CUSTOM ORDERING | SERVING UP TWITTER MAXIMIZING PERFORMANCE & PROFITABILITY

BACK TO SCHOOL HIGHLIGHTS FOR 2014-15

DEALING WITH DEMENTIATIPS FOR SENIOR LIVING DIETARY & NURSING

IDEAS TO MAKE KIDS (AND ADULTS) HAPPY!Kids’ Day Every Day!Kids’ Day Every Day!

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

online@

blog.martinsnet.com

2014 • ISSUE 7

At Martin Bros. our overall goal is to deliver operational excellence to our customers. Our service technicians make that possible.

Martin Bros. has a full-time service department and makes routine and emergency maintenance service calls on all beverage, chemical and janitorial equipment leased through or provided by Martin Bros. Emergency service and support is available 24 hours a day, 7 days a week, 365 days a year. We have over 20 service technicians working in-house and on-the-road throughout our distribution area with fully-stocked vehicles.

Exceeding Expectations Day After Day.Service You Deserve.

Foodservice with a Difference

Visit us at www.martinsnet.com for more information on how you can start experiencing Martin Bros. and the service you deserve.

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18BUSINESS BUZZServing Up Twitter

CONVENIENCE 4 Steps to Foodservice Success

MEDICAL SUPPLIES Making Swallowing Easier

EQUIPMENT & SUPPLIES Maximizing Performance & Profitability

HEALTH & WELLNESS Hydration Facts & Tips

SCHOOLS Back to School

HOT DISH! Custom Ordering Trend & Rebates

1 INGREDIENT 3 WAYS Tyson Diced Chicken Breast

SENIOR LIVING Dining with Dementia

20Serving Up Twitter

16Dining with Dementia

12B2S 2014-2015

2CULINARY CONCEPTSFinger Foods, Pasta, Sliders & More

MARTIN BROS. DISTRIBUTING

DIRECTOR OF MARKETING & MERCHANDISING Diane Chandler

MERCHANDISING MANAGER Jennifer Meinders

MARKETING MANAGERSara Kies

VENDOR MARKETING COORDINATORKrystle Kettman

CATEGORY MARKETING MANAGERSAngie Destival, Julie Podhaski, Steve Krivachek, Rod Stewart, Natalea Koehn, Roxanne Hassman

DIETITIANSJulie Halfpop, Chris Timmons, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow

C-STORE & RETAIL SPECIALISTSKen Stoner, Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace, Patrick Mann

MEDICAL SUPPLIES SPECIALISTSTim Glenn, Deb Elings, Lynn Meyers, Becky Eighmey

EQUIPMENT & SUPPLY SPECIALISTSMary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller

CULINARYScott Fadden, Steve Tiezzi, Doug Voss, John Smith

GRAPHIC DESIGNERSJeff Sadler, Allyn Slack, Rob Swiatly, Sara Kies, Angie Dark

PHOTOGRAPHYRob Swiatly

INTERACTIVE DESIGN SPECIALISTBill Pendry

Kids’ FavoritesIt’s the time of year that kids are headed back to school, and for many families that means even busier schedules. Restaurants can take advantage of this fact by making it the perfect time to revamp their kids’ menu and promote dining out as an easy way to help families keep up. Take a look at some of our ideas for unique menu items and presentations…as well as our information for schools gearing up for students’ return!

Krystle KettmanMANAGING EDITOR

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18BUSINESS BUZZServing Up Twitter

CONVENIENCE 4 Steps to Foodservice Success

MEDICAL SUPPLIES Making Swallowing Easier

EQUIPMENT & SUPPLIES Maximizing Performance & Profitability

HEALTH & WELLNESS Hydration Facts & Tips

SCHOOLS Back to School

HOT DISH! Custom Ordering Trend & Rebates

1 INGREDIENT 3 WAYS Tyson Diced Chicken Breast

SENIOR LIVING Dining with Dementia

20Serving Up Twitter

16Dining with Dementia

12B2S 2014-2015

2CULINARY CONCEPTSFinger Foods, Pasta, Sliders & More

MARTIN BROS. DISTRIBUTING

DIRECTOR OF MARKETING & MERCHANDISING Diane Chandler

MERCHANDISING MANAGER Jennifer Meinders

MARKETING MANAGERSara Kies

VENDOR MARKETING COORDINATORKrystle Kettman

CATEGORY MARKETING MANAGERSAngie Destival, Julie Podhaski, Steve Krivachek, Rod Stewart, Natalea Koehn, Roxanne Hassman

DIETITIANSJulie Halfpop, Chris Timmons, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow

C-STORE & RETAIL SPECIALISTSKen Stoner, Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace, Patrick Mann

MEDICAL SUPPLIES SPECIALISTSTim Glenn, Deb Elings, Lynn Meyers, Becky Eighmey

EQUIPMENT & SUPPLY SPECIALISTSMary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller

CULINARYScott Fadden, Steve Tiezzi, Doug Voss, John Smith

GRAPHIC DESIGNERSJeff Sadler, Allyn Slack, Rob Swiatly, Sara Kies, Angie Dark

PHOTOGRAPHYRob Swiatly

INTERACTIVE DESIGN SPECIALISTBill Pendry

Kids’ FavoritesIt’s the time of year that kids are headed back to school, and for many families that means even busier schedules. Restaurants can take advantage of this fact by making it the perfect time to revamp their kids’ menu and promote dining out as an easy way to help families keep up. Take a look at some of our ideas for unique menu items and presentations…as well as our information for schools gearing up for students’ return!

Krystle KettmanMANAGING EDITOR

Platinum Harvest Marinated Boneless Skinless Chicken Breast (977410 – 32/5 oz)

Bell ‘Orto Marinara Sauce (550690 – 6/#10)

Back-of-the-House KetchupPouch Pack (551140 – 6/7.125 lb)Plastic Jug (551260 – 6/#10)Can (551130 – 6/#10)

Vol-Pak KetchupKetchup (551150 – 1/3 gal)Wall Dispenser Kit (551170 – 1/1 each)Spigot (347960 – 1/1 each)

Serve 2 oz dipping sauce.

Anchor Battered Mac & Cheese Wedges Bake or Fry (961840 – 6/3 lb)Serve 4 wedges.

White Paper12x12 (346622 – 5/1000 ct)12x16 (820120 – 4/1000 ct)

SELL AT $5.99POTENTIAL

PROFIT* $3.48

COST $2.51

KIDS ONLY!KIDS ONLY!THEY LOVE FINGER FOOD, THEY LOVE TO DIP AND THEY LOVE TO LAUGH! GIVE THEM WHAT THEY LOVE!

Give them something fun! Take a Frisbee®, turn it upside-down and you have a special plate just for kids! You could even have the “flying discs” made with your logo on them and let the kids take them home for a great marketing opportunity, as well!

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FruitWholesale Honeydew (377890 – 1/6-8 ct)

Bix Quality Cut Honeydew Chunks1/2 in (380550 – 1/5 lb)

Wholesale Cantaloupe(377800 1/12-15 ct; 377805 – 1/4 ct)

Bix Quality Cut Cantaloupe Chunks1/2 in (380530 – 1/5 lb)

Serve 4 oz fruit.

*Potential profits are based on average prices and serving sizes.

SELL AT $5.99

POTENTIAL

PROFIT*

$3.90

COST $2.09

THEY LOVE FINGER FOOD, THEY LOVE TO DIP AND THEY LOVE TO LAUGH! GIVE THEM WHAT THEY LOVE!

Turn a hot dog into an “octodog” by cutting eight thin strips in the bottom half of a hot dog to form eight legs, and then boil the dog to curl the “legs”. You can also cut a hot dog in half first and make “mini octodogs.” To finish, use the tip of a squeeze bottle of mustard to make a smiley face. (You could even sell this for $2.99 and focus on making your profits from the return visits and adult sales that will result from this kids’ special!)

HOT DOGSFarmland Gold Medal – 6/1Beef Hot Dog (917090 – 1/10 lb)All Meat Hot Dog (917150 – 1/10 lb)

CHILD NUTRITION LABELED HOT DOGS Farmland Silver Medal All Meat Hot Dog – 8/1 (917120 – 1/10 lb)Ball Park All Meat Hot Dog – 10/1 (918860 – 2/5 lb)Briar Street Market Reduced Fat Turkey Hot Dog – 8/1 (970071 – 2/5 lb)

KETCHUPHeinz Dip & Squeeze (581888 – 300/27 gram)The newest, most versatile single serve ketchup ever! Peel back the corner to dip or tear off the cap to squeeze. Dipping and squeezing ketchup has never been more fun!

SQUEEZE MUSTARDHeinz (551570 – 16/12.75 oz; 561250 – 6/10#)French’s (561900 – 12/12 oz; 560298 – 44/105 oz)Vollrath Yellow Dispenser (222070 – 1/12 oz)

POTATOESMcCain Smiles Cosmic Creations – Bake or Fry (961750 – 6/4 lb)

GREEN BEANSNorpac Flav-R-Pac Whole Green Beans (962460 – 12/1.75 lb)

RANCHHeinz Dressing Cup (580020 – 100/.75 oz)

OCTODOG!M A K E T H E M L A U G H !

4 oz 4 oz

4 oz 4 oz

More to explore at martinsnet.com/recipes!

C U L I N A R Y C O N C E P T S

2014 ISSUE 7 3

Kids love to create! Spark their enthusiasm by giving them a list of pasta shapes, protein and vegetables to choose from. The list of vegetables is also a great way to offer some healthy options, which is popular with parents and trending for kids’ menus today. Pair this with Alfredo sauce (when the kids spill it and it’s not a red sauce, you and parents will breathe a sigh of relief) and shredded cheese. The kids will be even more excited when you bring their dish to them deconstructed, and they’ll enjoy and keep busy “making it” on their own. It’s really an all-around win!

SHRIMPAqua Star Peeled & Deveined Tail-Off White Shrimp – 50/60 (924450 – 5/2 lb)

CHICKENWayne Farms Platinum Harvest Marinated Boneless Skinless Chicken Breast (977410 – 32/5 oz)

BACONFarmland Silver Medal Bacon – 18/22 (915600 – 1/15 lb)Hormel Fast ‘N Easy Bacon Bits – 3/16 in (915660 – 4/5 lb)

CAVATAPPIMarzetti – Precooked (983478 – 6/3 lb)AIPC R&F – Dry (480910 – 2/10 lb)

CHEESELow Moisture Part Skim Mozzarella – (902600 – 8/6 lb)Feather Shredded Three Cheese Blend (902650 – 6/5 lb)BROCCOLI

C.H. Robinson Broccoli (360060 – 14/bunches) Wholesale Broccoli (360062 – 4/bunches) Norpac Flav-R-Pac Broccoli Florets (962190 – 12/2 lb)

TOMATOESCapital City Roma Tomatoes (362025 – 1/10 lb)Bix Quality Cut Diced Roma Tomatoes – 3/8 in (380248 – 2/5 lb)

C U L I N A R Y C O N C E P T S

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ADULT MAC & CHEESEINGREDIENTSYield: Approx. 6 Servings

1 lb AIPC R&F Cavatappi Pasta (480910)4 Tbsp Butter, divided5 cups Custom Culinary Whisk & Serve White Sauce Mix (501539), prepared1 tsp McCormick Ground Mustard (472381)3/4 tsp Salt1/2 tsp McCormick Ground White Pepper (472561; 472971)1 Tbsp French’s Frank’s RedHot Original Cayenne Pepper Sauce (560770)1 cup Shredded Sharp Cheddar Cheese1-1/2 cups Shredded Smoked Provolone Cheese1 cup Shredded Smoked Gouda Cheese1/2 cup Shredded Parmesan Cheese1/3 cup Breadcrumbs2 tsp McCormick Dark Chili Powder (472211; 472221)1 cup Stella Toppers Crumbled Feta Cheese (905848)1 lb Fish Guys Blue Backfin Crab Meat (368700)18 each Aqua Star Peeled & Deveined Tail-Off Shrimp – 16/20 (924410)

1. Preheat oven to 375°F.2. Bring large pot of lightly salted water to a boil. Add pasta. Cook for 8-10 minutes or until al dente. Drain. 3. In large saucepan over medium heat, melt 2 tablespoons butter. Add prepared sauce, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly. Remove from heat. Whisk in cheddar, provolone, Gouda and Parmesan until smooth. Stir in cooked pasta. Add crab. Pour into shallow 2 quart baking dish. 4. Melt remaining 2 tablespoons butter. Stir in breadcrumbs and chili powder. Combine with feta. Sprinkle over macaroni mixture. 5. Bake in preheated oven 30 minutes. Let stand.6. Grill shrimp; add to the top.

Adults love to customize!This build-your-own concept would also work great as a regular menu

option. You may choose to serve it constructed as opposed to having the

adults “make it” on their own, but either way…it’s a great idea!

ALFREDO SAUCECustom Culinary Whisk & Serve Alfredo Sauce Mix (501600 – 4/38 oz)Custom Culinary Gold Label Alfredo Sauce – RTU (942200 – 4/4 lb)

*Potential profits are based on average prices and serving sizes.

SELL AT $16.99

POTENTIAL

PROFIT*

$9.80

COST $7.19

C U L I N A R Y C O N C E P T S

2014 ISSUE 7 5

Egg and cheese biscuit sliders with your choice of meat on each.

Everyone loves sliders! Make them even more kid-friendly with some kid-friendly sides!

TWINTurbo BREAKFAST

Let them create!Give kids some molding dough to play with while they wait. They’ll have fun with something new (not the usual crayons and paper).

BISCUITGolden Buttermilk Baked Biscuit (983608 – 175/1 oz)Whole Grain Rich Baked Biscuit (999180 – 175/1 oz)

EGGLiquid Egg Product with ESL (975098 – 12/2 lb; 975219 – 2/20 lb)Buttermilk Blend ESL Liquid Egg (975108 – 12/2 lb)Get critical extended shelf life (ESL) performance that can cut waste and improve profitability!

CHEESEFeather Shredded Three Cheese Blend (902650 – 6/5 lb)Schreiber Ready Cut Mozzarella Slices (903130 – 10/1 lb)Land O’Lakes Readi-Pac Mild Cheddar Slices (900000 – 8/1.5 lb)

BACONSilver Medal Bacon – 18/22 (915600 – 1/15 lb)

CHICKENDutch Quality Waffle Breaded Chicken Slider – Fully Cooked (978920 – 2/5 lb)

C U L I N A R Y C O N C E P T S

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Choose two sliders – bun plus meat and toppings. Side dish included.

BUNS Rotella’s Split Top Sliced Flour Topped Sliders (984570 – 9/12 ct) Rotella’s Sweet Sliced Sliders (995220 – 9/12 ct)

BURGERS Valley Meats J&B Beef Slider (916030 – 94/1.7 oz) AdvancePierre Flamebroiled Mini Beef Burger with Bun – Fully Cooked (911650 – 72/1.2 oz)

CHICKEN Tyson Homestyle Breaded Right Size Breast Fillet (972430 – 2/5 lb) Brakebush Southern Select Breaded Breast Slider (973030 – 2/5 lb) Brakebush Country Style Breaded Breast Slider (978650 – 1/10 lb)

FISH High Liner Icelandic Breaded Pollock Square – 1.6 oz (925010 – 1/10 lb)

SMILES McCain Smiles – Bake or Fry (944520 – 6/4 lb)

COSMIC McCain Smiles Cosmic Creations – Bake or Fry (961750 – 6/4 lb)

TOTS Lamb Weston Lamb’s Supreme Tater Puffs – Bake or Fry (960750 – 6/5 lb)

CARROTS Petite Peeled Baby Carrots (360275 – 4/5 lb; 360318 – 6/5 lb)

GRAPES Red Seedless (375408 – 1/5 lb; 375400 – 1/19 lb) Green Seedless (375420 – 1/19 lb)

TWINTurbo LUNCH | DINNER

BATTERED COD FILLET PORTION (2 oz – 927900 – 1/10 lb; 4 oz – 90594064 – 1/10 lb; 6 oz – 90594065 – 1/10 lb)BATTERED COD TENDER – 1-2 oz (927890 – 1/10 lb) ALSO AVAILABLE IN:PANKO-BREADED SHRIMPBATTERED SHRIMPFLAME-SEARED BBQ-GLAZED ATLANTIC SALMONFLAME-SEARED HERB-GLAZED TILAPIA

IT PAYS TO FEATURE A DISTINCTIVE BRAND.

SEE HOT DISH! FOR GREAT REBATES ON THESE ITEMS!

C U L I N A R Y C O N C E P T S

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waysingredient

CHICKEN ENCHILADA PLATE2 each Catallia Pressed Flour Tortillas – 6 in (949950)4 oz Tyson Diced Chicken Breast Meat – 1/2 in (952240)1 tsp Olive Oil1-2 tsp McCormick Lawry’s Chili, Cumin & Garlic Santa Fe Style Seasoning (473231)2 oz Ortega Enchilada Sauce (561080)2 oz Shredded Cheddar Cheese

Toss chicken with olive oil and seasoning. Heat tortillas and chicken, roll chicken into tortillas, plate, cover with sauce and cheese and heat until cheese is melted. Serve with 4 oz each rice, beans, lettuce with tomatoes and a dollop of sour cream.

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*Potential profits are based on average prices and serving sizes.

SELL AT $8.99POTENTIAL

PROFIT* $6.56

COST $2.43

Tyson 100% All Natural, Low Sodium Diced Chicken Breast Meat 1/2 in (952240 – 2/5 lb)

Fully cooked. No allergens. Consistent product with great texture, moisture and holding — all at a better price. Versatile use across the menu in a variety of on-trend applications — pasta, soup, chicken salad, entrée salads, burritos, enchiladas and more.

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PARMESAN PEPPERCORN RANCH CHICKEN SALAD SLIDERS2 lb Tyson Diced Chicken Breast Meat – 1/2 in (952240) 1 pint Ventura Classic Gourmet Select Classic Buttermilk Ranch Dressing (630170) 1/2 cup Grated Parmesan Cheese 2 tsp McCormick Cracked Black Pepper (472411) 1/2 cup Bix Quality Cut Diced Celery (380506) 1 cup Azar Pecan Pieces (462068), toasted, chopped As needed Shredded Lettuce – 1/4 in (360700 – 4/5 lb; 360738 – 2/5 lb) 16 each J&J Soft Bavarian Pretzel Sticks (942280)

Toss chicken with ranch, parmesan, black pepper and celery. Chill for a minimum of 2 hours. Add pecans before serving. Serve on pretzel sticks with lettuce and fries and/or fruit on the side. Serve three “sandwiches” per plate.

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RASPBERRY CHIPOTLE CHICKEN FLATBREAD

FLATBREAD

1 each Tandoor Baked Round Naan (903370) 1-1/2 oz Shredded Mozzarella Cheese 6-8 strips Bell Peppers 4 strips Red Onion 2 oz Tyson Diced Chicken Breast Meat – 1/2 in (952240) 1-1/2 oz Raspberry Chipotle Sauce

Spread sauce onto naan. Build flatbread with remaining ingredients.

RASPBERRY CHIPOTLE SAUCE

34 oz Dole Chef-Ready Raspberry Puree (572750) 7 oz Roland Chipotle Peppers in Adobo Sauce (561180)

In a blender or food processor, combine raspberry puree and chipotle peppers. Blend until smooth. Store in cooler. Can be used for other applications including as a dipping sauce or over meat.

*Potential profits are based on average prices and serving sizes.

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POTENTIAL PROFIT*

$4.72

COST $2.27

SELL AT $10.99POTENTIAL

PROFIT* $6.68

COST $4.311 INGREDIENT • 3 WAYS

2014 ISSUE 7 9

H O T D I S H !

Krystle Kettman, Martin Bros. Vendor Marketing Coordinator

Custom Ordering TrendCustomization is the name of the game when it comes to keeping customers satisfied. But, where do you start? Self-service and mix-and-match menu platforms provide the variety customers are looking for while also giving you the opportunity to make your inventory work double-time for you.

2. What Inventory Can Be Ingedients?LettuceC.H. Robinson: Spring Heritage Blend (360666 – 1/3 lb; 360676 – 4/3 lb)

Chopped Iceberg (360735 – 4/5 lb)

Romaine Hearts (361418 – 1/48 ct)

ProteinsWayne Farms Boneless Skinless Marinated Chicken Breast (977410 – 32/5 oz)

Tyson IBP Choice Flat Iron Steak (917790 – 32/ 5 oz)

King & Prince Mrs. Friday’s Sauce Ready Tail-Off Shrimp (922380 – 4/2.5 lb)

BreadsRotella’s 9 Grain Sesame Topped Sliced Bread – 16 slices (995980 – 6/1 ct)

Rotella’s White Sliced Hinged Hoagie – 6.5 in (994470 –6/6 ct)

Rich’s Gluten-Free Par-Baked Pizza Crust (999380 – 4/7.25 in)

NoodlesAIPC: Elbow Macaroni (480760 – 2/10 lb)

Penne Rigate (480750 – 2/10 lb)

Linguine (480630 – 2/10 lb)

SaucesNestle Minor’s Chile Garlic Sauce (501390 – 4/.5 gal)

Custom Culinary Whisk & Serve: White Sauce Mix (501540 – 4/38 oz)

Demi-Glace Sauce Mix (501700 – 4/38 oz)

Fresh VegetablesBroccoli Florets (360065 – 4/3 lb)

Cherry Tomatoes (362120 – 12/1 pint; 362125 – 6/1 pint)

Avocados (375050 – 1/48 ct; 375060 – 1/6 ct)

CheesesShredded Cheddar Cheese (900868 – 4/5 lb)

Shredded Parmesan Cheese (900190 – 1/5 lb)

Blue Cheese Crumbles (903758 – 1/5 lb; 903870 – 4/5 lb)

NutsAzar: Roasted & Salted Sunflower Kernels (462030 – 1/10 lb)

Walnut Halves & Pieces (462080 – 3/2 lb)

Candied Pecans (344568 – 1/5 lb)

Dried FruitsSugar Foods Fresh Gourmet: Dried Cranberries (581750 – 1/5 lb)

Dried Cherries (582190 – 1/ lb)

DressingsVentura Classic Gourmet Reserve Specialty Creamy Raspberry Vinaigrette (630780 – 2/1 gal)

Kraft Poppy Seed Dressing (630580 – 4/1 gal)

Ken’s Honeycomb Mustard Dressing (631620 – 4/1 gal)

SeasoningsMcCormick: Lawry’s Lemon, Basil & Thyme Key West Style Seasoning (473221 – 1/20 oz)

Chili, Cumin & Garlic Santa Fe Style Seasoning (473231 – 1/19 oz)

Roasted Garlic & Red Bell Pepper Monterey Style Seasoning (473241 – 1/21 oz)

1. What Can Be Customized?

BURGERS SANDWICHES PIZZASALADS PASTA WRAPS

BURGERS SANDWICHES PIZZASALADS PASTA WRAPS

BURGERS SANDWICHES PIZZASALADS PASTA WRAPS

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PRODUCTrebates

Save up to $800JHS Sweet Toppings, Sweeter Rewards Rebate$4 per case.Offer valid 4/1/2014 – 8/31/2014.

Save up to $400No Salt Added Tomatoes Rebate$4 per case.Offer valid 6/1/2014 – 8/31/2014.

Save up to $300Rosarita Salsa Rebate$2 per case. Offer valid 6/1/2014 – 8/31/2014.

Save up to $8/CaseGold Medal Mixes RebateOffer valid 6/1/2014 – 8/31/2014.

Save up to $7/CasePillsbury Biscuits RebateOffer valid 6/1/2014 – 8/31/2014.

Save $6/CasePillsbury Frozen Baked Goods RebateOffer valid 6/1/2014 – 8/31/2014.

Save $3/CaseYoplait Parfait Pro Yogurt RebateOffer valid 6/1/2014 – 8/31/2014.

Save $5/CaseBulk Cereals RebateOffer valid 6/1/2014 – 10/31/2014.

First Case FreeFresh Gourmet Crispy Onions (603290) RebateOffer valid 6/1/2014 – 8/31/2014.

Save $3/CaseReadi-Pac Cheese Slices Rebate Featuring Horseradish Cheddar – 903850Offer valid 3/1/2014 - 9/30/2014.

Save $5/CaseBaked Bean (600200) RebateOffer valid 5/1/2014 – 8/31/2014.

Save up to $1,0003 Good Reasons to Menu Seafood Rebate$10 per case. Offer valid 5/1/2014 – 8/31/2014.

Save up to $1,000Cold Beverage Mixes RebateOffer valid 3/3/2014 – 8/31/2014.

Save up to $40Grill Mates New Seasonings RebateBarbecue – 473321 Hamburger – 473351 Mesquite – 473361

Spice Up Your Menu RebateOffers valid through 11/30/2014.

Up to 5 Free CasesBuy one case, get second one free.Western Guacamole – 963740 Roasted Sweetlings – 999600Offer valid 2/1/2014 – 8/31/2014.

BOGOLender’s New Bagels RebateCinnabon Cinnamon Swirl – 999890 French Toast – 999900Very Berry – 999910 Offer valid 6/1/2014 – 8/29/2014.

Martin Bros. tracks these rebates and more for you. For a complete list and extended information on tracked rebates, go to www.MartinsMart.com and click on “Coupons” under “Products”.

H O T D I S H !

Save up to $60Frank’s New RedHot Sauces Rebate$15 per case. Asian Sweet Ginger – 561720 Sriracha Chili – 561710 Offer valid 4/1/2014 – 12/31/2014.

Up to 5 Free CasesBrilliant Beginnings Mashed (603010) RebateBuy two, get one free! Offer valid 3/1/2014 – 12/31/2014.

Save up to $200Steak-Eze Rebate$3 per case.Offer valid 6/1/2014 – 8/31/2014.

BOGOSuper Crispy RebateOffer valid 6/1/2014 – 8/31/2014.

Save up to $500American Pride Scallops (925200) RebateBuy 2 cases, get a $25 rebate.

Waterfront Favorites RebateOffers valid through 8/31/2014.

Icelandic Guinness Toast of the Town Rebate Offer valid through 12/31/2014.

Also ask about the Icelandic Guinness Distinctive Savings Rebate!

BOGOSimple Signatures Premium Macaroni & Cheese – Classic White Cheddar & Twisted Elbow Macaroni (952470) RebateOffer valid 6/1/2014 – 12/31/2014.

2014 ISSUE 7 11

S C H O O L S

Whole grains continue to be a trend, and this year all grains served (breakfast, lunch and a la carte) must be whole grain rich – EXCEPT one exemption. Earlier this spring, an exemption was approved in the pasta category. Upon approval, schools can now serve either whole grain OR regular pasta.

Sodium remains a highly scrutinized nutrient. This year, we begin the stepped sodium reduction for breakfast and lunch. (Find more information about this at www.fns.usda.gov.) Many of our manufacturers reduced the sodium content of their items to fit these new standards.

Again this year, fruits and vegetables are a focus. The fruit served at breakfast needs to be increased to 1 cup offered per day, thus 5 cups per week. Also at breakfast, for a reimbursable meal to count, it must include a fruit or vegetable (1/2 cup minimum) to offer menu flexibility and count as a reimbursable meal.

Smart Snacks is the wave of the future for a la carte and vending programs. We have a new calculator to work with and set of standards to determine what items can be sold as a competitive food. For those in Iowa, under the Healthy Kids Act, there were similar standards, but Iowa is now going to the national standards for nutrition. We have updated our Healthy Kids Act page to a *NEW* Smart Snacks page with new links and an updated list of products that comply with the new standards. (Find this at www.MartinsMart.com under Resources, USDA Smart Snacks.)

Do not forget about students with special nutritional needs, as they continue to be on the rise – from those with allergies and intolerances to diabetes and heart disease to religious restrictions. Offering variety can help students make good choices according to their needs. Also, for students with allergies, using special equipment and supplies (such as purple-colored ones) that you use separately can help prevent cross contamination.

Back to school is a time for new beginnings and a fresh start…an evolution into the next class and next grade. Even foodservice for schools is evolving again this year with new rules and regulations.

HIGHLIGHTS FOR B-2-S

2014-2015

Renee Greiner, RD, LD, Martin Bros. Marketing Dietitian

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5 highlights to help make sure your program is on track for 2014-15:

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S C H O O L S

SCHOOL-FRIENDLY PRODUCTS www.MartinsMart.com > Resources > USDA Smart Snacks

A resource to help you find items that meet regulations.

Jump-Starts Express Breakfast Kits4 Varieties (410920, 410938, 410948, 410968)

Whole Grain Frosted Pop-Tarts Cinnamon (414020 – 120/1 ct; 414800 – 72/2 ct)

Strawberry (414030 – 120/1 ct; 414810 – 72/2 ct)

Whole Grain Cereal Bowl PacksFrosted Flakes Multigrain Reduced Sugar (421158 – 96/1 oz)

Apple Jacks Reduced Sugar (421348 – 96/1 oz)

Froot Loops Reduced Sugar (421148 – 96/1 oz)

CrackersKeebler Whole Grain Animal (411678 – 150/1 oz)

Sunshine Cheez-It Whole Grain (414268 – 175/.75 oz)

Granola BarsRice Krispies Chewy Apple Cinnamon (414358 – 96/1.3 oz)

Cocoa Krispies Chewy Chocolate (414980 – 96/1.3 oz)

Nutri-Grain Cereal BarsApple Cinnamon (413900 – 48/1.3 oz)

Blueberry (414240 – 48/1.3 oz)

Raspberry (413930 – 48/1.3 oz)

Strawberry (413910 – 48/1.3 oz)

GrahamsKeebler Honey Grahams with Fiber (411578 – 150/3 ct)

Keebler Elf Grahams Cinnamon (741180 – 150/1 oz)

Keebler Gripz Chocolate Chip (411778 – 150/.9 oz)

Keebler Scooby Doo Cinnamon (413688 – 210/1 oz)

Keebler Bug Bites Cinnamon (413708 – 210/1 oz)

Crunchmania Cinnamon Bun (411090 – 100/1.76 oz)

Cool Daze Low Fat Ice Cream Sandwich (992238 – 96/3 oz)

Fudge Bar (993130 – 48/3 oz)

Orange Dream Bar (993210 – 48/3 oz)

Sani-Safe®

10 in Cook’s Knife (264639)

Sani-Safe®

8 in Cook’s Knife (264638)

Sani-Safe®

6 in Narrow Boning Knife (264637)

Sani-Safe® 3-1/4 in Cook’s Style Paring Knife(264636)

Betty Crocker Oatmeal BarsChocolate Chip (410410 – 144/1.24 oz)

Double Chocolate (416220 – 144/1.24 oz)

Chex Snack MixSimply Chex Chocolate Caramel (741318 – 60/1.03 oz)

Simply Chex Strawberry Yogurt (741350 – 60/1.03 oz)

Simply Chex Cheddar (741158 – 60/.92 oz)

Hot ‘n Spicy (741348 – 60/.92 oz)

Cereal BarsCinnamon Toast Crunch (400298 – 96/1.24 oz)

Cocoa Puffs (416048 – 96/1.42 oz)

Fruity Cheerios (416108 – 96/1.42 oz)

Team Cheerios (400288 – 96/1.42 oz)

Trix (416058 – 96/1.42 oz)

Golden Grahams (416208 – 96/1.42 oz)

Fruit Flavored SnacksFruit Roll-Ups Hot Colors Reduced Sugar (430740 – 96/.5 oz)

Fruit Roll-Ups Strawberry Reduced Sugar (430720 – 96/.5 oz)

Fruit Shapes Scooby Doo (430600 – 96/.9 oz)

Yoplait YogurtSimply Go-Gurt Strawberry (904208 – 64/2.25 oz)

Restores whiteboard-type surfaces to like-new condition.

Non-toxic, readily-biodegradable, pH balanced formula.

Made using sustainable, plant-based ingredients.

Free of synthetic perfumes and dyes.

Recognized by the EPA’s DfE and USDA’s Biopreferred Program.

Whiteboard CleanerWhiteboard Cleaner

San Jamar Saf-T-Zone™ Cutting Board (264696 - 1/12x18 )

(029690 - 6/17 oz)

2014 ISSUE 7 13

H E A LT H A N D W E L L N E S SH E A LT H A N D W E L L N E S S

Christy Edwards, RD, CD Martin Bros. Marketing Dietitian

HYDRATIONFACTS & TIPS

Common advice is that adults drink eight 8-ounce glasses of water each day.

The Institute of Medicine, however, puts adequate intake for men at about 13 cups and women at about 9 cups of total beverages a day. (Source: http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/in-depth/water)

One of the best ways to recognize dehydration is to pay close attention to urine color. Ideally, light to clear urine indicates proper water intake.

The first sign of dehydration may be a headachy feeling.

FACTS

Provide water within reach.

Provide adequate assistance at mealtimes, when most liquids are consumed.

Provide liquids during medication administration.

Use verbal prompts and assist residents with drinking.

Determine beverage preferences.

Offer several beverage choices.

Consider a beverage cart.

Involve all staff in meeting hydration needs.

Closely monitor episodes of vomiting and diarrhea.

Tips for integrating more water and liquids into the lifestyles of the elderly:

FOR HEALTHCARE

BOTTLED WATER, FLAVORED WATER, CAFFEINE-FREE SODA, PUNCH, DRINK MIX, LEMONADE, ICED TEA, SLUSHY, ROOT BEER FLOAT, SHERBET, ICE CREAM, POPSICLE

BEVERAGE & HYDRATION PRODUCT IDEAS

Nestle Pure Life Purified Water (731560 – 24/16.9 oz; 731570 – 48/8 oz; 731630 – Sports Cap – 24/24 oz)

Nestle Pure Life Splash – 24/16.9 oz (Acai Grape – 732320; Mandarin Orange – 732300; Wild Berry – 732310)

Hormel Health Labs Thick & Easy Thickened Hydrolyte Lemon Water (Nectar – 738100 – 6/48 oz or 738240 – 24/4 oz; Honey – 738110 – 6/48 oz or 738250 – 24/4 oz)

Hormel Health Labs Thick & Easy Clear Thickened Water (Nectar – 738410 – 6/48 oz or 738430 – 24/4 oz; Honey – 738400 – 6/48 oz or 738420 – 24/4 oz)

Kraft Fruit Punch Drink Mix (Twist – 724050 – 12/2 gal; Crystal Light – 575490 – 12/2 gal)

Diamond Crystal NEW Cold Beverage Mixes – 12/18 oz (Tea Lemonade – 724860; Blackberry – 724870; Blueberry Pomegranate – 724880; Strawberry Lemonade – 724890)

Diamond Crystal Lemonade Mixes (Regular – 724690 – 12/18 oz; Thirst Ease Low Calorie – 575520 – 12/8.6 oz; Lite Delite Sugar Free – 724800 – 12/2 oz)

Smuckers Pickwick Iced Tea Concentrate – 2/1.5 gal (Unsweetened – 710080; Infusia Raspberry – 710090)

Smuckers Pickwick Green Tea (710010 – 6/20 ct)

Wells’ Blue Bunny Rainbow Sherbet (991510 – 2/24/4 oz; 990520 – 1/3 gal)

Wells’ Blue Bunny Blue Ribbon Classics Orange Dream Bar (993210 – 2/24/3 oz)

Learn more about Tea! Visit info.martinsnet.com/tea-steeping to download our Elements of Tea Steeping e-book.

14

DEMENTIA, DYSPHAGIA & MAKING SWALLOWING EASIER

Patients who have progressive neurologic diseases such as Parkinson’s disease, motor neuron disease (amyotrophic lateral sclerosis [ALS]), myasthenia gravis,

multiple sclerosis (MS) or Alzheimer’s disease may also have problems swallowing (dysphagia).

A medical professional should evaluate a swallowing disorder in order to identify the right treatment. In most cases, a modified diet will be recommended. If left untreated, there is risk of dehydration, weight loss and malnourishment as a result of inability to swallow. Pneumonia could also result if food gets into the lungs while swallowing.

Fortunately, there are products available that make swallowing easier, and thus it’s easy to find and create nutritious, flavorful foods with the right texture for a patient or resident with dysphagia.

FeaturesBlends quickly and smoothly

Stops thickening after one minute

Retains consistency for shelf life of food or liquid

Makes appetizing plate presentations with little effort

BenefitsAchieves consistency necessary for safer swallowing

Doesn’t bind fluid

Fully digestible

Instant Food & Beverage Thickener (576900 – 12/8 oz; 577570 – 4/2.5 lb; 577490 – 1/25 lb)

Shape & Serve Thickener (574730 – 2/4 lb)

THICK & EASY® Products: Why They WorkFoods that have been thickened with THICK & EASY® products accomplish two significant things that help swallowing-impaired patients.

First, in being converted to a mashed potato consistency, the food becomes dense and cohesive, which eliminates the problem of thin pureed food running down the throat and into the lungs.

Second, height and texture is added to pureed foods, which creates a more visually-appealing presentation and thus improves psychological status and appetite.

From Trusted Brand:

M E D I C A L S U P P L I E S

2014 ISSUE 7 15

S E N I O R L I V I N G

Easily Distracted

S E N I O R L I V I N G

Chris Timmons, RD, LD, Martin Bros. Menu Development Manager

Dementia is defined as a progressive decline in brain function. This includes memory loss, confusion and a variety of unusual behaviors. One sign of dementia may be weight loss. Preventing weight loss and maintaining adequate intake is a challenge in

many cases. The following are some common problems and suggested tips that may help improve intake and nutritional status.

Clear tables of any clutterSoft lightingHome-like décorFamiliar, favorite foodsTurn off the television if there is one in the dining area

Disturbed Feeding SkillsMake use of adaptive devices such as food bumpers and built-up utensilsUse plates that contrast in color with food and tabletopDefine each person’s space with a placematUse easy-to-grasp, clear cups so individuals can see the beverageMove people close to the table and be sure feet are flat on the floor or on wheelchair pedalsMonitor for continuous chewingProvide soft foods that require less chewingDescribe foods as neededProvide one food at a timeProvide reminders to pick up the spoon, chew, swallow, etc.Decreased Taste

Experiment with various spices and seasonings

Dining with DementiaDining with Dementia

S E N I O R L I V I N G

Products to Assist residents with

dementiA

Food Bumper – White (217060 – 1/9-11 in)

Keeps food from sliding off the plate. Plastic clips onto any circular dinner plate to

provide walls against which food may be pushed onto the utensil.

Inner-Lip Plate – Sandstone (217180 – 1/9 in)

Keeps food from sliding off the plate. Bring utensil to edge of the plastic plate and use

edge to push food onto the utensil.

Paper Placemats

Colorware Tumblers Clear 12 each

16 oz (210400)

12 oz (210380)

9.5 oz (210360)

8 oz (210330)

5 oz (210300)

MightyShakes A great-tasting, frozen supplement –

intervention for residents at nutritional risk.

No Sugar Added Vanilla, Honey Consistency (577550 – 50/4 oz)

Magic Cup Desserts(48/4 oz)

A dessert that can be eaten frozen as an ice cream or after thawing as a pudding

– perfect for texture-modified diets. Intervention for residents at nutritional risk.

Chocolate (578110)

Vanilla (578070)

No Sugar Added Vanilla (577420)

Orange Crème (577960)

Wild Berry (577970)

Wandering or Constant MotionAdd high-calorie foods, especially those that can be eaten on the goAdd calories to regularly planned food with sauces, etc.Encourage pausing for dining with continued reminders 1:1 attention at meals

Pocketing of Food

Check to be sure good oral care is being followedBe sure dentures fitMonitor during meal and snack timesCut food into small, bite-size piecesDon’t leave unattended

UNIQUE SIMPLY MENUS RECIPESSmores Pudding Dessert #18358

Toasted Marshmallow Hot Cocoa Beverage #18403

The ultimate in premium syrups using only authentic flavors and pure cane sugar to create the ideal balance of flavor and sweetness.Use in coffee drinks, Italian sodas, lemonade, iced tea…and more!

(732610 – 6/750 ml)

16

S E N I O R L I V I N G

Products to Assist residents with

dementiA

Food Bumper – White (217060 – 1/9-11 in)

Keeps food from sliding off the plate. Plastic clips onto any circular dinner plate to

provide walls against which food may be pushed onto the utensil.

Inner-Lip Plate – Sandstone (217180 – 1/9 in)

Keeps food from sliding off the plate. Bring utensil to edge of the plastic plate and use

edge to push food onto the utensil.

Paper Placemats

Colorware Tumblers Clear 12 each

16 oz (210400)

12 oz (210380)

9.5 oz (210360)

8 oz (210330)

5 oz (210300)

MightyShakes A great-tasting, frozen supplement –

intervention for residents at nutritional risk.

No Sugar Added Vanilla, Honey Consistency (577550 – 50/4 oz)

Magic Cup Desserts(48/4 oz)

A dessert that can be eaten frozen as an ice cream or after thawing as a pudding

– perfect for texture-modified diets. Intervention for residents at nutritional risk.

Chocolate (578110)

Vanilla (578070)

No Sugar Added Vanilla (577420)

Orange Crème (577960)

Wild Berry (577970)

Wandering or Constant MotionAdd high-calorie foods, especially those that can be eaten on the goAdd calories to regularly planned food with sauces, etc.Encourage pausing for dining with continued reminders 1:1 attention at meals

Pocketing of Food

Check to be sure good oral care is being followedBe sure dentures fitMonitor during meal and snack timesCut food into small, bite-size piecesDon’t leave unattended

UNIQUE SIMPLY MENUS RECIPESSmores Pudding Dessert #18358

Toasted Marshmallow Hot Cocoa Beverage #18403

The ultimate in premium syrups using only authentic flavors and pure cane sugar to create the ideal balance of flavor and sweetness.Use in coffee drinks, Italian sodas, lemonade, iced tea…and more!

(732610 – 6/750 ml)

2014 ISSUE 7 17

DON WALLACEMartin Bros. C-Store & Retail Sales & Marketing Consultant

4STEPS TO FOODSERVICE

SUCCESS

So, you’re thinking about starting up a foodservice operation? Great!

Here’s a checklist that will help you make it a success!

GATHER LOCATION INTEL

What’s your competition? What road blocks might be in your way? Investigate a 16-block

radius around your location. What pizza, chicken, sandwich and deli shops are in your area?

Drive around in your car. Do a GPS search. Search online. What might people want to have

in your store that they don’t already have close by? Ask your team. Ask your customers or

prospective customers. Utilize your city and state Chamber of Commerce and Developmental

Services offices.

PROJECT ROIYou’ll want to have an idea of what you’re expecting for a return in order to make the best

decisions. In order to do this, you’ll need to take steps such as project daily sales and estimate

cost of goods and other expenses.

CREATE A MARKETING PLAN

What’s your competition doing for marketing? What will your strategy be? You’ll want to set a

budget and have a way to measure your success. These days, websites and social media can give

you a great bang for your buck. But you’ll want to evaluate your market to determine the best

channels for your store. Grand openings are crucial. And don’t forget about pump toppers,

signage, coupons and promotions just to name a few.

KEEP UP PROFITABILITY

Tracking and understanding the ins and outs of profitability is vital. Know specifically what

you’re selling daily. Understand food costs, including the impact of portion and waste control.

Be ready to make changes, especially to your menu and staffing, based on sales.

C O N V E N I E N C E

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C O N V E N I E N C E

TOOLS & PRODUCTS FOR SUCCESSBRANDEDBranded Programs work because they have great customer recognition and well thought-out training programs, menu items and everything else you’ll need.

PROPRIETARYProprietary Programs work because they are flexible and allow for niche offerings.

Pillsbury Golden Buttermilk Easy Split Sliced Baked Biscuits (981020 – 120/2.25 oz; 983618 – 75/2.85 oz)

Pillsbury Sliced Baked Biscuits (995700 – 48/3 oz; 989878 – 64/2.5 oz; 987518 – 64/2 oz)

Scrambled Egg Patty (974850 – 288/1 oz)

Fast ‘N Easy Round BaconFully Cooked(915510 – 1/192 ct)

Breakfast Sandwich Links Fully Cooked – 6x1 – 1/6 lb (Original – 979230; Maple – 979240; Blazin’ Hot – 979250)

Country Sage Reduced Fat Turkey Breakfast Sausage Patty Fully Cooked(914550 – 106/1.5 oz)

Split Smoked SausageFully Cooked – 6x1 (977320 – 2/6 lb)

PREPARED

Sausage, Egg & Pancake Sandwich(910270 – 12/4.9 oz)

BURRITOBURRITOF A C T O R Y ™

Mucho GrandeMucho Grande

MADE-TO-ORDER VS. PREPAREDTaking breakfast as an example and knowing that there are many variables to consider, stores in our distribution area with heat and eat items generally go through about 4-16 sandwiches a day. On the made-to-order side, on the other hand, we have customers who serve upwards of 100 sandwiches daily.

Breakfast Sandwiches Tacos

Pizza

AppetizersBiscuits & Gravy 1/2 order 1.29 full order 2.49Breakfast Mini Pizza 3.29Breakfast Burrito 2.39Breakfast Sandwich 2.89Early Risers 1.39Doughnuts .75

Hamburger 2.49Cheeseburger 2.79Pizza Burger 2.49Fish Sandwich 2.99Breaded Pork Tenderloin 4.19Grilled Chicken 2.99Breaded Chicken 2.99Teriyaki Chicken 2.99Spicy Chicken 2.99Meatloaf 2.99BBQ Rib 2.99Hot Dog .39

BurgersHamburger 3.79Cheeseburger 3.99

Soft Shell 1.99Walking Taco 2.99Taco Salad 3.49

Personal Pizza 3.29Large Single Topping 11.99Large Specialty Pizza 14.99Additional Toppings 1.50 ea

French Fries 1.39Potato Wedges 1.39Onion Rings 1.99Cheese Nuggets 2.49Mozzarella Sticks 2.49Breaded Cauliflower 2.69Chicken Wing 2.99Popcorn Chicken 2.49Popcorn Shrimp 2.49Eggroll 1.99Nachos 2.29

Martin Bros. offers these programs!

Martin Bros. marketing can do this!

MADE TO ORDER ITEMS

A CUTE LITTLE TREAT THAT HAS LOTS OF FANS!

(995445 – 6/8/2.25 oz)

NOW IN RETAILPACK!

COMING SOONBirthday Party Carameland

B U S I N E S S B U Z Z

SERVING UP TWITTER

Either after figuring out Facebook or along with it, many foodservice businesses want to know how to use Twitter to help them be successful. With 500 million tweets a day and 230 million active users, we know Twitter is a great marketing tool. Twitter is what people, especially Millennials, are turning to for information and socialization. But, marketing on Twitter

is quite a bit different than marketing in print or on air.

Krystle Kettman, Martin Bros. Vendor Marketing Coordinator

Top six reasons Twitter users say they follow brands*:94% Discounts and promos

88% Free stuff

87% Fun and entertainment

79% Updates on upcoming sales

79% Access to exclusive content

*Source: (https://business.twitter.com/whos-twitter)

20

B U S I N E S S B U Z Z

Visit info.martinsnet.com/restaurant-facebook-success to download our 8 Steps to Making Your Restaurant Successful on Facebook e-book.

Top six reasons Twitter users say they follow brands*:94% Discounts and promos

88% Free stuff

87% Fun and entertainment

79% Updates on upcoming sales

79% Access to exclusive content

*Source: (https://business.twitter.com/whos-twitter)

1JOINAs with many things in life, success often comes simply by taking the leap. Get on Twitter and start reading tweets and learning what it’s all about. Practicing on a personal account can be a great way to get some experience before starting up with your business account.

23

4

5

6

7

INVESTIGATECheck out what your competitors are tweeting about. Search for foodservice, restaurant, senior living, etc. keywords to see what’s trending.

KEEP IT REALSocial media is conversational. When you’re starting to use Twitter, ask yourself “would I enjoy reading this if I were John or Jane Doe?” Always put yourself in your customers’ shoes. Give them something interesting. Some ideas include: promotions, new menu items, behind-the-scenes peeks and tie-ins to current events and breaking news. Get in the habit of thinking about Twitter as you go about your day and asking yourself, “is this tweet-worthy?” As time goes by, what to tweet and tweeting itself will come more and more natural to you.

INTERACT & RESPONDIn addition to tweeting, you can reply, favorite and retweet others’ tweets. There is really no magical number of tweets you should shoot for. Just start tweeting however it feels right for you and your business.

ADD PHOTOS & VIDEOSPeople love photos and videos, so it’s no surprise that tweets with photos and videos drive engagement. Try to add these things to a tweet whenever possible to grab your followers’ attention.

GUAGE YOUR SUCCESSDecide how you’re going to determine your success. Is it how many followers you have? Having a lot of followers is a good thing, but there are many other ways to look at what’s working, what’s not working and how well you’re doing overall. There are even countless products and services out there to help you manage and analyze social media. One place you can find out more information about this and much more is on Twitter’s Business site at business.twitter.com.

CHANGE IT UPJust because you’ve always done something “this way” on Twitter doesn’t mean you can’t do it a little different next time. If something’s working, then great. Keep it up! But if something’s not working, try a new strategy. Your reach and success can never really realize its true potential unless you are constantly investigating on Twitter, looking at your success, thinking of new ways to make it work for you and tweeting new and different things.

RESTAURANTS: Learn about Serving Up Facebook, too!

7 STEPS TO GET YOU TWEETING

2014 ISSUE 7 21

GREENProtecting Stainless with a

029630 12/32 oz

I Non-toxic, readily-biodegradable, pH-balanced formula

I Free of synthetic perfumes and dyes

I Made using sustainable, plant-based ingredients

I Greywater and septic safe

I Recognized by the EPA’s DfE and USDA’s Biopreferred Programs

I Excellent on other metal surfaces such as aluminum, brass, chrome, copper, zinc and silver

SHIELD

Natalea Koehn Martin Bros. Equipment, Supply & Disposables Category Marketing Manager

Knife Performance

5 StepS to MaxiMize

In order to ensure the excellent performance of your knives, they must be cared for properly. Here are five key steps to keeping knives working perfectly for the long term:

12345

Hand wash in mild to medium strength detergent and towel dry.

Do NOT place in automatic dishwashers.

Do NOT soak for long periods or submerge for cleaning.

For carbon steel – wash, rinse and dry immediately after use to prevent rusting.

Sharpen when dull.

Did You Know?Sharpening The edge of a knife has microscopic teeth called feathers, which do the cutting. With repetitive use, these feathers roll over, and the knife appears dull. A steel is used to realign the feathers and restore the blade’s sharpness. Eventually, feathers break off, and new ones need to be created. In this case, a diamond is used to remove steel from the blade and create a new edge. Watch a How-To Video on Knife Sharpening at knives.dexter1818.com/dexter/sharpening!

EQUIPMENTANDSUPPLIES

Check out our video to see how with the right knife, you can do ANYTHING!

http://www.youtube.com/martinbrosdist

Cooks Style Paring Knife – 3.25 in (251560 – 1/each; 253560 – 1/3 pack)

Cooks Knife – 10 in (251640 – 1/each)

Scalloped/Serrated Cooks Knife – 10 in (251642 – 1/each)

Scalloped/Serrated Bread Knife – 8 in (253346 – 1/each)

Martin Bros. Sandwich Spreader – 4.5 in (251627 – 1/each)

Sandwich Spreader – 3.5 in (251622 – 1/each)

Scalloped Sandwich Spreader – 3.5 in (251620 – 1/each)

Mini Turner – 2.5 in (251830 – 1/each)

2014 ISSUE 7 23

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EQUIPMENTANDSUPPLIES

DishersNSF Certified. One-piece color-coded handles. All-natural antimicrobial.

Color Size Capacity Item #

White 6 5-1/3 oz 223050

Gray 8 4 oz 223052

Ivory 10 3-1/4 oz 223055

Green 12 2-2/3 oz 223057

Dark Blue 16 2 oz 223060

Yellow 20 1-5/8 oz 223062

Red 24 1-1/3 oz 223065

Black 30 1 oz 223067

Orchid 40 3/4 oz 223070

Scott Fadden Martin Bros. Operations Consultant

Portion Control Maximize Profitability & Manage Costs with

ood cost is one of the most important pieces to the profitability puzzle of foodservice. Besides taking steps like using fewer distributors, ordering less frequently and only including things like lettuce, tomato, onion and pickle for burgers if the customer requests it, another way to manage costs is to ensure your kitchen and wait staff is using portion control.

Portion control is the only way to truly understand your menu mix and ensure your food cost calculations are accurate. Knowing what your portions are is the only way to know you have enough inventory and know what to expect for profits. If there is a fluctuation in market prices, knowing your portions will help you make the necessary adjustments. Portioning is also an important way for you to know that your customers are getting consistency when they order, which is an important part of guest satisfaction.

So, make sure you have the portioning tools you need, train your staff on proper portioning and routinely check that the correct portions are going out to the people you serve.

F

SpoodlesAll-natural antimicrobial. Color-coded handles. Handle thumb notch and stopper for greater control.

Description Color Capacity Item #

Perforated Blue 2 oz 225900

Solid Blue 2 oz 225910

Perforated Ivory 3 oz 225920

Solid Ivory 3 oz 225930

Perforated Gray 4 oz 225940

Solid Gray 4 oz 225950

Perforated Teal 6 oz 225960

Solid Teal 6 oz 225970

Perforated Orange 8 oz 225980

Solid Orange 8 oz 225990

Visit info.martinsnet.com/cost-control-tips to download our Top 12 Cost Control Tips e-book.

SENIOR LIVING: Want more tips to maximize profitability?

EQUIPMENTANDSUPPLIES

24

From breakfast to dinner, snacks to desserts – start with any Rich’s® Flatbread and take your menu to new places.

From inviting twists on classic favorites to exciting new flavor destinations,

flatbreads provide the perfect foundation for creativity, versatiliity

and great flavor. Explore the world of flatbreads and see why thhe

biggest trend in foodservice is right for your menu.

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6.75 in Square989760120/3.3 oz

EVENTS

Upcoming

EVENTSWEBINARS

HealthcareNutrition

RestaurantMedical

HealthcareSchoolC-Store

WEBINARS

Our webinars and events are designed to educate customers of all segments. Please refer to the color-coded key next to the event title to see if it pertains to you.

Aug

13Food Safety: Where Are We Today?Gretchen Robinson, RD, LD

1:30 PM - 2:30 PM CST

Sept

17Practical Approaches to Employee MoraleErika Kramer & Julie Halfpop, RD, LD

1:30 PM - 2:30 PM CST

Traveling bus trip to Wisconsin including a Mississippi cruise on the La Crosse Queen and a visit to Warrens, Wisconsin, the Cranberry Capital of Wisconsin. Includes 6 hours of CEUs and a culinary competition.

Come see what Bethany Home in Waupaca, Wisconsin has done to take their dining program to a new level! They were recently featured as a 2014 Best Nursing Home by U.S. News & World Report. Tour their newly-designed kitchen and dining rooms, peek at their restaurant-style menu and hear from the team that transformed their program. Also hear from a leadership development advisor and public speaker on helping your employees through change. Includes lunch at Waupaca Ale House. 3 CEU hours.

Registration at Waupaca Ale House201 Foxfire DrWaupaca, WI 54981

Aug21

Most Martin Bros. webinars and events can earn you CEUs! Register at:

www.martinsnet.com/events

Culinary Escapade

The Modern Dining Revolution9:00 AM - 2:30 PM CST

Provided by the Wound Care Education Institute (WCEI®). WCEI® works in conjunction with the National Alliance of Wound Care and Ostomy™ (NAWCO®) to prepare students for the Wound Care Certified (WCC®) examination. The WCC® provides an added credential beyond licensure and demonstrates that you have acquired a core body of specialized knowledge. Upon completion of the course, qualified participants are eligible to take the WCC® exam.

Skin & Wound Management Certification Course

Scottish Rite Park2909 Woodland AveDes Moines, IA 50312

Aug11-15

Oct7-8