Dish! - 2018 Issue 8 by Martin Bros.

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2018 Issue Eight | September | martinbros.com

Fall for To-Go! Southwest Steak with Corn Salsa & Grilled Romaine page 3

“Monster” Sandwich page 4

Ham FOUR Ways page 9

Positive Reviews page 17

#MBMustHaves PAGE 3

PAGE 4

PAGE 5

McCormick Lawry’s® Chili, Cumin & Garlic Santa Fe Style Seasoning

Ken’s Basil Pesto Mayonnaise Dressing

Ken’s Asian Sesame Oriental Dressing

(562110)

(358580)

Norpac Flav-R-Pac® Ancient Grains Asian Quinoa Blend (955430)

(473231)

PAGE 6

PAGE 7

Ken’s Brewpub Mustard Sauce (562170)

Ventura Smokehouse 220™ Honey Bourbon Barbecue Sauce (631820)

Norpac Flav-R-Pac® Riced Cauliflower

Lamb Weston Lamb’s Supreme® Roasted Garlic Mashed Potatoes

(955370)

(961170)

PAGE 8

PAGE 10

PAGE 11

PAGE 12

McCormick Grill Mates® Vegetable Seasoning (470201)

McCormick Grill Mates® Montreal Steak® Seasoning (471181)

McCormick Lawry’s® Salt-Free Garlic & Herb Seasoning (475601)

Custom Culinary Whisk & Serve® White Sauce Mix (501540)

PAGE 15

NE W !

McCain Brew City® IPA Beer Battered Gouda & Mozzarella Cheese Bites

McCain Brew City® IPA Beer Battered Onion Rings (968430)

PAGE 16

NE W !

McCain Apple Cinnamon Oatmeal Bites (968440)

McCain Maple Brown Sugar Oatmeal Bites (968450)

(968420)

HOLIDAY CAKES COMING SOON!

Harvest Pumpkin Swirl Cake (968540 - 2/80 oz) Rustic Gingerbread Cake (968530 - 2/51 oz) Chocolate Peppermint Cheesecake (968550 - 2/71 oz) Pumpkin Trifle (968560 - 2/81 oz)

“Fall” for To-Go People are always on the go! However, with the start of the school year in the Fall, this time of year seems to be even busier! This year, we’re featuring some fun fall menu ideas and showing you how to make them perfect for to-go! Check it out along with much more in this issue of Dish! magazine! Krystle Kettman

Managing Editor | kkettman@martinbros.com

EXECUTIVE VICE PRESIDENT Diane Chandler

HEALTHCARE SPECIALISTS Erika Kramer, Ryan Young, Scott Lynam

VICE PRESIDENT OF MERCHANDISING Jennifer Meinders

MEDICAL SUPPLIES SPECIALIST Becky Miller

MARKETING MANAGER Angie Dark

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

VENDOR MARKETING COORDINATOR Krystle Kettman CATEGORY MARKETING MANAGERS Natalea Koehn, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Julie Coen, Maggie Jensen C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith GRAPHIC DESIGNERS Rob Swiatly, Jeff Sadler, Trevor Holman, Bill Pendry, C. Allyn Slack PHOTOGRAPHY Rob Swiatly

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

VIDEOGRAPHY C. Allyn Slack INTERACTIVE DESIGN SPECIALIST Bill Pendry Potential profits are based on average prices and serving sizes. Martin Bros. reserves the right to correct all printing errors.

CULINARY CONCEPTS

ONE INGREDIENT THREE WAYS

Fall Recipes for Dine-In & Carry-Out

MONSTER Sandwich!

Hickory Smoked Boneless Ham + One Bonus Way

HOT DISH!

BUSINESS BUZZ

SENIOR LIVING

SCHOOLS

EQUIPMENT & SUPPLIES

Specials, Rebates & New Items

Putting the Positive in Performance Reviews

Ham FOUR Ways

Diabetes & Counting Carbs

New Love in the Lunchroom

“Fall” for To-Go

Positive Performance Reviews

Infection Prevention

Fall for To-Go People are always on the go! However, with the start of the school year in the Fall, this time of year seems to be even busier! This year, we’re featuring some fun fall menu ideas and showing you how to make them perfect for to-go! It’s a great time to drive some extra traffic with delicious food packaged perfectly for those on the go!

COLD COLLECTION BLACK SHALLOW BOWL 32 OZ (854350 – 1/100 CT) & CLEAR DOME LID (856390 – 1/100 CT)

CAPRESE STEAK SALAD 3 oz � Rancher’s Legacy Choice Sliced Sirloin – 1/4 in (956340) As needed � McCormick Italian Seasoning (472721) 2 oz � Spring Mix Lettuce (360666) 1/2 each � Capital City Roma Tomato (362025), sliced 2 oz � Fresh Mozzarella (901850), sliced As needed � Bix Basil (391000), chiffonade 2 oz � Ventura Marie’s® Balsamic Vinaigrette (630625) 2 slices � La Brea Sourdough Baguette (983162), toasted PREP | Season sirloin slices; grill to desired temperature. Build the salad, serving with toasted baguette slices.

ITALIAN SEASONING (472721 – 1/6.25 OZ) Boasts a robust blend of premium herbs

COST $2.67 SELL AT $8.99

POTENTIAL PROFIT* $6.32

to create the timeless flavor of Italian cuisine.

MARIE’S® BALSAMIC VINAIGRETTE (630625 – 2/1 GAL) Bold in flavor yet light in color, taste and texture, this slightly sweet, emulsified vinaigrette delivers a strong balsamic flavor and real ingredient particulates for added authenticity.

CULINARY CONCEPTS

SOUTHWEST STEAK WITH CORN SALSA & GRILLED ROMAINE 1 each � Romaine Heart (361418), cut in half lengthwise As needed � Roland Pomace Olive Oil (620390) 2 portions � Greater Omaha Choice Chuck Eye Roll (312320), cut into 3 oz portions As needed � McCormick Lawry’s® Chili, Cumin & Garlic Santa Fe Style Seasoning (473231) 4 oz � Corn Salsa (see recipe), heated As needed � Lime (376212), wedges PREP | Lightly rub romaine with olive oil; grill to char it a bit. Season beef; grill to desired temperature. Top grilled romaine with grilled steak and heated corn salsa. Serve with lime wedges.

COLD COLLECTION BLACK SHALLOW BOWL 32 OZ (854350 – 1/100 CT) & Clear Dome Lid (856390 – 1/100 CT)

LAWRY’S® CHILI, CUMIN & GARLIC SANTA FE STYLE SEASONING (473231 – 1/19 OZ) A coarsely ground blend with the big, bold flavor of chili, cumin and garlic.

FLAV-R-PAC® AMERICAN HARVEST™ SOUTHWEST BLEND (964410 – 6/4 LB) Corn, black beans, poblano peppers, red peppers & onions.

CORN SALSA YIELD | 20 1 bag � Norpac Flav-R-Pac® American Harvest™ Southwest Blend (964410) 1/2 cup � Capital City Jalapeño Pepper (365150), diced 1/2 cup � Cilantro (360490), chopped 1/2 cup � Bix Diced Red Onion (380381) 1/2 cup � Capital City Red Bell Pepper (361251), diced 1/2 cup � Mott’s ReaLime® Lime Juice (733100) As needed � Kosher Salt (473160) PREP | Mix all ingredients together. Let sit in cooler for one hour.

COST $3.98 SELL AT $13.99

POTENTIAL PROFIT* $10.01

2018 ISSUE EIGHT

GOLD LABEL TRUE FOUNDATIONS™ BEEF LIQUID STOCK CONCENTRATE (501920 – 6/32 OZ) Authentic-tasting vegetable stock that delivers great flavor with a clean ingredient deck, all while being extremely convenient to use.

BASIL PESTO MAYONNAISE DRESSING (562110 – 2/1 GAL)

EMOTICONS™ CRISPY MASHED POTATO SHAPES (968290 – 6/4 LB) STEAKHOUSE COLESLAW (905708 – 2/4 LB) This hearty coleslaw is a delicious mixture of chopped cabbage, shredded carrots, fresh green bell peppers and celery seed in a creamy dressing.

PROVIEW BLACK 3 COMPARTMENT CLOSE-OFF CONTAINER WITH CLEAR HINGED DOMED LID 10.5X9.25X2.5 IN (357577 – 2/75 CT) Microwave safe. Ability to vent lid if needed.

COST $5.09 SELL AT $13.99

POTENTIAL PROFIT* $7.68

MONSTER MUENSTER PHILLY STEAK SANDWICH 5 oz � Pulled Beef Steak prepared from Greater Omaha Choice Center Cut Chuck Eye Roll (937970) 1/2 cup � Custom Culinary Gold Label True Foundations™ Beef Liquid Stock Concentrate (501920) 1 cup � Water 2 Tbsp � Chopped Garlic (909021) As needed � Roland Pomace Olive Oil (620390) 2 oz � Monterey Thick Sliced Mushrooms (360940) 3 oz � Norpac Flav-R-Pac® Seasoned Roasted Onion & Pepper Blend (909620) 1 each � Sliced Muenster Cheese (909070) 1-1/2 oz � Ken’s Basil Pesto Mayonnaise Dressing (562110) 1 each � Baker Boy Sliced Philly Hoagie (939780), toasted 5 oz � McCain Emoticons™ Crispy Mashed Potato Shapes (968290) 1/2 cup � Mrs. Gerry’s Steakhouse Coleslaw (905708) PREP | Mix together beef concentrate, water and garlic. Soak chuck eye roll in mixture for at least 4 hours. Preheat oven to 450°F. Remove meat from mixture. Cook meat uncovered in a roasting pan for 15-20 minutes. Add concentrate mixture back in, reduce temperature to 325°F, cover and roast until well done and tender. Remove unwanted fat from meat and pull apart for sandwiches. Sauté mushrooms with olive oil. Add onion and pepper blend. Build sandwich with meat, pepper mixture, cheese and basil pesto mayo. Serve with potato shapes and coleslaw.

CULINARY CONCEPTS

n i o L k r o P e Sesam e g a b b a C & a o n i u Q h t wi

SMART SET PRO BLACK CONTAINER – 24 OZ (355419 – 4/75 CT) CLEAR DOME LID (90579946 – 4/75 CT) Microwave safe container. Revolutionary textured finish feels cooler to the touch when compared to traditional microwavable containers and provides a more secure, less slippery finish. Uses up to 20% less material in the manufacturing process.

ALWAYS TENDER® CENTER CUT BONELESS PORK LOIN (918570 – 2/8-9 LB) Loin trimmed of all excess fat and marinated with a patented marinade that keeps it moist and tender even if overcooked or held for long periods of time. Neutral flavor profile makes it ideal for any recipe idea.

SESAME PORK LOIN

WHOLE SESAME SEED (472642 – 1/16 OZ)

YIELD | VARIES 1 each � Hormel Always Tender® Center Cut Boneless Pork Loin (918570) 3 cups � Ken’s Asian Sesame Oriental Dressing (358580) 1 cup � Quinoa & Cabbage (see recipe) As needed � McCormick Whole Sesame Seed (472642), toasted PREP | Preheat oven to 400°F. Cook pork loin uncovered on a rack on a baking pan. Reduce temperature after 15 minutes to 325°F. Continue to cook. While pork loin is cooking, reduce dressing by half. Divide reduced dressing in half. Reserve one half for serving. When pork loin reaches 100°F, glaze it with part of half of the reduced dressing. Glaze again 10-15 minutes before removing from the oven. When pork loin reaches 145°F, remove from oven. Let pork loin rest 15 minutes before slicing. Serve with Quinoa & Cabbage. Drizzle with remaining reduced dressing and sprinkle with toasted sesame seeds.

QUINOA & CABBAGE YIELD | 12 6 cups � Norpac Flav-R-Pac® Ancient Grains Asian Quinoa Blend (955430) 6 cups � Bix Green Cabbage (360111), rough chopped 1/2 cup � Roland Pomace Olive Oil (620390) 1/4 cup � Roland Pure Sesame Oil (621161) 1/4 cup � Ken’s Asian Sesame Oriental Dressing (358580) As needed � Salt As needed � Pepper

COST $2.31 SELL AT $9.99

POTENTIAL PROFIT* $7.68

PREP | Sauté cabbage with olive oil for approximately 3 minutes. Add quinoa blend, sesame oil, dressing, salt and pepper. Cook until heated. 2018 ISSUE EIGHT

CULINARY CONCEPTS

PORK LOIN – FULLY COOKED (910390 – 2/5-7 LB)

BREWPUB MUSTARD SAUCE (562170 – 2/1 GAL)

RED POTATOES (361560 – 1/50 LB)

h t i w n i o L Por k e c u a S d r a t s u M b u p w Bre PORK LOIN

RUSSET POTATOES (361861 – 1/10 LB)

FLAV-R-PAC® PREMIUM EXTRA FINE GREEN BEANS (961740 – 12/2 LB)

PROVIEW BLACK 3 COMPARTMENT CLOSE-OFF CONTAINER WITH CLEAR HINGED DOMED LID 10.5X9.25X2.5 IN (357577 – 2/75 CT) Microwave safe. Ability to vent lid if needed.

YIELD | VARIES 1 each � Smithfield Farmland Pork Loin – Fully Cooked (910390) As needed � Ken’s Brewpub Mustard Sauce (562170) PREP | Preheat oven to 350°F. Rub pork loin with mustard sauce. Cook uncovered on a rack on a baking pan until heated through. Slice into portions.

BREWPUB MUSTARD SAUCE YIELD | 12

COST $3.51 SELL AT $10.99

POTENTIAL PROFIT* $7.48

2 cups � Anchor Chef’s Heavy Cream (929770) 1 cup � Ken’s Brewpub Mustard Sauce (562170) PREP | In a sauce pan, heat cream to a low simmer. Add mustard sauce. Continue to simmer for 5-10 minutes or until slightly thickened.

ROASTED POTATOES YIELD | 6 1 lb � Wholesale Red Potatoes (361560), cubed 1 lb � Wholesale Russet Potatoes (361861), cubed 1/4 cup � Mott’s ReaLemon® Lemon Juice (733038) 1/4 cup � Roland Pomace Olive Oil (620390) As needed � Chopped Garlic (909021) As needed � Salt As needed � Pepper PREP | Preheat oven to 375°F. Toss ingredients together. Spread onto a baking sheet. Roast until potatoes are browned and centers are tender, approximately 30-45 minutes.

GREEN BEANS YIELD | 6 3 cups � Norpac Flav-R-Pac® Premium Extra Fine Green Beans (961740)

PREP | Prepare as directed.

CULINARY CONCEPTS

BOURBON BBQ GLAZED TURKEY YIELD | VARIES 1 each � Jenni-O Carving Turkey (933401) As needed � Ventura Smokehouse 220™ Honey Bourbon Barbecue Sauce (631820) As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper PREP | Preheat oven to 375°F. Cook turkey covered, removing cover when turkey reaches approximately 120°F; start to glaze with barbecue sauce, glazing every 15 minutes until internal temperature reaches 165°F. Remove turkey from oven, tenting with foil and letting rest for 15-20 minutes before slicing. Brush or glaze with more barbecue sauce before serving.

d e z a l G Q B Bourbon B Turkey wit h a s l a S e l p p a Pine

PINEAPPLE SALSA YIELD | 8 2 cups � Wholesale Pineapple (377430), diced 1/2 cup � Capital City Red Bell Pepper (361251), diced 1/2 cup � Capital City Roma Tomato (362025), diced 1/4 cup � Bix Diced Red Onion (380381) 1/2 cup � Cilantro (360490), chopped 1/4 cup � Mott’s ReaLime® Lime Juice (733100) As needed � Salt PREP | Mix all ingredients together. Let sit for 30 minutes.

SMART SET PRO BLACK CONTAINER 24 oz (355419 – 4/75 ct) & Clear Dome Lid (90579946 – 4/75 ct) Microwave safe container. Revolutionary textured finish feels cooler to the touch when compared to traditional microwavable containers and provides a more secure, less slippery finish. Uses up to 20% less material in the manufacturing process.

CAULIFLOWER MASH YIELD | 8 4 cups � Norpac Flav-R-Pac® Riced Cauliflower (955370) 4 cups � Lamb Weston Lamb’s Supreme® Roasted Garlic Mashed Potatoes (961170) 1 cup � Grated Parmesan Cheese (430201) As needed � Salt As needed � Pepper PREP | Preheat oven to 350°F. Mix all ingredients together. Place in a hotel pan. Bake until heated through.

COST $3.70 SELL AT $10.99

POTENTIAL PROFIT* $7.29 2018 ISSUE EIGHT

CULINARY CONCEPTS

h t i w y e k r Tu e c u a S y rr e anbe rry-Ch PROVIEW BLACK 3 COMPARTMENT CLOSE-OFF CONTAINER WITH CLEAR HINGED DOMED LID 10.5X9.25X2.5 IN (357577 – 2/75 CT) Microwave safe. Ability to vent lid if needed. SARA LEE® TURKEY BREAST – FOIL WRAPPED (970045 – 2/8-9 LB) GROUND ALLSPICE (472741 – 1/16 OZ) A versatile staple that enhances the flavors of both sweet and savory dishes. Common uses for this warm flavor include desserts such as pies and spiced cookie bars as well as ethnic entrees from the Caribbean and Middle East. SWEET POTATOES (366300 – 1/40 LB) GRILL MATES® VEGETABLE SEASONING (470201 – 1/20 OZ) A premium blend of spices, herbs and vegetables, including onions, tomatoes, garlic, red bell peppers, sun-dried tomatoes, leeks and chives. Naturally enhances the delicious flavor of vegetables and vegetable dishes along with pizza, pasta, potatoes and much more.

TURKEY YIELD | VARIES 1 each � Tyson Sara Lee® Turkey Breast – Foil Wrapped (970045) PREP | Prepare as directed.

CRANBERRY-CHERRY SAUCE YIELD | 12 2 cups � Ocean Spray Whole Berry Cranberry Sauce (750060) 2 cups � Pitted Cherries (965720) 1 tsp � McCormick Ground Allspice (472741) 2 Tbsp � Brown Sugar 1 oz � Brandy PREP | In a sauce pan, combine all ingredients. Bring to a simmer. Continue to simmer 7-10 minutes.

SWEET POTATO STRIPS YIELD | 8 8 each � Capital City Sweet Potatoes (366300), peeled, cut into wedges 1/4-1/2 cup � Roland Pomace Olive Oil (620390) 1/2 cup � Brown Sugar 1/2 cup � Maple Syrup As needed � Salt As needed � Pepper PREP | Boil potatoes until semi-cooked. Toss with remaining ingredients. Grill until tender.

VEGETABLES 2/3 cup � Norpac Flav-R-Pac® American Harvest™ Country Trio Vegetables (962448) As needed � Roland Pomace Olive Oil (620390) As needed � McCormick Grill Mates® Vegetable Seasoning (470201) PREP | Toss vegetables with olive oil and seasoning. Roast until done.

COST $2.86 SELL AT $9.99

POTENTIAL PROFIT* $7.13

HAM 1 portion � Smithfield Farmland Gold Medal Hickory Smoked Boneless Ham (914760), cut into 6-8 oz steak portions PREP | Grill until heated through.

THIS MONTH’S INGREDIENT GOLD MEDAL HICKORY SMOKED

BONELESS HAM (914760 – 2/10-12 LB) Water added. Flat buffet ham. Perfect for slicing or shaving.

ICED P S H T I W HAM CE U A S Y R R E PLE CRANB

COST $4.50 SELL AT $12.99

POTENTIAL

PROFIT $8.49

SPICED APPLE CRANBERRY SAUCE YIELD | 8 1 cup � Apple Juice or Water 2 cups � Fuji Apples (370170), diced 1 cup � Ocean Spray Craisins® Dried Cranberries (906260) 1/4 cup � Sugar 1 Tbsp � Mott’s ReaLemon® Lemon Juice (733038) 1 tsp � McCormick Ground Cinnamon (472248) 1 tsp � McCormick Ground Nutmeg (472391) PREP | Combine all ingredients except dried cranberries in a sauce pan. Bring to a boil. Reduce to a simmer. Continue to simmer for approximately 5 minutes or until apples start to become tender. Add dried cranberries. Continue to simmer for 5 minutes.

GARLIC PARMESAN SWEET POTATO YIELD | 4 4 each � Capital City Sweet Potatoes (366300), washed As needed � Roland Pomace Olive Oil (620390) 1/4 cup � Butter, softened 1 tsp � McCormick Garlic Salt (472361) 4 oz � Shullsburg Italia® Shredded Parmesan Cheese (900190) PREP | Preheat oven to 350°F. Rub or brush potatoes with olive oil. Bake until tender, approximately 4560 minutes. Mix butter and garlic salt together. Open potatoes and put garlic butter mixture into each. Top each with parmesan cheese.

VEGETABLES 3/4 cup � Norpac Flav-R-Pac® Grande Classics® Pacific Blend Vegetables (962700) As needed � Roland Pomace Olive Oil (620390) As needed � McCormick Grill Mates® Vegetable Seasoning (470201) SMART SET PRO BLACK 3 COMPARTMENT CONTAINER (356816 – 4/75 CT) & Clear Dome Lid (350993 – 4/75 CT)

PREP | Toss vegetables with olive oil and seasoning. Roast until done.

Microwave safe. Revolutionary textured finish feels cooler to the touch when compared to traditional microwavable containers and provides a more secure, less slippery finish. Uses up to 20% less material in the manufacturing process.

2018 ISSUE EIGHT

1 I N G R E D I E N T • 3 WAYS

RED D E L K C I P HAM WITH H S I L E R E G BBA A C & N O I N O

SMART SET PRO BLACK CONTAINER – 35 OZ (356586 – 4/75 CT) CLEAR DOME LID (356588 – 4/75 CT) Microwave safe. Ability to vent lid if needed.

HAM 1 portion � Smithfield Farmland Gold Medal Hickory Smoked Boneless Ham (914760), cut into 6-8 oz steak portions PREP | Grill until heated through.

PICKLED RED ONION & CABBAGE RELISH YIELD | 8 1 cup � Pickled Red Onion (see recipe) 3 cups � Bix Chopped Cabbage (380218) 2 tsp � McCormick Whole Caraway Seed (472451) 1/2 cup � Roland Pomace Olive Oil (620390) 1/4 cup � Mott’s ReaLime® Lime Juice (733100) PREP | Mix all ingredients together. Let sit in cooler for at least 1-2 hours.

PICKLED RED ONION YIELD | 8 1 cup � Bix Diced Red Onion (380381) 1/2 cup � Vinegar 1 Tbsp � Sugar Dash � Salt PREP | Mix all ingredients together. Let sit for one hour.

GREEN BEANS 3/4 cup � Norpac Flav-R-Pac® Premium Extra Fine Green Beans (961740)

COST $2.61 SELL AT $9.99

POTENTIAL

PROFIT $7.38

As needed � Roland Pomace Olive Oil (620390) As needed � McCormick Grill Mates® Montreal Steak® Seasoning (471181) PREP | Toss vegetables with olive oil and seasoning. Roast until done.

1 I N G R E D I E N T • 3 WAYS

HAM 1 portion � Smithfield Farmland Gold Medal Hickory Smoked Boneless Ham (914760), cut into 6-8 oz steak portions PREP | Grill until heated through.

CRANBERRY MUSTARD SAUCE YIELD | 8 1 cup � Ocean Spray Craisins® Dried Cranberries (906260) 1 cup � Ken’s Brewpub Mustard Sauce (562170) 1 cup � Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631390) 1 cup � Green Kale (361440), finely chopped 1 Tbsp � Knouse Musselman’s® Apple Cider Vinegar (640000)

PROVIEW BLACK 3 COMPARTMENT CLOSE-OFF CONTAINER WITH CLEAR HINGED DOMED LID 10.5X9.25X2.5 IN (357577 – 2/75 CT) Microwave safe. Ability to vent lid if needed.

Y R R E B N A R C HAM WITH E C U A S D R A MUST

PREP | Mix all ingredients together. Let sit in the cooler for at least one hour.

GARLIC & HERB RED POTATOES YIELD | 4 1-1/2 lb � Wholesale Red Potatoes (361560), cut into wedges 1 each � Wholesale Lemon (376111), halved 3 oz � Anchor Unsalted Pure New Zealand Butter (929750), melted As needed � McCormick Lawry’s® Salt-Free Garlic & Herb Seasoning (475601) PREP | Place potatoes in a kettle of water. Squeeze in the juice from the lemon halves (you can toss the entire lemon halves into the pot, too). Bring to a gentle boil and continue to boil until potatoes are tender. Toss potatoes with butter and seasoning before serving.

VEGETABLES 2/3 cup � Norpac Flav-R-Pac® American Harvest™ Country Trio Vegetables (962448) PREP | Cook vegetables as desired

COST $3.18 SELL AT $10.99

POTENTIAL

PROFIT $7.81

2018 ISSUE EIGHT

1 I N G R E D I E N T • 3 WAYS SMART SET PRO BLACK CONTAINER 35 OZ (356586 – 4/75 CT) CLEAR DOME LID (356588 – 4/75 CT) Microwave safe container. Revolutionary textured finish feels cooler to the touch when compared to traditional microwavable containers and provides a more secure, less slippery finish. Uses up to 20% less material in the manufacturing process.

Featured Video!

HAM & ASPARAGUS 3 slices � Smithfield Farmland Gold Medal Hickory Smoked Boneless Ham (914760), sliced thin 9-15 each � Wholesale Asparagus (360050), trimmed, blanched

View our new, quick and fun video! youtube.com/martinbrosdist

BONUS

GUS A R A P S A & HAM CE U A S Y A N R O WITH M

PREP | Preheat oven to 350°F. Divide asparagus into three bundles. Wrap each bundle with a slice of ham. Place on a baking sheet; bake until heated through.

MORNAY SAUCE YIELD | 16 32 oz � Water 1 cup � Custom Culinary Whisk & Serve® White Sauce Mix (501540) 3 Tbsp � Custom Culinary Gold Label True Foundations™ Chicken Base (500081) 24 oz � Shredded Swiss Cheese (903768) 2 tsp � McCormick Ground Nutmeg (472391) 1 tsp � McCormick Ground White Pepper (472561) PREP | In a sauce pot, heat water to a minimum of 190°F; whisk in white sauce mix. Add remaining ingredients. Continue to cook, whisking until cheese is melted and smooth.

HASSELBACK POTATO YIELD | 4 4 each � Russet Potatoes – 90 ct (361810), washed 6 Tbsp � Anchor Unsalted Pure New Zealand Butter (929750), melted As needed � Salt As needed � Pepper 4 tsp � Grated Parmesan Cheese (430201) PREP | Preheat oven to 425°F. With a sharp knife, slice potatoes crosswise at 1/8-1/4 inch intervals, cutting down to approximately 1/4 inch from the bottom. Brush potatoes with half the melted butter. Sprinkle potatoes with salt and pepper. Bake for 30 minutes. Brush potatoes with remaining butter, getting the butter to drip down into the potatoes. Continue to bake until potatoes are almost done. Sprinkle potatoes with parmesan for the last 10 minutes of cooking.

SPECIALS, REBATES & NEW ITEMS Pricing valid through September 30, 2018

SPECIALS

October Breast Cancer Awareness Month Feature ®

PINK ON TOP WHIPPED TOPPING A portion of the proceeds from the sale of Pink Whip will be donated to breast cancer research and education. (954570 – 6/16 oz)

$25.99

LOCAL

NE W !

Angus Steak Burgers Fresh 21-day shelf life from pack date. Produced from all Angus trimmings sourced from Upper Iowa Beef in Lime Springs, Iowa. 80/20. Homestyle shape. Conveniently packed in 6/2 lb packages. 2x1 (957400 – 24/8 oz) $41.99 3x1 (957410 – 36/5.33 oz) $41.99

Emoticons™ Crispy Mashed Potato Shapes Smiles ® meet Emoticons™ ! Ovenable. (968290 – 6/4 lb)

$44.34

NE W !

Lawry’s® Lemon, Basil & Thyme Key West Style Seasoning (473221 – 1/20 oz)

The sunny delight of fresh lemon peel fused with a Mediterranean mix of basil, thyme, rosemary, marjoram and sage. This blend adds a unique aroma and zest to any recipe. Try it on steamed vegetables, grilled chicken, pork, seafood and beef. $17.59

Cheez Whiz Sauce (631790 – 6/6.5 lb)

Hillshire Farm Rotisserie Seasoned Chicken Breast Slices

The tangy flavor that always comes through! Made with real cheese and an excellent cling that makes it a perfect add-in and topping for all kinds of snacks and sandwiches. $83.59

(957050 – 6/2 lb)

$47.99

NE W !

Red Label® Applewood Smoked Wings – Fully Cooked Jumbo Bone-In (957350 – 3/5 lb) $76.99 Boneless Breaded (957360 – 2/5 lb) $35.99 +UP TO $500 REBATE THRU 12/31/18

Gold Label True Foundations™ Liquid Stock Concentrates These authentic-tasting stocks deliver with great flavor as well as clean ingredient decks, and they are extremely convenient to use. 6/32 oz Vegetable (501910) $48.99 Chicken (501900) $55.59 Beef (501920) $56.99

Potato Pearls® Golden Extra Rich Mashed Potatoes Extra smooth mashed potatoes that deliver profit-building back-of-house benefits like easy 1-minute prep, zero waste and long hold time. (603000 – 12/29.6 oz)

$55.59

Best Maid Homestyle Red Velvet with White Chunk Cookie Dough NE W !

Sea Salt & Pepper Popcorn Shrimp (388670 – 1/10 lb)

(956870 – 180/2 oz)

Light Corn Syrup (770940 - 4/1 gal)

$45.59

$48.99

NE W !

Bubbles Sparkling Antioxidant Infusion® Drinks 5 tiny calories. Big bubbly flavor. Bogota Blackberry Lime (777140) Bolivia Black Cherry (777150) 12/11.5 oz

$15.99

A delectable cookie easily recognized by its iconic, deep-red red velvet color. An irresistible combination of rich cocoa and vanilla chunks. $64.24

Original Each exotic flavor is antioxidant-infused with superfruit and has 5 calories, 1 gram of sugar and no artificial sweeteners. Brasilia Blueberry (356964) Costa Rica Clementine (356944) Sumatra DragonFruit (356984) Puna Coconut Pineapple (357014) 12/18 oz

$19.99

2018 ISSUE EIGHT

HOT DISH!

REBATES UP TO $1,000!

UP TO $500!

$3/CASE!

$5/CASE!

Food Bases Rebate

2018 Pizza Product Rewards

Minis (955950, 967990) Rebate

Slammin’ Sandwiches (Subs, Hoagies, Buns & Squares) Rebate

$5/CASE!

UP TO $500!

Waffle Breaded Chicken Fries (957340)

New Products (Featuring Gourmet Stuffed Muffins) Rebate

New Products (Featuring Gourmet Stuffed Muffins & Jalapeño Pepperoni) Rebate

Red Label® Wings

Offer valid through 9/30/2018.

Offer valid through 12/31/2018.

UP TO $6/CASE!

$5/CASE!

UP TO $3/CASE!

UP TO $225!

Oktoberfest Rebate

Offer valid through 10/27/2018.

(942280, 944997, 952040)

Offer valid through 10/31/2018.

Soup, Vegetables & Fruit Toppings Rebates Offers valid through 10/31/2018.

Taste is Everything Top 20 Flavors Rebate

Offer valid through 11/30/2018.

$5/CASE!

$6/CASE!

UP TO $7/CASE!

UP TO $150!

Pillsbury™ Puff Pastry & Pie Dough (347921, 956100) Rebate

Pillsbury™ Muffins, Scones, Cinnamon Rolls & Dough Rebate

Pillsbury™ Biscuits Rebate

Sauces (909260, 909300, 954530) Rebate

$5/CASE!

$3/CASE!

$10/CASE!

UP TO $1,500!

Offer valid through 9/30/2018.

Biscuits (955230) Rebate

Offer valid through 10/31/2018.

Healthy Shot Rebate ®

(571340, 571420, 571790)

Offer tracked through 12/31/2018.

Offer valid through 11/30/2018.

Fresh Gourmet ® Crunchy Toppings (412340, 603290, 603380) Rebate

Offer valid through 9/30/2018.

Offer valid through 11/30/2018.

Surimi Seafood (924960, 929300, NEW 957000) Rebate Featuring NEW Pacific Mate Flake Style (957000 - 12/2.5 lb)

Offer valid through 12/31/2018.

(957350, 957360)

Offer valid through 12/31/2018.

Hot Cocoa Rebate

Offer valid through 12/31/2018.

FREE CASE REBATES BOGO!

BOGO!

(956850, 956860, 968580)

New Soups (968460, 968470) Rebate

Posada® Cinco de Mayo (946020, 950690)

FREE CASE!

3 FOR FREE!

BOGO!

Golden Dipt ® Buttery Cracker Breadcrumb (416460)

Stingin’ Honey Garlic Sauce (561920) , Cattlemen’s Kentucky Bourbon BBQ Sauce (90633553) , Crispy Jalapenos (90624586)

Craft Beer Battered Cod (955940)

New Plant-Based & Gluten-Free Crusts Offer valid through 9/30/2018.

Offer valid through 12/31/2018.

Offer valid through 11/30/2018.

Offer valid through 12/31/2018.

Ask your Martin Bros. representative for more information about these rebates.

Simple Ingredients

PLANT-BASED & GLUTEN-FREE PIZZA CRUSTS

Crispy Cookies

Vegetarian. Flexitarian. Gluten intolerant. • Everyone loves pizza night — regardless of their dietary restrictions and preferences. • Meet the evolving demands of consumers with delicious and versatile products that deliver food safety, ease of use and premium value. Seasoned Cauliflower (956850 – 24/10 in) Broccoli & Cheddar (956860 – 24/10 in) Simply Gluten Free & Vegan (968580 – 20/10 in)

BOGO! New Plant-Based & Gluten-Free Crusts (956850, 956860, 968580)

Offer valid through 9/30/2018.

ALL BUT TE R • GOURME T CHOCOLATE

Chocolate Chip (387800) | Salted Caramel (387810) | Brownie (388900) | Almond (388910) now part of 360/1 oz

Brew City® IPA Beer Battered Appetizers

Tap into the growing popularity of real craft beer and deliver the malty, hoppy flavor in every bite!

NE W !

Gouda & Mozzarella Cheese Bites Onion Rings

(968430 – 4/2.5 lb)

(968420 – 4/3 lb)

H O W -T O G U I D E

TA K E O U T & D E L I V E RY

Oatmeal Your Good Food. Made Good To Go. Bites

NE W !

We think you will love the latest all-day breakfast innovation! Portable and perfectly poppable, they deliver the wholesome taste of whole grain oatmeal wherever your customers may go. Fry.

Watch Full Video

Apple Cinnamon (968440 – 4/3 lb)

Maple Brown Sugar (968450 – 4/3 lb) View All Takeout & Delivery Products

Contact a Sales Rep

By 2020, about 40% of restaurants' sales could come from delivery. Capitalize on the growing takeout and delivery trend with solutions from McCain® Foodservice.

H O W -T O G U I D E

TA K E O U T & D E L I V E RY Promote your Menu with Custom Point-of-Sale

Pick Up Our Take-Out Video Tips & Tricks

H O W -T O G U I D E

T A K E O U T Start & Customizing DELIVERY

Watch Tips & Tricks Videos

Your Good Food. Made Good To Go.

1 Restaurant

Business, “Potential Sales Mix for Delivery Could Top 40%, Study Finds,” August 2017

FOR EVERYTHING NEED TO MAKE TO-GO GO Products Perfect for Takeout &YOU Delivery SMOOTHLY, YOU’RE GOOD TO GO WITH McCAIN.® Watch Full Video

Your Good Food. Made Good To Go.

SEE ALL REL ATED PRODUCTS

View All Takeout & Delivery Products

Contact a Sales Rep

Watch Full Video

By 2020, about 40% of restaurants' sales could come from delivery. Capitalize on the growing takeout and delivery trend with solutions from McCain® Foodservice.

H O W -T O G U I D E

OUT & DELIVERY McCain® Flavorlasts® Skinon Regular Fries 3/8” PXL

McCain® Extra Crispy Regular Fries 3/8" PXL

McCain® Redstone Canyon® Wedges

View All Takeout & Delivery Products

Contact a Sales Rep

Brew City® Beer Battered Anchor® Battered Moore's® Homestyle Bottle Neck® Ridge Steak Mozzarella Cheese Sticks Breaded Onion Rings Fries By 2020, about 40% of restaurants' sales could come from delivery. Capitalize on the growing takeout and delivery trend with solutions from McCain® Foodservice.

Visit www.McCainUSAFoodservice.com/GoodToGo for more takeout and delivery solutions like these that can help you get your program off the ground or make it easier and more profitable. Try Takeout and Delivery Product Solutions on Us

•

Start Customizing

Watch Tips & Tricks Videos

1 Restaurant

Sample our new McCain

Business, “Potential Sales Mix for Delivery Could Top 40%, Study Finds,” August 2017

Wondering where to begin?

Oatmeal Bites FOR EVERYTHING NEED TO MAKE TO-GO GO Products Perfect for Takeout &YOU Delivery View the Takeout & Delivery Guide • Product Trial Rebate ® To-Go-Friendly Fries & Appetizers Get the Rebate Try Them Now GO WITH McCAIN. SMOOTHLY, YOU’RE GOOD TO PRODUCTS Promote your Menu with Custom Point-of-Sale Pick Up Our Take-Out Video Tips & Tricks SEE ALL REL ATED

Start Customizing

Watch Tips & Tricks Videos

Watch Full Video

•

Promote your Menu with Custom Point-of-Sale

Pick Up Our Take-Out Video Tips & Tricks

Your Good Food. Made Good To Go.

1 Restaurant

Business, “Potential Sales Mix for Delivery Could Top 40%, Study Finds,” August 2017

• Tips & Tricks Takeout & Delivery Menu IdeasFOR EVERYTHING YOUVideos NEED TOtakeout MAKE TO-GO Visit www.McCainUSAFoodservice.com/GoodToGo for more and delivery solutionsGO like McCain® Flavorlasts® Skinon Regular Fries 3/8” PXL

McCain® Extra Crispy Regular Fries 3/8" PXL

Brew City® Beer Battered Bottle Neck® Ridge Steak SEE ALL REL ATED PRODUCTS Fries

Anchor® Battered Mozzarella Cheese Sticks

McCain® Redstone Canyon®

Wedges Products Perfect for Takeout & Delivery

INSIDERS CLUB™ E-NEWSLETTER

Moore's® Homestyle Breaded Onion Rings

SMOOTHLY, YOU’RE TOorGO these that can help you get your programGOOD off the ground make WITH it easier andMcCAIN. more profitable. ®

Get business-building ideas, on-trend menu inspiration, product news and special offers. Your email address View All Takeout & Delivery Products

Contact a Sales Rep

Try Takeout McCain® Flavorlasts®and Skin- Delivery McCain® Extra Crispy on Regular Fries 3/8” PXL Regular Product Solutions on UsFries 3/8" PXL

Brew City® Beer Battered Wondering where to begin? Bottle Neck® Ridge Steak

McCain® Redstone Canyon® Wedges

Sample our new McCain Moore's® Homestyle

Anchor® Battered Mozzarella Cheese Sticks

Bites Visit www.McCainUSAFoodservice.com/GoodToGo for •more takeoutOatmeal and delivery solutions like • To-Go-Friendly Fries & Appetizers Product Trial Rebate these that can help you get your program off the ground or make it easier and more profitable. Get the Rebate

Breaded Onion Rings

Fries

View the Takeout & Delivery Guide

Try Them Now

Takeout & Delivery Menu Ideas Tips & Tricks Videos By 2020, about 40% of restaurants' sales could come from delivery. Capitalize on the INSIDERS CLUB™ E-NEWSLETTER Get business-building ideas, on-trend menu inspiration, product news and special offers. growing takeout and delivery from McCain® Foodservice. ©2018 trend McCain with Foods solutions USA. The trademarks herein are owned by or used under license by McCain Foods Limited or by one of its subsidiaries. Try Takeout and Delivery Sample our new McCain •

•

Product Solutions on Us

Wondering where to begin? Sign Up For Free

Your email address

Oatmeal Bites

•

To-Go-Friendly Fries & Appetizers

•

Get the Rebate

View the Takeout & Delivery Guide

•

Product Trial Rebate

Try Them Now

INSIDERS CLUB™ E-NEWSLETTER

Get business-building ideas, on-trend menu inspiration, product news and special offers. Your email address

The Opportunity

To-Go Products

Pick Up Our Take-Out Video Tips & Tricks

The Opportunity

Packaging

Promote your Menu with Custom Point-of-Sale

To-Go Products

Packaging

Mobile Ordering

Promotional Ideas

BUSINESS BUZZ

Gretchen L. Robinson, RDN, LD Martin Bros. Marketing Dietitian

Putting the Positive in Performance Reviews

ost of us do not enjoy performance reviews, whether it’s giving them or receiving them. Oftentimes, reviews focus on weaknesses and areas of improvement in order to fit into the review mold. Even when thinking about recognition outside of reviews, it seems conversations usually revolve around what might have gone well but still could use some improvement – without recognizing what everyone does well either as a group or as individuals on a regular basis. Truth be told, this negative undertone often is a result of how uncomfortable it can be to give and receive praise.

Here are a few tips to help put the praise and the positive into “performance reviews”: • Begin with a review process that aligns with the positive culture you are trying to create. • Ask questions that encourage employees to think about what would help them grow in their career path at your establishment. This can help you retain happy, quality employees. • Consider changing from “performance reviews” to “gifts and growth conversations”. • Celebrate each employee’s gifts and focus on their individual growth. • Be specific with your praise. Think about specific instances you can point to that show employees you’re paying attention and that you notice the great job they do every day. • Instead of just saying “you are great at your job,” give examples of what you find to be great. • Manage “performance” outside of these “performance review” conversations. Waiting for a yearly discussion will not promote optimal performance. Instead, evaluate performance on an ongoing and timely basis – identifying both things that are positive and things that could use some work. • Consider awarding equal annual percentage pay increases to all employees in good standing. Doing so can help turn these “reviews” into conversations about career growth instead of simply a measure of their performance. • Reward high-performing employees additionally through bonuses and educational opportunities. This is a great way to show some above-and-beyond recognition for talented and dedicated employees.

MB BEHIND THE SCENES

Positive & Productive

For the Martin Bros. Nutrition Services team, balancing sodium is an important initiative in creating menus for our senior living customers. Basic American recently offered to help us conduct a blind tasting of mashed potatoes with varied salt content. These types of product “cuttings,” as we call them, are fun and very valuable. They allow us to come together as a group and better accommodate the individual needs of our customers.

2018 ISSUE EIGHT

SENIOR LIVING

Diabetes & Counting Carbs

Christine Link, MBA, RD, LD Martin Bros. Marketing Dietitian

in Senior Living

iabetes can be confusing. Many people still get hung up on the amount of sugar in foods, but we now know that carbohydrates are the bigger picture we need to look at. Foods like a potato or a slice of bread can raise blood sugar just as foods like cookies and cake can. Knowing the importance of carbohydrates, a method called “carb counting,” has become a big topic of conversation. And we’re hearing about it in the senior living world. So, what is counting carbs all about? Here are answers to some commonly asked questions.

What foods contain carbohydrates? Traditionally, we think of desserts as being the main culprit. However, healthy foods such as fruit, yogurt, starchy vegetables (potatoes, corn, peas, legumes) and grains (breads, rice, pasta) also contain carbohydrates. What is carb counting? Carb counting is a simplified way of keeping track of how much carbohydrate is in foods. In simple terms, carb counting can be defined as 15 grams of carb = 1 carb choice. What is the goal of carb counting? The goal of carb counting is not to limit or eliminate carbohydrates from your diet. The goal is to maintain a consistent intake of carbs from one meal to the next. With a steady, even amount of carbs, you can avoid the peaks and valleys of blood sugar levels. By keeping a somewhat even level of carb at each meal, your body (sometimes with the help of medication) can keep up with insulin production.

For additional information, check out How much carbohydrate do my residents need? www.martinsmart.com. Look under This can vary with individuals based on their height, weight and level Resources and Education On Demand, where we have a webinar titled Diabetes: of activity. But generally speaking, 4-5 carb choices per meal Moving Beyond the Sliding Scale. and 1-2 carb choices for snacks can work for older adults.

Vanilla Ice Cream (990050 - 1/3 gal)

Vanilla No Sugar Added Fat Free Ice Cream (990430 - 1/3 gal)

SCHOOLS

New Love in the Lunchroom Renee Greiner, RDN, LD Martin Bros. Dietitian, Menu Systems Advisor & School Specialist

National School Lunch Week is October 15-19, 2018!

The theme this year is “School Lunch: Lots 2 Love,” which was designed to help students and school nutrition professionals connect and share what each loves most about school lunch. Start planning your celebration today! Get started with the help of the School Nutrition Association! Go to schoolnutrition.org/Meetings/Events/NSLW/2018! There are lots of things to love about school food service! But, what if we found a new way to love a well-known favorite? For example, take the “all in one package” meal concept and make it something new to love this school year! You can call these new “all in one” concepts “Kidables,” or use your mascot and call it a meal (for example, Tiger Meals)! When prepared in your kitchen, you can control what is put into the meals, making sure they are convenient, balanced options and something the kids will eat and enjoy. Consider a rotation of items to keep ideas fresh. These meals can easily meet a reimbursable meal requirement, too! “Kidable” Benefits to Consider • Nutritionally Balanced – Incorporating a fruit and vegetable along with milk makes this option a reimbursable meal as well as more filling for students and lower in sodium. • Cost Effective – “Adding” the right items is already done for you for the perfect price! • Convenient – There’s nothing like being able to have kids grab a meal and go! You keep the meal cold in your cooler, and students don’t have to lug around lunch bags and cold packs.

“Kidable” Product Options Clear 4 Compartment Container with Lid – 6x6 in (353033 – 1/300 ct)

Meat/Meat Alternate

Cheese Cubes or Sticks, Diced Meat or Meat Sticks, Yogurt, Sunflower Seeds

Reduced Fat Mild Cheddar Cheese Cubes (365550 – 200/1 oz or 909290 – 4/5 lb)

Grain

Whole Grain Crackers, Pitas or Flatbreads

Atlantic, Iowa Schools Simply Chex™ Snack Mix Cheddar (741158 – 60/.92 oz)

Nature Valley™ Crisps

Cinnamon (422230 – 120/1.2 oz) Chocolate Chip (422250 – 120/1.2 oz)

Goldfish® Grahams Baked with Whole Grain French Toast (411280 – 300/.9 oz) Honey Bun (411290 – 300/.9 oz)

Goldfish® Baked with Whole Grain Cheddar (411898 – 6/31 oz)

Fruit & Vegetable

Use seasonal produce that your kids love.

Milk 2018 ISSUE EIGHT

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 & Disposables 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: Influenza A

Norovirus

Century Q 256 (022805 - 4/2 L)

Yes - 10 min

Millenium Q 64

Yes - 10 min

Microcide TB

Yes - 3 min

Yes - 30 sec

Yes - 3 min

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

Yes - 30 sec

Yes - 1 min

Yes - 30 sec

Hydrogen Peroxide Cleaner/Disinfectant Wipes

Yes - 30 sec

Yes - 3 min

Yes - 1 min

Yes - 30 sec

Germicidal Bleach Wipes

Yes - 1 min

Yes - 3 min

Yes - 30 sec

Germicidal Bleach (018560 - 3/121 oz)

Yes - 5 min

Fuzion Cleaner Disinfectant

Yes–1 min

Yes –1 min

Yes –2 min

Yes–1 min

Yes –1 min

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

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

C. Diff

MRSA

VRE

(019970 - 6/95 ct)

(019810 - 6/70 ct)

(016550 - 9/32 oz)

Purell Professional Surface Disinfectant (019440 - 6/32 oz)

Yes –30 sec

ChemWorx 256Worx (171180 - 4/2 L)

Yes –5 min

Yes–5 min

ChemWorx Lemon Scented Disinfectant (171200 - 4/2 L)

Yes –10 min

4 in One Disinfectant & Sanitizer (011480 – 12/14 oz)

• Disinfects hard surfaces with 24 EPA-registered kill claims. • Sanitizes soft surfaces in just 30 seconds. • Sanitizes the air AND kills odorcausing airborne bacteria. • Reduces allergens that trigger allergies and asthma.

NEW enMotion Automated Touchless Paper Towel Dispensing System Black Dispenser (810900) Newly redesigned and featuring an elegant design, up to 150roll 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) – 6/800 ft

NEW enMotion Gen2 Automated Touchless Soap & Sanitizer Dispensing System Dispensers 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 highcapacity 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. Black (860900) | White (860910)

Green & Fragrance Free Foam Hand Sanitizer with Moisturizers – E3-Rated (860920 – 2/1000 mL) Tranquil Aloe Foam Soaps with Moisturizers Gentle (860930) | Antimicrobial (860940) – 2/1200 mL

DELIVERY IS CHANGING THE WAY YOU DO BUSINESS.

Visit info.martinbros.com/to-go to download our To-Go Guide, and get your To-Go sales going!

BY 2020, AN ESTIMATED 40% OF RESTAURANT SALES ARE EXPECTED TO COME FROM DELIVERY.

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

Restaurant

Healthcare

C-Store

School

Nursing

WEBINARS Sept

Survey & Food Safety Readiness Barbara Thomsen, CDM, CFPP/RAC

Not everyone has the same idea of what “clean” is, so having a set standard that you can show and share is paramount in maintaining the survey-perfect kitchen. Learn how you can define clean in relation to sanitary and safe food handling.

International Dysphagia Diet 10 Standardization Initiative (IDDSI) Oct

Karen Sheffler, MS, CCC-SLP, BCS-S, IDDSI Champion

Get the latest information on implementing the new dysphagia diets.

EVENTS THURSDAY, OCTOBER 18: 9:30AM - 10:30AM CEU Education Flash Forward with Flavor & Flair 10:45AM - 11:45AM CEU Education Dining Innovations For Dementia Care

OCTOBER 18 - ALL DAY OCTOBER 19 - 7:30AM-NOON NEW LOCATION!

IOWA EVENTS CENTER 730 THIRD STREET, DES MOINES, IA

Food Safety Training October 19th • Des Moines, Iowa

Learn how to minimize the risk of foodborne illness, comply with state codes, and lower food and labor costs. Register by September 29th.

FRIDAY, OCTOBER 19:

11:00AM - 4:00PM Food Expo

8:00AM - 9:00AM CEU Education Raising Up Leaders in Your Community

5:30PM - 7:00PM Tapas-Style Reception

9:15AM - 10:15AM CEU Education F.B.I. Under Investigation: What to do in a Food Borne Illness Outbreak

7:30PM Cirque du Soleil Crystal

10:30AM - 11:30AM CEU Education The Future of Food Service in a Technology-Driven World

See, smell, touch and taste products from top brands and interact with industry experts. Purchasing incentives on featured items. Join us for cocktails, networking and a delicious meal served tapas style, giving you an opportunity to experience multiple trends!