Valentine’s Day Recipes p4 | Lent Dine-In & To-Go Ideas p12 | St. Pat’s Features p20
restaurant edition Foodservice Solutions Magazine | Issue One 2021 | martinbros.com
senior living edition Porterhouse Chop & Scallops p4
(928678 - 36/4.23 oz)
INTRODUCING: SAFECHECK 360 SafeCheck 360 brings automation and increased efficiency to any organization. Perform audits and screenings, incorporating in-the-moment training when needed. Schedule alerts to keep important tasks top of mind. Build automation and accountability into your standard operating procedures today!
Paperless Unlimited Users Customizable Alert System Easy Onboarding Reporting Data is stored in real time online (with nothing stored on the device). Reporting is available at the click of a button from your desktop computer! CLICK HERE TO LEARN MORE!
MARTINBROS.COM | (800) 847-2404
KICKING OFF A NEW YEAR We made it to 2021! While we’re still working through the pandemic, we know some new ideas could come in handy right about now, too.
Foodservice Solutions Magazine | 2020 Issue six | martinbros.com
EXECUTIVE VICE PRESIDENT Diane Chandler
VICE PRESIDENT OF MERCHANDISING Jennifer Meinders
There are several holidays coming up that are great ways to create limited time offers and set print and social media promotions. Valentine’s Day, Lent and St. Patrick’s Day are all right around the corner - on the calendar and in this issue of Dish!. So, please enjoy these ideas as we wish you a great start to the year!
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
DIETITIANS
Julie Halfpop, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow
SENIOR LIVING SPECIALISTS Erika Kramer, Ryan Young
MEDICAL SUPPLIES SPECIALIST Becky Miller
this issue
4
Recipe Inspirations
Valentine’s Day Recipes
12
Recipe Inspirations
Lent Dine-In & To-Go Ideas
EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Dustin Rider, Rick Moser, Mario Mery
CULINARY
Scott Fadden, Steve Tiezzi
GRAPHIC DESIGNERS
20
Recipe Inspirations
Irish Poutine
Rob Swiatly, Trevor Holman, Beth Keeney Bill Pendry, C. Allyn Slack
PHOTOGRAPHY & QUICK TIP VIDEO Rob Swiatly
VIDEOGRAPHY
22
Recipe Inspirations
Corned Beef on a Pretzel Bun
C. Allyn Slack
MARKETING BRAND STRATEGIST Beth Keeney
INTERACTIVE DESIGN SPECIALIST Bill Pendry
Crab Cakes Two Ways
Pages 16-17
*Potential profits are based on average prices and serving sizes. Martin Bros. reserves the right to correct all printing errors.
Watch informative Martin Bros. videos Click for more Martin Bros. recipes Click for additional rebate information
Cheese Red Velvet Cream ate Pie Mousse ChocolPages 10-11
Restaurants
Post-Pandemic: 5 Trends for 2021 & Beyond
REBATES
While 2020 has delivered unprecedented times, we will get through this and come out stronger. We can use our experiences and our knowledge to adapt. Here are five things to focus on as we continue to forge ahead in 2021 and beyond. 1 To-go and delivery 2 Digital ordering and digital payment 3 Food and health safety 4 Changing perceptions of value 5 Connection to customers and staff
To find out more about these trends, click here to view this blog.
Kick the New Year Off With These $$$$$ Savings! Pillsbury™ Frozen Baked Goods Rebate
Save $6 off per case!
Offer valid through February 28, 2021
UniPro® Exclusive Pillsbury™ Professional Mixes Rebate
Save $25 off your first case! Offer valid through February 28, 2021
Pillsbury™ National Biscuit Rebate
Save up to $7 per case!
Offer valid through February 28, 2021
Gold Medal™ Mixes Rebate
Save up to $8 per case! Offer valid through March 31, 2021
Scott Fadden Martin Bros. Corporate Chef & Operations Consultant
2 | ISSUE ONE 2021 | dish!
Pillsbury™ Golden Buttermilk Baked Biscuits Rebate
Love them or they're free! Offer valid through May 31, 2021
Find more information on these rebates at customer.martinbros.com.
New & Superior Cleaning Technologies for the New Year (019510)
24 Hour Sanitizing Spray (011590 – 6/15 oz)
UV Disinfection Wand
• Doctor designed and developed • Proprietary medical-grade technology • Best-in-class components and performance • Portable and easy to use • Effective for 50,000 hours of use • Clinically proven to disinfect and eliminate germs, bacteria and viruses up to 99.9% in under 6 seconds
• Kills the virus that causes COVID-19 • Kills 99.9% of bacteria in 5 minutes • Keeps killing bacteria for 24 hours, providing 24 hours of protection from bacteria growth even after multiple touches* • Use on high touch, low grease/soil surfaces
Hygen™ Disposable Microfiber System • Removes 99.7% or more of tested viruses and bacteria • Helps reduce cross-contamination • Compatible with common disinfectants Disposable Microfiber Cloths (029140 – 60/12x12 in) Disposable Microfiber Pads (029150 – 50/18 in) Quick-Connect Straight Handle (020408) Quick-Connect Frame (020478) Pulse Microfiber Spray Mop (020570) Cloth Charging Tub (029160)
*Microban 24 Hour Sanitizing Spray does not provide 24-hour residual protection against any viruses.
dish! | martinbros.com | 3
Recipe Inspirations
t e u D t c e f The Per PORTERHOUSE CHOP 1 each
As needed As needed As needed
Seaboard Prairie Fresh Signature Porterhouse Bone-In Pork Loin Chop – 12 oz (319500) Salt Pepper Custom Culinary Gold Label Bourbon Sauce (90619479)
p o h C e s u o h r e t r o P s p o l l a c S and
PREP | Season chop with salt and pepper. Grill, brushing both sides with bourbon sauce. Continue to grill until internal temperature reaches 145°F.
SCALLOPS 2 each
As needed As needed As needed
High Liner FPI Sea Scallops – 10-20 ct (925200) Salt Pepper Olive Oil
PREP | Lightly salt and pepper the scallops. Sear in a hot sauté pan with olive oil for approximately 1 minute on each side. Note: The scallops should be golden brown on the outside and translucent on the inside when fully cooked.
GOLDEN JEWEL BLEND 2 lb
2 cups
1-3/4 qt As needed
InHarvest Golden Jewel Blend (461290) Capital City Grape Tomatoes (362070), halved Water Salt
PREP | Bring water and salt to a boil. Add golden jewel blend, reduce heat and simmer for 10 minutes covered. When cooked, add grape tomatoes. YIELD | 26
CARROTS & BRUSSELS SPROUTS 2 cups 2 cups
To Go Tip:
Scallops do not travel very well, so use crab cakes instead for a to-go option.
Carrots (360300) Wholesale Brussels Sprouts (377590), leaves
PREP | Drop brussels sprouts leaves into a preheated deep fryer. Fry until crisp and leaves darken. Lightly season if desired. Steam or simmer carrots until tender. Toss with butter and season if desired. YIELD | 4
Cost $9.84 | Sell $29.99 Potential Profit $20.15
4 | ISSUE ONE 2021 | dish!
Recipe page 16
CLICK HERE FOR A QUICK TIP ON GRILL MARKING! PRAIRIE FRESH SIGNATURE PORTERHOUSE BONE-IN PORK LOIN CHOP (319500 – 13/12 oz) • Spectacular bone-in pork chop includes both the main loin and the tenderloin. • Highly tolerant to extended hold times. • Cooking abuse tolerant - comes out tasting tender and delicious every time.
GOLD LABEL BOURBON SAUCE (90619479 – 4/4 lb) A sweet and tangy sauce featuring the distinctive taste of bourbon.
FPI SEA SCALLOPS – 10-20 CT (925200 – 2/5 lb) Selected from the world’s richest waters to ensure premium quality.
Chef Tips: To keep cost down, use 26-30 count shrimp in place of the scallops. Oven roast the brussels sprouts instead of deep frying for a healthier option.
GOLDEN JEWEL BLEND (461290) A colorful bouquet of pearled couscous, tri-colored orzo pasta, split baby garbanzo beans and delicate quinoa. Extremely versatile blend for any menu applications.
dish! | martinbros.com | 5
Recipe Inspirations
TENDERLOIN
As needed As needed As needed As needed
B&R Choice Beef Tenderloin Tail (931622) Salt Pepper Wholesale Minced Garlic (391020) Roland Pomace Olive Oil (620390)
PREP | Rub tenderloin with olive oil. Season with salt, pepper and minced garlic. Grill to desired temperature. Let rest before slicing. YIELD | 2
SAUCE 2 cups
1/4 cup 3 Tbsp
1 tsp
1 tsp
1/4 cup
Custom Culinary Gold Label Demi Glace (90483263) Dry White Wine Wholesale Shallots (360565), chopped fine McCormick Thyme Leaves (472661) McCormick Tarragon Leaves (472401) Butter
eT n
n i o l r e d
a h C h t i w
Bee f
12 oz
PREP | In a hot sauté pan, sauté shallots until almost translucent. Add wine. Stir, simmer and reduce wine to half. Add demi-glace, thyme and tarragon. Bring to a simmer, stirring well. Remove from heat. Let sit for 5 minutes. Strain through a fine mesh strainer. Add butter. YIELD | 8
GOLDEN JEWEL BLEND 2 lb
1-3/4 qt As needed As needed 2 cups 1 cup
1/2 cup
1/2 cup
2 cups
InHarvest Golden Jewel Blend (461290) Water Salt Olive Oil Monterey Large Mushrooms (360925), quartered Yellow Onions (361045), medium diced Capital City Red Pepper (361251), diced Capital City Green Pepper (361261), diced Capital City Grape Tomatoes (362070), halved
PREP | In a sauté pan over medium-high heat, add olive oil, mushrooms, onions and peppers. Add water and salt. Bring to a boil. Add golden jewel blend. Reduce to a simmer, cover and continue to simmer for 10 minutes. Remove from heat. Toss in tomatoes. YIELD | 28
Cost $4.52 | Sell $15.99 Potential Profit $11.47
6 | ISSUE ONE 2021 | dish!
Chef Tips: Great way to serve beef tenderloin at a good price. To reduce cost, use Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix (501700). For a smaller portion, cut tenderloin into 4-ounce portions. Could use rice in place of golden jewel blend.
Recipe Inspirations
ateaubriand Sauce
PLASTIC BLACK RECTANGULAR REUSABLE MICROWAVABLE WITH CLEAR LID CONTAINER - 28 OZ (858210 – 1/150 ct)
dish! | martinbros.com | 7
Recipe Inspirations
2 oz 3 oz 2 cups
2 cups
2 cups
2 Tbsp
1 cup
1 cup 2 cups
As needed 8 each
Zerega Radiatore Pasta (480690), prepared Butter Olive Oil Wholesale Broccoli (360062), rough chopped Wholesale Asparagus (360050), third cut Monterey Large Mushrooms (360925), quartered Wholesale Minced Garlic (391020) Capital City Red Pepper (361251), diced Red Onion (361035), diced Quartered Artichoke Hearts (601340), rough chopped Kraft Heinz Grated Parmesan Cheese (903460) Vie de France Petit Pain French Rolls (992600)
PREP | In a large sauté pan over mediumhigh heat or a hot griddle, melt butter and add olive oil. Add broccoli, asparagus and mushrooms. Sauté for approximately 3 minutes. Add garlic, peppers and onions. Continue to cook until peppers and onions start to soften. Add pasta and artichokes. Toss until heated through. Top with parmesan cheese. Serve with a roll. YIELD | 8
Cost $1.94 | Sell $8.99 Potential Profit $7.05 PLASTIC BLACK SQUARE REUSABLE MICROWAVABLE WITH CLEAR ATTACHED LID CONTAINER - 8X8 IN (860298 – 1/138 ct)
8 | ISSUE ONE 2021 | dish!
Garlic Pa
1 lb
sta
GARLIC PASTA & SAUTÉED VEGETABLES
Recipe Inspirations
Perfect as a vegetarian option - with unique pasta shapes and colorful veggies - or give the option to add steak, chicken or shrimp!
Restaurant Benefits Travels good. Great vegetarian option. Good profit.
dish! | martinbros.com | 9
Recipe Inspirations
e s s u o M e s e e h C m a e r C t e v l e e i V P d e e t a R l o c o h C
CHEF PIERRE® LUXE LAYERS® RED VELVET CREAM CHEESE MOUSSE CHOCOLATE PIE (995488 – 4/41 oz) This showstopper has dark chocolate ganache and vanilla bean cream cheese mousse layers divided by red velvet crust all topped with whipped cream topping and chocolate curls.
Cost $1.77 | Sell $6.99 Potential Profit $5.22
PLASTIC PIE WEDGE CONTAINER TAMPER EVIDENT (359196 – 1/200 ct)
10 | ISSUE ONE 2021 | dish!
TAKE PRESENTATION U WITH CHOCOLATE CURL
Recipe Inspirations
Restaurant Benefits Pre-sliced, so only pull what you need from the freezer when you need it. Small size to tempt full patrons to add just a little dessert to their order. Travels well for to-go orders.
[Your Business Here] 2 mins
POST YOUR DESSERT SPECIALS!
Bring your sweetie in for this delicious Valentine’s treat, or stop by and pick it up to go! Whole pies and single slices available! #RedVelvetChocolateCreamPie #sweettooth #happyvday
UP A NOTCH LS & HEARTS! dish! | martinbros.com | 11
Recipe Inspirations
CLASSIC FISH & CHIPS 6-8 oz 1 lb +
3 cups + 5 oz
4 oz
1 each
2 oz
As needed
Cod (922121) Kerry G&L Krispy Fry Batter (416770) Water, cool Lamb Weston Lamb’s Seasoned® Wedge Cut Original Recipe Fries (963000), prepared Mrs. Gerry’s Extra Creamy Coleslaw (905315) Wholesale Lemon (376111), wedge Ventura Classic Gourmet® Select Tartar Sauce (630060) Heinz Malt Vinegar (90342495 or 90342427)
Perfect for Lent 2021 February 17 – April 3
Unique Options for Dine-In or To-Go
PREP | Preheat oil to 350-360°F. Using a wire whip, mix fry batter and water until smooth and free of lumps. Pre-dust cod in plain, dry batter before submerging into prepared, liquid batter. Remove battered cod and place directly into preheated oil. Fry until done. (Notes: You can thin out batter with water to make a crispier, thin crust. As you use the batter through service, you may need to add water to keep the same consistency.) Serve with fries, coleslaw, lemon wedge, tartar sauce and malt vinegar.
Cost $4.46 | Sell $13.99 Potential Profit $9.53
G&L KRISPY FRY BATTER (416770 – 6/5 lb) Serve up crispy, golden fried foods across your menu. This versatile all-purpose batter features a blend of wheat and corn flours that fry to a crispy golden color. The justadd-water method makes prep easy. And it’s fully customizable. Instead of water, just add beer, buttermilk or any liquid of your choice to create signature items.
EXTRA CREAMY COLESLAW (905315 – 2/11 lb) A coleslaw with a thicker consistency made with mayonnaise, shredded cabbage and carrots.
Restaurant Benefit A patron favorite that travels well.
CLASSIC GOURMET® SELECT TARTAR SAUCE (630060 – 4/1 gal) The perfect pairing with any seafood dish. Try it with fish and chips, crab cakes, shrimp and more.
12 | ISSUE ONE 2021 | dish!
Recipe Inspirations
MALT VINEGAR (90342495 – 12/12 oz or 90342427 – 200/9 gr) Full-bodied flavor to top everything from seafood dishes and fish and chips to meat, macaroni and bean salads.
PLASTIC BLACK SQUARE REUSABLE MICROWAVABLE WITH CLEAR ATTACHED LID CONTAINER - 8X8 IN (860298 – 1/138 ct)
dish! | martinbros.com | 13
Recipe Inspirations
SALMON SANDWICH 1 each
As needed As needed 1 each 3/4 oz 1 slice 5 oz
High Liner FPI Chilean Atlantic Salmon – 6 oz (928840) Salt Pepper Rotella’s Split Top Brioche Bun – 3.5 in (306860), toasted Shredded Lettuce Tomato Lamb Weston Lamb’s Seasoned® Wedge Cut Original Recipe Fries (963000), prepared
PREP | Salt and pepper both sides of salmon; grill until cooked. Build sandwich and serve with fries.
Cost $4.35 | Sell $12.99 Potential Profit $8.64
h c i w d n a S n Salmo s e g d e W d e n o s a e S with Chef Tip: For a better price point, try High Liner FPI Ultimate Salmon Burger – 4 oz (927430 – 1/10 lb)
FPI CHILEAN ATLANTIC SALMON – 6 OZ (928840 – 1/10 lb) Buttery, rich and delicious, Atlantic Salmon from Chile is perfect for everyday eating occasions.
LAMB’S SEASONED® WEDGE CUT ORIGINAL RECIPE FRIES (963000 – 6/5 lb) An 8-cut wedge provides great potato flavor and texture and excellent holding capabilities. Fry or oven.
PLASTIC BLACK SQUARE REUSABLE MICROWAVABLE WITH ATTACHED LID TRAY - 6X6 IN (357542 – 4/100 ct) Special Order
14 | ISSUE ONE 2021 | dish!
Recipe Inspirations
Som
litt a g n i eth
le different than your usu al
fil
e t!
Restaurant Benefits Travels well. Unique – Many restaurants serve salmon filets. Serving salmon on a sandwich‌now that’s distinctive!
dish! | martinbros.com | 15
Recipe Inspirations
CRAB CAKES 1 lb
1 lb
1/2 cup
2 each 1/4 cup
1 tsp
1/4 tsp 2 Tbsp
1 tsp
To taste 2 Tbsp
2 Tbsp
Fortune Blue Lump Crab Meat (371760) Fortune Blue Backfin Crab Meat (368700) Sugar Foods Breadcrumbs (415638) Eggs Ventura Highland Market Essentials Heavy Duty Deluxe Mayonnaise (630248) McCormick Old Bay® Seasoning (473001) McCormick Black Pepper Kraft Heinz Lea & Perrins® Worcestershire Sauce (520250) McCormick Ground Mustard (472381) Kosher Salt Yellow Onion (361077), small diced (optional) Capital City Red Bell Pepper (361251), small diced (optional)
Crab Cakes 2 Ways 1.Entrée
PREP | Mix together eggs, mayonnaise, seasoning, black pepper, Worcestershire sauce, ground mustard, kosher salt and optional yellow onion and red bell pepper until creamy. Add breadcrumbs, mixing evenly. Add crab meats, mixing evenly and being careful not to mush the crab meat. Shape into cakes. Sauté in a pan with a little oil for about 5 minutes on each side. YIELD | 10
SAUCE As needed As needed
Custom Culinary Gold Label Hollandaise Sauce (500500) Lola’s Original Hot Sauce (552190)
PREP | Warm hollandaise sauce. Add hot sauce to desired taste.
Cost $10.40 | Sell $22.99 Potential Profit $12.59 PLASTIC BLACK RECTANGULAR REUSABLE MICROWAVABLE WITH CLEAR LID CONTAINERCONTAINER - 28 OZ (858210 – 1/150 ct)
Restaurant Benefits Travels well. Great way to offer an upscale plate at a reasonable cost.
16 | ISSUE ONE 2021 | dish!
Chef Tips: Mixing these two types of crab meat together creates an amazing crab cake that is upscale yet with a more reasonable price point! Sauce can be made without adding hot sauce to make it more universal. Try premade crab cakes to lower labor!
King & Prince Gourmet Seafood & Crab Cake (927410)
High Liner Maryland-Style Crab Cake (920610) Try a whisk and serve hollandaise sauce to reduce cost!
Custom Culinary Whisk & Serve® Hollandaise Sauce Mix (501801)
Recipe Inspirations OLD BAY® SEASONING (473001 – 1/24 oz) Designed to give a characteristic spicy flavor to any food, especially seafood. The taste is spicy with refreshing undertones.
GOLD LABEL HOLLANDAISE SAUCE (500500 – 55/3 oz) • A classic mother sauce, delivering the authentic emulsification of egg yolk, clarified butter, lemon and just the right level of cayenne pepper you would expect to find in a scratch preparation. • Packed in convenient, individually- portioned pouches that can carefully be placed right into hot water to warm for service.
SPLIT TOP BRIOCHE BUN – 3.5 IN (306860 – 8/6 ct) • Dark brown, glossy crust gives a gourmet appearance to this slightly sweet and buttery bun. • Perfect for gourmet burgers and sandwiches.
CRISPYCOAT™ CRISPY ON DELIVERY® REGULAR CUT FRIES (968800 – 6/5 lb) • CrispyCoat™ fries have an even-batter coating that delivers crispiness while extending hold time. • This revolutionary fry provides exceptional delivery and takeout characteristics, maintaining crispiness up to 30 minutes when using vented packaging. • This popular cut is the perfect balance of potato texture and flavor.
Cost $7.10 | Sell $19.99 Potential Profit $12.89
2.Sandwich CLICK HERE FOR QUICK TO-GO TIPS FROM MB CHEF STEVE TIEZZI! dish! | martinbros.com | 17
Recipe Inspirations
CRAB LOUIE SALAD 4 oz 2 oz
1 oz
3 each 3 each 3 each 3-4 each
As needed 1 each
Shredded Romaine Fortune Blue Lump Crab Meat (371760) Fortune Blue Backfin Crab Meat (368700) Egg, hard cooked, quarters Tomatoes, wedges English Cucumber, slices Asparagus, spears, trimmed, cut in half, blanched, cooled Sauce (see recipe) Vie de France Petit Pain French Roll (992600)
Crab Louie Salad
PREP | Build the salad.
SAUCE 2 cups
1/2 cup 1/2 cup 2 Tbsp 1 Tbsp 1 tsp
1 tsp
As needed As needed
Ventura Highland Market Essentials Heavy Duty Deluxe Mayonnaise (630248) Kraft Heinz Ketchup Dill Relish Lemon Juice Minced Garlic McIlhenny Tabasco Sauce (560481) Kraft Heinz Lea & Perrins® Worcestershire Sauce (520250) Salt Pepper
PREP | Mix all ingredients together. Chill. YIELD | 8
Cost $7.31 | Sell $22.99 Potential Profit $15.68 Fish & Gourmet The Seafood & Gourmet Specialists
BLUE LUMP CRAB MEAT (371760 – 1/1 lb) • Lump crab with large flakes of white body meat. • Super sweet and white. • Considered the most prized meat of crab you can purchase. • Widely used for crab cakes and preferred to use on salads. BLUE BACKFIN CRAB MEAT (368700 – 1/1 lb) • Mixture of jumbo lump and special crab meat from the body. • Mostly all white meat in appearance. • Long loose strands. Small amounts of chunks. • Great flavor. • Perfect for soups, dips, crab cakes and stuffed shrimp.
18 | ISSUE ONE 2021 | dish!
PLASTIC BLACK SQUARE REUSABLE MICROWAVABLE WITH CLEAR ATTACHED LID CONTAINER - 8X8 IN (860298 – 1/138 ct)
Recipe Inspirations
Chef Tips: Mixing these two types of crab meat together creates an amazing crab cake that is upscale yet with a more reasonable price point! To reduce cost, use imitation crab meat! Trident Leg-A-Sea Salad-Style Surimi Seafood (924960 – 4/2.5 lb)
Restaurant Benefits Travels well. Quick and simple execution for entry-level employees.
dish! | martinbros.com | 19
Recipe Inspirations
IRISH POUTINE 4 oz
6 oz
4 oz
2 oz
1 Tbsp
Corned Beef (see recipe), shredded Lamb Weston CrispyCoat™ Concertinas® Crispy on Delivery Fries (960015), prepared McCain Anchor® Breaded Wisconsin Cheese Curds (966870), prepared Custom Culinary PanRoast® Brown Gravy Mix (504010), prepared Green Onion (361010), diced
PREP | Plate fries and cheese curds. Top with corned beef, gravy and green onions.
CORNED BEEF 1 each 1/4 cup
Corned Beef Brisket (930640) McCormick Whole Black Pepper (472518) 4 each McCormick Whole Bay Leaves (472161), crushed 1/4-1/2 cup Brown Sugar PREP | Preheat oven to 275°F. Rinse brisket under cold water. If there is a lot of fat, trim part but not all of it. Season with whole black pepper, crushed bay leaves and brown sugar. Place into a roasting pan or 4-inch hotel pan. Add approximately 1 inch of water. Cover with lid or foil. Roast until fork tender, approximately 4-8 hours, removing cover a half hour before finished.
Cost $3.93 | Sell $11.99 Potential Profit $8.06
CRISPYCOAT™ CRISPY ON DELIVERY® REGULAR CUT FRIES (960015 – 6/5 lb) • CrispyCoat™ fries have an even-batter coating that delivers crispiness while extending hold time. • This revolutionary fry provides exceptional delivery and takeout characteristics, maintaining crispiness up to 30 minutes when using vented packaging. • The accordion-style grooves of the concertina increase overall surface area to help maximize crispiness.
Restaurant Benefits 20 | ISSUE ONE 2021 | dish!
Travels well
Great share
Something
Recipe Inspirations
Irish P outi
ne
l.
eable and bar item.
g different for St. Patrick’s Day or a great special.
PANROAST® BROWN GRAVY MIX (504010 – 8/12 oz) • Balanced beef notes without overpowering. • Savory, authentic and versatile. • An excellent gravy or thickening agent for soups and stews.
WHOLE BLACK PEPPER (472518 – 1/19.5 oz))
WHOLE BAY LEAVES (472161 – 1/2 oz)
ANCHOR® BREADED WISCONSIN CHEESE CURDS (966870 – 2/5 lb) Fresh Wisconsin cheese curds lightly breaded to deliver house-made appeal and authentic goodness in every bite.
PLASTIC BLACK RECTANGULAR REUSABLE MICROWAVABLE WITH ATTACHED LID TRAY - 6X9 IN (861188 – 264/6X9 ct) 6x9 Inch Microwaveable
dish! | martinbros.com | 21
Recipe Inspirations
CORNED BEEF ON A PRETZEL BUN 4 oz
Corned Beef (see recipe)
1 each J&J Gourmet Sliced Pretzel Bun (944997), toasted 1 each
IPAP Alp & Dell Swiss Cheese Slice (901880)
1 oz American Roland Grained Dijon Mustard (562101) 5 oz Lamb Weston CrispyCoat™ Crispy On Delivery® Regular Cut Fries (968800), prepared PREP | Build sandwich.
Cost $2.86 | Sell $9.99 Potential Profit $7.13
MEDIUM GOURMET SLICED PRETZEL BUN (944997 – 108/2.7 oz) Pretzel buns are a way to create a unique, on-trend sandwich for your menu. The bun is all it takes!
PLASTIC BLACK SQUARE REUSABLE MICROWAVABLE WITH CLEAR ATTACHED LID CONTAINER - 8X8 IN (860298 – 1/138 ct)
22 | ISSUE ONE 2021 | dish!
Recipe Inspirations
CRISPYCOAT™ CRISPY ON DELIVERY® REGULAR CUT FRIES (968800 – 6/5 lb) • CrispyCoat™ fries have an even-batter coating that delivers crispiness while extending hold time. • This revolutionary fry provides exceptional delivery and takeout characteristics, maintaining crispiness up to 30 minutes when using vented packaging. • This popular cut is the perfect balance of potato texture and flavor.
Chef Tips: Cut the amount of corned beef to 2-3 ounces for a smaller portion. Use yellow mustard instead of grained mustard for a smoother mouth feel.
dish! | martinbros.com | 23
EVENTS, EDUCATION & More WEBINARS Feb
17
High-Impact Performance Feedback
Apr
14
Get the most out of employee performance reviews as our speaker, Heather L Woody, teaches you how to provide constructive feedback as you develop your employees and your team.
Food Safety Gamification Using game elements provides a hands-on experience for adult learners to understand and retain food safety concepts. Play along with our team as we explore important food safety principles for your foodservice staff.
Audience: Everyone
Audience: Everyone
2021 WEBINAR SCHEDULE SENIOR LIVING
EVERYONE
January 20
High-Impact Performance Feedback
February 17 March 10
Valentine’s Day Tips & ideas for maximizing holiday profits
CLICK HERE
April 14
May 12
June 16
July 21
Whose Lane Is It Anyway? Scope of Practice and Ethics for CDMs
The Salty Truth: It’s Complicated Keep Calm & Carry On: Avoiding that Burnt Out Feeling
September
New Spin on Mechanically-Altered Diets TBD Tiptoe Into Technology: How to Showcase Food Dietitian Kitchen: Spot the Allergens
November 17 December 1
Prioritzing Resident Satisfaction in Dining Food Safety Gamification
August 11 October 20
Restoring Your Survey Readiness
Keeping Spirits High: Dining Ideas for the Holidays
Register and find more info at martinbros.com/events
Most Martin Bros. webinars and events are FREE and can earn you CEUs.