FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING
2019 Issue Ten | November-December | martinbros.com
0 2 0 2 r o f s d n 6 Tre Global Fusion Trend: Korean Osso Bucco with Broccoli Kimchi page 5
Big Game Appetizers page 8
Ideas page 12
Regional Chili page 15
#MBMustHaves PAGE 2 NE W !
NE W !
InHarvest Golden Jewel Blend® Multigrain Blend (461290)
NE W !
NE W !
InHarvest Ruby Wild Blend™ Multigrain Blend
InHarvest Aztec Blend™ Multigrain Blend
(461300)
(461310)
InHarvest Sunrise Blend With Quinoa Flakes® (387720)
PAGE 2
Basic American Lentil Penne (481330)
PAGE 5
Rich’s Seasoned Cauliflower Crust
Rich’s Broccoli & Cheddar Crust
Smithfield Farmland® Pork Osso Buco
(956850)
(956860)
(918250)
Hormel Café H® Mexican Chicken Tinga
PAGE 5 NE W !
Ventura Sauce Craft™ Gochujang Korean Pepper Sauce (400720)
Hormel Café H® Chicken Tikka Masala
Hormel Café H® Korean Beef BBQ
(959750)
(955900)
PAGE 6
PAGE 7
Trident Alaskan Salmon Burger (922250)
Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix
(970970)
PAGE 8
Smithfield Farmland® Smoke’N Fast® Pork Mini KC Wild Wings® (918218)
High Liner Wild Alaskan Pollock Wings
Ken’s Sweet Baby Ray’s® Citrus Chipotle Barbecue Sauce (560630)
Ken’s Sweet Baby Ray’s® Kickin’ Bourbon Wing Sauce & Glaze (561418)
McCain Anchor® Breaded Hot Pepper Cheese Cubes
Ken’s Jalapeño Ranch Dressing
(959580)
(501700)
PAGE 8
Tyson Red Label® Applewood Smoked Boneless Chicken Wings (957360)
Perdue Original Rotisserie Chicken Wings (976550)
PAGE 10
McCain Dip’n Wedges™ Crispy Potato Scoops (959300)
McCain Moore’s® Spicy Breaded Onion Straws (959190)
(350685)
(561400)
On to 2020!
EXECUTIVE VICE PRESIDENT Diane Chandler
MEDICAL SUPPLIES SPECIALIST Becky Miller
VICE PRESIDENT OF MERCHANDISING Jennifer Meinders
EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Dustin Rider, Rick Moser, Mario Mery, Kam Miller
MARKETING MANAGER Angie Dark VENDOR MARKETING COORDINATOR Krystle Kettman
The winter and holiday ideas are in full swing, and now we’re onto the New Year! We’re bringing you the trends a little early this year – so you can get a head start on your 2020 game plan! Inside, you’ll find six trends that our chefs and marketing team identified as having a big impact on your business in the coming year. Also, be sure to check out recipe ideas for whatever big games your patrons will be watching over the next couple months…as well as a couple of great ideas for Valentine’s Day…and interesting information about the many ways you can serve chili this season. Happy New Year, everyone!
CATEGORY MARKETING MANAGERS Natalea Koehn, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Julie Coen, Maggie Jensen
Krystle Kettman
HEALTHCARE SPECIALISTS Erika Kramer, Ryan Young
Managing Editor | kkettman@martinbros.com
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 VIDEOGRAPHY C. Allyn Slack
DIETITIANS Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin, Julie Husmann
MARKETING BRAND STRATEGIST Beth Keeney 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
6 Trends for 2020
Big Game Appetizers
Game Time Apps
8 Valentine’s Ideas
2
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HOT DISH!
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SENIOR LIVING
16
Rebates Regional Chili
2020 Trends
2
Ideas
12
Celebrating Social Butterflies
Regional Chili
15
Senior Social Butterflies
16
0 2 0 2 r o f s d n Six Tre CULINARY CONCEPTS
/.
Alternative & Important Proteins
We are seeing more plant-based proteins, pastas made with legumes and fruits and vegetables as the center of the plate. Even popular chains are featuring plant-based meats on their menus these days. And protein is still a huge focus of the meal, too, as many people aim to eat foods high in (and bowls full of) protein to help them live a healthy lifestyle.
MULTIGRAIN BLENDS
NE W !
LOOK FOR THIS RECIPE IN JANUARY!
GOLDEN JEWEL BLEND® (461290 – 6/2 LB)
AZTEC BLEND™ (461310 – 6/2 LB)
A blend of pearled couscous,
A blend of Colusari™ Red Rice,
tri-colored orzo pasta, split baby
long-grain brown rice, multi-color
garbanzo beans and red quinoa.
peas and amaranth, which has
Should be treated like a pasta
seven of the nine essential amino
when holding.
acids…making it a “super grain”.
RUBY WILD BLEND™ (461300 – 6/2 LB) A blend of pearled couscous,
SUNRISE BLEND WITH QUINOA FLAKES® (387720 - 6/2 LB)
tri-colored orzo pasta,split baby
A blend of wheat bulgur,
garbanzo beans and red quinoa.
buckwheat groats, Colusari™
Should be treated like a pasta
Red Rice, 100% whole-grain
when holding.
quinoa flakes and whole brown flax seed.
SEASONED CAULIFLOWER CRUST (956850 – 24/5.2 OZ) BROCCOLI & CHEDDAR CRUST (956860 – 24/5.2 OZ)
LENTIL PENNE (481330 – 2/5 LB)
FIND&THESE RECIPES AND more at martinbros.com/recipes RATATOUILLE LENTIL PENNEFind these recipes
MORE AT MARTINBROS.COM
2. Cleaner Labels
CHEESE PIZZA ON PLANTBASED CRUST
The clean label trend started a few years ago and has moved forward at a fast pace. It’s not going away either. Even with meat, cleaner products are the name of the game. In a few more years, cleaner labels will definitely become the norm.
CULINARY CONCEPTS
SEAFOOD NOODLE PLATE 1 cup � Trident 10g Protein Noodles™ (958850) 1 cup � Bix Sweet Potato Noodles (360545) As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper As needed � McCormick Garlic Powder (472341) 6-7 each � Wholesale Asparagus (360050), trimmed As needed � Knorr Intense Flavors Citrus Liquid Seasoning (90695318) 4 each � Aqua Star Peeled & Deveined Shrimp – 16-20 ct (923978) As needed � McCormick Cajun Seasoning (472781) 1/4-1/3 cup Custom Culinary Gold Label Hollandaise Sauce (958830) As needed � Green Onion (361010), diced PREP | Lightly brush asparagus with citrus liquid seasoning and grill until heated through but still a bit crispy. Season shrimp with Cajun seasoning and grill. In a sauté pan over medium-high heat, add olive oil and sweet potato noodles; sauté for 1-2 minutes; add protein noodles; season with salt, pepper and garlic powder to taste; continue to sauté until noodles are heated through. Plate noodles, topping with asparagus, shrimp and hollandaise sauce. Garnish with green onion.
10G PROTEIN NOODLES™ (958850 – 4/2.5 LB) A delicious and nutritious alternative to traditional starch-based noodles and pastas. Made with 8 all-natural ingredients and packed with 10 grams of protein in each serving. Start with fresh Wild Alaska Pollock and then add egg whites, water, tapioca starch, cane sugar, sea salt, potato starch and citric acid. The end result is a flavorneutral, gluten-free, low-carb, protein-powered noodle. Even though Wild Alaska Pollock is a key ingredient, there’s absolutely nothing fishy about the smell, taste or texture of these noodles.
tein o r P t u o b A All bel a L r e n a e l C &
COST $6.25 SELL AT $18.99
POTENTIAL PROFIT* $12.74
NOVEMBER | DECEMBER 2019
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The fresh flavor of Marie’s® Salad Dressings will enhance and inspire innovative applications across your menu.
NO ARTIFICIAL FLAVORS, PRESERVATIVES, HFCS OR GLUTEN THE FOLLOWING FLAVORS
ARE AVAILABLE AT YOUR LOCAL
MARTIN BROS
630625
632070
632420
630805
632060
630870
632100
For more information please contact your local Ventura Foods Sales Representative. ®
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4 2 1 - 6 2 5 7
Hidden Valley® and the Hidden Valley® logo are registered trademarks of the HV Food Products Company and are used under license, distributed by Ventura Foods, LLC, Brea, CA 92821, USA. Smart Balance® is a registered trademark of GFA Brands, Inc. and is used under license, distributed by Ventura Foods, LLC, Brea, CA 92821, USA. All other logos are registered trademarks of Ventura Foods, LLC, Brea, CA 92821 USA. ©2019 Ventura Foods, LLC.
CULINARY CONCEPTS
s n o i s u F l a b o l 3. G s d oo F t ee r t S &
FARMLAND® PORK OSSO BUCO (918250 – 6/2 PIECE) SAUCE CRAFT™ GOCHUJANG KOREAN PEPPER SAUCE (400720 – 4/.5 GAL) Balances traditional gochujang fermented pepper paste with soy and garlic. PASSPORT GLOBAL FLAVORS™ KIMCHI PREP (90703131 – 6/14 OZ) A traditional paste concentrate featuring garlic, toasted sesame and chili pepper that can be massaged into cabbage or other plant products for quick fermentation.
COST $4.98 SELL AT $14.99
POTENTIAL PROFIT* $10.01
KOREAN OSSO BUCCO 4 each � Smithfield Farmland® Pork Osso Buco (918250) 8 oz � Ventura Sauce Craft™ Gochujang Korean Pepper Sauce (400720) As needed � Broccoli Kimchi (see recipe) As needed � Green Onion (361010), diced PREP | Preheat oven to 350°F. Place osso buco standing up into a 2-inch steam table pan. Cook for 15-20 minutes. Pull from oven and glaze with half of the sauce. Return to the oven and continue to cook. Pull from oven a second time and glaze with remaining sauce. Return to oven and continue to cook until internal temperature reaches 165°F. Plate with Broccoli Kimchi. Garnish with green onion. YIELD | 4
BROCCOLI KIMCHI 2 lb � Bix Broccoli Slaw (380190) 5 oz � Custom Culinary Passport Global Flavors™ Kimchi Prep (90703131) 16 oz � Water
Flavors More Global
NE W !
CAFÉ H® CHICKEN TIKKA MASALA (959750 – 2/5 LB) This fully cooked chicken thigh meat is marinated in a creamy tomato sauce accented by classic Indian flavors, including turmeric, garam masala, ginger, paprika and garlic. Delivers on the demand for global food offerings. Well-balanced flavor is versatile enough to use across the menu. Easy and convenient to prepare with no special equipment needed. KOREAN BEEF BBQ (955900 – 3/4 LB AVE) MEXICAN CHICKEN TINGA (970970 – 4/5 LB)
PREP | Mix water and kimchi prep together until dissolved. Pour over broccoli slaw. Toss together. Place in cooler. Let sit for at least 1 hour before serving. YIELD | 6 NOVEMBER | DECEMBER 2019
5
CULINARY CONCEPTS
4. All-Day Snacking We no longer live in an 8-5 world. Therefore, meals no longer happen only at certain times of the day… and snacking no longer happens only at specific times of the day. And this is how all-day snacking was born. People are so busy…and busy at such inconsistent times…that it’s best for anyone in food service to have a variety of snacking options available throughout the day and night – 24/7 and 365.
Snacking Stats:
All-Day Snacking Continuing its upward trend, all-day snacking is a great opportunity for added revenue in food service.
Find this All-Day Snacking flyer at
customer.martinbros.com
•
91% of consumers say they snack at least once a day. 50% snack 2-3 times daily.
•
50% of all eating occasions are snacking.
•
Snacking is a $91 Billion category and growing.
•
24% of millennials snack all day every day because they believe it’s healthier.
sliders as snacks ALASKAN SALMON BURGER (922250 – 1/10 LB)
SWEET SLIDER ROLL (995220 – 9/12 CT)
EXTRA CREAMY COLESLAW (905315 – 2/11 LB)
SMOKEHOUSE 220™ APPLEWOOD SMOKED BACON BARBECUE SAUCE (631810 – 2/1 GAL) BEEF TENDERLOIN (931558 – 3/5 LB)
MOORE’S® ONION TANGLERS® (964130 – 6/2 LB)
on Alaskan Salm Sliders Rainbow Slaw
6
Sliders Beef Tender
FIND&THESE RECIPES AND Find these recipes more at martinbros.com/recipes MORE AT MARTINBROS.COM
CULINARY CONCEPTS
5. Labor Savings
With the continuing struggle to find and keep workers and the continual rise in operating costs, more and more food service professionals are looking for ways to save on labor. This can be done by using products that reduce the amount of labor needed to prepare them, utilizing technology to find possible savings, cross-training staff, rethinking your menu and using equipment that is in good working condition.
Gold Label Ready-To-Use, Master’s Touch® Concentrates and Whisk & Serve® Sauces all save valuable time and labor back-of-house, so you can focus on creating signature dishes. With a lineup that includes classic alfredo, demi-glace and hollandaise sauces and ethnic items from harissa to ponzu, these sauces truly meet every operator’s needs.
CHIANTI BRAISED SHORT RIB RAVIOLI WITH MUSHROOM DEMI-GLACE & WHISKEY CHEESE
featuring WHISK & SERVE® DEMI-GLACE SAUCE MIX (501700 – 4/38 OZ)
Find this recipe & more at: FIND THIS RECIPE AND martinbros.com/recipes
MORE AT MARTINBROS.COM
6. Smart Technology
Technology just keeps getting smarter. Artificial intelligence is becoming more and more capable. Businesses need to keep up with this growth if they want to remain relevant and successful. Technology can be used for marketing, keeping track of sales and monitoring your business. Customers can use it to place orders and share their meals and experiences. Don’t miss out on the opportunities that technology has to offer, even if you only focus on integrating one or two at a time. Ask your Martin Bros. representative how you can simplify your daily operations with FreshCheq technology.
CULINARY CONCEPTS
S R E Z I T E P P A BIG GAME 2. 5.
3.
Serve 1/2 lb of each wing.
12.
8.
11.
4.
1. 10.
COST $21.06 SELL AT $59.99
POTENTIAL PROFIT* $38.93
9.
6.
7.
Serve 3 oz of each sauce.
Wings 1. SMITHFIELD FARMLAND® SMOKE’N FAST® PORK MINI KC WILD WINGS® (918218) 2. HIGH LINER WILD ALASKAN POLLOCK WINGS (959580) 3. TYSON WING STINGERS® BREADED CHICKEN WINGS (959460) 4. TYSON RED LABEL® APPLEWOOD SMOKED BONELESS CHICKEN WINGS (957360) 5. TYSON RED LABEL® TEMPURA BATTERED CHICKEN NUGGETS (975980) 6. WAYNE FARMS CRISPY FLIERS™ BONELESS CHICKEN WINGS (978110) 7. PERDUE KICK’N WINGS® HOMESTYLE BREADED CHICKEN WINGS (973680) 8. PERDUE ORIGINAL ROTISSERIE CHICKEN WINGS (976550)
sauces 9. KEN’S SWEET BABY RAY’S® CITRUS CHIPOTLE BARBECUE SAUCE (560630) 10. KEN’S SWEET BABY RAY’S® SWEET TERIYAKI WING SAUCE & GLAZE (561398) 11. KEN’S SWEET BABY RAY’S® KICKIN’ BOURBON WING SAUCE & GLAZE (561418) 12. VENTURA CLASSIC GOURMET® SELECT TARTAR SAUCE (630060)
8
Pigs Fly! SMOKE’N FAST® PORK MINI KC WILD WINGS® (918218 – 2/5 LB)
t he Fish! o d o s A nd WILD ALASKAN POLLOCK WINGS (959580 – 2/5 LB)
CULINARY CONCEPTS
WINGS 1. Tyson Nashville Hot Breaded Boneless Chicken Wings (958960) 2. Smithfield Farmland Smoke’N Fast® Pork Mini KC Wild Wings® (918218) 3. Perdue Chef Redi® Steamed Chicken Wings (976430) SERVE | Serve 1 lb of each wing. 1.
SAUCES 4. Ken’s Sweet Baby Ray’s® Mango Habanero Wing Sauce & Glaze (561810) 5. Ventura Smokehouse 220™ Sweet & 6. Spicy Barbecue Sauce (631800) Ken’s Sweet Baby Ray’s® Kickin’ Bourbon Wing 7. Ventura Sauce Craft™ Garlic Parmesan Sauce (400730)Sauce & Glaze (561418)
5. 4.
SERVE | Serve 3 oz of each sauce.
2. 7. 6.
3.
COST $16.55 SELL AT $36.00
POTENTIAL PROFIT* $19.45
NOVEMBER | DECEMBER 2019
9
CULINARY CONCEPTS DIP’N WEDGES™ CRISPY POTATO SCOOPS (959300 – 6/4 LB) Unique, ridged V-shapes. Perfect for loading with toppings or scooping up dips and flavors. Stand out with the exclusive new crispy potato wedges that are as versatile as they are different. MOORE’S® SPICY BREADED ONION STRAWS (959190 – 6/2 LB) Thinly-sliced onions coated in a spicy, crispy breading. Perfect to serve as an entrée topper or in a sandwich or burger build. ANCHOR® BREADED HOT PEPPER CHEESE CUBES (350685 – 6/3 LB) Smooth jack cheese with spicy jalapeño pieces covered in fine bread crumbs.
COST $3.48 SELL AT $11.99
POTENTIAL PROFIT* $8.51
SPICY POUTINE PLATTER 10 oz � McCain Dip’n Wedges™ Crispy Potato Scoops (959300) 4 oz � McCain Moore’s® Spicy Breaded Onion Straws (959190) 6 oz � McCain Anchor® Breaded Hot Pepper Cheese Cubes (350685) 2 oz � Ken’s Jalapeño Ranch Dressing (561400) As needed � Lola’s Original Hot Sauce (552190) PREP | Mix dressing and hot sauce. Build the platter, drizzling with the sauce mixture…or serve the sauce on the side. YIELD | 2-3
10
CULINARY CONCEPTS
LE T O P I H C Y R R E RASPB CHEESE CURD TER T A L P G N I K N U D
NORTHSIDE FRIED CHEESE
SERVE 8 OZ
MUENSTER BATTERED CHEESE (955240 - 2/5 LB)
SERVE 2 OZ
SERVE 2 OZ
CREAMY RASPBERRY CHIPOTLE SAUCE 1 cup � Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631390) 1 cup � Kemps Sour Cream (900540) 1 cup � Lawrence Raspberry EZ Squeeze Fruit Filling (754460) 2-3 each � Roland Chipotle Peppers in Adobo Sauce (561180) 1/4 cup � Cilantro (360490), chopped As needed � Salt PREP | Place all ingredients in a food processor. Blend. Chill.
RASPBERRY CHIPOTLE SAUCE 2 cups � Lawrence Raspberry EZ Squeeze Fruit Filling (754460) 2-3 each � Roland Chipotle Peppers in Adobo Sauce (561180) 1/4 cup � Cilantro (360490), chopped As needed � Salt PREP | Place all ingredients in a food processor. Blend. Chill.
COST $3.19 SELL AT $9.99
POTENTIAL PROFIT* $6.83 NOVEMBER | DECEMBER 2019
11
CULINARY CONCEPTS
RASPBERRY BALSAMIC CHICKEN
Ideas BUTTERFLY MARINATED BONELESS SKINLESS CHICKEN BREAST (972750 – 20/8 OZ) RASPBERRY SYRUP (772030 – 6/1 LITER)
1 each � Tyson Butterfly Marinated Boneless Skinless Chicken Breast (972750) As needed � Salt As needed � Pepper As needed � Raspberry Balsamic Sauce (see recipe) As needed � Wholesale Raspberries (377230) PREP | Season chicken breast with salt and pepper. Grill, flipping halfway through cooking. Brush with Raspberry Balsamic Sauce. When chicken is almost cooked, flip one last time and brush with more of the sauce. Garnish with raspberries.
RASPBERRY BALSAMIC SAUCE 1/2 cup 1-1/4 cup 1/4 cup 1 Tbsp
� � � �
Lyons Raspberry Syrup (772030) Water Roland Balsamic Vinegar (600880) Cornstarch
PREP | In a sauce pan, bring raspberry syrup, 1 cup water and balsamic vinegar to a boil. Mix remaining 1/4 cup water and cornstarch together until smooth, then whisk mixture into boiling raspberry mixture until smooth. Remove from heat. YIELD | 6
APPLE PECAN RICE 2 cups � Water 1 Tbsp � Custom Culinary Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900) 1 cup � Uncle Ben’s Brown Rice (460668) 1-1/2 cups � Granny Smith Apples (370750), peeled, diced 1/2 cup � Sugar Foods Fresh Gourmet® Dried Cranberries (581750) 1 cup � Azar Pecans (462068), chopped As needed � Green Onion (361010), diced PREP | In a sauce pan, bring water, chicken liquid stock concentrate, rice, apples and cranberries to a boil. Reduce to a simmer, cover and continue to cook until liquid is absorbed. Fold in pecans. Garnish with green onion. YIELD | 6
COST $2.95 SELL AT $10.99
POTENTIAL PROFIT* $8.04
12
CULINARY CONCEPTS
CRISPY CHEDDAR CHICKEN 1 each � Tyson Butterfly Marinated Boneless Skinless Chicken Breast (972750) As needed � Kemps Buttermilk (904128) As needed � Breading (see recipe) PREP | Preheat oven to 400°F. Place chicken in buttermilk, shake off excess, place in breading and pat to cover. Cook 10-12 minutes or until crust turns golden brown and internal temperature reaches 165°F.
CARR VALLEY SNOW WHITE CHEDDAR CHEESE (389886 - 1/10 LB)) La Valle, Wisconsin Creamy goat cheddar that is aged for 6 months. Fish & Gourmet The Seafood & Gourmet Specialists
UPLANDS PLEASANT RIDGE RESERVE CHEESE (389885 - 1/10 LB) Dodgeville, Wisconsin Bears a strong resemblance to the Alpine cheeses Gruyere and Beaufort.
BREADING 2 cups � Sugar Foods Bread Crumbs (415638) 2 oz � Fortune Carr Valley Snow White Cheddar Cheese (389886), grated 2 oz � Schreiber Grated Parmesan Cheese (430201) 1 tsp � Salt 1 tsp � Pepper 1 tsp � McCormick Lawry’s® Salt-Free Garlic & Herb Seasoning (475601)
COST $3.95 SELL AT $11.99
POTENTIAL PROFIT* $8.04
PREP | Mix all ingredients together. YIELD | 4
ASPARAGUS 4-5 oz � Wholesale Asparagus (360050), trimmed PREP | Cook as desired.
TWICE BAKED POTATO 2 lb � Wholesale Baby Red Potatoes (361975), peeled, diced, par-boiled 6 oz � Fortune Uplands Pleasant Ridge Reserve Cheese (389885), shredded 8 oz � Foremost Shredded Mozzarella Cheese (900990) 1-1/2 cups � Kemps Sour Cream (900540) 1 cup � Anchor Chef’s Heavy Cream (929770) 1 Tbsp � Wholesale Minced Garlic (391021) As needed � Pepper 10 each � Smithfield Farmland Gold Medal Single Sliced Bacon – 14/18 (924600), cooked, chopped As needed � Green Onion (361010), diced PREP | Preheat oven to 325°F. In a sauce pan, add sour cream, heavy cream, garlic and pepper. Bring to a simmer. Remove from heat. Add both cheeses. Stir. (This will not totally melt the cheese.) Add half the bacon. Pour over potatoes. Mix well. Pour into baking pan. Top with remaining bacon. Bake until cheese bubbles and top starts to brown. Garnish with green onion. YIELD | 6-8
LAWRY’S® SALT FREE GARLIC & HERB SEASONING (475601 – 1/20 OZ)
NOVEMBER | DECEMBER 2019
13
HOT DISH!
s e t a b e R UP TO $100!
BOGO! California Churros® Loop Churros (958780, 958790, 958800) Rebate
Cold & Flu Rebate
Offer valid through 3/31/2020.
$15/CASE!
Offer valid through 12/31/2019.
UP TO $500! Potato Dippers™ (969310) Rebate $5 per case. Minimum total rebate $25. Offer valid through 12/31/2019.
$5/CASE!
$10/CASE!
Harvest Creations® Tabasco Spiced Breaded Apps (959150, 959160, 959170) Rebate
SunGlow® Butter Blend (621160, 622058, 996250) Rebate
Maximum total cases 10. Offer valid through 12/31/2019.
Extra Melt ® Rebate
Maximum total rebate $100. Minimum total rebate $10. Offer valid through 12/31/2019.
Maximum total rebate $500. Minimum total rebate $30. Offer valid through 12/31/2019.
UP TO $500!
UP TO $250!
UP TO $150!
New Products Promo
Ham it Up! for the Holidays Rebate
Ham Rebate
$5 per case. Offer valid through 12/31/2019.
$2 per case. Minimum total rebate $20. Offer valid through 12/29/2019.
$1 per case. Offer valid through 12/27/2019.
UP TO $8/CASE!
UP TO $7/CASE!
$6/CASE!
Gold Medal™ Mixes Rebate
Pillsbury™ Biscuits Rebate
Pillsbury™ Muffins, Scones, Cinnamon Rolls & Dough Rebate
Maximum total rebate $160. Offer valid through 3/31/2020.
BOGO! Gold Medal™ Icing (401740, 401810, 402090) Rebate Offer valid through 11/30/2019.
TRY A CASE REBATES! Beer Food, Versatile Favorites & Good-To-Go Rebates
Offers valid through 6/30/2020.
Maximum total rebate $210. Offer valid through 11/30/2019.
Maximum total rebate $150. Offer valid through 11/30/2019.
FREE CASE!
BOGO!
Pillsbury™ Breakfast Rebate Offer valid through 11/30/2019.
BOGO! Craft Beer Battered Seafood (958400, 958410) Rebate Offer valid through 12/31/2019.
Pillsbury™ Professional Mixes Rebate
Offer valid through 12/31/2019.
FREE CASE + $10/CASE! Protein Noodles (958850) Rebate
Buy one case and get reimbursed 100%...plus $10 per case from cases 2-10! Offer valid through 12/31/2019.
Ask your Martin Bros. representative for more information about these rebates and new items.
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i l i h C l a Re gi on
HOT DISH!
Christine Link , MBA, RD, LD Martin Bros. Minnesota Marketing Dietitian
It’s that time of year – cooler weather, football…and chili! Growing up in rural North Dakota, we served caramel rolls with our chili. I know – to those of you from other parts of the Midwest, that might sound very unusual! That’s because there are noticeable regional differences in how we make and serve chili in the United States… and even throughout the Midwest. Midwestern Chili generally has a tomato base, features kidney beans and is rich and hearty. It is often served with accompaniments such as shredded cheese, saltine crackers, peanut butter sandwiches and cinnamon rolls. Cincinnati Chili is served on top of spaghetti noodles. Other options instead of spaghetti noodles are mashed potatoes or rice. The consistency and flavors used when serving chili like this have more in common with Greek pasta sauces and the spiced meat sauces used to top hot dogs, usually with no beans in the chili. Kansas City Chili is sometimes made with beef brisket, burnt ends or pork shoulder. In Illinois, they spell their chili with an extra “l.” Springfield chilli, for example, is generally made with ground turkey, bacon and beer. In the Southwest, their version of chili is Frito pie. Frito pie is chili poured over corn chips and topped with shredded cheese. Texas Chili, though, is just beef with no beans or tomatoes. Also known as a Bowl of Red, it is basically beef (not ground) and chili paste. In New Mexico, chili verde is popular and includes pork shoulder, tomatillos and jalapenos. There are other variations of chili and ways to serve it, too, that apply to several different regions. For example, consider white chicken chili, which uses white beans and can be made with broth and cream. And you can always use leftover chili to make fan favorites such as chili mac or chili dogs. There are even trendy new chili ingredients to consider, like cocoa powder, whiskey and molasses. Our Martin Bros. Fall/Winter Menu, for example, features a Secret Ingredient Chili recipe that uses cocoa powder to give the chili a rich flavor. So, mix it up this season and serve different regional and trendy chili favorites as LTOs! It’s sure to be a hit as people look for new foods to warm them up this winter!
i il h C t n ie d e r g In Secret Recipe # 4249 • Portion:
8 oz • Servings: 36
Ground Beef 4 lb Diced Onions 2 cups Chili Powder 3 Tbsp Ground Cumin 2 Tbsp Cocoa Powder 2 Tbsp Minced Garlic 2 Tbsp , drained 1 qt + 3 cups Chili Beans
Ground Oregano 2 tsp , drained 1 qt + 3 cups Kidney Beans Diced Tomatoes, drained 3-1/2 cups Tomato Sauce 2 qt Water 1 qt Beef Base 1 Tbsp
cumin, . Add chili powder, ground with diced onions; drain fat f o. bee gan und ore gro und wn gro bro and tle, d chili beans In a large stock pot or ket and cook for 2 minutes. Ad er e eth bin tog r com Sti to r lic. Sti gar e. ced bas cocoa powder and min ato sauce, water and beef beans, diced tomatoes, tom lly. Cook 1 minute. Add kidney asiona mer 1-1/2 hours, stirring occ ingredients. Cover and sim NOVEMBER | DECEMBER 2019
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SENIOR LIVING
Celebrating Social Butterflies Christy Edwards, RDN, CD Martin Bros. Wisconsin Marketing Dietitian
B
aby boomers are a dinner party crowd. They grew up with social activities that always involved food – gettogethers for sports, concerts, birthdays, graduations, anniversaries, holidays or any reason that offered an opportunity to entertain! Studies show that seniors who are socially active and engaged experience a variety of benefits, including: • Preventing Dementia or Alzheimer’s Disease: Social activities keep us sharp and mentally engaged, improving our cognitive function. • Positive Mood: Connecting with others helps to maintain good emotional health. • Overall Better Health: Socially-active seniors tend to be more physically active and make better food choices when eating with others. • Boosted Immune System: Studies show that engaged seniors have higher levels of immune system functioning. • Better Sleep: Research shows that people who have more fulfilling relationships in their lives tend to sleep better than those who don’t have those important relationships. • Increased Longevity: A strong social circle helps a person deal with life’s daily stresses and encourages a healthier lifestyle. By providing a place and opportunities for seniors to socialize, you have a great opportunity to promote the amazing things that your community has
to offer. Make sure you market your fun with posters, announcement boards and newsletters as well as on your website and social media accounts! Activities that your community can put together to facilitate these experiences for your seniors include:
• Work with your activity department to plan regular theme meal events. Employees and seniors enjoy the food and camaraderie when a theme is involved. Check out the over 150 theme meal event ideas that Martin Bros. has to offer for options and inspiration. • On the weekends, you could emphasize the traditional supper club dining atmosphere that seniors enjoy, and have coffee and cocktail hours any day of the week. • Around-the-world-themed events are a fun way to give your residents unique, ethnic foods while making them feel like they’re travelling to new, exciting destinations. • Holiday parties are a must! Consider multiple parties during the holiday season – a party for residents and family members one day and then another party with all staff. Everyone enjoys a party – it does wonderful things to lift spirits and increase morale. • You could even celebrate simple holidays like National Pancake Day and National Hamburger Day and have parties for residents’ birthdays and everyone’s favorite sporting events! • Offer a catering menu so residents can continue to entertain their family and friends right there in their new home within the senior living community.
Theme Meal Magic
Over 100 seasonal ideas are available to Martin Bros. senior living customers looking for unique, themed concepts that bring excitement to their residents! Find Theme Meal Magic under the Tools section of the Martin Bros. customer website or ask your Martin Bros. representative for more information. 16
NEW YEAR’S COUNTDOWN 2019’s Top New Janitorial Items
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Odor Defense®
(016970 – 9/32 oz) Don’t mask odors. Remove them from the air—or fabrics—with this scientifically-formulated product designed to not only identify odorcausing molecules but also capture and eliminate them at the source.
Speedy Sweep® Sweeper
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Clean Screen Wipes
(016960 – 6/32 ct) An easy solution for removing fingerprints, smudges and dirt from screens.
Hexagonal Scouring Pad
(030050 – 15/each) Powerful two-in-one scouring pad. Features a raised, medium-duty power dot side that is engineered to scour away tough messes like a medium-duty pad with less visible scratches…and a reverse side for finishing. Hexagon shape makes it easy and comfortable to hold while the extra corners clean hard-to-reach areas.
VaMoose Oxy Spotter Carpet Spotter
(013010 – 6/1 qt) A ready-to-use, all-purpose peroxide cleaner. The combination of hydrogen peroxide special detergents and an encapsulating polymer powers out all types of stains. Safe to use on nylon, olefin and wool carpet.
Fire-Storm Super Strength Stripper
(010110 – 4/1 gal; 010120 – 1/5 gal) The highest-strength stripper available on the market today. Designed to remove heavyfinish buildups fast, leaving floors completely stripped the first time without gumming up and with no alkali residue, so neutralizing is not necessary.
(073130 – 1/1 each) A cordless, battery-operated sweeper that’s lightweight, powerful and quiet. Can be used on any floor surface: carpet, concrete, hardwood, tile, linoleum and marble…and water will not hurt it. The nickelmetal hydride battery runs up to 90 minutes on a single charge. The powerful brush roller sweeps dirt and bulkier items into its 17-ounce, see-through dustpan, which is easily removed for emptying. Comes with a wall mount, a compact power adapter and a self-cleaning pet brush roller. The unit has a sweeping path of 12 inches, weighs under 5 pounds, has non-marking wheels and comes with a 1-year limited warranty. Great for restaurants, schools, senior living communities and many other commercial and industrial settings.
JobSelect® Cast Poly Hybrid Gloves
Poly gloves with advanced hybrid technology. Textured gloves for common foodservice applications such as food serving and preparation. Excellent stretch and dexterity. Maximum value within the category. Extra Large (051370) Large (051360) Medium (051350) Small (051340) (10/100 ct)
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ThinSense™ Nitrile Gloves – Blue Thinnest nitrile formulation in the market while maintaining exceptional strength. Extra Large (051470) Large (051460) Medium (051450) (4/250 ct)
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Bio-Suds Advanced Enzyme Detergent
(161138 – 4/1 gal; 161128 – 1/5 gal) An enzyme-fortified, phosphate-free, low-suds detergent designed for use in high-efficiency washers.
Freshworks™ Produce Saver
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(048010 – 1/3 gal; 048020 – 1/5 gal) Keeps produce fresher longer. Patented filter (that never needs to be changed or replaced) regulates the flow of oxygen and ethylene, keeping lettuce fresh up to two times longer. Built-in drain tray elevates produce from any residual moisture to promote air flow. Air-tight lid helps create the perfect environment within the container. NSF Compliant.
Mr. Clean® Magic Eraser Sheets (012670 – 8/16 ct)
A thin, flexible, disposable sheet for when cleaning spray and wipes won’t cut it and for deep cleaning in hard-to-reach places. Great for cleaning greasy stove tops, tough and grimy stains, hard water spots and stains on sinks and faucets.
2 1 NEW! NuSheen Multi-Surface Cleaner & Polish (013708 – 6/1 qt)
An exceptional, ready-to-use cleaner and polish for stainless steel, aluminum, porcelain and more. Since its inception in the early 1970’s, NuSheen has been a proven leader as a stainless-steel polish, but it doesn’t stop there. NuSheen works great on multiple surfaces: aluminum, porcelain, formica, leather & imitation leather, plastic, fiberglass and chrome. In fact, the only place NuSheen is not recommended is for use on floors. Unlike some competitors, NuSheen does not leave an oily finish. It leaves a smooth, shiny, fingerprintresistant surface. The inventor first demonstrated this product without a name, and at the conclusion, the customer said, “it looks like it gave the stainless a new sheen.” And that’s how the product name NuSheen was born!
NOVEMBER | DECEMBER 2019
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WEBINARS & EVENTS WEBINARS How to Diffuse Difficult Situations
Dec
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Believe it or not, you can stay calm, defuse conflict and keep your dignity. Join us for this hour-long webinar as we dive into how to handle difficult situations, disgruntled guests and employees effectively. Presenter: Gretchen Robinson, RDN, LD and Martin Bros. Team Audience: Everyone
2020 WEBINAR PREVIEW Jan
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Feb
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Mar
11
Apr
22
May
13
Jun
3
Team Approach to Supporting Your Infection Preventionist Audience: Senior Living
PDPM for Prevention & Management of Malnutrition
Jul
15 Aug
Audience: Senior Living
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2020 Food & Flavor Trends
Sep
Audience: Everyone
Code of Ethics for the Certified Dietary Manager Audience: Senior Living
Practical Food Safety Audience: Everyone
Panel Discussion on IDDSI Implementation Audience: Senior Living
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Oct
14
Nov
18
Dec
16
The Snacking Boom Audience: Everyone
Mock Surveys & Discharge Planning Audience: Senior Living
Sanitizer & Food Safety Audience: Everyone
Investing In Your Dining Program - Art of Persuation Audience: Senior Living
Multigeneration Approach to Employee Engagment Audience: Everyone
Modified Diet Update Audience: Senior Living
Register and find more info at martinbros.com/events Most Martin Bros. webinars and events are FREE and can earn you CEUs.