Dish! - 2020 Issue 3 by Martin Bros.

Sandwich & EntrĂŠe Delights p8 | Dessert Delights p20 | Engaging on Facebook p30

F oodse rv i ce Sol uti ons M ag az ine | Is s u e t h r ee 2 0 2 0 | m ar t in b r o s .c o m

PROTECTING AGAINST CORONAVIRUS, INFLUENZA & OTHER VIRUSES As the fear of coronavirus sweeps across the world, here are a few tips to keep you, your employees and those you serve safe. CORONAVIRUS BELIEVED TO BE TRANSMITTED: 1. Through the air by coughing and sneezing. 2. With close personal contact such as touch or shaking hands. 3. By touching contaminated surfaces then touching the mouth, nose or eyes. • Viruses can easily be killed with many disinfectants, so you should clean and disinfect properly with a disinfectant that has the kill claim(s) you’re looking for. • Disinfect high-touch areas frequently: toilet flushers, door handles, faucets, light switches, etc. • Use proper handwashing techniques and wash hands often. • Think about the fact that every time you touch a high-touch object such as a door handle or even the faucet handles, there is a good chance you now have some sort of germ on your hands. Avoid touching your eyes, nose and mouth or eating foods after touching these high-touch objects until you have had time to properly wash your hands. • Stay away from sick people.

PRODUCTS THAT KILL CORONAVIRUS Martin Bros. Item #

Dilution Rate

Contact Time

Pack/Size

TMA Conc. Neutral Lemon Disinfectant

190328

2 oz/gal

10 min

4/1 gal

TMA Quat Sanitizer

013518

.78oz/gal

10 min

4/1 gal

TMA F.A.D. Foaming Alkaline Disinfectant

190488

RTU

10 min

6/1 qt

MultiClean Millennium Q 64 MultiTask

022905

2 oz/gal

10 min

4/2 Liter

MultiClean Millenium Q 64

022910

2 oz/gal

10 min

4/1 gal

MultiClean Century Q 256 MultiTask

022805

½ oz/gal

10 min

4/2 Liter

MultiClean Microcide TB

010660

RTU

2 min

12/1 qt

Clorox Healthcare Germicidal Bleach Wipes

019810

RTU

1 min

6/70 ct

Clorox Healthcare Fuzion Cleaner Disinfectant

016550

RTU

1 min

9/32 oz

Clorox Healthcare Hydrogen Peroxide Cleaner Disinfectant

019950

RTU

30 sec

9/32 oz

Clorox Healthcare Hydrogen Peroxide Cleaner/Disinfectant Wipes

019970

RTU

30 sec

6/95 ct

Clorox Disinfecting Wipes – Fresh Scent

019720

RTU

15 sec

6/75 ct

Purell Surface Disinfectant

019440

RTU

1 min

6/32 oz

Whirlpool Disinfectant Cleaner

040960

RTU

10 min

4/1 gal.

Product Name

INFECTION PREVENTION TRAINING

live

THURSDAY, MARCH 19 | 10:00AM OR 2:30PM Techniques to retrain on the basics of infection prevention Demonstrations on safe practices, including: > Proper handwashing > Glove use > Sanitation & contact time tables MINUTES > High-touch disinfecting

THIS TRAINING IS BEING CONDUCTED LIVE ONLINE, ALLOWING YOU TO TRAIN STAFF AND AVOID GATHERING IN GROUPS AS ADVISED BY THE CDC.

All the Delights of Spring Foodservice Solutions Magazine | 2020 Issue three | martinbros.com

EXECUTIVE VICE PRESIDENT

Who’s ready for Spring? After a long winter, it’s great to be able to look to new menu items for Easter and Mother’s Day and think about the foods that will get us through into the warmth of Summer. From breakfast and brunch to perfect Spring desserts, enjoy some delightful inspiration for new menus and seasonal specials! You’ll also find some information on regional favorites, tips for engaging your customers on Facebook and things to focus on for food safety. Happy Spring!

Diane Chandler

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

Recipe Inspirations

Breakfast & Brunch Delights

Recipe Inspirations

Sandwich & Entrée Delights

Recipe Inspirations

Dessert Delights

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

Culinary Concepts Regional Favorites

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

PHOTOGRAPHY Rob Swiatly

VIDEOGRAPHY

Marketing Buzz

Ways to Engage on Facebook

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.

Solutions Source

Focuses for Food Safety

next issue Summer Favorites

Recipe Inspirations

WAFFLED HASH BROWN EGGS BENEDICT 4 each 2 slices 2 each 1-1/2 oz

Lamb Weston Waffled Hash Brown (969730), prepared Tyson Hillshire Farm® Hearthstone Ham (931270), heated Eggs, poached Custom Culinary Gold Label Hollandaise Sauce (958830), heated

PREP | Build benedict.

Cost $1.81 | Sell $5.99 Potential Profit $4.18

& t s a f Break g i l e D h c n Bru

NE W ! WAFFLED HASH BROWN (969730 – 1/10.16 lb) A unique twist on Belgian-style waffles made from real shredded potatoes and baked to crispy perfection. With no fryer needed, they’re easy to add to your menu in countless delicious ways, including as a sandwich carrier. Ready-to-eat and does not require a cooking step for food safety once thawed. For crispiness and an optimum eating experience, operators should prepare the product as directed – in the oven or the fryer.

• • • •

HILLSHIRE FARM® HEARTHSTONE HAM (931270 – 2/9 lb) Fully cooked and boneless for convenience and versatility Unsliced and sealed in grip and tear packaging Hand-trimmed and D shaped to allow for leaner slices and minimal waste Slowly smoked to seal in natural, savory juices

New d e l f f a w hash ! s n w o r b

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.

Great for Easter (Sunday, April 12) 2 | ISSUE THREE 2020 | dish!

Recipe Inspirations

ghts

s e t i r o v a F t s a f Break THAW-AND-SERVE FULLY FINISHED DONUTS New Varieties! Glazed Cinnamon Twist Donut (969570 – 150/.8 oz) Chocolate Iced Bavarian Creme Filled Long John with Sprinkles (969580 – 30/3.7 oz) Chocolate Iced Cake Donut (969590 – 30/3.85 oz) Glazed Apple Filled Fritter (969770 – 30/3.85 oz) NEW

PRODUCT LINE

From

THAW-AND-SERVE DONUTS Back by popular demand, Baker Boy’s thaw-and-serve fully finished donut line has returned as part of The Donut Hole® brand.

Baker Boy’s Thaw-and-Serve Donut line features Magic Ring® Donuts: North America’s first filled ring donut! Donuts with delicious filling in every bite. Follow us @bakerboybakeshop and @magicringdonuts Visit bakerboy.com to learn about other products. >

ECOSTICK COFFEE CREAMER (572890 – 2000/1.5 gr) Non-dairy creamer from N’Joy with the better-looking and consistent ecoStick sweeteners packaging.

STYLE AND SUBSTANCE

ecoStick Non-Dairy Creamer from N’Joy is the stylish way to tell your customers you care for the world. Less packaging is always in fashion. Better Looking and Consistent Packaging with ecoStick sweeteners Better directed, less messy pour than packets Better for Your Operation Better for the Environment

& Mother’s Day (Sunday, May 10)!

N’Joy Non-Dairy Creamer MFG# 83735 - 2000/1.5g ecoSticks For more information, please email us at makeachange@ecostick.net or call 1-888-708-2222. Visit us at www.ecostick.net FSI-0639

dish! | martinbros.com | 3

Recipe Inspirations

CANDIED BACON

• • •

$$$

rts.

•

UNSLICED APPLEWOOD SMOKED BACON (305240 – 1/4 piece) Cured, double applewood smoked, uncooked, unsliced half pork belly (bacon) Packaged 4 half bellies per case Frozen Can be sliced to any size thickness, or cube for appetizers / an ingredient

to n a d p d s d i e e s h sse

Webster City, IA

t up and use it to

Cost $.62 | Sell $1.99 Potential Profit $1.37

ut i

YIELD | 8

PREP | Preheat oven to 325°F. Line a baking pan with foil. Place pork slices in a single layer on foil. Brush slices with half the maple syrup. Sprinkle with half the brown sugar. Flip slices over and repeat. Splash with bourbon. Bake for 10-15 minutes, flip the slices and continue to cook for another 10-15 minutes or until done. Remove from oven. Place on parchment paper. Let cool. Will be crisp and have a hard candy coating. Serve by the slice.

an u Great as

2 oz 1/2 cup As needed

Webster City Unsliced Applewood Smoked Bacon (305240), sliced thick (approximately 2 oz per slice) Maple Syrup Brown Sugar Bourbon

r brunch side… o r e ppetiz a pscale

1 lb

Offer your guests something amazing while adding on to the guest check and increasing your profits!

4 | ISSUE THREE 2020 | dish!

Recipe Inspirations

BERRY SPINACH SALAD 4 oz 1/2 cup 1/2 cup 1/2 cup 2 oz 3 oz 4 oz

Spinach (361175), stems removed Wholesale Red Raspberries (377230) Wholesale Blueberries (375250) Bix Sliced Red Onion (380710) Azar Large Pecan Pieces (462068) Cucina Andolina Goat Cheese (345483), crumbled Ventura Classic Gourmet® Reserve Creamy Raspberry Vinaigrette (630780)

PREP | Assemble salad, serving dressing on the side. YIELD | 4

Cost $1.96 | Sell $6.49 Potential Profit $4.53

CLASSIC GOURMET® RESERVE CREAMY RASPBERRY VINAIGRETTE (630780 – 2/1 gal) A creamier version of a delightful raspberry vinaigrette.

Berry Good:

dish! | martinbros.com | 5

Recipe Inspirations

B L SMOKED CHICKEN SALAD STUFFED T 1 each 1 oz 2 slices

6 oz

Tomato (362040) Shredded Taco Cut Lettuce (360730) Webster City Unsliced Applewood Smoked Bacon (305240), sliced thick (approximately 2 oz per slice), cooked, rough chopped Smoked Chicken Salad (see recipe)

PREP | Core tomato and cut into wedges but not all the way through, so you have a carrier for the salad. Stuff tomato with smoked chicken salad. To plate, put lettuce on the plate, place stuffed tomato on top, top with bacon and garnish with desired extras.

SMOKED CHICKEN SALAD 2 lb 1/2 cup 1/4 cup 1/4 cup 1-1/2 cup 1+ cup 2 Tbsp As needed As needed

Smithfield Curly’s® Smoked Pulled Chicken (939310) Bix Diced Celery (380506) Capital City Green Pepper (361261), diced Capital City Red Pepper (361251), diced Wholesale Seedless Red Grapes (375408), halved Ventura Classic Gourmet® Select Extra Heavy Mayonnaise (631390) Ken’s Brewpub Mustard Sauce (562170) Salt Pepper

PREP | Mix all ingredients together. Adjust mayonnaise for desired consistency. YIELD | 6

Cost $3.02 | Sell $9.99 Potential Profit $6.97

, h c n u l r o f Great ! r e z i t e p p a n a dinner or 6 | ISSUE THREE 2020 | dish!

Recipe Inspirations

BLT

BL Stuffed T UNSLICED APPLEWOOD SMOKED BACON (305240 – 1/4 piece) Cured, double applewood smoked, uncooked, unsliced half pork belly (shown sliced)

CURLY’S® SMOKED PULLED CHICKEN (939310 – 2/5 lb) Expertly hand-trimmed, seasoned and cooked in an authentic pit smoker over natural hardwoods for a rich and smoky flavor.

CLASSIC GOURMET® SELECT EXTRA HEAVY MAYONNAISE (631390 – 4/1 gal) A creamy, egg-based mayonnaise with a thick body and rich flavor.

BREWPUB MUSTARD SAUCE (562170 – 2/1 gal) A creamy and savory blend of Creole, spicy brown and classic Dijon mustards accented by brown sugar, soy and malt. Yellow to brown in color with bran, pepper and onion particulates throughout.

= Lower Carb dish! | martinbros.com | 7

8 | ISSUE THREE 2020 | dish!

Sandwich & elights Entrée D

Recipe Inspirations Ackley, IA

• •

• • •

•

Smoked Beef h c i w d n a S p i T i Tr

SMOKED BEEF TRI-TIP (907965 – 3/3 lb ave) USDA Choice Frozen – best if thawed before reheating and can be reheated right in the bag in hot water in about 30-45 minutes or can be sliced then warmed Great alternative to smoked brisket The tri-tip is starting to get the recognition it deserves in the Midwest. Originally called a California cut. California is where it became famous. Santa Maria is famous for their BBQ with the tri-tip. An economic piece of meat with excellent marbling that is full of flavor.

Pork Belly Sandwi

Webster City, IA

UNSLICED APPLEWOOD SMOKED BACON (305240 – 1/4 piece) • Cured, double applewood smoked, uncooked, unsliced half pork belly (bacon) • Packaged 4 1/2 bellies per case and frozen • Can be sliced to any size thickness or cubed for appetizers or an ingredient • Pork belly started to trend a few years ago. It is on menus as appetizers, sandwiches and entrées, and it is also served candied and as an ingredient. • The pork belly we are seeing on menus is not being served as bacon. Pork belly is superior to bacon. Pork belly has fat layers around the meat. There isn’t a ton of meat, but once cooked, it becomes tender…and it melts-in-your-mouth. • Different ways to cook pork belly include smoking, roasting, braising, grilling with indirect heat…and roasting then deep frying.

Recipe Inspirations

BULGOGI STEAK 2-3 lb 1 cup 2 Tbsp

Upper Iowa Choice Angus Beef Loin Tail (320320) Custom Culinary Bulgogi Marinade (90703129) Wholesale Minced Garlic (391020)

PREP | In a sealable bag, bowl or pan, mix marinade and garlic; add beef. Place in cooler for at least 24 hours. When ready to serve, cook beef on a hot grill or flat top until internal temperature reaches 125°F. Let rest 5 minutes. Thin slice at a 45° angle against the grain. YIELD | 4-6

h t i w k a e t S i g Bulgo P t n a d n o F & s Onion

CARAMELIZED ONIONS 3 lb 3 Tbsp 1 cup

Bix Sliced Yellow Onion (380715) Butter Au Jus made from Custom Culinary Master’s Touch® Herb Roasted Au Jus Concentrate (500441)

PREP | In a medium-large skillet over medium heat, melt butter. Add onions; cook, stirring often, until start to soften. Reduce heat to medium-low and continue to cook, stirring often, until deep golden color and a jam-like consistency, 45 to 60 minutes. 10 minutes before onions are finished, add au jus. Continue to reduce until juice evaporates.

Fantastic Steak

Looking for a new steak idea? Try this Bulgogi Steak recipe!

YIELD | 4-6

FONDANT POTATOES 8-12 each As needed 2 Tbsp 2 cups

2 sprigs 3 sprigs 1 Tbsp

Wholesale Yukon Gold Potatoes (361880) Roland Pomace Olive Oil (620390) Butter Stock made from Custom Culinary Gold Label True Foundations™ Vegetable Liquid Stock Concentrate (501910) Bix Rosemary (391008) Bix Thyme (391078) McCormick Lemon Peel (472181)

Perfect Caramelized Onions Try the recipe!

PREP | Peel potatoes. Cut tops and bottoms so potatoes will sit flat. In a large sauté pan over medium-high heat, add olive oil and butter. Brown both flat sides of potatoes until a deep brown. Add enough stock to cover the potatoes halfway up. Bring to a boil. Reduce to a simmer. Add rosemary, thyme and lemon peel. Simmer for approximately 15 minutes. Flip potatoes. Continue to simmer until potatoes are tender. YIELD | 4-6

Cost $2.96 | Sell $10.99 Potential Profit $8.03

bul·go·gi A Korean dish of thin beef slices marinated and grilled on a barbecue

10 | ISSUE THREE 2020 | dish!

d e z i l e m a r a C h s e o t a t o P

Recipe Inspirations

rings, IA

Lime Sp

CHOICE ANGUS BEEF LOIN TAIL (320320 – 3/15 lb) Cut from the underside or flank portion of the beef hindquarter, under the short loin. Most often used for further processing into ingredient beef and often cut into strips.

BULGOGI MARINADE (90703129 – 6/2 lb) An authentic, bold, soy-based marinade with Asian pear juice and sesame oil, strong notes of garlic and a hint of sweetness. MASTER’S TOUCH® HERB ROASTED AU JUS CONCENTRATE (500441 – 1/12 oz) Offers a clean roasted beef flavor with sufficient fatty notes to ensure richness and satisfying mouthfeel.

Unique Potatoes

Looking for a new way to serve your potato side? Try this Fondant Potatoes recipe!

GOLD LABEL TRUE FOUNDATIONS™ VEGETABLE LIQUID STOCK CONCENTRATE (501910 – 6/32 oz A convenient-to-use, authentic-tasting vegetable stock that delivers great flavor and a clean ingredient deck.

LEMON PEEL (472181 – 1/15 oz) Made from the dried natural rind of fresh lemons. A perfect substitute for freshly grated lemon peel when a bright citrus flavor is needed.

dish! | martinbros.com | 11

Recipe Inspirations

LAMB STEW 1 lb As needed As needed As needed 3 each 1-1/2 cups 12 oz 1 cup 1 cup 1 cup 1 cup 1/2 cup

Cost $2.99 | Sell $9.99 Potential Profit $7.00

GOLD LABEL SAVORY ROASTED® BEEF BASE (500840 – 6/1 lb) Richly roasted, authentic beef flavors complemented by pleasingly subtle vegetable notes. This meat first, no MSG-added base reflects the quality of a carefully tended stockpot.

KOUIGN AMANNS (969420 – 96/3.5 oz) The classic French “butter cake” with hundreds of layers of flaky croissant dough, a buttery center and a caramelized sugar coating for a tantalizing pastry treat.

12 | ISSUE THREE 2020 | dish!

ns, on i o

YIELD | 4

amb,

PREP | Preheat oven to 300°F. In a saucepan over medium-high heat, add olive oil. Sauté lamb. Season with salt and pepper. When meat is browned, add garlic. Continue to sauté for an additional minute. Add beef base, beer, onions, potatoes, brussels sprouts, carrots, celery and thyme. Bring to a light simmer. Cover. Cook in oven for 1-1/2 hours or until meat is fork tender. Pull from oven. Add tomatoes. Bring to a boil on stovetop. Mix cornstarch with water. Quickly whisk in cornstarch mixture. Serve with kouign amanns.

t n e i d e r g n I e n O s y a W Two d of l A savory blen

3 sprigs 1 cup 3 Tbsp 1/3 cup 4 each

Leg of Lamb (377300), cut into 1-inch cubes Salt Pepper Roland Pomace Olive Oil (620390) Wholesale Garlic Cloves (380540), crushed, chopped Beef Base made from Custom Culinary Gold Label Savory Roasted® Beef Base (500840) Dark Beer Small Whole Onions (962710) Bix Whole Peeled Potatoes (380940), large diced Wholesale Brussels Sprouts (377590), trimmed, halved Carrots (360280), peeled, large diced Wholesale Celery (360445), large diced Bix Thyme (391078) Tomatoes (362040), large diced Cornstarch Water Dutchland Classic Kouign Amanns (969420

p ot a

Toe

Recipe Inspirations The

Ingredient

LEG OF LAMB (377300 â&#x20AC;&#x201C; 8/6 lb ave) An Australian boneless netted leg of lamb.

to d n a y es, bru sSels Sprouts, carrots, celer

s. e o mat

Cold Day Warm-Up Perfect Feature Dish for Early Spring! dish! | martinbros.com | 13

LAMB SAAG 1 lb As needed As needed As needed 1-1/2 cups 1-1/2 cups

1 cup 1 Tbsp 1 Tbsp 1 Tbsp 1 Tbsp 1/2 tsp 1/2 tsp 1/2 tsp 1/2 tsp 3 cups As needed

Leg of Lamb (377300), cut into 1-inch cubes Salt Pepper Roland Pomace Olive Oil (620390) Bix Diced Yellow Onion (380718) Stock made from Custom Culinary Gold Label True Foundations™ Vegetable Liquid Stock Concentrate (501910) Kraft Heinz Tomato Puree (551590) Wholesale Ginger (391014), grated Wholesale Minced Garlic (391020) McCormick Ground Coriander (472941) McCormick Ground Cumin (472291) McCormick Ground Cayenne Pepper (472571) McCormick Ground Cinnamon (472248) McCormick Ground Nutmeg (472391) McCormick Ground Cloves (472281) Spinach (361175), stems removed Cilantro (360491)

b m a L Leg of ! y a W r e h t o n A l

Recipe Inspirations

in b am

PREP | Preheat oven to 300°F. In a saucepan over medium-high heat, add olive oil. Sauté onion and lamb. Season with salt and pepper. When meat is browned, add all remaining ingredients except spinach and cilantro. Bring to a light simmer. Cover. Cook in oven for 1-1/2 hours or until meat is fork tender. Pull from oven. Add spinach, stirring to incorporate. Serve garnished with cilantro. YIELD | 4

Cost $2.01 | Sell $8.99 Potential Profit $6.98

All About GOLD LABEL TRUE FOUNDATIONS™ VEGETABLE LIQUID STOCK CONCENTRATE (501910 – 6/32 oz) An authentic-tasting vegetable stock that delivers with great flavor and a clean ingredient deck. Bring authentic vegetable flavor to your menu in a truly convenient format. The quickdissolving formula means you can create rich soups, stocks and marinades in an instant...or pour on the flavor straight from the bottle, with no mixing required!

14 | ISSUE THREE 2020 | dish!

Saag

f u r l , o v a l f , y rt a e h a

Recipe Inspirations

tomato -

b as e

d br

GROUND CORIANDER (472941 – 1/14 oz) A minty, citrus flavor that works well in curries.

o th .

GROUND CUMIN (472291 – 1/14 oz) An aromatic spice with a distinctive, bitter flavor. A popular ingredient in Middle Eastern, Asian, Mediterranean and Mexican cuisines.

GROUND CAYENNE PEPPER (472571 – 1/14 oz) The deep red color ensures that only the highest-quality cayenne peppers are used. Adds a flavorful, fiery heat to tomato-based sauces, egg dishes, stews, seafood, pot roast and more.

GROUND CINNAMON (472248 – 1/18 oz) Fragrant, with a sweet and warm flavor. Use in baking but also to warm up savory dishes such as lamb, pork and chicken.

GROUND NUTMEG (472391 – 1/16 oz) A sweet, warm and spicy flavor. Commonly used to round out sweet recipes as well as to add depth to savory foods.

The lamb & spinach make this dish a

Lamb Saag!

GROUND CLOVES (472281 – 1/16 oz) Strong, pungent and sweet, almost hot. One of the most penetrating of all spices. To taste, it has a bitter, astringent flavor that leaves a numbing sensation in the mouth. Use in sweet baked goods as well as savory, Chineseor German-inspired dishes like beef stews, potatoes and sauces.

Recipe Inspirations

LAMB CHOPS 1 each 1 tsp 1 tsp As needed 1-2 sprigs

Lamb Rack (957600) Salt Pepper Roland Pomace Olive Oil (620390) Bix Rosemary (391008), pulled or chopped

PREP | Preheat oven to 325°F. Salt and pepper the lamb rack. Heat olive oil in a large skillet or on a griddle over medium-high heat. Sear all sides of lamb. Place on a baking rack. Top with rosemary. Cook in oven until internal temperature reaches 125°F. Pull from oven. Let rest for 10 minutes. Cut into chops. YIELD | 3

MEDITERRANEAN VEGETABLES 1 cup 1 cup 1/2 cup 1/4 cup 2 sprigs 1 Tbsp 1 Tbsp As needed

h t i w s p o h C b Lam n a e n a r r e t i d e M

Capital City Zucchini (361451), large chopped Monterey Medium White Mushrooms (360930), quartered Tomatoes (362040), wedged Roland Pitted Kalamata Olives (560161) Bix Thyme (391078) McCormick Italian Seasoning (472721) Wholesale Minced Garlic (391020) Roland Pomace Olive Oil (620390)

PREP | In a large sauté pan over mediumhigh heat, heat olive oil. Add zucchini and mushrooms. Continue to sauté. Add thyme, Italian seasoning, garlic and tomatoes. Continue to cook until vegetables are desired texture, adding olives at the end of cooking. YIELD | 3

RISOTTO 3-1/2 cups

1/2 cup 1 cup 1 cup 1 Tbsp 1 Tbsp 3/4 cup

Stock made from Custom Culinary Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900) White Wine Roland Arborio Rice (471001) Yellow Onion (361077), small diced Roland Pomace Olive Oil (620390) Wholesale Minced Garlic (391020) Kraft Heinz Grated Parmesan Cheese (903460)

PREP | In a saucepan, add oil. Sauté onion for 2-3 minutes. Add rice. Continue to sauté for 2-3 more minutes. Add 1-1/2 cups of chicken stock. Simmer until liquid is absorbed. Add 1 more cup. Repeat until all stock is used. Add garlic and wine. Consistency should be creamy. Add parmesan. If risotto is too sticky or dry, add more stock. YIELD | 3

Cost $6.74 | Sell $21.99 Potential Profit $15.95

Spring-Summer Sensation The mix of hearty lamb, bright veggies and creamy risotto make this a fabulous dish to warm up to on a cool spring day or to enjoy for a festive summer meal!

Recipe Inspirations

o tt o s i R & s e l b Vegeta

LAMB RACK (957600 – 12/2 ct) A frenched rack of lamb from New Zealand.

ITALIAN SEASONING (472721 – 1/6.25 oz) A robust blend of premium herbs that creates the timeless flavor of Italian cuisine.

ARBORIO RICE (471001 – 1/11 lb) A short grain rice with a high starch content best known for its use in risotto. Yields a rich, creamy risotto that can be served as a main course, side dish or appetizer.

Risotto is a n a i l a t I n r e h nort d e k o o c h s i d rice l i t n u k c o t s h t wi creamy. dish! | martinbros.com | 17

Recipe Inspirations

1 s y a W 2 e k Ha 1. PAN FRIED FISH 8 each 1-1/2 cup 1 tsp 1 tsp 8 oz

Southstream Hake Fillet – 4-6 oz (969910) Flour Salt Pepper Butter

PREP | In a large skillet over medium-high heat, melt butter. Mix flour, salt and pepper together. Dredge fillets in flour mixture. Add dredged fillets to skillet. Once first side is golden brown, flip and cook until internal temperature reaches 145°F. YIELD | 8

2. OVEN BAKED FISH 16 each 8 oz As needed As needed 1 Tbsp

Southstream Hake Loin – 4 oz (969920) Butter, melted Salt Pepper McCormick Lemon Peel (472181)

PREP | Preheat oven to 375°F. Lay loins out on a baking sheet. Season with salt, pepper and lemon peel. Drizzle with melted butter. Before serving, drizzle with more butter. YIELD | 8

HAKE FILLET – 4-6 OZ (969910 – 2/10 lb) HAKE LOIN – 4 OZ (969920 – 1/10 lb) Hake is a lean white fish that is part of the cod family. It has a mild flavor and delicate texture.

LEMON PEEL (472181 – 1/15 oz) Made from the dried natural rind of fresh lemons. A perfect substitute for freshly grated lemon peel when a bright citrus flavor is needed.

Recipe Inspirations

Sides FRESH GREEN BEANS 2 lb 1-1/2 cups 2 cups 1 – 2 oz

Bix Green Beans (380560) Bix Sliced Red Onion (380710) Webster City Unsliced Applewood Smoked Bacon (305240) Roland Pomace Olive Oil (620390)

PREP | In a large sauté pan over medium-high heat, add olive oil. Sauté bacon for 2 minutes. Add onion and green beans. Continue to cook until beans are desired tenderness. YIELD | 8

HOT PEPPER BACON BRUSSELS SPROUTS 2 lb As needed As needed 3 oz 1 – 2 oz

Wholesale Brussels Sprouts (377590), halved Salt Pepper Paris Brothers Terrapin Ridge Farms™ Hot Pepper Bacon Jam (733221) Roland Pomace Olive Oil (620390)

PREP | In a large skillet over medium-high heat, heat olive oil. Add brussels sprouts. Sauté until start to brown and become tender. Season with salt and pepper. Add jam. Toss until coated and heated through. YIELD | 8

CHEESY WHISKEY MASHED POTATOES 1 package

2 – 3 oz 2 Tbsp As needed

What Is? Hake

Hake is a lean white fish that is part of the cod family. It has a mild flavor and delicate texture.

Basic American Potato Pearls® Excel® Creamy Butter Mashed Potatoes with Skins (603040), prepared Whiskey McCormick Lawry’s® Garlic Pepper (470181) Fortune Somerdale Cahill’s Ireland Original Irish Whiskey Cheddar Cheese (389939), shredded

PREP | Mix all ingredients together. YIELD | 32

POTATO PEARLS® EXCEL® CREAMY BUTTER MASHED POTATOES WITH SKINS (603040 – 12/28.2 oz) Mashed potatoes with skins and creamy butter flavor. Simply add to hot water, stir for 15 seconds and let stand for 5 minutes. Easy prep, zero waste and long hold time.

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Recipe Inspirations

BROWNIE 6 lb

General Mills Gold Medal™ Chocolate Brownie Mix (400020), prepared

PREP | Cool prepared brownies completely, then place in freezer or cooler for 30-60 minutes.

ICE CREAM 40+ cups

s t h g i l e D t r e Dess

Blue Bunny Mint Chocolate Chip Ice Cream (990200)

PREP | Slack out ice cream on the counter for 10 minutes. Top frozen/cooled brownies with ice cream. Using a spatula, press ice cream into pans, removing any voids. Smooth top. Return to freezer for 1 hour.

TOPPING 4-6 cups As needed As needed

Lyons Mellow Hot Fudge (771131) Rich’s On Top® Whipped Topping (988060) Pacific Coast Royal Harvest™ Bordeaux Maraschino Cherries (751330)

PREP | Slightly warm fudge topping, stirring until smooth. Pull ice cream brownies from freezer. Spread fudge evenly on top. Return to freezer for 1 hour. Serve topped with whipped topping and a cherry. TOTAL YIELD | 9 per 9x9 pan (makes 6 pans) or 12 per half steam table pan (makes 4 pans)

Cost $1.13 | Sell $3.99 Potential Profit $2.86

Bros. in t r a M r u o y k s A can get u o y w o h e iv t a t represen nts! e t e l b a t e iv s u l c these ex 20 | ISSUE THREE 2020 | dish!

67% of customers 18-24 years old like to purchase desserts made with brand-name ingredients* * Source: Sara Lee Frozen Bakery, Technomic Dessert Consumer Trend Report 2017

Recipe Inspirations

f the March Flavor o

Month

MINT CHOCOLATE CHIP ICE CREAM (990200 – 1/3 gal) Rich chocolate-flavored chips mixed into cool mint ice cream.

Mint Chip Ice Cream Brownie Bar

GOLD MEDAL™ CHOCOLATE BROWNIE MIX (400020 – 6/6 lb) Easy, “just add water” prep formulated to produce brownies with moist, fudgelike texture and rich, intense chocolate flavor.

MELLOW HOT FUDGE (771131 – 1/#10) An outstanding value for hot fudge. Will withstand abuse in warmer up to 150°F (120-135°F recommended). Made with premium imported cocoas and dairy ingredients for traditional sundaes and the most elegant chocolate desserts.

ON TOP® WHIPPED TOPPING (988060 – 12/16 oz) Pre-whipped non-dairy topping with a light creamy texture. Packaged in pastry bags with a decorator tip and easy-open seal.

ROYAL HARVEST™ BORDEAUX MARASCHINO CHERRIES (751330 – 2/.5 gal) Put the cherry on top with these beautiful stemmed cherries.

eam? r c e ic e h t t s ju t Wan Bros. in t r a M r u o y k s A w! er presentative ho

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Recipe Inspirations

COOKIES & CREAM PALMIER SANDWICH 8 each

Dutchland Classic Palmiers (969430) 8 #12 scoops Blue Bunny Cookies & Cream Ice Cream (990810) 16 oz Cargill Ambrosia® Semi-Sweet Chocolate Chips (465170), melted As needed Azar Large Pecan Pieces (462068), chopped PREP | Bake palmiers according to manufacturer directions. After removing from oven, immediately cut each palmier in half. Cool for 10-20 minutes. With flat side of palmiers facing up, place one scoop of ice cream onto one side. Press another flat side onto ice cream evenly, being careful not to push ice cream out of the sides. Dip half of each sandwich into melted chocolate chips, shake off excess chocolate and quickly roll into chopped pecan pieces. Place onto a pan lined with parchment paper. Freeze for half an hour before serving. YIELD | 8

Cost $1.55 | Sell $4.99 Potential Profit $3.44

PALMIERS (969430 – 90/4 oz) Crisp. Crunchy. Sweet. Can’t be beat! Customers will be thrilled with the delightful look and taste of this signature “pastry cookie”.

f O r o v a l F l i Apr The Month

COOKIES & CREAM ICE CREAM (990810 – 1/3 gal) Creme-filled chocolate cookies blended in creamy vanilla-flavored ice cream.

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What Is? Palmier A palmier is a flaky, multi-layered French puff pastry shaped like a butterfly and typically sprinkled with sugar and baked until the sugar is caramelized.

Recipe Inspirations

. s o r B n i t r a M r Ask you n a c u o y w o h e v i t representa e l b a t e v i s u l c x e get these tents!

Recipe Inspirations

d e r i p s n I f Che

n r o c t e Swe e k a c e s e e h C

CREATED BY BRANDON DOBBS An Iowa native, Brandon Dobbs is in the Culinary Arts Program at Scott Community College in Bettendorf, Iowa. He got into the program after serving in the U.S. Army. Brandon also works at Faithful Pilot in LeClaire, Iowa as the sous chef and pastry chef.

Corn-Fed, Midwest Favorite At Faithful Pilot in LeClaire, Iowa, customers routinely request this Sweetcorn Cheesecake made by Brandon. “It took off like wildfire,” said Brandon.

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Recipe Inspirations

JAM 30 oz 1/2 cup 1 Tbsp

Corn (fresh, canned or frozen) Honey McCormick Ground Coriander (472941) McCormick Ground Cinnamon (472248) McCormick Ground Nutmeg (472391) Brown Sugar

2 tsp 1 tsp 1/4 cup

PREP | In a saucepan on medium heat, mix all ingredients until corn has softened. Blend with emersion blender until smooth. Spread out on a sheet pan to cool. Fold into cream cheese filling once cooled.

CRUST 10 oz 1/4 cup 1 tsp

Graham Cracker Crumbs Brown Sugar McCormick Ground Cinnamon (472248) Butter, melted

8 oz

PREP | Heat oven to 350°F. Mix all ingredients. Press into 9-inch spring form pan. Bake for 18 minutes.

FILLING 3 lb 1-1/4 cup 6 each 2 tsp 2 tsp

Kraft Heinz Philadelphia Cream Cheese (903718), room temperature Sugar Eggs Lemon Juice Vanilla

PREP | Lower oven temperature to 300°F. Mix cream cheese and sugar until blended, remembering to scrape down sides of bowl as needed. Add eggs one at a time on low speed just until blended. Add lemon juice and vanilla. Mix for 5 minutes. Fold in cooled corn jam. Pour mixture over crust in spring form pan. Wrap pan in foil to prevent water seeping into the crust. Place pan in a large roasting pan filled halfway with hot water. Bake for 2 – 2.5 hours until center is almost set. Remove from water bath. Cool for at least 4 hours before removing from spring form pan.

GROUND CORIANDER (472941 - 1/14 oz) GROUND CINNAMON (472248 - 1/18 oz) GROUND NUTMEG (472391 - 1/16 oz)

PHILADELPHIA CREAM CHEESE (903718 - 6/3 lb)

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Recipe Inspirations

CRUST 2 cups 1/2 cup 1/4 cup

Graham Cracker Crumbs Butter, melted Sugar

PREP | Preheat oven to 350°F. Mix all ingredients together. Press into a 10-inch spring foam pan. Bake for approximately 8 minutes. Cool. YIELD | 12

g n i z a m A e k a c e s Chee

FILLING 7-1/2 cups 1-1/2 cups 3 cups

Anchor Chef’s Heavy Cream (929770) Kemps Buttermilk (904128) Kraft Heinz Jell-O® Cheesecake Filling Mix (712610)

PREP | Pour heavy cream and buttermilk into a mixing bowl. Mix on low speed with whip attachment. Add cheesecake filling mix. Mix on medium for approximately 2 minutes. Increase speed to medium-high for approximately 2-3 more minutes. Mix until fluffy (should be like whipped cream consistency). Pour on top of crust. Lightly tap pan on countertop to get air out. Smooth top. Chill for 4 hours. YIELD | 12

TOPPING Top with strawberries, blueberries, raspberries, caramel sauce, chocolate sauce, cookie or candy crumbs and anything else you or your customers can think of.

Cost $1.64 | Sell $6.99 Potential Profit $5.35 JELL-O® CHEESECAKE FILLING MIX (712610 – 6/4 lb) Can be used in a variety of no-bake cake and pie recipes or as a base for parfaits and miniature desserts. Use in milkshakes, ice cream, puddings, cakes and more.

It’s Amazing! • No bake • Quick prep • High profit add-on to guest check • Serve multiple ways with a variety of toppings

FINDING SWEET

SUCCESS WITH

BAKED GOODS

Top Menued Breakfast Baked Goods1 Breakfast Breads

Sweet Breakfast Bakery

• Toast

• Muffins

• Biscuits

• Cinnamon Roll

• English Muffins

• Danish

• Bagels

• Scone

• Croissant

• Donut

“Many consumers depend on their daily morning muffin, but many have a stronger emotional connection to more indulgent items such as donuts and cinnamon rolls. Therefore, foodservice operators need to offer the bakery staples their consumers expect, but they should also menu a variety of more indulgent items too.” - Jordan Beazley, global consumer insights associate with General Mills Foodservice.

Why Consumers Seek Out Sweet Baked Goods2

CONSUMER'S

80%

Breakfast Bakery Items1

Donuts

CONSUMER'S

86%

TOP 3 Most Loved TOP 3 Most Loved Dessert Bakery Items1

77%

75%

Cinnamon Rolls

Croissants

83%

Brownie

Cake

Choc Chip Cookie

Size Matters When it Comes to Baked Goods2 Half of consumers (50 percent) prefer individual portion sizes.

Satisfy a craving

50%

Indulge or treat myself

Fresh-Baked

Looks appealing

Enticing aroma

Individual portions

Sweet Baked Good Preferred Portion Size

20%

Small portions allows a variety for sharing

Medium portions

Large portions for sharing

10%

20%

“Biggerisn’t Bigger isn’tbetter betterwhen whenititrelates relatesto to portion portion sizes sizes and and sweet sweet baked goods. More Moreconsumers consumerswill willbe bemore morelikely likelytotoindulge indulgeinintheir theirsweet sweetcraving cravingififan anitem itemisissmaller smallerand andinin an individual-sized portion.” portion.

Top Ways to Drive Purchases of Sweet Baked Goods3 50%

29%

28%

26%

25%

Offer samples

Healthier/ better-for-you

22%

30% 10%

Inclusion in a meal

Better value

Special Offer

“Regardless if you are offering sweet baked goods as a value-added item or a special offer, it can’t hurt to offer some free samples and to tout that your bakery items are baked fresh onsite.” Datassential Keynote Report; July 2019 Technomic 2019 Away-From-Home Bakery Products Category Update and Outlook for the U.S. Foodservice Marketplace; Fall/Winter 2019 3 Technomic 2019 Away-From-Home Bakery Products Category Update and Outlook for the U.S. Foodservice Marketplace; Fall/Winter 2019 1

In addition, consumers indicate that sweet baked goods that are free of preservatives is the most important clean-label attribute when purchasing sweet baked goods away from home.

Culinary Concepts

Regional Favorites Iowa

• Loose Meat Sandwich – Think of a sloppy joe but without the tomato sauce. Some people even make it with cola in the mixture. The first version was sold in 1926 by Fred Angell at the first Maid-Rite in Muscatine. Some people also call this a “Tavern Sandwich.” • Breaded Pork Tenderloin Sandwich – A large, thin-cut pork cutlet that’s breaded, deep fried and served on a bun. Keep in mind that when we say “large,” we mean there’s usually enough to serve it on two buns. PRODUCT SUGGESTION

Whitaker Foods® Gold Label Exclusive Cut® Breaded Pork Sirloin Fritters (914370 – 32/5 oz)

Wisconsin

• Cornish Pasty – A crescent shaped pastry dough filled with beef, rutabaga, carrots, onions, potatoes and seasonings. There Ppasties are made by many Wisconsin churches, VFWs and Legions as fundraisers! • Booyah – The ingredients depend on who you ask! Legend has it that booyah is really just “bouillon,” the French word for broth. A reporter covering a fundraising event supposedly asked what was being sold and scribbled down “booyah” instead of “bouillon”. PRODUCT SUGGESTION

Puff Pastry Dough (10 x 15 in – 991060 – 20/15 oz; 5 x 5 in – 989990 – 120/2.2 oz)

Illinois

• Horseshoe Sandwich – No horses are harmed in the creation of this sandwich! Instead, this signature dish of Springfield contains hamburger or ham placed on top of two slices of bread covered with a heaping pile of fries and then drenched in cheese sauce. Originally, the sandwich was served on a metal plate with thick-cut bread, thick ham shaped like a horseshoe, cheese sauce made of white cheddar and “nails” (aka fries) added on top. • Pancakes with Applesauce – The pancake part isn’t specific to Illinois, but applesauce as a side dish is a must in Northern parts of Illinois! PRODUCT SUGGESTION Lucky Leaf® Applesauce (750028 – 12/24 oz)

Discover the Convenience and Quality of Pouches Heinz Chili Sauce Pouch (550900)

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On any given Friday in Wisconsin, you are certain to find some kind of fish fry… while in the neighboring state of Minnesota, you’ll likely find some sort of “hot dish” (known as a casserole in other parts of the country). We in the food service and menu business are no strangers to regional preferences. The key is to use these preferences as we think about expanding or changing our menu. Doing this can help us attract new customers and keep the menu fresh for our regular guests.

Missouri

Nebraska

• St. Louis BBQ or Kansas City BBQ – Both are tomato based, but St. Louis BBQ is not quite as sweet and is a little thinner than its KC counterpart. • Gooey Butter Cake – A baker’s honest mistake of swapping the amounts of flour and sugar led to the happy mistake of this beloved St. Louis dessert.

• Runza – A yeast bread dough pocket filled with beef, cabbage, sauerkraut, onions and seasonings. Sounds a little bit like a pasty in Wisconsin, doesn’t it? • Chicken Fried Steak – Chicken fried steak is made the same way as fried chicken, which is where it gets its name. There is no chicken in this favorite, though! According to Food Network, “there may not be anything more Cornhusker than a beef steak that has been fried in flour and egg until golden brown.”

PRODUCT SUGGESTION Gooey Butter Cake (90684727 – 36/2.9 oz)

PRODUCT SUGGESTION

AdvancePierre® Gold Label Exclusive Cut® The NATURAL Whole Muscle Breaded Cubed Country Fried Beef Steak Fritters (914070 – 30/5.3 oz)

HIGHEST EVACUATION Get the most for your money with pouches.

Gretchen L. Robinson, RD, LD Martin Bros. Marketing Dietitian

Minnesota

• Classic Hot Dish – To the rest of the Midwest, this is known as Tater Tot Casserole with a few twists. In the classic dish, you will find ground beef, onion, corn, cream of mushroom soup and tater tots. • Wild Rice Soup – According to Food Network, “Wild rice, which is not actually rice at all, but grass seed, is Minnesota’s state grain. You find it in everything from burgers, pancakes and hot dishes to, of course, the famous Minnesota wild rice soup.” PRODUCT SUGGESTION

True Soups® Cream of Chicken Soup with Wild Rice (945980 – 4/8 lb)

COST EFFECTIVE Lower cost per ounce than Ketchup and Tomato #10 tins.

Heinz Ketchup Pouch (551140) Heinz Tomato Puree Pouch (551590) Heinz Classic Marinara Sauce Pouch (552240) Heinz Traditional Pizza Sauce Pouch (550680)

LOWER DISPOSAL COSTS 90% LESS packaging weight than #10 tin.

READY TO USE OR HEAT Delivers speed, consistency and convenience.

SPACE SAVING STORAGE Less shelf space, stacks easily.

EASY TO OPEN No more can openers or jagged edges.

Heinz Crinkle Chip Dill Pickles Pouch (610090) 6 in 1 All Purpose Ground Tomatoes Pouch (552100) Kraft Real Mayo Pouch (630730) Kraft Slaw Dressing Pouch (632450)

Marketing Buzz

Content is King WAYS TO ENGAGE ON FACEBOOK

The average Facebook account has over 300 friends. Nobody visits each of their friends every single day to see what they have posted, and they don’t need to. Facebook’s team of super-savvy analysts have developed an algorithm to identify content that each user engages most with. This allows content from those friends and businesses to automatically populate on a user’s newsfeed. Cool, huh? So, how do you make your content engaging as you try to use Facebook to help grow your business? Here are three things to keep in mind about Facebook: 1. If the content isn’t exciting, isn’t engaging or does not offer either a video, a photo or a link to something that will hold the consumers’ attention, you will quickly fall off their radar. 2. Facebook is an engagement tool, not a sales tool. This means the majority of your content should be focused on interaction. Use that good old 80/20 rule from marketing classes of old. Only 20% of your posts should actually be selling your business. The other 80% should be engagement based. 3. Be transparent. If you get a comment that is negative, be weary of simply hitting delete. People question the reputation of a business willing to hide someone’s opinion rather than addressing it head on. Instead, try to post a response apologizing for any inconvenience and offering PROMOT

ING ON

SOCIAL MEDIA

Social Media

Platforms

These are our picks for the best social operation: media

networks for promoting a restaurant Facebook or other foods ervice The world’s Set a Schedule largest social and interact network has a huge This is arguably the most important part of running your social media presence! Having a schedule will with your custo potential audie mers. help you post consistently and make it easier to know what to post. For example, you can develop a nce and many Insta gram tools to reach week-long posting schedule with certain types of content each day. A simpler platfo Facebook and Twitter even include options to post in the future, so yourm could setedup all your social focus social on photograph network and media promotion for a week in one sitting (services such as Hootsuite offera more tools for great advanced place reach y and short videos, this is curren this). You can always deviate from the schedule when you need to, but using a scheduletowill provide a a young Twitt er audience. er tly the hottes plan for keeping your social media presence active day-to-day. t While not as large or full-fe The best frequency of posts will vary business-to-business. You want to stay visible to your audience, customers for your busin atured as Facebook, but not overwhelm them and drive them away. Twitter still ess. has a large userbase of potential Content

Strategy

Getting Star

ted

The possibilities for what you can post are endless, but here are some suggestions:

Signing

• Sports eventsUp to be • Promotions/discounts On shown Faceb on TVook, • Videos and/or Facebook Live Twitter, you your personal accou nt will create will create • “Of-the-day” items like soups separate and manage to unlock additi • Interior/exterior photos • Customer reviews/ accounts for your busin onal your busin ess page. On businhours/specials/events • Holiday testimonials ess as comp management esses, which • Photos of staff or customers Instagram letely as possi and promotion tools. you can set and Make sure ble, includ • Ask questions ing hours and fill in all informas business accounts • Upcoming in-store events Choo sing Admins contact info. ation about your Multiple peopl e can mana running your ge social media one social media accou Instagram nt. Make your & Twitter, just , or assign it all to one job easier in your page or more of share the login by sharin your emplo settin Research What Others Are Doing - Look at gs. the When social media of local businesses large inform ation forand yees that has g the work of passw employees ord. the account. On a knack for national brands to get inspiration for what you could do with your own page. leave , be sure to it. On remove them Facebook, add more Linking admins as admins Follow - Follow the competition or other businesses you admire to keep tabs on what Platforms or change your login they’re up to and how theyItare promoting themselves. is possi ble to link your accou multipletonetwo nts acros Promotions - Offering discounts yourrks. social media followers issa great way to attract networks, This can can to so you can beyour sentlocation. followers and drive business to Twitter and be a way to promote make one images). on more netwo post and have vice-versa, and it appear on rks with no Instag Be Responsive - Try to quickly respond to messages, comments and reviews. ram posts extra work. can be Facebook posts Use Photos (and Video) - Posts with photos or video are much more effective at getting sent to Facebook (and Twitter witho attention than basic text posts. Try to include photos with every post. ut • Daily/weekly specials • Food photos

DOs

DON’Ts

Advertising

All social media networks have Advertising tools to “boos on social media t”

a post byno small or can be a is as large review Don’t Be Negative - Getting a negative almost inevitable, paying to have great as you or comment option

adver want, you tising matter how hard to try to please your it happens, notfor getbusin drawn intoof any it shown to more peopl can have do esses thatcustomers. is actually When tight contro size. e. seen, l over an argument. It will only make things worse. Also, avoidand deleting negative reviews and you get who sees your Your budget can be tools to analy as comments unless they are vulgar, recurring, or otherwise unacceptable. Instead ofze fighting the performan ads, you only pay for ce of your or hiding negative feedback, try to respond in a way that demonstrates that you understand ads. the criticism and want to improve.

Don’t Review Yourself - Avoid the temptation to have you, your employees or your family give your business favorable reviews. If your customers notice, it will give them a bad impression, and sites have systems to detect and remove self-reviews anyway.

Want More?

Promoting on Social Media White Paper Get it at info. martinbros.com/ promotingonsocialmedia

for the person to contact you in a private message, over the phone or in person to discuss matters further and make everything right. You don’t want to banter back and forth over Facebook. Once you have resolved the matter, ask if the person would be willing to add to their original post on Facebook to let others know that the matter has been resolved. This shows others the priority you place on premium customer service. Way to turn that negative situation into a positive marketing plug! Here are three quick ideas for engaging your audience on Facebook: 1. Tie your company into things happening in your community! Get involved in a school event, serve a meal to an organization or help support the summer festival. You can tag the organizations and create fun hashtags when you post about these things on Facebook. Show your passion for the community and watch your organic traffic grow! 2. Use the poll posting option to drive engagement. People love polls! For example, post two recipe pictures and ask your fans to vote for their favorite. Or, post two possible new menu items and ask your fans to vote for their first choice. Or, ask what night of the week your fans would like to see one of your specials offered. 3. Post events and specials! Events are a great way to attract customers and get the word out about your business on Facebook, and everyone loves a great deal. Your post could, for example, be a special meal you’re offering for a holiday or a watch party you’re hosting for a big sporting event. Make sure your event details are clear. Include the who, what, when, where, why and how. If attendees need a ticket or if Angie Dark you have special Martin Bros. instructions for Marketing Manager the event, make it easy for people to understand. ■

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NEW!

Crispy on Delivery 3/8‑inch Regular Cut Skin‑On Fries

have an even-batter coating delivering crispiness while extending hold time, maintaining crispiness up to 30 minutes when using the Crispy on Delivery cup.

Lamb’s Seasoned® Seashore‑Style® Flats are a unique thick-cut fry coated with a batter that's seasoned with sea salt, cracked black pepper and garlic. The skin-on appearance gives the fries an authentic, hand-cut look customers can't resist. (900048 – 6/5 lb) (900038 – 6/5 lb)

NEW!

SIMPLY

HEINZ

KETCHUP is the condiment consumers most want to see as a branded offering

Datassential, Condiments, Sauces, & Dressings, 2018

branded KETCHUP

= quality

77% of consumers associate branded ketchup with quality Suzy Survey, 2019

COMING SUMMER 2019!

SIMPLY HEINZ tomato ketchup is made from the basics: red ripe tomatoes, vinegar, sugar, salt, and a special blend of spices and flavorings. No GMO ingredients, NO HIGH-FRUCTOSE CORN SYRUP, and 100% Heinz taste.

NO HIGH-FRUCTOSE CORN SYRUP

58%

OF CONSUMERS ARE AVOIDING OR DECREASING HFCS For more products and recipe development, IN THEIR DIET check out our Kraft Heinz Foodservice website: Health + Wellness, The Hartman Group 2019

(552370 – 24/13 oz)

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solutions source

5 Focuses for Food Safety In recent years, there has been a shift in the approach that environmental health specialists are taking with inspections. Many are conducting risk-based inspections, meaning they are focusing on food handling behaviors that are the most likely to cause a foodborne illness. For example, they are taking more temperatures than in the past, because temperatures are a critical component to food safety across many different risk factors for foodborne illness. Here are five things to focus on to ensure food safety in your establishment:

Food from Safe Sources – Make sure you are only buying food from reliable, approved sources and that you are properly handling food once it is delivered to you. An approved source is a facility where the food produced, prepared or processed meets or exceeds the standards of the responsible regulatory agency.

Adequate Cooking – Make sure you have charts available and your cooking staff is well trained on proper internal cooking temperatures to avoid serving undercooked food.

Proper Holding Temperatures – Beware of the temperature danger zone. 40°F-140°F is when most bacteria will grow rapidly. Keep hot foods above 140°F and cold foods below 40°F.

Clean Equipment – Make sure your staff is educated on the danger of cross contamination. Here are some suggestions. Have designated cutting boards for raw meats that are not used for fresh produce. Have color-coded towels for cleaning different areas of the restaurant so cloths used to clean the fresh meat prep area aren’t used in an area where readyto-eat foods are prepped or served. And ensure that your staff is trained on when, how and what surfaces to sanitize as well as how to test for proper dilution of the sanitizer.

Good Personal Hygiene – Proper handwashing is key to stopping the spread of infection, yet most people do not do it properly or often enough. Make sure you have a designated handwash sink that has ample soap and towels. Handwashing posters can be hung to remind workers of the proper steps. Proper hygiene also includes things like wearing clean, suitable and protective clothes, restraining hair and not doing things like smoking or touching your face if you are handling food.

Roxanne Hassman Martin Bros. Janitorial Marketing Manager

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Food Safety Resources There are many food safety resources available on the Martin Bros. customer website! • Cleaning vs. Sanitizing Poster • Cutting Board Color Reference Poster • End Cooking Temperatures Poster • Food Safety Reference Guide • Food Safety Signs • Food Safety Video Clips • Much More! Find these resources at customer.martinbros.com

Julie Coen Martin Bros. Equipment, Supply & Disposable Marketing Manager

PRODUCTS FOR FOOD SAFETY Color-Coded Cutting Boards

• Ideal system for maximizing HACCP program • Color-coded system reduces risk of foodborne illness resulting from cross-contamination • High-density non-porous surface will not stain or absorb juices • Includes white, red, blue, yellow, tan and green

Poly Aprons Heavy Weight

(825858 – 10/50 ct)

Regular Weight

(287766 – 6/15x20 in)

(825878 – 5/100 ct)

Coldmaster® CoolCheck® Full-Size Food Pan

• CoolCheck® Technology – Exterior color changes from blue to white to quickly identify unsafe food temperatures • Refrigerant Gel Filling – Keeps food at or below the ServSafe® guidelines of 40°F for up to 8 hours when frozen overnight • Smooth Corners – Facilitate easy clean-up and less food waste • Sanitary – Eliminates the use of messy ice baths • Wide Rim – Provides excellent grip for secure carrying and transport 266527

White Bouffant Head Cap (21 in – 050190 – 5/100 ct; 24 in – 050230 – 5/100 ct)

OneSafe® Blue Nitrile Powder Free Gloves • • • • • •

Single glove dispensing system Helps reduce the risk of cross contamination Decreases environmental footprint Formfitting Latex free For use with a variety of tasks

Medium (051110 – 4/250 ct) Large (051120 – 4/250 ct) Extra Large (051130 – 4/250 ct)

enMotion® Gen2 Automated Touchless Soap & Sanitizer Dispensing System Dispensers – Black (860900) - White

(860910)

Provides rich and luxurious moisturizing foam soaps and sanitizers. With a sleek, stylish design and the quietest automated dispensing among leading competitors, it provides the premium experience your patrons expect. And with high-capacity refill bottles that can be loaded with one hand and a patented maintenance pause button, these dispensers are designed for easy maintenance and uninterrupted service. Refills dispense at least 99% of foam product before replacement is needed and are sealed to reduce risk of cross-contamination.

Tranquil Aloe® Foam Soaps with Moisturizers Gentle (860930) - Antimicrobial (860940)

Rich foaming lather and mild conditioning formula leaves skin feeling fresh and is gentle enough for daily use. (2/1200 mL)

Moisturizing Foam Hand Sanitizer

(860920 - 2/1000 mL)

Gentle on hands, tough on bacteria. Formulated to dry quickly. Contains ethyl alcohol to kill 99.99% of common germs that may cause illness. The enhanced formula also contains aloe and moisturizers to keep skin from drying out.

EVENTS, EDUCATION & More WEBINARS & ONLINE EVENTS Infection Prevention Training Live

Mar

A 90 minute live video training session, featuring techniques to retrain on the basics of infection prevention and demonstrations of safe practices

Audience: Everyone

Apr

Ethical Leadership for the Certified Dietary Manager Be sure that you are being an ethical leader when making decisions with your healthcare team. The Code of Ethics is a required area of continuing education for dietary managers each certification cycle.

Presenters: Deb Brandner, RD,LD, VP Dietary, Heritage Enterprises Audience: Senior Living

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

RESOURCES FROM MARTIN BROS.

STAFFING TOOLKIT Staff shortages. High turnover. Problems recruiting. If these things are keeping you up at night, you are not alone. Staffing issues are found across the nation and in every industry. This toolkit was created to help offer solutions to some of the greatest staffing challenges businesses face, including staff recruitment and retention. Gain immediate access to multiple resources to get your team inspired.

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Download the Staffing Toolkit today! martinbros.com/staffingtoolkit