Dish! - 2018 Issue 10 by Martin Bros.

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2018 Issue Ten | November-December | martinbros.com

Pickled Shrimp Cocktail Appetizer page 3

Technology in Senior Living page 17

Infection Prevention page 20

#MBMustHaves PAGE 2

PAGE 3

High Liner Sea Scallops – 10-20 ct

PAGE 6

Aqua Star Peeled & Deveined Tail-On Shrimp – 16-20 ct (923978)

(925200)

McCormick Old Bay® Seasoning

PAGE 6

Kraft Heinz Bell ‘Orto Marinara Sauce (550690)

Smithfield Farmland Pork Osso Buco – Fully Cooked (918250)

(473001)

PAGE 7

Custom Culinary Gold Label Chicken Base (908008)

Tyson Airline Chicken Breast (977580)

McCormick Poultry Seasoning (472611)

PAGE 7

McCormick Lawry’s® Seasoned Salt (472656)

PAGE 8

Roland Pomace Olive Oil

Smithfield Farmland Gold Medal Single Sliced Bacon (924600)

(620390)

Lamb Weston Lamb’s Supreme® Red Skin Roasted Garlic Mashed Potatoes (349797)

PAGE 11

PAGE 10

Lola’s Original Hot Sauce (552190)

McCain Moore’s® Onion Tanglers®

Lamb Weston Lamb’s Supreme® Seashore-Style® Tater Puffs® (968160)

(964130)

General Mills Gold Medal™ Vanilla Creme Icing (402090)

PAGE 13 NE W !

NE W !

Baker Boy Magic Ring Chocolate & Bavarian Crème Filled Donut (968750)

NE W !

Simplot RoastWorks® Baby Bakers™ Herbs & Parmesan Potato Halves

NE W !

J&J Snack Foods Pretzel Fillers® Beer Cheese Filled Pretzel Bites (957760)

(968740)

J&J Snack Foods Pretzel Fillers® Salted Caramel Filled Pretzel Bites (957770)

PAGE 13

Rich’s On Top® Whipped Topping (988060)

Lyons Assorted Designer Dessert Sauces™ (771350)

Blue Bunny Peppermint Stick Ice Cream

Blue Bunny Cinnamon Ice Cream

(990190)

(990350)

Winter & Holiday Flair

It’s one of the most wonderful, busiest times of the year! There are so many holidays back-to-back and so many ways to celebrate each of them! Many of these celebrations include time spent with family and friends enjoying special recipes and holiday favorites! Get in on the magic while growing your sales by promoting things like Winter Weekend Specials, a New Year’s Eve Feature or a Valentine’s Day Special! Also, don’t forget to let everyone know if you’re the perfect spot for businesses and families to host their holiday parties! Best wishes to you for a joyous holiday season!

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 Winter & Holiday Flair

HOT DISH!

Technology in Senior Living

Seasonal Specials, New Items & Rebates

SENIOR LIVING

Innovating with Technology Importance of Protein as We Age

Recipes with Flair

Solutions for Preventing Infection

13 17

SCHOOLS

SOLUTIONS

Food Allergies & Preventing Cross Contamination

Protein as We Age

Infection Prevention Keys to Caring for Knives

5 Keys to Knife Care

CULINARY CONCEPTS

SCALLOP GRATIN APPETIZER

Ideas that work for everything from Winter Weekend Specials to a New Year’s Eve Feature to a Holiday Party or Valentine’s Day Special!

4 each � High Liner Sea Scallops – 10-20 ct (925200) 1/4 cup � Kerry Golden Dipt® Panko (415090) 1 Tbsp � Butter, melted 1/2 Tbsp � Paris Brothers Cervasi® Lemon Juice (733120) 1 Tbsp � Schreiber Grated Parmesan Cheese (430201) 1 tsp � Wholesale Minced Garlic (391021) As needed � Salt As needed � Pepper As needed � Capital City Red Bell Pepper (361251), small diced PREP | Preheat oven to 425°F. Toss all ingredients except the scallops together to make the gratin topping. Top the scallops with the topping. Bake for approximately 10-12 minutes or until cooked through.

COST $8.55 SELL AT $20.99

POTENTIAL PROFIT* $12.44

SEA SCALLOPS 10-20 CT (925200 – 2/5 LB)

CULINARY CONCEPTS

PICKLED SHRIMP COCKTAIL APPETIZER 2 lb � Aqua Star Peeled & Deveined TailOn Shrimp – 16-20 ct (923978) As needed � McCormick Old Bay® Seasoning (473001) 1/2 cup � Mott’s ReaLime® Lime Juice (733100) 1/4 cup � Roland Pomace Olive Oil (620390) 1 cup � Capital City Green Bell Pepper (361261), julienned 1 cup � Capital City Red Bell Pepper (361251), julienned 1/2 cup � Wholesale Red Onion (361112), julienned PREP | Bring a pot of water to a boil. Add seasoning and shrimp. Bring to a boil again. Cook for approximately 2-3 minutes or until shrimp is cooked. Drain and flush with cold water. Toss with remaining ingredients. Let sit in cooler for about an hour before serving. YIELD | 3 PEELED & DEVEINED TAIL-ON SHRIMP 16-20 CT (923978 – 5/2 LB)

OLD BAY® SEASONING (473001 – 1/24 OZ)

COST $7.85 SELL AT $22.99

POTENTIAL PROFIT* $15.14 2018 ISSUE TEN

CULINARY CONCEPTS

BAIRDI CRAB PREP | 1. Steam or boil bairdi crab (10-12 oz – 371690) until cooked. 2. Optional: Toss with 4-6 oz Bay Valley Saucemaker® Sweet Chili Sauce (430570) per crab cluster. 3. Serve with lemon, clarified butter and extra Sweet Chili Sauce (430570).

Great items to promote as an addition to a meal or a featured entrée this holiday season!

CULINARY CONCEPTS

Fish & Gourmet The Seafood & Gourmet Specialists

LOBSTER TAIL 10-12 OZ (371300 â&#x20AC;&#x201C; 1/10 LB) Other options available through special order. Ask your Martin Bros. representative for more information.

LOBSTER TAIL PREP | 1. Make sure the lobster tail is thawed. 2. Using kitchen shears or a knife, cut the top of the shell lengthwise. 3. How you will be cooking the tail will determine how meat is displayed. For baking or broiling, pull the meat out of the shell without removing the end. After removing the meat, close the tail and place the meat on top of the shell. Brush with butter. Bake or broil until cooked.

Hot Dish!

How-to video SEE HOW TO DO IT!

VIEW OUR NEW, QUICK AND FUN HOW-TO VIDEO YOUTUBE.COM/MARTINBROSDIST

For grilling, leave the meat in the shell and completely butterfly the tail. Brush with butter. Grill until cooked. 4. Garnish and serve with clarified butter. 2018 ISSUE TEN

CULINARY CONCEPTS

PORK OSSO BUCO PORK OSSO BUCO FULLY COOKED (918250 – 6/2 CT)

4 each � Smithfield Farmland Pork Osso Buco – Fully Cooked (918250) 1 cup � Bix Diced Onion (380729) 1/2 cup � Bix Diced Celery (380506) 1/2 cup � Shredded Carrot (360251) 16 oz � Kraft Heinz Bell ‘Orto Marinara Sauce (550690) As needed � Green Onion (361010), sliced PREP | 1. Preheat oven to 350°F. In a 2-inch hotel pan, place osso buco standing up. Put half an inch of water in the bottom of the pan. Cook until internal temperature reaches 165°F, approximately 30-45 minutes. 2. Sauté diced onion, diced celery and shredded carrot until tender. Add marinara sauce. Heat. 3. Serve osso buco over Creamy Polenta (see recipe) and drizzle with marinara mixture. Garnish with green onion. YIELD | 4

CREAMY POLENTA

COST $4.98 SELL AT $14.99

POTENTIAL PROFIT* $10.01

4 cups � Chicken Broth made from Custom Culinary Gold Label Chicken Base (908008) 1 cup � Pepsico Aunt Jemima® Yellow Corn Meal (460481) As needed � Salt As needed � Pepper 1/2 cup � Anchor Chef’s Heavy Cream (929770) 1/4 cup � Butter 1 cup � Schreiber Grated Parmesan Cheese (430201) PREP | In a sauce pan, bring chicken broth to a boil and then reduce to a simmer. Slowly add corn meal while stirring to incorporate. Add salt and pepper to taste. Continue to cook for approximately 10 minutes, making sure to stir often. Remove from heat. Add cream, butter and parmesan. YIELD | 4

CULINARY CONCEPTS

AIRLINE CHICKEN 4 each � Tyson Airline Chicken Breast (977580) As needed � Vegalene Buttery Cooking Spray (620910) As needed � McCormick Poultry Seasoning (472611) PREP | Preheat oven to 400°F. Spray chicken with cooking spray. Sprinkle with seasoning. Bake until internal temperature reaches 165°F, approximately 45 minutes. YIELD | 4

GARLIC BACON BUTTER

SEE HOW TO MAKE THIS RECIPE!

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

1/2 lb � Butter 1 Tbsp � Wholesale Minced Garlic (391021) 1 tsp � McCormick Lawry’s® Seasoned Salt (472656) 1 Tbsp � Green Onion (361010), diced 1/2 cup � Smithfield Farmland Gold Medal Single Sliced Bacon (924600), cooked crisp, crumbled PREP | In a bowl, mix ingredients together, blending well. Place onto plastic wrap, roll while making a log and seal. Place in the cooler for at least one hour. Slice as needed to place on prepared chicken. YIELD | 8

CREAMED SPINACH 1-1/2 lb � Bix Spinach (361170) 1/2 cup � Bix Diced Onion (380729) 1-1/2 cup � Anchor Chef’s Heavy Cream (929770) 1-1/2 cup � Great Lakes Shredded Swiss Cheese (903768) As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper

COST $4.76 SELL AT $13.99

POTENTIAL PROFIT* $9.23

PREP | Sauté onion until tender. Add spinach; cook until wilted. Add cream. Add cheese; cook until melted. Add salt and pepper. Reduce until sauce thickens. YIELD | 4

TWICE-BAKED POTATO 1 each � Lamb Weston Lamb’s Supreme® Cheese Stuffed Potato Skins (960338) PREP | Prepare as directed

AIRLINE CHICKEN BREAST (977580 – 32/10 OZ) 2018 ISSUE TEN

CULINARY CONCEPTS

oa d e d L , r e tt u B n ee s e Baco h C e u l B h t i Sprout s s l e ss u r Prim e Ri b w B n p s & Lemo u C o t a t o P Mashe d

LOADED MASHED POTATO CUPS 2 lb � Lamb Weston Lamb’s Supreme® Red Skin Roasted Garlic Mashed Potatoes (349797) 3 each � Eggs, slightly beaten 1 cup � Shullsburg Italia™ Shredded Parmesan Cheese (900190) 3/4 cup � Land O’Lakes Shredded Mild Cheddar Cheese (354590) 12 each � Smithfield Farmland Gold Medal Single Sliced Bacon (924600), cooked crisp, chopped, divided 1 cup � Kemps Sour Cream (900540) As needed � Green Onion (361010), diced PREP | Preheat oven to 350°F. In a bowl, mix potatoes, eggs, shredded parmesan and half the bacon. In a greased muffin tin, place approximately a half cup of loaded potatoes into each cup. Press up the sides to make a dip in each cup. Fill dips with shredded cheddar. Bake until cheese is melted and potatoes are cooked. Top each potato cup with sour cream, green onions and remaining bacon. YIELD | 12-16

LEMON BRUSSELS SPROUTS

PRIME RIB 12 oz � Greater Omaha 1920 Angus Choice Beef Ribeye (937010) PREP | Cook to desired temperature.

BLUE CHEESE BACON BUTTER

4 lb � Wholesale Brussels Sprouts (377590), cut in half 1/2 cup � Roland Pomace Olive Oil (620390) 1/4 cup � Paris Brothers Cervasi® Lemon Juice (733120) 1/4 cup � Wholesale Minced Garlic (391021) 2 tsp � McCormick Lawry’s® Seasoned Salt (472656) As needed � Wholesale Lemon (376111), zest PREP | In a bowl, toss all ingredients except parmesan cheese. Pan fry over medium heat or roast in a 375-400°F preheated oven until tender and browned. Garnish with lemon zest. YIELD | 16

1 lb � Butter, softened/room temperature 1 cup � Blue Cheese Crumbles (903758) 1 cup � Smithfield Farmland Gold Medal Single Sliced Bacon (924600), cooked crisp, crumbled As needed � Pepper PREP | In a bowl, combine all ingredients, blending well. Place onto plastic wrap, roll while making a log and seal. Place in the cooler for at least one hour. Slice as needed to place on prepared prime rib. YIELD | 16-20

COST $9.39 SELL AT $26.99

POTENTIAL PROFIT* $17.60

CULINARY CONCEPTS

Chimichu rr i Stri p Stea k wi t

h Vegg i e Ha sh

STRIP STEAK 8-10 oz � Greater Omaha 1920 Angus Choice Beef Strip (937050) PREP | Grill to desired temperature

CHIMICHURRI 1/2 cup 1 cup 1/4 cup 1/4 cup 2 Tbsp 1 Tbsp 1/2 tsp

� � � � � � �

Roland Pomace Olive Oil (620390) Parsley (361163), finely chopped Cilantro (360491), finely chopped Bix Basil (391000), finely chopped Roland Balsamic Vinegar (422110) Wholesale Minced Garlic (391021) McCormick Crushed Red Pepper (475721) As needed � Salt

PREP | Mix all ingredients together. Slightly heat before topping prepared steak. YIELD | 4

VEGGIE HASH

2 cups � Wholesale Red Potatoes (361975), medium diced 2 cups � Capital City Yellow Squash (361456), medium diced 2 cups � Carrots (360280), medium diced 1/2 cup � Capital City Green Bell Pepper (361261), diced 1/2 cup � Capital City Red Bell Pepper (361251), diced 1/2 cup � Bix Diced Onion (380729) 2-3 Tbsp � Roland Pomace Olive Oil (620390) 1 Tbsp � Wholesale Minced Garlic (391021) As needed � Salt As needed � Pepper

COST $5.05 SELL AT $15.99

POTENTIAL PROFIT* $10.94

PREP | Toss all vegetables with olive oil. Sauté until tender. Add garlic, salt and pepper. YIELD | 4 2018 ISSUE TEN

CULINARY CONCEPTS

SPICY BEEF TENDERLOIN SANDWICH 5 oz � JBS Beef Tender (931558), trimmed, silver skin removed As needed � Lola’s Original Hot Sauce (552190) As needed � McCormick Garlic Salt (472361) As needed � Pepper 1 each � Rotella’s Onion Kaiser Bun (987110), toasted 2 each � Bix Tomato Slices (348109) 1 oz � McCain Moore’s® Onion Tanglers® (964130), prepared 5 oz � Lamb Weston Lamb’s Supreme® Seashore-Style® Tater Puffs® (968160), prepared 1 oz � Land O’Lakes Extra Melt® Shredded American Cheese (901550) 1 oz � Kemps Sour Cream (900540) 1 each � Smithfield Farmland Gold Medal Single Sliced Bacon (924600), cooked crisp, chopped 1 tsp � Green Onion (361010), sliced ORIGINAL HOT SAUCE (552190 – 12/5 OZ)

PREP | Preheat oven to 375°F. Coat tender with hot sauce. Let sit for 15 minutes. Season with garlic salt and pepper. Recoat with hot sauce. Roast until desired internal temperature. Let rest for 15 minutes before slicing. Build sandwich on bun with tomato, tanglers and tenderloin. Top with hot sauce. Serve with puffs topped with cheese, sour cream, bacon and green onion.

COST $4.68 SELL AT $12.99

POTENTIAL PROFIT* $8.31 10

CULINARY CONCEPTS

CINNAMON PECAN STREUSEL BREAD 1 tube � General Mills Pillsbury™ TubeSet™ Cinnamon Muffin Batter (968610) 1 cup � Azar Pecan Pieces (462068) 1 cup � Sugar 1 cup � Brown Sugar 1 cup � Flour 1 tsp � McCormick Ground Nutmeg (472391) 1/2 lb � Butter As needed � General Mills Gold Medal™ Vanilla Creme Icing (402090) PREP | Preheat oven to 350°F. Spray or grease two loaf pans. Mix batter with pecan pieces. Make streusel by mixing sugars, flour and nutmeg together; cut in the butter, making into crumbles. Pour half the batter into the pans. Top with half the streusel; swirl a bit – don’t mix. Add remaining batter to pans. Top with remaining streusel. Bake for 35-45 minutes. Drizzle with icing, if desired. YIELD | 12

ORANGE TWIRL NUTTY CRANBERRY ROLLS 15 each � General Mills Pillsbury Best™ Place & Bake™ Orange Twirl Dough (968600) 8 oz � Butter 2 cups � Brown Sugar 8 oz � Lyons Pancake & Waffle Syrup (770470) 1 Tbsp � McCormick Ground Cinnamon (472248) 1-1/2 cups � Sugar Foods Fresh Gourmet® Dried Cranberries (581750) 1 cup � Azar Walnut Pieces & Halves (462091)

PILLSBURY BEST™ PLACE & BAKE™ ORANGE TWIRL DOUGH (968600 – 100/5 OZ)

Holiday Baked Goods PILLSBURY™ TUBESET™ CINNAMON MUFFIN BATTER (968610 – 6/3 LB)

PREP | Preheat oven to 350°F. Melt butter in medium saucepan over low heat; add brown sugar, syrup, cinnamon and cranberries; heat until sugar dissolves; pour evenly in bottom of greased 2-inch full steam table pan. Layer sauce with walnuts and top with twirl dough 3x5. Bake for 33-37 minutes; immediately turn pan upside down onto parchment-lined full sheet pan. Let stand for 1 minute. Serve warm. Tip: Use other combinations of dried fruits and nuts, such as raisins and pecans, if desired. YIELD | 15 2018 ISSUE TEN

Holly Jolly

Holiday Desserts

Apple Pie & Pecan Pie with Cinnamon Ice Cream Apple Unbaked Pie (980050 – 6/10 in) Southern Pecan Pre-Baked Pie (981100 – 6/10 in) Cinnamon Ice Cream (990350 – 1/3 gal) On Top® Whipped Topping (988060 – 12/16 oz)

Peppermint Ice Cream Cake Peppermint Stick Ice Cream (990190 – 1/3 gal)

Find the recipes at www.martinbros.com/recipes!

Holiday Drinks

Seasonal K-Cup® Pods

Green Mountain® Hot Apple Cider (855650) Green Mountain® Pumpkin Spice Coffee (855430) Green Mountain® Cinnamon Sugar Cookie Coffee (856160) Green Mountain® Holiday Blend Coffee (856170) Green Mountain® Maple Pecan Coffee (856180) The Original Donut Shop® Peppermint Bark Coffee (856190) (4/24 ct)

SEASONAL SPECIALS, NEW ITEMS & REBATES Pricing valid through December 31, 2018

SEASONAL SPECIALS Tom Turkey

(970220 – 2/20-22 lb)

$1.11/lb

NE W !

Hen Turkey

The Better Chip® Premium Tri-Color Triangle Tortilla Chips

$1.15/lb

$28.99

(412100 – 6/2 lb)

(970240 – 4/12-14 lb)

Dessert Toppings

NE W !

RoastWorks® Baby Bakers™ Herbs & Parmesan Potato Halves

Golden Legacy ® Skinless Turkey Thigh Roast (957740 – 4/4.5 lb)

Cook-in-bag and packed with flavor for the taste of slow roasting without the hassle or mess! $2.64/lb

(968740 – 6/2.5 lb)

Fresh roasted flavor in a miniature size all seasoned to perfection with herbs and parmesan. $33.83

On Top® Whipped Topping (988060 – 12/16 oz)

Pre-whipped non-dairy topping with a light creamy texture packaged in a pastry bag with decorator tip and easy-open seal. $44.16

NE W !

John Morrell® Braunschweiger (957730 – 2/6 lb)

$2.29/lb

PRETZEL FILLERS® A new generation of soft pretzels with delicious fillings. Beer Cheese Filled Pretzel Bites (957760) Salted Caramel Filled Pretzel Bites (957770) (220/.75 oz)

$42.31

NE W !

Assorted Designer Dessert Sauces™ (771350 – 12/16 oz)

2 each Caramel and Chocolate plus 1 each Blackberry, Strawberry, Raspberry, White Chocolate, Cinnamon, Lemon, Mango and Kiwi-Lime $34.99 Sweet Indulgence Sea Salt Caramel Sauce

Magic Ring Chocolate & Bavarian Crème Filled Donut (968750 – 96/2.75 oz) This innovative new donut comes with chocolate and Bavarian crème filling. Just thaw and ice to enjoy donuts with delicious filling in every bite! $41.52

(771480 – 12/16 oz)

$33.59

Hillshire Farm® Smoked Cocktail Franks (915030 – 4/3 lb)

Caramel

(771110 – 6/5 lb)

$44.99

$36.99

Holiday Meat & Cheese Wreath

Seasonal Sof t Serve Special Frostline® Pumpkin Spice Soft Serve Mix (712150 – 4/6 lb)

$62.99

Cubed Cheese Variety Pack Swiss, Cheddar, Pepper Jack (909200 - 3/5 lb)

$52.95

Sliced Beef Summer Sausage (929978 – 10/1 lb)

$63.99

Seasonal Ice Cream Specials Peppermint Stick Ice Cream (990190 – 1/3 gal)

$33.09

Cinnamon Ice Cream (990350 – 1/3 gal)

$33.09

2018 ISSUE TEN

HOT DISH!

REBATES $5/CASE!

$6/CASE!

UP TO $7/CASE!

UP TO $8/CASE!

Chicken Rebate

Pillsbury™ Muffins, Scones, Cinnamon Rolls & Dough Rebate

Pillsbury™ Biscuits Rebate

Gold Medal™ Mixes Rebate

UP TO $150!

UP TO $500!

UP TO $250!

UP TO $500!

Offer valid through 11/30/2018.

Red Label® Wings Rebate

Ham Rebate

Offer valid through 11/30/2018.

Offer valid through 12/31/2018.

Offer valid through 12/15/2018.

Offer valid through 12/31/2018.

(957350, 957360)

Dark Meat Chicken Rebate

New Products Rebate

UP TO $250!

$4/CASE!

UP TO $225!

Snack Rebate

Ham for the Holidays Promo

Spice Up Your Fall Rebate Offer valid through 11/30/2018.

Taste is Everything Top 20 Flavors Rebate

Offer valid through 11/30/2018.

UP TO $150!

$3/CASE!

$10/CASE!

UP TO $1,500!

Sauces (909260, 909300, 954530) Rebate

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

Offer valid through 12/31/2018.

UP TO $500!

$3/CASE!

UP TO $300!

UP TO $3,000!

Recipe for Profits Rebate

Cold & Flu Season Rebate

Krusteaz® Pumpkin Spice Baking Mix (400560) Rebate

Hot & Cold Beverages Rebates

Offer valid through 11/25/2018.

Offer valid through 12/31/2018.

Offer valid through 12/28/2018.

Offer valid through 12/31/2018.

Offer valid through 3/31/2019.

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

Offer valid through 12/31/2018.

Offer valid through 3/31/2019.

Hot Cocoa Rebate

Offers valid through 12/31/2018.

$10/CASE!

UP TO $450!

UP TO $1,500!

Load’d Sundaes™ (956360, Rebate

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

Angela Mia® No Salt Added (551830) Rebate Offer valid through 12/31/2018.

Swiss Miss® Hot Cocoa Mix Rebate

Offer valid through 2/28/2019.

$5/CASE!

UP TO $300!

$7/CASE!

UP TO $500!

Krusteaz® Double Chocolate Belgian Waffle Mix (400670) Rebate

Innovative Desserts Promo & Cheesecakes Limited Time Offer

Lamb’s Supreme® SeashoreStyle® Tater Puffs® (968160) Rebate

956370, 956380, 956390)

Offer valid through 12/31/2018.

Healthy Shot ® Rebate

(571340, 571420, 571790)

Offer tracked through 12/31/2018.

Offer valid through 12/31/2018.

Offer valid through 4/30/2019.

Offers valid through 5/31/2019.

Offer valid through 5/31/2019.

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

HOT DISH!

FREE CASE REBATES FREE CASE! Lamb’s Supreme® Seashore-Style® Tater Puffs® (968160)

BOGO!

Offer valid through 5/31/2019.

Offer valid through 11/30/2018.

New Soups (968460, 968470)

Posada® Cinco de Mayo (946020, 950690) Rebate

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.

NEW ITEMS Cinnamon Frosted Flakes (422280 – 4/40 oz)

Fieldstone Bakery® Cinnamon Premium Granola (450100 – 144/1 oz)

Krusteaz® Double Chocolate Belgian Waffle Mix (400670 – 6/5 lb)

+$5/CASE REBATE THRU 4/30/19

Earth Wise® Tree Free® Container & Lid

• Earth Wise® products meet the Green Seal™ standard for sanitary paper products, GS – 1, based on chlorine free processing, energy and water efficiency, of 100% recycled content with 65% to 80% post-consumer materials. • Earth Wise Tree Free® products are uniquely made from renewable and highly sustainable natural resources. • 100% compostable in municipal and industrial composting facilities.

Container – White – 9x8x1.75 in (358063 – 4/125 ct)

Lid – Clear – 2 in (358064 – 5/50 ct)

2018 ISSUE TEN

PLANT-BASED & GLUTEN-FREE PIZZA CRUSTS • 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. Simply Gluten-Free Par-Baked

NE W !

(968770 – 20/10 in)

Gluten-free par-baked pizza crust that tastes just like regular crust! Amazing! $44.39

Gluten-Free Par-Baked (999620 – 24/10 in; 999380 – 24/7.25 in) Seasoned Cauliflower (956850 – 24/ 10 in) Broccoli & Cheddar (956860 – 24/10 in)

12 IN - 805900 | 14 IN - 805910 | 16 IN - 805920 – 250 CT

SENIOR LIVING

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

ining managers are now using more digital tools than ever to sharpen their focus while increasing efficiency and accuracy and offering more perks in their dining operations. Foodservice inventory tracking, forecasting and budgeting are now tasks that have many automated steps that used to take us hours or even days to complete each month. We now have access to information and tools that were more cumbersome to obtain in the past. The resources that we have at our fingertips today and that will be coming in the future will continue to help make operating a foodservice operation and serving seniors a more and more customizable and accurate process. Many dining managers are now using online menu programs. Martin Bros.â&#x20AC;&#x2122; Mpower Menus program, for example, automates the process of creating and analyzing therapeutic diets and menus. Guest card programs can easily keep track of individual resident dietary needs and preferences and alert users of significant changes in weight. In addition, the Martin Bros. menu program makes the ordering process easy, accurate and seamless. For example, a food order can seamlessly be placed even if the person who normally places the order is gone. In addition to the advances that we have with menu program technologies, changing consumer expectations will drive our industry to take advantage of more and more technological advances in the future. Tabletop touchscreen devices at restaurants, for example, are allowing consumers to order and pay at their leisure when dining out. Soon, our seniors will expect these conveniences in their senior living communities.

IMPACT FINANCIAL GOALS

IMPROVE NUTRITION OF CLIENTELE

As another example, many people now look for dining information online and in restaurants such as how a product is prepared, its nutrition content and allergens, if the product was sourced locally, what the protein origin is and if it is organic or gluten free. Seniors and their families will be starting to challenge their communities to provide this same information. We will all continue to do more communicating into the future, including with seniors and their families, using social media and apps. Someday soon, our seniors will look to make online reservations, receive notification by text when their table is ready and receive information about the daily specials or order food for delivery on their smart devices. As for in the kitchen, some communities are already using Bluetooth temperature monitoring sensors to measure food temperatures and wirelessly record readings in a HACCP log. Managers can program alerts if any temperatures are beyond the acceptable limits. In the kitchen and beyond, artificial intelligence will soon be tracking complex facets of tasks and projects to identify inefficiencies, implement changes automatically to increase efficiencies, evaluate performance and quantify outcomes. Not to mention that training new dietary employees will likely be done in the future with virtual reality onboarding using a headset and customized software. Technology has become key to success. Simply having good food will not be enough as we look for ways to increase efficiencies and implement on-trend technologies in food service operations. Overall, the ability of senior living communities to innovate with technology will determine their future and separate the good from the exceptional in the coming years.

ENHANCE YOUR DINING OPERATION

SENIOR LIVING

The Importance of Protein as We Age Kyndra Hamblin, RD, LD Martin Bros. Missouri Marketing Dietitian

rotein plays a key role in our overall health and wellbeing. Protein has a role in delivering oxygen to tissues, boosting immunity, aiding in satiety (feeling full), brain function and development, assisting in metabolism and helping to build stronger bones. However, its most imperative role is in building, maintaining and repairing muscles. Proteinâ&#x20AC;&#x2122;s role is just as if not more important as we age. Adequate protein intake is necessary to prevent sarcopenia (the loss of muscle mass and strength), which can be prominent in our elderly population. It was once thought that an excess in protein was detrimental to the body, especially as we age. Recent studies have shown no evidence to link higher protein diets to renal disease (decrease in kidney function) or adverse bone health. (Bauer, et al. 2013 Evidence-based recommendations for optimal dietary protein intake in older people. JAMDA 14(8): 542-559) However, significant studies have shown a link that increasing protein intake from a minimal recommended daily allowance

(RDA) to an optimal intake can preserve muscles mass and strength as we age. The current RDA for protein intake is 0.8 gm/ kg of body weight or approximately 56 grams per day for a 154-pound person. The optimal intake goes up to at least 1.2 gm/kg, which would mean an increased recommendation to 84 grams of protein per day. (Houston et al, 2008 Dietary protein intake is associated with lean mass change in community -dwelling adults. Am J Clin Nutr. 87(1): 150-155) Further studies have shown that spreading protein consumption evenly throughout the day increases protein absorption by the body. (PaddonJones and Rasmussen 2009 Dietary protein recommendations and the prevention of sarcopenia. PMID 286(3): E321-E328) Therefore, in this example, someone consuming 84 grams of protein per day would benefit the most if they spread their protein intake evenly to at least 28 grams of protein per meal.

HOW DO WE EQUATE THIS IN OUR DAILY MEALS? It is actually pretty easy to get about 28 grams of protein at each meal. Below are a few Martin Bros. Mpower Menus recipes and how many grams of protein they each have. Please note that these are not well-balanced meals but just examples of how you can evenly spread protein throughout the day. BREAKFAST Breakfast Casserole (MB Recipe #18388) Cottage Cheese & Fruit (MB Recipe #1159) Milk â&#x20AC;&#x201C; 8 oz Total Breakfast Protein

18 grams protein 7 grams protein 8 grams protein 32 grams

LUNCH Cran-Apple Turkey Melt (MB Recipe #3079) Baked Beans (MB Recipe #18111) Total Lunch Protein

20 grams protein 7 grams protein 27 grams

DINNER Cheddar Crumb Pollock (MB Recipe #431) Pea Salad (MB recipe #18113) Total Dinner Protein

20 grams protein 9 grams protein 29 grams

In conclusion, increasing protein intake and spreading it evenly throughout each day using a variety of recipes and menu staples may be a great way to make sure that protein plays its role in the overall health and well-being of our seniors. 18

SCHOOLS

Allergen Saf-T-Zone™ System Protect students with food allergies by using the only system of its kind – designed to help foodservice operators create special food allergen prep procedures to avoid cross contamination. • Includes basic prep and cooking tools in a special purple color, including a 12x18 inch Saf-T-Grip® cutting board, tongs, turner and chef’s knife. • Tools are protected and stored inside a durable purple case. • NSF Certified • Board and tools are dishwasher safe

(269344 – 1/1 kit)

Purple Saf-T-Grip® Cutting Board – 15x20 in (382040 – 1/6 ct)

Purple Cutting Board – 12x18 in (275984 – 1/1 ct) *These items are special order.

Food Allergies & Preventing Cross Contamination Renee Greiner, RDN, LD Martin Bros. Menu Systems Advisor & School Specialist

ood safety when dealing with food allergies as well as preventing cross contamination is an important awareness aspect for the food service system from farm to fork – for schools included. Food allergies have grown in prevalence in the past 20 years, with approximately 15 million Americans now having some type of food allergy. Of this amount, 5.9 million are children under 18, which is approximately 1 in 13 kids…or 2 per classroom. Approximately 170 foods can cause allergic reactions. Among these, the “Big 8” include milk, egg, peanut, tree nut, fish, shellfish, wheat and soy, which are all required to be listed on food labels.. Cross contamination – where pathogens could move between surfaces – is a risk factor that is preventable as it relates to food safety and allergic reaction prevention.

Here are some tips to help prevent cross contamination while dealing with food allergies in your food service operation: 1. Separate Work Area: If possible, dedicate a separate work area for allergen-free items. 2. Handwashing & Gloves: Good handwashing practices, using gloves where appropriate and changing gloves as needed are all important. Conduct annual handwashing and gloving in-services to refresh staff skills. 3. Task Assignments: Have one person or position dedicated to preparing items for allergen-specific students. 4. Separate Equipment: Items such as cutting boards with different colors or separate toasters can be dedicated to separate jobs and items to help minimize the risk of cross contamination. Keep raw items separate from ready-to-eat items and also keep items with potential allergens separate from non-allergen items. In addition, an allergen kit can be used for allergen-free items. (Purple has been a color dedicated to allergies.) 5. Cleaning Schedule: Implementing a good cleaning schedule for daily, weekly and monthly cleaning will help divide tasks and minimize the risk of cross contamination.

PURPLE SOLUTIONS FOR FOOD SAFETY Help prevent cross contamination when dealing with food allergies. Purple is the color designated to color code and alert kitchen staff to follow special food allergen prep procedures.

BIG “8” ALLERGENS

Milk

Egg

Peanut

Tree Nut

Fish

Shellfish

Wheat 2018 ISSUE TEN

Soy 19

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

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

Yes –30 sec

(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)

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.

POWERFUL CLEANING FOR THE WINTER MONTHS Mr. Clean Professional Finished Floor Cleaner (011580 – 3/1 gal)

Spic & Span All-Purpose Disinfecting Spray & Glass Cleaner (013090 – 8/32 oz)

Comet Disinfecting-Sanitizing Bathroom Cleaner (012350 – 8/32 oz)

Comet Disinfecting Cleaner with Bleach (013110 – 8/32 oz)

Dawn Professional Power Dissolver (012590 – 6/32 oz)

EQUI PM ENTA N D SUPPL I ES

Keys to Caring for Your Knives into the New Year & Beyond Knives are an investment meant to last for generations of use. Properly caring for your knives is important to their longevity. Here are some keys:

Julie Coen Martin Bros. Equipment & Supply Category Marketing Manager

1 2 3 4 5

Cutlery should be hand washed in mild- to medium-strength detergent and towel dried. Knives should not be placed in automatic dishwashers. The blade edges will be dulled from rubbing against each other, and caustic detergents will cause staining and pitting of the blade. For wood-handled products, heat and detergents cause the natural oils and pigments to be drawn out of the wood, resulting in the handle fading and splitting.

FEATURED KNIVES

Cutlery should never be soaked for long periods or submerged for cleaning. If you must soak cutlery in soap, bleach or chlorine, soaking should be kept to a minimum and the products should be rinsed thoroughly and dried immediately.

Sani-Safe®

Knives made of carbon steel should be washed and dried immediately after use to prevent rusting.

• Stain-free, high-carbon steel blade with an individually ground and honed edge excels in commercial use.

Only frequent and prompt cleaning of cutlery after each use with non-caustic solutions and prompt towel drying will ensure the lasting performance and beauty of knives.

• Built to be both tough and sanitary. • Textured, slip-resistant, easy-to-clean polypropylene handle withstands both high and low temperatures. • Impervious blade-to-handle seal.

• Made in USA. • Some availability in HACCP colors to aid with food safety. White Paring Knives – 3 Piece Set (253560)

Winter Weather #MBMustHaves ICE MELTS Triple Melt ® (017060 – 1/50 lb) A combination of sodium, calcium and potassium chlorides coated with a special agent, Activar. Activar speeds up the melting process significantly. Melts to -15°F.

Peladow™ Calcium Chloride (017030 – 1/50 lb) Works fast because it attracts moisture from its surroundings and quickly turns into a solution. Melts to -25°F.

NEUTRALIZERS/CONDITIONERS Back to 7 Carpet & Hard Floor Conditioner

(012810 – 1/1 gal)

Neutralizes and conditions carpet harmed by shampoo or hard water residues. Eliminates carpet browning or yellow discoloration. Removes de-icing salt residue found on carpet or hard surface floors during winter months.

Easy Paks® Neutralizer/Conditioner (011070 – 180/.5 oz) Concentrated powdered compound quickly dissolves in water to produce a cleaning dilution that can be varied to meet your needs. Neutralizes alkaline residue after floor stripping and cleaning. Removes ice melt residue. Helps eliminate dulling, discoloring and hazing for a longer-lasting, brighter finish. Conditions floors for better sealing. Also works as a odor neutralizer on restroom floors and showers.

Should space be limited and a 3-mat system will not fit, the best overall performance choice is a Scraper/Wiper Mat. Have a Martin Bros. janitorial specialist analyze your specific needs to provide you with the best matting options.

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 Dec

Redefining Healthy

Renee Greiner, RDN, LD, Martin Bros. & Kyndra Hamblin, RD, LD, Martin Bros.

The word “healthy” is like the word “beauty” - the definition is in the eye of the beholder. The FDA is redefining the criteria for labeling an item as “healthy,” and we have the update!

Jan

Learning from Lawsuits & Tough Survey Deficiencies: Ensuring Competency from Dietitian to Manager to Cook Linda Handy, MS, RD, Handy Dietary Consulting

Avoid costly mistakes from long term care lawsuits.

Feb

Front of the House Sanitation Julie Halfpop, RDN, LD, Martin Bros.

Learn about front-of-the-house violations and brainstorm ways to ensure a safe experience for your diners. As an extra bonus, find out about new equipment that will set you up for success!

Mar

Fuel Your Productivity with Purpose Heather L. Woody, MCC, Heather Woody Unlimited, Inc.

Join in the discussion about working with purpose and motivation. Discover how this fuels productivity and prioritization of work life.

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