Dish! - 2018 Issue 9 by Martin Bros.

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2018 Issue Nine | October | martinbros.com

Individual Meatloaf page 8

Specials & New Items page 11

Menu with Asian Flair page 15

#MBMustHaves PAGE 2

Basic American Golden Grill® Seasoned Hashbrowns (602550)

Hormel Bacon 1™ – 18/22 Style – Fully Cooked (999950)

Tyson Black Oak® Endless Rope Black Oak™ Smoked Sausage – Fully Cooked

Anchor Unsalted Pure New Zealand Butter (929750)

(910000)

PAGE 2

PAGE 3

General Mills Pillsbury™ Biscuit Dough Southern Style – 2.2oz (983640)

Norpac Soup Supreme® Vegetable Beef with Barley Soup (946480)

Norpac Soup Supreme® Chicken Queso Soup (968470)

PAGE 3

Lamb Weston Lamb’s Seasoned® Ranch Wedge Cut Potatoes (960260)

Kraft Heinz Philadelphia Cream Cheese (903718)

PAGE 4

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

Tyson Hillshire Farm® Black Oak™ Pit Ham (915110)

Ken’s Brewpub Mustard Sauce (562170)

McCormick Grill Mates® Vegetable Seasoning (470201)

Lamb Weston Lamb’s Supreme® Roasted Garlic Mashed (961170)

PAGE 7

PAGE 8

Kraft Heinz Grey Poupon Dijon Mustard

Valley Meats Ground Beef – 85/15

(560170)

(928760)

PAGE 10

PAGE 11

Rotella’s Sliced Square Ciabatta Bun

Smithfield Farmland Smoke’N Fast® Roasted & Seared Pork Shoulder

PAGE 5

Tyson Chicken Thighs (973210)

Ken’s Apple Cider Vinaigrette (562000)

PAGE 6

McCormick Perfect Pinch® Salt Free Garlic & Herb Seasoning (475751)

Basic American Potato Pearls® Mashed Sweet Potatoes (603188)

PAGE 8

Smithfield Farmland Pork Sausage (915720)

Basic American Potato Pearls® Excel® Gold Mashed Potatoes (602950)

(996270)

(928620)

Fall Comfort Food

It’s time to cozy-up to Fall! From breakfast, to soups, appetizers and center-of-the plate, bring on the rich flavors that help patrons gather around the table with family and friends. We’ve got the recipes, specials and ideas to inspire you as you look towards the Fall and Winter seasons. And don’t forget to check out our Senior Living section for the trend information you need for your healthcare menu! Krystle Kettman

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.

Managing Editor | kkettman@martinbros.com

CULINARY CONCEPTS Comfort Food for Fall Menus

ONE INGREDIENT THREE WAYS

Meatloaf Stuffed Squash

Valley Meats Ground Beef + Smithfield Farmland Pork Sausage

HOT DISH!

Specials, Rebates & New Items

SENIOR LIVING

Menu with Asian Flair & The Next Evolution of Healthcare Foodservice

NE W !

Apple Cider Glazed Chicken

Specials on New Soups

Asian Flair on the Senior Living Menu

Evolution of Healthcare Foodservice

2 8 11 15

CULINARY CONCEPTS

d oo F t r o f m o C s u n e M ll a F r Fo

BIG BREAKFAST SKILLET 3 each � Sparboe Farms Grade A Large Eggs (380130) 8 oz � Basic American Golden Grill® Seasoned Hashbrowns (602550), re-hydrated 2 slices � Hormel Bacon 1™ – 18/22 Style – Fully Cooked (999950) 4 oz � Tyson Black Oak Endless Rope Smoked Sausage – Fully Cooked (910000), sliced As needed � Anchor Unsalted Pure New Zealand Butter (929750) 1/4 cup � Capital City Red Bell Pepper (361251), diced 1/4 cup � Capital City Green Bell Pepper (361261), diced 2 Tbsp � Capital City Yellow Onions (361077), diced As needed � Salt As needed � Pepper As needed � McCormick Garlic Salt (472361) 1-1/2 oz � Finely Shredded Cheddar Jack Cheese (903148) 1 each � General Mills Pillsbury™ Biscuit Dough Southern Style – 2.2 oz (983640) PREP | In a skillet, melt butter over mediumhigh heat. Add peppers and onions; sauté for 1-2 minutes. Add sausage; continue to cook for an additional minute. Add hashbrowns and bacon, and add more butter if needed. Cook to a golden brown. Flip, season with salt, pepper and garlic salt and continue to cook. Top with cheese; cook until cheese is melted. Top with eggs cooked to customer’s request. Serve with biscuit.

COST $2.55 SELL AT $9.99

POTENTIAL PROFIT* $7.44

GOLDEN GRILL® SEASONED HASHBROWNS (602550 – 6/37.5 OZ) BLACK OAK ENDLESS ROPE SMOKED SAUSAGE– FULLY COOKED (910000 – 1/11 LB) BACON 1™ – 18/22 STYLE – FULLY COOKED (999950 – 2/144 SLICE)

R E BAT

PILLSBURY™ BISCUIT DOUGH SOUTHERN STYLE – 2.2 OZ (983640 – 1/120 CT) Save up to $7 per case! Maximum total rebate $210. Offer valid thru 11/30/2018.

CULINARY CONCEPTS

h t i w f ee B e Vegetabl p u o S y e l r Ba

$ 47.27

Special Pricing Thru 10/31/18

R E BAT

SOUP SUPREME® VEGETABLE BEEF WITH BARLEY SOUP (946480 – 4/46 OZ) Barley, potatoes, carrots, corn, green beans, celery, onions and cooked beef in a blend of seasoned beef and chicken bases.

Fall Savings Soup Rebate: Save $3 per case! Offer valid thru 10/31/2018.

NE W !

$ 32 .11

BREW CITY® IPA BEER BATTERED ONION RINGS (968430 – 4/2.5 LB)

Special Pricing Thru 10/31/18

CHICKEN QUESO DIP 4 lb � Norpac Soup Supreme® Chicken Queso Soup (968470) 1 qt � Water 2 lb � Kraft Heinz Philadelphia Cream Cheese (903718), cubed 3 oz � Frito Lay Tostitos® Tortilla Chips (603898) 12 oz � Lamb Weston Lamb’s Seasoned® Ranch Wedge Cut Potatoes (960260) 8 oz � McCain Brew City® IPA Beer Battered Onion Rings (968430) PREP | In a sauce pan, heat soup, water and cream cheese until smooth and heated through. Adjust thickness to your desire with water. Serve with chips, wedge cut potatoes, onion rings or any other dippers you wish.

NE W !

YIELD | 10 (12 oz portions) $ 74 .27

BOGO

Special Pricing

SOUP SUPREME® CHICKEN QUESO SOUP (968470 – 4/4 LB) Two New Soups BOGO Rebate: Buy one case get one free! Offer valid thru 11/30/2018.

Thru 10/31/18

2018 ISSUE NINE

CULINARY CONCEPTS

GRILLED HAM STEAK WITH BREWPUB HONEY MUSTARD SAUCE, EGMONT CHEESE, MUSHROOMS & ONIONS SEE HOW TO MAKE THIS RECIPE!

VIEW OUR NEW, QUICK AND FUN STEP-BY-STEP VIDEO YOUTUBE.COM/MARTINBROSDIST

1 slice � Tyson Hillshire Farm® Black Oak Ham (915110) 2 oz � Monterey Thick Sliced Mushrooms (360940) 2 oz � Capital City Yellow Onions (361077), sliced As needed � Ventura Chef’s Pride® Canola Oil (620420) 1-1/2 oz � Mainland New Zealand Egmont Cheese (929730), sliced 3 oz � Brewpub Honey Mustard Sauce (see recipe) 4 oz � Norpac Flav-R-Pac® Grande Classics® Nantucket Blend Vegetables (963020) PREP | In a sauté pan, heat oil; cook onions and mushrooms until onions start to caramelize. Grill ham slice; top with Brewpub Honey Mustard Sauce and cheese slices. Plate ham, topping with sautéed mushrooms and onions. Serve with vegetables.

BREWPUB HONEY MUSTARD SAUCE 1/2 cup � Ken’s Brewpub Mustard Sauce (562170) 1/2 cup � Honey (757300) PREP | Mix mustard sauce and honey together. YIELD | 4

Featuring: HILLSHIRE FARM® BLACK OAK HAM (915110 – 2/15-16 LB)

COST $2.99 SELL AT $9.99

POTENTIAL PROFIT* $7.00 4

CULINARY CONCEPTS

APPLE CIDER GLAZED CHICKEN 2 each As needed As needed As needed 1/2 cup

� � � � �

1/4 cup � 1/2 cup � As needed � 1/2 cup �

Tyson Chicken Thighs (973210) Roland Pomace Olive Oil (620390) Salt Pepper Washington Gala Apple (370220), diced Ken’s Apple Cider Vinaigrette (562000) Norpac Flav-R-Pac® Premium Extra Fine Green Beans (961740) McCormick Grill Mates® Vegetable Seasoning (470201) Lamb Weston Lamb’s Supreme® Roasted Garlic Mashed (961170)

PREP | Preheat oven to 375°F. Rub chicken with olive oil and season with salt and pepper; roast until internal temperature reaches 165°F. In a sauté pan, cook diced apple with olive oil until tender; add vinaigrette; heat. Roast green beans; toss with olive oil and seasoning. Plate chicken and top with prepared apples. Serve with prepared green beans and mashed potatoes.

COST $2.73 SELL AT $9.99

POTENTIAL PROFIT* $7.26

CHICKEN THIGHS 973210 – 96/5.11 OZ) WASHINGTON GALA APPLE (370220 – 1/80 CT) APPLE CIDER VINAIGRETTE (562000 – 4/1 GAL)

2018 ISSUE NINE

CULINARY CONCEPTS

E R E BAT

FLAV-R-PAC® GRANDE CLASSICS® KEY WEST BLEND VEGETABLES (962870 – 6/4 LB)

Vegetables & Fruit Toppings Fall Savings Rebate: Save $2 per case! Offer valid thru 10/31/2018.

CRUSTED RACK OF PORK 1 each � Beeler’s Frenched Rack of Pork (934990) 1/2 cup � Ventura Hidden Valley Honey Mustard (630471) 1 cup � Sugar Foods Breadcrumbs (415638) 2 Tbsp � McCormick Rubbed Sage (472651) 2 tsp � McCormick Perfect Pinch® Salt Free Garlic & Herb Seasoning (475751) 1 tsp � Salt 1 tsp � Pepper PREP | Preheat oven to 425°F. Mix breadcrumbs, sage, garlic & herb seasoning, salt and pepper. Rub rack of pork with honey mustard. Rub on the breadcrumbs mixture. Place rack of pork onto a baking rack; roast for 15 minutes. Reduce oven to 325°F; continue to roast until internal temperature reaches 135-140°F and then rest rack of pork for at least 15 minutes so the internal temperature rises to 145°F.

POTATO PEARLS® MASHED SWEET POTATOES (603188 – 10/26.7 OZ)

FRENCHED RACK OF PORK (934990 – 2/7 LB AVE)

CULINARY CONCEPTS

MONTREAL SMOKEHOUSE MAPLE RACK OF PORK 1 each � Smithfield DURoC Rack of Pork (928100) As needed � Roland Pomace Olive Oil (620390) As needed � McCormick Grill Mates® Montreal Steak® Seasoning (471181) As needed � McCormick Grill Mates® Smokehouse Maple Seasoning (470061) PREP | Preheat oven to 425°F. Mix seasonings together. Rub rack of pork with olive oil. Rub on the seasonings mixture. Place rack of pork onto a baking rack; roast for 15 minutes. Reduce oven to 325°F; continue to roast until internal temperature reaches 135-140°F and then rest rack of pork for at least 15 minutes so the internal temperature rises to 145°F.

PUMPKIN PIE (PREBAKED – 981480 – 6/10 IN; UNBAKED – 980460 – 6/10 IN) ALSO AVAILABLE IN PRE-SLICED! (987710)

Slices Grill Lemon ome for an Awes ! Added Touch

LEMON CREAM SAUCE 1/2 cup � Anchor Unsalted Pure New Zealand Butter (929750) 1/2 cup � Flour 1/4 cup � White Wine 2 cups � Chicken Stock made from Custom Culinary Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900) 1-1/2 cups � Anchor Chef’s Heavy Cream (929770) 1/2 cup � Paris Brothers Cervasi® Lemon Juice (733120) 1 Tbsp � Kraft Heinz Grey Poupon Dijon Mustard (560170) 1 Tbsp � Wholesale Minced Garlic (391021) PREP | Melt butter in a sauce pan; add flour; cook on low for at least 10 minutes. In a second sauce pan, reduce wine to half; add chicken stock; bring to a simmer. Slowly add wine and chicken stock mixture to the butter and flour roux, continuous whisking. Add remaining ingredients. Bring to a simmer. Simmer for another 5-10 minutes.

FALL VEGETABLE BLEND 3 cups � Capital City Zucchini Squash (361451), cut into wedges 3 cups � Capital City Yellow Squash (361456), cut into wedges 3 cups � Capital City Sweet Potatoes (366310), peeled, cubed 3 cups � Wholesale Brussels Sprouts (377590), halved 1-1/2 cups � Capital City Red Onions (361112), cut into wedges As needed � Roland Pomace Olive Oil (620390) As needed � McCormick Grill Mates® Vegetable Seasoning (470201) PREP | Preheat oven to 375°F. Toss all vegetables together with olive oil and seasoning. Lay out onto a baking sheet. Roast until tender.

DUROC RACK OF PORK (928100 – 3/6 LB) LONG GRAIN & WILD (460630 – 6/36 OZ)

2018 ISSUE NINE

INDIVIDUAL MEATLOAF TOPPED WITH POTATOES 2-1/2 lb � Valley Meats Ground Beef – 85/15 (928760) 2-1/2 lb � Smithfield Farmland Pork Sausage (915720)

THIS MONTH’S INGREDIENT

SAGE U A S K R O &P F E E B D N U GRO

GROUND BEEF 85/15 (928760 – 4/5 LB) PORK SAUSAGE (915720 – 2/6 LB)

2 cups � Sugar Foods Breadcrumbs (415638) 5 each � Sparboe Farms Grade A Large Eggs (380130) 1-1/2 cups � Capital City Yellow Onions (361077), diced, sautéed 1/2 cup � Grated Parmesan Cheese (430201) 1/2 cup � Kraft Heinz Ketchup (551260) 1/2 cup � Ken’s Sweet Baby Ray’s® Barbecue Sauce (560510) 1 Tbsp � Kraft Heinz Lea & Perrins® Worcestershire Sauce (520250) 2 tsp � B&G Wright’s All Natural Hickory Seasoning Concentrated Liquid Smoke (561551) 1 Tbsp � Wholesale Minced Garlic (391020) 5 cups � Basic American Potato Pearls® Excel® Gold Mashed Potatoes (602950), prepared PREP | Preheat oven to 350°F. Mix all ingredients together except for potatoes. For this individual recipe, fill large muffin tin with a cup of meatloaf mix. Bake until internal temperature reaches 160°F, approximately 30-45 minutes – however, 15 minutes before finished, pipe prepared mashed potatoes on top. Continuing to bake will also heat potatoes and allow them to start to brown. YIELD | 10

CARROTS 6 lb � Jumbo Carrots (360300), cut into pieces As needed � Anchor Unsalted Pure New Zealand Butter (929750) As needed � Salt As needed � Pepper PREP | Steam carrots and toss with butter, salt and pepper. YIELD | 10

COST $2.72 SELL AT $9.99

POTENTIAL

PROFIT $7.27

1 I N G R E D I E N T • 3 WAYS

MEATLOAF 2-1/2 lb � Valley Meats Ground Beef – 85/15 (928760) 2-1/2 lb � Smithfield Farmland Pork Sausage (915720) 2 cups � Sugar Foods Breadcrumbs (415638) 5 each � Sparboe Farms Grade A Large Eggs (380130) 1-1/2 cups � Capital City Yellow Onions (361077), diced, sautéed 1/2 cup � Grated Parmesan Cheese (430201) 1/2 cup � Kraft Heinz Ketchup (551260) 1/2 cup � Ken’s Sweet Baby Ray’s® Barbecue Sauce (560510) 1 Tbsp � Kraft Heinz Lea & Perrins® Worcestershire Sauce (520250) 2 tsp � B&G Wright’s All Natural Hickory Seasoning Concentrated Liquid Smoke (561551) 1 Tbsp � Wholesale Minced Garlic (391020)

D E F F U T S F A O L T A E M H S A U Q S

PREP | Mix all ingredients together. YIELD | 10

SQUASH 5 each � Wholesale Acorn Squash (361460), cut lengthways, seeds removed As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper PREP | Preheat oven to 350°F. Place squash flesh side up on a 2-inch hotel pan. Rub squash with olive oil and season with salt and pepper. Cover and bake for 30-35 minutes. Fill cooked squash with a cup of meatloaf mix. Place stuffed squash back into oven; bake for an additional 30-40 minutes or until internal temperature of meatloaf reaches 160°F. Finish by sprinkling with Shredded Parmesan Cheese (900190). YIELD | 10

COST $4.71 SELL AT $13.99

POTENTIAL

PROFIT $9.82

POTATO PEARLS® EXCEL® GOLD MASHED POTATOES (602950 – 8/34 OZ)

2018 ISSUE NINE

1 I N G R E D I E N T • 3 WAYS

MEATLOAF SANDWICH WITH CRANBERRY MUSTARD SAUCE

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

2-1/2 lb � Valley Meats Ground Beef – 85/15 (928760) 2-1/2 lb � Smithfield Farmland Pork Sausage (915720) 2 cups � Sugar Foods Breadcrumbs (415638) 5 each � Sparboe Farms Grade A Large Eggs (380130) 1-1/2 cups � Capital City Yellow Onions (361077), diced, sautéed 1/2 cup � Grated Parmesan Cheese (430201) 1/2 cup � Kraft Heinz Ketchup (551260) 1/2 cup � Ken’s Sweet Baby Ray’s® Barbecue Sauce (560510) 1 Tbsp � Kraft Heinz Lea & Perrins® Worcestershire Sauce (520250) 2 tsp � B&G Wright’s All Natural Hickory Seasoning Concentrated Liquid Smoke (561551) 1 Tbsp � Wholesale Minced Garlic (391020) 1 each � Rotella’s Sliced Square Ciabatta Bun (996270), toasted 1-1/2 oz � Cranberry Mustard Sauce (see recipe) 1/2 oz � Spring Mix Lettuce (360666) 2 oz � Capital City Yellow Onions (361077), sliced, sautéed PREP | Preheat oven to 350°F. Mix first 11 ingredients together. Place meatloaf mix into loaf pans or form into a loaf on a baking sheet. Bake until internal temperature reaches 160°F, approximately 30-45 minutes. Slice meatloaf into portions and build each sandwich with 6 ounces of meatloaf and remaining ingredients. YIELD | 10

CRANBERRY MUSTARD SAUCE 1-1/2 cup � Ocean Spray Whole Berry Cranberry Sauce (750060) 1/2 cup � Kraft Heinz Mustard (561250)

COST $3.51 SELL AT $11.99

POTENTIAL

PROFIT $8.48

1/2 cup � Honey (757300) Dash � Salt PREP | Mix all ingredients together. YIELD | 8

SPECIALS, REBATES & NEW ITEMS Pricing valid through October 31, 2018

SPECIALS

Smoke’N Fast ® Roasted & Seared Pork Shoulder (928620 – 2/5 lb) $37.99 Musselman’s® 100% Apple Cider (730410 – 4/1 gal) $26.99

GRILL MATES® SEASONINGS

Get an authentic grill taste with or without the grill. Featuring a wide variety of on-trend seasonings to help any chef create perfectlyflavored masterpieces that deliver mouthwatering, bold flavors you can see and taste. Mojito Lime (470041 – 1/27 oz) Smokehouse Maple (470061 – 1/28 oz) Brown Sugar Bourbon (470051 – 1/27 oz) $12.59

PREMIUM BEVERAGE SYRUPS

Crafted with simple ingredients. Created with the optimum balance of sweetness and flavor. Use for a wide variety of exciting beverage concepts when paired with espresso, tea, lemonade, craft soda, spirits and beyond! Vanilla (772040) Hazelnut (772070) Caramel (772020)

Choice Beef Pot Roast (910780 – 1/10 lb) $55.99

Netted Turkey Roast (970070 – 2/11-13 lb) $2.39/lb

6/1 liter

$35.99

Oven Stuffer Boneless Chicken Breast Roast (931350 – 4/5 lb) $3.49/lb

LAWRY’S® WINGS & THINGS SEASONINGS Perfect dry seasoning blends for wings as well as other fried foods including onion rings, mozzarella sticks and fries…and much more!

Zesty Lemon & Pepper (470071 – 1/20.75 oz) $12.59 Spicy Buffalo (473471 – 1/21.5 oz) $11.99 Mango Habanero (473461 – 1/21.75 oz) $12.59

CAPPUCCINO MIXES

Pumpkin Spice (709645) White Chocolate Caramel (709705) English Toffee (709625) 6/2 lb

$36.59

Bacon 1™ Fully Cooked Bacon – 9/13 Style (968280 – 2/144 slice) $139.50 2018 ISSUE NINE

HOT DISH!

NEW ITEMS NE W ! Pillsbury™ Stuffed Waffle Sausage, Egg & Cheese in a Waffle with Sweet Maple Flavor Whole sausage patty, real egg omelet and cheddar cheese sealed neatly in a crispy, sweet, maple-flavored, Belgian-style waffle.

NE W !

(957550 – 36/4.5 oz)

Go to www.generalmillscf.com/ stuffedwaffle for more information!

NE W !

FULLY FINISHED GLAZED DONUTS Glazed Ring Donuts (968710 – 30/2.5 oz)

Glazed Old Fashioned Cake Donuts (968720 – 30/2.75 oz)

SOUP SUPREME® SOUPS

Roasted Corn & Poblano Chowder (968460 – 4/4 lb) $71.36 Chicken Queso Soup (968470 – 4/4 lb) $74.27

Glazed Devils Food Cake Donuts (968690 – 30/2.75 oz)

Glazed Blueberry Cake Donuts (968700 – 30/2.75 oz)

+ BUY ONE GET ONE REBATE THRU 11/30/2018

NE W !

Apple Cider Crusted Pork Chop (957560 – 32/4 oz) Potato Chip Crusted Chicken Breast (957570 – 32/4 oz)

OATMEAL BITES

Apple Cinnamon (968440) Maple Brown Sugar (968450) 4/3 lb

$36.32

NE W !

BREW CITY® IPA BEER BATTERED APPETIZERS Gouda & Mozzarella Cheese Bites (968420 – 4/3 lb) $66.25 Onion Rings

(968430 – 4/2.5 lb) $32.11

NE W !

Marinated Petite Sweet Whole Red Peppers Lightly marinated whole red peppers with a tangy and mildy sweet flavor. Ideal when served stuffed with rich cheese or chopped and folded into recipes. (358043 – 2/#10)

HOT DISH!

REBATES UP TO $800!

$5/CASE!

UP TO $3/CASE!

Autumn Harvest Soup Promotion

Flame-Grilled Chicken Burger (968670) Rebate

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

Offer valid through 10/31/2018.

$10/CASE!

UP TO $300!

UP TO $150!

UP TO $500!

Chilly Cow® (956350, 956700, 956710, 956720) Rebate

Krusteaz® Pumpkin Spice Baking Mix (400560) Rebate Offer valid through 12/31/2018.

Offer valid through 12/15/2018.

Offer valid through 12/31/2018.

$10/CASE!

UP TO $150!

UP TO $500!

UP TO $225!

Load’d Sundaes™ (956360, Rebate

Sauces (909260, 909300, 954530) Rebate

Recipe for Profits Rebate Offer valid through 12/31/2018.

Taste is Everything Top 20 Flavors Rebate

Offer valid through 11/30/2018.

UP TO $250!

$3/CASE!

$10/CASE!

UP TO $1,500!

Snack Rebate

Fresh Gourmet ® Crunchy Toppings (412340, 603290, 603380) Rebate Offer valid through 12/31/2018.

Offer valid through 12/31/2018.

$5/CASE!

$6/CASE!

UP TO $7/CASE!

UP TO $1,500!

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

Pillsbury™ Muffins, Scones, Cinnamon Rolls & Dough Rebate

Pillsbury™ Biscuits Rebate

Swiss Miss® Hot Cocoa Mix Rebate

Offer valid through 10/31/2018.

Offer valid through 12/31/2018.

956370, 956380, 956390)

Offer valid through 12/31/2018.

Offer valid through 11/25/2018.

Offer valid through 10/31/2018.

Offer valid through 11/30/2018.

Oktoberfest Rebate (942280, 944997, 952040)

Red Label® Wings Rebate

Ham Rebate

Offer valid through 12/31/2018.

(957350, 957360)

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

Offer valid through 11/30/2018.

$5/CASE!

Hot Cocoa Rebate

Offer valid through 2/28/2019.

FREE CASE REBATES BOGO!

Biscuits (966500, 981000, 981060, 983630, 983690)

BOGO!

Offer valid through 11/13/2018.

Offer valid through 11/30/2018.

New Soups (968460, 968470)

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)

Offer valid through 12/31/2018.

Ask your Martin Bros. representative for more information about these rebates. 2018 ISSUE NINE

s t h g i l e D y a Holid 2018

Center of the Plate

Start get t ing ready for the holidays wi th

some of these favorites!

APPLE CIDER MAPLE BACON TURKEY BREAST

SMOKED BLACK OAK PIT HAM

1 each

Tyson Sara Lee® Carver’s Collection® Turkey Breast (973970)

RARE CHOICE BEEF RIBEYE/PRIME RIB

1 cup

Lyons Pancake & Waffle Syrup (770471)

16-20 slices

Farmland Gold Medal Single Slice Apple Cider Bacon – 18/22 (914040)

HILLSHIRE FARM............. 915110 ......... 2/15-16 LB

HILLSHIRE FARM............. 910600 ......... 1/14-15 LB

RARE SELECT BEEF RIBEYE/PRIME RIB

HILLSHIRE FARM............. 910620 ..........2/12.25 LB

Begin cooking turkey as directed. When turkey reaches 125-135°F, open up the top of the foil and pull back to expose all of the top and most of the sides. Glaze with 3/4 of the syrup. Top with bacon. Lightly glaze with almost all of the remaining syrup. Continue cooking, glazing once again towards the end with the remaining syrup. Let turkey rest for 20 minutes before carving.

TURKEY BREAST - FOIL WRAPPED

SARA LEE .......................... 970045 ............. 2/8-9 LB

CARVER’S COLLECTION® TURKEY BREAST - FOIL WRAPPED

SARA LEE .......................... 973970 ............. 2/8-9 LB

AIRLINE CHICKEN BREAST

TYSON ............................... 977580 .............32/10 OZ

Bakery

BAILEYS® CHEESECAKE - 16 SLICES

BISTRO COLLECTION ................ 956010.........................2/87 OZ

LUXE LAYERS® APPLE WITH SALTED CARAMEL PIE - 8 SLICES

CHEF PIERRE............................... 999030.........................6/42 OZ

CHOCOLATE MINT CREAM LAYER PIE

CHEF PIERRE............................... 980380.........................4/37 OZ

PUMPKIN PIE

CHEF PIERRE............................... 980460......................... 6/10 IN

LUXE LAYERS® RED VELVET WITH CREAM CHEESE MOUSSE & DARK CHOCOLATE GANACHE PIE 10 SLICES CHEF PIERRE............................... 995488.........................4/41 OZ

SOUTHERN PECAN PIE - PRE-BAKED

CHEF PIERRE............................... 981100.........................6/36 OZ

Packaged to profit. Exclusive take-home bakery sales program. bakeryanddessertstogo.com

SENIOR LIVING

Menu with Asian Flair

KatieWulkow, RDN, LD Martin Bros. Menu Production Dietitian

orean BBQ tacos, sushi burritos, bahn mi burgers, crab rangoon pizza, bulgogi sliders – Asian fusion has become a popular cuisine! Customers are drawn to the rich flavors from multiple ethnicities combined into one menu item. They’re also drawn to the prospect of trying unique flavors without stepping too far out of their comfort zone, since the unique flavors are often paired with something familiar that they enjoy. The Centers for Medicare & Medicaid Services regulations have been updated in the past year to include federal tag 800 (F800), which is to provide a diet that meets the needs of each resident. This tag entails honoring preferences that reflect the religious, ethnic and cultural needs of residents. So, why not meet the needs of many residents at once and add some Asian fusion items to your menu? Here are some sauces and seasonings to consider as well as some ways to go about introducing these new menu items at your facility!

Featured Asian Sauces & Seasonings • Chinese: Roland Hoisin Sauce (345100), McCormick Ground Ginger (470050), McCormick Garlic Powder (472341) • Japanese: McCormick Whole Sesame Seed (472642), ponzu, wasabi • Korean: McCormick Ground Chipotle Chile Pepper (472841), McCormick Ground Ancho Chile Pepper (473421), soy sauce • Vietnamese: Fresh Cilantro (360490), Fresh Basil (391000), Fresh Mint (391038) • Indian: McCormick Curry Powder (472911), McCormick Ground Coriander (472941), McCormick Ground Cumin (472291)

Introducing Asian Flair Menu Items • Start with a familiar and preferred item, and then add a mixture of the above seasonings to feature a product with an Asian twist. • Offer the new item at a food fair or happy hour, where residents are more likely to try new foods. If offered at a regular mealtime, pair it with familiar side dishes or desserts. • Educate staff who will be assisting with the meal about the ingredients used and what they taste like. Make sure they can describe the flavor profile to residents. • Survey residents to see if they have any ethnic recipes they would like to share.

• Make it a big deal and have a party! Perhaps you want to include some Chinese flair during the Chinese Lunar New Year or some Korean flair during the Korean Lunar New Year. You can also check out Martin Bros.’ Theme Meal Magic under the Services section of the healthcare B2B website (www.martinsmart.com) to assist with planning a party. Two good theme ideas to try would be May’s Japanese Cherry Blossom Party and August’s A Taste of India Party. • Check out Martin Bros.’ Mpower Menus for recipe ideas or contact a Martin Bros. dietitian to assist you.

2018 ISSUE NINE

SENIOR LIVING

THE NEXT EVOLUTION OF

HealtHcare Foodservice from Legendary Vendor Partner

s more people opt for healthconscious food choices, operators in all foodservice segments, especially healthcare, are striving to meet demand for high-quality, nutritious menu offerings. Healthcare foodservice programs nationwide are menuing healthy meal options for patients, staff, visitors and many others eating on site. While guests and visitors might seek out comfort foods or snacks, staff dining needs are much different.1 Offering betterfor-you options is crucial for those working long hours who want to eat healthfully.1 Healthcare operators are striving to increase accessibility to healthy foods through grab-and-go stations and catering services.1 This means menu items need to hold and serve well in these formats. In a survey conducted a few years ago, 42 percent of hospitals ranked catering as having the greatest business-building potential.2 To meet the needs of convenienceseeking diners, grab-and-go options are growing on healthcare campuses.1

According to a healthcare foodservice survey conducted a few years ago, almost half of respondents report that lunch is the daypart with the greatest sales growth potential.2 Salads are the key to capitalizing on the profitability of lunch,2 but not all salads are created equal. Many of today’s consumers crave salads composed of fresh produce, high-quality proteins and on-trend, flavorful ingredients. Enter ancient grains—a nutritious, versatile addition to salads or a base for hearty grain bowls. Ancient grains are loosely defined as grains that have remained largely unchanged for several hundred years—including quinoa, sorghum, amaranth, wild rice, buckwheat, spelt and kamut.4 These foods power the body with protein, fiber, vitamins and minerals.4,5 Plus, they’re sustainable—they thrive using fewer pesticides and fertilizers and less irrigation, reducing their carbon footprint.⁴ Consumers are sold on ancient grains’ benefits, with more than half thinking they have a positive impact on their health, according to GlobalData’s 2015 global consumer survey.⁴ For the most widely used grain, quinoa, case shipments were up 18.5 percent during the 12-month period ending October 2017 compared to same period a year earlier.5 16

SENIOR LIVING Ancient grains help bind other salad ingredients and absorb flavorful dressings and sauces. Allowing their guests to select their own flavorings is a big hit with many healthcare diners who seek out customizable dishes.1 Operators can elevate grain bowls and salads by offering organic chicken and turkey with no antibiotics ever as a topping and an additional source of protein. Nearly 88% of consumers prefer the chicken they eat at restaurants to be organic chicken.7 Not only is there strong demand for organic chicken, but consumers are also willing to pay more for it.7

FEATURE ITEM

According to a 2016 study, animal welfare, sustainability, and the absence of antibiotics, hormones and preservatives are also major factors when choosing what to eat.8 High-quality proteins like PERDUE® HARVESTLAND® NO ANTIBIOTICS EVER products can help satisfy the increasing demand for clean, simple and recognizable ingredients by both healthcare professionals and consumers alike. In hospitals and healthcare facilities—where health and wellness are central—meal options should include nutritious, healthy, flavorful ingredients. The healthcare industry will most likely continue to elevate its dining programs to reflect current trends and dietary concerns. Help your healthcare customers take their foodservice program to the next level.

Foodservice Director, 5 innovative ideas happening in healthcare foodservice, Jan. 24, 2018

Killian, Kelly, 5 growth builders and busters for healthcare foodservice, Aug. 13, 2016

Topco Indirect Spend Solutions, The top trends in today’s healthcare foodservice, Apr. 19, 2017

Strong, Andrea, “Ancient grains sprout up on menus,” Foodservice Director, March 15, 2016

Turkey Breast Roast

Roesler, Nico, “The future of ancient grains,” Food Business News, Apr. 19, 2018

Ready to cook. No Antibiotics ever. 100% Vegetarian Fed. Lower Sodium.

Perdue proprietary internal consumer study, June 2017

(979130 – 4/5 lb ave)

NPD Group, Everything Ancient is New Again: Case Shipments of Ancient Grains to Foodservice Outlets Increased by Double-Digits, Jan. 3, 2018

6 7

Refrigerated & Frozen Foods, “Study: Restaurant patrons 2ant menu transparency for meat, poultry,” Jun. 16, 2016

FALL FOR TO-GO GoBag™ Bag & Thermal Pad Keep Food Hot or Cold & Protect Food Quality • Use for holding and delivery • Holds full-sized pans • Thick, sturdy, breathable nylon fabric • High-density insulation • Heavy-duty, sewn-in straps and ticket pouch Large Black Catering Bag – 21x14x14 in (275474) Large Black Thermal Pad (275481)

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 International Dysphagia Diet Standardization Initiative (IDDSI)

Oct

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

Get the latest information on implementing the new dysphagia diets.

Getting Spicy!

Nov

Len King, Senior Research Chef, McCormick

Hear about the latest flavor trends and culinary innovations from McCormickâ&#x20AC;&#x2122;s Senior Research Chef, Len King. He will highlight global influences as well as the health benefits of herbs and spices. Join us and be challenged to get spicy in the kitchen.

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

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!