FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING
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2019 Issue Four | April | martinbros.com
Chipotle Cinnamon Chicken Kabobs page 10
Hot Dish! Video Recipes pages 8-9
New Items & Rebates pages 13-14
Raising Up Leaders page 15
#MBMustHaves PAGE 2
PAGE 4
Rich’s Rustic Oval Flatbread
Kraft Heinz Bell ‘Orto Marinara Sauce
(908600)
(550690)
McCormick French’s® Cattlemen’s® Kansas City Classic® BBQ Sauce (560610)
PAGE 5
Custom Culinary Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900)
PAGE 6
Trident Wild & Simple Entrée Redi™ Wild Alaskan Pollock Fillet (958240)
PAGE 7
Lamb Weston Lamb’s Supreme® Lightly Seasoned Mashed Potatoes (961450)
PAGE 7
Lamb Weston Sweet Things® Roasted Tri-Cut Sweet Potato Dices (961590)
Custom Culinary Whisk & Serve® Hollandaise Sauce Mix (501800)
PAGE 10
McCormick Lawry’s® Chipotle Cinnamon Rub
(970420)
(470021)
(928410)
Smithfield Farmland Pork Collar (956310)
PAGE 11
Paris Brothers Terrapin Ridge Farms™ Hot Pepper Bacon Jam (733130)
PAGE 12
McCormick Lemon & Pepper Seasoning Salt (472701)
Smithfield Farmland Fresh Pork Loin
PAGE 8
Norpac Flav-R-Pac® Extra Fine Green Beans (961740)
Tyson Boneless Skinless Chicken Breast
Custom Culinary Gold Label True Foundations™ Beef Liquid Stock Concentrate (501920)
Anchor Chef’s Heavy Cream (929770)
PAGE 13
Basic American Southwest Potatoes (604040)
Kerry PlantFare™ Plant-Based Protein Shreds (958420)
Sugar Foods Fresh Gourmet® Crispy Red Peppers (412110)
J&B Tortilla Crusted Chicken Breast
Smithfield Farmland Sliced Smoked Shoulder Bacon (958480)
PAGE 13
Sugar Foods Fresh Gourmet® Sweet Butter Cornbread Croutons (412680)
Capital City Crimson Tomatoes (362065)
(958430)
Whether you choose to add BBQ flavor to your menu or feature grilled, roasted or seared favorites, the recipes in this issue are all about your center of the plate being the center of attention! We even have three chicken breast ideas that are sure to make a big splash on your menu...not to mention great features on new items and rebates...and even advise on “raising up leaders” in your organization! We’ve got it all! Enjoy!
Krystle Kettman
Managing Editor | kkettman@martinbros.com
EXECUTIVE VICE PRESIDENT Diane Chandler
HEALTHCARE SPECIALISTS Erika Kramer, Ryan Young
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, Julie Husmann
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 BBQ, Grill, Roast & Sear
Chicken Breast 3 Ways
10
ONE INGREDIENT THREE WAYS
10
HOT DISH!
13
BUSINESS BUZZ
15
SENIOR LIVING
16
EQUIPMENT & SUPPLIES
17
Chicken Breast
New Items & Rebates
Leading by Raising Up Leaders
New Items & Rebates
13
You Had Me At…
Good & Great Green Cleaning
Summer Splash
2
Raising Up Leaders
15
2
BBQ PORK BELLY FLATBREAD
|
1 each � Rich’s Rustic Oval Flatbread – 12x5 (908600) 1-1/2 oz � Kraft Heinz Bell ‘Orto Marinara Sauce (550690) 1-1/2 oz � McCormick French’s® Cattlemen’s® Kansas City Classic® BBQ Sauce (560610) 4 oz � Boyles Smoked Pork Belly Burnt Ends – Fully Cooked (958310), cut into smaller pieces 4-5 each � Wholesale Red Onion (361112) Rings 2 oz � Shredded Mozzarella Cheese (900991) 1 oz � Shredded Cheddar Cheese (900861) 1 oz � Bix Diced Tomatoes (380248) PREP | Preheat oven to 425°F. Mix marinara and BBQ sauces together; spread onto flatbread; top with burnt ends, red onion and cheeses. Bake until cheeses are melted and starting to brown slightly. Remove from oven. Top with tomatoes. Cut and serve.
COST $3.09 SELL AT $10.99
POTENTIAL PROFIT* $7.90
RUSTIC OVAL FLATBREAD – 12X5 (908600 – 48/4.8 OZ) Light- to medium-baked rustic appearance with light toast marks on top and light brown grill marks on bottom. BELL ‘ORTO MARINARA SAUCE (550690 – 6/#10) FRENCH’S® CATTLEMEN’S® KANSAS CITY CLASSIC® BBQ SAUCE (560610 – 4/1 GAL) Awarded the Master Chefs’ Seal of Excellence*, certifying superior taste and performance in the kitchen. Perfectly balanced signature BBQ sauce. Smoky, spicy and sweet with tangy vinegar and rich tomato. *The Master Chefs’ Seal is a registered trademark of Master Chefs Institute, LLC
2
CULINARY CONCEPTS
MEDITERRANEAN HAMBURGER KABOBS 3 lb � Valley Meats Fresh Ground Beef – 80/20 (930920) 1 cup � Capital City Yellow Onion (361077), finely diced 2 Tbsp � Wholesale Minced Garlic (391021) 3/4 cup � Sugar Foods Bread Crumbs (415638) 2 each � Sparboe Farms Large Eggs (380130) 1 tsp � Salt 1 tsp � Pepper 1/2 tsp � McCormick Ground Cayenne Pepper (472571) 1 tsp � McCormick Ground Nutmeg (472391) 1 tsp � McCormick Ground Allspice (472741) 1/2 tsp � McCormick Ground Cinnamon (472248) 14-16 each � Bamboo Skewers, soaked in water at less an hour PREP | Combine all ingredients. Shape into approximately 15 “brats”. Place skewer in center of each. Grill.
COST $3.49 SELL AT $11.99
POTENTIAL PROFIT* $8.50
YIELD | 5
MARINARA PESTO SAUCE 2 cups � Kraft Heinz Bell ‘Orto Marinara Sauce (550690) 1/2 cup � Armanino Basil Pesto (966460) PREP | Combine both ingredients. YIELD | Approx. 6 Serve three kabobs with two sides such as carrots and mac & cheese.
2019 ISSUE FOUR
3
CULINARY CONCEPTS
TEXAS BEEF BRISKET 2 each � Upper Iowa Fresh Choice Angus Beef Brisket (935260) 2 cups � Custom Culinary Gold Label True Foundations™ Beef Liquid Stock Concentrate (501920) 4 cups � Water As needed � Rub (see recipe)
GOLD LABEL TRUE FOUNDATIONS™ BEEF LIQUID STOCK CONCENTRATE (501920 – 6/32 OZ) Bring authentic beef flavor to your menu in a truly convenient format. Quick-dissolving formula means you can create rich soups, stocks and marinades in an instant – or pour on flavor straight from the bottle with no mixing required.
PREP | Preheat oven to 350°F. Mix concentrate and water; set aside. Lightly cover entire brisket with rub. Place brisket onto baking rack in a pan prepped with food release spray. Roast for approximately 45 minutes – 1 hour. Next, add concentrate mixture to pan and cover tightly with foil. Reduce temperature to 275-300°F. Continue to roast brisket until tender and internal temperature is 170-185°F, approximately 3-5 hours.
RUB 1/2 cup � McCormick Fancy Spanish Paprika (472481) 1 Tbsp � McCormick Ground Cayenne Pepper (472571) 1 Tbsp � McCormick Dark Chili Powder (472211) 1 Tbsp � McCormick Ground Cumin (472291) 1/4 cup � McCormick Garlic Powder (472341) 1/4 cup � Kosher Salt 2 Tbsp � Black Pepper 1/2 cup � Brown Sugar PREP | Combine rub ingredients until well blended. Serve four slices of brisket with two sides such as grilled squash and potato wedges.
COST $3.72 SELL AT $12.99
POTENTIAL PROFIT* $9.27 4
CULINARY CONCEPTS
LAMB CHOPS 2 each � Provimi Bone-In Lamb Chops (317990) As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper PREP | In a sauté pan or on a grill, sear lamb chops using olive oil and seasoning with salt and pepper. Cook to desired temperature.
RED WINE SAUCE 3 Tbsp � Butter 2 Tbsp � Wholesale Whole Peeled Shallots (360565), chopped 1 cup � Red Wine 1-1/2 cup � Beef Stock made from Custom Culinary Gold Label True Foundations™ Beef Liquid Stock Concentrate (501920) 1 tsp � McCormick Thyme Leaves (472661) 1 tsp � McCormick Rosemary Leaves (472631) As needed � Salt As needed � Pepper PREP | In a sauce pan over medium-high heat, melt 2 tablespoons butter. Add shallots; sauté for 2 -3 minutes until shallots start to brown. Add red wine, beef stock, thyme and rosemary. Reduce heat; continue to cook until sauce is reduced to 1/3 -1/2. Stir in 1 tablespoon butter. Adjust flavor with salt and pepper. YIELD | 4
CURRIED COUSCOUS 4 cups � Roland Couscous (471011) 4 cups � Custom Culinary® Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900) 2 Tbsp � Butter 1 tsp � McCormick Curry Powder (472911) 2 Tbsp � Cilantro (360490), chopped PREP | In a sauce pan, bring chicken stock and butter to a boil. Remove from heat. Add couscous, curry powder and cilantro. Stir. Let sit for 5-10 minutes. Fluff and serve. YIELD | 6
COST $9.01 SELL AT $25.99
POTENTIAL PROFIT* $16.98
2019 ISSUE FOUR
5
CULINARY CONCEPTS
POLLOCK 1 each � Trident Wild & Simple Entrée Redi™ Wild Alaskan Pollock Fillet (958240) As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper PREP | In a sauté pan or on a grill over medium heat, add oil. Season pollock with salt and pepper. Cook.
CITRUS PICO DE GALLO 3 cups � Fancy Naval Orange (376540) Segments 1 cup � Bix Diced Tomatoes (380248) 1/2 cup � Bix Diced Red Onion (380381) 2 Tbsp � Cilantro (360490), chopped 2 Tbsp � Green Onion (361010), sliced 3/4 cup � Mott’s ReaLime® Lime Juice (733100) 1 tsp � Salt PREP | Combine all ingredients by lightly tossing. YIELD | 6-8
PARMESAN PEPPER MASHED POTATOES 2 lb � Lamb Weston Lamb’s Supreme® Lightly Seasoned Mashed Potatoes (961450), prepared 1 cup � Schreiber Grated Parmesan Cheese (430201) 1 Tbsp � Black Pepper PREP | Add parmesan cheese and black pepper to prepared mashed potatoes. YIELD | 6-8
WILD & SIMPLE ENTRÉE REDI™ WILD ALASKAN POLLOCK FILLET – 5.7 OZ (958240 – 2/5 LB) LAMB’S SUPREME® LIGHTLY SEASONED MASHED POTATOES (961450 – 6/4 LB)
6
COST $2.58 SELL AT $9.99
POTENTIAL PROFIT* $7.41
CULINARY CONCEPTS
PORK LOIN 1 each � Smithfield Farmland Fresh Pork Loin (928410) As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper PREP | Preheat oven to 400°F. Rub pork loin with olive oil, salt and pepper. Spread and press pecan crusting onto entire prepped pork loin. Place loin into shallow pan prepped with food release spray. Roast in preheated oven for 10 minutes. Reduce heat to 325°F and continue to cook until internal temperature reaches approximately 140°F. Remove from oven; let rest 15 minutes so internal temperature reaches 145-150°F (safe serving temperature for pork is 145°F). YIELD | Varies
CANDIED PECAN CRUSTING 2 cups � Azar Candied Pecan Pieces (344568), finely chopped 1 cup � Sugar Foods Bread Crumbs (415638) 1/2 cup � Brown Sugar 2-3 Tbsp � Wholesale Minced Garlic (391021) 1/4 cup � Roland Extra Strong Dijon Mustard (560201) 2 Tbsp � ConAgra La Choy® Soy Sauce (560980) PREP | Mix all ingredients for pecan crusting together. YIELD | Varies
is e Sauc e a d n a ll o H e Or a n g o Cube s Sw ee t Potat Bean s n ee r G e s ee Blu e Ch Find these recipes & more at martinbros.com/recipes COST $2.83 SELL AT $10.99
POTENTIAL PROFIT* $8.16
2019 ISSUE FOUR
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CULINARY CONCEPTS
COST $2.25 SELL AT $9.99
POTENTIAL PROFIT* $7.74
BRAISED PORK 1 each � Smithfield Farmland Fresh Pork Collar (956310) As needed � Roland Pomace Olive Oil (620390) As needed � Capital City Yellow Onion (361077), cut into wedges As needed � Salt As needed � Pepper As needed � Water or Beef Stock As needed � Red Wine PREP | Preheat oven to 325°F. Rub pork with olive oil. Season with salt and pepper. Sear all sides of pork over medium-high heat. Place into a baking pan. Cook onion over medium-high heat with water or beef stock; add to baking pan. Heat more water or beef stock and red wine; add to baking pan. Cover and finish in oven until internal temperature reaches 145°F. Remove from pan and place on a cutting board. Let rest for 15 minutes before slicing. YIELD | 3-4
SAUTÉED VEGETABLES 1/4 cup 1 lb 1/2 lb 2 each 2 each
� � � � �
Roland Pomace Olive Oil (620390) Bix Broccoli Slaw Mix (380190) Bix Shredded Red Cabbage (380253) Bix Julienned Red Pepper (380764) Bix Julienned Green Pepper (380763) 2 each � Wholesale Red Onion (361112), julienned
PREP | Sauté all ingredients. YIELD | 4-6
ROASTED RED POTATOES 4 cups � Wholesale Baby Red Potatoes (361975), cleaned, halved 3 Tbsp � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper PREP | Toss ingredients together. Roast in 375°F oven until tender. YIELD | 4-6
SEE HOW TO MAKE THESE 8
Hot Dish! Videos are quick, fun… excited about making
CULINARY CONCEPTS
STEAK 1 each � Greater Omaha Fresh Choice Chunk Beef Flap Meat (375970) PREP | Add beef to marinade. Set in cooler to marinate for minimum of 4 hours. Cook marinated beef to desired temperature (flap meat is best cooked to medium or less). YIELD | Varies
ASIAN MARINADE 1/2 cup � ConAgra La Choy® Soy Sauce (560980) 2 Tbsp � Honey (757300) 2 Tbsp � Brown Sugar 1/4 cup � Ventura Chef’s Pride® Canola Olive Oil Blend (996170) 1/4 cup � Roland Balsamic Vinegar (422110) 2 tsp � Wholesale Ginger Root (391014), finely chopped 2 tsp � Wholesale Minced Garlic (391021) As needed � McCormick Crushed Red Pepper (475721) PREP | Mix ingredients in a food storage bag or stainless steel bowl. YIELD | Varies
a Asia n Quino c ol i c o r B c i l r a G Find these recipes & more at martinbros.com/recipes COST $3.97 SELL AT $11.99
POTENTIAL PROFIT* $8.02
RECIPES STEP BY STEP!
…and guaranteed to get you g delicious dishes!
BRAISED PORK
ASIAN STEAK
YOUTUBE.COM/MARTINBROSDIST
BONELESS SKINLESS CHICKEN BREAST (970420 – 28/6 OZ)
THIS MONTH’S INGREDIENT
Made with whole muscle chicken breast meat, resulting in a high-quality protein that’s perfect for center-of-plate items. Each filet is pressed to maximize plate coverage and minimize shrinkage while cooking. Ready to cook from frozen, reducing time and labor costs while providing quality you can trust.
1 CHIPOTLE CINNAMON CHICKEN KABOBS COST $2.15 SELL AT $8.99
POTENTIAL
PROFIT $6.84
1 each � Tyson Boneless Skinless Chicken Breast – 6 oz (970420), sliced As needed � Roland Pomace Olive Oil (620390) As needed � McCormick Lawry’s® Chipotle Cinnamon Rub (470021) 1-2 oz � Paris Brothers Terrapin Ridge Farms™ Hot Pepper Bacon Jam (733130) 5 each � Bamboo Skewers, soaked in water at less an hour PREP | Thread sliced chicken onto skewers. Rub with olive oil. Season with rub. Grill. When chicken reaches approximately 120-130°F, start brushing with jam. Continue to cook until internal temperature reaches 165°F, brushing with jam every so often.
10
1 I N G R E D I E N T • 3 WAYS
CRAB STUFFED CHICKEN 1 each � Tyson Boneless Skinless Chicken Breast – 6 oz (970420)
2
1-1/2 – 2 oz � Fortune Crab Meat (371890) As needed � Paris Brothers Cervasi® Lemon Juice (733120) As needed � Salt As needed � Pepper As needed � Corn Starch PREP | Preheat oven to 375°F. Lightly pound out chicken to approximately 6 inches wide. Sprinkle lemon juice onto chicken, place crab in center and fold. Season with salt and pepper. Coat with corn starch. In a sauté pan or on a griddle, brown chicken. Place browned chicken onto baking sheet. Bake until internal temperature reaches 165°F.
WHITE WINE CREAM SAUCE 1/4 cup � Butter 1 cup � Bix Diced Green Peppers (380761) 2 Tbsp � Flour 1/4 cup � White Wine 3/4 cup � Anchor Chef’s Heavy Cream (929770) 1 tsp � Black Pepper 1/2 cup � Green Onions (361010), sliced PREP | In a sauce pan over medium heat, add butter and peppers. Sauté until peppers start to soften. Add flour. Continue to cook for approximately 1-2 minutes. Add wine and start pouring in cream, whisking until smooth. Adjust thickness by adding cream. Add black pepper and green onions to taste. YIELD | 8-10
BROWN RICE 1 cup � Uncle Ben’s Brown Rice (460668) PREP | Prepare according to manufacturer directions.
COST $3.61 SELL AT $11.99
POTENTIAL
PROFIT $8.38
2019 ISSUE FOUR
11
1 I N G R E D I E N T • 3 WAYS
CHICKEN PANCETTA WITH PESTO 1 each � Tyson Boneless Skinless Chicken Breast – 6 oz (970420) 1-1/2 oz � Smithfield Farmland Carando® Pancetta (955350), chopped 2 tsp � Armanino Basil Pesto (966460) As needed � Salt
3
As needed � Pepper PREP | Preheat oven to 375°F. Lightly pound out chicken to approximately 6 inches wide. Spread pesto onto chicken. Place pancetta in center and fold. Season with salt and pepper. Bake until internal temperature reaches 165°F.
RISOTTO 1-1/2 cups � Roland Arborio Rice (471001) 1 cup � Bix Diced Yellow Onion (380546) 2 Tbsp � Wholesale Minced Garlic (391021) 2 Tbsp � Roland Pomace Olive Oil (620390) 1/2-3/4 cup White Wine 4-5 cups � Custom Culinary® Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900) 1 cup � Schreiber Grated Parmesan Cheese (430201) As needed � Black Pepper PREP | In a sauce pan over medium heat, heat oil. Add onion. Sauté until onion starts to brown slightly. Add rice. Continue to sauté for approximately 1-2 minutes. Add garlic. Cook for an additional minute. Add wine and 4 cups chicken stock. Continue to simmer on low until liquid is absorbed and rice is tender, approximately 20-30 minutes. Add more chicken stock if rice is too stiff. Add parmesan cheese. Season with black pepper. YIELD | 6-8
LEMON PEPPER ASPARAGUS 5 oz � Wholesale Asparagus Spears (360050), trimmed As needed � McCormick Lemon & Pepper Seasoning Salt (472701) As needed � Butter PREP | Steam or grill asparagus. Season. Brush with butter.
12
COST $3.64 SELL AT $11.99
POTENTIAL
PROFIT $8.35
s m e t Ne w I
HOT DISH!
PlantFare™ Plant-Based Protein Shreds (958420 – 6/2 lb)
Each flavorful bite is filled with a hearty meat taste and texture. Soybean-based, gluten-free, cholesterol-free, GMO-free and free from artificial colors and flavors. 16 grams of protein per 3-ounce serving. Easy to prepare and versatile all over your menu.
Southwest Potatoes (604040 – 6/2.33 lb)
A potato casserole featuring a blend of potatoes, beans, corn and red bell peppers in a creamy cheese sauce. Reduced sodium, gluten free, no artificial colors or flavors and no BHA/ BHT. Simply add boiling water and butter then bake.
FREE CASE REBATE AVAILABLE! ASK YOUR MARTIN BROS. REPRESENTATIVE FOR MORE INFORMATION.
Mrs. Friday’s® Craft Beer Battered ™ Coated with a savory batter made with premium Samuel Adams Boston Lager ® craft beer. A unique flavor and a homemade appearance that adds value to any menu part.
Fresh Gourmet Crispy Red Peppers ®
(412110 – 10/1 lb)
Made with fresh red peppers and ready to use. Add crunch and flavor to salads, sandwiches, burgers and more. Fresh Gourmet ® Sweet Butter Cornbread Croutons
Pollock Fillets – 2-3 oz (958400 – 4/2.5 lb) Sourced from Alaskan waters.
Uniquely seasoned with the delicious sweetness of real cornbread baked into every bite.
Tail-Off Shrimp – 28/36 (958410 – 4/2.5 lb) Plump tail-off shrimp.
(412680 – 4/2.5 lb)
BOGO REBATE AVAILABLE! ASK YOUR MARTIN BROS. REPRESENTATIVE FOR MORE INFORMATION.
Mariner Jack® Landshark® Lager Beer Battered Shrimp (958440 – 4/2.5 lb)
Atlantic Salmon Filet – 6 oz
Made with fresh-quality round tail-off shrimp dipped in specialty beer batter for great flavor and texture with every bite. Fry up light and crispy for a deliciously satisfying appetizer or entrée.
Handcrafted Angus Beef Patty – 75/25
(958530 – 1/10 lb)
From Chile. Chilean Salmon delivers an eating experience with appealing color and rich flavor.
Crimson Tomatoes
(958560 – 18/8 oz)
(362065 – 1/10 lb)
Tomatoes that are red all the way through. Great for slicing and for plate presentation.
Sliced Smoked Shoulder Bacon (958480 – 6/3 lb)
Tortilla Crusted Chicken Breast (958430 – 32/4 oz)
2019 ISSUE FOUR
13
HOT DISH!
UP TO $750!
s e t a b Re UP TO $300!
Every Bite Lenten Rebate
UP TO $500!
Lent Rebate
Offer valid through 4/30/2019.
$5 per case. Minimum total cases 5. Offer valid through 4/30/2019.
$5 per case. Offer valid through 4/30/2019.
UP TO $300!
UP TO $500!
UP TO $250!
Krusteaz® Double Chocolate Belgian Waffle Mix (400670) Rebate
Sweet & Sensational Rewards Rebate
Eckrich® Cheeseburger Link (958490) Rebate
$5 per case. Offer valid through 4/30/2019.
$5 per case. Minimum total cases 20. Offer valid through 5/1/2019.
UP TO $300!
$5/CASE!
UP TO $8/CASE!
Pillsbury™ Biscuits Rebate
Lent 2019 Rebate
$5 per case. Minimum total rebate $30. Offer valid through 9/30/2019.
Offer valid through 5/31/2019.
Maximum total rebate $250. Offer valid through 5/31/2019.
Yoplait ® ParfaitPro® Yogurt Rebate
Pillsbury™ & Gold Medal Mixes Rebate
$7/CASE!
$8/CASE!
UP TO $500!
Offer valid through 5/31/2019.
Maximum total rebate $500. Offer valid through 5/31/2019.
Maximum total rebate $500. Offer valid through 5/31/2019.
Chilly Cow® Rebate
Cinnamon Frosted Flakes (422280) Rebate
$7/CASE!
$7/CASE!
$15/CASE!
Load’d Sundaes™ Rebate
Innovative Desserts Promo
Cheesecakes Limited Time Offer Savings
$10 per case. Offer valid through 5/31/2019.
Performance Dairy Rebate
Maximum total rebate $500. Offer valid through 5/31/2019.
Maximum total rebate $500. Offer valid through 5/31/2019.
Maximum total cases 10. Offer valid through 6/30/2019.
UP TO $500!
UP TO $500!
$5/CASE!
Red Label Wings Rebate
Crispy On Delivery Fries (968800) Rebate
EcoStick Sweeteners Rebate
$5 per case. Offer valid through 6/30/2019.
$5 per case. Minimum total cases 5. Offer valid through 6/30/2019.
Minimum total cases 2. Maximum total cases 100. Offer valid through 12/31/2019.
FREE CASE & UP TO $500!
FREE CASE!
BOGO!
PlantFare Plant-Based Protein Shreds (958420) ™
Seashore Puffs (968160)
Free Case Rebate and $5/Case Rebate available. Offers valid through 5/31/2019.
Purchase one case and your second case is free! Offer valid through 7/31/2019.
Craft Beer Battered Seafood
Ask your Martin Bros. representative for more information about these rebates.
14
(958400, 958410)
Offer valid through 12/31/2019.
BUSINESS BUZZ
Leading by Raising Up Leaders Erika D. Kramer, LNHA Martin Bros. Healthcare Market Developer
N
ow, more than ever, we have to do everything we can in order to recruit and retain our staff. One of the best ways to do this is to BE a leader and to RAISE other leaders at your business. In order to be a leader that raises up other leaders, consider the following: 1. It’s important to have an awesome team of employee leaders who can step up when you need them. The best and most thought-out ideas often come from collaboration, so having other employees that can be a part of a leadership team is imperative. In addition, if you are not able to be at work for any reason, you must have people who can help complete your day-to-day tasks and handle other issues that arise. 2. Raising leaders ensures your company’s success. Leaders stick around, and good leaders keep raising up other leaders within your company. This creates a continuous cycle of strong leadership. 3. To raise leaders you must BE a leader. You should strive for professional growth through books, podcasts and other avenues. Finding the time to devote to growth can be challenging…and so is self-reflection, but these things will help you be the best leader you can be. Being the best leader you can be by following your strengths, improving upon your weaknesses and finding other leaders to help you along the way are the keys to success!
Sliced Smoked Shoulder Bacon (958480 – 6/3 lb)
APPLE BACON BURGER
Farmland bacon is made from exclusively corn-fed Midwestern hogs. The bellies are hand-trimmed for consistent sizing, injected with a special Farmland cure and hardwoodsmoked for a minimum of four hours for a true bacon flavor. The cured bellies are sliced with state-of-the-art equipment to ensure consistent slice thickness and pack count for superior portion control.
Recipe coming in May Dish!
2019 ISSUE FOUR
15
SENIOR LIVING
You Had Me At... S
enior living dining is rapidly being redefined. More and more baby boomers expect higher-quality, upscale menus.
Christy Edwards, RDN, CD Martin Bros. Wisconsin Marketing Dietitian
Make sure to use familiar ingredients to describe new, unique menu items. Listing the name of an uncommon item without any supporting information alienates the many people How upscale or trendy is your menu? What types of who are not familiar with it, and some are afraid to ask for comments do you hear about your menu when viewed by residents, team members, guests and prospective customers? clarification. If you have an uncommon menu item, you might include the name of the main ingredient, a description of how Simple, non-descriptive menu items such as baked chicken, the ingredient tastes and the food category to which the mashed potatoes and gravy, green beans, bread/marg and frosted ingredient belongs. For example, Blistered Shishito Peppers cake are no longer enough to tempt this decade of seniors. are bite-size, mild peppers with grilled lemon and flake salt. Your menu choices and descriptions should entice your Also, go ahead and mention a brand name if an ingredient is residents and guests just as much as the quality of your supplied by a well-known and respected brand. Adding a few food should satisfy them. brand names among your descriptions shows that you are Consider using tempting language and new ingredients buying “the good stuff,” which in your guests’ minds raises to upscale your menu and dining program. Change your the value of all your menu items. currently menued baked chicken, for instance, to Honey And don’t forget to introduce your residents and guests to Mustard Chicken. Turn your chili into Turkey Black Bean new features by offering tastings and explanations of the Chili. Take your meatloaf up a notch to BBQ Meatloaf. new recipes and ingredients! Start simple. If your guests are not ready for Red Pepper Coulis, for example, then start with Tossed Greens, Creamy *Find all the highlighted menu items Coleslaw, Seasonal Fresh Fruit or Herbed Baked Chicken. on Martin Bros. MPower Menus! Then, on occasion, feature a menu item that takes it to the Also, if you’re looking for more ways to take next level! Add in a Zesty Turkey Pesto Sandwich, Flatbread your menu to the next level, ask your Martin Bros. Pizza, Chicken Piccata, Chardonnay Roast Turkey, Catalina representative about the “chef-inspired,” upscale version of our base menu that the Carrots, Garlic Mashed Cauliflower, Quinoa & Kale Blend Martin Bros. dietitians have put together with or Tuscan Crusted Cod. help from our corporate chefs!
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EQUI PM ENTA N D SUPPL I ES
GOOD & GREAT GREEN CLEANING PRODUCTS
Roxanne Hassman Martin Bros. Janitorial & Disposables Category Marketing Manager
Thinking about implementing a green program? One of the first steps to green cleaning is switching to green products. There are several options to choose from – ready to use, concentrates and dilution control.
GOOD READY TO USE
Great for convenient green cleaning, these products are ready to go – no mixing required. However, since a RTU product is typically 95-99% water, you are paying higher shipping costs to ship water vs a concentrate and burning a lot of fossil fuel to ship it. Also, since RTU is a “use once and done” product, you’re purchasing a lot of unneeded packaging and sending that packaging to the landfill.
GOOD CONCENTRATES
Concentrates eliminate the unnecessary shipping of water, packaging and other associated monetary and environmental costs of ready-to-use products. However, what if you use more product than needed? People tend to have a “glug-glug mentality” and often think more is better. That’s not always the case with cleaners, and “glugging” is just pouring money down the drain.
GREAT DILUTION CONTROL
GREAT GREEN CLEANING PRODUCTS
Century Maintenance Floor Cleaner (010590 – 1/1 gal; 010610 – 1/5 gal) Ultra Stripper (023882 – 4/1 gal; 023880 – 1/5 gal) Blue Blazes Multi-Purpose Cleaner (010570 – 1/1 gal; 010572 – 1/5 gal) Bio-Power Plus Bio-Enzymatic Digester (023770 – 12/1 qt; 023778 – 4/1 gal; 023775 – 1/5 gal)
Multi-Shine Glass & Surface Cleaner (010630 – 12/1 qt) Extraction Low Foam Carpet Extraction Cleaner (011188 – 1/1 gal)
Multi-Task System R
DILUTION CONTROL
Multiple dispensing options and super-concentrated products.
Double-O-Seven for Daily Cleaning (022835 – 4/2 liter) Multi-Shine Glass & Surface Cleaner (022715 – 4/2 liter) Foamy Mac Restroom, Tub & Shower Cleaner (022775 – 4/2 liter) Century Maintenance Floor Cleaner (022745 – 4/2 liter) Tough Green Enviro Cleaner/Degreaser (022870 – 4/2 liter) Blue Blazes Multi-Purpose Cleaner (022785 – 4/2 liter) Tropical Fresh Odor-Rite (022860 – 4/2 liter)
Using highly-concentrated products through a dilution control system is the best option for a green cleaning program. These systems ensure the proper dilution of products for optimal performance and the least amount of environmental impact. These systems also help consolidate purchases, standardize cleaning operations and reduce usage.
2019 ISSUE FOUR
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WEBINARS & EVENTS WEBINARS Unraveling Gluten –
Apr
10
What Every Senior Living Dining Program Should Know About Going Gluten-Free Has it been awhile since you had a refresher on gluten information, or have you gotten lost in all the fad information? If so, join us for this updated gluten training. Presenter: Mary Sell, MPA, RD, LD, MB Menu Services Manager Audience: Healthcare
Always-Available Menus and Beyond
May
15
What a Waste
Jun
12
Presenters: Julie Halfpop, RDN, LD, Director of Nutrition Services & Christy Edwards, RDN, CD, Marketing Dietitian, Martin Bros. Audience: Healthcare
Presenter: Chef Steve Tiezzi, Martin Bros. Audience: Healthcare
EVENTS
JUNE 3-4, 2019
IOWA EVENTS CENTER, DES MOINES
EMBRACE CHANGE IN AN EVER-EVOLVING INDUSTRY AND...
Apr
27
REGISTER BY
Apr
15
FOCUS ON
The Path To Wound Wellness Chesterfield, Missouri Learn about implementing a community approach to wound care and using the power of protein in wound treatment and prevention.
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TO-GO & DELIVERY NEW & ON-TREND ITEMS TECHNOLOGY & SOCIAL MEDIA LABOR SAVINGS, TIPS, TRICKS & MORE
Jun
3
REGISTER BY
May
13
ServSafe Course Des Moines, Iowa Learn how to minimize the risk of foodborne illness, comply with state codes, develop a workable cleaning schedule and much more! Audience: All Foodservice
Audience: Healthcare
Register and find more info at martinbros.com/events Most Martin Bros. webinars and events are FREE and can earn you CEUs.