 ft)

NEW Compact ® Toilet Paper Dispensing System

Attractive dispensing systems that provide up to six times the capacity of single standard 2-ply rolls while maintaining your professional look. Black Side-By-Side Double Roll Dispenser

(810950)

Transfer paddle prevents access to a new roll before the current roll is completely used up. Black Vertical Double Roll Dispenser (810960) Automatic drop down provides users with continuous service. Quad Black Four Roll Dispenser (810970) Rolls face forward to minimize tabbing. Comes with a dependable roll advancing system for extended service and increased patron satisfaction. ®

White Coreless 2-Ply Toilet Paper

(810490 – 36/1000 ct)

Specifically designed to increase capacity.

NEW enMotion® Gen2 Automated Touchless Soap & Sanitizer Dispensing System Dispensers Black (860900) • White (860910) Provides rich and luxurious moisturizing foam soaps and sanitizers. With a sleek, stylish design and the quietest automated dispensing among leading competitors, it provides the premium experience your patrons expect. And with high-capacity refill bottles that can be loaded with one hand and a patented maintenance pause button, these dispensers are designed for easy maintenance and uninterrupted service. Refills dispense at least 99% of foam product before replacement is needed and are sealed to reduce risk of cross-contamination.

NEW Purell® ES8 Automated Touchless Soap & Sanitizer Dispensing System

A revolutionary dispenser design that addresses the two most common service issues – empty dispensers and worn-out batteries. Each ES8 refill comes with a new battery on it!

Green & Fragrance Free Foam Hand Sanitizer with Moisturizers – E3-Rated (860920 – 2/1000 mL)

Gentle on hands yet tough on bacteria. Formulated to dry quickly, it kills 99.99% of common germs that may cause illness and is safe for use in food processing and food service areas after proper hand washing.

Soap Dispensers White (025340) Graphite (025350) Hand Sanitizer Dispensers White (025410) Graphite (025420) Soaps & Sanitizers Healthcare Healthy Soap ® Fragrance Free Foam (025360) Healthcare Healthy Soap ® High Performance Foam (025370) Healthcare Hand Sanitizer Advanced Foam (025430)

Tranquil Aloe ® Foam Soaps with Moisturizers Gentle (860930) • Antimicrobial (860940) Rich foaming lather and mild conditioning formula leaves skin feeling fresh and is gentle enough for daily use. (2/1200 mL)

(2/1200 mL)

MATS SuperScrape (091594 – 1/4x6 ft) Outside Entrance

Durable 100% nitrile rubber mat provides a slipresistant surface. Molded tread-surface face cleats effectively scrape tough dirt and grime off shoes and store it beneath shoe level so it cannot enter the building. Has 20% post-consumer recycled content WaterHog Eco Premier Fashion Mat (090280 – 1/3x10 ft)

Right Inside Entrance

Effectively scrapes tough dirt and grime off shoes and stores it beneath shoe level so it cannot enter the building. Unique “water dam” can hold up to 1 1/2 gallons of water per square yard. Rubber-reinforced face nubs prevent pile from crushing, extending performance life. Uses post-consumer recycled PET fabric and rubber backing containing 20% recycled rubber. Tri-Grip Mat (091090 – 1/3x5 ft)

Interior

Offers outstanding absorption and durability. Tight, heat-set, Ultra-Twist yarn construction resists packing and crushing. Earth-friendly rubber backing has 20% recycled content and resists curling and cracking. 2018 ISSUE ONE

WEBINARS & EVENTS Our webinars and events are designed to educate customers of all segments. Please refer to the color-coded keys to see if they pertain to you.

Restaurant

Healthcare

C-Store

School

Nursing

WEBINARS Jan 17

Feb 7

Mar 21

Chef-Inspired Kitchen Organization Chef Scott Fadden, Martin Bros.

Emergencies & Food Safety Melissa Vaccaro, MS, CP-FS, FMP, CPFM

It’s Greek to Me! Incorporating Ethnic & Cultural Diets & Menus Martin Bros. Dietitians

Apr 4

May 9

Jun 6

FDA Food Code Update Jeannie Sneed, PhD, RD, CP-FS

QAPI & Facility Assessment Linda Handy, MS, RD, CPFM

Clue: Solving the Case of High Food Costs Martin Bros. Dietitians

WISCONSIN:

Tuesday, March 6 New Perspective Senior Living 2130 Continental Drive West Bend, WI

MINNESOTA:

Tuesday, March 13 St. Michael City Center Complex 11800 Town Center Drive NE St. Michael, MN 10 am - 2 pm Menu Trends Regulatory Compliance New Products and Applications Lunch Food & Nutrition Compentency

SAVE THE DATE

EVENTS

YOURFOR SUCCESS YOUR SUCCESS: BE AN AGENT CHANGE Learn about new and emerging foodservice trends. See, Smell, Touch and Taste Products Culinary Demonstrations Interact with Industry Experts

Two Dates

MONDAY, MARCH 26 Altoona, Iowa Prairie Meadows 1 Prairie Meadows Drive

SUNDAY, APRIL 8

Bettendorf, Iowa Waterfront Convention Center 2021 State Street

Most Martin Bros. webinars and events are FREE and can earn you CEUs.