40 minute read
Serve immediately
from Dish! - 2020 Issue 2
by Martin Bros.
Great for Lent & Spring!
CHICKEN & VEGETABLES OVER GRAINS
2 lb InHarvest Ruby Wild Blend™ (461300), prepared 4 lb Gold’n Plump Chicken Tenderloins (930600), prepared As needed Roland Pomace Olive Oil (620390) 4 cups Wholesale Asparagus (360050), cut into 2 in pieces 4 cups Capital City Red Pepper (361251), diced 4 cups Capital City Green Pepper (361261), diced 4 cups Monterey Medium White Mushrooms (360930), sliced or quartered 2 cups Yellow Onion (361077), large diced 1 Tbsp Wholesale Minced Garlic (391020) 1 Tbsp McCormick Grill Mates® Vegetable Seasoning (470201) 32 wedges 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.
Health Tip: 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.
T h e v e g e t a b l e s a d d e y e - c a t c h i n g c o l o r ! T h e v e g e t a b l e s a d d e y e - c a t c h i n g c o l o r !
Inspired By
SOUTHERN FRIED CHICKEN SANDWICH WITH SRIRACHA MAYO & DEVILED EGG SALAD 4 each Rotella’s Brioche Bun (378770) 1/2 cup Sriracha Mayo (see recipe) 16 each Kraft Heinz Bread ‘N Butter Cucumber Chips Pickles (610140) As needed Bix Sliced Red Onion (380710) 4 each Brakebush Chicken Fried Chicken Fillet (974800), prepared 2 cups Deviled Egg Salad (see recipe) 12 slices 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 Ventura Classic Gourmet® Select Extra Heavy Duty Mayonnaise (631390) 2 Tbsp McIlhenny Tabasco® Sriracha Sauce (562370) 1 Tbsp Lemon Juice To taste Salt PREP | Mix ingredients together. YIELD | 4
DEVILED EGG SALAD
8 each Sunny Fresh Hard Cooked Peeled Eggs (975288), chopped 1/4 cup Ventura Classic Gourmet® Select Extra Heavy Duty Mayonnaise (631390) 1/4 tsp Bix Dill (367020), minced 2 Tbsp Bix Chives (361080), minced 2 Tbsp Kraft Heinz Grey Poupon Dijon Mustard (560170) 1/2 tsp McCormick Frank’s RedHot® Original Cayenne Pepper Sauce (560770) 1/2 tsp Salt 1/4 tsp 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.
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
FOOD FOR THOUGHT
Eat & Serve More Seafood
Greek Style Salmon Filet Recipe # 17570 from Martin Bros. Mpower Menus 24 each Salmon Filets – 3 oz 1/2 cup Olive Oil 1 qt Diced Tomatoes 2 cups Crumbled Feta Cheese 1 each Onion, diced 1 tsp Basil Leaves 1-1/2 cups Black Olives, sliced 3 Tbsp Lemon Juice Preheat oven to 350° F. Brush all sides of filets with olive oil. Place in baking pan(s). Sprinkle with tomatoes, cheese, onion, basil and olives. Drizzle with lemon juice. Bake for 20-25 minutes.
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
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
National School Breakfast Week (NSBW) March 2-6, 2020 Getting More Students To Blast Off With Breakfast K-12 schools
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.
Amazing Breakfast Facts Compared to those that skip breakfast, students who eat breakfast: • 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 • Have fewer behavior issues • Maintain a healthy weight
Breakfast Ideas to Blast Off With
Pancakes & Waffles
Pancake & Waffle Bar 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)
Renee Greiner RDN, LD Martin Bros. Menu Systems Advisor & School Specialist
4 Tips for Easy Cleaning Clean It Up solutions source
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. 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. 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. 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. 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. ■ Effective Cleaning 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)
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
Business Buzz 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. 1 Fact: There are several variables that can 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. MYTH A pricing comparison is always an accurate illustration of how much money can be saved. Top 4 Spending Management Myths
4MYTH Purchasing under a Group Purchasing Organization (GPO) always offers the best pricing.
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
Waffled Hash Brown (969730 – 1/10.16 lb) A unique twist on Belgian-style waffles made from real shredded potatoes. Fry or Bake. Potato Dippers™ (969310 – 6/4 lb) Perfect for flavorful dipping, dunking and scooping… or simply serve as a side. Fry or Bake.
SPEND MANAGEMENT TOOLKIT New Toolkit Available
Control Improves Meets Food Costs Effi ciency Regulations MENUS: Follow Pre-Planned Mpower Menus. • • • Customize the menus based on your residents preferences. • • • Incorporate market trends and seasonal items. • 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. • • • Utilize a juice base instead of RTU juice. • Evaluate your menu to match the skill level and capacity of your kitchen. • • Scratch recipes versus convenience food products should be evaluated based on your staff, kitchen layout/design and resident preferences. SUPPLEMENTS/SNACKS: Supplements should not be served with meals, opt for between meals. • • Review supplement consumption with a waste survey. • • Review the supplement list regularly with your dietitian and nursing staff • • and discontinue supplements that are no longer benefi cial to the resident. Look for residents that are on more than one supplement and examine consumption. Encourage the High Nutrient Diet concept by fortifying and enhancing foods to increase calories • • and protein and/or utilize homemade supplements in place of canned supplements. Serve fruit drinks for snack time in place of 100% juice. • Utilize bulk nourishments and snacks. • Put a “med-pass” program in place. • • Enhance dining by offering menu customization and multiple options to improve meal intake. • • • Work with your dietitian and MD to liberalize diets for those with weight loss • • or needing weight gain prior to implementing a supplement. Work with your speech therapist and dietitian to evaluate • • the need for thickened liquids and mechanically altered diets. Serve snacks in conjunction with activity programs. • • Utilize a cost effective snack list. • • ORDERING: Take inventory before ordering. • • Consider the census before ordering. • • Adhere to purchasing items on order guide as much as possible. • • Ensure coupons are redeemed. • Utilize volume purchase incentives and consolidate deliveries for cost incentives as much as possible. • Partner with your sales personnel to determine your order, versus relying on them to determine your order. • Ensure mis-shipments and damaged items are handled appropriately and effi ciently by your distributor. • • Work with your dietitian and distributor to determine if another • • product may be acceptable instead of special diet products. Minimize trips to the grocery store. • • Ensure the Director of Food & Nutrition Services is aware of weekly budget goals. Monthly or • quarterly meetings with the Administrator to discuss the budget and goals is recommended. Designate a consistent employee to check in orders. • • Work closely with your sales representative on ways to cut cost while maintaining quality. • COST CONTROL/EFFICIENCY/ REGULATORY TIPS
2 1 It is crucial to keep a count of all meals that leave the kitchen including: Resident meals Guest meals Employee meals Marketing meals or raw food costs associated with activities and other marketing efforts 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 artifi cially infl ated cost per meal. See the following examples that showcase options to calculate 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. CALCULATING FOOD COSTS PER MEAL (including employee/guest meals) CALCULATING FOOD COSTS PPD (subtracting revenue through guest/employee meals) Note: In a typical breakdown of daily food costs, the main meal, whether dinner or lunch, accounts for half of the daily food costs. As for the other half, breakfast accounts for onethird and the other meal for two-thirds. Meal Counts: ESSENTIAL FOR COSTING ACCURACY Several methods can be used to calculate food costs in the senior living industry. Most commonly a cost per meal or PPD (per patient or resident day) is calculated. Julie Halfpop, Director of Nutrition Services, Martin Bros. Monthly Food Purchases Amount Week 1 $3,025.00 Week 2 $2,955.00 Week 3 $3,115.00 Week 4 $3,307.00 Total Food Costs $12,402.00 Less Marketing/Activity Raw Food Costs ($300.00) Total Adjusted Monthly Food Cost $12,102.00 Total Meals Served 5,700 (60) residents x (3) meals per day x (30) days + (10) employee/guest meals per day x (30) days AVERAGE COST PER MEAL $2.12 Total adjusted monthly food cost ÷ Total meals served Monthly Food Purchases Amount Week 1 $3,025.00 Week 2 $2,955.00 Week 3 $3,115.00 Week 4 $3,307.00 Total Food Costs $12,402.00 Less Marketing/Activity Raw Food Costs ($300.00) Less Monthly Guest/Employee Meal Revenue ($900.00) (10) meals per day x ($3.00) per meal x (30) days Total Adjusted Monthly Food Cost $11,202.00 Total Resident Days in the Month 1,800 (60) residents x (30) days AVERAGE COST PPD $6.22 Total adjusted monthly food cost ÷ Total resident days in the month PRODUCED BY: Date Employee Breakfast Employee Lunch Employee Evening Guest Breakfast Guest Lunch Guest Evening Resident Breakfast Resident Lunch Resident Evening Total Daily Meals 1 2 3 4 5 6 7 8 9 10 14 15 23 24 25 26 27 28 29 30 31 TOTAL 0 0 0 0 0 0 0 0 0 0 DAILY MEAL REVENUE TRACKING REPORT INSERTBUSINESS LOGO HERE January Date of Invoice Purchase From Debit Credit Balance Notes STARTING BALANCE $13,702.00 Martin Bros. $1,850.00 $11,852.00 Martin Bros. $2,500.00 $9,352.00 Martin Bros. $3,500.00 $5,852.00 Martin Bros. $5,852.00 Martin Bros. $5,852.00 Martin Bros. $5,852.00 Martin Bros. $5,852.00 Martin Bros. $5,852.00 Martin Bros. $5,852.00 Martin Bros. $5,852.00 MONTHLY BUDGET REPORT GENERAL INFORMATION Account Name: Sample Month/Year: 2020 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 Average Raw Food Delivery Amount to Achieve Budget: $1,712.75
Description of Purchase RAW FOOD RAW FOOD RAW FOOD RAW FOOD RAW FOOD RAW FOOD RAW FOOD RAW FOOD RAW FOOD RAW FOOD INSERTBUSINESS LOGO HERE Month Total Food Spend Total Employee Meal Spend Total Other Spend Total Guest Meal Revenue True Expense on Raw Food Days in Month Census True PPD Notes January $23,229.43 $3,588.00 $650.00 $20,291.43 31 81 $8.08 February $0.00 28 #DIV/0! March $0.00 31 #DIV/0! April $0.00 30 #DIV/0! May $0.00 31 #DIV/0! June $0.00 30 #DIV/0! July $0.00 31 #DIV/0! August $0.00 31 #DIV/0! September $0.00 30 #DIV/0! October $0.00 31 #DIV/0! November $0.00 30 #DIV/0! December $0.00 31 #DIV/0! Activties Budget Marketing Budget TRUE RAW FOOD TRACKING REPORT GENERAL INFORMATION Location: INSERTBUSINESS LOGO HERE Time Recorded By Food Type Loss Reason # of Portions # of Quarts # of Pounds 12:50pm J Smith Lasagna Burnt on edges 12 4:30pm B Simpson Cheesecake Not held at proper temp 8 20 0 0 PICK ONE TOTAL WASTE LOG BOOK GENERAL INFORMATION Date: 1/1/20 Notes/Special Events Today: INSERTBUSINESS LOGO HERE Capital Expenditure Funds used by a company to acquire, upgrade and maintain physical assets such as property, buildings, an industrial plant, technology, or equipment. Example: Repairing a roof, constructing a new building, or purchasing equipment. Fiscal Year 12-month period used to record a business’ fi nancial results. A fi scal year can be a traditional January-December or the parameters can be defi ned by what is considered appropriate for the business. Fixed Cost Costs that do not vary with resident activity levels (rent payments, property taxes). Full Time Equivalent (FTE) A unit of labor measurement. One FTE for every 40 hours worked. Example: 1 full-time employee working 40 hours a week + 2 part-time employees working 20 hours a week = 2 FTEs. General Ledger (GL) Code A name of a fi nancial entry in an organization’s accounting ledger. This is most simply a designation of departments. Example: Housekeeping, Dietary, Activities. GL Codes may have subcategories (Dietary – Supplements, Equipment, Small Wares). Gross Profi t The difference between sales revenue and the cost of goods sold (COGS). Incremental Budgeting A basic form of budgeting where the budget is prepared using a previous period’s budget or actual performance as a basis with incremental amounts added for the new budget period. Example: The company prepares an incremental budget that assumes a 3% increase in all revenues and expenses from last year’s amounts. Invoice A list of goods sent or services provided with a statement of the sum due for these (a bill) or record of receipt. Menu The most important planning control tool to run a food service operation. A presentation of detailed lists of food items that are served in a food service operation. The menu also provides value in terms of compliance, resident satisfaction and employee performance. Net Revenue Total sales revenues less discounts and returns. Non-Food Cost Any item purchased by dietary that is used outside of the resident menu (supplements, small wares, disposables). Overtime Any amount of time that an employee is working outside their scheduled shift. Usually overtime is given a pro-rated amount once the employee has gone over the 40-hour work week. All overtime should be included in labor and cost saving analysis. Food Service Budget Terms to Know for Senior Living FOOD SERVICE BUDGET GLOSSARY MYTH FACT A price comparison is always an accurate illustration of how much money can be saved. There are several variables that can skew a price comparison to show a larger savings opportunity. The variables include: The time of the pricing, making sure it is an “apples to apples” comparison, accuracy in case ratio/yields, and accurate pricing on catch weight items. The cost of food is the largest expense for a senior living community or restaurant. Food is the second largest expense for a community (labor is the largest) and such an important part of a resident’s day. 90% of family members say that foodservice is among the most important considerations when selecting a community. A senior living community or restaurant should have the same food budget every month. A food budget can vary from month to month based off of the census or traffi c and/or meals served. It is also important to note that if a location receives one delivery per week, you will have four months with fi ve deliveries and eight months with four deliveries. If a location receives two deliveries per week, you will have eight months with nine deliveries and four months with eight deliveries. A senior living community or restaurant must purchase under a Group Purchasing Organization in order to have the best pricing. Martin Bros.’ affi liation with UniPro allows us to group you with other senior living communities of your size. Due to the combined volume of the group’s purchases, we can be more competitive with pricing and provide you with a larger selection of product options. This fl exibility allows you to maintain competitive costs without having to compromise quality for a better price. Bottom line pricing is all that matters when looking at a food service program in senior living. There are a variety of other factors that should be considered, like the training of staff, quality of the food, using standardized menus, and offering choices to elevate the resident’s satisfaction. The number one reason though for high food costs is overproduction. BUDGETING MYTHS & FACTS Listed below are some top myths and facts when it comes to food service budgeting for senior living communities. 1 2 3 4 5
brought to you by: The nursing home industry is changing, that isn’t news to anyone. Now more than ever we have to make sure that we are being fi scally responsible if we want to thrive in this environment in order to provide care to our seniors for years to come. Food is a top spend category in a nursing home and luckily, something that can be managed if you are doing the right things! Ask yourself these 7 key questions as you are preparing your budget: WHAT? A surprising number of people nd budgets and budgeting a daunting task. Even more people don’t want to ask questions about it or bring up any issues that may be obstacles for meeting a budget. Keep this in mind when looking at your budgets. Would it make sense to o er a quick Budget101 session as a refresher (it might even be the rst introduction on this topic for some of your leadership team!) - What is a budget and does your team understand it? - What is the path to set a budget? - What is your budget based on? Meals, ppds, monthly? - Is your menu costed out? This is the fi rst step to ensuring success! - Does everyone understand what a ppd is and how to calculate it? WHO? Meeting your budget isn’t going to happen on its own. Make sure you have the right people not only involved in managing the budget, but actually understanding the importance of it and how to meet your goal. - Who helps ensure you meet your budget? - Is your dining director engaged? - Is your dining team (cooks, aides, hospitality) engaged? - Is your food vendor engaged? - Is your whole team engaged? WHERE? Following where the money is going will help you identify and x problems. We want to be able to identify what you are actually spending on feeding your residents, and how much is going into other areas. If you throw everything into one account, it really makes it di cult to gure out what is actually ruining your budget! - Where are your dollars going? - Are you using a menu that sets you up for success? - Do you budget marketing dollars? - Do you separate out supplements? - Do you fi gure in activities with food? - Are you making employee meals? - Are you generating revenue from guest meals, employee meals, or meals on wheels? - Are you adding revenue back into your budget? DINING BUDGET 7 KEY QUESTIONS TO A SUCCESSFUL
If you are just starting to make your budget a priority or are suddenly feeling challenged to achieve the one you set, it is helpful to take a step back and ask these important questions. ERIKA KRAMER, LNHA, Market Developer, Martin Bros. Your menu system can be a tool for cost control. Use the Cost Control Checklist as a way to assess if your menu system is working to meet your community’s budget and goals. MENU SYSTEM COST CONTROL CHECKLIST 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. Menus are created by Registered Dietitians to meet all regulations saving me potential fi nes for non-compliance. Menus are created with the assistance of a Registered Dietitian to be nutritionally sound and improve resident nutrition status, decrease weight loss, decrease supplement use/costs, and decrease re-hospitalization which allows for savings in healthcare services spend. The ingredients used on my menu are sold in package sizes that can be stored effi ciently in my storage space. 1 • Menu does not require me to purchase 20 pounds of a vegetable blend that I only use a quarter case in my 5-week menu cycle. • Items used less frequently on the menu are available in small package sizes. • Menu is customized accounting for my inventory storage restrictions. Ingredients are used multiple times throughout the menu cycle. • Center of the plate and other items are used several times in the menu cycle prepared in a variety of ways to keep rotation of product turning over. • Large pack size items are used multiple times in the menu rotation. • Fresh produce items are used frequently. The exact items I purchase are used in the recipes on my menu. • Menu cost analysis Per Patient Day (PPD) refl ects my exact costing. 2 • I can generate my exact order with accurate item numbers. 3 I can enter census for each therapeutic diet on my menu which is used to generate the exact order. • I can generate my exact order with number of cases needed for each item including thickeners, sugar free items and low sodium items. 4 Week 1 Sunday to Week 4 Saturday Grocery List - FALL WINTER 2019- 2020 BASE MENU September 15 2019 to October 12 2019 Item # Item Description Pack Size Cases Needed Cases On Hand Purchase Cases Bakery, Dry 460871 BAKING POWDER 1 / 5.0 LB ** 461170 BAKING SODA 24 / 1.0 LB ** 415090 BREAD CRUMBS PANKO JAPANESE 1 / 25.0 LB ** 465230 COCOA (10-12% BUTTER FAT) 1 / 5.0 LB ** 460270 CORN STARCH 24 / 1.0 LB ** 415811 CRUMBS GRAHAM CRACKER 1 / 4.0 LB 1/2 460170 FLOUR H & R GOLD MEDAL 1 / 50.0 LB 1/2 757301 HONEY PURE CLOVER 1 / 5.0 LB 1/2 474420 SUGAR BROWN 12 / 2.0 LB 1 1/4 474090 SUGAR GRANULATED 1 / 25.0 LB 1/2 474280 SUGAR POWDERED 10X 12 / 2.0 LB 1 771161 TOPPING BUTTERSCOTCH RTU 1 / 66.67 OZ 1 Baking Mixes 401610 CAKE MIX DEVILS FOOD 6 / 5.0 LB ** 402140 CAKE MIX YELLOW 6 / 5.0 LB 1 1/4 712260 CHEESECAKE MIX 6 / 4.0 LB 1/2 402460 CORNBREAD MIX HONEY 6 / 5.0 LB ** 402620 MUFFIN MIX VARIETY GOLD MEDAL 6 / 5.0 LB 3/4 400110 PANCAKE MIX BUTTERMILK COMPLET 6 / 5.0 LB 1/2 Beef 914190 BEEF CHICKEN FRIED STEAK 40 / 4.0 OZ 2 927290 BEEF CORNED BOTTOM RND SLICED 6 / 2.0 LB 1 930920 BEEF GROUND 80/20 FRESH 4 / 5.0 LB 4 3/4 910790 BEEF ITALIAN SLICED W/ AU JUS 2 / 5.0 LB 1 3/4 349194 BEEF POT ROAST SELECT ROUND 2 / 8.35 LB 1 3/4 ** indicates that less than 1/4 case of this product is needed. 1 4 3
Week 2 REGULAR/NAS FALL WINTER 2019-2020 BASE MENU Estimated Cost at a Glance M Sunday Monday Tuesday Wednesday Thursday Friday Saturday B F S T CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 EGG:_____ 0.21 MINI CINNAMON ROLLS 0.32 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 BACON 0.39 FRENCH TOAST / SYRUP 0.25 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 EGG:_____ 0.21 TOAST 0.10 MARGARINE/JELLY 0.06 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 SCRAMBLED EGG 0.20 PUMPKIN CREAM CHEESE MUFFIN 0.28 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 EGG:_____ 0.21 SEASONED BREAKFAST POTATOES 0.18 TOAST 0.10 MARGARINE/JELLY 0.06 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 BREAKFAST PIZZA 0.57 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 EGG:_____ 0.21 TOAST 0.10 MARGARINE/JELLY 0.06 MILK 0.27 Estimated Total: 1.18 Estimated Total: 1.30 Estimated Total: 1.02 Estimated Total: 1.14 Estimated Total: 1.20 Estimated Total: 1.22 Estimated Total: 1.02 N O O N ROAST TURKEY 0.87 CRANBERRY SAUCE 0.07 MASHED POTATOES 0.11 TURKEY GRAVY 0.06 STUFFING 0.14 GLAZED CARROTS 0.19 PIE 0.60 MILK 0.27 ITALIAN RAGU 0.89 BROCCOLI 0.24 GARLIC TOAST 0.13 PEAR BLUEBERRY CRISP 0.42 MILK 0.27 OLD FASHIONED MEATLOAF 0.73 MASHED POTATOES 0.11 BEEF GRAVY 0.05 PEAS 0.19 BREAD/MARG 0.11 CHOCOLATE CRUNCH CHEESECAKE 0.52 MILK 0.27 OLD BAY SEASONED FISH 1.11 ROASTED POTATO MEDLEY 0.47 BREAD/MARG 0.11 SPINACH AU GRATIN 0.46 LEMON PUDDING W/ TOPPING 0.26 MILK 0.27 SWEET ONION CRANBERRY CHICKEN 1.20 TWISTED MAC PASTA SALAD 0.21 CHEESY CORN 0.33 BREAD/MARG 0.11 CHUNKY MONKEY BROWNIE 0.19 MILK 0.27 PORK CHOPS IN SOUR CREAM GRAVY 1.01 PARSLEY BUTTERED MASHED POTATOES 0.12 MAPLE ROASTED CARROTS & BEETS 0.15 BREAD/MARG 0.11 OATMEAL CARAMEL BAR 0.20 MILK 0.27 CLASSIC BEEF STEW 0.86 BISCUIT 0.25 TOSSED GREENS W/ DRSG 0.34 ANGEL FOOD CAKE 0.33 W/ STRAWBERRIES 0.18 MILK 0.27 Estimated Total: 2.30 Estimated Total: 1.96 Estimated Total: 1.98 Estimated Total: 2.69 Estimated Total: 2.32 Estimated Total: 1.87 Estimated Total: 2.24 E V E BEEF SANDWICH 1.24 W/ CREAMY HORSERADISH SAUCE 0.08 POTATO CHIPS 0.15 TOSSED GREENS W/ DRSG 0.34 PINEAPPLE 0.20 MILK 0.27 HAM 0.35 & EGGS 0.41 FRIED POTATOES 0.20 TOMATO JUICE 0.15 SUGARED ROLL 0.21 CHEF'S CHOICE OF FRUIT 0.32 MILK 0.27 CREAM CHEESE CHICKEN SOUP 0.63 CRACKERS 0.08 1/2 DELI SANDWICH 0.37 LETTUCE & TOMATO SLICE 0.31 BAKED APPLES 0.52 MILK 0.27 BBQ RIB SANDWICH 0.93 PICKLES & ONIONS 0.06 RANCH COLESLAW 0.32 MANDARIN ORANGES 0.32 COOKIE 0.12 MILK 0.27 CABBAGE & BEEF SOUP 0.65 CORNBREAD CROUTONS 0.08 COTTAGE CHEESE W/ PEARS 0.49 FRESH BAKED BREAD 0.13 ICE CREAM SNACK 0.30 MILK 0.27 GRILLED ASIAN CHICKEN 0.96 FRIED RICE 0.16 SESAME GREEN BEANS 0.19 RASPBERRY PEACHES 0.36 MILK 0.27 CHEDDARWURST ON BUN 0.99 POTATO SALAD 0.49 BAKED BEANS 0.22 SHERBET 0.22 MILK 0.27 Estimated Total: 2.29 Estimated Total: 1.92 Estimated Total: 2.18 Estimated Total: 2.02 Estimated Total: 1.91 Estimated Total: 1.95 Estimated Total: 2.19 Estimated Day Total: 5.78 Estimated Day Total: 5.17 Estimated Day Total: 5.18 Estimated Day Total: 5.85 Estimated Day Total: 5.43 Estimated Day Total: 5.05 Estimated Day Total: 5.46 Estimated Week Average: $5.42 2 Cost Control Checklist
Week 2 REGULAR/NAS FALL WINTER 2019-2020 BASE MENU Estimated Cost at a Glance M Sunday Monday Tuesday Wednesday Thursday Friday Saturday B F S T CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 EGG:_____ 0.21 MINI CINNAMON ROLLS 0.32 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 BACON 0.39 FRENCH TOAST / SYRUP 0.25 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 EGG:_____ 0.21 TOAST 0.10 MARGARINE/JELLY 0.06 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 SCRAMBLED EGG 0.20 PUMPKIN CREAM CHEESE MUFFIN 0.28 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 EGG:_____ 0.21 SEASONED BREAKFAST POTATOES 0.18 TOAST 0.10 MARGARINE/JELLY 0.06 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 BREAKFAST PIZZA 0.57 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 EGG:_____ 0.21 TOAST 0.10 MARGARINE/JELLY 0.06 MILK 0.27 Estimated Total: 1.18 Estimated Total: 1.30 Estimated Total: 1.02 Estimated Total: 1.14 Estimated Total: 1.20 Estimated Total: 1.22 Estimated Total: 1.02 N O O N ROAST TURKEY 0.87 CRANBERRY SAUCE 0.07 MASHED POTATOES 0.11 TURKEY GRAVY 0.06 STUFFING 0.14 GLAZED CARROTS 0.19 PIE 0.60 MILK 0.27 ITALIAN RAGU 0.89 BROCCOLI 0.24 GARLIC TOAST 0.13 PEAR BLUEBERRY CRISP 0.42 MILK 0.27 OLD FASHIONED MEATLOAF 0.73 MASHED POTATOES 0.11 BEEF GRAVY 0.05 PEAS 0.19 BREAD/MARG 0.11 CHOCOLATE CRUNCH CHEESECAKE 0.52 MILK 0.27 OLD BAY SEASONED FISH 1.11 ROASTED POTATO MEDLEY 0.47 BREAD/MARG 0.11 SPINACH AU GRATIN 0.46 LEMON PUDDING W/ TOPPING 0.26 MILK 0.27 SWEET ONION CRANBERRY CHICKEN 1.20 TWISTED MAC PASTA SALAD 0.21 CHEESY CORN 0.33 BREAD/MARG 0.11 CHUNKY MONKEY BROWNIE 0.19 MILK 0.27 PORK CHOPS IN SOUR CREAM GRAVY 1.01 PARSLEY BUTTERED MASHED POTATOES 0.12 MAPLE ROASTED CARROTS & BEETS 0.15 BREAD/MARG 0.11 OATMEAL CARAMEL BAR 0.20 MILK 0.27 CLASSIC BEEF STEW 0.86 BISCUIT 0.25 TOSSED GREENS W/ DRSG 0.34 ANGEL FOOD CAKE 0.33 W/ STRAWBERRIES 0.18 MILK 0.27 Estimated Total: 2.30 Estimated Total: 1.96 Estimated Total: 1.98 Estimated Total: 2.69 Estimated Total: 2.32 Estimated Total: 1.87 Estimated Total: 2.24 E V E BEEF SANDWICH 1.24 W/ CREAMY HORSERADISH SAUCE 0.08 POTATO CHIPS 0.15 TOSSED GREENS W/ DRSG 0.34 PINEAPPLE 0.20 MILK 0.27 HAM 0.35 & EGGS 0.41 FRIED POTATOES 0.20 TOMATO JUICE 0.15 SUGARED ROLL 0.21 CHEF'S CHOICE OF FRUIT 0.32 MILK 0.27 CREAM CHEESE CHICKEN SOUP 0.63 CRACKERS 0.08 1/2 DELI SANDWICH 0.37 LETTUCE & TOMATO SLICE 0.31 BAKED APPLES 0.52 MILK 0.27 BBQ RIB SANDWICH 0.93 PICKLES & ONIONS 0.06 RANCH COLESLAW 0.32 MANDARIN ORANGES 0.32 COOKIE 0.12 MILK 0.27 CABBAGE & BEEF SOUP 0.65 CORNBREAD CROUTONS 0.08 COTTAGE CHEESE W/ PEARS 0.49 FRESH BAKED BREAD 0.13 ICE CREAM SNACK 0.30 MILK 0.27 GRILLED ASIAN CHICKEN 0.96 FRIED RICE 0.16 SESAME GREEN BEANS 0.19 RASPBERRY PEACHES 0.36 MILK 0.27 CHEDDARWURST ON BUN 0.99 POTATO SALAD 0.49 BAKED BEANS 0.22 SHERBET 0.22 MILK 0.27 Estimated Total: 2.29 Estimated Total: 1.92 Estimated Total: 2.18 Estimated Total: 2.02 Estimated Total: 1.91 Estimated Total: 1.95 Estimated Total: 2.19 Estimated Day Total: 5.78 Estimated Day Total: 5.17 Estimated Day Total: 5.18 Estimated Day Total: 5.85 Estimated Day Total: 5.43 Estimated Day Total: 5.05 Estimated Day Total: 5.46 Estimated Week Average: $5.42 Week 2 REGULAR/NAS FALL WINTER 2019-2020 BASE MENU Estimated Cost at a Glance M Sunday Monday Tuesday Wednesday Thursday Friday Saturday B F S T CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 EGG:_____ 0.21 MINI CINNAMON ROLLS 0.32 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 BACON 0.39 FRENCH TOAST / SYRUP 0.25 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 EGG:_____ 0.21 TOAST 0.10 MARGARINE/JELLY 0.06 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 SCRAMBLED EGG 0.20 PUMPKIN CREAM CHEESE MUFFIN 0.28 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 EGG:_____ 0.21 SEASONED BREAKFAST POTATOES 0.18 TOAST 0.10 MARGARINE/JELLY 0.06 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 BREAKFAST PIZZA 0.57 MILK 0.27 CHOICE OF JUICE 0.16 CHOICE OF CEREAL 0.21 EGG:_____ 0.21 TOAST 0.10 MARGARINE/JELLY 0.06 MILK 0.27 Estimated Total: 1.18 Estimated Total: 1.30 Estimated Total: 1.02 Estimated Total: 1.14 Estimated Total: 1.20 Estimated Total: 1.22 Estimated Total: 1.02 N O O N ROAST TURKEY 0.87 CRANBERRY SAUCE 0.07 MASHED POTATOES 0.11 TURKEY GRAVY 0.06 STUFFING 0.14 GLAZED CARROTS 0.19 PIE 0.60 MILK 0.27 ITALIAN RAGU 0.89 BROCCOLI 0.24 GARLIC TOAST 0.13 PEAR BLUEBERRY CRISP 0.42 MILK 0.27 OLD FASHIONED MEATLOAF 0.73 MASHED POTATOES 0.11 BEEF GRAVY 0.05 PEAS 0.19 BREAD/MARG 0.11 CHOCOLATE CRUNCH CHEESECAKE 0.52 MILK 0.27 OLD BAY SEASONED FISH 1.11 ROASTED POTATO MEDLEY 0.47 BREAD/MARG 0.11 SPINACH AU GRATIN 0.46 LEMON PUDDING W/ TOPPING 0.26 MILK 0.27 SWEET ONION CRANBERRY CHICKEN 1.20 TWISTED MAC PASTA SALAD 0.21 CHEESY CORN 0.33 BREAD/MARG 0.11 CHUNKY MONKEY BROWNIE 0.19 MILK 0.27 PORK CHOPS IN SOUR CREAM GRAVY 1.01 PARSLEY BUTTERED MASHED POTATOES 0.12 MAPLE ROASTED CARROTS & BEETS 0.15 BREAD/MARG 0.11 OATMEAL CARAMEL BAR 0.20 MILK 0.27 CLASSIC BEEF STEW 0.86 BISCUIT 0.25 TOSSED GREENS W/ DRSG 0.34 ANGEL FOOD CAKE 0.33 W/ STRAWBERRIES 0.18 MILK 0.27 Estimated Total: 2.30 Estimated Total: 1.96 Estimated Total: 1.98 Estimated Total: 2.69 Estimated Total: 2.32 Estimated Total: 1.87 Estimated Total: 2.24 E V E BEEF SANDWICH 1.24 W/ CREAMY HORSERADISH SAUCE 0.08 POTATO CHIPS 0.15 TOSSED GREENS W/ DRSG 0.34 PINEAPPLE 0.20 MILK 0.27 HAM 0.35 & EGGS 0.41 FRIED POTATOES 0.20 TOMATO JUICE 0.15 SUGARED ROLL 0.21 CHEF'S CHOICE OF FRUIT 0.32 MILK 0.27 CREAM CHEESE CHICKEN SOUP 0.63 CRACKERS 0.08 1/2 DELI SANDWICH 0.37 LETTUCE & TOMATO SLICE 0.31 BAKED APPLES 0.52 MILK 0.27 BBQ RIB SANDWICH 0.93 PICKLES & ONIONS 0.06 RANCH COLESLAW 0.32 MANDARIN ORANGES 0.32 COOKIE 0.12 MILK 0.27 CABBAGE & BEEF SOUP 0.65 CORNBREAD CROUTONS 0.08 COTTAGE CHEESE W/ PEARS 0.49 FRESH BAKED BREAD 0.13 ICE CREAM SNACK 0.30 MILK 0.27 GRILLED ASIAN CHICKEN 0.96 FRIED RICE 0.16 SESAME GREEN BEANS 0.19 RASPBERRY PEACHES 0.36 MILK 0.27 CHEDDARWURST ON BUN 0.99 POTATO SALAD 0.49 BAKED BEANS 0.22 SHERBET 0.22 MILK 0.27 Estimated Total: 2.29 Estimated Total: 1.92 Estimated Total: 2.18 Estimated Total: 2.02 Estimated Total: 1.91 Estimated Total: 1.95 Estimated Total: 2.19 Estimated Day Total: 5.78 Estimated Day Total: 5.17 Estimated Day Total: 5.18 Estimated Day Total: 5.85 Estimated Day Total: 5.43 Estimated Day Total: 5.05 Estimated Day Total: 5.46 Estimated Week Average: $5.42 IMPORTANCE OF MENU DEVELOPMENT The money spent for food and labor needed to feed residents in senior living communities is a signifi cant percentage of every organization’s annual budget. Acceptance and success of dining programs can greatly impact the overall fi nancial picture of the organization. As senior living organizations struggle to maintain healthy funding levels, Food and Nutrition programs are sometimes seen as a place to cut back on quality of food or staffi ng to save an organization money. More than ever before, dining now plays a bigger role in the success of an organization. Effective menu development in senior living communities has become much more vital while also becoming more complicated. Communities face challenges such as increased dining and nutrition regulations, great shortages of qualifi ed nutrition services personnel, and tighter than ever operational budgets. All these factors have come together in a perfect storm. Having the right tool, programs and services in place to develop the menus that drive the success of your organization is more important now than ever. MPOWER MENUS A Registered Dietitian Nutritionist menu consultant will simplify the menu development process keeping the specifi c goals of your organization in mind. Mpower MENUS online menu management tool is proven to enhance dining operations in senior living communities and improve resident and family satisfaction. Dietary Managers, Chefs and Registered Dietitians give Mpower MENUS high accolades stating the program is easy to use, extremely accurate, and allows for great versatility. Your Martin Bros. Dietitian knows the State and Federal menu and nutrition regulations and will provide the guidance needed to meet those specifi c regulations using Mpower MENUS. Enjoy access to planned menus and the required menu documentation, such as diet spreadsheets and quantifi ed and standardized recipes. Access nutrition analysis reports to show the nutrient needs of the population you serve are met. Martin Bros. Dietitians have extensive experience with menu planning and development, working on menus with 600 Senior Living Accounts annually. BENEFITS OF MPOWER MENUS Use of Martin Bros. Base Menus have allowed Senior Living Communities to improve resident nutrition status, decrease weight loss and decrease supplement use. Twice each year, several versions of our base menu are available including our standard base menu, Chef inspired upscale base menu, lower cost plain language base menu, and base menu featuring all scratch recipes. Base menus feature hundreds of new recipe and product ideas annually. Recipes are tested for quantity foodservice production. We search for new ideas, so you don’t have to. Access a menu that is already analyzed to provide a variety of foods and fl avors. Menus are audited to meet nutrition regulations, fi nancial targets, food production goals, along with texture and color variety. Foods are spaced to avoid repeats and allow for items to be used multiple times in the menu cycle to keep inventory down and rapidly rotated. PRODUCED BY: Mary Sell, MPA, RDN, LD, Menu Services Manager, Martin Bros. SUCCESSFUL MENU DEVELOPMENT FOR Senior Living Food and Nutrition programs in senior living communities drive resident health and satisfaction, potentially impacting the community’s reputation and ability to build and maintain census. Dining is deeply personal and touches the lives of all customers and employees in senior living communities. At the heart of day to day operations, dining plays a key role in the long-term success of all senior living organizations. Listed below are some of the top factors that infl ate food spend in Senior Living. GL Coding Items purchased under the wrong General Ledger (GL) Code, purchase order or subcategory may make your food spend look infl ated. FOOD SPEND FACTORS TOP 10 Grocery Lists Martin Bros. offers the grocery list broken out by meal period with estimated case quantities based on census. 1
Turnover Dietary Managers change frequently. Typically there is an infl ux in purchases when this takes place. 2
Resident Council Resident complaints will increase overall spend. An example may be over compensating with convenience items. 3 4
Menu Oftentimes, purchasing products from Martin Bros., while using your own menus or menus from a third party, will push the budget. 5 Waste / Theft Over production, waste, theft, or preparing unauthorized food products. 6
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. 7
Product Consciousness Work with your distributor to ensure your ordering items with the best quality, yields and value. 8 Labor Due to lack of employee retention or unskilled labor, operators are forced into purchasing convenience items which may cost more. 9
Poor Allocation of Resources Simply not paying attention or checking inventory prior to ordering. 10
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.
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Trendwatch: Focusing on Foods & Flavors 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
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.
February Flavor of the Month
Strawberry Cheesecake (990900 – 1/3 gal) Cheesecake ice cream with sweet strawberry swirls and crunchy graham pieces.
Find this recipe at martinbros.com/recipes!
