Dish! - 2020 Issue 4 by Martin Bros.

Championing Change During Challenging Times p9 | Senior Living: Helpful Ideas for Mitigating Weight Loss p11

Foodservice Solutions Magazine | Issue four 2020 | martinbros.com

Sanitizing & Disinfecting Q&A p12

To-Go Tips p6

Back in Business Best Practices p4

INSPIRED CARRYOUT AND DELIVERY

M E N U I N G G U I D E F O R R E S TA U R A N T S

O N -T R E N D D I S H E S P E R F E C T F O R O F F - P R E M I S E C O N S U M P T I O N

CLICK HERE TO LEARN MORE

WEâ&#x20AC;&#x2122;RE IN THIS TOGETHER. Support for restaurants adjusting their takeout and delivery business

CLICK HERE TO LEARN MORE

Legendary Service - Better Together The coronavirus pandemic has created unprecedented times in our history. The timeline towards recovery and what lies ahead continues to change and includes lots of uncertainty. However, we know that we will all continue to get through any challenges we face if we work together. Foodservice Solutions Magazine | 2020 Issue four | martinbros.com

EXECUTIVE VICE PRESIDENT Diane Chandler

VICE PRESIDENT OF MERCHANDISING Jennifer Meinders

MARKETING MANAGER Angie Dark

VENDOR MARKETING COORDINATOR Krystle Kettman

CATEGORY MARKETING MANAGERS Natalea Koehn, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Julie Coen, Maggie Jensen

DIETITIANS

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

SENIOR LIVING SPECIALISTS Erika Kramer, Ryan Young

MEDICAL SUPPLIES SPECIALIST Becky Miller

Martin Bros. remains committed to all employees, vendors and customers – to focus on our values of family, legendary customer service, integrity, passion, innovation and teamwork – as we work together to stay strong and help others. We are thinking of you all during this time. We hope that some of the resources included in this special edition of Dish! will be a help to you. Please let us know if there is anything else that we can do to be of assistance.

KRYSTLE KETTMAN

Managing Editor | kkettman@martinbros.com

this issue

Restaurants Operating in Crisis

Restaurants Back in Business

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

CULINARY

Scott Fadden, Steve Tiezzi, Doug Voss, John Smith

Am ava Re pe me pe sau ev

Restaurants To-Go Tips

GRAPHIC DESIGNERS

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

PHOTOGRAPHY Rob Swiatly

Ev sau Re pe

Business Buzz Championing Change

VIDEOGRAPHY C. Allyn Slack

MARKETING BRAND STRATEGIST Beth Keeney

INTERACTIVE DESIGN SPECIALIST Bill Pendry

Senior Living

Leading & Communicating During Crisis

*Potential profits are based on average prices and serving sizes. Martin Bros. reserves the right to correct all printing errors.

Senior Living

Mitigating Weight Loss

O G O T r e g r u B (278363)

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Th co ev

Solutions

Sanitizing & Disinfecting

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Recipe Inspirations

New Ideas for To-Go

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Operating in Crisis

Restaurants

6 Best Practices for Restaurants Every business faces challenge at one time or another. However, when a crisis occurs, the number and size of challenges that present themselves at one time can seem nearly unbearable. As COVID-19 has spread across the globe, forcing restaurants to close their doors to indoor traffic, operators are looking for ways to stay relevant, stay informed and stay in business.

Here are some tips to help execute a plan to grow business now and into the future:

Communication Is Key

• Staff: Get Personal In a time of crisis, every member of your staff is extremely vulnerable. If you aren’t keeping in touch to check on them and keep them informed, they will build their own narrative, which often leads to unnecessary worry and lack of confidence in your operation. Open communication, on the other hand, builds trust, retains employees and allows your staff to be brand ambassadors for you and your business. • Customers: Stay Social Your social media accounts are the digital front door to your business during crisis. If you aren’t staying in front of customers, you will lose engagement…and likely lose business, too. Here are some things that you could promote and utilize on social media: • Create short, engaging videos discussing what you’re doing (deep cleaning and updating inside your restaurant, improving to-go and delivery, meal kits, packaging meals, preparing food, etc.). • Highlight your daily special each day. • Remind customers of hours, the phone number to call or an app to order to-go and delivery. • Promote any type of community involvement your business is engaged in. • Boost posts when you see high engagement. It’s a low-investment option for expanding your audience. • Encourage your followers to share your posts. There’s often no better advertising than friends sharing things with friends.

2 | ISSUE FOUR 2020 | dish!

Don’t forget the importance of presentation!

Streamline Efficiencies with a Limited Menu

• Creating a narrowed or limited menu helps during challenging times. • A narrowed menu saves time, money and labor and also makes menu items easier to execute with limited staff. • Create the menu based on staff availability, what products you have on hand and what products are available from your distributor. • Review menu items and identify those with low profit margins that do not perform well. Is there an opportunity to remove these items? • Can you consolidate some items in your inventory? For example, if you are using two types of chicken for items on your menu, could you just order one and use the same for both? • Your limited menu may need to change a couple times as the industry continues to change during crisis and recovery.

Become More To-Go Friendly

Utilize Unique Ways to Capture Business

on takeout and delivery. Some ideas include kits to decorate your own doughnuts, build your own pizzas and make your own margaritas. • Provide customers ordering takeout or delivery with a discount to dine-in later. • Create gift card deals, such as buy a $50 gift card, get a $5 gift card free. • Surprise guests with a free roll of toilet paper or sanitizer with orders.

Build Consumer Confidence

• Clean more often, and clean even when customers are coming and going. When customers see cleaning being done, it makes them feel more confident in their decision to order from you. • Make sure to especially clean some of the places where people believe germs live most, such as door handles. • Make sure your entire staff is up-todate on their ServSafe training.

71% of people surveyed said that it was absolutely required that restaurants regularly/ visibly wipe down tables, kiosks and other things that people touch to help them feel safe if dining rooms re-open.

• Update your website to emphasize your current take out, curbside and delivery options. • Put customers at ease by supplying a brief food safety and handling statement. • Make sure your to-go bags are sturdy, flat bottomed, capable of holding items without spilling and tamper proof if you are offering delivery. • Don’t forget the importance of presentation! Make sure you do everything you can when you package your food – from using the right containers to putting the food in the containers the best way possible – so that when everything arrives at its destination, it looks as good as if the customer got it to eat inside your restaurant.

• Work with the Chamber of Commerce in your town to help push the cause of supporting local restaurants by placing takeout and delivery orders. • Create food and brew combo specials, such as $50 for 4 burgers, 4 fries and a 6-pack of brew. • Specials such as take and bake meals, kids’ meals and cocktail kits are really popular with the current emphasis

Evaluate Expenses

• Take advantage of government relief options such as grants and payroll tax deferrals. • Review your insurance policy and carrier. Is there negotiation room on your current policy, or should you DATASSENTIAL be looking at other carriers, etc.? • Is your credit card fee structure the best one for your business? In some cases, you can negotiate fees to help them make more sense for you. • Are you keeping track of inventory? Knowing what you have on hand on your shelves and in your coolers will help you create more economical food, beverage and supply orders. • What does your paid advertising budget look like? Are there opportunities to reduce or cut some of your advertising for a period of time to save some money? • Monitor to-go costs. For example, instead of giving every customer cutlery and napkins/condiments, ask if they would like them first. Most meals are being taken home, which means customers likely already have what they need at home and you can save the expense of Angie Dark providing these Martin Bros. things. ■ Marketing Manager

dish! | martinbros.com | 3

Restaurants

BACK IN BUSINESS BEST PRACTICES

Getting ready to reopen the dining room after COVID-19? A restaurant’s cleanliness and sanitation outweigh its service and food by almost double for guests. Here are some best practices to help ensure you and your staff are doing your best to deliver the confidence needed for guests to want to dine with you.

6 ft. social distancing will be required, even in the entryway.

WHAT DO CONSUMERS SAY WILL MATTER MOST WHEN SELECTING A RESTAURANT

43%

CLEAN/SANITARY

30%

NEARBY

HOST/HOSTESS STATION Be sure your host/hostess station or “greeting stand” is kept neat and tidy.

VALUE

28%

Use shelving underneath to organize supplies, cords, etc.

SUPPORTING LOCAL

28%

Keep the surface uncluttered and visually appealing.

27%

GREAT TASTE SPEED

12%

VARIETY

11% Datassential, April 2020

FIRST IMPRESSIONS First impressions make a BIG difference. Stand outside and look at the exterior of your building through the eyes of your customers: Is the area clean and free of debris? Are glass doors and windows clean and smudge-free? Upon entering, create a sensory inviting experience: Look: Observe carpet, floor tile, walls & surfaces Smell: Does it smell clean and fresh, stale, greasy? Sound: Music and TVs too loud/too soft? Is staff chatter kept to a minimum so the focus is on the customer? GO THE EXTRA MILE Do you have a spot to position a hand sanitizing station at the entrance to enhance the comfort level of your guests?

4 | ISSUE FOUR 2020 | dish!

Enforce “no food or beverage” at host station. GO THE EXTRA MILE: Can you use this front-and-center space to promote your commitment to maintaining a clean environment? ASK OUR TEAM FOR DOWNLOADABLE SIGNS!

Consider having bartenders wear gloves while making drinks to eliminate hand to glass contact. Straws should be pre-wrapped

HIGH-TOUCH AREAS Anything a customer could potentially touch needs to be cleaned and disinfected regularly, especially high touch area like door handles, counters and chairs. It should be part of your staff’s standard operating procedure to frequently wipe them down.

Ensure all sanitizers & disinfectants are EPA registered to meet or exceed CDC guidelines.

BOOSTER SEATS/HIGHCHAIRS Make sure the guests are confident they can place their children in safe, clean highchairs (free of crusted food particles and straps and buckles caked with food). Be sure these seats are solid and not wobbly without sharp or splintered areas. These should also be cleaned and sanitized after each use.

WHAT CAUSES THE MOST FEAR Touching things others have touched Being near other people

38% 28%

Staff preparing/ handling food Interacting with restaurant staff

15% 7% Datassential, April 2020

TABLES/CHAIRS & BOOTHS Inspect your table, chairs and booths. Are they in good condition? Are they free of and built up debris or have food stuck to them on the sides or undersides? These should be cleaned and sanitized between guests. This is time to improve your process. Yes, this process will add time to daily tasks, but it is essential to ensuring customers feel safe.

Ensure all employees are trained in proper handwashing, cleaning & sanitizing procedures.

Enforce a 15-30 minute cleaning & sanitizing scheule

RESTROOMS Dirty restrooms give the impression that the restaurant is dirty. Restaurants are judged by the cleanliness of their restrooms. When guests dine out, they want the security of knowing if they need to use the restrooms, they wonâ&#x20AC;&#x2122;t get sick from itâ&#x20AC;&#x2122;s condition. Always properly stock bath tissue, paper towels, hand soap and even hand sanitizer.

MENUS

Frequently clean baby changing stations

Menus get touched by everyone. They need to be cleaned after each patron. Make sure menus are laminated or in a wipeable cover. Paper or card stock menus may be utilized only if they are being tossed after each use. If guests use tablets, make sure they are wiped clean after each use (front and back).

Empty & Disinfect trash containers

GO THE EXTRA MILE: Get ahead by working on your limited menus now. LET THEM VIEW YOUR MENU GERM FREE! Is your menu available online? Give consumers CONTACTLESS access to your menu by making it available on Facebook and your website so they can order directly from their smartphones. You can also create a QR code to give them quick access!

57%

Disinfect toilets Clean the floors, counters and sinks Train your staff to your expectations and hold them acccountable. GO THE EXTRA MILE: Place sanitizer wipes on the bathroom counter Be sure your garbage is near the door so guests can use a paper towel to open/close door and have somewhere to place the paper towel after.

of consumers want to see staff regularly wiping down high touch surfaces.

Datassential, April 2020

CONDIMENTS Condiments and napkin dispensers are not to be left on tables. Individual condiments can be delivered to the table with the meal.

Rob Fiori Martin Bros. Solutions Sales Manager

GO THE EXTRA MILE Perhaps a shift to portioned condiments brought with the meal in cups would provide more comfort.

Schedule a consultation with one of our Certified Solutions Specialists today! Review Standard Cleaning Procedures, CDC recommended products for every cleaning task and training for your team. dish! | martinbros.com | 5

Restaurants

To-Go Tips

Helpful Ideas For When Business Is Focused On To-Go Most restaurant business across the county has been limited to take-out, curbside and delivery due to the coronavirus pandemic. Even as dine-in begins to be allowed in some states and counties, there are likely going to be limitations. Here are some to-go tips to help put focus on your dine-out options when you need to. Promote, Promote, Promote • Update your website to emphasize your current take-out, curbside and delivery options. • Post on social media! Social media is one of the best ways to advertise. It’s free, and your posts can be seen by thousands of people in your key demographics. Keep a constant posting schedule, offer a special deal and include a picture to grab attention. • Put customers at ease by supplying a brief food safety and handling statement.

Make Ordering Easy • Make sure your menu and phone number are up-to-date and easy to find on your website. • If you offer online ordering and/or bill pay, make those options stand out on your website. These conveniences can save your staff time and drive business with tech-savvy customers. • Consider teaming up with a third-party delivery service. Using a third-party means you don’t need to carry insurance or manage the extra staff necessary for delivery, and you can also benefit from the promotion of your third-party.

Prep & Packaging Is Key • Some menu items might not be viable options for you during a pandemic. In addition, some items don’t travel or hold-up well, and some take a long time to make. Make sure all of the items on your menu are a good fit.

6 | ISSUE FOUR 2020 | dish!

• Evaluate every ingredient on every menu item to make sure that your offerings and your packaging make sense. There are a lot of items that will need to be packed individually or placed in special packaging to retain product integrity. • Evaluate the space you are dedicating to prep and packaging for your team. Also be sure you have a place to keep food warm while waiting to be picked up by customers. • Use tamper-proof stickers on containers and bags to help put your customers at ease.

Make it Safe & Convenient • Designate plenty of parking spots with a clear view for curbside and pick-up orders. • Think of ways that orders can be picked up with no touch contact (for instance, laying the receipt on the counter or stapling it to the bag instead of handing it to the customer) and allow a six-foot distance between you and the customer. • Make sure that you are sanitizing and disinfecting regularly, especially door handles and pick-up counters, and keep hand sanitizer close by to show Scott Fadden your dedication Martin Bros. to keeping Corporate Chef your patrons healthy. ■

SAFECHECK POWERED BY FRESH CHEQ

FOR

RESTAURANT BUSINESS SAFEGUARD YOUR BUSINESS WITH MARTIN BROS. SAFECHECK From development to implementation, Martin Bros. Safe Check program provides operators with the opportunity to establish credibility and confidence with their guests in four steps. CONSULTATION | SOP DEVELOPMENT | TRAINING & IMPLEMENTATION | PROMOTION

[Your Restaurant Here] 2 mins

We’ve got a firm handle on our cleaning practices to prevent the spread of germs, including these best practices: • Adherance to 6’ social distancing guidelines • Cleaning of hi-touch surfaces every 15-30 minutes • Disposable and digital menu access • Condiments have been removed from our tables #toserveandprotect #committedtoclean #safechecksmart

with a certified Solutions consultant 1 Work to ask questions, determine needs & review staff turnover & training schedule.

2 Establish an effective SOP plan complete with:

Task check lists for Front and Back of House

SAFECHECK POWERED BY FRESH CHEQ

Identify frequency for each task

[Your Restaurant Here] 2 mins

Just in case you gotta go…we think you should know Our bathrooms will be scrubbed and sanitized every 30 minutes to provide you with a clean and germ-free environment should you need it. #knowbeforeyougo #safechecksmart

List of EPA registered products for each task

[Your Restaurant Here] 2 mins

We hear you! In a recent survey conucted with consumers, 70% said eating at restaurants will help them feel “normal” again. As we look to adapt to a new form of normal, we are excited to announce we’re opening our doors on May 15! #comingbackevenbetter #toserveandprotect #safechecksmart

! STAY HEALTHY The most important thing we can do to stop the spread of germs is to keep handsSAFECHECK clean.

SAFECHECK POWERED BY FRESH CHEQ

WELCOME BACK !

HELP US KEEP SAFETY IN CHECK:

Please help us practice safe social distancing!

Wet hands with clean water.

Clean the backs of your hands & between fingers.

6 feet

Apply soap.

HAND WASHING HOW-TO

! 6GO DIGITAL 7 We’re Providing Ways to help you Limit Contact when you dine with us. (Because we value your peace of mind). Rinse hands with clean, running water.

As a precaution against the spread of COVID-19, we ask that you keep 6 feet of distance between you and others when possible to help promote a healthy environment for everyone. Thank you for your cooperation.

SAFECHECK

Dry hands with a clean towel or air dryer.

Scrub hands for at least 20 seconds.

Don’t forget to clean under the fingernails.

Use your towel to shut off water & open the door.

SAFECHECK Simply scan the QR code above using your smarphone camera to access our full menu!

Coordinate & schedule training/competencies Video training Group in-house training Build consumer confidence within your community using the power of social media to edify your commitment to providing a safe environment for guests to dine. Posters to help reinforce your efforts with consumers in the dining room, including: Social distancing guidelines Proper hadwashing procedures Contactless access to your menu & more! SafeCheck decal to promote your efforts

SAFECHECK POWERED BY FRESH CHEQ

Ask your Martin Bros. representative how you can build automation and accountability into your safety tasks – in real time!

WE GOT YOU, FOODSERVICE Support for Take-Out and Delivery from Your Friends at Kraft Heinz

www.kraftheinz-foodservice.com

CLICK HERE TO LEARN MORE!

together

BRUNCH Curbside

D e l i v e ry

CLICK HERE TO LEARN MORE!

business buzz

CHAMPIONING CHANGE DURING CHALLENGING TIMES Let’s face it, change is one of the only constants in life. A change may be positive, such as a marriage or the birth of a child, but change may also be negative, like the death of a loved one or job loss. As I am writing this article, we are amid the COVID-19 pandemic, and the “new norm” seems to be changing every day. We are all experiencing changes and transitions on some level both personally and professionally. So, how do we move through this time with grace? How do we help our employees navigate the unknowns of any transition gracefully?

Here is a list of 10 tips to help successfully navigate any change or transition Acceptance: By accepting that change 1. Practice is a normal part of life, it is easier to navigate the

unexpected and determine the steps we need to take in order to move forward.

Stress to Your Advantage: Stress may be both 2. Use positive and negative, but either way, view stress as growth opportunities.

Positive: Cultivate an attitude of gratitude. Take 3. Remain a moment to pause and be grateful for where you’re at in

your life or transition. You have worked hard to get where you are at, and that accomplishment deserves to be celebrated! If you are navigating something unplanned, remember that you’ve successfully managed change in the past and you will be successful again now and in the future.

Get a Mentor: A coach or mentor is a great way to widen your support network and provide you with unbiased feedback.

Prepare: If possible, prepare mentally for your next challenge by brushing up on your skills and researching as much as possible. Reading books, attending online education courses, listening to podcasts or simply connecting with your support system will help you feel more prepared to take on your new challenge. The more prepared you are for your transition, the easier it will be.

Compassionate: When you are going through a 9. Betransition, it is a time of high stress, and you may not always react the same way that you would if life were normal. Have empathy for yourself and others during these times.

Exercise Self-Awareness and Reflection: Recognize Flexible: Try to remain as flexible and open-minded 4. Stay 10. as possible to learn something new or take a different your strengths and weaknesses and understand how you approach to a situation.

Yourself Time for Self-Care: When going through a 5. Give transition, it is important to set aside time every day to relax and recharge. Connecting with nature, physical movement, journaling, reading, listening to music and watching your favorite movie are all great ways to practice self-care.

Upon Your Support System: Connecting with friends, 6. Call family or colleagues who have gone through or are currently

going through a similar experience can give you an emotional boost and provide you with some practical tips, too.

can use them to your advantage and be a help to everyone around you. Be aware of any triggers that cause negative feelings or stress and take note of your reaction. This can help you react in a better way next time and be the best version of yourself.

Cynthia Nino Martin Bros. Senior Living Market Developer

dish! | martinbros.com | 9

Senior Living

LOOK CLOSELY Leading & Communicating During Crisis Can Create Opportunity During these unprecedented times, changes brought about by COVID-19 have created a great deal of uncertainty. In the midst of this uncertainty, while navigating the day-to-day, take some time to review how key action steps that you take each day can positively impact the future.

Communicating with Public

How are You Communicating? Communication is king in any crisis situation. It’s important to be sure you are in constant communication with not only your staff but also your residents, family members and community.

Communicating with Staff

• Communicate the efforts taken to keep staff members safe. • Make sure you are taking steps to show ongoing appreciation for your staff. • Consider incorporating daily huddles as a way to engage staff, review new information, reinforce best practices and offer consistent messaging.

Communicating with Residents

• Make sure you are updating residents on what is going on with COVID-19 and any associated policy changes. • Allow residents to ask questions and share their concerns. • Do everything you can to reassure your residents and keep their spirits high during this trying time.

Communicating with Families

• Document and communicate cleaning and social distancing processes, letting families of residents know you are using EPA-certified products to disinfect and sanitize against COVID-19 and stating other measures you are taking to keep residents safe.. • Share the things your team is doing to keep their family members happy during these unprecedented times. • Identify alternatives to having loved ones visit in person.

10 | ISSUE FOUR 2020 | dish!

• Consumer confidence is at an all-time low as community spread continues to impact every state. Use this time to share your procedures with the community, as well. It’s a great way to market your best practices!

Communicating for the Future Document and share your activities during this time as a way to market yourself not only now, but into the future. Prepare ahead of time: what will your procedure be if a resident or staff member tests positive for COVID-19 or if other things arise during this pandemic or recovery period? By writing press releases and doing the work ahead of time, you eliminate the added stress “in the moment” when being challenged with the impact a positive case or other issue will have on you and your entire community. Consider the following: • What is your message? • Who is going to be in charge? • How will you prove you’re taking all required and necessary steps to keep residents and staff safe?

Don’t Forget About You Leaders think about their team, their customers and everyone else but themselves during regular operations. This is emphasized in challenging times. You have to take care of yourself, and make it a priority. You need to rest, Angie Dark disconnect and Martin Bros. decompress in order Marketing Manager to continue to offer leadership and strength to others. ■

senior living

HELPFUL IDEAS FOR

Mitigating Weight Loss DURING TRYING TIMES

With the loss of congregate dining during the coronavirus pandemic, senior living communities are doing their best to maintain good nutrition in the people they are serving. The social isolation can affect how much residents consume and enjoy their meals. As a result, many communities are seeing weight loss and reduced intakes. So, what are some things you can be doing to ensure those you serve are getting adequate nutrition? Think About the Food First

Make Mealtime Fun

` If you haven’t already, consider liberalizing diets. Given the circumstances, diet restrictions should be reconsidered for therapeutic diets. You want residents to enjoy their meals as much as possible and ensure they are consuming the meals you work so hard to put in front of them.

` Eating in their rooms may decrease the enjoyment of residents when it comes to meals. Have staff think like restaurant servers and describe the “feature of the day” when delivering their meals. For example, try making comfort foods like roast beef and mashed potatoes sound enticing and delicious.

` Sneak extra calories in by “fortifying” their foods. Can you do super cereals or higher calorie mashed potatoes by adding extra cream and butter?

` Eating is a social activity for residents. Can you connect them virtually to loved ones by setting up a video chat for residents to share a meal with their family?

` Take advantage of snacks. Who doesn’t like a chocolate shake? You can prepare shakes with whole milk and for those adventurous folks, try a smoothie. You can also feature a “smoothie of the day” and try green smoothies to get those veggies in or any variety of fruit smoothies. ` Consider out-of-the-box approaches. Some communities have even used peanut butter cups to get extra calories and a little protein. ` If all else fails, look at options for commercially available supplements. Take into consideration how many ounces you think your residents will consume. Can you use an eight ounce product? Or, would a med pass be a better option to get condensed calories and protein? What is your available storage space? Can you use a frozen product or do you need to go with something shelf stable? And of course, what flavors would your residents prefer? ` Don’t forget about hydration. The importance of fluids cannot be stated enough. Especially for those that need assistance getting to the bathroom. They don’t want to be a burden to staff and may decide that by drinking less, they can avoid asking for help. But dehydration can exacerbate a nutritional decline and make residents feel even more lethargic. Keep pushing fluids!

Connect them virtually to loved ones. Include music from their generation... it may remind them of happier times. ` If you have residents that need assistance feeding, can you use finger foods to help them with the ability to feed themselves? Get creative with delivering entrées and make them more user-friendly to those with challenged dexterity. Can you place food inside a hot dog bun or a tortilla? What about an ice cream cone for desserts? ` Do you have a way to play music? If you can, include music from their generation. It may remind them of happier times. ■ Christine Link Martin Bros. Marketing Dietitian

dish! | martinbros.com | 11

solutions

RECOMMENDED CLEANING TASK CHECKLI

SANITIZING & DISINFECTING (INCLUDING FREQUENCY & PRODUCT SUGGESTIONS)

RECOMMENDED FREQUENCY

TASK DESCRIPTION

GENERAL PURPOSE CLEANER

FLOOR CLEANER

•

GLASS CLEANER

YOUR QUESTIONS ANSWERED 2x per shift

Host/Hostess Area

Daily

Lobby/Waiting Area

•

DISINFECTANT

SANITIZER C

•

Proper preventing the spread of infectious diseases and viruses such • 2x per in shift • Beveragesanitizing Stations and disinfecting is essential • as coronavirus (COVID-19). These terms are often used interchangeably but are in fact legally different. • Daily • Wait Stations • Knowing the difference between the two can help determine the products you use and how you use them. • Open/Close POS Stations/Cashier WHAT’S THE DIFFERENCE BETWEEN After each guest QTables/Booths/Counters/Seating

SANITIZING A SURFACE AND DISINFECTING Every 15-30 minutes Restrooms

FRONT OF HOUSE CHECKLIST

A SURFACE?

1x per shift ADoors/Glass Sanitizing is killing 99.9% of microorganisms according to the

label, creating a safe level. Food contact surfaces are30-60 sanitized. Every minutes High-Touch Surfaces: Handles/Rails/Switches Disinfecting kills 100% of microorganisms as stated on the label. Daily Dining Areas/Floors

Q IF DISINFECTING KILLS 100%, WHY NOT After each use Menus DISINFECT FOOD CONTACT SURFACES?

FRONT OF HOUSE CHECKLIST

•

RECOMMENDED FREQUENCY

Host/Hostess Area

2x per shift

Lobby/Waiting Area

Daily

Beverage Stations

2x per shift

•

Wait Stations

Daily

•

POS Stations/Cashier

Open/Close

•

Tables/Booths/Counters/Seating

After each guest

•

Restrooms

Every 15-30 minutes

•

Doors/Glass

1x per shift

•

High-Touch Surfaces: Handles/Rails/Switches

Every 30-60 minutes

•

Dining Areas/Floors

Daily

Menus

After each use

•

Condiment/Napkin Dispensers

After each use

•

Hand Sink Areas

Every shift

•

Serving Window

Every 2 hours

•

Bussing Area

Every 2 hours

•

High Chairs/Booster Seats

After each use

•

Bar Area

After each guest

•

Dessert/Sundries Area

Every 30 minutes

•

Cold Buffet/Salad Bar Area

Every 30 minutes

•

Hot Buffet Areas

Every 30 minutes

•

Waste Receptacles

2x per shift

•

Equipment

Food Prep Areas Floor Mats

Griddles/Drip Trays Dry Storage Shelving

Sanitize Faucets/Soda Guns BACK OF HOUSE

FLOOR CLEANER

•

TASK DESCRIPTION

Parking Lot/Drive-Thru

•

GLASS CLEANER

DISINFECTANT •

•

Q HOW OFTEN SHOULD I CLEAN AND

• • DISINFECT HIGH-TOUCH SURFACES

•

• • •

• •

Every shift •

•

Daily •

•

Weekly • •

•

Daily

Light Fixtures

Weekly

•

Wall Art/TVs

Weekly

•

Air Ducts

Weekly

•

Reach-In Coolers

Weekly

•

Parking Lot/Drive-Thru

Every other day

•

Equipment

Every shift

•

Food Prep Areas

After each use

•

Floor Mats

Daily

•

Griddles/Drip Trays

Weekly

•

Dry Storage Shelving

Weekly

•

Sanitize Faucets/Soda Guns

Daily

•

SPILL KIT (Recommended prior to opening) Bodily Fluid Kit- 1/2ct................................................025380

IS•EFFECTIVE AGAINST COVID-19? PRODUCTS TO CLEAN RESTROOM

Bowl Caddy ..................................................018058 Brush Holder.................................................092682 Bowl Brush ...................................................092448 Swab w/Cone...............................................018020 Swab No Cone .............................................041500 Wet Floor Sign .............................................023100 Microfiber cloth-12x12 .................................020598 Microfiber cloth- 16x16 ................................020760 Microfiber Blue Glass-16x16........................093143 Microfiber Cloth Blue-12x12 ........................090061

• causes the disease COVID-19. They list the EPA registration that number of the product. Most disinfectants are sub-registered from companies that have the master EPA registration. Look • for•the EPA registration number of the product. These products may • be marketed and sold under different brand names, but • if they have the same EPA registration number, they are the • product. Martin Bros. has an updated list of approved • same products they carry • • that are on “List N”. • your Martin Bros. • Ask Rob Fiori representative for • • Martin Bros. more information. Sales SPILL KIT (Recommended prior to opening) Bodily Fluid Kit-Solutions 1/2ct.........................................

Fusion-2.5g ...................................................190168* Zymeworx-4/2L ............................................171190* Freezer Floor-2/1G ........................................190518* Neutral Floor2.5G .........................................161758* Neutraworx-4/2L ..........................................171140* Quarry Tile-2.5g ............................................190398*

GLASS CLEANERS

Multishine- 12/1qt .......................................010630 Smartshine-6/1qt .........................................024140 Martins Aerosol-12/19oz .............................016210 Glassworx-4/2ltr ..........................................171100* Conc. Glass Cleaner-2/1G ............................190308* Multishine- 4/2L...........................................022715*

•

high-touch surfaces should be cleaned and disinfected, it is • • clean and disinfect often. A minimum of • recommended to 2-3 • times per eight-hour shift would be a good • practice. The more highly touched areas like door handles, light switches, • telephones and handrails should be done more frequently. • DO I KNOW IF A DISINFECTANT• HOW

A The EPA has the “List N”, which includes products that meet the • • EPA’s criteria for use against SARS-CoV-2, the novel coronavirus

Citraworx 4/2 liter ........................................171120* S/S Cleaner 12/18 oz ...................................013638 S/S Wipes 6/40 ct........................................017220 Nusheen 6/1 qt ............................................013708 Citrus AP Cleaner 6/1 qt ..............................170408 Citrus AP Cleaner 2.5 Gal.............................161778* Citrus AP Cleaner 2/1 Gal ............................161778* GP Degreaser 4/1 Gal ..................................190048* Lemon Brite w/Bleach 6/1 qt .......................170458

After each use •

•

DISINFECTANTS

PRODUCTS TO CLEAN FRONT HOUSE

Green Microfiber Towels..............................020760 Microfiber Flex Duster..................................020528 Disp. Treated Dust Cloth .............................812960 Push Broom ..............................................90379790 Dust Pan .......................................................022030 Blue Microfiber Glass Cloth .........................093143 Brute 32 Gal. Container................................020230 Brute Dolly....................................................022100 Wet Floor Sign .............................................023100

PRODUCTS TO CLEAN TABLE TOPS

Chix Quat Towel-150ct .................................049320 Microfiber Sani Green-24ct..........................027310 Microfiber Sani Red- 24ct ............................027300 Quat test strip -0-500ppm ............................180040 Red Sanitizer Pail .........................................222500 Blue Kleen Pail .............................................283693 Green Soap Pail............................................222510 Pink Chix towel W/sanitizer.........................049310

Complete-12/1qt ..........................................162318 Millennium 64 4/2L ......................................022905 * Microcide TB- 12/1qt ...................................010660 Spic & Span Disin Clnr ................................013090 Quat San-4/1g ..............................................013518 * Purell Surface Disinf ....................................019440

10M TMA Quat Sanitizer 10324-81 ..........................................................013518

SANITIZERS

10M MultiClean Millennium Q 64 MultiTask 1839-95 .............................022905 10M MultiClean Millenium Q 64 1839-95 ................................................022910

PRODUCTS TO KILL NORAVIRUS/CORONAVIRUS

5M TMA Disinfectant Complete RTU 1839-220 .....................................162318

2M MultiClean Microcide TB 1839-83....................................................010660

Quat San-4/1g ..............................................013518* Quat San RTU-6/1qt .....................................013528 Quat Worx-4/2L............................................171160* Quat San-2/1g ..............................................190388*

10M MultiClean Kit Viral Disinfection 1839-95........................................022940 1M Clorox Healthcare Germicidal Bleach Wipes 67619-12 ...................019810

TOILET BOWL CLEANERS

30S Clorox HC Hydrogen Peroxide Clnr/Disinfectant Wipes 67619-25 ..019970

Fresh 100-12/1qt ..........................................010680 Complete- 12/1qt .........................................162318 Phos-Clean-12/1qt .......................................091830 950 Bowl Cleaner-12/1qt .............................023760

1M Purell Surface Disinfectant 84150-1.................................................019440

5M MultiClean E-fecticide 128 6836-365 ..............................................022930

1M Clorox HC Fuzion Cleaner Disinfectant 67619-30.............................016550 30S Clorox HC Hydrogen Peroxide Clnr Disinfectant 67619-24 ..............019950

* = Dispenser Needed

10M Whirlpool Disinfectant Cleaner 6836-75 ..........................................040960 10M Spic and Span Disinfectant Cleaner RTU 6836-245 .........................013090 1M Comet Disinfecting Cleaner w/ Bleach 3573-77 ..............................013080 1M Comet Disinfecting Cleaner w/ Bleach 3573-77 ..............................013100 10M Comet Disinfecting Bathroom Cleaner 3573-54 ...............................012350 Denotes Kill Time Bold Green Numbers=EPA#

ACCESS TRAINING VIDEOS AND COMPETENCIES FOR YOUR TEAM ONLINE: https://customer.martinbros.com/#!/page-view/environmental-competency

12 | ISSUE FOUR 2020 | dish!

•

not specific requirements as to how often • A While • there are •

FLOOR CLEANERS

•

management of laundry, food service utensils and medical waste • be performed in accordance with routine procedures. • should • • • •

Every other day •

•

A The • Centers for•Medicare & Medicaid Services • (CMS) advises that

WHAT DOES Area THAT MEAN? Every 30 minutes Dessert/Sundries ACold Dwell time or contact time is the required amount of time a Every 30 minutes Buffet/Salad Bar Area disinfectant or sanitizer needs to remain wet on a surface to Everytimes 30 minutes Hot Buffet the Areas achieve stated kill claims of the product. Dwell differ from product to product. If the dwell time is shortened, you may 2x per shift Waste Receptacles not achieve the maximum killing properties of the product. Weekly Light Fixtures Click here to access a recommended cleaning task checklist Wall Art/TVs that includes recommended frequency.Weekly Weekly Air Ducts RECOMMENDED CLEANING TASK CHECKLIST (INCLUDING FREQUENCY & PRODUCT SUGGESTIONS) Weekly Reach-In Coolers TOILET BOWL SANITIZER CLEANER

DISINFECTING • • • • PROPERTIES? Products may have disinfecting properties, but unless the label • it is an Environmental Protection Agency • (EPA) registered states disinfectant or sanitizer, it cannot claim to have • • those properties. Look for the EPA registration number for the product on the label to be sure. Also,•read the label for what bacterias and viruses the product states it kills. • • • THE • CORONAVIRUS OUTBREAK, SHOULD • I DISINFECT MY LAUNDRY OR FOOD • SERVICE ITEMS?

thatSink can Areas pose a health risk. For food contact surfaces, that Every shift Hand residue would need to be removed with a potable water 2 hours Serving Window leaves surfaces at a safe levelEvery rinse. Sanitizing without rinsing. You can still disinfect if you feel there may be risk Every 2 ahours Bussing Area of known viruses or bacteria, but remember to rinse after After each use High theChairs/Booster required dwellSeats or contact time of the disinfectant. After each guest Area THE TERM “DWELL TIME”. QBarI HEAR

GENERAL PURPOSE CLEANER

•

HEIGHTENED AWARENESS OF Q WITH •

After use Dispensers ACondiment/Napkin When disinfecting, there is a residual of product lefteach behind

GENERAL PURPOSE CLEANERS

BACK OF HOUSE

• ALL CLEANING PRODUCTS • HAVE Q DO

Manager

IST

TOILET BOWL CLEANER

GENERAL PURPOSE CLEANERS

PRODUCTS TO CLEAN RESTROOM

FLOOR CLEANERS

â&#x20AC;¢

........025380

GLASS CLEANERS Multishine- 12/1qt .......................................010630 Smartshine-6/1qt .........................................024140 Martins Aerosol-12/19oz .............................016210 Glassworx-4/2ltr ..........................................171100* Conc. Glass Cleaner-2/1G ............................190308* Multishine- 4/2L...........................................022715*

DISINFECTANTS

PRODUCTS TO CLEAN FRONT HOUSE Green Microfiber Towels..............................020760 Microfiber Flex Duster..................................020528 Disp. Treated Dust Cloth .............................812960 Push Broom ..............................................90379790 Dust Pan .......................................................022030 Blue Microfiber Glass Cloth .........................093143 Brute 32 Gal. Container................................020230 Brute Dolly....................................................022100 Wet Floor Sign .............................................023100

PRODUCTS TO CLEAN TABLE TOPS Chix Quat Towel-150ct .................................049320 Microfiber Sani Green-24ct..........................027310 Microfiber Sani Red- 24ct ............................027300 Quat test strip -0-500ppm ............................180040 Red Sanitizer Pail .........................................222500 Blue Kleen Pail .............................................283693 Green Soap Pail............................................222510 Pink Chix towel W/sanitizer.........................049310

10M TMA Quat Sanitizer 10324-81 ..........................................................013518

SANITIZERS

10M MultiClean Millennium Q 64 MultiTask 1839-95 .............................022905 10M MultiClean Millenium Q 64 1839-95 ................................................022910

PRODUCTS TO KILL NORAVIRUS/CORONAVIRUS 5M TMA Disinfectant Complete RTU 1839-220 .....................................162318

2M MultiClean Microcide TB 1839-83....................................................010660 5M MultiClean E-fecticide 128 6836-365 ..............................................022930 10M MultiClean Kit Viral Disinfection 1839-95........................................022940 1M Clorox Healthcare Germicidal Bleach Wipes 67619-12 ...................019810 1M Clorox HC Fuzion Cleaner Disinfectant 67619-30.............................016550 30S Clorox HC Hydrogen Peroxide Clnr Disinfectant 67619-24 ..............019950

TOILET BOWL CLEANERS Fresh 100-12/1qt ..........................................010680 Complete- 12/1qt .........................................162318 Phos-Clean-12/1qt .......................................091830 950 Bowl Cleaner-12/1qt .............................023760 * = Dispenser Needed

30S Clorox HC Hydrogen Peroxide Clnr/Disinfectant Wipes 67619-25 ..019970 1M Purell Surface Disinfectant 84150-1.................................................019440 10M Whirlpool Disinfectant Cleaner 6836-75 ..........................................040960 10M Spic and Span Disinfectant Cleaner RTU 6836-245 .........................013090 1M Comet Disinfecting Cleaner w/ Bleach 3573-77 ..............................013080 1M Comet Disinfecting Cleaner w/ Bleach 3573-77 ..............................013100 10M Comet Disinfecting Bathroom Cleaner 3573-54 ...............................012350 Denotes Kill Time Bold Green Numbers=EPA#

ACCESS TRAINING VIDEOS AND COMPETENCIES FOR YOUR TEAM ONLINE: https://customer.martinbros.com/#!/page-view/environmental-competency dish! | martinbros.com | 13

Recipe Inspirations

RED HOT BURGER 1 each As needed 1 oz 1 oz As needed 1 slice 1 each 1 each 5 oz 2 oz

Valley Meats Fresh Brisket Short Rib Ground Beef Patty – 2x1 (958130) McCormick Franks® RedHot® Seasoning (560141) Bix Sliced Yellow Onion (380715) Capital City Jalapeño (365150), sliced Roland Pomace Olive Oil (620390) Sliced Pepper Jack Cheese (909220) Rotella’s Sweet Jalapeño Square Bun – 5 in (996720), toasted B&R Sliced Jalapeño Summer Sausage – 1 oz (931939), grilled Lamb Weston Lamb’s Seasoned® Seashore-Style® Flats Fries (900048), prepared Red Hot Mayo (see recipe)

s a e d I w Ne o G o T for

PREP | Season patty with redhot® seasoning to taste and cook to desired temperature. Sauté onion and jalapeño with olive oil. Melt cheese on top of burger patty. Place on bun, top with grilled summer sausage and sautéed onion and jalapeño…and serve with fries and a side of red hot mayo.

RED HOT MAYO 2 cups 1-2 Tbsp 2 tsp

Ventura Classic Gourmet® Select Extra Heavy Duty Mayonnaise (631390) McCormick Franks® RedHot® Seasoning (560141) Mott’s ReaLime® Lime Juice (733100)

PREP | Mix ingredients together. YIELD | 8

FRESH BRISKET SHORT RIB GROUND BEEF PATTY – 2X1 (958130 – 32/8 oz) • A blend of 75/25 ground beef with brisket and beef short rib added for a unique flavor • Conveniently packed in 2 lb packs with 4 patties per package • 21-day shelf life from pack date • Round-shaped patties with paper in between each patty

SWEET JALAPEÑO SQUARE BUN – 5 IN (996720 - 6/12 ct) A unique bun for a unique burger! Great plate presentation and amazing flavor!

14 | ISSUE FOUR 2020 | dish!

That’s Hot!

Who doesn’t like a burger?! But what customers like even more is an experience. And burgers are a great way to give them that! So, make them bold. Make them unique. Make them HOT! Create burgers that they can’t find anywhere else! Now that’s a hot idea!

Recipe Inspirations N E W!

FRANKS® REDHOT® SEASONING (560141 – 1/15.3 oz) America’s #1 Hot Sauce brand is now available as a seasoning! Frank’s® RedHot® Seasoning blend brings the perfect blend of flavor and heat to new menu applications. Its dry format is perfect for items that prefer not to be saucy. Now you can shake that splat on everything!

e hot sauce!

hot sauce without th

Ever wanted hot sauce…without the sauce? Ask no more! Use this NEW RedHot® Seasoning (560141) to add the perfect kick to just about anything!

O G O T r e g Bur (278363)

N E W!

LAMB’S SEASONED® SEASHORE-STYLE® FLATS (900048 – 6/5 lb) A unique cut providing a crispy crunch with a batter that’s seasoned with sea salt, cracked black pepper and garlic. This distinctive skin-on cut delivers consistent performance and crunch in every bite. Fry.

Up-Charge Opportunity Do you and your customers love your regular fries and don’t want to see them get pushed to the side? Or are you looking for a way to add some profit on to the plate? Either way, offering a unique fry such as the NEW SeashoreStyle® Flats (900048) as an option for an upcharge fee is a great way to go!

N E W!

SLICED JALAPEÑO SUMMER SAUSAGE – 1 OZ (931939 – 3/1 lb) A unique summer sausage with a great bite and an extra kick!

dish! | martinbros.com | 15

Recipe Inspirations

Aloha!

Bring the Taste of a Hawaiian Summer to Your Menu!

KALUA PORK WITH SUNRISE BLEND 1 lb 4 cups 3 cups 2 Tbsp 2 Tbsp As needed As needed 3/4 cup 1/2 cup

t n e i d e r g n I e n O s y a W Two

Hormel Café H® Kalua Pork (319260), pulled or diced Spinach & Baby Kale Blend (392550) Bix Sliced Brussels Sprouts (389470) Roland Pomace Olive Oil (620390) Wholesale Minced Garlic (391020) Salt Pepper Ventura Sauce Craft™ Gochujang Korean Pepper Sauce (400720) Sunrise Blend (see recipe)

PREP | In a skillet or grill over medium-high heat, heat olive oil. Add pork; sauté for 1-2 minutes. Add spinach & baby kale blend and sliced Brussels sprouts; continue to sauté until sprouts start to wilt. Add garlic, salt and pepper; continue to cook for 30 seconds. Add Korean pepper sauce; cook until sauce is hot. Serve with prepared Sunrise Blend. YIELD | 3

SUNRISE BLEND 2 lb 1-1/2 qt 1 Tbsp 1 tsp

InHarvest Sunrise Blend with Quinoa Flakes® (387720) Water Custom Culinary True Foundations™ Chicken Liquid Stock Concentrate (501900) McCormick Crushed Red Pepper (475721)

PREP | In a sauce pan, bring water, liquid stock concentrate and crushed red pepper to a boil. Stir in sunrise blend. Cover. Remove from heat. Let rest covered for 20 minutes before serving. YIELD | 32

Cost $3.81 | Sell $10.99 Potential Profit $7.18

ENtrée TO GO (357574)

16 | ISSUE FOUR 2020 | dish!

Recipe Inspirations

ON-TREND IDEA The

Ingredient

CAFÉ H® KALUA PORK (319260 – 6/5 lb ave) • Fully cooked Hawaiian-style pork made with boneless pork butts slow cooked in the bag for hours for maximum flavor and tenderness. • Easy and convenient to prepare. • Well-balanced flavor is versatile enough to use across the menu.

SPINACH & BABY KALE BLEND (392550 – 4/1 lb)

SLICED BRUSSELS SPROUTS (389470 – 1/5 lb)

SAUCE CRAFT™ GOCHUJANG KOREAN PEPPER SAUCE (400720 – 4/.5 gal) The ultimate umami experience balances traditional gochujang fermented pepper paste with soy and garlic.

SUNRISE BLEND WITH QUINOA FLAKES® (387720 – 6/2 lb) A blend of wheat bulgur, buckwheat groats, Colusari Red Rice, 100% wholegrain quinoa flakes and whole brown flax seed.

TRUE FOUNDATIONS™ CHICKEN LIQUID STOCK CONCENTRATE (501900 – 6/32 oz) This authentic-tasting chicken stock delivers with great flavor and a clean ingredient deck, and it is extremely convenient to use.

dish! | martinbros.com | 17

Recipe Inspirations

HAWAIIAN PORK SLIDERS 3 each 6 oz 3 each 3 oz 6 oz 2 oz

Baker Boy Brioche Slider Buns (999780), toasted Hormel Café H® Kalua Pork (319260), pulled, heated Wholesale Pineapple (377430), large slices Ken’s Apple Cider Vinaigrette (562000) Lamb Weston Stealth Fries® Potato Dippers™ (969310), prepared Ventura Sauce Craft™ Sweet Chili Sauce (400810)

k r o P a Kalu y a W r e h t o n A

PREP | Grill pineapple by. Build sandwiches with pork topped with grilled pineapple and drizzled with apple cider vinaigrette. Serve with dippers and side of sweet chili sauce.

Cost $4.35 | Sell $12.99 Potential Profit $8.64

Flavor Fusion Hawaiian-Style Slider with an Asian-Inspired Sweet Chili Dipping Sauce STEALTH FRIES® POTATO DIPPERS™ (969310 – 6/4 lb) Unique, bite-sized scoops perfect for flavorful dipping, dunking and scooping…or simply served as a side. An invisible potato starch coating keeps them hot and crisp, bite after delicious bite. Fry or oven.

SAUCE CRAFT™ SWEET CHILI SAUCE (400810 – 4/.5 gal) Mouthwatering sweet and mild Asianinspired red chili pepper sauce with pops of garlic.

18 | ISSUE FOUR 2020 | dish!

Recipe Inspirations

Nothing Says Summer Like GrilLed PineapPle! How To: Brush pineapple slices with olive oil and place on the grill. Cook for approximately 7 minutes per side until lightly charred.

SLIDERS, LIKE BURGERS, ARE PERFECT FOR TO-GO!

Recipe Inspirations

GARLIC PARMESAN ROTISSERIE CHICKEN 1 each

Gold’n Plump Fresh Whole Rotisserie Chicken (972810) Ventura Sauce Craft™ Garlic Parmesan Sauce (400730) Salt Pepper McCormick Granulated Garlic (472321)

1/2 cup 1 tsp 1 tsp 1 tsp

PREP | Preheat oven to 325°F. Mix salt, pepper and garlic together; rub chicken with the seasoning. Place chicken on a baking screen. Rub with half the garlic parmesan sauce. Roast for approximately 30 minutes. Brush with remaining sauce. Continue to roast until internal temperature at the thickest part reaches 165°F. Let rest for 15 minutes before slicing. Serve with two sides. SERVES | 8

Cost $10.00 | Sell $35.96 Potential Profit $25.96

FRESH WHOLE ROTISSERIE CHICKEN (972810 – 12/3.2-3.5 lb)

SAUCE CRAFT™ GARLIC PARMESAN SAUCE (400730 – 2/1 gal) A straightforward blend of garlic and Parmesan cheese that creates a rich and savory sauce.

GRANULATED GARLIC (472321 – 1/26 oz) Maintains the distinctive flavor and aroma of garlic in a course-ground format. Best used in rubs for beef, pork, fish or poultry…as well as in sauces.

MEAL KIT IDEAS PepPeroni Pizza two small pizzas Serves 4 People- Makes large pizza one or combine to make

Balls x 2 Each 8 OZ Dough #945720 Pizza Pizza Sauce- 1 Cup #553070 Cheese- 2 Cups de Mozzarella #900896 Gran eroni- 1 Cup #929360 Pepp

Container Plastic Hinged Large Black & Clear 1-Compartment x 3” 9.25” x 9.125” 357574

Container Plastic Hinge Clear 8 Ounce 1 1/2” 5 3/8”x 4 1/2”x 857218

BL Stuffed T

BLT

1 2 3 4

cooking instructio

rest at room Allow Dough to 30 minutes temperature for before using. to 450º Pre-Heat Oven

or by roller either by hand Roll Out the Dough . pin on a flat surface pizza pan. (Spray Dough on your Place Sheeted Fork gently spray) Using a Pan with cooking inches. every couple of poke the crust spread the pizza Using a spoon out the dough. sauce evenly through

and

what you need

of your toppings Then place with choice. al) of cheese (Option Add final layer s for 10-12 minute Cook your pizza of your oven and on the lower rack on the s r 2-3 minute then for anothe upper rack. rest the oven and let Remove from s for 2-3 minute

JOY!! n EN th e

of cheese evenly Add 1 light layer pizza. throughout your

Click here to get six Meal Kit Ideas to offer for to-go! 20 | ISSUE FOUR 2020 | dish!

Whole Chicken Dinner-for-Four Give your customers something unique! This flavorful rotisserie chicken is perfect to feed the whole family, and with families hunkering down at home these days, this comfort meal is something they could look forward to!

Recipe Inspirations

Bring rustic,

back-of-the-house flavor to your plate with these tricolor carrot coins.

MULTI-COLOR COIN CARROTS - 1/4 IN (380491 - 1/5 lb)

On-trend House-made loOk ColOrful plate apPeal dish! | martinbros.com | 21

Recipe Inspirations

GRANOLA VERY BERRY SMOOTHIE 1 cup 1/2 cup 1/4 cup 1/4 cup 1/2 cup 1/4-1/2 cup

General Mills Yoplait® ParfaitPro® Strawberry Yogurt Bulk (904750) Dole Chef-Ready Cuts Sliced Strawberries (966850) Frozen Blueberries (965290) Frozen Raspberries (965270) Kellogg’s Bear Naked® Triple Berry Granola (413050) Sugar Foods Blue Diamond® Unsweetened Almond Milk (908100)

PREP | In a blender, combine all ingredients. Blend until smooth. Garnish as desired.

Cost $10.00 | Sell $35.96 Potential Profit $25.96

YOPLAIT® PARFAITPRO® STRAWBERRY YOGURT BULK (904750 – 6/64 oz) Bulk low-fat strawberry gluten-free yogurt in a convenient, multi-serve pouch. Easy three-step tear, squeeze and toss process lets you make parfaits and smoothies in less time with less labor, mess and waste.

BEAR NAKED® TRIPLE BERRY GRANOLA (413050 – 4/48 oz) Raspberries, strawberries and blueberries in a non-GMO project verified granola.

BLUE DIAMOND® UNSWEETENED ALMOND MILK (908100 – 12/32 oz) A touch of the almond’s natural sweetness without added sugar. Non-dairy almond milk is delicious in everything, from cereals and smoothies to cooking and baking.

22 | ISSUE FOUR 2020 | dish!

Recipe Inspirations

Triple Triple Berry

The combination of frozen raspberries, strawberries and blueberries AND these berries in the granola AND the topping make for a very berry combination!

e i h t O o sm to go (850275 â&#x20AC;&#x201C; cup) (850620 â&#x20AC;&#x201C; lid)

dish! | martinbros.com | 23

Recipe Inspirations

ORANGE TROPICAL DREAM PIE 1 each 2 cups 3 cups 1/2 cup 1/2 cup 1/2 cup 1/2 cup 1/4 cup

Graham Cracker Pie Crust (412590) Blue Bunny Orange Sherbet (990500) Rich’s Ready To Whip Liquid Non-Dairy Whip Topping® (988158), prepared, divided Dole Chef-Ready Cuts Diced Mango (965510) Dole Pineapple Tidbits (757010), drained well Mandarin Oranges (751610), drained well Wholesale Kiwi (377350), peeled, diced Azar Coconut (464038)

PREP | Preheat oven to 350°F. Toast coconut by spreading in a single layer on a large baking sheet. Bake for 8-10 minutes, stirring every 2 minutes until coconut begins to brown. Remove from oven and transfer to a dish to cool completely. Remove sherbet from freezer and let slack out for 5-10 minutes. DO NOT MELT. In a bowl, fold together sherbet and 1-1/2 cups whip topping. Add mango, pineapple, oranges and kiwi. Lightly fold in. Pour filling into pie crust. Freeze 2 hours. Top with remaining whip topping and toasted coconut. Return to freezer. YIELD | 6-8 slices

Cost $1.11 | Sell $4.99 Potential Profit $3.88

f O r o v a l F y Ma The Month

ORANGE SHERBET (990500 – 1/3 gal) A light, refreshing treat made with fruity orange puree and natural orange flavoring.

24 | ISSUE FOUR 2020 | dish!

h t i w r e m m u S e m o Welc

! e i P a f o m a e r D s i h hT

Recipe Inspirations

READY TO WHIP LIQUID NON-DAIRY WHIP TOPPING® (988158 – 12/32 oz) Whips up to four times its volume. Excellent performance and stability. Perfect for any recipe.

Check out the To Go Program at bakeryanddessertstogo.com

O G O T PIE dish! | martinbros.com | 25

SAVE$300 Start now and save up to $300 on Trident Seafoods Wild Alaska Fully Cooked Seafood products that are perfect for takeout/delivery Purchase any participating products from April 15, 2020 - December 31, 2020. Rebates must be postmarked by January 31, 2021. Redi Grilled™ Wild Alaskan Salmon Burger – 3.8 oz (969760 – 2/5 lb) Redi Grilled™ Alaskan Salmon (927490 – 40/4 oz) Redi Grilled™ Wild Alaskan Pollock (927480 – 40/4 oz) Redi Grilled™ Wild Alaskan Pollock Strip (969710 – 2/5 lb) Flake Surimi (957000 – 12/2.5 lb) Salad Style Surimi (924960 – 4/2.5 lb) Supreme Salad Style Surimi (929300 – 4/2.5 lb) 10g Protein Noodles™ (958850 – 4/2.5 lb)

Ask your Martin Bros. representative for more information about this rebate! www.TridentSeafoods.com

TRFS-0420-5744 POS 5744

04/20

BRING THE TASTE OF

EVERYTHING BAGEL TO EVERYTHING ELSE.

Your patrons love the savory taste of an everything bagel. And now you can bring it to them like they’ve never seen it. This classic blend of Garlic, Poppy Seeds, Salt, Onion and Sesame Seeds makes it easy to shake up your menu by adding the fan-favorite everything bagel flavor to everything else.

49%

of consu mers are intereste d in the everythin g bagel flavor. *

39%

of consumers ha ve tried everything bagel seasonin * g.

EVERYTHING YOU NEED …

• A flavor patrons know and love • Elevates taste, texture and visual intrigue • Familiar flavor in unexpected places keeps patrons coming back • Preblended seasoning makes it easy to deliver consistent flavor • Helps reduce time and labor needed to mix in house

(475841 – 1/21 OZ)

*Datassentials: On the Menu, October 2017

Try it for free today! Ask your Martin Bros. Representative for more information about this rebate! Offer valid through 11/30/2020.

EVENTS, EDUCATION & More WEBINARS Panel Discussion on IDDSI Implementation

Jun

Jul

Here we are, one year after the beginning steps of adopting IDDSI. Hear from a panel of customers as to how they are actually implementing these new standards in different settings across the Midwest.

Audience: Senior Living

The Snacking Boom Audience: Everyone

Aug

The Essentials of Discharge Planning Audience: Senior Living

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

RESOURCES FROM MARTIN BROS.

CORONAVIRUS

Key information for preventing the spread of infectionsâ&#x20AC;&#x201C;hand washing, sanitizing, disinfecting and more

Chef Doug Voss shares menu ideas and packaging tips to grow profit and ensure customer satisfaction

FOODSERVICE TOOLS & TRAINING

Get ideas and tips for implementing new CMS guidelines in your senior living community

Best practices for bringing vistors into your community LIVE Tuesday, May 19! Recording will be available

Find these resources and many more by logging on to the Martin Bros. customer website and clicking the Coronavirus Information & Updates banner on the home page.