Dish! - 2020 Issue 2

Breakfast & Brunch p2 | More Seafood, Please p18 | Spending Management p21

Foodservice Solutions Magazine | Issue two 2020 | martinbros.com

®

Inspired

Breakfast

BOLD FLAVORS. BIG BUSINESS.

BROUGHT TO YOU BY LEADING FLAVOR BRANDS.

Find New Recipe Ideas!

McCormickforChefs.com

Frank’s® RedHot® Original Buffalo Wings Sauce (1 GAL)

#560480

Frank’s® RedHot® Original Cayenne Pepper Sauce (1 GAL) #560770 Cattlemen’s® Kansas City Classic BBQ Sauce (1 GAL)

#560610

Spring Specials Foodservice Solutions Magazine | 2020 Issue two | martinbros.com

EXECUTIVE VICE PRESIDENT Diane Chandler

Spring will be here soon, and with it holidays like Easter and Mother’s Day! Planning for these holidays usually entails polishing up a breakfast and brunch menu as well as a focus on special desserts. Check out all our a.m.-inspired recipes in this issue!

Several of these recipes would also be great for Lenten menus.

Speaking of Lent, we have a great article on the power of seafood and how to add more of it to your menu. Find all of this and much more…and be on the lookout for some special dessert ideas coming up in the next issue! Enjoy!

VICE PRESIDENT OF MERCHANDISING Jennifer Meinders

MARKETING MANAGER Angie Dark

KRYSTLE KETTMAN

Managing Editor | kkettman@martinbros.com

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

DIETITIANS

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

SENIOR LIVING SPECIALISTS Erika Kramer, Ryan Young

SENIOR LIVING DINING CONCEPTS SPECIALIST Denise Funk

MEDICAL SUPPLIES SPECIALIST Becky Miller

this issue

2

Recipe Inspirations

Spring into Breakfast & Brunch

18

Health & Wellness

Food for Thought: More Seafood

19

K-12 Schools

re Students t o M g in t t e G h Brekakfas it W f f O t s t Wee To Bla ol Breakfas ational Scho 20 (NSBW)

N

20 March 2-6,

Breakfast Blast Off

EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Dustin Rider, Rick Moser, Mario Mery, Kam Miller

CULINARY

Scott Fadden, Steve Tiezzi, Doug Voss, John Smith, Don Wallace

GRAPHIC DESIGNERS

Rob Swiatly, Jeff Sadler, Trevor Holman, Bill Pendry, C. Allyn Slack, Beth Keeney

PHOTOGRAPHY Rob Swiatly

VIDEOGRAPHY C. Allyn Slack

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.

20

Solutions Source

4 Tips for Easy Cleaning Most people do not enjoy cleaning, for a variety of reasons – whether it’s because it’s messy, it takes too long, there’s not enough time or it can wait until another day.

Whatever the reason, cleaning still needs to get done in order to maintain a good work environment and a clean place for customers.

21

Business Buzz

Spending Management Myths

1.

M Y T HS

Here are four things that can be done to make cleaning easier:

Clean As You Go & When You Can – When you are working in an area and you finish what you’re doing, clean up immediately after. Don’t wait until later. It’s easier to clean soils when they are fresh than when they have time to sit. Additionally, if you put it off, it may become an inconvenience to other people when they need to work in that area and it’s dirty. There are also times throughout the day when things slow down. Take those times to wipe areas down, sweep the floor and tidy up.

next issue

2. Create a Cleaning Schedule – You can’t clean everything every day. So, create

a cleaning chart that lists what needs to be cleaned, how often it needs to be cleaned, what you need to clean it and who is responsible for cleaning it.

Knowing ahead of time what things are scheduled to be cleaned makes the tasks less daunting, allows everyone to set aside the time to do the tasks and ensures everyone has everything they need.

Products

Fusion Bioenzymatic Floor Cleaner Eliminates grease build-up on floors and reduces incidences of slip-fall accidents. Deodorizes unpleasant odors.

No-rinse formula. Patented enzymes continue to clean 24 hours a day.

(190168 – 1/2.5 gal)

3. Presoak & Pretreat – There are just some things that are tough to get clean

easily. Baked-on food, heavy build-up on equipment, soil on fabric, etc. Let time and the proper product help you out. Soaking flatware or baked-on cookware in the correct solution for even 5-10 minutes, for instance, will loosen soils and make them easier to remove.

NuSheen Multi-Surface Cleaner & Polish Exceptional cleaner and polish for stainless steel, aluminum, porcelain, formica surfaces and more. Not recommended for use on floors. Inhibits finger marking.

Contains no silicone or wax.

4. Use the Right Tools – Cleaners areSpecial designed to be used for different soilsDesserts and different surfaces. Using the correct product on the correct surface can make the cleaning job go easier and quicker. Make sure to always read the directions before using a product…and never mix chemicals! Using the wrong thing on the wrong surface can cause damage, and mixing chemicals can be extremely dangerous – even fatal!

I know, you were probably hoping for some secret tools or products to make

& More (013708 – 6/1 qt)

Rob Fiori

Recipe Inspirations

Inspired By COCONUT SHRIMP & WAFFLES WITH DARK RUM-INFUSED MAPLE SYRUP 3 each 1 each As needed

King & Prince Mrs. Friday’s® Coconut Round Shrimp – 16/20 ct (958110), prepared Waffle Made From General Mills Gold Medal™ Complete Waffle Mix (401660) Dark Rum-Infused Maple Syrup (see recipe)

o t n i g n Spri

& t s a f Break

PREP | Arrange shrimp with tails up to the center of the waffle. Pour Dark Rum-Infused Maple Syrup overtop.

DARK RUM-INFUSED MAPLE SYRUP 3 oz 1 Tbsp 1 Tbsp 2 Tbsp 1 Tbsp

Pinnacle Log Cabin® Syrup (770500) Dark Rum Butter Azar Pecans (462068) Azar Coconut (464038), toasted

PREP | Slowly heat syrup and rum. Slowly whisk in butter. Add pecans and coconut.

MRS. FRIDAY’S® COCONUT ROUND SHRIMP – 16/20 CT (958110 – 4/2.5 lb) Premium peeled and deveined tail-on shrimp coated with a shredded coconut breading for a unique crunch with just the right sweetness, firm shrimp texture and impressive plate presentation. Fry.

GOLD MEDAL™ COMPLETE WAFFLE MIX (401660 – 6/5 lb) • Consistent, tolerant and easy-to-use.

• Just add water.

• Formulated to produce waffles with a light and fluffy taste and texture in a cost-effective format.

2 | ISSUE TWO 2020 | dish!

Perfect for Lent, Easter &

h c n u r B

Mother’s Day Specials!

Recipe Inspirations

Ask your Martin Bros. representative how you can get these exclusive table tents! dish! | martinbros.com | 3

Recipe Inspirations

AVOCADO TOAST 1 slice 2 oz 1 oz 1 each 1 oz 3 each As needed

Rotella’s Wheatberry Bread (989790), toasted Simplot Harvest Fresh Avocados™ Western Guacamole (963740) Feta Cheese Crumbles (905848) Sparboe Large Eggs (380130), poached Heritage Blend Spring Mix (360676) Capital City Tomato Medley (362155), halved Ventura Marie’s® White Balsamic Shallot Vinaigrette (631170)

AVOCADO

PREP | Top toasted bread with guacamole and feta cheese crumbles. Serve with poached egg and side salad with spring mix, tomatoes and vinaigrette.

Cost $1.94 | Sell $6.99 Potential Profit $5.05

HARVEST FRESH AVOCADOS™ WESTERN GUACAMOLE (963740 – 12/1 lb) Back-of-house style and flavor with minimal prep. A mild recipe with just the right amount of red bell pepper, onion, salt, jalapeño pepper, garlic and lime juice.

te as t, E en rL Perfect fo

WHEATBERRY BREAD (989790- 1/6 ct) With the big grain trend, wheatberry is a popular bread to have on your menu.

Wheat berries are a whole grain that are loaded with nutrients.

r

MARIE’S® WHITE BALSAMIC SHALLOT VINAIGRETTE (632070 – 2/1 gal) Crafted with no artificial flavors, preservatives, high-fructose corn syrup or gluten, for as close to scratch-made as it gets. Rich and bold notes balance beautifully in this savory, full-bodied dressing made with white balsamic vinegar, white wine, extra-virgin olive oil, Dijon mustard and shallots.

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Clean Label: No artificial flavors or preservatives, HFCS or gluten.

&

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er ’s D

Recipe Inspirations

ay

Sp eci als

! dish! | martinbros.com | 5

Recipe Inspirations

BREAKFAST BLT FLATBREAD 1 each 3 oz 1 oz 3 slices 1/2 cup As needed

Rich’s Rustic Oval Flatbread (908600) Custom Culinary Gold Label Hollandaise Sauce (958830) Heritage Blend Spring Mix (360676) Hormel Honey Cured Bacon – 9/13 ct (914910), prepared, rough chopped Capital City Tomato Medley (362155), halved Fortune O-Med Smoked Olive Oil (389266)

PREP | Preheat oven to 400°F. Place flatbread on a baking pan. Spread hollandaise sauce onto the flatbread. Bake for 6-8 minutes or until sauce is hot and flatbread starts to become crispy. Remove from oven. Top with spring mix, bacon and tomatoes. Drizzle with smoked olive oil.

Cost $3.20 | Sell $9.99 Potential Profit $6.72

RUSTIC OVAL FLATBREAD (908600 – 48/4.8 oz) A 12x5 inch oval par-baked traditional ethnic flatbread with a light to medium baked rustic appearance, light toast marks on top and light brown grill marks on bottom. A versatile product perfect for sandwiches, wraps, melts, crispy appetizers and pizzas.

Fish & Gourmet The Seafood & Gourmet Specialists

O-MED SMOKED OLIVE OIL (389266 – 9/250 mL The first olive oil smoked with olive pits.

The result is harmanonious, with sweet notes, providing O-Med Smoked oil with a delicate touch of vanilla and caramel.

O-Med is a young and dynamic family company. They own and keep control of all aspects of the chain from the tree until it is distributed. They also believe in sustainable practices. None of the olive goes to waste.

After the oils are pressed from the olives, the pits are ground and used for energy to run the farm and the pomace is used for compost that is then turned into fertilizer for the orchards.

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Recipe Inspirations

GOLD LABEL HOLLANDAISE SAUCE (958830 – 8/2 lb) A classic “Mother Sauce,” this hollandaise delivers the authentic emulsification of egg yolk, clarified butter and lemon you would expect to find in a scratch preparation, with just the right level of cayenne pepper.

Did You Know?

Hollandaise sauce can curdle if even slightly overcooked.

That is why opting for a ready-to-use Hollandaise sauce is a good choice. Simply heat according to the manufacturer directions…and serve. If you do make your own Hollandaise sauce, cook it over low heat, stir it constantly and give it close attention.

From France to Holland: Hollandaise sauce is a rich, lemon-flavored butter sauce thickened with egg yolks.

The French chef who created this sauce most likely named it for Holland because Holland was famous for butter, a main ingredient in the sauce. In addition to its use in Eggs Benedict, Hollandaise sauce is often served over asparagus or poached salmon. Many other sauces, such as Béarnaise and Mousseline, are based on Hollandaise sauce.

From The American Egg Board

dish! | martinbros.com | 7

Recipe Inspirations

KETO BREAKFAST BOWL 1 oz 2 slices 2 each 2 each 1 oz 2 Tbsp

Spinach (361170) Hormel Honey Cured Bacon – 9/13 ct (914910), prepared Tyson Jimmy Dean® Mild Sausage Patty (914470), heated Sparboe Large Eggs (380130), poached Fortune Maple Leaf Smoked Gouda Cheese (389919), shredded Capital City Red Pepper (361251), diced

PREP | Build bowl.

Cost $1.65 | Sell $5.99 Potential Profit $4.34

HONEY CURED BACON – 9/13 CT (914910 – 1/15 lb) • Honey is the only sweetener included.

• Naturally hardwood smoked with a blend of hardwood chips.

JIMMY DEAN® MILD SAUSAGE PATTY (914470 – 108/1.5 oz) • Features a unique blend of herbs and spices including black and red pepper for great taste.

• All Natural – no artificial ingredients and minimal processing.

RED PEPPER (361251 – 1/3 lb)

Fish & Gourmet The Seafood & Gourmet Specialists

MAPLE LEAF SMOKED GOUDA CHEESE (389919 – 1/12 lb) Maple Leaf Cheesemakers, Inc. (Monroe, WI) is locally farmer-owned and recently celebrated 100 years in the cheesemaking business. According to the Dairy Farmers of Wisconsin, the state does Dutch proud with cultured, buttermilk-rich gouda that’s buttery, nutty and often a bit fruity.

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Local

!

ner. n i d ch or tender n u l s t ligh s, such a y sauce. a r ct fo getable a cream e f r e pe amed ve creates r a s egg top ste t yolk d e h f Poac Serve a s. The so ragu a p s a

Recipe Inspirations

LARGE EGGS – GRADE A (380130 – 1/15 dozen)

How To Poach An Egg From The American Egg Board 1.

Heat 2 to 3 inches of water in large saucepan or deep skillet to boiling.

2.

3.

Adjust heat to keep liquid simmering gently.

Break eggs one at a time into custard cup or saucer.

4. Holding dish close to surface, slip eggs into water.

5.

Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir.

6. Lift eggs from water with slotted spoon.

7. Drain in spoon or on paper towels.

8. Trim any rough edges if desired.

9. Sprinkle with salt and pepper if desired.

10. Serve immediately.

3

4

6

10

? e r o M t n Wa

Find more information on Keto & another trendy diet – Paleo: blog.martinbros.com

dish! | martinbros.com | 9

Recipe Inspirations

LENTIL PASTA VEGETABLE SALAD 1 lb 2 cups 2 cups 1 cup 1 cup 1 cup 1 cup 1-1/2 cup

Basic American Lentil Penne (481330), prepared, cooled Broccoli Florets (360065), chopped Quartered Artichoke Hearts (601340) Capital City Tomato Medley (362155), halved Capital City Seedless Cucumber (360483), sliced, quartered Blue Cheese Crumbles (903870) Ventura Hidden Valley® Golden Italian Dressing (630400) Roasted Chickpeas (see recipe)

PREP | Toss all ingredients together except chickpeas. Garnish with the chickpeas.

YIELD | 12-16

ROASTED CHICKPEAS 2 cups 2 Tbsp 1/2 tsp 1 tsp 1 tsp 1 tsp

Bush’s Low Sodium Garbanzos (601060), rinsed, drained, dried Roland Pomace Olive Oil (620390) McCormick Ground Cayenne Pepper (472571) McCormick Garlic Salt (472361) McCormick Dark Chili Powder (472211) McCormick Ground Cumin (472291)

PREP | Preheat oven to 400°. Toss ingredients together. Pour onto a baking sheet. Roast for 10 minutes. Toss. Continue to bake for another 10 minutes. For crispier chickpeas, toss and continue to cook another 5-10 minutes.

Remove from oven. Cool. Store. Tip: If you want to keep them crispy, do not seal the container.

YIELD | 12-16

Cost $1.20 | Sell $5.99 Potential Profit $4.79

LENTIL PENNE (481330 – 2/5 lb) Packed-with-protein. 21g of protein and 6g of fiber per 100g serving. Vegan, vegetarian, gluten free and no artificial flavors, colors or preservatives.

The Power of Plant Protein Better for You. Better for the Planet.

Better for the Menu. Helps you deliver delicious meals packed with the plant protein your customers want.

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t a e r G

Spring! & t n e L for

Recipe Inspirations

LOW SODIUM GARBANZOS (601060 – 6/#10)

Garbanzo beans

are one of the oldest cultivated legume species.

Their nutty taste is an excellent flavor addition to salads and soups.

They can be served every way you can think of: cold, warm, ground, baked, fried, spiced or roasted.

They work especially well in Mediterranean, Indian and Middle Eastern cuisine.

Low sodium garbanzo beans have the same taste and feel, but with less sodium, at only 140mg per serving.

Roasting garbanzos really popular way to serve them.

is a

Check out our Roasted Chickpeas recipe!

Roasted chickpeas add a great, nutty crunch to everything from salads to entrees.

Experiment with different spices and seasoning blends to create unique Roasted Chickpeas!

Try adding this !

NEW seasoning EVERYTHING BAGEL SEASONING (475841 – 1/21 oz) FREE BOTTLE OFFER AVAILABLE! Ask your Martin Bros. representative for more information.

dish! | martinbros.com | 11

Recipe Inspirations

GREENS & GRAINS SALMON SALAD 2 oz 1/2 cup 1 each 5-7 each 3 slices 3 slices 2 oz

Taylor Farms Heritage Blend Spring Mix (360676) InHarvest Golden Jewel Blend® (461290), prepared Rushing Waters Spinach Feta Salmon Burger – 4 oz (381582), prepared Capital City Tomato Medley (362155) Tomatoes Capital City Seedless Cucumber (360483) Wholesale Lemon (376111) Ventura Classic Gourmet® Reserve Poppyseed Dressing (630220)

PREP | Build salad.

Cost $3.03 | Sell $9.99 Potential Profit $6.96

HERITAGE BLEND SPRING MIX (360676 – 4/3 lb) 50/50 Blend of Green & Red Lettuces.

Lollo Bionda, Tango Verde, Baby Green Leaf, Sweet Green Frisée, Red Batavia, Lolla Rosa, Baby Red Leaf

GOLDEN JEWEL BLEND® (461290 – 6/2 lb) A blend of pearled couscous, tri-colored orzo pasta, split baby garbanzo beans and red quinoa.

SPINACH FETA SALMON BURGER – 4 OZ (381582 – 4/9 ct) • Raw made with Wild Alaskan Salmon.

• Filled with fresh spinach and feta cheese.

• Can be grilled, pan fried or baked.

CLASSIC GOURMET® RESERVE POPPYSEED DRESSING (630220 – 2/1 gal) Perfect dressing for Spring – light and flavorful!

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Recipe Inspirations

Great for Lent & Spring! dish! | martinbros.com | 13

4 lb As needed 4 cups 4 cups 4 cups 4 cups 2 cups 1 Tbsp 1 Tbsp 32 wedges

InHarvest Ruby Wild Blend™ (461300), prepared Gold’n Plump Chicken Tenderloins (930600), prepared Roland Pomace Olive Oil (620390) Wholesale Asparagus (360050), cut into 2 in pieces Capital City Red Pepper (361251), diced Capital City Green Pepper (361261), diced Monterey Medium White Mushrooms (360930), sliced or quartered Yellow Onion (361077), large diced Wholesale Minced Garlic (391020) McCormick Grill Mates® Vegetable Seasoning (470201) Wholesale Lemon (376111)

PREP | On a griddle or in a skillet, add olive oil over medium-heat heat. Start sautéing vegetables. When vegetables start to become tender, add minced garlic and vegetable seasoning. Build plates with grain blend topped with chicken and vegetables and garnished with lemon wedges.

YIELD | 16

Cost $2.04 | Sell $8.99 Potential Profit $6.95

RUBY WILD BLEND™ (461300 – 6/2 lb) Colusari™ Red Rice, sprouted red rice, wild rice, sprouted brown rice and long-grain brown rice are combined to create a blend that is great-tasting, gluten-free, 100% whole grain and is a workhorse in the kitchen with its terrific holding ability and versatility.

GRILL MATES® VEGETABLE SEASONING (470201 – 1/20 oz) • A premium blend of spices, herbs and vegetables, including onions, tomatoes, garlic, red peppers, sun-dried tomatoes, leeks and chives.

• Naturally enhances the delicious flavor of vegetables and vegetable dishes, or sprinkle it on pizza or pasta, add it to a veggie dip or use it to season roasted potatoes.

14 | ISSUE TWO 2020 | dish!

This is a great recipe to feature on your menu as a healthy choice! The plate is full of a variety of healthy vegetables, the chicken is served unbreaded and the rice blend includes two varieties of brown rice. Brown rice may lower cholesterol, cut diabetes risk and help maintain a healthy weight.

The

2 lb

Health Tip:

a t e g ve

CHICKEN & VEGETABLES OVER GRAINS

catching color e y e d d a ! bles

Recipe Inspirations

Recipe Inspirations

dish! | martinbros.com | 15

Recipe Inspirations

Inspired By SOUTHERN FRIED CHICKEN SANDWICH WITH SRIRACHA MAYO & DEVILED EGG SALAD 4 each 1/2 cup 16 each As needed 4 each 2 cups 12 slices

Rotella’s Brioche Bun (378770) Sriracha Mayo (see recipe) Kraft Heinz Bread ‘N Butter Cucumber Chips Pickles (610140) Bix Sliced Red Onion (380710) Brakebush Chicken Fried Chicken Fillet (974800), prepared Deviled Egg Salad (see recipe) Hormel Old Smokehouse® Thick Bacon (957850), prepared, peppered (optional)

PREP | Spread Sriracha Mayo on inside of bun.

Place pickles, onion and chicken fillet on top.

Finish with Deviled Egg Salad and bacon.

YIELD | 4

SRIRACHA MAYO 1/2 cup 2 Tbsp 1 Tbsp To taste

Ventura Classic Gourmet® Select Extra Heavy Duty Mayonnaise (631390) McIlhenny Tabasco® Sriracha Sauce (562370) Lemon Juice Salt

PREP | Mix ingredients together.

YIELD | 4

DEVILED EGG SALAD 8 each 1/4 cup 1/4 tsp 2 Tbsp 2 Tbsp 1/2 tsp 1/2 tsp 1/4 tsp

Sunny Fresh Hard Cooked Peeled Eggs (975288), chopped Ventura Classic Gourmet® Select Extra Heavy Duty Mayonnaise (631390) Bix Dill (367020), minced Bix Chives (361080), minced Kraft Heinz Grey Poupon Dijon Mustard (560170) McCormick Frank’s RedHot® Original Cayenne Pepper Sauce (560770) Salt Pepper

PREP | Mix ingredients together.

YIELD | 4

CHICKEN FRIED CHICKEN FILLET (974800 – 30/5.3 oz) Filled with down-home Southern charm, with a light and crispy breading subtly seasoned with pepper.

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Recipe Inspirations

We

Bacon

Use thick-sliced bacon as a center-of-the-plate breakfast meat, a flavorful addition to sandwiches, salads, potatoes, soups and entrees and even to wrap around steaks, chops, shrimp and scallops!

The Multi Movement

At 39%, “multi-protein� sandwiches and meals make up the largest application in the grab-n-go category. Get creative with egg add-ons and grow your sales.

Source: Datassentials, 2019

Health & Wellness

FOOD FOR THOUGHT

Eat & Serve More Seafood lmon Filet

Greek Style Sa

Recipe # 17570 us s. Mpower Men from Martin Bro Filets – 3 oz 24 each Salmon il 1/2 cup Olive O oes at 1 qt Diced Tom Feta Cheese 2 cups Crumbled ced 1 each Onion, di es 1 tsp Basil Leav Olives, sliced 1-1/2 cups Black ice 3 Tbsp Lemon Ju des ° F. Brush all si 0 5 3 to en ov t Prehea king e oil. Place in ba iv ol h it w ts le fi of with tomatoes, pan(s). Sprinkle sil and olives. cheese, onion, ba on juice. Bake Drizzle with lem es. for 20-25 minut

The official recommendation for seafood consumption from both the 2015 and 2020 Dietary Guidelines for Americans and the American Heart Association is to eat fish at least twice weekly, at least 8 ounces total.

However, only 1 in 10 people follow this recommendation. The average American eats only 3.5-4.3 ounces of fish per week.

Fish are an important part of a healthy, well-balanced diet. They provide a good source of protein and vitamins and are a primary dietary

Recommendation

Eat at least 8 ounces of seafood a week.

Reality

Americans eat only about 3.5 ounces of seafood a week.

source of heart-healthy omega-3 fatty acids.

Eating more seafood can provide benefits such as lowering the risk of heart disease and decreasing the risk of depression, ADHD, Alzheimer’s disease, dementia and diabetes as well as preventing inflammation and reducing the risk of arthritis.

Here are five tips to help incorporate more seafood on your menu: 1. Offer a variety of seafood prepared in a variety of ways, such as salmon patties, shrimp stir-fry and grilled fish tacos.

2. Choose lean cooking methods to prepare seafood, such as grilling, broiling, roasting and baking.

3. Consider seafood tastings with your guests to get their input and give them the opportunity to try new things before they make it onto your menu.

4. Keep canned seafood on hand for quick and easy meals and/or for your emergency menu.

5. Top salads with fish and seafood.

For example, feature grilled scallops, shrimp and crab in place of steak or chicken on salads.

■

Christy Edwards RDN, CD Martin Bros. Wisconsin Marketing Dietitian

Grilled Salmon Sandwich Find this recipe at martinbros.com/recipes

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K-12 schools

Getting More Students To Blast Off With Breakfast National School Breakfast Week (NSBW) March 2-6, 2020

To encourage more families to take advantage of the healthy choices available for school breakfast, schools are encouraged to celebrate National School Breakfast Week – March 2-6, 2020. This year’s campaign theme is “Out of This World” to highlight how eating a nutritious breakfast helps students blast off to success in the classroom and beyond. For more information about NSBW, visit www.schoolnutrition.org.

Breakfast Ideas to Blast Off With Pancakes & Waffles ConAgra Whole Grain Mini Pancakes - .3 oz (979580 – 1/21.43 lb) ConAgra Whole Grain Pancakes – 1.2 oz (983080 – 12/12 ct) ConAgra Whole Grain Waffles – 1.4 oz (993790 – 1/144 ct) General Mills Pillsbury™ Maple Burst’n™ Mini Pancakes – 3.17 oz (998480 – 1/72 ct) General Mills Pillsbury™ Strawberry Splash™ Mini Pancakes – 3.17 oz (998490 – 1/72 ct) General Mills Pillsbury™ Maple Madness™ Mini Waffles – 2.47 oz (998518 – 1/72 ct) General Mills Pillsbury™ Blueberry Bash™ Mini Waffles – 2.47 oz (998500 – 1/72 ct) Kellogg’s Eggo® Bites® Maple Mini Pancakes – 3.03 oz (908030 – 1/72 ct) Kellogg’s Eggo® Bites® Confetti Mini Pancakes – 3.03 oz (957260 – 1/72 ct) Kellogg’s Eggo® Bites® Blueberry Mini Pancakes – 3.03 oz (928670 – 1/72 ct)

Amazing Breakfast Facts

Rich’s Whole Grain Pancake Bites - .51 oz (968320 – 1/384 ct)

Compared to those that skip breakfast, students who eat breakfast:

Pancake & Waffle Bar

• Are more alert • Score higher on standardized tests • Have better concentration and memory • Have a higher intake of key vitamins and minerals • Get more fiber, which provides them with more sustained energy and promotes gut health • Experience fewer tummy aches and thereby less nurse’s office visits

Rich’s Whole Grain Waffle Flatbread – 1.1 oz (358644 – 1/192 ct)

Create a pancake and/or waffle bar with toppings like syrups, strawberries and whipped topping!

Parfait Bar Create a parfait bar with different yogurts and toppings like fruits and granola!

ParfaitPro® Yogurt Vanilla Greek Yogurt (957430 – 3/64 oz) Vanilla Low Fat Yogurt (904760 – 6/64 oz) Strawberry Low Fat Yogurt (904750 – 6/64 oz) Blueberry Low Fat Yogurt (904398 – 6/64 oz)

• Have fewer behavior issues • Maintain a healthy weight

Renee Greiner RDN, LD Martin Bros. Menu Systems Advisor & School Specialist dish! | martinbros.com | 19

solutions source

Clean It Up 4 Tips for Easy Cleaning

Most people do not enjoy cleaning, for a variety of reasons – whether it’s because it’s messy, it takes too long, there’s not enough time or it can wait until another day.

Whatever the reason, cleaning still needs to get done in order to maintain a good work environment and a clean place for customers.

Here are four things that can be done to make cleaning easier:

1.

2.

3.

Effective Cleaning Products

Clean As You Go & When You Can – When you are working in an area and you finish what you’re doing, clean up immediately after. Don’t wait until later.

It’s easier to clean soils when they are fresh than when they have time to sit.

Additionally, if you put it off, it may become an inconvenience to other people when they need to work in that area and it’s dirty. There are also times throughout the day when things slow down. Take those times to wipe areas down, sweep the floor and tidy up.

Create a Cleaning Schedule – You can’t clean everything every day. So, create a cleaning chart that lists what needs to be cleaned, how often it needs to be cleaned, what you need to clean it and who is responsible for cleaning it. Knowing ahead of time what things are scheduled to be cleaned makes the tasks less daunting, allows everyone to set aside the time to do the tasks and ensures everyone has everything they need.

Fusion Bioenzymatic Floor Cleaner Eliminates grease build-up on floors and reduces incidences of slip-fall accidents. Deodorizes unpleasant odors. No-rinse formula. Patented enzymes continue to clean 24 hours a day.

(190168 – 1/2.5 gal)

Presoak & Pretreat – There are just some things that are tough to get clean easily. Baked-on food, heavy build-up on equipment, soil on fabric, etc. Let time and the proper product help you out. Soaking flatware or baked-on cookware in the correct solution for even 5-10 minutes, for instance, will loosen soils and make them easier to remove.

4. Use the Right Tools – Cleaners are designed to be used for different soils and

different surfaces. Using the correct product on the correct surface can make the cleaning job go easier and quicker. Make sure to always read the directions before using a product…and never mix chemicals! Using the wrong thing on the wrong surface can cause damage, and mixing chemicals can be extremely dangerous – even fatal!

I know, you were probably hoping for some secret tools or products to make cleaning a snap. Honestly, though, cleaning hasn’t changed much for hundreds of years. Yes, products and tools have been developed to be more effective and safer to use, but the human element and behavior of cleaning is as important as ever. ■

20 | ISSUE TWO 2020 | dish!

NuSheen Multi-Surface Cleaner & Polish Exceptional cleaner and polish for stainless steel, aluminum, porcelain, formica surfaces and more.

Not recommended for use on floors. Inhibits finger marking. Contains no silicone or wax.

(013708 – 6/1 qt)

Rob Fiori Martin Bros. Solutions Sales Manager

oT p 4

NEW!

Business Buzz

Spending Management Myths

Managing spending is an important part of food service success. Here are the top four myths – as well as the facts – when it comes to spending management.

MYTH

A pricing comparison is always an accurate illustration of how much money can be saved.

2

MYTH

The cost of food is the largest expense for a senior living community or restaurant.

3

MYTH

A senior living community or restaurant should have the same food budget every month.

4

MYTH

Purchasing under a Group Purchasing Organization (GPO) always offers the best pricing.

skew a price comparison to show a larger savings opportunity than may be the reality. Variables include the time of the pricing, making sure it is an apples-to-apples comparison, accuracy in case ratio/yields and pricing on catch weight items versus average weight.

s™ ipper) D o t Pota 6/4 lb

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Fact:

Food is the second-largest expense.

Labor is the largest. So, finding products that can help you save on labor costs can be an important part of your spending success.

Fact:

A food budget can vary from monthto-month based on the census or traffic and/or meals served. It is also important to note that if a location receives one delivery per week, there will be four months with five deliveries and eight months with four deliveries. If a location receives two deliveries per week, there will be eight months with nine deliveries and four months with eight deliveries. These are important factors to consider with budgeting.

Fact: Some distributors, like Martin Bros., have

affiliations that allow them to offer competitive pricing based on combined volumes. These affiliations also allow these distributors to provide a larger selection of product options. This flexibility helps you to maintain competitive costs without having to compromise quality for a better price.

Ryan Young Martin Bros. Director of Senior Living Development

SPEND MANAGEMENT TOOLKIT

New Toolkit Available

FOOD SERVICE BUDGET GLOSSARY

MENU SYSTEM COST CONTROL CHECKLIST

INSERT BUSINESS LOGO HERE

DAILY MEAL REVENUE TRACKING REPORT

Food Service Budget Terms to Know for Senior Living Date

Capital Expenditure

Fiscal Year

Funds used by a company to acquire, upgrade and maintain physical assets such as property, buildings, an industrial plant, technology, or equipment.

1 2 Example: Repairing a roof, constructing a new building, or purchasing equipment.

3 7 KEY QUESTIONS TO 12-month recordtop a business’ financial scal yeartocan be aservice budgeting for senior living communities.

4 Listedperiod belowused aretosome myths and factsresults. whenAitficomes food traditional January-December or the parameters can be defined by what is considered 5 appropriate for the business.

6

BUDGETING MYTHS & FACTS

Employee Breakfast

Employee Lunch

7 8

can be saved.accounting ledger. accuracy in case ratio/yields, and accurate pricing on catch weight23 A name of a financialmuch entrymoney in an organization’s STARTING BALANCE items.

24 This is most simply a designation of departments.

25 Example: Housekeeping, Dietary, Activities. GL Codes may have subcategories The nursing home industry is changing, that isn’t 26 (Dietary – Supplements, Equipment, Small Wares).

Food is the second largest expense for a community (labor is the The cost of food is the largest news to anyone.

Nowand more ever we to largest) suchthan an important parthave of a resident’s day. 90% of 27 expense a senior make suresold that we are beingsay fiscally responsible The difference between salesfor revenue andliving the cost of goods (COGS). family members that foodservice is among the WHO? most important28 community or restaurant. if we want to thrive in this environment in order Meeting your29 budget isn’t going to happen on its own. considerations when selecting a community.

A basic form of budgeting where the budget is prepared using acare previous period’s budgetfor years to come. to provide to our seniors Make sure you 30have the right people not only involved or actual performance as a basis with incrementalFood amounts for the new budget in a nursing home and in managing 31 is aadded top spend category the budget, but actually understanding period.

A food budget from month to month off importance of the TOTAL luckily, something that cancan bevary managed if you are basedthe of it and how0to meet your goal.

0 traffic and/or meals served. It is also important note ensure you meet your budget? doingthat theassumes rightcensus things!

- Whotohelps Example: The company prepares an community incremental budget a 3% or increase in A senior living that if a location receives one delivery per week, you havedining four director engaged? all revenues and expenses from last year’shave amounts.

- Iswill your or restaurant should the five deliveries months with -four deliveries.

Ask yourself thesemonths 7 keywith questions as youand areeight preparing Is your dining team (cooks, aides, hospitality) same food budget every month. a location receives two deliveries per week, you will have eight A list of goods sent or services provided with a statement of the sumIf due for these your budget: engaged? months with nine deliveries and four months with eight deliveries. (a bill) or record of receipt.

Invoice Menu

Net Revenue Non-Food Cost Overtime

Guest Lunch

MYTH

FACT

9 to make your budget a priority If you are just starting or aare There are several variables that can skew pricesuddenly comparison feeling to 10 challenged to achieve the one you Example: 1 full-time employee working 40 hours a week + 2 part-time employees 14 a step back and ask these Date of Invoice A price is always show a larger savings opportunity. The variables The to timetake set, it include: is helpful working 20 hours a week = 2comparison FTEs. Month an accurate illustration of how of the pricing, making sure it is an “apples to apples” questions. comparison, 15 important

1 2 3 4 5

WHAT?

Guest Evening

Resident Breakfast

Resident Lunch

Resident Evening

Total Daily Meals

Your menu system can be a tool for cost control. Use the Cost Control Checklist as a way MENUS: to assess if your menu system is working to meet your community’s budget and goals.

INSERT BUSINESS LOGO HERE

Cost Control Checklist

GENERAL INFORMATION

General Ledger (GL) Code

Gross Profit

Guest Breakfast

MONTHLY BUDGET REPORT

Costs that do not vary with resident activity levels (rent payments, property taxes).

A unit of labor measurement. One FTE for every 40 hours worked.

Incremental Budgeting

Employee Evening

Account Name: Sample Month/Year: January Days in Month: 31 Census: 52 PPD Goal: $8.50 Raw Food Budget for Month: $13,702.00 Delivery Days: Tuesday/Friday Number of Deliveries for Month: 8 Location: Average Raw Food Delivery Amount to Achieve Budget: $1,712.75

- Is your food vendor engaged?

- Is your whole team engaged?

February

Martin Bros.

Martin Bros.

Martin Bros.

June

Martin Bros.

July0

October

Activties Budget

$3,588.00 Date: 1/1/20 RAW FOOD Notes/Special Events Today:

0

Martin Bros.

Martin Bros.

$13,702.00 $1,850.00

RAW FOOD

$2,500.00

RAW FOOD

$3,500.00

0

RAW FOOD

0

12:50pmRAW FOOD J Smith 4:30pm B Simpson

$0.00

$9,352.00

Food Type

0

$20,291.43

$0.00

$5,852.00

RAW FOOD

Time RAW FOOD Recorded By

GENERAL INFORMATION

$650.00

$11,852.00

81

0

Lasagna Cheesecake

28 31

$0.00

30

$5,852.00

$0.00

31

$5,852.00

Loss Reason $0.00 30

$5,852.00 0

0

Burnt on edges Not held at proper temp

$0.00

31

$5,852.00

$0.00

31

Martin Bros.

RAW FOOD

$5,852.00

$0.00

30

Martin Bros.

RAW FOOD

$5,852.00

Martin Bros.

RAW FOOD

$5,852.00

Marketing Budget

Pack Size

True PPD

24 / 1.0 LB

$0.00

31

$0.00

30

$0.00

31

Control Food Costs

September 15 2019 to October 12 2019 Cases On Hand

Purchase Cases

**

1

1 / 5.0 LB

24 / 1.0 LB 1 / 4.0 LB

1 / 50.0 LB 1 / 5.0 LB

12 / 2.0 LB 1 / 25.0 LB 12 / 2.0 LB 1 / 66.67 OZ 6 / 5.0 LB

6 / 5.0 LB

6 / 4.0 LB

400110

CORNBREAD MIX HONEY

MUFFIN MIX VARIETY GOLD MEDAL

• • • • • •

Improves Efficiency

914190

BEEF CHICKEN FRIED STEAK

BEEF CORNED BOTTOM RND SLICED BEEF GROUND 80/20 FRESH

• • •

1

1

**

1/2

**

3/4

• • • • • •

• • • •

1/2 2

6 / 2.0 LB

1

4 3/4

2 / 5.0 LB

1 3/4

2 / 8.35 LB

1 3/4

** indicates that less than 1/4 case of this product is needed.

The ingredients used on my menu are sold in package sizes that 2 REGULAR/NAS Week 2 REGULAR/NAS FALL MENU WINTER 2019-2020 BASE MENU 1 FALL WINTER 2019-2020 BASEWeek can be stored efficiently in my storage space.IMPORTANCE M Sunday Monday OF MENU DEVELOPMENT

Week 2 REGULAR/NAS #DIV/0!

rotation.

#DIV/0!E

HORSERADISH V SAUCE E POTATO CHIPS

E HORSERADISH FRIED POTATOES V SAUCE TOMATO JUICE

CRACKERS 0.08 RANCH weight decrease supplement use.

HORSERADISH E CORNBREAD 0.08 RANCH 0.08 RANCH COLESLAW 0.08 FRIED RICE 0.16 SALAD 0.49 0.08 FRIED RICE loss and 0.16 POTATO SALAD 0.49 FRIED POTATOES 0.20POTATO COLESLAW 0.32 CORNBREAD 0.20 CRACKERS COLESLAW 0.32 0.32 CORNBREAD CROUTONS SAUCE shortages0.37ofMANDARIN qualifi ed nutrition services personnel, and tighter0.19 V CROUTONS CROUTONS 1/2 DELI SANDWICH 0.37 MANDARIN SESAME GREEN BEANS 0.22 SESAME GREEN 0.19 BAKED BEANS TOMATO JUICE 0.15BAKED 0.32 0.22 0.15 1/2 DELI SANDWICH 0.32 0.37 MANDARIN 0.32

0.20 CRACKERS FRIED POTATOES

0.08 FRIED RICE

SESAME GREEN

0.16 POTATO SALAD

0.49

0.19 BAKED BEANS

0.22

COTTAGE CHEESE 0.49 BEANS E COTTAGE POTATO CHIPS 0.15BEANS CHEESE 0.49 COTTAGE CHEESE 0.49 BEANS E POTATO LETTUCE & 0.31year, SHERBET 0.22 CHIPS frequently.

0.15 ORANGES & 0.31 ORANGES SHERBET 0.22 SHERBET 0.22 of our base menu are RASPBERRY Twice each several versions Fresh produce0.15items areROLL used ORANGES SUGARED ROLL 0.21 SUGARED 0.21 LETTUCE SUGARED 0.21 LETTUCE & budgets.

ORDERING: W/ PEARS thanROLLever0.31operational these have come to-0.36 W/ All PEARSGREENS W/ PEARS RASPBERRY 0.36 MILK TOMATO SLICE W/factors 0.34RASPBERRY 0.36 MILK TOMATO SLICE TOMATO SLICE 0.12 0.27 0.27 0.34 TOSSED GREENS W/ 0.34 COOKIE 0.12 TOSSED COOKIE 0.12 CHOICE OF 0.27 COOKIE CHEF'S 0.32MILK CHEF'S CHOICE OF 0.32 CHEF'S CHOICE OF 0.32 FRESH BAKED PEACHES FRESH BAKED 0.13 PEACHES FRESH BAKED 0.13 PEACHES DRSG BAKED APPLES 0.52 MILK DRSG available including base menu, 0.13 Chef inspired 0.27 BAKED APPLES 0.52 MILK BAKED APPLES 0.52 MILK 0.27 BREAD FRUIT inventory before ordering. our standard 0.27 BREAD 0.27 storm. Having the right tool, programs and0.27Take FRUIT FRUITgether in a perfect MILK PINEAPPLE 0.20MILK BREAD MILK 0.27 0.27 0.20 PINEAPPLE 0.20 0.27 0.27 MILK 0.27 MILK 0.27 MILK MILK CREAM SNACK ICE CREAM SNACK 0.30 ICE CREAM SNACK 0.30 upscale base menu, lower costICE plain language0.30 base menu, The purchase are used0.27inMILK theMILKrecipes onin myplace menu.

MILK 0.27 MILK exact items I0.27 MILK 0.27 the census before ordering. services to develop the menus that drive the success ofConsider MILK 0.27 MILK 0.27 MILK 0.27 and base menu featuring all2.02scratch recipes.

Estimated Total:Total: 2.29Estimated Estimated Total:Total: 1.92 Estimated Total: 2.18 Estimated 1.95 Estimated Total: 2.19 Estimated Total: 2.29 Estimated Total: Total: 1.92 Estimated Total: 2.18 Estimated Total: 2.02 Estimated Total: 1.91 Total: 1.95 Estimated Total: 2.19 Estimated 2.29 Estimated Total:organization 1.92 Estimated 2.18 Estimated 2.02 Estimated 1.91 Estimated Total: 1.95 Estimated Total:guide 2.19 Adhere to purchasing items onTotal: order asEstimated muchTotal: as possible.1.91 Estimated Total: your is Total: more important now than ever.

Estimated Day Total: Total: 5.78Estimated Estimated Day Total: Total: 5.17Estimated Estimated Day Total: Total: 5.18 Estimated Day Total: Day Total: 5.43 Estimated Day Total: 5.05 Estimated Day Total: 5.46 Menu cost analysis PerDayPatient Day refl my exact •Estimated Day Total: 5.78 Estimated Total: 5.17(PPD) Estimated Dayects Total: 5.18 Estimated Day Total: Day Day Day Estimated Day Total: 5.78 Estimated Day Total: 5.17 Estimated Day Total: 5.85 Estimated 5.18 Estimated Day Total: 5.43 5.85 Estimated Day Total: 5.05 5.43 Estimated Day Total: 5.46 5.05 Estimated Day Total: 5.85 Estimated 5.46 Ensure are redeemed.  coupons Base menus feature hundreds of new recipe and product Estimated Week Average: $5.42 2 $5.42Estimated Week Average: $5.42 Estimatedcosting.

Week Average: Utilize volume incentives andare consolidate deliveries for foodservice cost incentives as much as possible. ideaspurchase annually.

Recipes tested for quantity MPOWER MENUS 2 • I can generate my exact order with accurate item numbers. 3 Partner with your salesWe personnel determine your order, versus relying on them production. searchto for new ideas, so you don’t have to. to determine your order.

A Registered Dietitian Nutritionist menu consultant will mis-shipments and damaged items are handled appropriately and efficiently by your distributor. simplify the menu development process keeping the specific Ensure  Access a menu that is already analyzed to provide a variety I can enter census for each therapeutic diet on my menu which is your dietitian and distributor to determine if another goals of your organization in mind. Mpower MENUS online Work with of foods and flavors. Menus are audited to meet nutrition used to generate the exact order. be acceptable instead of special diet products. menu management tool is proven to enhance dining opera- product may regulations, financial targets, food production goals, along trips to the grocery store. in needed senior for living communities and improve resident and Minimizewith of cases • I can generate my exact order with number tions texture and color variety. Foods are spaced to avoid Ensure the Director of Food & Nutrition Services is aware of weekly budget goals. Monthly or family each item including thickeners, sugar free items andsatisfaction. low sodium Dietary Managers, Chefs and Registered for items to usedthemultiple times quarterlyrepeats meetingsand withallow the Administrator to be discuss budget and goalsinisthe recommended.

Dietitians give Mpower MENUS high accolades stating the items. 4 menu cycle to keep inventory down and rapidly rotated.

Designate a consistent employee to check in orders.

20 0 0 program is easy to use, extremely accurate, and allows for TOTAL Work closely with your sales representative on ways to cut cost while maintaining quality.

•

SANDWICH 0.15 1/2 DELI TOMATO JUICE

TOSSED GREENS W/ DRSG PINEAPPLE

great versatility.

Your Martin Bros. Dietitian knows the State and Federal menu and nutrition regulations and will provide the guidance needed

PRODUCED BY:

• • •

• • •

•

•

• • • • • •

• • • •

• •

• •

• • • • • • • •

• • •

1

Grocery Lists ESSENTIAL FOR COSTING ACCURACY

FOOD SPEND FACTORS

6

Martin Bros. offers the Several methods canlist bebroken used out to calculate food costs in the grocery senior living industry.

Mostwith commonly a cost per meal or by meal period PPD (per patient or resident estimated case day) is calculated.

2

quantities based on

•

It is crucial to keep a count of all meals that leave the kitchen census.

CALCULATING FOOD COSTS PPD including: (subtracting revenue through guest/employee meals)  Resident meals Turnover  Guest meals Monthly Food Purchases Amount Dietary Managers change frequently.  Employee meals Week 1 $3,025.00 Typically there is an influx in purchases when  Marketing meals or raw food costs associated with Week 2 place. $2,955.00 this takes activities and other marketing efforts

2

When comparing food costs from different communities, be sure that comparable items are served and the method of accounting for meals is the same. The calculated meal costs are only as accurate as the meal counts. Too low of a meal count, which is common, results in an artificially inflated cost per meal.

• See the following examples that showcase options to calcu-

late costs in a 60-bed community, serving 10 employee/guest meals per day, with an average of $300 per month in marketing/activity fees in a 30-day month.

1

CALCULATING FOOD COSTS PER MEAL (including employee/guest meals) Monthly Food Purchases Week 1 Week 2

• •

10

Listed below are some of the top factors that inflate food spend in Senior Living.

Meal Counts:

**

**

1/2 1/2

1 1/4

40 / 4.0 OZ 4 / 5.0 LB

BEEF ITALIAN SLICED W/ AU JUS

BEEF POT ROAST SELECT ROUND

success of all senior living organizations.

Meets Regulations

• • • •

**

**

1/2

1/2

1 1/4

6 / 5.0 LB

6 / 5.0 LB

PANCAKE MIX BUTTERMILK COMPLET 6 / 5.0 LB

Beef

910790 349194

SUPPLEMENTS/SNACKS: Supplements should not be served with meals, opt for between meals.

WINTER 2019-2020 BASE MENUsurvey.

Estimated Cost at a Glance Estimatedsupplement Cost at aFALL Glance Estimated Cost at a Glance Review consumption with a waste to meet those specificWednesday regulations usingThursday Mpower MENUS. Tuesday Friday Saturday M Sunday M Monday Sunday Tuesday Monday Wednesday Tuesday Thursday Wednesday Friday Thursday Saturday Friday Saturday Review the supplement list regularly with0.16 your dietitian and nursing staff CHOICE OF JUICE JUICE 0.16CHOICE CHOICE OF JUICE JUICE 0.16CHOICE CHOICE OF JUICE JUICE 0.16 CHOICE OF JUICE CHOICE OF JUICE 0.16 CHOICE OF JUICE 0.16 CHOICE OF JUICE 0.16 OF JUICE 0.16 CHOICE OF JUICE 0.16 CHOICE OF OF JUICE 0.16 0.16 CHOICE CHOICE OF JUICE 0.16 CHOICE OF JUICE 0.16 CHOICE OF JUICE 0.16 CHOICE OF JUICE 0.16 CHOICE OF JUICE 0.16 CHOICE OF JUICE 0.16 CHOICE OF JUICE 0.16 CHOICE OF JUICE CHOICE OF 0.16 OF 0.16 The money spent for food 0.16 and labor needed to CHOICE feed residents #DIV/0! •CHOICE and discontinue supplements that no longer benefi cialrequired to the CHOICE OF CEREAL CEREAL 0.21CHOICE OF CEREAL CEREAL 0.21 CHOICE OF CEREAL 0.21 CHOICE OF CEREAL 0.21 CHOICE OF CEREAL 0.21resident.

CHOICE OF CEREAL 0.21 CHOICE OF CEREAL 0.21 Menu does not purchase pounds of a0.21 vegetable CHOICE Enjoy access toCHOICE planned menus the menu OF CEREAL 0.21 CHOICE 0.21 CHOICE OF CEREAL 0.21 0.21 CHOICE OF CHOICE OF CEREAL 0.21 OF CEREAL 0.21 0.21 OF CEREAL 0.21 OF CEREAL 0.21require OF are CEREAL 0.21and CHOICE OF to CEREAL 0.2120 CHOICE OF me CEREAL 0.21 CHOICE CHOICE OF CEREAL 0.21 CHOICE OF CEREAL CHOICE OF CEREAL OF EGG:_____ 0.21 BACON 0.39 EGG:_____ 0.21 are SCRAMBLED EGG than one 0.20 EGG:_____ 0.21 BREAKFAST PIZZA 0.57 EGG:_____ 0.21 B EGG:_____ 0.21a SCRAMBLED BREAKFAST 0.20 EGG:_____ PIZZA EGG:_____ 0.21 0.21for BREAKFAST PIZZA that 0.57 EGG:_____ 0.21 BACON 0.21 0.39 EGG:_____ 0.39 EGG:_____ 0.21 SCRAMBLED EGG 0.20 Look residents onsuch more supplement and examine consumption. in senior living communities is signifiEGG cant0.21 percentage of 0.57 B EGG:_____ B EGG:_____ blend that I only use a quarter case in0.21 myBACON 5-week menu cycle. documentation, as diet0.28 spreadsheets and quantifi ed F SEASONED MINI 0.32MILK FRENCH TOAST / 0.25TOAST TOAST 0.10 PUMPKIN CREAM SEASONED 0.18 MILK 0.27 TOAST 0.10 #DIV/0!F MINI CINNAMON F MINI 0.10CINNAMON PUMPKIN CREAM 0.28 SEASONED 0.27 0.10 0.18 MILK 0.27 TOAST 0.32 FRENCH 0.10 CINNAMON 0.32 FRENCH TOAST / TOAST / 0.25 TOAST 0.25 TOAST 0.10 PUMPKIN CREAM 0.28 0.18 ROLLSCHEESEAcceptance SYRUP MUFFIN every organization’s and success ofEncourage thestandardized High 0.06 Nutrient Diet concept byBREAKFAST fortifying and enhancing foods to increaseMARGARINE/JELLY calories S ROLLS S ROLLS MUFFIN BREAKFAST SYRUP SYRUP MUFFIN annualS budget.

BREAKFAST MARGARINE/JELLY 0.06 CHEESE 0.06 MARGARINE/JELLY 0.06 MARGARINE/JELLY MARGARINE/JELLY 0.06 MARGARINE/JELLY 0.06 CHEESE and recipes. on the 0.27 menu small T POTATOES PICK ONE MILK MILK 0.27 MILK 0.27 MILK 0.27 POTATOES T• T MILK 0.27 POTATOES MILK Items used less 0.27 frequently 0.27 are MILK MILK available in 0.27 MILK 0.27 0.27 MILKhomemade 0.27 0.27 MILKprotein and/or utilize 0.27 MILK 0.27 MILK 0.27 MILK supplements in place of canned supplements. MILK dining programs can greatly impact the overall pic- and #DIV/0!

TOAST 0.10 TOAST 0.10 TOAST 0.10 financial package sizes.  fruit Access nutrition analysis tojuice. show the0.06 nutrient needs MARGARINE/JELLY MARGARINE/JELLY 0.06 MARGARINE/JELLY 0.06 drinks for snack time in placereports of 100% ture of the organization. As senior living organizations strug- Serve # of Portions # of Quarts # of Pounds MILK 0.27 MILK 0.27 MILK 0.27 #DIV/0! • Menu is customized accounting for my inventory storage of the population you serve1.14 are met.Total: Utilize bulk nourishments and snacks.

Estimated Total: Total: 1.18 Estimated Total: Total: 1.30 Estimated Total: 1.02 Estimated Total: Estimated 1.20 Estimated Total: 1.22 Estimated Total: 1.02 Estimated Total: 1.18 Estimated Total: Total: 1.30 Estimated Total: 1.02 Estimated Total: Total: funding 1.14 Estimated Total: Estimated Total: 1.22 Estimated Total: 1.02 Estimated 1.18 Estimated 1.30 Estimated 1.02 levels, Estimated 1.14Nutrition Estimated 1.20 Estimated Total: 1.22 Estimated Total: 1.02 gleTotal: to maintain healthy Food1.20 and ROAST TURKEY 0.87PORK ITALIAN RAGU 0.89CLASSIC OLD 0.73 OLD 1.11 SWEET 1.20 PORK CHOPS IN 1.01 CLASSIC BEEF 0.86 ROASTrestrictions.

TURKEY 0.87 ITALIAN RAGUTURKEY 0.89 OLD ROAST 0.87FASHIONED 0.73 OLD 1.11 SWEET ITALIAN RAGU 0.89BAY ONION 1.20 OLD FASHIONED 0.73 OLD CHOPS IN 1.01 BEEF 0.86 BAY 1.11 SWEET ONION 1.20FASHIONED PORK CHOPS IN 1.01BAY CLASSIC BEEF 0.86 ONION Put aSOUR “med-pass” program in place. have extensive Martin Bros.

Dietitians experience MEATLOAF SEASONED CRANBERRY SOUR with CREAM STEW #DIV/0! CRANBERRY SAUCE programs are sometimes seenCRANBERRY asSEASONED a place to cut back on quality0.24 SEASONED FISH MEATLOAF CREAM STEW FISH CRANBERRY CREAM STEW FISH CRANBERRY SAUCE 0.07SOUR BROCCOLI 0.07 BROCCOLI CRANBERRY SAUCE 0.24 MEATLOAF 0.07 BROCCOLI 0.24 GRAVY MASHED POTATOES 0.11 ROASTED POTATO 0.47 CHICKEN BISCUIT 0.25 GRAVY POTATOES 0.11 ROASTED 0.47 CHICKEN 0.11 ROASTED 0.25 POTATO 0.11GRAVY 0.47 CHICKEN BISCUIT 0.25 MASHED POTATOES GARLIC TOAST 0.13BISCUIT MASHED POTATOES 12 0.11 GARLIC TOAST POTATOES 0.13 MASHED MASHED 0.11 GARLIC 0.13 MASHED Enhance dining by offering menu customization and multiple on options to improve menu planning and development, working menus with meal0.12intake. ofTOAST food or0.05 staffi ngPOTATO toPOTATOES save an organization money.

TWISTED MAC 0.21 PARSLEY BUTTERED MEDLEY BEEF GRAVY 0.05 MEDLEY TOSSED GREENS W/ 0.34 N TWISTED MAC 0.21 BUTTERED 0.12 MAC 0.21 PARSLEY BUTTERED 0.12 TOSSED GREENS W/ BEEF N TURKEY BEEF GRAVY 0.05 MEDLEY GREENS W/ 0.34 0.34 TURKEY GRAVY 0.06PARSLEY PEAR TWISTED BLUEBERRY 0.42TOSSED TURKEY GRAVY are used 0.06 PEAR BLUEBERRY GRAVY 0.06 GRAVY PEAR BLUEBERRY 0.42 #DIV/0!ON Ingredients MASHED POTATOES multiple times0.42throughout the menu cycle.

0.11 PASTA SALAD DRSG O PASTA SALAD MASHED POTATOES SALAD POTATOES 0.19 BREAD/MARG 0.11 0.11 PASTA DRSG DRSG PEASMASHED O PEAS 0.19 BREAD/MARG PEAS 0.19 BREAD/MARG Work with your dietitian and MD to liberalize dietsCORN for those with weight loss 8 0.14 CRISP STUFFING 0.14 CRISP 600 Senior Living Accounts annually.

STUFFING STUFFING 0.14 CRISP 0.33 MAPLE ROASTED 0.15 ANGEL FOOD CAKE O CHEESY AU FOOD CAKE 0.46 CHEESY 0.33 CORN AU 0.33 MAPLE ROASTED 0.15 ANGEL CORN 0.33 MAPLE 0.15 ANGEL O O AU 0.46 FOOD ROASTED CAKE 0.33 0.46 CHEESY 0.33 0.11 SPINACH 0.27 BREAD/MARG 0.11 SPINACH 0.27 BREAD/MARG 0.11 SPINACH GLAZED CARROTS 0.19 MILK role in the 0.27 BREAD/MARG GLAZED CARROTS 0.19 MILK 0.19 MILK More than N BREAD/MARG ever now plays a bigger GRATIN orW/ needing weight prior to implementingBREAD/MARG a supplement. 0.11 CARROTS & BEETS & BEETS CARROTS & BEETS gain N GLAZED CARROTS GRATIN before, dining GRATIN W/ STRAWBERRIES 0.18 0.11 CARROTS BREAD/MARG 0.11 STRAWBERRIES 0.18 W/ STRAWBERRIES 0.18 #DIV/0!N •PIE Center of the 0.60 CHOCOLATE 0.52 CHOCOLATE 0.52 0.52 PIE 0.60 0.11 plate and inCHOCOLATE PIE other items are 0.60used several times LEMON 0.26 CHUNKY MONKEY 0.11 0.19 BREAD/MARG 0.11 PUDDING W/ 0.19 BREAD/MARG LEMON PUDDING W/ 0.26 CHUNKY LEMON PUDDING W/ 0.19 BREAD/MARG 0.26 CHUNKY MONKEY MILK 0.27 MONKEY CRUNCH MILK 0.27 MILK 0.27 CRUNCH success of an organization.

CRUNCH Effective in 0.20 Work with your speech therapist and dietitianBROWNIE to evaluate MILK TOPPING menu development 0.27OATMEAL CARAMEL TOPPING OATMEAL CARAMEL 0.20 MILK 0.27 MILK 0.27 TOPPING OATMEAL CARAMEL 0.20 BROWNIE BROWNIE CHEESECAKE CHEESECAKE the menu cycle prepared in a variety CHEESECAKE of ways to keep rotation of BENEFITS OF MENUS MILKMPOWER 0.27 BAR BAR for thickened MILK altered diets. 0.27 BAR MILK 0.27 MILK MILK 0.27 MILK #DIV/0!

0.27 need 0.27 liquids and mechanically MILK 0.27 MILK senior living communities has0.27become much0.27more vital while0.27theMILK MILK 0.27 MILK MILK 0.27 product turning over.

Use of Martin Bros.

Base Menus haveTotal: allowed Senior Living 1.87 Estimated Total: Total: 2.30Estimated Estimated Total: Total: 1.96 Estimated Total: Total: 1.98 Estimated Total:activity 2.69 Estimated 2.32 Estimated Total: Estimated Total: 2.24 Estimated Total: 2.30 Estimated Total: Total: 1.96 Estimated Total: 1.98 Estimated Total: Total: 2.69 Estimated Total: 2.32 Total: Estimated Total: 2.24 Estimated 2.30 Estimated 1.96 Estimated 1.98 Estimated 2.69 Estimated 2.32 Estimated 1.87 Estimated Total: 2.24 Serve snacks in conjunction with programs. alsoTotal:becoming more complicated.

Communities face chal- 1.87 #DIV/0! BEEF SANDWICH BEEF SANDWICH 1.24GRILLED HAM 0.35CHEDDARWURST CREAM CHEESE 0.63 RIB SANDWICH 0.93 CABBAGE & BEEF status, 0.65 GRILLED ASIAN 0.96 CHEDDARWURST 0.99 Communities toBBQ improve resident nutrition decrease 1.24items HAM BEEF 0.35 CREAM SANDWICH 1.24 times CHEESEin the menu 0.63 BBQ HAM 0.35RIB SANDWICH 0.93 CABBAGE & BEEF CREAM CHEESE 0.63 BBQ ASIAN & BEEF 0.96 RIB SANDWICH 0.65 0.93 CABBAGE 0.99 0.65 GRILLED ASIAN 0.96 CHEDDARWURST 0.99 • Large pack size are used multiple CHICKEN CHICKEN ON BUN Utilize a SOUP cost effective snack SOUP SOUP CHICKEN ON BUN SOUP CHICKEN W/ CREAMY &0.06 EGGS PICKLES & ONIONS 0.06 SOUP ON list.

BUN lenges suchPICKLES as CHICKEN increased dining and regulations, great0.41 W/ CREAMY 0.08 & EGGS 0.41 CHICKEN W/ CREAMY 0.08 & EGGS 0.41 & ONIONS 0.06 SOUP PICKLESnutrition & ONIONS 0.08 $8.08

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

ERIKA KRAMER, LNHA, Market Developer, Martin Bros.

COST CONTROL/EFFICIENCY/ REGULATORY TIPS

Follow Pre-Planned Mpower Menus.

Customize the menus based on your residents preferences.

Incorporate market trends and seasonal items.

4 Liberalize diets as able.

Replace menu changes with items of similar cost.

Examine your plate waste to determine items that are not well received and/or to determine if portions can be reduced while staying within nutritional guidelines.

Serve center of the plate portions that are 2-3 oz per serving.

Plan your menu according to your PPD and budget goal.

Ensure your purchase guide is tied to your menu.

Use convenience options wisely and take pricing into consideration.

Utilize beverage and dessert carts to cut down waste and to offer variety to promote alternatives for residents.

Cases Needed

1 / 5.0 LB 1 / 25.0 LB

COCOA (10-12% BUTTER FAT) CORN STARCH

CRUMBS GRAHAM CRACKER FLOUR H & R GOLD MEDAL HONEY PURE CLOVER SUGAR BROWN

SUGAR GRANULATED SUGAR POWDERED 10X TOPPING BUTTERSCOTCH RTU

CAKE MIX YELLOW CHEESECAKE MIX

402460

Census

31

CAKE MIX DEVILS FOOD

402140 712260 402620

Days in Month

927290

March

August

WASTE LOG BOOK Notes True Expense on Raw Food

CreditGuest Meal Balance Total Revenue

930920

April

Grocery List - FALL WINTER 20192020 BASE MENU

Item Description

BAKING POWDER BAKING SODA

BREAD CRUMBS PANKO JAPANESE

465230 460270 460170 757301 474420 474090 474280 771161

Baking Mixes

Menus are created with the assistance of a Food Registered Utilize a juice base drive instead ofresident RTU juice. health and satisfaction, andDietitian Nutrition programs in senior living communities to be nutritionally sound and improve resident nutrition status, Evaluate yourability menu to match the skilland level and capacity of census. your kitchen. potentially impacting the community’s reputation and to build maintain INSERT BUSINESS decrease weight loss, decrease supplement use/costs, and Scratch recipes versus convenience food products should be evaluated based on LOGO HERE Notes of staff, all customers andand employees in senior living kitchen layout/design resident preferences. decrease re-hospitalization which allows forDining savings inis deeply personal and touches the livesyour communities. At the heart of day to day operations, dining plays a key role in the long-term healthcare services spend.

401610

$23,229.43

May

September

Item #

Bakery, Dry 460871 461170 415090

415811

Menus are created by Registered Dietitians to meet all regulations saving me potential fines for non-compliance.

GENERAL INFORMATION

3

Senior Living

INSERT BUSINESS LOGO HERE

TRUE RAW FOOD TRACKING REPORT

Martin Bros.

December

want to ask questions about it or bring up any issues Following where the money is going will help you a Group Purchasing Organization pricing for and meeting provide you with a larger selection options. that may be obstacles a budget.

Keep this of product identify and fix problems. We want to be able to Total sales revenues in less discounts order to haveand thereturns. best pricing.

This flexibility allows you to Would maintainitcompetitive without in mind when looking at your budgets. make costs identify what you are actually spending on feeding having Budget101 to compromise quality as foraa refresher better price. sense offer amenu quick session your residents, and how much is going into other areas.

Any item purchased by dietary that is used outside of thetoresident (it might even be the first introduction on this topic for If you throw everything into one account, it really (supplements, small wares, disposables). some of your leadership team!) makes it diffi There are a variety of other factors that should be considered, likecult to figure out what is actually ruining Bottom line pricing all that-outside Whattheir is ascheduled budget and your team Any amount of time that an employee is is working shift. does your budget! the training of staff, quality of the food, using standardized menus, matters when looking at once a food understand it?and Usually overtime is given a pro-rated amount the employee has gone over the - Where offering choices to elevate the resident’s satisfaction.

Theare your dollars going? service program in senior living.

40-hour work week. All overtime should be included in labor saving analysis.

- What is and thecost path to set a budget?

- Are you using a menu that sets you up for number one reason though for high food costs is overproduction.

- What is your budget based on? success?

Meals, ppds, monthly?

- Do you budget marketing dollars?

- Is your menu costed out?

- Do you separate out supplements?

This is the first step to ensuring success!

- Do you figure in activities with food?

- Does everyone understand what a ppd is and - Are you making employee meals? how to calculate it?

- Are you generating revenue from guest meals, employee meals, or meals on wheels?

- Are you adding revenue back into your budget?

Dining satisfaction is high in my community and plays a key role in marketing my community’s positive reputation. Dining helps us build and maintain census.

2020

Purchase Description of PurchaseTotal Other Spend Debit Total Food Spend From Total Employee Meal Spend

January

November

The most important planning control tool to run aAfood service operation.

Aof presentation surprising number people find with budgets Martin Bros.’ affiliation UniProand allows us to group you with of detailed lists of food items living that are served inorabudgeting food serviceaoperation. menu also daunting task.

Even more people don’t A senior community other The senior living communities of your size. Due toWHERE? the combined provides value in terms of compliance, residentunder satisfaction and employee restaurant must purchase volumeperformance. of the group’s purchases, we can be more competitive with

SUCCESSFUL MENU DEVELOPMENT FOR Week 1 Sunday to Week 4 Saturday

A SUCCESSFUL

DINING BUDGET

Fixed Cost Full Time Equivalent (FTE)

TOP

1

Fact: There are several variables that can

4

Amount $3,025.00 $2,955.00

5

Week 3

$3,115.00

Week 4

$3,307.00

Total Food Costs

$12,402.00

• •

•

Less Marketing/Activity Raw Food Costs Total Adjusted Monthly Food Cost

$12,102.00

• •

•

Total Meals Served

5,700

($300.00)

(60) residents x (3) meals per day x (30) days + (10) employee/guest meals per day x (30) days

AVERAGE COST PER MEAL

Week 3 Week 4

3

7

Waste / Theft Over production, waste, theft, or preparing unauthorized food products.

Multiple Vendors Following Martin Bros. product mix will enable customer to fall in line with budget requirements. Bouncing around from one vendor to another or spreadsheet shopping will contribute to over spending.

$3,115.00

8

Resident Council $3,307.00

Resident complaints will$12,402.00 increase overall spend. ($300.00) An example may be over($900.00) Less Monthly Guest/Employee Meal Revenue compensating with (10) meals per day x ($3.00) per meal x (30) days convenience items.

Total Food Costs

Less Marketing/Activity Raw Food Costs

Total Adjusted Monthly Food Cost

$11,202.00

Total Resident Days in the Month GL Coding

1,800

9

(60) residents x (30) days Items purchased under the AVERAGE PPD(GL) $6.22 wrong GeneralCOST Ledger Code, purchase Total adjusted monthly food cost ÷ Total resident days in the month order or subcategory mayNote: makeInyour foodbreakdown of daily food costs, the main a typical spend look inflated. meal, whether dinner or lunch, accounts for half of the daily

Oftentimes, purchasing products from Martin Bros., while using your own menus or menus from a third party, will push the budget.

Product Consciousness Work with your distributor to ensure your ordering items with the best quality, yields and value.

Labor Due to lack of employee retention or unskilled labor, operators are forced into purchasing convenience items which may cost more.

10

food costs. As for the other half, breakfast accounts for one-

third and the other meal for two-thirds.

Menu

Poor Allocation of Resources Simply not paying attention or checking inventory prior to ordering.

PRODUCED BY:

$2.12

Total adjusted monthly food cost ÷ Total meals served

Julie Halfpop, Director of Nutrition Services, Martin Bros.

brought to you by:

This toolkit was created to provide education on one of the most important aspects of managing a business. Gain immediate access to multiple resources that will help your team better understand spend management and how to use it to be successful. Areas of focus include: Financial Foundation, Menu Management, Tracking, Analyzing and Correcting.

Ask your Martin Bros. Representative for more information or go to info.martinbros.com/spendmanagementtoolkit

dish! | martinbros.com | 21

EVENTS, EDUCATION & More WEBINARS Trendwatch: Focusing on Foods & Flavors

Mar

11

Our Culinary Team is always on the watch for trending foods and flavors across all business segments. Join us to discover what Chef Scott will be centering his dishes around over the next year.

Presenters: Chef Scott Fadden, Martin Bros.

Christine Link, RDN, LD, Martin Bros.

Audience: Everyone

EVENTS Feb

18

THINGS

Feb

to

DO

Register for training

19

Gain ideas and insights Put into practice!

February Flavor of the Month Strawberry Cheesecake (990900 – 1/3 gal)

Cheesecake ice cream with sweet strawberry swirls and crunchy graham pieces.

Dietary Manager Training: Setting Yourself Up for Success Gain ideas and insights to inspire you and your team in the workplace. Five CEU hours available. Topics include: • Regulations Update & Review • All About Budgets • Managing YOU & Managing Others • Chef Demonstration & Discussion

February 18: Jefferson City, MO February 19: Kansas City, MO 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.

22 | ISSUE ONE 2020 | dish!

Find this recipe at martinbros.com/recipes!

Ask your Martin Bros. representative how you can get these exclusive table tents!